Smokehouse · Cured Ham
Elenski But
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A single leg can spend around six months curing before it's ready — far longer than most cured hams need.
A whole pork leg is salted, packed in oak casks, rinsed with sauerkraut brine, and air-dried for months until it turns deep red and firm. Thin slices are sold at Veliko Tarnovo's market stalls as a meze with rakia or wine.
Why it's made this way: The ham takes its name from the nearby town of Elena, whose mountain climate is credited with giving the cure its distinctive flavor — a specialty specific enough to have its own annual festival.
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