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Meat from Bulgaria
Beef (or buffalo) and pork are ground with salt, nitrate, sugar, black pepper and cumin, stuffed into 50 mm casing and dried for 20–30 days. Pressed two or three times in wooden presses, it takes a flat, elliptic shape and grows a white noble mould.
| Fresh beef (or buffalo), up to 10 % fat60 kg | [tsg2014] |
| Lean pork, up to 5 % fat20 kg | [tsg2014] |
| Pork belly, up to 50 % fat20 kg | [tsg2014] |
| Cooking salt2.3 kg | [tsg2014] |
| Black or white pepper300 g | [tsg2014] |
| Cumin300 g | [tsg2014] |
| Sugar300 g | [tsg2014] |
| Potassium nitrate (or 85 g sodium nitrate)100 g | [tsg2014] |
| Ascorbic acid (E300)50 g | [tsg2014] |
| Starter cultures (allowed) | [tsg2014] |
| Starter | defined culture (optional; the specification allows starter cultures) |
Total time across the recorded steps: 2.5 days – 4 days
What changes: Beef and pork are ground with salt, nitrate, pepper and cumin
Output: seasoned sausage mix.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Beef (or buffalo) and pork are ground with salt, nitrate, sugar, black pepper and cumin, stuffed into 50 mm casing and dried for 20–30 days. Pressed two or three times in wooden presses, it takes a flat, elliptic shape and grows a white noble mould. Made in 6 steps over 2.5 days – 4 days. The longest step, dry and drain, takes 2–3 days (Application for registration of a TSG 'Лукaнк…) and runs at 8–24 °C (Application for registration of a TSG 'Лукaнк…). Salt is 2.3 % (Application for registration of a TSG 'Лукaнк…). Lactobacillus plantarum, L. brevis and L. sakei does most of the fermenting.
| Main step | 2–3 daysSet[tsg2014] | Dry and drain |
|---|---|---|
| Temperature | 8–24 °CSet[tsg2014] | Dry and drain |
| Salt | 2.3 %Set[tsg2014] | Grind meat with seasoning and curing salts |
Lukanka Panagyurska mixes beef (or buffalo) with pork, is seasoned with cumin and pepper, and is pressed flat two or three times, giving an elliptic slice and a white mould bloom.
The specification ends drying at 35 % water or less and sets a minimum pH of 5.4. Its recipe fixes potassium nitrate at 100 g or sodium nitrate at 85 g per 100 kg of filling, about 1,000 or 850 mg/kg. Since 9 October 2025, Commission Regulation (EU) 2023/2108 allows at most 90 mg/kg of nitrate to be added to non-heat-treated meat products (110 mg/kg for dry sausages made without nitrite), expressed as nitrate ion. The sodium nitrate dose here is about 620 mg/kg as nitrate ion (850 mg/kg times the regulation's 0.73 conversion factor), so do not copy it at home. The US CDC warns that swallowing nitrates or nitrites can cause a potentially fatal blood condition. The sausage is dried, not cooked, and the CDC says curing, drying or smoking alone does not consistently kill Trichinella worms in pork.
Hazards the sources name: Listeria monocytogenes (target of the bacteriocins some lukanka isolates make).
Every number is labelled with how it is known. How this atlas is made
The recipe and quality standards were set in Bulgarian State Standard 2589-58 in 1958 and in Technical Standard 37-83 in 1983. The EU registered it as a TSG in July 2014.
