A variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage. It is partially dried as it is smoked, which fully cooks the product, allowing it to be sold and used as a ready-to-eat sausage. Dry or semi-dry sausages are a concentrated form of meat that can be made from beef, pork, poultry, or a combination of meats that are ground, seasoned with spices, mixed with curing ingredients, packed into a casing, and then moved through a controlled and continuous air-drying process. Types of semi-dry sausage are: summer sausage or Cervelat, Mortadella, and Lebanon bologna. The types of dry sausage available are: chorizo, Frizzes, pepperoni, Lola, Lolita, Lyons, and salami.