Dry fermented sausage ('salami aeros') is an important product of the Greek meat industry with an annual production of about 10 000 tons. Its manufacture varies depending on the skill and experience of the meat manufacturer rather than a process solely based on scientific and technological means of production. This type of traditional sausage, which undergoes an adventitious fermentation, is of superior quality compared to those inoculated with starters and made in industrial scale. The quality of this type of traditional salami is often more expensive due to its high quality.