Microbiological and Biochemical Characteristics of Spanish Fermented Sausages

Meat products manufactured in Spain reached 1,300,000 Mt in 2012 (MERCASA, 2013). The main manufactured products are cooked sausages (393,000 Mt), followed by dry-cured hams and forelegs (251,000 Mt), dry-fermented sausages (188,000 Mt), fresh and marinated products (182,500 Mt), cooked hams and forelegs (174,000 Mt), and preprepared dishes (82,000 Mt).