ABSTRACT
Full details of the production of fermented sausages are dealt elsewhere in this book (Chapter 1 and 3) and other reference books (Toldrá 2010). An outline account is provided below to assist the understanding of RMFS production in the context of official controls. This simplified type of description is particularly important, for example in cases when official controllers need to explain to the courts (lay persons) the whole process in terms they are more likely to understand.
