We examined whether pork with suspected content of Salmonella Typhimurium DT104 (DT104) could be used for production of dry-cured sausages without jeopardizing consumer safety. The results of the risk assessment showed, that if Salmonella is present in raw pork, it is usually in low numbers. Additionally, during processing, an eventual presence of Salmonella will be reduced with at least two log units. The simulations showed that only 1-2 DT104 would be present in dry-cured sausages made by Danish pork, and this extremely seldom. Likewise, up to 4 DT104 would be present in dry-cured sausages made by foreign pork. It is not clear whether these low numbers of DT104 are capable of producing disease at all. However, if higher numbers are present, disease might occur. Therefore, we set up a monitoring and managing program, including a list with demands to processing in order to achieve minimum two-log reduction of any DT104 bacteria. The suggested scheme implies a far better and more systematic monitoring than the current system, ensuring the consumer a higher degree of food safety.