Raw smoked sausage

Raw smoked sausage is often called dry sausage, which is associated with the consistency of this product. It has always been considered a tasty and expensive meat product, belonged to the category of scarce goods. Today, raw smoked sausage is presented in a wide range, but it still remains in the status of a delicacy.

This sausage is characterized by a sharp smell and a pleasant brackish taste. It is perfect for making all kinds of salads and snacks, soloons, sandwiches and sandwiches, pizzas. Raw smoked sausage is characterized by long shelf life and high nutritional value.

When buying raw smoked sausage, always carefully look at its slice - it should look appetizing. If outwardly it is loose and grayish, with an influx of minced meat or fat, it is better not to choose such a sausage. The best option would be an attractive slice with even pieces of speck. If possible, press your finger on it - this is a professional way to assess the quality of raw smoked sausage. In addition, the product must be dense, otherwise the sausage has not been completely dried.

Composition of raw smoked sausage

The composition of raw smoked sausage is regulated by GOST 16131-86, according to which the following ingredients may be present in this product: beef, pork speck, nitrite salt, sugar, white and red peppers, garlic and other spices.

In addition to beef, other types of meat - pork or horse meat - are often used as part of raw smoked sausage. Often, cognac is added additionally, which gives the finished meat product a subtle aroma and sophistication.

Raw materials for raw smoked sausage are never heat treated - the manufacturing process involves a long period of fermentation and subsequent dehydration. The minced meat is maintained for about 10 days, and then the raw smoked sausage is left to ripen for at least another 40 days.

Raw smoked sausage contains at least 13 percent protein with fat content of 28-57%. The calorie content of raw smoked sausage varies between 340-570 kcal per hundred grams of finished meat product.

Damage to raw smoked sausage

This delicious meat product has its own contraindications for consumption. So, the harm of raw smoked sausage is especially obvious for people with inflammation of the mucous membrane of the duodenum and stomach. In addition, it is strongly recommended to refrain from eating this delicacy in the presence of diseases such as pancreatitis, cholecystitis and nephritis. The fact is that this spicy sausage contains a lot of spices, therefore it has an irritating effect on the digestive and urinary systems.