What is "dry sausage"? Dry sausage distinguishes itself from "fresh" or "domestic sausage" in several ways. One of the most important is that no cereal is used in the manufacture of first class dry sausage and more labor and time is spent in its manufacture.
As the name indicates, it is more or less dry, although fresh summer sausage is also sold out of smoke, that is, it is not allowed to dry but is sold in a soft condition. Summer sausage will keep for months under proper care.
Gothaer Cervelat—Is made from the choicest selected pork. It is chopped extra fine and seasoned without garlic. It is stuffed in wide export hog bungs cut about 20 inches in length, smoked and air dried. Gothaer sausage is usually wrapped in tinfoil and yellow paper.
Sopressata—Very similar to Arles sausage—stuffed in crinkly hog casings, unsmoked and air dried. Preferred by Italians.
Mortadella—Is made up of a blending of pork, beef, cubes of fat and spices. It is chopped very fine so as to have a smooth texture, nicely seasoned, stuffed in beef bladders, twined and baked.
Sicilian Salami—Is made from selected materials properly seasoned (no garlic) with whole black peppers mixed through-out. It is packed in beef middles, twined, air-dried, and unsmoked.
Chorizo—Is primarily a Spanish sausage, but is also consider-ably in demand by the French, Italians, Cubans and Portuguese. It is made of pork, seasoned with imported sweet Spanish pepper, and stuffed in links about four inches long.
Hispanosa—Is the same as Chorizos, with beef substituted for pork in the formula.
Bobbio—This is a high grade salami, made of pork trimmings with some beef added. Seasoned and put up similar to Genoa salami, and is very popular with Italians.
Frisses Salami—Frisses salami is made the same as Italian salami but stuffed in pork middles which are curly shaped casings. It is air dried but not smoked.
Landjaeger—Is made from beef and a small quantity of pork. It is highly seasoned and stuffed in hog casings. It is linked in pairs about 6 inches in length and pressed flat on all sides to give the sausage a square appearance. It is heavily smoked and dried and is popular with the German people and the Swiss trade.