Raw-fermented sausages have moderate acidity with pH-values in the range of 5.0 to 5.5. Some manufacturers still rely on their typical meat plant flora to initiate the fermentation process. The use of starter cultures has the big advantage that the initial biological process can be controlled/directed and growth of spoilage bacteria is reduced. Raw-fermented sausages may be produced with or without smoking. Un-smoked products are called “air-dried”. The ripening and drying periods are determined by the sausage formulation and casing diameter. Ripening periods can amount up to 90 days, but most raw-fermented sausages are finished within 3-4 weeks. Typical examples for dry sausages with more or less prolonged ripening periods are the various types of salamis (Hungarian, Italian, Central European, Spanish chorizo) (Fig. 152).