Liha töötlemine
5, so the final flavor
these traditional German fermented meat of the product does not contain acidic notes
products have acquired PGI status. Although (Incze 1986). Many PDO dry fermented sau-
they have several regional differences sages are produced, among them Szegedi
(meat type and seasonings), other popular téliszalámi (winter salami), which is made of
sausage varieties within Germany include mangalitsa pork breed, with horse large
Schlackwurst, Metwurst, and Cervelatwurst. intestine traditionally used as a casing. It
Metwurst are strongly flavored sausages acquires a grey mold cover and has a firm
made from minced pork, cured and smoked, texture and excellent keeping quality after a
soft in the south and firmer in the north 30% weight loss reached in 3 to 4 months.
(Holsteiner sausage) due to longer smoking. Hot Kolbász is also a very popular smoked,
annaabi.ee 
