Market Stall · Cured Sausage
Sremski Kulen
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This paprika-red sausage is stuffed into a pig's own cecum, not a standard casing — that wider pouch gives it its squat shape and lets it air-dry for months without falling apart.
Coarsely chopped pork is seasoned heavily with sweet and hot paprika, packed into a natural casing, cold-smoked over beechwood, then hung to cure for several months. It's sliced thin and sold at Vojvodina's autumn markets and village fairs.
Why it's made this way: Sremski Kulen comes from the Srem district of Vojvodina, where flat farmland, cool winters, and a strong pig-farming tradition made long-cured, paprika-heavy sausage the region's signature way to store meat through winter.
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