Strandzhanski Dyado

As the name suggests, strandzhanski dyado is a meat delicacy that hails from the mountainous Strandzha region in Bulgaria. This raw and dried salami is typically made by combining ground pork and pork tripe with a blend of seasonings such as savory (chubritsa), paprika, salt, black pepper, and dried hot peppers.

The meat mixture is then usually stuffed inside a pig stomach and tied or sewn tightly before being pressed and left to dry for about 10 days. The surface of the meat is traditionally covered with ashes to accelerate the drying process. After this period, the meat is left to dry and mature in a well-aerated place for about 40 to 60 days, during which it develops its distinctive flavor.

The term dyado is a local reference to pig tripe, and besides this pork offal, other pork parts can also be used in the preparation of strandzhanski dyado such as the appendix, locally known as the baba, the intestines, or the urinary bladder.