SAUSAGE – Sausage in Vojvodina has been made for more than three centuries. Pork minced meat streaked with fat, stuffed in thin pork intestines, with the addition of salt, sweet and hot paprika, pepper, salt and garlic. A part of a traditional pig slaughter is a special ritual since the sausage is baked fresh, after being smoked, arrives at the table of dry pork delicatessen.
Kobasicijada, an event celebrating sausage, is held on the last weekend in February, in Turija in Backa. This traditional event has been taking place for the past three decades.