Smokehouse Plate · Paprika Sausage
Kulen
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Photo coming soon
A single sausage can take the better part of a year to finish — brined, smoked for over a month, then cured for months more before it's ready to eat.
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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