Elenski but prepared in the characteristic climatic conditions of the Elen Balkans according to an authentic recipe from first-class pork and table salt. Cool summers, long and snowy winters. The specific air currents passing through the Elen Valley, combined with the craftsmanship of local butchers, determine the preparation of this unique delicacy from time immemorial.
The pigs are slaughtered in the winter, and the legs are carefully cut and placed in the so-called "stave". Later they are salted abundantly, and this is one of the most important moments in the preparation of the famous delicacy. The time for which the leg matures in the salt depends entirely on its size and lasts from 40 to 60 days. Once matured, the leg is removed from the stave, washed and hung in a cool, dark and ventilated place, where it continues to dry slowly for at least 1 year (up to 18 months). The "noble mold" and hard surface formed during this time protect the meat from pests and insects.
In addition to being consumed as a dry delicacy, the Elenski but can also be combined with various hot dishes. The people of Elen traditionally use the shank of the but to prepare a wonderful casserole or kavarma, and the meat is often added to bean stew when creating one of the most popular dishes in the region - Elenski but with beans!
The elenski but is a very special and specific delicacy with an intense taste and rich aromas. Salty and with a deep umami aftertaste, with spicy notes of wood and nuts. It is difficult to describe such a feeling, so for an optimal experience we advise you to cut the delicacy into paper-thin pieces and consume it in combination with quality red wine and a platter of seasonal fruits, a variety of cheeses and fresh bread.
