Liha töötlemine
and manufacturing processes that originate in consistency (Comi et al. 2005; Rantsiou et al.
the habits and customs of the different coun- 2005; Spaziani et al. 2008), while in Northern
tries and regions. Two technologies can be Italy, Protected Designation of Origin (PDO)
clearly distinguished: dry-curing, southern, fermented dry sausages are produced exclu-
or Mediterranean; and wet/pickled curing sively from local pig breeds (Di Cagno et al.
or northern (Talon et al. 2004). A brief 2008).
description of the main fermented sausages
produced in South European countries is
Spain and Portugal
presented.
In Spain, around one-fifth of the total meat
annaabi.ee 
