Kulen, a deli that makes your taste buds orgasmic

23.08.2021
Gastronomy and restaurants

When you first try Kulen, you can’t really wrap your head around the fact that someone is capable of producing a smoked deli of such a taste. There aren’t exactly words other than “aroused,” “orgasmic,” “unbelievable” to describe the experience.

Just how special it is, you can learn from the fact that only two regions in the whole world are allowed to use the label: Slavonia and Baranja, in northeast Croatia. And among all the Slavonians and Baranians that are producing traditional smoked delis, only a handful is experienced enough to make and serve Kulen.

That’s because Kulen requires some very specific conditions during curing and aging phases, along with the necessary skill to make it in the first place.

It takes a whole year

For Kulen to properly age in strict conditions before it can be served. I can still vividly remember my grandpa’s cellar where these beauties were hung to properly age. Thousands of small drops of water all over the ceiling due to humidity. Only four of this magnificent produce hanging in the center of the room. The layer of white mildew over each that indicates just the right conditions. And then you remember all the joy and laughter and fun the day the entire family gathered in the yard to make them.

Finally, after almost a year of dancing around in anticipation, grandpa announces The Day. “Tomorrow,” he’d say,” tomorrow we are trying one.”

And again, the whole family would gather around the table just to get those first few slices of this unique deli.

The moment the knife would slice through, everyone would sense the irresistible aroma of Kulen. Your mouth immediately starts filling with saliva in anticipation. Since you are born in the family where the tradition of producing Kulens goes back for generations, your brain is more than familiar with the taste bomb you’re about to nib. And you know how much effort it took to make just one.

And since the carefully seasoned mixture is being stuffed in the duodenum (traditionally), you can only produce one per pig. It’s like a rare precious gem for people who knows what it takes to feel the explosion of tastes on your tongue when you bite into a slice of Kulen. Don’t forget to take a schnapps while tasting Kulen.

You see, out of all the smoked delis people use to make, like bacon, ham, all sorts of sausages and similar stuff, Kulen requires particular pieces of meat. Only the best.

Where’s the best place to try the traditionally-made Kulen?

Family-owned eco-ethno farms that offer accommodation throughout Slavonia an Baranja. There are entire ethno villages where it seems like the time has stopped.

It might be a good option to spend a few days or a week at such a place, especially if you have kids. Let them play with domestic animals and participate in everyday’s chores. They will never forget that experience just like you will never forget the taste of Kulen.

Give us a call and we’ll find you a perfect place.

Your CTC Team, I.K.