Petrohan sausage is a traditional Bulgarian dry-cured sausage that was very popular during the socialist period in Bulgaria. Many people from my generation remember it well from childhood.
The Saffron Milk Cap (Lactarius deliciosus) is a prized edible mushroom typically harvested in autumn, with November being one of the best months to collect generous quantities.
If you want to make traditional Bulgarian cured meat such as pastirma or File Elena, one of the easiest and most reliable methods is controlled salting.
This is the first time I’ve tried making something like this – lard preserved in a jar. I came across the recipe in one of the Facebook groups and decided to give it a try with a small test jar using homemade pork lard.
Puska is a traditional meat delicacy that was once typical of Central Southern Bulgaria, in the region between Parvomay and Haskovo. It consists of chopped pork stuffed into a pig’s bladder — the “puska.”
“Perla” is a traditional Bulgarian marinated fish dish most commonly prepared with sprats or small sardines, but the same method works just as well with other fish such as horse mackerel, herring, anchovies, garfish,
Until now, I had been buying vacuum-packed gelatinized pork rinds from the store, but they always tasted like rubber to me.
Babek-style Lard Sausage is a type of sausage whose main ingredient is lard, seasoned with various spices. Just like with other seasoned cured fats, you can adjust the spices to your own taste here as well.
Beer sticks are a wonderful appetizer not only for beer but also for wine. I prepare them from pork, most often using only shoulder or leg with a little bacon added.
Chorizo is a very tasty spicy sausage made from pork originating from the Iberian Peninsula – Spain and Portugal.