Avantgarde Jazz festival - Maistra

Paprika je i najvažniji začin u proizvodnji Baranjskog kulena,
tradicionalne suhomesnate delicije koja se u regiji proizvodi prema
stoljetnim recepturama starih majstora. Izvorna receptura omjera
mesa i crvene paprike, u pripremi kulena, sačuvana je do današnjih
dana.
Za potrebe proizvodnje Baranjskog kulena odabire se najkvalitetnije
meso svinjskoga buta koje dolazi s farmi u Baranji. Proces punjenja
u posebno prirodno crijevo odvija se ručno, nakon čega slijedi
dimljenje i zrenje u kontroliranim uvjetima koje traje najmanje tri
mjeseca. Prije izlaska na tržište Baranjski kulen se pakira u posebnu
tradicionalno oslikanu vrećicu koja ga održava svježim i čuva
njegove nutritivne vrijednosti.
Baranjski kulen - delicija s okusom tradicije može se kušati u i
Maistrinim hotelima i resortima s 4 i 5 zvjezdica.
Piše | Text Ana Srdoč
Pepper is also the most important spice in the production of the
Baranja kulen, the traditional cured meat delicacy produced in the
region according to a hundred-year-old recipes of old masters. The
original recipe for the right proportion of meat and red pepper for the
preparation of kulen has been kept to this day.
In order to produce the Baranja kulen we choose only the best pork
leg meat from the farms in Baranja. The process of filling it into a
special natural casing is done manually, which is then followed by
smoking and maturing in controlled conditions lasting at least three
months. Before going out into the market, the Baranja kulen is packed
into special traditionally illustrated bag to keep it fresh and preserve
its nutritional values.
Baranja kulen - a delicacy with the taste of tradition can be tasted at
Maistra’s four- and five-star hotels and resorts.
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