Sremska kobasica is a traditional dry-cured sausage from Srem, a region of Vojvodina renowned for its outstanding charcuterie. It is made from coarsely ground first-grade pork, seasoned with salt, garlic, black pepper and the distinctive hot ground paprika that gives it its recognisable deep-red colour.

After being filled into natural hog casings, the sausage is first cold-smoked over beech wood, then dried in natural conditions for 25 to 35 days. The climate of Srem — cold winters and dry autumn days — is ideal for slow maturation, which develops its full aroma and characteristic firmness.

Sremska kobasica is an essential element of the Serbian svinjokolj (winter pig-slaughter) tradition and a staple of any meze board. Serve thinly sliced with kajmak, cheese, pickled peppers and bread. Store in a cool, dry place; refrigerate once opened and consume within 10 days.