Talk:Charcuterie

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A fact from Charcuterie appeared on Wikipedia's Main Page in the Did you know column on 8 June 2008, and was viewed approximately 1,436 times (disclaimer) (check views). The text of the entry was as follows:

Did you know... that charcuterie, derived from the French words for flesh (chair) and cooked (cuit), is the branch of cooking devoted to prepared meat products primarily sourced from pork?

A record of the entry may be seen at Wikipedia:Recent additions/2008/June.

Wikipedia

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)[reply]

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)[reply]

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)[reply]

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