THE ASSOCIATION OF KULEN MANUFACTURERS “ĐAKOVAČKI KULIN”
A special gastronomic tradition is nurtured in Đakovo as well as the whole region of Slavonia. For years, the inhabitants of this region have preserved traditional dishes, in which they take great pride nowadays. Kulen, ham, sausages, bacon and čvarci became brands and a gastronomic delight, which every guest should experience. The traditional manufacturing method of these delicacies contributes to their originality and distinguishes Đakovo and the Đakovština area as gastronomic jewels.
The Association of Kulen Manufacturers “Đakovački kulin” is the guardian of this tradition in Đakovo and is one of the biggest associations of this kind in the Republic of Croatia.
The Association participated in all important events in Đakovo and has been organizing the event “Kulenijada” during the Đakovački vezovi Festival since 1988.
The Association currently has approximately 50 members.
Kulen manufacturing process:
The exact date when the production of kulen began cannot be determined, but it is believed that kulen has been produced in rural households for over 500 years and in the meat industry for over 300 years. Pork category 1 (shoulder, neck, leg and a little solid fat tissue) is used for the production of the original homemade kulen. The pig should be approximately two years old and weigh over 180 kilograms.
The pork is coarsely ground and left for 48 hours on a temperature between 0 and 3 °C to lose moisture and cool down. Finely ground red paprika (without pedicles) and salt are added and all the ingredients are mixed thoroughly. The meat is stuffed into pork intestines by machines and tied with a cord or fixed by wickers.
Kulen is left for 6 to 10 hours to cool and drain the excess moisture whereupon it is transferred into the smokehouse. It is smoked for 3 to 4 light smoke cycles (beech and hornbeam wood is used) and the duration of the smoking depends on the air humidity and the environment temperature. Kulen gets a brownish red colour after the smoking process and is transferred to a dark room with air flow where it ripens for 5 to 6 months. When it is ripe, it gets an intense red colour and a uniform, compact surface.
The authenticity of Slavonian kulen guarantees that it is manufactured exclusively in Slavonia and Baranja from pork and cured in a smokehouse and is as such protected by the Croatian Chamber of Economy.
Kulen is an integral part of the gastronomic offer of Slavonia and Baranja as well as many hotels and restaurants across Croatia.
THE ASSOCIATION OF KULEN MANUFACTURERS “ĐAKOVAČKI KULIN” (UDRUGA KULINARA ”ĐAKOVAČKI KULIN”)
ADDRESS: PETRA PRERADOVIĆA 25, 31 400 ĐAKOVO
PHONE: +385 (0)31 813 391
PRESIDENT: VLADIMIR ĆORIĆ 098/223-844