ABSTRACT

Autochthonous fermented meat products occupy an important place in a wide range of foodstuffs available on regional, and possibly, international markets. They are, at the same time, of immense value as regards the preservation of culture heritage and national identity. Congruently to modern trends in the production of foodstuffs of animal origin, implementation of and control of adherence to good manufacturing and hygienic practice make the basis for the improvement of production and subsistence of the autochthonous products on the demanding market.