There is a small town near Sombor which has its own first and last name – Svetozar Miletic. It is special for many reasons – one of them being a gourmet specialty that awakens all our gastronomic senses.
Three ingredients for the perfect taste of Lemeški kulen
Lemesani have made this kulen for decades by the old authentic recipe – the masters of this gastronomic craft use only three ingredients: top quality pork, red pepper from their own breeding and salt. There are no additives, no artificial flavors, no additives, and there is no one who can resist his taste. This is a product of protected geographical origin, which means that raw materials (meat and red peppers) are produced exclusively by the producers.
Knowledge and skill of the masters
Everything starts from the meat – the best quality is chosen, which is neither too fat nor too brittle. Then it is finely grounded, salt is added and finally the secret of this delicacy is added – red lemeš pepper. Lemesani find the quality of ground pepper very important, so it is cultivated on their farms – it is the pepper that gives a spicy note to the lemeški kulen.
The production process itself rests on craft work – the mixture for the kulen is mixed by hand, and then it is tasted: the taste of the mixture will always tell them whether it is ready to become a kulen of a unique aroma. Then filling is followed – well-purified, the pig’s appendix is filled with a prepared and ideally spicy mixture, then closed and tied with a rope. It sits for 24 hours and then it is time for the “final touch” – it is smoked above dry wood.
After this, the kulen sits for three to four months, without any artificial ingredients to accelerate ripening and drying, in a room intended for these purposes alone. Preservation and ripening are crucial for the true taste of kulen from Bačka.
Its specific, spicy note, authentic taste of good old kulen and top quality are why this speciltly has a place on our table!
#Who loves kulen and plum brandy?
