FIGURE 1.

Image of the labeling of the different sausages. (a) “Castrated” sausage made from castrated pork, with 30% pork back fat, and 70% lean ham, made with a traditional recipe. (b) “Non‐castrated” sausage made from entire pork, with 30% pork back fat and 70% lean ham. (c) “Non‐castrated F6%” sausages made from non‐castrated pork, with 20% pork back fat, 6% (w/w) inulin, and 0.5% (w/w) β‐glucan. (d) “Non‐castrated F3%” sausages made from non‐castrated pork, with 20% pork back fat, 3% (w/w) inulin, 1% (w/w) β‐glucan, and 0.5% (w/w) grape skin.