Talk:Charcuterie

Salumi

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)

I do not agree with the stating of the french "being the french to raise the preparation of the pork joint to an art". This phrasing seems biased, and though the roman record may be lost, they had the skills to prepare pork in much the same way. —Preceding unsigned comment added by 68.202.97.175 (talk) 09:57, 1 January 2011 (UTC)

Unspecified unit of measurement!

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)

Saltpetre is a nitrate.

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)

Charcuterie in Spain

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)

I agree with Dsnipper's comment. This page doesn't even mention the adobo technique developed on the Iberian Peninsula involving Mexican oregano and smoked Spanish Pimenton developed around the time of Atlantic seafaring. The Spanish, Portuguese, and Italians all developed differing styles of curing meats using the basic adobo formula of paprika, oregano, garlic and vinegar. By the snooty standards of French "haute cuisine" these things may seem overly simplistic, but the basic technique of [1] marinade followed by [2] drying with salts / nitrates and [3] finishing with a dry rub involving a spice which will "cure" the product is an ancient technique which has roots prior to the Age of Discovery when world trade in spices exploded.

Someone might want to look at the Spanish Wikipedia entry for adobo to see the intersection with charcuterie, and I would also note the English Wikipedia entry on adobo is "weak tea." Symmerhill (a.k.a. Summerhill) (talk) 15:24, 22 January 2018 (UTC)

External links modified

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"ground" meat - wrong word

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)