Bulgaria’s traditional raw dry sausage, made mostly from pork with a smaller share of beef. Seasoned minced meat is stuffed into casings and then dried until the moisture content drops below 33 percent by weight — low enough that water activity alone keeps the product shelf-stable without cooking or refrigeration. Drying concentrates the pork flavour into something dense and chewy, eaten sliced as a snack or appetiser. Because the meat is never heat-treated, safety rests entirely on formulation and process: enough salt and curing agents, the right fermentation and drying temperatures, and verified moisture loss to stop pathogens such as Salmonella and Staphylococcus aureus from growing.