Lukanka

Lukanka ( Bulgarian Луканка ) is a specialty salami from Bulgaria. Regionally different and similar Sucuk, but often more flavorful. Lukanka is air-dried (but only semi- dried) and has a typical strongly flattened shape and a brownish-red filling with skin that is usually covered with a white mold. Lukanka is usually finely sliced ​​and cold as a starter (see Mese ) or served as a dessert. In restaurants they can be served as an intermediate gear.

Traditionally Lukanka is prepared from a mixture of pork and beef, and spices (black pepper, cumin and salt). The sausage mixture is filled into a natural casing from beef, with any residual air should be removed from the raw mass in the intestine, for example, by pricking with a fine needle and expressing the bubble. Then the Lukanka is hung to dry for about 20 to 30 days in a well-ventilated place. During this time she is repeatedly suspended and pressed to the typical flat shape to get. The first time it is pressed until the 8th day on the 6th. Overall, it is pressed 2 to 5 times.

In Bulgaria there are several regions that are known for their Lukanka production. Most of them are in central Bulgaria, at the foot of the Balkan Mountains, to find, such as the regions of Smjadowo, Panagjurischte and Karlovo. The " Karlowska Lukanka " ( Bulg Карловска луканка ) is a protected geographical indication (PGI) and patented by the Patent Office of the Republic of Bulgaria regional brand.

Lukanka in the shape of a horseshoe is known in Bulgaria as Sucuk ( Bulg суджук ).

• Bulgarian cuisine
• Sausage