The veal lukanka Delicatessen is made from finely chopped veal meat, which, just like the Nevrokopska Lukanka and the Lukanka Reserve is flavored with traditional spices. Favorite product of all lovers of pure veal. Packed in a luxury box. The product was awarded a Gold Medal at Meatmania 2015.
Nevrokopska lukanka Reserve is made from fine pieces of pork and veal and authentic spices used in the Pirin region. A delicacy with its typical lukanka shape and a distinctive and unique taste. Packed in a luxury box.
A raw-dried delicacy of finely sliced pork typical for the Gotse Delchev region, salted and flavored with the most recognizable spices in the region, among which cumin. It is dried, but not pressed,in order to keep the sausage core wet. Sujuk is one of the most preferred Bulgarian appetizers, suitable for consumption along with nice red wine. Packed in a luxury package. The product is awarded with a New Product Plaque and Diploma for 2014 by the
Union of Food Industry in Bulgaria and a Gold Medal at Meatmania 2016. Delicatessen Banski starets is a dried and extruded sausage product ,loved by everyone, made from pork, salt and cumin, prepared according to a traditional recipe. Dried and much awaited to acquire its unique flavor. Packed in a luxury box and a Gold Medal winner from Meatmania 2015.
Veal meat in a jar by Delicatessen and Pork meat in jar by Delicatessen: We canned 540g of pure meat with a pinch of salt and a lot of love by an old recipe from Gotse Delchev, and the result was a wonderful, ready-to-eat and share meat dish that you can eat directly after warming or cooking . The pork version we prepared from 20% pork shank, 30% pork shoulder blade and 50% pork leg, and the veal – from 30% veal shank and 70% veal shoulder.
We add just a little pinch of salt and nothing else. Dried blood sausage by Delicatessen is one of the most popular sausages under this brand. It is made from pork and a lot of leeks, by an authentic recipe from the Pirin region. It is dried and ready for consumption, going perfectly with a glass of red wine. It can be eaten and gently baked on a grill or oven, where the thermal treatment unseals its great and tempting flavour. Ideal for the preparation of kapama or the traditional Bulgarian sour cabbage.
