Everything about Elenski But totally explained
Elenski but (or (more precisely but less commonly), sometimes translated as
Elena round or
Elena leg) is a
dry-cured ham from the town of
Elena in northern
Bulgaria and a popular delicacy throughout the country. The
meat has a specific taste and can be preserved in the course of several years, owing much to the special process of making and the climatic conditions of the part of
Stara Planina where Elena is located.
Preparation
The legs and quarters of the pig, traditionally singed and scraped, are taken from the body. Later the redundant parts are removed, so that the remaining meat is protected by hide or the skin that surrounds the
muscle tissue. After the legs are shaped, they're well salted and put at the bottom of a
postav, a special type of barrel designed for the occasion. The delicacy traditionally remains in
salt for 40 days, then is taken out and left to get dry.
Preservation technologies
There are various preservation technologies used to prepare elenski but that typically vary considerably from family to family, as opposed to regionally. In the past, the rounds were put in well trampled upon
maize meal or processed with lime milk. The meat could also be stored in specially sewn bags of
cheesecloth or wooden containers with thick nets instead of walls (
muharnik), but is as a rule put somewhere airy, where the clear mountain air could aid the drying and conservation, and also in order to prevent
houseflies to lay eggs on the rounds.
In many of the small towns around Elena, the rounds were in the past left in conservation in the rooms where the daily housefire was lit, so that a certain amount of
smoking could be achieved in order to add some nippy flavour.
Further Information
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