Air-cured and fermented sausages have a long history as a preservation method involving curing, fermenting, smoking, drying, and storage. Curing with salt and nitrates prevents bacterial growth like botulism. Fermentation uses salt to encourage beneficial bacteria like lactobacilli that produce lactic acid, lowering the pH and inhibiting other bacteria. Commercial starter cultures began in 1957 and include fast or slow cultures for different styles. Controls on time, temperature, acidity, moisture, and salt levels are used to reduce spoilage and pathogenic bacteria growth while encouraging beneficial bacteria during the process. Traditional styles vary regionally in Europe and Asia.

1. Air-Cured & Fermented Sausages

2. History
• Preservation method that employs curing,
fermenting, smoking/heating, drying, and storage
• Depending on terroir/geography, environment and
culture techniques and combinations vary
• Curing: mostly through the addition of salt and
nitrates; which prevent bacterial growth of
botulism. Curing also denatures protein,
rendering a raw meat product edible once dry

3. History
Fermentation: Aided by salt for controlled
growth of beneficial bacteria (i.e.
Lactobacilli)
Converts proteins into lactic acid, lowering
pH, reducing pathenogenic and spoilage
causing bacteria
Also adds to flavor from increased acidity, or
“tang”

4. History
• Fermentation also increases salt and acid
concentration during drying causing
reduced bacterial growth
• Typical process for fermented sausage
• Meat>Fat>Culture>Salt/Sugar/Spices/Nitr
ate
• Bactoferm: Acidification and Listeria
prevention, slow: <77 F, fast 95-115 F

5. History
• Fermentation
• Commercial starters began to be used in
1957
• Slow fermentation styles are more
european, require more humidity control
• Fast fermentation style is more american
like semi dry summer sausage & pizza
pepperoni

6. Commercial Starters
• Bactoferm T-SPX – “slow-fermented
culture for traditional fermentation profiles
applying fermentation temperatures not
higher than 24 C or 75 F.
• This culture is recommended for use with
slow long cured sausages, with sugar, and
low water content. Combination of 2
beneficial bacteria to enhance acidification
and color retention.

7. Commercial Starters
• Bactoferm F-LC – fast fermenting culture
for commercial fermentation/acidification
and prevention of Listeria. Works well at
higher fermentation/culturing
temperatures. Creates a more “American”
style product. Use dextrose instead of
traditional sugar to feed culture slowly.
• Combination of three beneficial bacteria

8. Commercial Starters
• Bactoferm LHP – fast fermenting culture
causes quick acidification in under 2 days
and is best used for thinner style
sausages. Dextrose is recommended for
slow feeding of starter.

9. Smoking/Heating
• In Northern Europe where humidity was
higher, cold smoking in tall drying facilities
was common
• Sausages like landjager, chorizo,
saucisse, saussicon sec, were cured for 2-
3 days and then cold smoked for several
weeks

10. Southern Europe
• Italy, Southern Spain, Southern France
• In southern europe cold smoking was not
required because of the natural
environment and better air flow
• Italy: Salami, Coppacola, Pepperoni,
Finocciona,
• Spain: Fuet, Salchichon, Merguez,
Chorizo

11. Asia
• China, Thailand, Phillipines
• China: Jinhua ham from the eastern part
of china is a cured, fermented, air-dried,
and cold fermented ham.
• Lap Cheong is dry cured sausage that
varies from region to region but usually
includes pork, fat, spices, pork or poultry
liver. Air cured for 3-5 days, no smoke

12. Asia
• Thailand – Naem Moo & Isaan/Sai Krok
• Naem Moo: pork, pork skins, sticky rice,
garlic, salt, sugar & chilis. Wrapped in
banana leaves, fermented for 3-5 days @
30 degrees C ( 85 degrees F)
• Isaan/N.E. Thai: garlic, soy, fish sauce,
chili paste, shrimp paste, lemongrass,
bergamot leaves

13. Asia
• Phillipines:
• Longganisa: Pork, pork fat, cured &
seasoned, 2-3 days fermentation,
sometimes dried

14. Controls
• Various controls reduce or slow bacterial
growth to prevent spoilage, pathenogenic,
and to slowly grow beneficial bacteria
• Bacteria that causes spoilage typically
leaves a slimy appearance, or off odors or
colors
• Pathenogenic bacteria grows from the
outside toward the interior of a sausage
and can cause illness or death

15. Controls
• Beneficial bacteria develops flavor and
reduces other bacterial growth through
increase in acid and lowering of pH where
pathenogenic bacteria do not grow well

16. Controls
• Time: reduce duration spent on processing at unsafe
temperature, control curing, fermentation, and drying
time
• Temperature: cold processing, and reduced exposure to
higher temperatures
• Acidity: through fermentation, or addition of acids, sugars
to change pH of product
• Moisture: maintain good level of humidity during
fermentation, adjust size of ground meat to aid in faster
evaporation, control humidity during drying process,
• Salt: controls osmosis, dehydration, denaturation

17. French Air-Cured Sausage

18. French Air-Cured Sausage

19. French Air Cured Sausage

20. French Air-Cured Sausage

21. French Air Cured Sausage

22. French Air Cured Sausage

23. French Air Cured Sausage