Characteristics of traditional guaranteed meat specialties in Slovakia

Miroslav Kročko; Viera Ducková; Marek Bobko

doi:10.18485/meattech.2023.64.2.2

Miroslav Kročko aInstitute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra
Viera Ducková aInstitute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra
Marek Bobko Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra

DOI: https://doi.org/10.18485/meattech.2023.64.2.2

Keywords: salami, sausages, traditional guaranteed specialties

Abstract

An agricultural product intended for human consumption or foodstuff with a traditional composition, or produced according to a traditional production method, can become a traditional speciality guaranteed (TSG). This possibility encourages the diversification of agricultural production and has positive consequences in several areas. The introduction of a TSG boosts farmers’ revenues and maintains the population in less favored or remote areas by promoting the rural economy. It also increases the market value of the products of economic operators, by guaranteeing that they are distinguishable from other similar products or foodstuffs. In addition, thanks to the introduction of this designation, consumers will able be to make more informed choices on the basis of clear information on the specific characteristics of the products they buy. Major TSG products containing meat sold in Slovakia include: špekačky, lovecký salami, Spiš sausages, and Liptov salami. These products are contained among TSGs of the Slovak and also Czech Republic. The reason is that all these products have a production tradition in both the Czech Republic and Slovakia. However, Spiš sausages and Liptov salami have a primary geographic relation to the Slovak Republic.