Kulen

Kulen from Slavonia

Kulen from the predominantly Slovak municipality of Bački Petrovac in Vojvodina

Kulen ( Serbian - Cyrillic Кулен , in some regions of Croatia also called Kulin ) is a raw sausage that is produced in parts of Croatia (especially in Slavonia and Baranja ) and in Serbia (especially in Vojvodina ). The short, thick shape and deep dark red color are characteristic. The taste is spicy and hot with a sour note. A sausage weighs around 700 to 1000 g.

Kulen is mainly made of coarse ground beef from cattle or pig produced, or both. The main seasoning is black pepper , lots of red paprika and garlic . The sausage mass is traditionally filled in intestinal bladders (usually from the large intestine ), but also in artificial intestines , then cold smoked with suitable wood (including walnut ) and then air-dried for several months.

Kulen is still made in family farms today. After being slaughtered at home in autumn, it ripens until the following summer and can be kept for up to two years under good storage conditions. Industrially produced kulen differ significantly in appearance and taste.

Kulen is enjoyed finely sliced as a sandwich or as a starter .

Individual evidence

↑ D. Kovačić, J. Markovina, Sonja Prebježić: CONSUMER BEHAVIOR AND ATTITUDES TOWARDS SLAVONIAN KULEN ON THE ZAGREB MARKET . In: Agronomski glasnik: Glasilo Hrvatskog agronomskog društva Vol.69 No.1 . February 2007, p. 39–51 (Croatian, srce.hr ).

[1] D. Kovačić, J. Markovina, Sonja Prebježić: CONSUMER BEHAVIOR AND ATTITUDES TOWARDS SLAVONIAN KULEN ON THE ZAGREB MARKET . In: Agronomski glasnik: Glasilo Hrvatskog agronomskog društva Vol.69 No.1 . February 2007, p. 39–51 (Croatian, srce.hr ).