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Meat from Croatia
Slavonski kulen is a large Croatian sausage of choice pork cuts with salt, hot and sweet paprika and garlic, stuffed into a pig's caecum. It is fermented, cold-smoked, dried and matured for at least 150 days, and is made only between November and March.
| Pork meat (first and second class)91.8 % | Cleaned of connective tissue, blood vessels and fatback; ground through an 8 mm plate[mastanjevic2017] |
| Pork back fat5 % | Ground through a 6 mm plate; the specification allows no more than 10 % fat[mastanjevic2017][eu-slavonski-2015] |
| Salt2 % | [mastanjevic2017] |
| Sweet red paprika powder0.6 % | [mastanjevic2017] |
| Hot red paprika powder0.4 % | [mastanjevic2017] |
| Garlic0.2 % | [mastanjevic2017] |
| Pig caecum | Cleaned and drained; tied with hemp string[eu-slavonski-2015] |
| Starter | none added in traditional household production; industrial makers add starter cultures, nitrate and nitrite |
Total time across the recorded steps: 6 months
What changes: Pork and back fat are ground and mixed with salt, paprika and garlic
Choice cuts and a little back fat are ground through 6–12 mm plates and mixed with salt, paprika and garlic.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Slavonski kulen is a large Croatian sausage of choice pork cuts with salt, hot and sweet paprika and garlic, stuffed into a pig's caecum. It is fermented, cold-smoked, dried and matured for at least 150 days, and is made only between November and March. Made in 5 steps over 6 months. The longest step, dry and mature, takes at least 4.9 months (European Commission 2015) and runs at 14–17 °C (Mastanjević K 2017). Lactic acid bacteria and coagulase-negative staphylococci does most of the fermenting.
| Main step | at least 4.9 monthsSet[eu-slavonski-2015] | Dry and mature |
|---|---|---|
| Temperature | 14–17 °CReported[mastanjevic2017] | Dry and mature |
| Acidity | pH 5.6 → 4.42Measured[mastanjevic2017] | Ferment |
Slavonski kulen has a high meat content, with fat capped at 10 % of the filling, which the specification says makes it one of the hardest sausages to dry. Its caecum casing, winter-only production and long maturing of at least 150 days set it apart.
The specification requires water activity under 0.90 when sold. Traditional kulen carries more mould species on the casing than industrial kulen. A Croatian study of 16 traditional and 10 industrial sausages found cyclopiazonic acid or ochratoxin A in 69 % of the traditional ones, at up to 13.35 and 6.95 µg/kg, and ochratoxin A in one industrial sample. It detected no aflatoxin B1. The figures here describe controlled production, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled. The US CDC says curing, drying or smoking alone does not reliably kill Trichinella worms.
Hazards the sources name: Mycotoxins from surface moulds (cyclopiazonic acid or ochratoxin A in 69 % of 16 traditional samples, at up to 13.35 and 6.95 µg/kg).
Every number is labelled with how it is known. How this atlas is made
Production of kulen in Slavonia is said to go back more than 200 years. The name "Slavonski kulen" first appeared in print in 1968, in the Vinkovački list newspaper.
