The katuns are active from mid- May till min September, when farmers move back to their villages. As in all other katuns, the whole life here is dedicated to caring for cattle and to cheese making. Farmers are friendly and hospitably, and will give you an opportunity to parcitipate in any of the traditional activites that make their everyday life. The food you will eat here is not servd in any of the resturants in Montenegro and it si very tasty and special.
Spit- roasted lamb is a real delicacy! Aside from great food, here you can get other services as well, such us: camping site, rental of tents, barbecue, shelter, horsed rental, you can charge you electrical appilances and here you can buy variety of homemade products, famous rakija, and traditional knitted socks and vests.
Dirt roads have reached most of the katuns today, and that is the practically all infrastructure that is available here. Movement of farmers to katuns happens is spring, the date difers from katun to katun, depending on its altitude and vegetation times. And every member od the family has a role in the distribution work. What they all have in common is the incredible hospitality.
WOMEN AND MEN IN THE KATUN
Every morning and every evening when cows and sheep return from the pastures, she has to milk them and then to make all kinds of dairy products that are made in katuns – cheese, kajmak (cream), kisjelo mlijeko (thick, home – made yogurt), jardum (a specialty made of sheep milk), urda (a type of skimmed chesse). This is serious work, and it repeats every day. The man in the katun usally delas with all the difficult tasks – collecting firewood, fixing and bulding sheep pens and huts, working with hay, but his key duty is herding. The shepherd needs to be prepared for heat, mountain stroms, wind and rain. He will also collect mush-rooms and blueberries while following his herd. To pass the time, shepherds used to play “frula” a traditional type of flute played by shepherds in these parts, and this sound used to be very common in the mounaitns.
THE CUSTOMS AND TRADITIONS IN KATUNS
Distance of katuns and inability of farmers to frequently go and get groceries in viliages have influenced katun gastronomy to center around those ingredients that are produced in katuns, or can be collected in nature around them. Some of the famous dishes are kacamak ( a dish made of wheat or corn flour, potatoes and cheese), kukuruza (traditional corn bread), gotov or cicvara (melted cheese and cream cooked with corn flour), priganice (fried bread dough), beans or potato stew, and even simple boiled or roasted potato with mountain cheese and cream has a special taste here.
A home-made bread, of locally produces flour, that used to be baked directly on hotplate and on embers and today is baked in that famous firewood stove “ciganic” when servd warm along with cheese and cream in unusally tasty and all the guests who come from abroad regulary mention it. Even all the drinks here are home- made. Juiced and liqueurs are made from pine cones, pine needles, elder tree flowers, wild strawberries, blueberries, raspberries, blackberries. Tea is never purchased, locals collect various medicinal and aromatic herbs, dry them, mix them to their preference and prepare perfect hot beverages.
The life here is harsh and beautiful, and feels like the time has stopped centuries ago. Let us remind you, by using services in katuns, not only that you will experience some of the oldest traditions of Montenegro, you will be responsible towards our farmers, and will support them in keeping these traditions in future.
Here you can find our programs for katuns :