Microbiological and chemical-physical aspects of the niche products "soppressata" and dry sausage produced in the area of Pollino

The demand of typical products, obtained with traditional technologies in r estricted geographical areas "niche products", is growing. The EU with the intent to supper?: such a kind of productions, has issued some Regulations (2081/92, 2082/92). Typical dry "salame" and "soppressata" produced in Luca nia with no additives or starter cultures, have been tested by a chemical-p hysical and microbiological point of view. The results obtained have shown that the optimization of hygienical measures in the process of production i s necessary to improve the quality of products. The standardization of the production technologies is a requirement necessary to commercialize these p roducts in a larger way.