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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 ...
A British-style breakfast with black pudding (far left) Sai ua is a grilled pork sausage from Northern Thailand, Laos and Northeastern Myanmar. Winter salami is a type of Hungarian salami [1] based on a centuries-old manufacturing tradition.
The salami factory. Winter salami (Pick Salami) is a traditional product made of a mixture of lean pork and fatty pork belly, and spiced according to a secret recipe. The mixture is filled in casings, followed by a cold smoking curing, a drying and a ripening phase. Finally the salami becomes covered with noble mold.
It's worth noting that the highest sale price -- $45,000 -- went for Shearson, the former brokerage and investment bank. In addition to a recognizable name, the brand came with free-and-clear ...
Elenski but – air-cured ham sausage, seasoned with herbs [10] Lukanka – spicy salami of minced beef and pork [4] Pastarma – spicy beef sausage; [12] a variant of Anatolian dried meat called pastirma. [13] Sujuk (also soudjouk, sukuk, sukuk, or sucuk) – flat cured, dark red sausage, common in the Balkans, Eastern Mediterranean, and North ...
Columbus Craft Meats (variously known as Columbus Salame, Columbus Sausage Company, and Columbus Foods, Inc.) is an American food processing company specializing in salami and other prepared delicatessen meats, founded in San Francisco in 1917. [2] Their current headquarters are in Hayward, California.
The owners are remodeling the former Cafe Europa spot for a restaurant with an “Italian-influence,” featuring a salami bar ... Style. Tech. 24/7 Help. For premium support please call: 800-290 ...
The maturation of the salami can last, depending on the size, from a month up to a year or more. For the salametti instead, it takes only 8–10 days. [3] Centuries ago, when peasants ate meat only a few times per year, salami was a luxurious product. It was not made for consumption but for sale, and it was a source of income.