"bregenwurst" - 1 õppematerjal

Liha töötlemine

In the Greece northwestern region, sausages are strongly smoked, soft, sliceable, or spreadable with Dry fermented sausages (salami aeros) are a mild acid flavor, typical products being typical Greek products, with a production of Bregenwurst, a semidry spreadable pork more than 10,000 tons/year (Samelis et al. sausage originally from Lower Saxony, and 1998). Most of them are produced using pork Frankfurter Rindswurt, a smoked sausage and beef meat, and they are smoked before made of pure pork. Westphalian salami, they are ripened (Papamanoli et al. 2003;