Lukanka

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Lukanka is a 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 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.

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, 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-ventilated 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.

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 Protected Designation of Origin approved by the Patent office of the Republic of Bulgaria for lukanka from the Karlovo region.