Salchichón
Duration sausage is through hoops with lactic acid bacteria, air drying or smoking ( also combined) preserved dry sausage such as Ahle sausage, Landjäger, salami, Saveloy and Plockwurst. Summer sausage can be kept without refrigeration, they are all suitable for Rohverzerr.
In Austria, a strong flavored Brühwurstsorte, which is also hot smoked and air-dried, also called a hard sausage.