Talk:Charcuterie

message: I do not agree with the merging of Salumi in Charcuterie. I'm italian and I can tell you for sure that Salume is not Charcuterie. I mean, Salume is not: the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Salume is simply aged meat. It can be cooked or raw, but always aged at least 3 weeks (strolghino), more usually +one year. I just asked Tanner-Christopher to restore both Salumi and Charcuterie. -- Basilicofresco (msg) 11:48, 13 February 2009 (UTC)
thread_title:  Salumi 

message: There are several places where the article mentions specific temperatures for the creation of certain charcuteries, but it lists them only as “degrees” without specifying Fahrenheit or Celsius. I would correct this mistake, except since I don’t have any knowledge of charcuterie, I wouldn’t know which one to pick. — TheHerbalGerbil(TALK|STALK), 11:33, 13 September 2011 (UTC)
thread_title:  Unspecified unit of measurement! 

message: Saltpetre is a nitrate. This makes nonsense of the statement  that nitrates were not used on the curing of meats until after 1900  — Preceding unsigned comment added by 86.15.88.20 (talk) 23:11, 10 August 2012 (UTC)
thread_title:  Saltpetre is a nitrate.  

message: I'm really shocked Spanish Charcuterie is barely mentioned, the sole mention pointing out the salt content towards the end as a trivial detail. The article seems completely biased and centered in french and italian charcuterie like they were the only places that have this. This is probably the point of view someone from the United States I guess, where Spanish cuisine is often mistaken with mexican cuisine, and that's far from the truth.  Charcuterie , as far as I know (sorry I can't provide a contrasting source for this at the moment, but here's the general idea of what I'm talking about (link in spanish) http://www.sabor-artesano.com/embutidos-historia.htm) dates from the roman/greek era, and all the mediterranean area cuisine revolves to some extent around charcutery, specially in Spain where the sheer number of shops and market stands devoted to the thing gives an idea how important this is.
I'm not so good at english , specially composing texts in an interesting way nor I have enough knowledge of charcutery or I would do it myself, so I'd appreciate someone more versed on the subject would.Dsnipper (talk) 08:32, 8 November 2014 (UTC)
thread_title:  Charcuterie in Spain 

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*Added archive https://web.archive.org/web/20080624013339/http://www.salumi-italiani.it:80/inglese/default.asp to http://www.salumi-italiani.it/inglese/default.asp
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thread_title:  External links modified 

message: What Americans call "ground" meat is known in more British speaking countries as "minced" meat. Which is in fact far more accurate. The meat goes through a mincer, not a grinder. 2001:8003:E41C:1C01:E142:FF16:2D99:ABE2 (talk) 08:33, 27 October 2022 (UTC)
thread_title:  "ground" meat - wrong word