A paprika-heavy dried pork sausage from Srem, matured for months. It is made from coarsely ground pork stuffed into the pig’s caecum and smoked, and it holds Serbian protected designation of origin.
It is a raw pork cure held for months where safety depends on nitrite level, pH and water activity hitting measured targets, and the loft’s temperature and humidity are the equipment.
What goes into it
- pork shoulder and neck
- pork fat
- salt
- sweet and hot paprika, in quantity
- garlic
- the pig’s caecum as casing
How it is made
Coarsely chopped pork is mixed with salt, garlic and a great deal of paprika and packed hard into the caecum, tied and hung to smoke gently over beech for weeks. It then dries in a cold airy loft for months, losing around half its weight, while a white mould develops over the surface.
How long it takes: six months to a year
How it is eaten
Sliced thin with bread, cheese and rakija, or on a meze board.
History
Made in Srem from coarsely ground pork and paprika, stuffed into the pig’s caecum and smoked; it holds Serbian protected designation of origin.
Frequently asked questions
What is Sremski kulen?
Sremski kulen is a charcuterie & cured from Serbia: paprika-heavy dried pork sausage from Srem, matured for months. Made in Srem from coarsely ground pork and paprika, stuffed into the pig’s caecum and smoked; it holds Serbian protected designation of origin.
How is Sremski kulen made?
Coarsely chopped pork is mixed with salt, garlic and a great deal of paprika and packed hard into the caecum, tied and hung to smoke gently over beech for weeks. It then dries in a cold airy loft for months, losing around half its weight, while a white mould develops over the surface. It takes six months to a year.
Can I make Sremski kulen at home?
No, and the atlas gives no method for it. It is a raw pork cure held for months where safety depends on nitrite level, pH and water activity hitting measured targets, and the loft’s temperature and humidity are the equipment.
What goes into Sremski kulen?
Pork shoulder and neck, pork fat, salt, sweet and hot paprika, in quantity, garlic, the pig’s caecum as casing.
How is Sremski kulen eaten?
Sliced thin with bread, cheese and rakija, or on a meze board.
