Slavonia, Croatia

Krvavica is a blood sausage common across Croatia, particularly during the winter months. The main ingredient is pig's blood, mixed with pork, barley groats, and spices. Often boiled or fried, people typically serve it with sauerkraut or stewed cabbage. Its rich taste makes it a staple of Croatian cuisine during colder seasons.

Slavonska kobasica is a traditional dry-cured pork sausage from Slavonia, eastern Croatia. Made from coarsely minced pork seasoned generously with sweet and hot paprika, garlic, and salt, then cold-smoked over beechwood or fruit wood and air-dried for weeks. It's a cornerstone of the Slavonian table -- sliced thick and served with bread, onions, and a shot of rakija.