Lukanka

Lukanka is a dry cured sausage originating from Bulgaria. It is semi-hard, has a flattened cylindrical shape, and a reddish-brown outer skin covered in a white mold. Lukanka is made from a mixture of ground pork and beef, along with various spices, including cumin, paprika, black pepper, and sometimes fenugreek. The meat mixture is stuffed into dried beef or pork bladders or intestines and then hung to dry for an extended period, typically several weeks or months. During this drying process, the sausage acquires its characteristic flavor and texture.

Lukanka is a popular appetizer and snack food in Bulgaria and is often served sliced thinly. Different regional variations of Lukanka exist, with slight differences in the spices used and the specific drying techniques employed. These regional varieties often bear the name of the town or region where they are produced (e.g., Panagyurska lukanka, Smilyanska lukanka). The white mold on the surface is a natural part of the curing process and contributes to the sausage's unique flavor and preservation. Lukanka is a protected geographical indication (PGI) under European Union law, meaning that only sausages produced in Bulgaria according to specific standards can be marketed under that name.