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<!-- seo -->{{#seo: | <!-- seo --> | ||
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|title=Горнооряховски суджук (Gornooryahovski Sudzhuk) sausage | |title=Горнооряховски суджук (Gornooryahovski Sudzhuk) sausage | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#sausages #sausage #beef #cumin #savory #blackpepper #vacuumpacks #fat #pgi | ||
|description= | |hashtagrev=12032020 | ||
|description=Gornooryahovski Sudzhuk''' is a compacted, non-perishable, raw, dried sausage manufactured from natural gut filled with machine-minced beef | |||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
[[Image:Горнооряховски суджук.png|300px|thumb|right|Горнооряховски_суджук (Gornooryahovski Sudzhuk)]] | [[Image:Горнооряховски суджук.png|300px|thumb|right|Горнооряховски_суджук (Gornooryahovski Sudzhuk)]] | ||
Горнооряховски суджук (Gornooryahovski Sudzhuk) is a Bulgarian | Горнооряховски суджук (Gornooryahovski Sudzhuk) is a Bulgarian [[Template:ZGU/ЗГУ ingredients|ZGU/ЗГУ]] ([[PGI]]) sausage. | ||
'''Gornooryahovski Sudzhuk''' is a compacted, non-perishable, raw, dried [[sausage]] manufactured from natural gut filled with machine-minced [[beef]]. It is intended for direct consumption. | '''Gornooryahovski Sudzhuk''' is a compacted, non-perishable, raw, dried [[sausage]] manufactured from natural gut filled with machine-minced [[beef]]. It is intended for direct consumption. | ||
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''Primary processing of the main raw material'': the [[meat]] used to produce Gornooryahovski Sudzhuk | ''Primary processing of the main raw material'': the [[meat]] used to produce Gornooryahovski Sudzhuk | ||
[[sausages]] must not be above | [[sausages]] must not be above - 5 °C. The [[meat]] is cut into pieces weighing 100-150 g each. It is then | ||
machine-minced through a kidney-shaped grating, while at the same time the sinews are removed so as | machine-minced through a kidney-shaped grating, while at the same time the sinews are removed so as | ||
not to exceed 10 % connective tissue. | not to exceed 10 % connective tissue. | ||
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''Maturing'': takes place in drying rooms, where the [[sausages]] are hung from bars arranged on racks at 22- | ''Maturing'': takes place in drying rooms, where the [[sausages]] are hung from bars arranged on racks at 22- | ||
25 | 25 °C and 100 to 85 % air humidity for approximately 48 hours and with uninterrupted ventilation, | ||
until the [[meat]] filling firms up and turns red. | until the [[meat]] filling firms up and turns red. | ||
''Drying'': drying takes place in drying rooms, where the [[sausages]] are hung from wooden bars arranged | ''Drying'': drying takes place in drying rooms, where the [[sausages]] are hung from wooden bars arranged | ||
on racks at 15-18 | on racks at 15-18 °C and 85 to 70 % air humidity for 10 to 20 days with uninterrupted ventilation. | ||
The [[sausages]] are compacted once or twice with metal presses arranged on wooden boards. During the | The [[sausages]] are compacted once or twice with metal presses arranged on wooden boards. During the | ||
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''Specificity of the geographical area'': | ''Specificity of the geographical area'': | ||
The geographical location is a lowland hilly area 199 m above sea level. The area has a moderate continental climate with a mean annual air humidity of 71 % and a mean annual temperature of + 11,5 | The geographical location is a lowland hilly area 199 m above sea level. The area has a moderate continental climate with a mean annual air humidity of 71 % and a mean annual temperature of + 11,5 °C. The average wind speed is 2,2 m/s, with prevailing north-easterly and north-westerly winds. These climatic conditions favour a characteristic combination of the mould species ''Penicillium'' and ''Aspergillus'' in specific proportions. This combination of moulds covers the membrane of Gornooryahovski Sudzhuk [[sausages]] as a dry, white, powdery coating. | ||
''Specificity of the product'': | ''Specificity of the product'': | ||
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The practical skills of the master manufacturers are particularly important to ensure the good external appearance of the product, its distinctive horseshoe shape and its firmness. The elasticity of the gut is skilfully determined by the technician according to its degree of turgidity and the increase in its volume. After filling, the [[sausages]] are shaped by hand by twisting the gut and firming up the filling by tightening the string. | The practical skills of the master manufacturers are particularly important to ensure the good external appearance of the product, its distinctive horseshoe shape and its firmness. The elasticity of the gut is skilfully determined by the technician according to its degree of turgidity and the increase in its volume. After filling, the [[sausages]] are shaped by hand by twisting the gut and firming up the filling by tightening the string. | ||
The maturing process is of particular importance in lending the [[sausages]] their distinctive qualities. As the [[sausages]] mature, their filling becomes more tender and juicy and they acquire their distinctive firmness, taste and colour. The added saltpetre is turned consecutively into nitrites, nitrous acid and nitrogen oxide under the influence of denitrifying micro-organisms naturally propagating under the manufacturing conditions characteristic of the region (a temperature of 22 to 25 | The maturing process is of particular importance in lending the [[sausages]] their distinctive qualities. As the [[sausages]] mature, their filling becomes more tender and juicy and they acquire their distinctive firmness, taste and colour. The added saltpetre is turned consecutively into nitrites, nitrous acid and nitrogen oxide under the influence of denitrifying micro-organisms naturally propagating under the manufacturing conditions characteristic of the region (a temperature of 22 to 25 °C) and the accumulated lactic acid from the anaerobic breakdown of the glycogen under the influence of the meat enzymes. The nitrogen oxide reacts with the myoglobin from the muscle tissue and with the haemoglobin from the blood, forming nitrosomyoglobin, and respectively nitrosohaemoglobin, which give the mature [[meat]] its distinctive red colour. Transformation of the colour of the product to red- brown, the swelling and firming of the [[meat]] filling and a specific odour indicate that the anaerobic processes must be discontinued. The skill of the master manufacturers is crucial in assessing when the process must be stopped to prevent the formation of substances which would make the sausages unfit for consumption. In the past, the authentic maturing method was achieved by placing the [[sausages]] in a heap and covering them with rugs, which increased their temperature. Since the technology has been modernised, the same effect, resulting from the physical and chemical changes in the product, is achieved by heating the air and ensuring uninterrupted ventilation in order to reduce the humidity in the room to 85 %. | ||
Under relatively constant drying conditions in the room (a temperature of 15-18 | Under relatively constant drying conditions in the room (a temperature of 15-18 °C and air humidity of approximately 75 %), the regionâs characteristic mould develops, which prevents the fats from going rancid and a grey ring from forming. It contributes to the even drying of the product and enhances the aroma of the seasoning. When the individual sausages are compacted the skill of the master manufacturers becomes of particular importance. They must tighten the press gradually and distribute pressure evenly so as to prevent the gut from splitting while giving the sausages their typical horseshoe shape, elliptical cross-section and uniform thickness. The [[sausages]] catch the mould from the wooden boards during the pressing process. | ||
The spores are spread around the room by means of the gentle air currents and their mycelium evenly coats the entire surface of the sausages. The characteristic climatic conditions in the area of manufacture (dry, cold winds and gentle air currents) during the period from September to May and the specific microflora are preconditions for the establishment of appropriate drying conditions in the manufacture of Gornooryahovski Sudzhuk [[sausages]]. In the past, the [[sausages]] were arranged on long wooden sticks hung underneath the eaves on the northern side of the workshops. Today, the same climatic conditions are achieved throughout the year by using ventilation systems which regulate and maintain constant temperature and air humidity. | The spores are spread around the room by means of the gentle air currents and their mycelium evenly coats the entire surface of the sausages. The characteristic climatic conditions in the area of manufacture (dry, cold winds and gentle air currents) during the period from September to May and the specific microflora are preconditions for the establishment of appropriate drying conditions in the manufacture of Gornooryahovski Sudzhuk [[sausages]]. In the past, the [[sausages]] were arranged on long wooden sticks hung underneath the eaves on the northern side of the workshops. Today, the same climatic conditions are achieved throughout the year by using ventilation systems which regulate and maintain constant temperature and air humidity. | ||
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Numerous crafts connected with the manufacture of [[meat]] products have developed in Gorna Oryahovitsa from time immemorial: [[meat]] production, butchery, sudzhuk [[sausage]] making, meat curing, etc. As early as the 19th century the authorities, recognising the benefits, supported local tradesmen and craftsmen. In this way the town gradually became established as one of the biggest trading centres in the then Turkish empire by means of the construction of town markets. In 1538, Suleiman I the Magnificent issued a decree granting the Rustem Pasha Foundation lands and taxes from the production of sudzhuk sausages in Rahoviche-I Gebr (now known as Gorna Oryahovitsa). In 1861, sudzhuk [[sausages]] produced by the Gorna Oryahovitsa manufacturer and trader Mihail Nikolov were awarded a medal at an international fair in Italy. | Numerous crafts connected with the manufacture of [[meat]] products have developed in Gorna Oryahovitsa from time immemorial: [[meat]] production, butchery, sudzhuk [[sausage]] making, meat curing, etc. As early as the 19th century the authorities, recognising the benefits, supported local tradesmen and craftsmen. In this way the town gradually became established as one of the biggest trading centres in the then Turkish empire by means of the construction of town markets. In 1538, Suleiman I the Magnificent issued a decree granting the Rustem Pasha Foundation lands and taxes from the production of sudzhuk sausages in Rahoviche-I Gebr (now known as Gorna Oryahovitsa). In 1861, sudzhuk [[sausages]] produced by the Gorna Oryahovitsa manufacturer and trader Mihail Nikolov were awarded a medal at an international fair in Italy. | ||
During the Bulgarian National Revival period, the [[sausages]] produced in Gorna Oryahovitsa were called | During the Bulgarian National Revival period, the [[sausages]] produced in Gorna Oryahovitsa were called 'Sara' and 'Smarlama'. After the Liberation, they became known under the name of âGornooryahovski Sudzhukâ and âDried Beef Sausageâ. The Austro-Hungarian ethnographer Felix Phillipp Kanitz, in his âDanube Bulgaria and the Balkansâ (1882), described the traditions of the people of Gorna Oryahovitsa in connection with meat production and sudzhuk [[sausage]] manufacturing trades. The first advertisement for sudzhuk [[sausage]] production was published in the Bulgarian Almanac in 1911 by the Nedev family of Gorna Oryahovitsa. The local market trade in sudzhuk [[sausages]], which was well developed, was one of the reasons for conducting the first international sample trade fair in Gorna Oryahovitsa (taking place from 1922 to 1932). In 1931, the âGorna Oryahovitsa indoor market regulationsâ were issued. These delegated State control over the sale of sudzhuk [[sausages]] to local manufacturers. After the 1940s, due to their amazing and distinctive flavour and high quality, sudzhuk [[sausages]] became established on the Bulgarian market and were promoted under the name âGornooryahovski Sudzhukâ. | ||
The location of sudzhuk workshops is of enormous importance in ensuring appropriate maturing and drying conditions. This is why they underwent a lengthy process of evolution in finding favourable climatic locations within reach of Gorna Oryahovitsa. While in the beginning, during the 19th century, Gornooryahovski Sudzhuk [[sausages]] were manufactured in special workshops near the âSar Marketâ in the south-west part of Gorna Oryahovitsa, during the final decade of the 19th century and the beginning of the 20th, sudzhuk workshops were gradually relocated towards the eastern outskirts of the town. The main reason were the favourable air currents discovered by sudzhuk manufacturers, which turned out to be the most important factor in the drying of Gornooryahovski Sudzhuk [[sausages]] and in the formation of the characteristic [[sausage]] mould which coats them. | The location of sudzhuk workshops is of enormous importance in ensuring appropriate maturing and drying conditions. This is why they underwent a lengthy process of evolution in finding favourable climatic locations within reach of Gorna Oryahovitsa. While in the beginning, during the 19th century, Gornooryahovski Sudzhuk [[sausages]] were manufactured in special workshops near the âSar Marketâ in the south-west part of Gorna Oryahovitsa, during the final decade of the 19th century and the beginning of the 20th, sudzhuk workshops were gradually relocated towards the eastern outskirts of the town. The main reason were the favourable air currents discovered by sudzhuk manufacturers, which turned out to be the most important factor in the drying of Gornooryahovski Sudzhuk [[sausages]] and in the formation of the characteristic [[sausage]] mould which coats them. | ||
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Reference: '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=1879 The European Commission]''' | Reference: '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=1879 The European Commission]''' | ||
{{CategoryLineIngredients}} | |||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Meat]] | [[Category:Meat]] | ||
[[Category:PDO-PGI-TSG ingredients]] | |||
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