Liha töötlemine
2000). In Northeast
Mediterranean
Italy, traditional dry fermented sausages
The Mediterranean region has a wide variety made of fresh pork display unique organolep-
of fermented meat products due to the varia- tic sensory profiles characterized by accented
tion in the use of raw materials, formulations, acidity, slight sourness, and elastic semihard
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-
annaabi.ee 
