Natural microflora of sheep meat during processing of kastradina, a Croatian dry-cured meat product

Sheep rearing in Croatia is a traditional branch of livestock farming and farmers
quite often have no means of disposing of the ewes and rems worn-out with age and
infirmity. Dry-cured mutton produced in Dalmatia region is well-known under the local term
kastradina. Kastradina is being produced from mutton, which, in most of the cases, is
either the meat of old ewes or wethers. Traditional dry…