made sausages from Istria (n ¼ 28), Slavonia (n ¼ 76) and Northern
Croatia (n ¼ 69). The analysed bacon was produced in Slavonia
(n ¼ 34) and Northern Croatia (n ¼ 28); the same applies to cooked
liver sausages (n ¼ 27) and pat ^ e ( n ¼ 8). The meat products had
been randomly collected over four years (2011e2014) from markets
and fairs, as well as directly from the producing households situated
in three Croatian regions, as follows: the western region (Istria
and Primorje), the northern region (Zagorje and MeCimurje) and
the eastern region (Slavonia and Baranja).