Lukanka

Lukanka

Lukanka ( Bulgarian Луканка ) is a salami specialty from Bulgaria . It differs from region to region and is similar to sucuk , but often more spicy. Lukanka is air-dried (but only half-dried) and has a typical, strongly flattened shape and a brown-red filling with skin that is usually covered with a white noble mold . Lukanka is usually finely cut and served cold as a starter (see Mese ) or as a dessert. It is also often served as an intermediate course in restaurants.

Lukanka is traditionally made from a mixture of pork and beef , as well as spices (black pepper, cumin and salt). The sausage mass is filled into a natural beef casing, whereby any air residues in the raw mass in the casing must be removed, for example by piercing with a fine needle and squeezing out the air bubble. The lukanka is then hung up to dry in a well-ventilated place for about 20 to 30 days. During this time it is repeatedly removed and pressed to get the typical flat shape. The first time it is pressed on the 6th to 8th day. In total, it is pressed 2 to 5 times.

There are several regions in Bulgaria that are known for their lukanka production. Most of them are in Central Bulgaria, at the foot of the Balkan mountains , such as the regions of Smjadowo , Panagyurishte and Karlovo to find. “Karlowska Lukanka” (Bulgarian Карловска луканка ) is a protected geographical indication (PGI) and a regional trademark patented by the Patent Office of the Republic of Bulgaria.

Lukanka in the shape of a horseshoe is called Sucuk ( Bulgar . Суджук ) in Bulgaria .