Kulen Ljuti

Slavonic sausage specialty, mildly spicy

€3,80 Incl. tax
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Article number: FOODbazar Classics
Quantity: 26
Unit price: €60,00 / Kilogram

Slavonia, not to be confused with Slovenia, is a region in the north-east of Croatia. The region is known for its black storks and the world famous Slavonic oak.

Kulen is a typical product of the traditional house slaughter in Slavonia. It is a sausage made from ground pork, seasoned with hot red pepper. The bell pepper also gives the kulen its distinctive color. In addition to peppers, salt, garlic and spices are added to the meat that is made. There is no pepper in authentic kulen. The spicy taste is entirely attributable to the pepper.

The fat content is relatively low and the structure is loose, but compact.

Kulen is traditionally made in the fall, after the annual pig slaughter on the farm. The kulen then ripens during the winter. The sausage can already be eaten in that period although the taste has not yet fully developed. Through the fermentation process and the drying-in, the taste develops further and by the time it is summer the kulen is the most enjoyable.

Sometimes the process is speeded up by burying the kulen in ashes. This leads to a drier and firmer sausage because the ash acts as a drying agent. Kulen can be stored outside the cooling and can then be kept for two years under good conditions.

The special shape of the sausage derives from the fact that no ordinary gut is used, but that the sausage skin consists of 'bags' made of pork gut and that have a diameter of 10 cm with a length of 30 cm. These sausages then weigh around one kilo.

The sausages are smoked for months using specially selected wood. After this, the sausages are dried for a few months. The entire process can take up to a year. Although this process is also used with other processed meats, these sausages are also fermented. Some kulen develop a layer of mold on the outside which further refines the taste.

A separate form of kulen is the kulenova seka ( kulen's sister ). A thinner intestine is used for this and this kulen takes less time to smoke and ripen.

In Croatia, kulen is seen as a premium product, which translates into a relatively high price.

Domaći means 'home-made', but you should interpret that as you would make it, so without 'special' ingredients that we get to know when we try to decipher the labels of the food industry.


  • Pork meat 92%
  • Pork fat (lard) 5%
  • Table salt 2%
  • Paprika powder (smoked) 0.7%
  • Garlic 0.3%

Free from gluten, lactose, nitrate (salt) and preservatives.

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