Pork, sausage, salami

It has been assumed that the food processing industry is located in Denmark. Ingredients obtained from a home cooking recipe (Shaw 2020). A dry mass and water balance is established to ensure the final product has the required dry matter content after curing, leading to an estimated 40% mass loss (water), which is considered reasonable. Energy consumption taken from the Agribalyse process for dry pork sausages (ADEME 2020b). No waste assumed. Retail is modelled assuming the following storage: Ambient. See more details as well as literature references in the methodoly report on: www.denstoreklimadatabase.dk.