Traditional ‘air-dried’ fermented sausages from Central Germany

Traditional varieties of fermented pork sausages from Central Germany are different from related meat products in various aspects. First, they are prepared from “warm” pork immediately after slaughter. The meat is then minced, mixed with spices and minimal amounts of sugars, salt and nitrate, and the stuffed sausages ripen for a minimum of 6–8 weeks at temperatures below 15 °C. Second, surface mould growth during ripening is regularly removed or suppressed. The manufacturing methods require a minimum of investments and labour and reflect the socio-economic situation in the manufacturing area. The sausages have a good record of safety, and a preliminary risk assessment indicates that pathogens are kept under sufficient control by the extended ripening at low temperatures. Small-scale (artisanal) manufacture of these products is only possible with a flexible interpretation of the hygienic principles set up in current legislation.

► Traditional dry sausages can be made from warm, pre-rigor pork with low input. ► These sausages are generally neither smoked nor ripened by moulds. ► A prolonged ageing time at low temperature is essential for safety. ► A flexible interpretation of hygienic principles in current EU legislation is important.