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There are limited English reference sources for this type of ham. I put two in the article that were consistent and from what appeared to be different source materials. I'd rather see better sources, e.g. edited journals, scholarly articles/books, government Origin designation documents, etc. But we do what we can. GeoffTC18:33, 22 April 2009 (UTC)[reply]
The picture in the article is of a dry-cured bacon, not of Njeguška pršuta, which looks almost identical like Italian prosciutto or Spanish jamon. VeselinM (talk) 14:33, 20 March 2010 (UTC)[reply]
Here is the image of Njeguška pršuta drying. I do not know who is the copyright holder of this image (probably the author of the blog), nor is it suitable for inclusion in Wikipedia article therefore I did not try to include it in the original article. It is linked here just for the reference. VeselinM (talk) 14:46, 20 March 2010 (UTC)[reply]
