OINK Kulen is a smoked, dry-cured pork sausage made by Sin Ravnice in Cret Viljevski, near Donji Miholjac, in Croatia’s Slavonia region. It is made from Black Slavonian pigs, a native breed known as fajferica, raised on the company’s own farm.

The sausage is made with pork leg, loin, and a selected cut of shoulder, along with a little firm back fat. The meat is seasoned with sweet and hot red paprika and salt, left to rest, then ground and stuffed into a natural casing made from the pig’s large intestine. The kulen dries slowly in the mild smoke of wild cherry, wild pear, sweet cherry, and sour cherry wood. After smoking, it matures in a brick-walled cellar with an earthen floor, taking about seven months to reach full maturity.

Hot paprika gives the kulen its heat, while the fruitwood smoke rounds out the pork’s aroma. Serve it thinly sliced with bread and aged cheese or as part of a charcuterie board.