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Lukanka (Bulgarian: луканка) is a Bulgarian (sometimes spicy) salami unique to Bulgarian cuisine. It is similar to sujuk, but often stronger flavored. Lukanka is semi-dried, has a flattened cylindrical shape, and brownish-red interior in a skin that is normally covered with a white fungus. The mix of small pieces of meat and fat give the ...
Kabanos (/ k ə ˈ b æ n ə s /; Polish: ⓘ, plural: kabanosy), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland.They are smoky in flavor, and can be soft or very dry in texture depending on freshness.
Dry sausages, mortdella, pepperoni Basil Leaves 6.09 (35) Pickled and jellied meats Bay Leaves 5 (136) leaves (approx.) Pickle for pigs feet, lamb tongue Caraway Seed 1.65 (9.5) Semi-dry sausages, meat loaves, luncheon meat Cardamom Seed-whole Ground 2.52 (14.5) Frankfurters, liver sausage, head cheese, semi-dry sausages Cassia N/A N/A
They're a little dry and chewy, kind of like a dry salami, and are often used in stir fries, like this one for lo mein. Gai lan, or Chinese broccoli, is a dark, leafy green, but you can use bok ...
Speaking of dip, feel free to go easy and put out some bread, veggies, and crackers with a simple homemade option, like our cranberry whipped feta dip, our caramelized onion dip, our muhammara, or ...
Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee; sg.: salame) is a salume consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.
2. Salami Chips With Spicy Mustard Dip. This is a dream recipe for low-carb and keto diet followers.Just put sliced deli salami in the air fryer and cook for a few minutes until it’s crispy.
Italian sopressata. Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, [1] and Calabria, and a very different uncured salami made in Tuscany and Liguria.
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