Smokehouse Plate · Paprika Sausage
Kulen
Photo: Frka / Wikimedia Commons · CC BY-SA 3.0
Kulen is stuffed into the pig's caecum, which gives it its fat, pear-like shape; it is cold-smoked for weeks and then dried for many months.
Coarsely minced pork is mixed with generous amounts of paprika and garlic, stuffed into a wide casing, smoked slowly, then air-cured for months until dark and firm. It's sliced thick and sold at Slavonian markets and farm stands as the region's prized charcuterie.
Why it's made this way: Kulen is widely considered Croatia's finest cured meat, and Slavonia's paprika-growing plains and smoking traditions are what give it its deep color and heat.
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