food safety – Is very slow smoking of meat allowed commercially in the US?

۲۶ مرداد ۱۳۹۷ تغذیه

Many Portuguese sausages, especially in the Trás-os-montes region, are prepared by smoking for weeks or even months. Examples include chouriço, salpicão, paio, etc. I don’t seem to be able to find Portuguese sausages in this heavily smoked style in the United States.

Do USDA regulations allow the production and sale this type of sausage?

دانلود آهنگ مسعود صادقلو ما به هم میایم