Table 1.
A selection of sausages and dry-meat products from which Debaryomyces hansenii has been isolated.
| Product | Origin | Brief Description | References |
|---|---|---|---|
| “Cacholeira” | Portugal | Traditional Portuguese sausage with delicate flavour obtained from the offal and fat of the pig. | [44] |
| “Chorizo” | Spain | Traditional Spanish cured meat product made from coarsely chopped pork and pork fat seasoned with garlic, “pimentón”, and salt. | [5] |
| “Jamón ibérico” | Spain | High-quality variety of “jamón” produced in Spain and Portugal. | [37,40] |
| “Jamón” | Spain | Meat product from pork typical of Spanish cuisine | [48] |
| “Lacón” | Spain | Cured meat product obtained from the shoulders or front legs of the pig. | [49] |
| “Salame di senise” | Italy | Traditional dry sausage from the Sinni Valley in the Basilicata region. | [38] |
| “Salchichón” | Spain | Traditional Spanish cured meat generally made of pig, although other meats can be used. | [29,50] |
| “Salsicca sarda” | Italy | Traditional fermented dry-cured sausage produced exclusively in Sardinia. | [51] |
| “Soppressata of Vallo di Diano” | Italy | Traditional Southern Italian dry-fermented sausage. | [52] |
| “Sucuck” | Turkey | Semi-dry, spicy Middle Eastern sausage with a high fat content traditionally prepared with ground beef and spices. | [39] |
| Dry-cured Parma ham | Italy | Famous variety of “prosciutto” from the Parma region in Italy. | [53] |
| Fermented sausage | Norway; Denmark; Italy; United Kingdom; Spain | Diverse kind of fermented meat. | [8,13,42,54,55] |
| Greek dry salami | Greece | Traditional Greek dry-cured meat. | [36] |
| Laowo dry-cured ham | China | Traditional Chinese dry-cured ham obtained from the hind leg of the pig. | [46] |
| Llama meat sausage | Argentina | Traditional products consumed in the Andrea region of South America. | [45] |
| Mianning ham | China | Traditional fermented meat product in Meanning, characterized by the use of plump muscle and small legs. | [10] |
| Panxian ham | China | Famous dry-cured ham in China characterized by strong taste, flavour, aroma, and texture. | [47] |
| Pork loin | Spain | Cured meat product prepared by removing fat from pork followed by seasoning for six months. | [56,57,58] |
| Vienna sausage | Austria | Thin, parboiled sausage traditionally made of pork and beef in a casing of sheep’s intestine. | [7] |