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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]
^"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.
April 13, 2024
lukanka, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, march, 2017, learn. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Lukanka news newspapers books scholar JSTOR March 2017 Learn how and when to remove this template message You can help expand this article with text translated from the corresponding article in Bulgarian March 2016 Click show for important translation instructions Machine translation like DeepL or Google Translate is a useful starting point for translations but translators must revise errors as necessary and confirm that the translation is accurate rather than simply copy pasting machine translated text into the English Wikipedia Consider adding a topic to this template there are already 276 articles in the main category and specifying topic will aid in categorization Do not translate text that appears unreliable or low quality If possible verify the text with references provided in the foreign language article You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation A model attribution edit summary is Content in this edit is translated from the existing Bulgarian Wikipedia article at bg Lukanka see its history for attribution You should also add the template Translated bg Lukanka to the talk page For more guidance see Wikipedia Translation Lukanka Bulgarian lukanka 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 LukankaCourseSausagePlace of originBulgariaMain ingredientsPork Veal Media LukankaTraditionally 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 nbsp Bulgaria portal nbsp Food portalLucanica Loukaniko List of sausagesReferences edit Commission Implementing Regulaiton EU No 837 2014 of 31 July 2014 entering a name in the register of traditional specialities guaranteed PANAGYuRSKA LUKANKA PANAGYURSKA LUKANKA STG Official Journal of the European Union 1 August 2014 Retrieved 10 January 2016 Retrieved from https en wikipedia org w index php title Lukanka amp oldid 1147262185, wikipedia, wiki, book, books, library,
