Elenski But

Elenski but is a traditional dry-cured meat product hailing from the Bulgarian town of Elena and nearby villages. This specialty is made with fresh pork leg that is cut, salted, and then cured over a bed of salt and bacon in a wooden cask that is typically made of oak.

Once the curing process is finished, the pork leg is first rinsed with boiling water and sauerkraut juice, and it is then air-dried for at least 6 months. The finished meat product is usually consumed raw or lightly baked, and it makes for a perfect meze when served with a glass of Bulgarian red wine or beer on the side.

Elenski but is still traditionally prepared in numerous households in Elena, although the practice is less common these days. This cured pork specialty is available in almost every restaurant in Elena. In the past, when no refrigerators existed, people used to bury elenski but in bran, wheat, or corn flour to keep it from spoiling.