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Lukanka

Course	Sausage
Place of origin	Bulgaria
Main ingredients	Pork, Veal
Media: Lukanka

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.

See also

• Lucanica
• Loukaniko
• List of sausages

References

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.

v t e Sausage
Overview	Casings List of sausages List of sausage dishes Sausage making
Fresh sausage	Biała kiełbasa Boerewors Boudin Braadworst Bratwurst Breakfast Carniolan Chipolata Cotechino Debrecener Knackwurst Kohlwurst Kupati Italian Italian American Loukaniko Merguez Thüringer Weisswurst
Dry sausage	Salami Cacciatore Ciauscolo Genoa salami Soppressata Prasky Ticinese Other Chinese Chorizo Fuet Landjäger Longaniza Lukanka Metworst Pepperoni Salsiz Saucisson Sobrassada Sujuk
Smoked sausage	Andouille Kolbász Krakowska Kulen Lebanon bologna Linguiça Mettwurst Morteau Rookworst Skilandis Teewurst
Cooked sausage	Battered Bologna Botifarra Bratwurst Braunschweiger Brühwurst Cervelat Chả lụa Cumberland Falukorv Frankfurter Würstchen St. Galler Bratwurst Gelbwurst Hot dog variations vegetarian Lincolnshire Lorne sausage Mortadella Mortadella Bologna Mortadella di Prato Mortadella of Campotosto Pigs in blankets Saveloy Vienna
Cooked smoked sausage	Bierwurst Bockwurst Kabanos Kielbasa
Precooked sausage	Black pudding Blood sausage Boudin Goetta Haggis Head cheese Kaszanka Kishka Knipp Kochwurst Liverwurst Pinkel Ryynimakkara Salceson Stippgrütze Sundae
Grilled sausage	Small sausage in large sausage Tongmo
Related articles	Charcuterie Dried meat List of dried foods Embutidos List of smoked foods Lunch meat Pâté Salumi Smallgoods
Category

• Bulgarian sausages
• Fermented sausages