Ресурс: Cornell University

The drying by salting of a highly valued food, meat, has occurred for many centuries to prevent spoilage. Under favorable conditions, primarily the inclusion of salt and the subsequent addition of sugar to overcome the harshness of the salt, these comminuted products were often found to have a distinctive and enticing aroma, flavor, and “bite.” Although an in-depth understanding of the process was lacking, many sausage-makers were able to replicate the results from batch to batch. Since many sausage-makers and/or regions had unique styles and seasonings, a vast array of fermented sausages were passed down with various differences, similarities, and names

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