Search

Artisan food production, with its unique flavors, is a source of knowledge about sustainable use of natural resources. This is because it reflects the skills of local communities in utilizing these resources (e.g., wild and cultivated plants and autochthonous breeds) under specific environmental conditions for a long period of time. Therefore, the use of local ingredients and the reduction in food miles make traditional food a safer, healthier and more ecofriendly choice for consumers. In the present research, we examined the herbal ingredients in Bulgarian dry-cured meats and discuss their contribution to the flavor and durability of the products. A combination of field data, collected through semi-structured interviews in local communities, and an analysis of the available literature was used to reveal the typicity of 24 artisanal/homemade meat products available mostly in their place of origin. We compared the obtained data to 16 industrial products branded as "traditional", with 6 of them registered under the European Union quality schemes. The recorded ingredients of plant origin (dry and fresh) belonged to 16 taxa. Most diverse spice mixtures were used in products made of pork meat and in products originating from the southern, and hence warmer, regions of the country. The herbs and spices were combined freely except for Alliums, which were not mixed, and only one species was used per product. Most of the spices used in the artisanal dry meats were sourced from home gardens (some specifically cultivated for that purpose). Those collected from the wild, e.g., Origanum vulgare subp. hirtum (Link) Ietsw., were gathered sustainably in small quantities. The number of spices used in industrial dry meat products was limited to two–three, and was provided by cultivated sources, without exploiting natural populations. Manufacturing of all artisanal products was seasonal to avoid the cold winter weather, a measure which was necessary for the natural air-drying of the meat. The long-lasting effects of the abolishment of artisanal production under Communism, the adaptation of traditional products for industry, and the current challenges and perspectives surrounding artisanal production of meat products were discussed. [ABSTRACT FROM AUTHOR]