If you decide to visit Vojvodina in the coming November days, you will have the opportunity to enjoy the flavors and aromas of Vojvodina’s winter treats. Tradition, beauty of flavors, aromas and rich decorations have created unforgettable tastes and gastronomic symbols, irresistible to the appetites of local residents as well as numerous local and foreign tourists. These are simple but delicatessen meat products that are made in traditional, as well as craft and industrial processes (ham, bacon, sausages, kulen sausage, pork rinds). Ham, a symbol of one of Vojvodina’s most delicious treats, is prepared in November and December and specially cut, then smoked and dried. Kulen is an important part of Vojvodina’s gastronomic offer, it has a spicy taste and aroma and good quality pepper – of beautiful red color. There are three centers for the production of kulen in Vojvodina. West Srem, Lemes (Svetozar Miletic) and Backi Petrovac, in which the so-called Petrovska klobasa is made. Sausage has been made in Vojvodina for more than three centuries. A special ritual is organized in the pig slaughter season when the sausage is baked fresh, and when it is smoked, it is the first to arrive at the table of all pork meat delicacies. Pork rinds are the most favorite pork bite, especially hot ones, just taken out of the kettle and drained of fat. Everything expands in contact with heat – only the pork rinds melt and shrink. They used to be an attractive product of pig farm households, and today they are offered year-round in butchers and grocery stores. Of course, there are also pickled products for the winter season, home-made by the skilful housewives of Vojvodina. Half a century ago, in every Vojvodina pantry one could find fruit butter. This magical product that adorned the shelves of pantries, cabinets and shelves in reception rooms was synonymous with the need for sweet snacks. It is made by boiling fresh fruit, usually plums and apricots, with sugar and when it is thick it is poured into jars. Compote, dunst or dunc is the name for canned fruit that is put into jars and stored for winter days. The compote, especially of the stoned fruit, is served with roast poultry, pork and game meat. Pears, apricots, peaches, apples, sweet and sour cherries, plums are placed in jars or bottles … They adorned the shelves in rooms and pantries and got emptied by the first spring fruit flowers. If you stroll down Vojvodina streets, you will smell the roasted peppers, carefully prepared for ajvar, pindjur (relish), which are an integral part of the this region’s cuisine.
Today’s fast-paced lifestyle has greatly influenced the change in diet, but Vojvodina’s table still resists modern trends, fast food. Here you can still smell the times of the past, the times of our grandmothers and satisfy your senses with deliciously prepared food, in the traditional way and slowly.