kulen

Kulen is a traditional cured sausage from the Balkans, most closely associated with Slavonia in Croatia and the Vojvodina region of Serbia. Made from pork, it typically uses a mixture of lean meat and fat and is seasoned with salt, garlic, and paprika, sometimes with black pepper and chili. The color ranges from dark red to brick, and the aroma is often smoky.

The meat is minced, mixed with spices, and stuffed into natural casings. After curing, the sausage is air-dried and often smoked for weeks to months, forming a firm, dry texture and intensified flavor. The balance of hot and sweet paprika determines its heat level and color, and regional styles vary in seasoning and aging.

Kulen is typically sliced very thin for serving as an appetizer or part of a charcuterie board. It may also be used to flavor soups, stews, or bread. It is commonly served with rustic bread, cheese, and wine in local traditions.

Regional varieties exist within Croatia and Serbia, and similar paprika-spiced salamis appear in neighboring countries. Kulen is regarded as a staple of traditional Balkan cuisine and is often associated with festive or rural culinary heritage.