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The Siniora brand, a Palestinian brand established in Jerusalem in 1920, is the first in the region, a mortadella with sliced olives, pistachios or peppercorn. [9] Lebanese Al-Taghziah is a famous brand that is sold around the world. [10] The most popular brands in the GCC are Americana Group and Halwani Brothers.
Sobrassada in Catalan, or sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands made with ground pork, paprika, salt and other spices. Sobrassada , along with botifarró , are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a matança ...
Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella. The word salume, 'salted meat', derives from the Latin sal, 'salt'. Examples of salumi include: Prosciutto – dry-cured ham, thinly sliced and served uncooked (prosciutto crudo) Prosciutto di Parma; Prosciutto di San Daniele
Doctor's sausage. Doctor's sausage (Russian: Докторская колбаса, romanized: Doktorskaya kolbasa) is a popular variety of emulsified boiled sausage in Russia and the former Soviet republics, corresponding to GOST standard 23670-79, similar in size to bologna, mortadella or Jagdwurst but much lower in fat.
Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973; White pudding; Winter salami; Zalzett tal-Malti – fresh Maltese pork sausage with sea salt and cracked coriander seeds and black pepper
Italian sopressata. Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, [1] and Calabria, and a very different uncured salami made in Tuscany and Liguria.
Fuet (Catalan pronunciation:, lit. "whip") is a Catalan thin, [1] dry-cured, sausage of pork meat in a pork gut, covered with white, edible mold—similar to salami.The most famous is made in the comarca of Osona and is also known as Vic fuet (fuet de Vic, after the city of Vic, capital of Osona). [2]
In Brazil there is a version of the blood sausage called chouriço or morcela (sometimes the Castillian Spanish version morcilla is used as well), consisting of a fresh sausage made of the blood and fat from pork and usually rice. It is a variation of the Portuguese blood sausage, and it is known for its deep dark color.