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- Kulen abstract "Kulen (pronounced [kǔlen]) is a type of flavoured sausage made of minced pork that is traditionally produced in Croatia (Slavonia) and Serbia (Vojvodina).A kind of kulen from Slavonia has had its designation of origin protected in Croatia by an organization from Bošnjaci. In parts of Slavonia, kulen is called kulin in Ikavian accent.Croatian Baranya Kulen (Baranjski Kulen) is protected by Geographical Indication (GI) status from the Food and Agricultural Organization of the United Nations.A kind of kulen from Syrmia has had its designation of origin protected in Serbia by an organization from Šid. There is also a local variety called Slovakian kulen made predominately in Bačka by local Slovaks.The meat is low-fat, rather brittle and dense, and the flavour is spicy with the hot red paprika bringing it aroma and colour, and garlic for additional spice. The original kulen recipe does not contain black pepper; its hot flavour comes from the paprika.The traditional time of producing kulen is during the pig slaughter done every autumn by most households. Kulen matures during the winter; it can be eaten at this time, although not fully dried and cured yet, with very hot taste, but it will develop its full taste by the following summer. To produce a dryer, firmer kulen, it is sometimes kept buried under ashes, which act as a desiccant. Kulen is a shelf-stable meat product, with a shelf life of up to two years when stored properly.The meat is stuffed and pressed into bags made of pork intestine, and formed into links that are usually around ten centimetres in diameter, and up to three times as long, weighing around a kilogram.The pieces of kulen are smoked for several months, using certain types of wood. After the smoking they are air-dried for another several months. This process can last up to a year. Although similar to other air-dried procedures, the meat is fermented in addition to the air-drying. High-grade kulen is sometimes even covered with a thin layer of mould, giving it a distinct aroma.When the kulen meat is stuffed into the small intestine, the thinness makes it require less smoking and drying and thus also takes less time to mature. This type of sausage is often referred to as kulenova seka (literally kulen's sister).Kulen is regarded as a premium domestically-made dried meat product, given that on the Zagreb market even a low-grade kulen can cost much more than other types of sausages and is comparable to smoked ham. Although it has also been produced commercially throughout former Yugoslavia since World War II, industrial process of production is significantly different, resulting in major differences in appearance and aroma, although it is cheap compared to the genuine kulen. However an annual "Kulenijada" festival is held in many Croatian and Serbian cities to honor the history and great regional masters of making kulen.".
- Kulen thumbnail Kulin_(serviran).jpg?width=300.
- Kulen wikiPageExternalLink index.php?show=clanak&id_clanak_jezik=28370.
- Kulen wikiPageID "2683860".
- Kulen wikiPageLength "5151".
- Kulen wikiPageOutDegree "25".
- Kulen wikiPageRevisionID "677622725".
- Kulen wikiPageWikiLink Bačka.
- Kulen wikiPageWikiLink Bošnjaci.
- Kulen wikiPageWikiLink Category:Croatian_cuisine.
- Kulen wikiPageWikiLink Category:Croatian_sausages.
- Kulen wikiPageWikiLink Category:Serbian_cuisine.
- Kulen wikiPageWikiLink Category:Smoked_meat.
- Kulen wikiPageWikiLink Croatia.
- Kulen wikiPageWikiLink Desiccant.
- Kulen wikiPageWikiLink Food_and_Agricultural_Organization_of_the_United_Nations.
- Kulen wikiPageWikiLink Food_and_Agriculture_Organization_of_the_United_Nations.
- Kulen wikiPageWikiLink Ham.
- Kulen wikiPageWikiLink Ikavian_accent.
- Kulen wikiPageWikiLink List_of_smoked_foods.
- Kulen wikiPageWikiLink Paprika.
- Kulen wikiPageWikiLink Pig_slaughter.
- Kulen wikiPageWikiLink Pork.
- Kulen wikiPageWikiLink Sausage.
- Kulen wikiPageWikiLink Serbia.
- Kulen wikiPageWikiLink Shtokavian_dialect.
- Kulen wikiPageWikiLink Slavonia.
- Kulen wikiPageWikiLink Slovaks.
- Kulen wikiPageWikiLink Smoked_ham.
- Kulen wikiPageWikiLink Smoking_(cooking).
- Kulen wikiPageWikiLink Smoking_(food).
- Kulen wikiPageWikiLink Syrmia.
- Kulen wikiPageWikiLink Vojvodina.
- Kulen wikiPageWikiLink Zagreb.
- Kulen wikiPageWikiLink Šid.
- Kulen wikiPageWikiLink File:Kulin_(serviran).jpg.
- Kulen wikiPageWikiLinkText "Kulen".
- Kulen wikiPageWikiLinkText "kulen".
- Kulen wikiPageWikiLinkText "kulin".
- Kulen hasPhotoCollection Kulen.
- Kulen wikiPageUsesTemplate Template:Cite_journal.
- Kulen wikiPageUsesTemplate Template:IPA-hr.
- Kulen wikiPageUsesTemplate Template:Portal.
- Kulen wikiPageUsesTemplate Template:Refimprove.
- Kulen wikiPageUsesTemplate Template:Reflist.
- Kulen wikiPageUsesTemplate Template:Sausage.
- Kulen subject Category:Croatian_cuisine.
- Kulen subject Category:Croatian_sausages.
- Kulen subject Category:Serbian_cuisine.
- Kulen subject Category:Smoked_meat.
- Kulen hypernym Sausage.
- Kulen type Article.
- Kulen type Food.
- Kulen type Article.
- Kulen type Sausage.
- Kulen comment "Kulen (pronounced [kǔlen]) is a type of flavoured sausage made of minced pork that is traditionally produced in Croatia (Slavonia) and Serbia (Vojvodina).A kind of kulen from Slavonia has had its designation of origin protected in Croatia by an organization from Bošnjaci.".
- Kulen label "Kulen".
- Kulen sameAs Kulen.
- Kulen sameAs Kulen.
- Kulen sameAs Kulen.
- Kulen sameAs Kulen.
- Kulen sameAs Slavonski_kulen.
- Kulen sameAs m.07xss_.
- Kulen sameAs Кулен.
- Kulen sameAs Q1412561.
- Kulen sameAs Q1412561.
- Kulen wasDerivedFrom Kulen?oldid=677622725.
- Kulen depiction Kulin_(serviran).jpg.
- Kulen isPrimaryTopicOf Kulen.