Original Srbija

Petrovački kulen is a traditional sausage originating from Bački Petrovac, hence the name. The sausage is made from pork, and the only additions include hot paprika and salt. However, some producers still use garlic and cumin in the production process. A whole pig is commonly used to produce Petrovački kulen, usually with a ratio of 80% meat to 20% back fat. This meat product has a strong Slovakian culinary influence because they moved to Petrovac in the late 18th century. It's recommended to serve this spicy sausage sliced and paired with homemade bread and local cheese.

Ariljska malina is a Serbian type of raspberry originating from the Arilje area. The raspberries are medium to large in size and the fruit is high in quality, with a pleasant aroma and a sweet to tart flavor. The fruit is picked by hand, and after the harvest, more than 90% of the fruit is frozen. Some raspberries are eaten fresh, and some are dried in a way that makes them look like they are still fresh. The raspberries are eaten fresh or used for fruit juices and healthy meals. It is believed that raspberry cultivation in Serbia dates back to 1880, when Serbian immigrants brought them to the country from the United States of America.

Leskovački domaći ajvar is a traditional condiment, spread, or relish called ajvar, originating from the Leskovac area. The ajvar is produced exclusively from local red pepper varieties such as domaća kanija, kurtovska kapija, and palanačko čudo. The peppers are roasted over an open flame and they are cleaned, minced, dried, and fried slowly and by hand. The flavor is pleasant and peppery as this ajvar shouldn't contain any parts of seeds nor the dark and charred parts of skin that comes off during the roasting process. This prized relish is made in two varieties – mild and hot.

Futoški kupus is a traditional type of Serbian cabbage originating from Futog in Vojvodina. It comes in fresh or sour versions (although it's mostly designed for souring), and the cabbage has been cultivated in Futog from the 18th century onwards. The leaves are thin, elastic, and flexible, and the texture is softer than other cabbage varieties in the wider region. When soured, after the fermentation, the head of the cabbage has amber-yellow color and a slightly oblate shape, while the leaves are slightly ellipsoid. This cabbage is usually larger than other varieties, making it suitable for the preparation of futoška sarma, a dish made by stuffing the cabbage leaves with a mix of ground meat, spices, onions, and rice. 

Sremski kulen is a traditional type of kulen sausage originating from the Srem area. This meat product is made from pork, salt, and red hot paprika powder. The mixture is stuffed into natural pork casings and it's then smoked and dried for a few months before consumption. Once sliced, the cross-section should have a mosaic-like appearance and mustn't fall apart. The aromas are smoky and pleasant, while the flavor is pleasantly spicy and not too salty. It's recommended to serve it sliced with slices of bread and wine on the side.

Zlatarski sir is a traditional cheese originating from the Zlatar mountain area. The cheese is made from raw cow's milk (or sometimes a mixture of cow's milk and sheep's milk). This rindless cheese has a semi-hard texture and it's usually cut into thick slices before consumption. The aroma is pleasant and floral, and the flavor is mild, slightly salty, and milky. The floral notes come from the milk because the cows graze on mountain pastures that have a unique and diverse flora. Zlatarski sir is usually left to age from 3 weeks for up to 2 months before consumption.

Đerdapski med is a Serbian honey originating from Golubac near the national park Đerdap. This floral honey is usually made from black locust flowers (Robinia pseudoacacia) and linden tree flowers. The color of the honey varies from light yellow over light orange to dark orange. The consistency is not as thick as in most other honey varieties. The aromas are subdued and pleasant with herbaceous and floral notes, while the flavor is rich and pleasant. Đerdapski med is extracted from the honeycombs twice a year and the diverse flora of the National Park Đerdap makes it pretty unique.

Fruškogorski lipov med is a Serbian honey originating from the Fruška Gora area. The honey is made from linden tree flowers, and the Fruška Gora area has more than 1500 herbal varieties apart from the linden trees. The extraction of honey is done exclusively on the territory of Fruška Gora national park. The honey is unfiltered and unpasteurized so all of the healthy ingredients from the flowers go directly into the honey. In order for the honey to be called Fruškogorski lipov med (Fruška Gora lime honey), it must have a minimum of 60% linden pollen, and some varieties have more than 90% of linden pollen, which makes this honey unique and prized across the world.

Vrbički beli luk is a Serbian garlic variety originating from the Vrbica area. This authentic sort of spring garlic is planted by hand and is easily recognizable by small, yet dense bulbs. The flavor is hot and sharp, while the aroma is very strong. When compared with other types of garlic, this one has a greater amount of essential oils and dry matter. The garlic has been produced in the area for a long time, and when properly stored, vrbički beli luk can keep its freshness and high-quality properties from 7 to 9 months.

Kačerski med is a Serbian type of honey originating from the Šumadija and the Kačer river area. This floral honey is made from the flowers of black locust, linden, and medicinal herbs. The color is golden-yellow, the aroma is neutral, and the flavor is mild. The honey contains at least 85% black locust honey, up to 10% meadow flower honey, and up to 5% linden honey. During the honey production, the bees and hives don't abandon the Kačer area.

Begečka šargarepa is a Serbian type of carrot originating from Begeč. The carrots are cultivated from the Daucus Carota L variety. They have an intense orange color, and the flesh is crunchy, dense, slightly sweet, and rich in flavor. Suitable climate and soil conditions are great for carrot cultivation in the area, a practice that dates back to 1927. The Begeč area is well-known for the production of carrots, as well as potatoes. Nowadays, local farmers produce so much Begeč carrots that one can see vast light green carrot fields near the village, and many of those carrots are exported to other countries as well.