Liha töötlemine
Italian Milan-type sausage, is made of beef paprika and not mold covered (Schwing and
and pork meat, and has a fine particle size. Neidhardt 2007).
Austria and Switzerland Bulgaria
In these countries, fermented sausages are Due to naturally good climatic conditions,
very similar to German salamis. However, a Bulgaria has a long tradition of fermented
typical Austrian product is the square-shaped sausage making. Loukanka is one of the out-
Kantwurst that is cured for 7 weeks, reaching standing Bulgarian products, with a particu-
392 Chapter 22
lar flat shape, very dry texture, extremely color (cochineal) and finely minced meat.
mild flavor, and a typical final pH not below Produced from pork, it is smoked and has a
5.3. It is a finely grained pork sausage with a final pH of 4.7 to 4.9. It can be produced by
annaabi.ee 
