Introduction The process of fermenting and drying is believed to be one of the oldest techniques for preserving meat. This results in a characteristic ?avoured sausage with a lowered pH and a reduced water activity that makes the ?nal sausage stable with long shelf life, even if not being subjected to heat treatment. Fermented sausages are a class of chopped or ground meat products that, as a result of microbial fermentation of a sugar have reached a pH of 5.3 or lower and have undergone a drying/aging process to remove 15-25% moisture. They are classi?ed according to moisture content—dry (e.g., Pepperoni, Salami) or semi-dry (e.g., Summer sausage, Thuringer, Cervelat, Landjaegar). After mixing the ingredients and stuf?ng into casings, sausages are placed in an environment

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