Lukanka Mountain (Panagurska) Tandem 0.95 lbs.

The term lukanka was coined in the 19th century to describe meat products containing onions, since lukanka (luk) is a Bulgarian word for onions. Intrestingly, onions are no longer used to prepare this delicacy, but the name remained. In 1958, the recipe and quality standards for lukanka Panagyurska were published in Bulgarian State Standard Nr. 2589-58 and have not changed since. The sausage mixture is made from ground beef (replaceable by fresh buffalo meat) and pork with the addition of salt, black or white pepper, and cumin. The final product is a dry-cured sausage of a superb taste and a pronounced spicy aroma. This authentic flavor made Panagyurska lukanka very popular and easily distinguishable among similar products.