Gornooryahovski Sudzhuk

Gornooryahovski Sudzhuk is a Bulgarian dry-cured sausage registered as a Protected Geographical Indication (PGI) in the European Union since 2011. It is produced in the town of Gorna Oryahovitsa and the surrounding Veliko Tarnovo region of northern Bulgaria, where Thracian meat-curing traditions meet the hot summers and cold, dry winters of the Sub-Balkan valleys. The sausage is made from horse meat or a horse-and-beef blend, stuffed into natural casing, pressed flat, and dried for at least 60 days before slicing.

The recipe is closely guarded: the meat is hand-cut, mixed with sea salt and cumin (the only spices permitted under the PGI), pressed between wooden boards to extract moisture, and hung in well-ventilated drying rooms where the winter frost and summer heat concentrate the flavor. The finished sudzhuk is dark brown on the outside, deep ruby-red inside, with a firm but tender texture and a distinctive aroma of cumin, smoke, and cured meat.

Eat it sliced thin as a meze with rakia, Shopska salad, and white cheese, or with a slice of bread and a glass of red Mavrud or Gamza. Buy it at the central market in Veliko Tarnovo, at the Samovodska Charshia bazaar in Tryavna, and at specialty shops in Plovdiv, Sofia, and Stara Zagora. Outside Bulgaria, look for the PGI version in Bulgarian grocery stores in London, Berlin, and New York, and at Bulgarian food festivals in Toronto and Chicago.