The Bak family makes its Slavonski kulen in Vinkovci using pork from pigs raised in Slavonia. This smoked, dry-cured sausage carries the EU’s Protected Geographical Indication (PGI).

The family seasons first-grade pork with locally ground red paprika, garlic, and salt, and adds sugar to the mixture. They stuff it into a natural casing, cold-smoke it over beechwood, and leave it to mature under controlled conditions. The paprika gives the sliced kulen its red color and moderate heat, while the beechwood lends a subtle smoky aroma.