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Meat from Bulgaria
Gornooryahovski sudzhuk is a raw, dried beef sausage from the Bulgarian town of Gorna Oryahovitsa, shaped into a flattened horseshoe. It ripens for about 48 hours at 22–25 °C, then dries for 10–20 days at 15–18 °C under a white coat of Penicillium and Aspergillus moulds, and is pressed flat once or twice.
| Fresh beef | From cattle over 12 months; prepared to about 10 % connective tissue and up to 30 % fat[eu-sudzhuk-2014] |
| Black pepper, cumin and savoury | A traditional mixture whose amounts are not given[eu-sudzhuk-2014] |
| Salt and saltpetre | Salt at most 4.5 % and nitrite at most 50 mg/kg in the finished sausage[eu-sudzhuk-2014] |
| Natural gut | Rinsed of salt and soaked until elastic[eu-sudzhuk-2014] |
| Starter | spontaneous (moulds come from the drying rooms and the wooden boards) |
Total time across the recorded steps: 12 days – 22 days
What changes: Frozen beef is ground through grids to about 4 mm pieces
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gornooryahovski sudzhuk is a raw, dried beef sausage from the Bulgarian town of Gorna Oryahovitsa, shaped into a flattened horseshoe. It ripens for about 48 hours at 22–25 °C, then dries for 10–20 days at 15–18 °C under a white coat of Penicillium and Aspergillus moulds, and is pressed flat once or twice. Made in 5 steps over 12 days – 22 days. The longest step, dry and press, takes 10–20 days (European Commission 2014) and runs at 15–18 °C (European Commission 2014). Salt is up to 4.5 % (European Commission 2014). White powdery surface mould, a local mix of Penicillium and Aspergillus species and Denitrifying micro-organisms that turn the saltpetre into nitrite and nitric oxide during warm maturing do most of the fermenting.
| Main step | 10–20 daysSet[eu-sudzhuk-2014][eu-sudzhuk-2010] | Dry and press |
|---|---|---|
| Temperature | 15–18 °CSet[eu-sudzhuk-2014][eu-sudzhuk-2010] | Dry and press |
| Salt | up to 4.5 %Set[eu-sudzhuk-2014] | Finished sudzhuk |
| Acidity | pH 5.1–6Set[eu-sudzhuk-2014] | Finished sudzhuk |
Unlike Turkish sucuk, Gornooryahovski sudzhuk is pressed flat during drying and must carry a white Penicillium and Aspergillus coat that grows from the rooms. Its warm maturing lasts only about 48 hours before 10–20 days of drying.
The specification limits the finished sausage to water activity 0.88 or lower, pH 5.1–6, salt at most 4.5 % and nitrite at most 50 mg/kg. The makers judge when to end the warm stage so that harmful substances do not form. This is raw beef, held warm for about 48 hours and never cooked. In a US study of fermented dry sausage, E. coli O157:H7 added to the batter survived fermentation, drying and two months of chilled storage, with or without a starter culture, so the authors stress starting with clean beef. CDC tells people who are pregnant, 65 or older or have a weakened immune system to avoid unheated fermented or dry sausages, or to heat them until steaming hot.
Hazards the sources name: In a commercial US fermented dry sausage batter (not this sausage), E. coli O157:H7 added at about 4.8 × 10^4 CFU/g survived fermentation, drying and two months at 4 °C, falling about 2 log; not tested in this sausage.
Every number is labelled with how it is known. How this atlas is made
In 1538 Suleiman I granted the Rustem Pasha Foundation taxes from sudzhuk making in Rahoviche (now Gorna Oryahovitsa). A local maker's sudzhuk won a medal at a fair in Italy in 1861. The name was entered in the EU register as a PGI by Implementing Regulation (EU) No 1370/2011 of 21 December 2011, and Implementing Regulation (EU) No 839/2014 of 31 July 2014 approved non-minor amendments to the specification.
