Banski Starets Dry Pork Salami Recipe
Traditional Bulgarian dry cured pressed pork salami with rich salty flavor you can taste only in Bansko.
Ingredients
- 2 lb pork
- pig liver
- 500 g pork slim
- pork tripe (for the stuffing)
- salt
- black peppe
- cumin
Instructions
- Cut the meat into very thin strips, then season with spices.
- Using your hands, mix the mixture well and fill in a clean, washed intestines.
- Once the pork intestines is stuffed, tied it with string and placed between two boards.
- Place weight on top for about a month.
- 30 days later remove the weight and hang the meat in a dry place.
- Keep it hang for at least 6 months, then you can enjoy it.