Dry cured meat
products constitute a wide group of products from
hams to sausages which have been consumed for a long time (Toldrá
and Flores, 2014). Among them, dry fermented sausages arewidely consumed
worldwide due to its characteristic flavour (Flores and Olivares,
2015). Moreover, the actual healthy trends for meat products with reduced
fat and salt contents (European Commission, 2009)may produce
a significant effect on high quality products such as traditional dry
sausages. The reformulation following healthy trends may represent
an added value to the production and consumption of traditional dry
sausages. However, flavour, the most important characteristic for
consumers, can be affected (Ruusunen and Puolanne, 2005).