On Wed, 21 Jun 2017 13:12:04 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, June 21, 2017 at 3:33:02 PM UTC-4, Bruce wrote:
>> On Wed, 21 Jun 2017 06:07:07 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >Someone will probably tell me I don't know what I'm talking about,
>> >but salami is a type of sausage that is cured, fermented, and
>> >somewhat dried.
>> >
>> >> I don't know if this is international, but in the Netherlands,
>> >> salami's sliced cold and thin to be put on bread. I think that's
>> >> called cold cuts?
>> >>
>> >> <https://thumbs.dreamstime.com/x/boterham-met-salami-1388493.jpg>
>> >
>> >Yes, salami is used that way in the U.S. I've seen it cut into
>> >a fairly large dice and used in cold pasta salads, tossed salads,
>> >and other salad-like dishes.
>> >
>> >We've got a pretty wide variety of types of salami in the U.S.,
>> >from German-style, to Italian-style, to some that are uniquely
>> >American.
>> >
>> >It's also eaten hot, although I'd say that's not extremely common.
>> >I know a place where you can get salami added to a hamburger,
>> >you can get it on pizza, and there are any number of sandwich shops
>> >where you can get it heated on a sub.
>> >
>> >Pepperoni is a salami, and that's extremely common on pizza.
>> >
>> >What Julie doesn't know about sausage (of all kinds) could fill a
>> >large book. Since she doesn't care for it, I don't expect her
>> >to know very much about it.
>>
>> I don't know much about sausage either, but I grew up with a few
>> types: salami and metworst, for instance. I always thought the
>> difference between salami and metworst was the presence or absence of
>> garlic, but there's probably also salami without garlic.
>>
>> https://en.wikipedia.org/wiki/Metworst
>
>Metworst looks wonderful. I tried to find out if it's cured, fermented,
>or what. It might ferment naturally as it dries.

Yes, I think it's only dried, plus what happens naturally during
drying.