Kulen od crne slavonske svinje is a smoked, dry-cured pork sausage made by the Ferbežar family farm in Otok, near Vinkovci, in eastern Slavonia, Croatia. The family follows its own recipe and uses pork from Black Slavonian pigs, a native breed also known as fajferica, which it raises outdoors near oak forests.

The kulen is made with selected cuts of pork leg, neck, and loin, seasoned with salt, sweet and hot red paprika, and garlic. The mixture is stuffed into a natural casing made from the pig’s caecum, then smoked, dried, and left to mature.

The cut surface shows distinct pieces of meat and small flecks of fat. The flavor is full and spicy, with aromas of paprika and garlic and a mild smoky note. It is served thinly sliced with homemade bread and cheese or as part of a charcuterie board.