Dry pork sausages and dehydrated foods are a kind of specific tradition overseas, which resulted out of necessity. Long ago, when there were no refrigerators yet, drying was one of the best ways to extend the food shelf life, along with salting. People found out that exposure to the sun allows food to be preserved without losing its flavor. It was especially useful for the meats and cold cuts. Polish kabanos, Sremska kobasica, or dry hunter's sausage are the effects of this drying tradition. Over the centuries, this technique has developed significantly, which is why dry and smoked pork link sausage, hot and dry pork link, and Romanian dry pork taste so delicious. These types of meat preservation have countless advantages. First of all, the evaporation of water means that bacteria that spoils food has nowhere to grow. Moreover, a properly carried out drying process allows the intense flavor of the meat to be saved for a long time.
Dried foods are, first of all, natural foods, also for meats. We have already mentioned good taste preservation. However, what is very important for this process is also the fact that it causes virtually no loss of nutrients. Other food transforming processes, such as cooking or baking, cause the waste of vitamins, proteins, and fiber. In the case of drying, these losses are very slight. That is why it is such a renowned technique in the production of cold cuts. But not only of them. This is a much more useful transformation. We can apply it to vegetables, fruits, herbs, and mushrooms. Besides, in European kitchens, these products are often considered delicacies. Moreover, the efficiency of this process means that no additional preservatives are needed. Thus, the food prepared in this way is primarily natural and healthy. Thanks to it, we can also buy instant products, such as pasta, flour, cocoa, coffee, and even milk.