Talk:Salami

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Comments, 2007/2008
We should probably at least add the fact that in English "salame" became "salami" because in english doesn't exist the sound that corresponds to the "e" letter in Italian. Moreover, there is a mistake in the article: "Cotto" and "soppressata" are not types of salame, but types of "salumi". "Salame" is just one Salume(Cold Cut)... --158.143.169.229 22:55, 10 October 2007 (UTC) in Italian salame is singular and salami plural — Preceding unsigned comment added by 80.180.107.182 (talk) 17:01, 2004 September 14 (UTC)


 * Shouldn't so be more appropriate to call the article "Salame"? Or is it so distorted in English, that "Salami" represents a regular singular form? --Arny 04:01, 26 February 2006 (UTC)


 * I went out on a limb and ****ING FIXED the "salamis" in the post. That's almost like saying "porks" but at least "porks" is a funny verb.  I then added fun stuff about curing, mold, casings, bacteria, "Italian Salami" and the contents of a decent product.  I included salame and edited the entry for case agreement.  Still not happy, but I'll fix it more later. —The preceding comment was added by Coreyfro (talk • contribs).


 * I think that the regular English singular form is Salami. More to the point, so does the Collins-Sansoni Italian-English dictionary. (For some reason we import a lot of Italian words in their plural form, while treating them as singular.) —Ian Spackman 23:30, 9 November 2006 (UTC)

I'm not sure what the reference to "famous nutritionists" is for, but salami--like most preserved meats and sausages--is absolutely terrible for you. It is extremely high in fat, including lots of saturated fat, high in cholesterol, high in sodium, and on top of that it contains preservatives such as nitrites, which are not exactly healthy and can be carcinogenic. I'm not saying that we need to change this exuberant article to be anti-salami, but this reference to "famous nutritionists" seems like a smokescreen when in fact sausage is an unhealthy food that should be consumed sparingly if at all under any diet. NTK 12:32, 4 May 2005 (UTC)


 * That's your opinion. Say, I've always wondered what exactly "hard salami" means. Someone should put that in. —The preceding unsigned comment was added by 24.245.29.229 (talk • contribs).


 * Nitrites are not a traditional ingredient. They are added to make it easier to mass-cure salame.  I don't use nitrites in my own curing.  As far as bad for you, well, what is so bad is that, in America, the poor animals are treated like beaked hens and fed nothing but corn.  This leads to pigs that taste like tofu and need to be brined or treated to impart any flavor at all.  That's more salt instead of flavor. —The preceding comment was added by Coreyfro (talk • contribs).


 * NTK has expressed a valid point. It goes beyond "opinion" and is backed by widely accepted medical and scientific findings.  Coreyfro's article (because that's what it is) is POV, entirely pro-salame without any valid nutritional information whatsoever.  The presence of skewed POV statements like "Curing is a delicious way to prepare meat for eating" are completely inappropriate for an encyclopedia article.  I think this needs to be rewritten objectively, perhaps by someone who is not in love with the subject. Canonblack 00:32, 28 June 2006 (UTC)
 * Canonblack, while it is true, curing was used to preserve meat before modern means, now it is used for culinary delicacy. Really, why else would one cure meat in this day and age?  Call it POV, but I call it fact.  Salame is cured for flavor, texture, and style, not for any other porposes.  If you with to do translate from POV to proper texts, be my guest, but if you try to tell the world the curing is the science of preservation, I will edit it back. P.S.  NTK wrote that shit BEFORE I got here, so don't point the finger at me.Coreyfro (talk • contribs).

Hard salami
Can anyone please explain what the difference is between hard salami and Genoa salami? I've eaten both and can't really tell the difference between the two. Thanks! — Preceding unsigned comment added by 4.224.3.120 (talk) 06:02, 2008 December 22 (UTC)

Contributions from Coreyfro at IP 63.204.219.3
I don't know proper wiki netiquette but I have taken over this article and treated it with the same pride I would treat my homemade Salame Calabrese. I rewrote this article in the hopes to allow the uninitiated American to appreciate and enjoy this fine, Italian/International tradition. I also wanted to erase the stigma that fine salami could only be found from Italy. Italian Americans (mostly from San Francisco, but also from New York and other parts of the east coast as well) have, for over a century, fought a long battle (against government and corporations) to secure Italian Salami as a respectable tradition here in America. As such, this tradition lives on in both the new world and the old. "Italian Salami" (which means, ironically, "Made in America") symbolizes the vigilance, excellence, pride, and dedication to fine food in the new world and is more American than Apple pie. —The preceding comment was added by Coreyfro (talk • contribs).

What about non-American salami?
This article focuses on American salami (of Italian origin), but there are many European countries that are reknowned for their salami (Denmark and Hungary for example). I think the article should be divided into two sections, for the Old World salami and the New World salami. Being from France, I had never heard of "Italian salami" (made in America), which goes to show that it isn't the only kind of salami! Iron C hris |  (talk) 13:11, 3 June 2006 (UTC)


 * This article only mentions "Italian Salami" briefly to qualify that it is a protected name in America and, therefore, any "Italians salami" is a traditional product. The only other mention of the US refers to the distaste that people have, in America, for such things as mold.  I don't think an American salami article would help define salami any more but would open up the possibility for a history of the "Salami Wars."  I think your suggestion that this article focuses only on American products is unfounded.  Maybe the placement of the section about the "Italian Salami" moniker could be moved and maybe, then, it would feel less emphasized. —The preceding comment was added by Coreyfro (talk • contribs).


 * I have since moved the section discussing the moniker to the bottom of the page next to the mention of non-traditional salami (ie: CRAP.) Hope this makes the article read less "Uh-mar-i-can" —The preceding comment was added by Coreyfro (talk • contribs).


 * That said, I would love to work in a regional section with descriptions of international contributions. Hell, it'll give me a goal in life, eat all the salami listed on wikipedia.  However, lemme remind you that this takes baby steps, and while, eventually, making this a virtual smörgåsbord would be great, we need to start somewhere. —The preceding comment was added by Coreyfro (talk • contribs).

Salamis are not regional, not specific to America, Europe, Italy or Denmark, they are present all over the world. Open your mind. — Preceding unsigned comment added by 72.76.121.231 (talk) 22:12, 2020 August 9 (UTC)

I wish there weren't any Oscar Myer whiners
I like how someone called me a fuckhead over the fact that I called a product that was machine processed not salami. If it's not naturally cured, it's not salami, it's not even jerky, end of argument...fuckhead —The preceding comment was added by Coreyfro (talk • contribs).

Casings
The natural casings arn't actually intestines. They are connective tissue from arround the intestines. Also, artificial casings are also made of cellulose. -DrWorm — Preceding unsigned comment added by 71.194.243.7 (talk) 05:36, 2006 July 7 (UTC)


 * When I order from the butcher the natural casings, I ask for cow intestines. Last time I checked, paper was also made from cellulose.  Reverting. Coreyfro (talk • contribs).

Changes, July 15, 2006
I made some attempts to neutralize the wording a bit while still showing a contrast between "traditional" Italian salami and non-traditional salami. I understand that Coreyfro wants to show certain distinctions between the various types of salami and particularly to emphasize the Fellino salami. What needs to be done is to find verifiable, reliable sources that perhaps make such a distinction. A Wikipedia article need not be utterly devoid of opinions; however, those opinions need to be sourced properly and presented in an overall neutral point of view. — TKD::Talk 01:10, 15 July 2006 (UTC)
 * Thanks so much for your edits. The information about the Fellino salami is pre-coreyfro.  I still need to work on the "beef" I have with the Oscar Myer crap because the "beef" is that it's FORCEIBLY dried and not CURED.  This is the whole point of Salami.  It is CUUUUURED not DRIIIIIED.  When coorporate slime balls DRY meat, it's jerky, not salami.  I don't give a damn where they stick it in the deli.  The FDA has protected these terms, not me.  Were I a better researcher and didn't have a full plate, I'd make sure this article were better referenced.
 * I'd like to add that I have a wonderful reference but I am too lazy to properly source it right now. http://home.pacbell.net/lpoli/page0002.htm I actually asked if he'd like to help out, but I am afraid he is busier than I am. Coreyfro (talk • contribs).

It's Felino, not "Fellino"!! --158.143.169.229 22:58, 10 October 2007 (UTC)

UK
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)
 * 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)

Popularity
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)

Cleanup!
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)


 * On it. Charlycrash 21:05, 29 December 2006 (UTC)

copyright
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)
 * 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)

Mythbusters salami rocket?
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)
 * 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)

Remove Localization
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)
 * (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)

van patten
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)
 * 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)

"salame"
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)

Usage of Penicillium in curing
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)
 * 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)

Less U.S
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)

Salami in other dishes
Should this article have a section about the popular uses for salami? Eg. on pizzas, in pastas, rolls etc. Yum! Hoo0001

Pointless redirect
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)

Donkey Meat?
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)


 * 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)

In the Provence region, e.g. in Carpentras and Frejus, we have bought Donkey salami in street markets. It is excellent and I would much prefer it over horse salami. [Willem Hurkmans] — Preceding unsigned comment added by 94.65.33.244 (talk) 15:02, 10 April 2017 (UTC)

Origin of Salami - Cypriot island of Salamis
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)

That's the most hilarious thing I've ever heard, and even if you did hear it on TV, you shouldn't believe everything you see. But I'm guessing you're just trolling because that's is the most outrageous thing I've ever heard. There are also plenty of Middle Eastern names, cities and words that sound like Salami, but it has nothing to do with its origin considering the word Salame comes from the Latin word Salumen. Anyway, there is plenty of information about the origin of Salame (the word used in Italian, now, other kind of dry sausages are another matter) and salumi. I would focus on reading up on some Italian websites about it like https://www.salumimartellotta.it/salumi/. What I don't understand is why is the article entitled Salami when it's actually about dry sausage world-wide? Dry sausage has various origins all around the world, and like many other aspects of life and culture like cooking techniques, music and religious beliefs, the evolution of dry-sausage has developed individually all over the planet. There isn't ONE specific place in the world where dry sausage was invented as it was an obvious step in the development of food preservation. 75.142.234.137 (talk) 12:39, 19 May 2012 (UTC)

Should someone add garlic as an ingredient? —Preceding unsigned comment added by 81.141.107.24 (talk) 21:31, 5 December 2009 (UTC)

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

salami vs saucisson sec
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)

mechanically separated meat
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)

Ingredients.
In 'Additional ingredients may include' section: Guy's nipple? Who is Guy and why is his nipple ending in salame?

Errors, Jan. 2011
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)
 * That was vandalism, thanks for mentioning it. The Interior  (Talk) 19:01, 9 January 2012 (UTC)

Kulen
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)

Questionable ingredients
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)

Cooked Salami
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)

Origin/History
Handbook of Fermented Meat and Poultry, Toldra et al. 2007 → talks about generalized history of fermented products, eventually gets to salami and different regions with fermented meats. http://onlinelibrary.wiley.com/book/10.1002/9781118522653

Finite element model of salami ripening process and successive storage in package→ introduction gives good background info — Preceding unsigned comment added by Braedensykes (talk • contribs) 21:14, 2016 February 12 (UTC)

Health
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2870571/?tool=pmcentrez SUMMARY: There was a family outbreak of Escherichia coli O157 infection which was microbiologically associated with the consumption of dry-fermented salami made with exclusively pork meat and produced in a local plant. This might of been the first report of an outbreak associated with a product (Salami) containing pork meat only.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1380627/pdf/amjph00519-0088.pdf. similar to the one above. We can talk about how some bacteria present in Salami can survive fermentation and drying process.

http://www.jaci-inpractice.org/article/S2213-2198(12)00017-7/fulltext. Salami is a possible allergen to some people due to the use of penicillium species mold starter during the drying and curing portion of processing to add flavor and stop growth of undesirable molds. Two young boys with common allergies ( peanut, and pollen) were shown to exhibit symptoms such as swollen eyelids and retrosternal pain after consuming certain types of salami. When pin prick allergen tests were conducted they came out negative for all of the ingredients in salami and the salami meat but was positive to the skin of salami due to mold species growing in this area.

http://www.ncbi.nlm.nih.gov/pubmed/22063993. Fermented pork back fat that is used in sausages such as salami is very high in saturaded fatty acids and cholesterol. Around 30 percent of salami is made up of fat. It has been shown that it is possible to replace the pork backfat in salami with virgin olive oil thereby changing the fatty acid profile of the salami. Lactic acid in the pork is produced when carbs in the pork are broken down during fermentation. Salami is an acidic food mainly due to lactic acid produced during fermentation. This lactic acid lowers the ph of the salami down from its original ph which lies in the range of 6.35 – 6.65.

http://go.galegroup.com/ps/i.do?p=HRCA&u=ubcolumbia&id=GALE|A248493714&v=2.1&it=r&sid=summon&userGroup=ubcolumbia This article talks about contaminated black and red pepper in salami that caused infections. — Preceding unsigned comment added by Braedensykes (talk • contribs) 21:14, 2016 February 12 (UTC)

Production
http://web.a.ebscohost.com/ehost/detail/detail?sid=5662b98e-51ba-4cb0-a76d-67128124e2d7%40sessionmgr4003&vid=0&hid=4109&bdata=JnNpdGU9ZWhvc3QtbGl2ZSZzY29wZT1zaXRl&preview=false#db=bth&AN=109996365 “Control of Penicillium sp. on the Surface of Italian Salami Using Essential Oils” → talks about how oregano, rosemary, clove oil inhibit growth of the funghi penicillium sp. in salami.

http://www.sciencedirect.com.ezproxy.library.ubc.ca/science/article/pii/S0260877414000636 “Finite element model of salami ripening process and successive storage in package” → moisture diffusion during ripening and storage stages.

http://onlinelibrary.wiley.com.ezproxy.library.ubc.ca/doi/10.1111/j.1745-4573.2009.00198.x/full COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI-TYPE PRODUCTS. It talks about the impact of different acidification methods on the color and moisture of salami meat products. — Preceding unsigned comment added by Braedensykes (talk • contribs) 21:14, 2016 February 12 (UTC)

Taste
https://www.researchgate.net/publication/234010141_Relationship_between_flavour_deterioration_and_the_volatile_compound_profile_of_semi-ripened_sausage. Dry cured sausages such as salami have very low water activities and have many preservatives, flavourings, antioxidants, and acidifying cultures which allows them to be stable for a very long time. the main factor in salamis limited shelf life is its deteriorating taste as spoilage bacteria will have a difficult time growing in salami. A main cause of taste deterioration has been determined to be rancidity with accompanying other possible flavours such as mouldy, or putrid taste are also possible.

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100016 Sensory Profile of Italian salami with Coriander (Coriandrum sativum L.) Essential Oil. It talks about additives such as coriander essential oil creates little stale taste and extra brightness and red color of salami. The experiment was conducted by Qualitative Descriptive analysis which is something we have learned in class

— Preceding unsigned comment added by Braedensykes (talk • contribs) 21:14, 2016 February 12 (UTC)

Varieties
http://www.sciencedirect.com/science/article/pii/S0309174007001404It talks about different bacteria formed in salami made from different meat (beef, horse, mutton…).

http://www.tandfonline.com/doi/abs/10.1080/00141840701387853#aHR0cDovL3d3dy50YW5kZm9ubGluZS5jb20vZG9pL3BkZi8xMC4xMDgwLzAwMTQxODQwNzAxMzg3ODUzQEBAMA== SUMMARY: This article speaks about the production of material and value as it is expressed through the commoditization and transformation of the type of salami made in Bergamo (in Italy). It focuses on various regimes of value and illuminates how authenticity and prestige become an important factor in different types of Salami meat.

— Preceding unsigned comment added by Braedensykes (talk • contribs) 21:14, 2016 February 12 (UTC)

"Ductile" etc
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&#x1d122;&#x1d106; &#x1D110;&#x1d107; 23:22, 7 September 2019 (UTC)

Non regional, different than sausages
1. This article needs to acknowledge that salami is not specific to Italy or only a few countries. It is a global phenomenon on every single continent. Every country has thousands versions of salamis. E.g. The so called Romanian "Sibiu" Salami is not from Sibiu(a city in Romania), its actually a family of salamis that is being made by hundreds of producers. And its only one salami family from many dozens families of salamis that are being made in Romania.

2. We need to clear one more thing: sausages are very different than salami, the only thing they have in common is that they are cold-cuts. But the width, ingredients and the taste are completely different.

— Preceding unsigned comment added by 72.76.121.231 (talk) 22:09, 2020 August 9 (UTC)