The finished product has a firm elastic consistency, the cross-section clearly shows the connected pieces of meat and small amounts of fatty tissue. Kulin seka can be cut into thin slices. The color of the cross-section is the dark red color of paprika, and the adipose tissue is white. The smell is characteristic of a long-lasting sausage, and the taste is more spicy due to hot pepper with a light note of smoke and slightly salty.

Additional: Natural materials - it is stuffed into the small intestine of beef, Baranja paprika is used, meat from the Black Slavonian pig 100%