Lukanka Trapezitza Long 1.39 lbs.

Dried by a special technology, it has a characteristic aroma of high-quality mature meat. Lukanka Trapezitsa is made of pork, veal, and spices (black pepper, cumin, salt), minced together and stuffed into a casing. After stuffing, the 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. Trapezitsa is usually finely sliced and served cold as an appetizer or starter.