Homemade “kulen” is a type of spicy sausage traditionally produced on the territory of Vojvodina and Slavonia. Kulen with the mark of protected geographical origin are Sremski kulen (Srem), Petrovacki kulen – Petrovská klobása (Backi Petrovac) and Lemeski kulen (Svetozar Miletic) in Serbia, and Slavonski kulen (Slavonia and Baranja) in Croatia. This means that they are produced in a traditional, authentic way, and from raw materials (pigs and peppers) in the territory of geographical origin.
Kulen is produced from the highest quality pork (leg, shoulder and/or pork chop), salt and pepper, which is milled, mixed and filled in the casing, the natural cover, (an appenidx of the pig), or in a straight wrapper, a collagen-smoke-permeable- hose. The meat must be mature, from an older pig, sows, slaughter weight over 150kg since it is far better for fermenting kulen. The process of ripening lasts up to 6 months, and in a flat wrapper for about 2 months. There are some rules in making combination and the amount of spices, also for production and ripening procedure for different types of kulen (for example, in Petrovac Kulen, it is obligatory to put in cumin), but also there is a space for each producer to enter his own personal secret touch.
Ideally with kulen, which is cut into slices or cubes, on the wooden board, serve the best ajvar, white fresh cow cheese or young semi-hard cheese, cheese and gouda, homemade bread, pickled pepperoni, and fresh pepper, onion or tomato. Since ancient times, home-made brandy of plums has been drinked with kulen, so Slavonians say: “Nothing is good for us as it is good kulen and good brandy”. Wine recommendations are red wine “frankovka”, and if you insist on white wine, then the recommendation is spritzer made with Riesling or aged chardonnay.
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