Liha töötlemine
to the fifteenth century, is an important eco- valuable parts of the carcass, so that the
nomic resource with a production of more drying stage is not an obligately important
than 500 tons/year (Ferreira et al. 2006). feature for quality. Although the manufacture
Painho de Portalegre is a smoked dry sausage of fermented sausages began only 160 years
containing paprika and garlic produced using ago, Germany is a major producer of fer-
pork meat from the Alentejano pig breed mented meat products that accounts for 40%
(Roseiro et al. 2008). Most of these products of European production. Most semidry fer-
have been entered successfully into the reg- mented sausages are produced from pork and
ister of Protected Geographic Indication beef meat, the wide range of products depend-
(PGI). ing on the extent of drying and regional tradi-
annaabi.ee 
