Liha töötlemine
sumed after cooking (Lorenzo et al. 2000). In tion of 10,0000 tons in 2002 (Lebert et al.
Portugal, traditional fermented sausages are 2007). There is a wide variety of saucisson
mostly made of pork meat from autochtho- sec produced in small-scale processing units
nous pig breeds. Since the eighteenth century, without starter cultures (Chevallier et al.
in the northern part of the country, traditional 2006). Due to their great economic signifi-
Salpicão de Vinhais and Chouriça de Vinhais cance, safety improvement with preservation
are produced and consumed without further of typical qualities of these traditional sau-
cooking. Both smoked products are made sages were recently carried out, and autoch-
from raw pork meat to which wine and spices thonous starter cultures have been developed
are added; in the production of Chouriça, (Lebert et al. 2007; Talon et al. 2008).
annaabi.ee 
