Fermented sausage is described as a class of chopped or ground meat products that, as a result of microbial fermentation of sugar, have reached a pH of 5.3 (although 4.6-5.0 is more typical) and have undergone a drying/aging process to remove 15-35% of the moisture.

-see also:
"Fermented" is in the HS Code "2206"
  Other Fermented Beverages (For Example, Cider, Perry, Mead).
Ref: 120888/2006-10-07

Other Database Pages Exist for this Phrase:
Cider (Cider refers to unfermented apple juice in the US ...)

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