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The aim of this study was to determine the chemical and microbiological quality of an artisanal dried smoked meat product, manufactured in a domestic household. At the end of production, the average moisture content was 37.83%, salt 5.07%, while water activity was 0.89. Yeast counts were approximately 1.0 x 10 7 cfu/g while mould counts were 1.2 x 10 6 cfu/g. Two commonly present Penicillium species were identified: P. aurantiogriseum and P. commune. Our results suggest that the artisandoi:10.1016/j.profoo.2015.09.061 fatcat:z7rfc72qdzgw3eejgzvv3wskjm