Division 3.1 Whether the product

☒ results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff

☐ is produced from raw materials or ingredients that are those traditionally used.

‘Pastarma govezhda’ results from the traditional method used in the production processes of salting, maturing and drying during which complex microbiological, physico-chemical and biochemical processes occur in the meat ingredient. During drying certain parameters are maintained: air temperature and humidity creating favourable conditions for the development of the country-specific micrococci (M. varians) and lactobacilli (L. plantarum, L. casei). These processes help achieve a good structure and pleasant aroma and taste in the finished product.