Kulen

Kulen is a delectable sausage made from minced pork, traditionally crafted in Croatia and Serbia. Each region offers its own unique twist on kulen, and some even hold protected designations of origin to preserve their distinctive recipes. The meat used is lean and dense, imbued with a kick of hot red paprika and a hint of garlic for added flavor.

Making kulen is a time-honored tradition that begins in autumn with the pig slaughter. The sausages are then left to mature over the winter, reaching their peak flavor by the following summer. When stored properly, kulen can last a long time, making it an excellent shelf-stable treat.

The process involves stuffing the seasoned meat into pork intestine casings, forming them into links. These links are then smoked and air-dried for several months to a year. During air-drying, the sausages undergo fermentation, and high-quality kulen may even develop a thin layer of mold, which enhances its rich aroma.

A variation called "kulenova seka" is made with thinner casings. This version requires less smoking and drying time but still delivers robust flavor.

Kulen is considered a premium dried meat, though industrial production methods have introduced some differences in appearance and aroma compared to traditional handmade versions. Despite these changes, the love for kulen remains undiminished. Annual festivals like "Kulenijada" in Croatian and Serbian cities celebrate the rich history and craftsmanship behind this beloved sausage.