Pastramajlija is a very popular traditional Macedonian specialty, which is mostly produced and tasted
all over the country, especially in the northeastern part of R.N. Macedonia. The aim of this study
was to investigate the main sensory characteristics (assessed by four profiles: appearance, texture
in the fingers or in the mouth, smell and taste) of Pastramajlija produced in 5 different informal
regions of R.N. Macedonia. During 3 days, seven (7) experienced evaluators analyzed the sensory
parameters of a total of 30 pastramajlija, 6 of each type (Veleška, Svetinikolska, Stipska, Radoviška
and Kratovska). There are five types of pastramajlija that are specifically defined by their sensory
characteristics, including the taste/smell of salty pork and dough, the taste of salty sheep cheese
and salty dry mutton on one side, the color of the spices (dried red pepper and black pepper), the
full flavor of the dough (pork fat) and its crumbliness and the flavors of the combination of different
types of pork meat with dry mutton, part cheese, eggs on the other side
