Pasterma in Maliq, a tradition from generation to generation, here is how it is consumed…
In addition to national holidays, the preparation of pure masa, otherwise dry meat, begins in the Maliqi area.
The preparation time is predetermined where the meat is dried on the wood stove for approximately two weeks. December is the time when dried meat is collected and consumed during the winter.
Pastrami in Maliq makes you lick your fingers. Fresh meat from the Moglica area and beyond is a quality in itself. Pasterma in Maliq has been inherited as a tradition from generation to generation until our days. Almost every family in Maliq prepares cleanly during the winter.
..Because trying Maliq’s pure hand is another level…