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What to eat in Croatia? Top 4 Croatian Sausages and Salamis

Last update: Wed Feb 12 2025
Top 4 Croatian Sausages and Salamis
TABLE OF CONTENTS

Best Croatian Sausage/Salami Types

01

Sausage/Salami

SLAVONIA AND BARANJA, Croatia
4.6
Slavonski kulen
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Slavonski kulen is the best-known delicacy of eastern Croatian cuisine. It is a cured sausage made from prime cuts of pork combined with carefully selected spices including red paprika and garlic. Kulen has a strong smoky flavor with the aromas of paprika and pepper.


Slavonian type of kulen must be produced using the meat of pigs that have been raised in Slavonia. Only the premium cuts of pork are used in the making of this sausage and every step of the production process is kept separated from that of all other sausages. 
VARIATIONS OF Slavonski kulen
02
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Baranjski kulen is a premium cured meat sausage made from the best cuts of pork meat combined with salt, hot and mild red paprika, and garlic. Kulen has been traditionally produced in the northeastern part of Croatia for generations and is known for its unique spicy and smoky flavor.


This type of kulen may (but need not) be produced using pork meat and fat from pigs that have been raised in Baranja. The kulen matures for at least nine months, during which it gets smoked and dried. Sometimes, to make it even more dry, kulen sausages mature covered in ashes. 
03

Sausage/Salami

SLAVONIA AND BARANJA, Croatia
4.4
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Kulen is an authentic Croatian product made with a combination of pork, seasonings, and spices (such as salt and paprika) in pork casings. Kulenova seka, or kulen's sister, as the name suggests, is made with the same ingredients, but it is dried in a thinner casing, so it matures earlier than kulen.


It pairs well with milder cheeses and crusty bread.

04

Sausage/Salami

PETRINJA, Croatia
n/a
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Zimska salama (or as it is originally called, Salama Gavrilovićka) is a type of winter salami produced by Gavrilović, a well-known and long-established meat industry brand in Croatia.


It was created by accident in 1883 when, during a curing process, a batch of regularly prepared pork salamis got a moldy cover. This moldy cover gave the salami a specific taste profile, which was immediately recognized as something unique and worth becoming a separate product. 

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Croatian Sausages and Salamis