dates back thousands of years and were originally developed as a method of preserving meat before refrigeration existed. Early civilisations across Europe, Asia, and the Middle East used salt, drying, smoking, and natural fermentation to extend shelf-life while enhancing flavour and texture. Over time, traditional techniques evolved into region-specific specialities such as salami, chorizo, pepperoni, and dry-cured hams. Today, modern fermented meat production combines traditional craftsmanship with advanced starter culture technology to ensure consistent quality, food safety, colour stability, and authentic sensory characteristics.