Bulgarian Lukanka SausageLukanka is a dry-cured Bulgarian salami. It is a flattened oblong in shape and traditionally made of pork, beef, veal, black pepper, cumin, salt, and fenugreek, but there are variations.
After the ground meat is stuffed, the sausage is hung to dry for about 40 to 90 days and then pressed into its typical flat form. As with all meat products, the sausage flavor varies depending on the feed the animals were given and the region where it was made.
Well-known lukanka makers are the people of central Bulgaria at the foot of the Balkan mountain range, notably the Smyadovo, Panagyurishte, and Karlovo regions (the latter of which is protected by the patent office of the Republic of Bulgaria attesting to its authenticity).
Bulgarian lukanka sausage is usually finely sliced and served cold as an appetizer or meze.