Raw, fermented sausages, such as Italian salami, Spanish chorizo, German salami, French saucisson sec, and so many more, all come out of the ancient technology of salting, curing, fermenting and drying to create a shelf-stable meat product.
Nowadays, the cornerstone is no longer a matter of praying to higher powers or hoping for magical mercy from the endogenous “spoilage” bacteria. Today, the beneficial and attractive cultures are purified and produced under hygienic conditions to provide the desired acidification, flavor and color—every time!