What the abbreviation TSG stands for

Aug 23, 2021 | Useful

Recipes for quality products have been kept for decades and handed down from generation to generation. Four such favourite meat appetizers are already protected, as they have been officially registered by the European Commission in the European Register of Food and they bear the designation FTSC – Food with a Traditionally Specific Character

These are Panagyurska flat lucan sausage, Elena fillet, Trapezitsa roulette, and Trakia Kaiser-seasoned neck, which Dimitar Madjarov company produces according to the original traditional recipes.

Elena fillet

This Bulgarian raw-cured delicacy is acknowledged by the European Community as food with a traditionally specific character because of its unique recipe, which keeps the authentic tradition of production and maturation for about 40 days.

The name originates absolutely logically from the town of Elena, and the taste of the product is specific, pleasant and moderately salty.

It is prepared according to the traditional technology from fresh Bulgarian pork fillet, salt, natural spices (crumbled savory and ground black pepper), sugar, by adding ascorbic acid as an antioxidant, and potassium nitrate as a preservative.

The smell, as well as the taste of Elena fillet, are due to the complex of carefully selected and processed raw materials, specific curing and pressing conditions, and a good choice of spices.

Panagyurska flat lucan sausage

Every year, before the Christmas holidays, the houses of Panagyurishte town were decorated with sticks with hanging lucan horseshoe-shaped sausages. Presently, everyone can try the unique taste of this raw-cured delicacy.

The unique recipe keeps the authentic tradition of production and maturation for a minimum of 20 days.

Trapezitsa roulette

The name of this unique Bulgarian product originates etymologically from the historical hill of Trapezitsa in the old Bulgarian capital – Veliko Tarnovo.

Trapezitsa roulette is a pressed raw-cured meat product which takes about 60 days to mature.

It is made according to traditional technology from fresh Bulgarian meat – pork neck, salt, natural spices (garlic and ground black pepper), sugar, by adding ascorbic acid as an antioxidant and potassium nitrate, as a preservative. Its specificity is due to the inherent features of the product – tenderness and juiciness of the meat, exceptional taste and smell.

Trakia Kaiser-seasoned neck

This delicacy is made from fresh deboned pork neck meat and has an elongated cylindrical, flattened shape.

It is pressed several times while curing. It has a specific, pleasant, moderately salty taste, with an expressed aroma of the spices added – red pepper, Fenugreek, garlic, and white wine.

Salting and maturing days shall be a minimum of 14, and curing days shall be until the set parameters are reached.

After it is almost ready, the delicacy is rolled in a mixture of paprika, Fenugreek, garlic, and white wine. A red crust is formed which dries out within a few days.