Current development trends of raw-smoked sausages in the context of gastronomic tourism

Abstract

The peculiarities of preparation technologies of local foodstuffs are determined, the authentic products of gastronomic tourism, history and traditions of their consumption are taken into account. Unique dry-cured products made according to old recipes, in particular "macyk" are authentic products that combine the latest achivements in the field of healthy nutrition and innovative development of gastronomic tourism.