Lukanka facts for kids
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| Course | Sausage |
|---|---|
| Place of origin | Bulgaria |
| Main ingredients | Pork, Veal |
Lukanka (Bulgarian: луканка) is a special type of salami that comes from Bulgaria. It's a popular food in Bulgarian cuisine. Lukanka is a bit like another sausage called sujuk, but it often has a stronger flavor.
This salami is semi-dried. It has a unique flattened cylindrical shape. Its inside is brownish-red and looks grainy, with small pieces of meat and fat. The outside skin is usually covered with a white fungus, which is normal for this type of food.
How Lukanka is Made
Traditionally, lukanka is made from a mix of pork and veal. It also includes spices like black pepper, cumin, and salt. All these ingredients are minced (chopped very finely) together.
This meat mixture is then stuffed into a dried cow's intestine, which acts as a natural casing. After being stuffed, the sausage is hung up to dry. This drying process takes about 40 to 50 days. It needs to be in a place with good air flow. While it dries, the salami is pressed. This pressing gives it its famous flat shape.
Lukanka is usually sliced very thinly. It is served cold as an appetizer or a starter before a meal.
Where Lukanka Comes From
The special taste of lukanka depends on where it is made. The local environment, including tiny living things called microflora, helps give it its unique flavor.
Several places in Bulgaria are famous for making lukanka. Most of these areas are in central Bulgaria. They are often found at the foot of the Balkan Mountains. Some well-known regions include Smyadovo, Panagyurishte, and Karlovo.
For example, "Karlovska lukanka" is a special name. It is protected by law in Bulgaria for lukanka made in the Karlovo region. Also, "Lukanka panagyurska" from Panagyurishte has a special status in the European Union and the UK. This status is called Traditional specialities guaranteed (TSG). It means the product is made in a traditional way in that specific region.
