The finished product has a specific shape and a firm elastic consistency. The section is in the shape of a trefoil, where the connected pieces of meat and small amounts of fatty tissue are clearly visible. Kulin 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 kulin, and the taste is spicier like hot pepper with a light note of smoke and slightly salty.

Additional: Natural materials - it is stuffed into the pig's appendix, Baranja paprika is used, meat from the Black Slavonian pig 100