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The researches presented in this paper aim to study the production technology of traditional ecologic meat products sausage type and their physic-chemical and sensorial characterization. The studied meat products sausage type were the traditional ?Virsli? produced in the Romanian village Pui by local producers. The first part of the researches involved the production technology, using organic raw materials and ingredients. Also the production technology followed a traditional recipe used only in this region / vill...