By Euro Weekly News Media • Published: 17 Jan 2014 • 17:16
Smoking sausages
THE European Union has updated the list of wood and materials that can be used for smoking food.
These include oak, walnut, maple, ash, birch and cherry-wood, with beech being the basis for this type of food flavouring.
Thought to have originated in prehistoric times to preserve food, smoking today is a technique used to flavour mainly fish and meat.
Other ingredients that can be smoked are cheeses, sauces, bread, cereals, pasta, snacks, desserts and even beverages.
The list drawn by the European Union shows how to smoke food, shedding light on this interesting but often unknown process.
It has a validity of 10 years, after which the European Union will have to reappraise and update it to guarantee it complies with the highest safety standards.
Share this story
Subscribe to our Euro Weekly News alerts to get the latest stories into your inbox!
By signing up, you will create a Euro Weekly News account if you don't already have one. Review our Privacy Policy for more information about our privacy practices.
Share your story with us by emailing newsdesk@euroweeklynews.com, by calling +34 951 38 61 61 or by messaging our Facebook page www.facebook.com/EuroWeeklyNews
By signing up, you will create a Euro Weekly News account if you don’t already have one. Review our Privacy Policy for more information about our privacy practices.
Download our media pack in either English or Spanish.