Lukanka: Difference between revisions
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[[Image:Lukanka.jpg|thumb|right|230px|Lukanka]] |
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'''Lukanka''' (Bulgarian cyrillic: ''Луканка'') is a [[Bulgaria|Bulgarian]] spicy [[sausage]] unique to [[Bulgarian cuisine]]. It is similar to [[soujouk]], but often stronger flavored. Lukanka is half-raw and half-dried, has a [[elliptic cylinder|flattened cylindrical shape]], and brownish-red interior in a skin that is normally covered with a white [[fungus]] (wiped away in photo at right). The mix of small pieces of meat and fat give the interior a grainy structure. |
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Traditionally, lukanka sausage is made of [[pork]], [[beef]] ([[veal]]), and spices ([[black pepper]], [[cumin]], [[salt]], and [[fenugreek]]) minced together and stuffed into a length of dried cow's [[intestine]] as [[Casing_(sausage)|casing]], although some types of lukanka are now made with only pork or beef. After the stuffing process, the cylindrical sausage is hung to dry for about 40 to 90 days in a well-[[ventilate]]d location. Once dried, the sausage 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 [[Protected_Designation_of_Origin|Protected Designation of Origin]] approved by the Patent office of the Republic of Bulgaria for lukanka from the Karlovo region. |
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{{meat-stub}} |
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[[Category:Bulgarian sausages]] |
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[[bg:Луканка]] |
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[[es:Lukanka]] |
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Revision as of 02:34, 21 June 2007
LUKANKKA ROCKS FCKIN SOX BITCHESS!!!!!
