KARLOVO Lukanka MALINCHO 0.74 lbs

Karlovska Lukanka in the compact 0.75 lb everyday format — Bulgaria’s most classically balanced dry-cured salami, from the Valley of Roses. Pork and beef, seasoned with black pepper, cumin, and garlic, pressed flat and slow-cured for 40—50 days. Made in the USA by Tandem. The approachable, familiar heart of any Bulgarian meze board.

About Karlovo Lukanka

Karlovska Lukanka originates from Karlovo — a historic town in the fertile Stryama river valley at the southern foot of the Balkan Mountains, a region so rich in cultural heritage that it is known across Bulgaria simply as the Valley of Roses. Made by Tandem in the USA in the authentic Bulgarian tradition, this lukanka follows a recipe of premium pork and beef seasoned with the classic trio of black pepper, cumin, and garlic — a clean, balanced profile that has made Karlovska the most widely recognized and beloved style of Bulgarian lukanka for generations.

The “Karlovska lukanka” name is protected by the Patent Office of the Republic of Bulgaria as a registered geographical indication with a patented manufacturing process — the only Bulgarian lukanka to hold both a protected name and a legally codified production method. The salami is pressed flat with wooden boards during a 40—50 day slow maturation, significantly longer than commercial dry-cured products common in the US market. The result is a deeply savory, subtly complex sausage with the characteristic white bloom of genuine slow fermentation on its skin.

How to Enjoy It

Remove from the refrigerator 10—15 minutes before serving — the fat softens and the pepper, cumin, and garlic aromas fully open at room temperature. Slice as thin as possible and arrange on a board alongside Bulgarian white cheese (sirene), kashkaval, olives, and roasted peppers. Karlovska’s balanced, accessible flavor makes it the natural centerpiece for mixed charcuterie spreads and an ideal first introduction to Bulgarian salami for guests unfamiliar with lukanka. Equally good on dark rye with butter or tucked into a sandwich with sharp aged cheese.

What Makes It Special

Three things distinguish Karlovska from all other lukankas at Malincho. First, the spice blend: garlic alongside the pepper and cumin gives it a warmer, rounder, more complete flavor profile than the two-spice Panagyurska recipe. Second, the cure time: 40—50 days of slow maturation produces a depth that shorter cures cannot replicate — lactic acid bacteria transform the texture and develop a subtle tangy complexity. Third, the heritage: the Karlovo name and process are legally protected by the Bulgarian Patent Office, making it the standard-bearer of authentic Bulgarian lukanka style. At 0.75 lbs, TM36m delivers all of this in a compact, easy-to-finish everyday size.

Quick Facts

✓  Brand: Tandem
✓  Bulgarian name: Karlovska lukanka (луканка Карловска)
✓  Type: Semi-dried flat dry-cured salami (lukanka) — Karlovo Valley style
✓  Meat: Pork + beef
✓  Spices: Black pepper, cumin, garlic
✓  Protection: Patented name & manufacturing process — Bulgarian Patent Office GI
✓  Drying time: 40—50 days, pressed flat with wooden boards
✓  Form: Pressed flat cylindrical, white bloom on skin, brownish-red grainy interior
✓  Ingredients: Pork, beef, salt, natural spices, dextrose, sugar, potassium nitrate, sodium ascorbate, starter culture
✓  Ready to eat: Yes — slice thin and serve cold
✓  Storage: Keep refrigerated
✓  Net Weight: 0.75 lbs (~336g)
✓  Items per Case: 20
✓  Country of Manufacture: United States (authentic Bulgarian Karlovo tradition)
✓  SKU: TM36m

Bulgarian Serving Tip

Karlovska Lukanka has been the anchor of the Bulgarian meze table for generations — the one sausage everyone reaches for first, the one that needs no introduction. Fan the thin slices at the center of your board and build outward: a wedge of creamy Bulgarian Cow Sirene (SKU: C01bul) for contrast, a few slices of Bulgarian Kashkaval (SKU: CKY 900cow or CKY05sheep) for sharpness, pickled peppers for brightness, and olives for brine. The garlic in Karlovska means it pairs especially well with mild, fresh cheeses and tangy accompaniments that let it breathe. Pour a small glass of Rakia to start — this is how a Bulgarian meze truly begins.

Pairs perfectly with: Bulgarian Cow Sirene (SKU: C01bul), Bulgarian Kashkaval (SKU: CKY 900cow), Karlovo Lukanka 1 lb (SKU: TM36), Smyadovska Lukanka (SKU: TM361), Mountain Lukanka (SKU: TM362m), Beef Sujuk (SKU: TM33).

Frequently Asked Questions

What is the difference between TM36m and TM36?

TM36m (0.74 lbs) and TM36 (0.97 lbs) are the same Karlovska Lukanka by Tandem, made from the identical recipe. The only difference is size: TM36m is the compact everyday format — lower price point, smaller portion, and easier to finish fresh. TM36 is the larger single format suited to bigger boards and households. TM36m is also available in cases of 20 units for wholesale buyers.

How does Karlovo Lukanka differ from Mountain Lukanka (Panagyurska)?

Both are flat, pressed, slow-fermented dry-cured lukankas made by Tandem from pork and beef. The key differences are the spice blend and the cure time. Karlovska adds garlic to the pepper and cumin, producing a warmer, rounder, more complete flavor. Panagyurska (TM362 / TM362m) uses only black pepper and cumin — the bolder, more assertive profile with a shorter 20—30 day cure. Karlovska is considered the classic everyday Bulgarian lukanka; Panagyurska is the mountain-bold variant for those who want maximum spice intensity.

Is this product made in Bulgaria?

No — Karlovo Lukanka TM36m is made in the USA by Tandem, following the authentic Bulgarian Karlovska recipe whose name and manufacturing process are protected by the Bulgarian Patent Office. The recipe, spice ratios, 40—50 day drying time, and flat-pressing technique are all faithful to the Bulgarian original, ensuring the product is genuinely Karlovska in character regardless of where it is produced.

What is the white coating on the outside of the sausage?

The white bloom is a natural noble mould that forms on the casing during the 40—50 day slow-fermentation and drying period. It is completely safe, traditional, and a sign of genuine slow-cured charcuterie — the same surface found on fine aged European salami. It does not affect the interior or flavor. Simply wipe it away before slicing if preferred, or peel the casing before serving.

How should I store and serve this lukanka?

Keep refrigerated at all times. Allow 10—15 minutes at room temperature before slicing so the fat softens and the garlic, cumin, and pepper aromas fully develop. Use a sharp knife and slice as thin as possible for the best flavor experience. After opening, wrap the cut end in parchment paper and refrigerate; consume within 10—14 days.

Can I order this in bulk for a food service account?

Yes. TM36m is available in cases of 20 units, making it an efficient option for Eastern European delis, specialty grocers, and restaurant charcuterie programs. The compact 0.74 lb size is ideal for individual board portions and single-serving presentations. Contact Malincho at 1-866-203-3525 or [email protected] for wholesale pricing and case order details.