Elena (near Veliko Tarnovo)

Elena-style leg of pork

Ingredients:

Leg of pork, salt

 

Method:

Salt the fresh leg of pork and leave it this way for 40-50 days to absorb the salt. Take it out in February and leave to hang in an airy place to dry up for at least 10 months and up to 1 year. Noble mold should develop on its surface. The leg of pork can be stored for even longer than 2 years. To serve, cut into very thin stripes.



Elena-style dry pork fillet sausage



Pate (pork stuffed in pig maw)



Kopiska (sour cabbage with fatty pork)

Ingredients:

sour cabbage, fresh fatty pork, fermented cabbage juice, black pepper, paprika, bay leaf

 

Method:

Boil the meat with the sour cabbage and some fermented cabbage juice. Season with black pepper, paprika and bay leaf. Finally, bake in the oven for a short while.



Karvavitsa (blood-sausage)

Ingredients:

pork lung, fatty bloody pork, rice, salt

 

Method:

Stuff the large pork intestines with a mixture of chopped pork lung, fatty bloody meat from the pig’s neck, and rice. Tie up the stuffed intestines into pieces and boil until ready. Serve Karvavitsa blood-sausage cool.

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