Semidry and Dry Fermented Sausages 391a weight loss of about 35%. Cervelat , made
of beef and pork, is the typical Switzerland
sausage.The Netherlands
Dutch semidry sausages are manufactured
from pork and/or beef, and, in some products,
cooked pork rind. The most popular Dutch
products are fi nely chopped salami, Cervelat ,
Snijworst (with high fat content and rind
added), Farmersmetworst (which is coarsely
chopped), and chorizo (which is less spicy
than the Spanish product).Eastern European
Hungary
Hungarian salami is one of the world ’ s two
trade names for salami, Milano salami being
the other. These fermented sausages combine
smoke and mold application. The traditional
technology is based on the Italian pre - drying
technique developed during the nineteenth
century, but sausages are smoked and pH
does not drop below 5.5, so the fi nal fl avor
of the product does not contain acidic notes
(Incze 1986 ). Many PDO dry fermented sau-
sages are produced, among them Szegedi
t é liszal á mi (winter salami), which is made of
mangalitsa pork breed, with horse large
intestine traditionally used as a casing. It
acquires a grey mold cover and has a fi rm
texture and excellent keeping quality after a
30% weight loss reached in 3 to 4 months.
Hot Kolb á sz is also a very popular smoked,
dry fermented sausage seasoned with hot
paprika and not mold covered (Schwing and
Neidhardt 2007 ).Bulgaria
Due to naturally good climatic conditions,
Bulgaria has a long tradition of fermented
sausage making. Loukanka is one of the out-
standing Bulgarian products, with a particu-from 24 ° C to 12 – 14 ° C until a water loss of
25% is obtained. In the central region of
Turingia, a wide variety of fermented sau-
sages has been produced for hundreds of
years, among them Br ä twurst , which is made
using fi nely minced pork, beef, or veal to
which caraway, marjoram, and garlic are
added. Teewurst , which originated during the
nineteenth century in the Pomerania region,
is a high - quality, spreadable sausage from
pork meat with a high fat content (30% – 40%)
that is smoked and ripened. Feldkieker
sausage, based on freshly slaughtered pork
meat with the addition of syrup or honey and
red wine, is ripened for 8 to 12 months and
either air dried or smoked. In Southern
Germany, mildly smoked and acid, well -
dried sausages are produced. Landj ä ger ,
typical of the Black Forest region, is a dry
fermented sausage made of roughly equal
amounts of pork and beef meat, spiced with
pepper and cumin, and usually produced as
links 15 to 20 cm in length and pressed before
drying (14 – 16 ° C; weight loss of 35%) to give
a rectangular cross section. Weisswurst
(white sausage) is a typical Bavarian sausage
made of fi nely minced veal meat. Most of
these traditional German fermented meat
products have acquired PGI status. Although
they have several regional differences
(meat type and seasonings), other popular
sausage varieties within Germany include
Schlackwurst , Metwurst , and Cervelatwurst.
Metwurst are strongly fl avored sausages
made from minced pork, cured and smoked,
soft in the south and fi rmer in the north
( Holsteiner sausage) due to longer smoking.
Cervelatwurst , which has its origin in the
Italian Milan - type sausage, is made of beef
and pork meat, and has a fi ne particle size.
Austria and Switzerland
In these countries, fermented sausages are
very similar to German salamis. However, a
typical Austrian product is the square - shaped
Kantwurst that is cured for 7 weeks, reaching