Raw, fermented, dry sausages, conventionally made from frozen raw materials. Rohwurst may be prepared from red meat or poultry meat, and may contain pork fat. They may be produced by rapid, moderate or slow fermentation. Addition of starter cultures/micrococci cultures to the sausage emulsion considerably improves reddening of rohwurst. Modern curing methods use starter cultures and additives, such as glucono-į-lactone, to accelerate gel formation; however, these methods tend to cause flavour losses in comparison with traditional curing methods. Natural and synthetic flavourings may be used to enhance the spicy characteristics of the sausages.