Lukanka: Difference between revisions
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{{Short description|Bulgarian salami}} |
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'''Lukanka''' ( |
'''Lukanka''' ({{lang-bg|луканка}}) is a [[Bulgaria]]n (sometimes spicy) [[salami]] unique to [[Bulgarian cuisine]]. It is similar to [[sujuk]], but often stronger flavored. Lukanka is semi-dried, has a [[elliptic cylinder|flattened cylindrical shape]], and brownish-red interior in a skin that is normally covered with a white [[fungus]]. The mix of small pieces of meat and fat give the interior a grainy structure. |
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Traditionally, lukanka salami is made of [[pork]], [[veal]], and spices ([[black pepper]], [[cumin]], [[salt]]), minced together and stuffed into a length of dried cow's [[intestine]] as |
Traditionally, lukanka salami is made of [[pork]], [[veal]], and spices ([[black pepper]], [[cumin]], [[salt]]), minced together and stuffed into a length of dried cow's [[intestine]] as a casing. After stuffing, the cylindrical salami is hung to dry for about 40 to 50 days in a [[ventilation (architecture)|well-ventilated]] location. In the process of drying, the salami is pressed to acquire its typical flat form. Lukanka is usually finely sliced and served cold as an [[appetizer]] or starter. |
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The taste qualities of lukanka depend on natural characteristics of the region it is produced in, and are formed under the influence of the typical [[microflora]] of the local geographic environment. There are several regions in Bulgaria well known for lukanka production. Most of these are located in central Bulgaria, at the foot of the [[Balkan Mountains|Balkan mountain range]], notably the [[Smyadovo]], [[Panagyurishte]], and [[Karlovo]] regions. "''Karlovska lukanka''" is a |
The taste qualities of lukanka depend on natural characteristics of the region it is produced in, and are formed under the influence of the typical [[microflora]] of the local geographic environment. There are several regions in Bulgaria well known for lukanka production. Most of these are located in central Bulgaria, at the foot of the [[Balkan Mountains|Balkan mountain range]], notably the [[Smyadovo]], [[Panagyurishte]], and [[Karlovo]] regions. "''Karlovska lukanka''" is a name protected on a local level by the Patent office of the Republic of Bulgaria for lukanka from the Karlovo region. The "''Lukanka panagyurska''" of Panagyurishte has obtained an EU and UK-wide [[Traditional specialities guaranteed]] (TSG) denomination.<ref>{{cite web|url=http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=OJ:JOL_2014_230_R_0004&from=EN|title=Commission Implementing Regulaiton (EU) No 837/2014 of 31 July 2014 entering a name in the register of traditional specialities guaranteed ПАНАГЮРСКА ЛУКАНКА(PANAGYURSKA LUKANKA) (STG) |date=1 August 2014|work=Official Journal of the European Union |access-date=10 January 2016}}</ref> |
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== See also == |
== See also == |
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* [[List of sausages]] |
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==References== |
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{{Reflist}} |
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{{Bulgarian cuisine}} |
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{{Sausage}} |
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[[Category:Bulgarian sausages]] |
[[Category:Bulgarian sausages]] |
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[[Category:Fermented sausages]] |
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{{Meat-stub}} |
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Latest revision as of 20:26, 30 June 2024
 | This article needs additional citations for verification. (March 2017) |
 | You can help expand this article with text translated from the corresponding article in Bulgarian. (March 2016) Click [show] for important translation instructions.
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| Course | Sausage |
|---|---|
| Place of origin | Bulgaria |
| Main ingredients | Pork, Veal |
Lukanka (Bulgarian: луканка) is a Bulgarian (sometimes spicy) salami unique to Bulgarian cuisine. It is similar to sujuk, but often stronger flavored. Lukanka is semi-dried, has a flattened cylindrical shape, and brownish-red interior in a skin that is normally covered with a white fungus. The mix of small pieces of meat and fat give the interior a grainy structure.
Traditionally, lukanka salami is made of pork, veal, and spices (black pepper, cumin, salt), minced together and stuffed into a length of dried cow's intestine as a casing. After stuffing, the cylindrical salami is hung to dry for about 40 to 50 days in a well-ventilated location. In the process of drying, the salami is pressed to acquire its typical flat form. Lukanka is usually finely sliced and served cold as an appetizer or starter.
The taste qualities of lukanka depend on natural characteristics of the region it is produced in, and are formed under the influence of the typical microflora of the local geographic environment. There are several regions in Bulgaria well known for lukanka production. Most of these are located in central Bulgaria, at the foot of the Balkan mountain range, notably the Smyadovo, Panagyurishte, and Karlovo regions. "Karlovska lukanka" is a name protected on a local level by the Patent office of the Republic of Bulgaria for lukanka from the Karlovo region. The "Lukanka panagyurska" of Panagyurishte has obtained an EU and UK-wide Traditional specialities guaranteed (TSG) denomination.[1]
See also
[edit]
References
[edit]- ^ "Commission Implementing Regulaiton (EU) No 837/2014 of 31 July 2014 entering a name in the register of traditional specialities guaranteed ПАНАГЮРСКА ЛУКАНКА(PANAGYURSKA LUKANKA) (STG)". Official Journal of the European Union. 1 August 2014. Retrieved 10 January 2016.
| Overview |  | ||||
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
