Liha töötlemine
Fermented sausages in this region are similar Sønderjysk spegepølse, produced in South
to German-type sausages, fermented to a Jutland, is made from pork and beef meat,
mild acidity and having a typical rounded and starter cultures are generally used.
flavor profile. Slovakian sausages are lightly
smoked, while traditional Czech fermented Sweden
sausages are heavily smoked and produced
with relatively fatty meat batters. A special- Swedish Medwurst is made from pork meat
ity is Lovecky salami, which has a character- and contains boiled potatoes, in addition to
istic rectangular shape due to its particular spices and seasonings. High fermentation
pressing. temperatures (30–35°C) and smoke are
applied. The sausages are often heat-treated
after fermentation.
Poland
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