Fermented Sausages: Fact Sheets for the Small Scale Food Entrepreneur

3 p. Published by: The Northeast Center for Food Entrepreneurship at the New York State Food Venture Center, Cornell University.Since many sausage-makers and/or regions had unique tyles and seasonings, a vast array of fermented sausages were passed down with various differences, similarities, and names. Sausage terminology is, at best, a confusion of historic, regional, seasonal and political nomenclature. Thus, what is known in some parts of the world as a Keilbasa is known elsewhere as Salami (or even Salame). We will try to ignore most of this confusion as we take a modern look at a class of very popular value-added meat products: fermented sausages. To do this, we will first give a few general, as well as regulatory, defi nitions with examples