Trakia Dry Cured Pork Shoulder Tandem 1.05 lbs

Trakia is not a sausage — it is something older and more patient. A whole pork collar, carefully selected, coated in an aromatic spice crust, bound with twine, and pressed flat over and over as it slowly dries. The result is a uniquely elegant Bulgarian charcuterie: lean, vivid red, marbled with a thin ribbon of fat, and carrying the unmistakable perfume of fenugreek, garlic, and pepper with every slice.

About Trakia Dry Cured Pork Shoulder

Known in Bulgarian as Kayserovan vrat Trakiya — literally “kaiser-spiced neck from Thrace” — Trakia is one of Bulgaria’s most distinctive whole-muscle dry-cured meats, with a recipe refined over more than 30 years. Made by Tandem in the USA in the authentic Bulgarian tradition, it begins with carefully selected fresh pork collar (the neck and shoulder muscle), which delivers a naturally rich fat distribution and a tender, slightly yielding texture once cured.

The curing process defines Trakia’s character. The meat is coated in the traditional kayserova smes — a spice mixture of pepper, fenugreek, garlic, and white wine — then bound with twine and repeatedly pressed flat during the drying phase. This pressing gives Trakia its signature flattened oval shape and a firm, dense interior that slices cleanly and cleanly. The finished crust is a deep brownish; the interior is vividly crimson, marbled with a thin layer of salmon-pink fat that melts on the tongue.

How to Enjoy It

Slice Trakia as thin as possible — a sharp knife or deli slicer reveals the full beauty of its cross-section. Arrange on a charcuterie board alongside Bulgarian sirene or kashkaval, olives, roasted peppers, and crusty bread. Serve with a glass of Bulgarian red wine or chilled Rakia for the classic Balkan meze experience. Trakia also pairs beautifully with mild cheeses, fig jam, and walnuts on a European-style cheese board.

What Makes It Special

Most dry-cured meats in the US market are either Iberian or Italian in style — Trakia represents a genuinely different Balkan tradition. The use of fenugreek — rare in Western charcuterie but central to Bulgarian and Balkan cured meat culture — gives Trakia a warm, slightly nutty, hay-like aroma that is impossible to replicate with standard salami spicing. The pressed-flat format, the whole-muscle cut, and the white-wine baste are hallmarks of Bulgarian craftsmanship that Tandem has faithfully reproduced for American customers who grew up with this taste or are discovering it for the first time.

Quick Facts

✓  Brand: Tandem
✓  Bulgarian name: Kayserovan vrat Trakiya (кайсерован врат Тракия)
✓  Cut: Whole pork collar (neck/shoulder)
✓  Form: Pressed flat, bound with twine
✓  Spice crust: Red pepper, fenugreek, garlic, white wine
✓  Appearance: Deep red crust; vivid crimson interior with salmon-pink fat marbling
✓  Ingredients: Pork, salt, natural spices, dextrose, potassium nitrate, ascorbic acid
✓  Ready to eat: Yes — no cooking required
✓  Storage: Keep refrigerated
✓  Net Weight: ~0.65 lbs (~295g), sold by lbs
✓  Country of Manufacture: United States (authentic Bulgarian tradition)
✓  SKU: TM32

Bulgarian Meze Serving Tip

In Bulgaria, Trakia is the centerpiece of a proper meze spread — the slow, celebratory table that accompanies Rakia or red wine among friends. Slice it paper-thin and fan the slices across a wooden board. Add cubed cow sirene, a few wedges of kashkaval, pickled green peppers (turshiya), and a small bowl of olives. Pour the Rakia, and let the conversation begin. The fenugreek in Trakia’s spice crust pairs especially well with the mild creaminess of white cheese — the contrast is quintessentially Bulgarian.

Pairs perfectly with: Beef Sujuk by Tandem (SKU: TM33), BULGAREVO Cow Sirene 800g (SKU: C01bul), and Bulgarian Kashkaval at Malincho.com.

Frequently Asked Questions

What is Trakia and why is it called that?

Trakia takes its name from Trakiya — the Bulgarian name for Thrace, the ancient geographic region in southeastern Bulgaria. The full Bulgarian name is Kayserovan vrat Trakiya, meaning “kaiser-spiced neck from Thrace.” The “kaiser” (kayser) refers to the traditional Balkan spice coating mixture applied to the exterior of the meat — it has nothing to do with the Austrian/German title and predates its European usage in the context of Balkan charcuterie.

How is Trakia different from sujuk or lukanka?

Trakia is a whole-muscle dry-cured meat — the entire pork collar is cured and pressed as one piece, then sliced to reveal the natural muscle structure. Sujuk and lukanka are both ground-meat sausages stuffed into casings. Trakia has a more delicate, varied texture from the intact muscle fibers, a milder and more aromatic flavor profile, and a visually striking cross-section that no ground sausage can replicate.

Is Trakia safe to eat without cooking?

Yes. Trakia is a fully cured, ready-to-eat product. The dry-curing process — salt, natural spices, dextrose, potassium nitrate, and extended air-drying — renders it safe for direct consumption with no cooking required. Slice and serve cold, straight from the refrigerator.

Why does Trakia have a flattened shape?

The flattened oval shape is a defining characteristic of Trakia and is achieved deliberately: during the drying and curing phase, the meat is repeatedly pressed at intervals. This pressing encourages even moisture loss, compacts the muscle fibers for a cleaner slice, and produces the distinctive thin, wide shape that gives Trakia its elegant presentation on a charcuterie board.

What does fenugreek taste like and why is it used in Trakia?

Fenugreek has a warm, slightly bitter, hay-like aroma with a faint sweetness — often described as resembling maple or celery seed. In Balkan charcuterie, it has been used for generations as a key component of the spice coating applied to whole-muscle cured meats. It gives Trakia its distinctive fragrance that sets it apart from Italian or Spanish cured meats, and it mellows beautifully when the meat is sliced thin and allowed to reach room temperature before serving.

Is Trakia made in Bulgaria or the United States?

This Trakia is made in the United States by Tandem — a brand that specializes in producing authentic Bulgarian-style charcuterie in America, using traditional recipes and spice profiles. The production method faithfully follows the Bulgarian original that has been made for more than 30 years. It is not imported but is crafted in the USA for customers who want the genuine Bulgarian taste without import logistics.