Kulen - the king of cured meats

In the past, when only one kulen was made from each pig, enjoying its delights was associated with extremely important annual, family, and social events: births, baptisms, weddings, harvests, and so on. In this way, kulen has marked the history, tradition, and culture of this region. Kulen is prepared in various ways, so each region, place, or even almost every household has its own method of preparation. In the far east of Slavonia, in Srijem, it is traditionally made without added fat tissue. Everything is separated, and even the casing is removed from the meat, giving it a 'marbled' appearance. Homemade kulen contains no nitrates, preservatives, or artificial additives. Only the highest quality cuts of meat are used, especially from the indigenous black Slavonian pig, known for its fat content which gives the kulen its special quality and texture. The meat is finely minced or chopped, seasoned with sweet and hot ground paprika, garlic, and salt. This is followed by a nearly six-month aging process. One of the secrets of a truly good kulen is also in the homemade naturally dried paprika which retains all its essential oils, giving the kulen exceptional quality, rich color, and flavor, along with a beautiful dark red hue. Kulen, as well as its counterpart kulenova seka (which has the same composition but is stuffed into a thinner casing and matures faster), is a finished gastronomic product, a delicacy that is an integral part of the offerings of family farms as well as all hospitality establishments serving traditional dishes of Slavonia and Srijem.