What the abbreviation TSG stands for
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.
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.
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.
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.
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.
