Fermented sausages, Fat, Fatty acids, Declared composition An attempt to confirm the declared type of meat from which fermented sausages were manu- factured was made. The fat content of the sausages was determined by reference method, and the fatty acid composition of fat was analyzed by gas chromatography. The obtained data were used for statistical processing and confirmation of the declared animal origin of the meat. Also, the data obtained by the above methods were used to verify the compliance of the declared composition. Fermented sausages were obtained from retail, manufacturers and importers in the period 2021-2025, and the research included 189 samples, made with pork meat (n= 151), beef (n=15) and mixed pork and beef (n=23). The fat amount in the sau- sages varied from 23.70 to 54.10% in pork sausages, 34.80 to 46.00% in beef sausages and 34.80 to 49.30% in mixed pork & beef sausages. Fatty acid content ranges were similar to the reported results for the same products. Principal component analysis provided significant information about origin of raw materials used to make fermented sausages. Meat technology - Special Issue 66/3 2025 volume: 66 number: 3 startpage: 454 endpage: 460 https://unilib.phaidrabg.rs/o:8647 doi:10.18485/meattech.2025.66.3.78 Institute of Meat Hygiene and Technology eng Vranić, Danijela Petronijević, Radivoj B. Silađi, Čaba Đinović-Stojanović, Jasna Gerić, Tamara Lilić, Slobodan Mitić, Dragana Fat and fatty acid content as indicators of declared origin and composition of fermented sausage application/pdf 516567 bytes 2025-12-01 info:eu-repo/semantics/article http://creativecommons.org/licenses/by/4.0/legalcode