Talk:Salami

message: I'm surprised that there's no mention of German salami in this article: it vies with, and may even beat, Italian and Danish salami as the most popular type in the UK. Typing in "salami" into the Price Check facility on Tesco's website returns ten types of salami: four German, four Italian and two Danish. Yes, it's a single supermarket, but for better or worse it's the biggest retailer in the UK, so it's probably fair to assume that German salami accounts for a large part of the British market. Loganberry (Talk) 00:52, 7 September 2006 (UTC)
replies: text: The article does include an image of one type of German salami (from Westphalia). I agree with you, though, that -- from personal observation of the amounts stocked and the speed with which it it disappears from supermarket shelves -- German salami is probably the most popular variety in the UK, even though Danish salami (which is much pinker than other varieties and, to me, tastes mostly of salt!) is nearly 50% cheaper than German, while Italian varieties cost around 50% more than German.  Amongst others, Hungarian, Spanish, and French salamis are also readily available in the UK. -- Picapica 22:05, 13 October 2006 (UTC)
thread_title:  UK 

message: I've never heard of salami being eaten this way, and the section cites no sources.  Even a google search turned up nothing about this.  I'm going to delete it; author/anyone, please come up with a source. Solenoid 13:52, 25 October 2006 (UTC)
thread_title:  Popularity 

message: CoreyFro is pushing POV here (by remodeling the article at his own whim, to completely efface any reference to a common usage of the term), but besides that, his writing is utterly incomprehensible, and this article no longer has any organization whatsoever. Somebody, please clean it up, or else consider reverting it to ID 56363297 from 1 June 2006, which is at least not a bad article. Then go ahead and describe history, methods, and the differences between traditional salami and modern processed variants. I'm sure that there are other articles that can provide a good model here, such as Cheese. Andrew Rodland 20:28, 7 November 2006 (UTC)
replies: text: On it. Charlycrash 21:05, 29 December 2006 (UTC)
thread_title:  Cleanup! 

message: the entire section "Serving Salami" was copy and pasted from here, the page listed as a reference.. there's a difference between referencing and outright stealing, so I'm gonna go ahead and delete that section.. if anyone wants it back in, they should rewrite it (for future reference, the version from which I'm removing the section is this one) digfarenough (talk) 18:05, 31 March 2007 (UTC)
replies: text: just noticed another paragraph added by the same user that was simply copied directly from that page, I'm removing that one too digfarenough (talk) 18:09, 31 March 2007 (UTC)
thread_title:  copyright 

message: Should this be mentioned? it was a very interesting episode, and mentioning the fact that salami's high nitrate content makes it a potent rocket fuel could make for some nice trivia. Golden Dragoon 18:37, 25 April 2007 (UTC)
replies: text: I think there were two episodes.. didn't they revisit that one? I've no opinion as to whether it is worth adding here or not. It's up to you if you want to wait for another opinion or just boldly add it and see if someone else comes along and disagrees. digfarenough (talk) 20:00, 25 April 2007 (UTC)
thread_title:  Mythbusters salami rocket? 

message: The article reads "Most salami have the mold or the casing removed before being brought to the United States market." This suggests that the reader is located in the United States. 87.127.74.40 13:21, 8 May 2007 (UTC)
replies: text: (I have moved this comment to the end of the page where new comments are traditionally added) I'm not sure I understand your complaint. What do you suggest replacing this with? Should we list other countries where the mold or casing are usually removed before being sold? If you know of other such countries, feel free to add them. Or do you think that fact itself is untrue? To me it does not appear to suggest that the reader is located in the US, though it would if the phrase "the United States" was removed. digfarenough (talk) 20:19, 8 May 2007 (UTC)
thread_title: Remove Localization

message: Does anyone know why IP user 72.89.141.44 keeps adding Timothy Van Patten to the see also section? Is there any reason that person should be listed there? digfarenough (talk) 22:04, 24 June 2007 (UTC)
replies: text: Ah, looking back through that users additions (well, other IPs from the same block, so presumably the same person), it appears that Van Patten played a character called Mark "Salami" Pettrino in an old TV show. How should we include that information since we don't have a page on that character? One line disambiguation link at the top? But what would it link to? digfarenough (talk) 22:12, 24 June 2007 (UTC)
thread_title:  van patten 

message: An unsigned comment above reads: "in Italian salame is singular and salami plural". 
Perfectly true – but this article is written in English, in which language "salami" is a type of sausage, two or more of which are called "salamis" (check any dictionary). There is no word "salame" in English (and salame, where used as a citation of the Italian word, should ...appropriately enough... be italicized). -- Picapica 09:18, 2 July 2007 (UTC)
thread_title:  "salame" 

message: With the use of edible mold (Penicillium) culture in the curing of some types of salami, would people who are allergic to penicillin have a mild negative reaction to salami?AnimeJanai 17:38, 26 July 2007 (UTC)
replies: text: I can't access the paper, but that sounds as though there is a possibility of it from the title: "Contact urticaria syndrome from mold on salami casing." Though, as I can't access it, it's hard to tell. digfarenough (talk) 20:44, 26 July 2007 (UTC)
thread_title: Usage of Penicillium in curing 

message: This article seems to talk a lot about salami in the U.S. Why? The U.S is one of many countries that makes and imports salami.
— Preceding unsigned comment added by Hoo0001 (talk • contribs) 08:26, 2007 September 25 (UTC)
Maybe just a lot of people writing the article happen to be from the U.S? :| --69.232.155.201 (talk) 19:27, 12 August 2008 (UTC)
thread_title: Less U.S

message: Why does the "Salami" page's link to "Saucisson sec" redirect back to the "Salami" page?  —Preceding unsigned comment added by 71.182.186.119 (talk) 16:23, 4 April 2008 (UTC)
thread_title: Pointless redirect

message: There is a line in the body of this article that reads "It should be specially specified that salami has never contained any donkey meat, nor tortual meat."  While later in the article the sentence "Most kinds of salami made from donkey or ox are considered "cotto"" shows up...Since I have seen at least a couple sources mention donkey salami, I'm going to go ahead at remove that first line 70.53.48.167 (talk) 16:34, 13 March 2009 (UTC)
replies: text: Italian here. Salame (or salami) does not define a food but rather the method of conservation. That said, there are salamis made with almost every meat usually found in italian's cousine, wich includes pork (most common), boar, venison, horse, donkey, goat, lamb and, less commonly, white meat (never ate nor seen that personally tho). "Cotto" only means "cooked".--93.35.145.43 (talk) 11:56, 20 July 2009 (UTC)
thread_title:  Donkey Meat? 

message: Salami does not originate from Italy, rather from the island of Salamis now part of Cyprus. I was watching the Food Network and was surprised to hear this piece of trivia and so checked out Wikipedia. I've also Googled and found only one instance backing up the origins being the island of Cyprus. I'm guessing the Food Network is accurate and Wikipedia is not.  —Preceding unsigned comment added by Unatasha (talk • contribs) 10:09, 10 June 2009 (UTC)
thread_title:  Origin of Salami - Cypriot island of Salamis 

message: * http://scholar.google.com/scholar?hl=en&q=allintitle%3A+salami+nitrite&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
--222.64.22.16 (talk) 09:04, 24 February 2010 (UTC)
thread_title:  Nitrite content in this deli.... 

message: I'm sorry but salami and saucisson sec are two different things, although the article makes them sound as if they are completely interchangeable!  —Preceding unsigned comment added by 146.129.250.249 (talk) 00:39, 27 August 2010 (UTC)
thread_title:  salami vs saucisson sec 

message: The entry contained a link under "see also" that led to overviews and demonstrations of the mechanical separation of meat.  While this may be used to produce chicken patties, it is not used to obtain meat that is used in the production of a quality salami.  I removed it in the interest of legit salami.  — Preceding unsigned comment added by Cjdiersen (talk • contribs) 06:49, 9 February 2011 (UTC)
thread_title:  mechanically separated meat 

message: There are errors (or at least contradictions) on this page. Specifically between the introduction and the rest of the page. Most notably - in the introduction it is stated that 
- The word "salami" comes from the greek word "salsam" meaning "horse"
while in the Etymology section it is stated that 
- The word originates from the word Sale (salt) with a termination -ame used in Italian as an indicator of collective nouns
More over, the introduction talks specifically of horse meat as the only option for Salami, while in the "ingredient" section there are many other options.
Finally, the last paragraph of the introduction (starting with "cured sausage, fermented...") seems like it starts from mid-sentence, while the first 4 paragraphs seem to be... well... not trust worthy? (the world health organization is an animal rights group and boycott Salami? Some salami is made from meat / fat surgically taken from living horses? Fishy...)
I have a feeling that either someone edited this page as a joke, or just didn't know what he was talking about.
Cheers
46.116.4.31 (talk) 18:56, 9 January 2012 (UTC)
replies: text: That was vandalism, thanks for mentioning it. The Interior (Talk) 19:01, 9 January 2012 (UTC)
thread_title:  Errors, Jan. 2011 

message: Kulen is manufactured in region of Slavonia (Croatia) and region of Vojvodina (Serbia) which are not located on BALKAN or Balkan peninsula, they are part of Central Europe http://en.wikipedia.org/wiki/Balkans  — Preceding unsigned comment added by 185.18.61.94 (talk) 06:34, 2 April 2013 (UTC)
thread_title:  Kulen 

message: also swordfish, zebra, and sometimes shark in southern parts of Japan
"corrected" to
also swordfish, zebra, and sometimes dog in southern parts of Korea.
Hello?  Zebra in either of these countries?  I will assume this is a joke and remove it. Kostaki mou (talk) 03:35, 3 October 2013 (UTC)
thread_title:  Questionable ingredients 

message: Throughout Australia you can buy "Cooked German Salami" which has a consistency something like polony (balony) but more spiced.
I see neither "Cooked" or "German" rate a mention!
Oaec (talk) 11:06, 30 December 2014 (UTC)
thread_title:  Cooked Salami 

message: Back in 2016,  merged a sandbox into the section "Properties". It makes some generalizations about salami such as "Salami is homogeneous in appearance and highly ductile"; several following lines make similar assertions, but they all draw on the same source: Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia. Perhaps salami made from Namibian wildlife has these characteristics, but does salami in general? I noticed this when an IP editor removed the "homogeneous and ductile" assertion. Most salami I've seen is heterogeneous... --jpgordon𝄢𝄆 𝄐𝄇  23:22, 7 September 2019 (UTC)
thread_title:  "Ductile" etc