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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 ...
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 ...
Salo or slanina [a] is a European food consisting of salt-cured slabs of pork subcutaneous fat [1] with or without skin and with or without layers of meat. It is commonly eaten and known under different names across Central, Eastern and Southeastern Europe. It is usually dry salt or brine cured.
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.
Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee; sg.: salame) is a salume consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.
Today, salami is a very popular consumer product in both Ticino and Switzerland, and it is made in large meat factories. [1] Rapelli is the largest manufacturer in the country. [5] In addition to pork salami, horse, donkey, deer, and wild boar salami are also produced. [3] Local specialties include salami matured in the medieval Castles of ...
Current meat-curing techniques and recipes are attested since the Late Middle Ages. In 1438, the statutes of the Butchers' Guild of St. Gallen mention a veal sausage. [3] In Valais, dried meat specialities made from beef are attested in Münster's 1544 Cosmographia.
Linguiça, like many other sausages, is generally served as part of a meal, typically accompanied by rice, beans, and other pork products. Feijoada, for example, is a traditional Portuguese dish (considered Brazil's national dish), also common in Angola, that incorporates linguiça with beans, ham hocks, and other foods. [citation needed]