Kulen
Encyclopedia
Kulen is a type of flavored sausage
made of minced pork
that is traditionally produced in Croatia
(Slavonia
) and Serbia
(Vojvodina
), and its designation of origin has been protected. In parts of Slavonia, kulen is called kulin due to Ikavian speech.
The meat is low-fat, rather brittle and dense, and the flavor is spicy. The red paprika
gives it aroma and color, and garlic adds spice. The original kulen recipe does not contain black pepper because its hot flavor comes from hot red paprika.
The traditional time of producing kulen is during the pig slaughter
done every autumn by most rural households. Kulen matures during the winter; it can be eaten at this time, although not fully dried and cured yet, with very hot taste, but it will develop its full taste by the following summer. To produce a dryer, firmer kulen, it is sometimes kept buried under ashes, which act as a desiccant
. Kulen is a shelf-stable meat product, with a shelf life of up to two years when refrigerated or even kept at room temperatures.
The meat is stuffed and pressed into bags made of pork intestine, and formed into links that are usually around ten centimetres in diameter, and up to three times as long, weighing around a kilogram.
The pieces of kulen are smoked for several months, using certain types of wood. After the smoking they are air-dried for another several months. This process can last up to a year. Although similar to other air-dried procedures, the meat is fermented in addition to the air-drying. High-grade kulen is sometimes even covered with a thin layer of mould, giving it a distinct aroma.
When the kulen meat is stuffed into the small intestine, it is thinner and requires less smoking and drying, but it also takes less time to prepare. This type of sausage is often referred to as kulenova seka (literally kulen's sis).
Kulen is perceived as a premium domestically-made dried meat product. Although it has also been produced commercially throughout former Yugoslavia since World War II, industrial process of production is significantly different, resulting in major differences in appearance and aroma. However, it is economically feasible, given that on the Zagreb
market even a low-grade kulen can cost much more than other types of sausages and is comparable to smoked ham. An annual "Kulenijada" festival is held in many Croatian and Serbian cities to honor the history and great regional masters of making kulen.
Sausage
A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...
made of minced pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
that is traditionally produced in Croatia
Croatia
Croatia , officially the Republic of Croatia , is a unitary democratic parliamentary republic in Europe at the crossroads of the Mitteleuropa, the Balkans, and the Mediterranean. Its capital and largest city is Zagreb. The country is divided into 20 counties and the city of Zagreb. Croatia covers ...
(Slavonia
Slavonia
Slavonia is a geographical and historical region in eastern Croatia...
) and Serbia
Serbia
Serbia , officially the Republic of Serbia , is a landlocked country located at the crossroads of Central and Southeast Europe, covering the southern part of the Carpathian basin and the central part of the Balkans...
(Vojvodina
Vojvodina
Vojvodina, officially called Autonomous Province of Vojvodina is an autonomous province of Serbia. Its capital and largest city is Novi Sad...
), and its designation of origin has been protected. In parts of Slavonia, kulen is called kulin due to Ikavian speech.
The meat is low-fat, rather brittle and dense, and the flavor is spicy. The red paprika
Paprika
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot...
gives it aroma and color, and garlic adds spice. The original kulen recipe does not contain black pepper because its hot flavor comes from hot red paprika.
The traditional time of producing kulen is during the pig slaughter
Pig slaughter
Pig slaughter is the work of slaughtering domestic pigs which is both a common economic activity as well as a traditional feast in some European countries.-Agriculture:...
done every autumn by most rural households. Kulen matures during the winter; it can be eaten at this time, although not fully dried and cured yet, with very hot taste, but it will develop its full taste by the following summer. To produce a dryer, firmer kulen, it is sometimes kept buried under ashes, which act as a desiccant
Desiccant
A desiccant is a hygroscopic substance that induces or sustains a state of dryness in its local vicinity in a moderately well-sealed container....
. Kulen is a shelf-stable meat product, with a shelf life of up to two years when refrigerated or even kept at room temperatures.
The meat is stuffed and pressed into bags made of pork intestine, and formed into links that are usually around ten centimetres in diameter, and up to three times as long, weighing around a kilogram.
The pieces of kulen are smoked for several months, using certain types of wood. After the smoking they are air-dried for another several months. This process can last up to a year. Although similar to other air-dried procedures, the meat is fermented in addition to the air-drying. High-grade kulen is sometimes even covered with a thin layer of mould, giving it a distinct aroma.
When the kulen meat is stuffed into the small intestine, it is thinner and requires less smoking and drying, but it also takes less time to prepare. This type of sausage is often referred to as kulenova seka (literally kulen's sis).
Kulen is perceived as a premium domestically-made dried meat product. Although it has also been produced commercially throughout former Yugoslavia since World War II, industrial process of production is significantly different, resulting in major differences in appearance and aroma. However, it is economically feasible, given that on the Zagreb
Zagreb
Zagreb is the capital and the largest city of the Republic of Croatia. It is in the northwest of the country, along the Sava river, at the southern slopes of the Medvednica mountain. Zagreb lies at an elevation of approximately above sea level. According to the last official census, Zagreb's city...
market even a low-grade kulen can cost much more than other types of sausages and is comparable to smoked ham. An annual "Kulenijada" festival is held in many Croatian and Serbian cities to honor the history and great regional masters of making kulen.