Sremska kobasica

Sremska salama is a cold-smoked Serbian sausage that originates from the area of Srem. It is traditionally made with a combination of ground pork, beef, and pork back bacon. Typical flavorings include salt, black pepper, paprika (both mild and hot), and garlic, although ginger, nutmeg, and cardamom are also traditionally used.

The seasoned ground meat mixture is usually stuffed into natural casings (clean pork intestines), and the sausages then go through a process of cold-smoking, drying, and aging, which typically lasts for 42 days. This traditional sausage is usually enjoyed thinly sliced as a meze dish, a cold appetizer, or a savory snack.

It is also often used to flavor a variety of traditional specialties such as stews, sour cabbage-based dishes, and sarma (stuffed cabbage rolls).