Kosher salami

On Wed, 13 Apr 2005 23:41:24 GMT, cathy <[email hidden]>

Quoted message said:

When I was a kid the only salami we ever bought was Hebrew National
kosher salami.

When you go to the deli counter in the market these days there is a
mind-boggling array of salamis <sp?> and sausages. Does anyone know
what type/style of salami/sausage would be closest in flavor and
texture to a kosher salami?

Thanks,
Cathy

The closest you will get to it in most markets is Hebrew National or
Best's.

HN is still made, though it belongs to ConAgra now & does not taste
nearly as good as it used to. It has flavorings and hydrolyzed soy
protein in it now.

Boron

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed, 13 Apr 2005 23:41:24 GMT, cathy <[email hidden]>

Quoted message said:

When I was a kid the only salami we ever bought was Hebrew National
kosher salami.

When you go to the deli counter in the market these days there is a
mind-boggling array of salamis <sp?> and sausages. Does anyone know
what type/style of salami/sausage would be closest in flavor and
texture to a kosher salami?

Thanks,
Cathy

The closest you will get to it in most markets is Hebrew National or
Best's.

HN is still made, though it belongs to ConAgra now & does not taste
nearly as good as it used to. It has flavorings and hydrolyzed soy
protein in it now.

Boron

Try Vienna Beef Salami out of Chicago.

Boron Elgar said:

On Wed, 13 Apr 2005 23:41:24 GMT, cathy <[email hidden]>

Quoted message said:

When I was a kid the only salami we ever bought was Hebrew National
kosher salami.

When you go to the deli counter in the market these days there is a
mind-boggling array of salamis <sp?> and sausages. Does anyone know
what type/style of salami/sausage would be closest in flavor and
texture to a kosher salami?

Thanks,
Cathy

The closest you will get to it in most markets is Hebrew National or
Best's.

HN is still made, though it belongs to ConAgra now & does not taste
nearly as good as it used to. It has flavorings and hydrolyzed soy
protein in it now.

Boron

There are a couple other brands, Issac Gellis, Shofar.

But none today are like the real kosher salami of yesteryear, back then
kosher salami did not need refrigeration, it was a fermented salami,
just hung from a hook at the deli... the older/aged ones dripped fat
until they were pretty dry, those were what you got when you asked for
"hard salami", and cost a few cents extra, well, they lost weight.

You really can't compare today's kosher delis to those from even forty
years ago... there is no comparison... today's kosher delis (every one
of them with no exceptions whatsoever) serve phony baloney. I'll only
believe you've ever eaten real kosher deli if you can tell me what's a
"toot".

Sheldon

Boron Elgar said:

On Wed, 13 Apr 2005 23:41:24 GMT, cathy <[email hidden]>

Quoted message said:

When I was a kid the only salami we ever bought was Hebrew National
kosher salami.

When you go to the deli counter in the market these days there is a
mind-boggling array of salamis <sp?> and sausages. Does anyone know
what type/style of salami/sausage would be closest in flavor and
texture to a kosher salami?

Thanks,
Cathy

The closest you will get to it in most markets is Hebrew National or
Best's.

I guess I wasn't clear. I know what all the different brands of kosher
salami are. What I meant was what kind of salami that =isn't= a kosher
salami might come the closest in taste and texture to a kosher salami.
Italian salami? Genoa salami? Summe sausage? Or one of the dozens of
other varieties I see in the deli case?

Cathy

cathy said:

Boron Elgar said:

On Wed, 13 Apr 2005 23:41:24 GMT, cathy <[email hidden]>

Quoted message said:

When I was a kid the only salami we ever bought was Hebrew National
kosher salami.

When you go to the deli counter in the market these days there is a
mind-boggling array of salamis <sp?> and sausages. Does anyone know
what type/style of salami/sausage would be closest in flavor and
texture to a kosher salami?

Thanks,
Cathy

The closest you will get to it in most markets is Hebrew National or
Best's.

I guess I wasn't clear. I know what all the different brands of

kosher

Quoted message said:

salami are. What I meant was what kind of salami that =isn't= a

kosher

Quoted message said:

salami might come the closest in taste and texture to a kosher

salami.

Quoted message said:

Italian salami? Genoa salami? Summe sausage? Or one of the dozens of
other varieties I see in the deli case?

Cathy

None.

On Thu, 14 Apr 2005 01:12:02 GMT, cathy <[email hidden]>

Quoted message said:

Boron Elgar said:

On Wed, 13 Apr 2005 23:41:24 GMT, cathy <[email hidden]>

Quoted message said:

When I was a kid the only salami we ever bought was Hebrew National
kosher salami.

When you go to the deli counter in the market these days there is a
mind-boggling array of salamis <sp?> and sausages. Does anyone know
what type/style of salami/sausage would be closest in flavor and
texture to a kosher salami?

Thanks,
Cathy

The closest you will get to it in most markets is Hebrew National or
Best's.

I guess I wasn't clear. I know what all the different brands of kosher
salami are. What I meant was what kind of salami that =isn't= a kosher
salami might come the closest in taste and texture to a kosher salami.
Italian salami? Genoa salami? Summe sausage? Or one of the dozens of
other varieties I see in the deli case?

Cathy

I cannot think of any.

You might actually want to experiment a bit with varieties of
kielbasa, if you can find a good Polish deli. Try one of the garlic
kielbasas. It won't be exactly the same as a kosher salami, but it
might remind you of one and it'll be damn good, nevertheless.

Boron

cathy said:

When I was a kid the only salami we ever bought was Hebrew National
kosher salami.

I believe that is the fourth rule.

Cam

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Boron Elgar said:

On Wed, 13 Apr 2005 23:41:24 GMT, cathy <[email hidden]>

Quoted message said:

When I was a kid the only salami we ever bought was Hebrew National
kosher salami.

When you go to the deli counter in the market these days there is a
mind-boggling array of salamis <sp?> and sausages. Does anyone know
what type/style of salami/sausage would be closest in flavor and
texture to a kosher salami?

Thanks,
Cathy

The closest you will get to it in most markets is Hebrew National or
Best's.

HN is still made, though it belongs to ConAgra now & does not taste
nearly as good as it used to. It has flavorings and hydrolyzed soy
protein in it now.

Boron

There are a couple other brands, Issac Gellis, Shofar.

But none today are like the real kosher salami of yesteryear, back then
kosher salami did not need refrigeration, it was a fermented salami,
just hung from a hook at the deli... the older/aged ones dripped fat
until they were pretty dry, those were what you got when you asked for
"hard salami", and cost a few cents extra, well, they lost weight.

You really can't compare today's kosher delis to those from even forty
years ago... there is no comparison... today's kosher delis (every one
of them with no exceptions whatsoever) serve phony baloney. I'll only
believe you've ever eaten real kosher deli if you can tell me what's a
"toot".

Sheldon

You can "hang" and dry Vienna's beef salami. Yes, it drips fat all over the
countertop. I have been doing that since the 1970's. I grew up in a strict
kosher household (and gave it up when I moved out) and can't tell you what a
toot is. I called a Hasidic friend of mine in Great Neck, NY and he couldn't
tell me either. What is a "toot?"

Rand

tuppy said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Boron Elgar said:

On Wed, 13 Apr 2005 23:41:24 GMT, cathy

<[email hidden]>

Quoted message said:

Quoted message said:

Quoted message said:

wrote:

>When I was a kid the only salami we ever bought was Hebrew

National

Quoted message said:

Quoted message said:

Quoted message said:

>kosher salami.
>
>When you go to the deli counter in the market these days there

is a

Quoted message said:

Quoted message said:

Quoted message said:

>mind-boggling array of salamis <sp?> and sausages. Does anyone

know

Quoted message said:

Quoted message said:

Quoted message said:

>what type/style of salami/sausage would be closest in flavor and
>texture to a kosher salami?
>
>Thanks,
>Cathy

The closest you will get to it in most markets is Hebrew National

or

Quoted message said:

Quoted message said:

Quoted message said:

Best's.

HN is still made, though it belongs to ConAgra now & does not

taste

Quoted message said:

Quoted message said:

Quoted message said:

nearly as good as it used to. It has flavorings and hydrolyzed

soy

Quoted message said:

Quoted message said:

Quoted message said:

protein in it now.

Boron

There are a couple other brands, Issac Gellis, Shofar.

But none today are like the real kosher salami of yesteryear, back

then

Quoted message said:

Quoted message said:

kosher salami did not need refrigeration, it was a fermented

salami,

Quoted message said:

Quoted message said:

just hung from a hook at the deli... the older/aged ones dripped

fat

Quoted message said:

Quoted message said:

until they were pretty dry, those were what you got when you asked

for

Quoted message said:

Quoted message said:

"hard salami", and cost a few cents extra, well, they lost weight.

You really can't compare today's kosher delis to those from even

forty

Quoted message said:

Quoted message said:

years ago... there is no comparison... today's kosher delis (every

one

Quoted message said:

Quoted message said:

of them with no exceptions whatsoever) serve phony baloney. I'll

only

Quoted message said:

Quoted message said:

believe you've ever eaten real kosher deli if you can tell me

what's a

Quoted message said:

Quoted message said:

"toot".

Sheldon

You can "hang" and dry Vienna's beef salami. Yes, it drips fat all

over the

Quoted message said:

countertop. I have been doing that since the 1970's. I grew up in a

strict

Quoted message said:

kosher household (and gave it up when I moved out) and can't tell you

what a

Quoted message said:

toot is. I called a Hasidic friend of mine in Great Neck, NY and he

couldn't

Quoted message said:

tell me either. What is a "toot?"

Hasidics wouldn't have a clue about kosher delis... they don't frequent
them. And as to a "toot", I ain't giving it up... you either know or
you don't... if you grew up in a kosher home and don't know you're
probably fairly young.

Vienna Beef products are not kosher.

Not a very informative website: http://www.viennabeef.com/welcome1.htm

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

tuppy said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Boron Elgar wrote:
> On Wed, 13 Apr 2005 23:41:24 GMT, cathy

<[email hidden]>

Quoted message said:

Quoted message said:

> wrote:
>
> >When I was a kid the only salami we ever bought was Hebrew

National

Quoted message said:

Quoted message said:

> >kosher salami.
> >
> >When you go to the deli counter in the market these days there

is a

Quoted message said:

Quoted message said:

> >mind-boggling array of salamis <sp?> and sausages. Does anyone

know

Quoted message said:

Quoted message said:

> >what type/style of salami/sausage would be closest in flavor and
> >texture to a kosher salami?
> >
> >Thanks,
> >Cathy
>
>
> The closest you will get to it in most markets is Hebrew National

or

Quoted message said:

Quoted message said:

> Best's.
>
> HN is still made, though it belongs to ConAgra now & does not

taste

Quoted message said:

Quoted message said:

> nearly as good as it used to. It has flavorings and hydrolyzed

soy

Quoted message said:

Quoted message said:

> protein in it now.
>
> Boron

There are a couple other brands, Issac Gellis, Shofar.

But none today are like the real kosher salami of yesteryear, back

then

Quoted message said:

Quoted message said:

kosher salami did not need refrigeration, it was a fermented

salami,

Quoted message said:

Quoted message said:

just hung from a hook at the deli... the older/aged ones dripped

fat

Quoted message said:

Quoted message said:

until they were pretty dry, those were what you got when you asked

for

Quoted message said:

Quoted message said:

"hard salami", and cost a few cents extra, well, they lost weight.

You really can't compare today's kosher delis to those from even

forty

Quoted message said:

Quoted message said:

years ago... there is no comparison... today's kosher delis (every

one

Quoted message said:

Quoted message said:

of them with no exceptions whatsoever) serve phony baloney. I'll

only

Quoted message said:

Quoted message said:

believe you've ever eaten real kosher deli if you can tell me

what's a

Quoted message said:

Quoted message said:

"toot".

Sheldon

You can "hang" and dry Vienna's beef salami. Yes, it drips fat all

over the

Quoted message said:

countertop. I have been doing that since the 1970's. I grew up in a

strict

Quoted message said:

kosher household (and gave it up when I moved out) and can't tell you

what a

Quoted message said:

toot is. I called a Hasidic friend of mine in Great Neck, NY and he

couldn't

Quoted message said:

tell me either. What is a "toot?"

Hasidics wouldn't have a clue about kosher delis... they don't frequent
them. And as to a "toot", I ain't giving it up... you either know or
you don't... if you grew up in a kosher home and don't know you're
probably fairly young.

Vienna Beef products are not kosher.

Not a very informative website: http://www.viennabeef.com/welcome1.htm

Sheldon

I never said Vienna beef salami is kosher but their beef salami has no pork
nor pork derived products.. With regard to Hasidic not having a clue about
kosher delis, respectfully you don't know what you are talking about.
Hasidic and other orthodox friends of mine and I have gone to kosher NY
delis since probably about the time you were born. Yes, I am a young 53.

Sheldon said:

tuppy said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Boron Elgar wrote:
> On Wed, 13 Apr 2005 23:41:24 GMT, cathy

<[email hidden]>

Quoted message said:

Quoted message said:

> wrote:
>
> >When I was a kid the only salami we ever bought was Hebrew

National

Quoted message said:

Quoted message said:

> >kosher salami.
> >
> >When you go to the deli counter in the market these days there

is a

Quoted message said:

Quoted message said:

> >mind-boggling array of salamis <sp?> and sausages. Does anyone

know

Quoted message said:

Quoted message said:

> >what type/style of salami/sausage would be closest in flavor and
> >texture to a kosher salami?
> >
> >Thanks,
> >Cathy
>
>
> The closest you will get to it in most markets is Hebrew National

or

Quoted message said:

Quoted message said:

> Best's.
>
> HN is still made, though it belongs to ConAgra now & does not

taste

Quoted message said:

Quoted message said:

> nearly as good as it used to. It has flavorings and hydrolyzed

soy

Quoted message said:

Quoted message said:

> protein in it now.
>
> Boron

There are a couple other brands, Issac Gellis, Shofar.

But none today are like the real kosher salami of yesteryear, back

then

Quoted message said:

Quoted message said:

kosher salami did not need refrigeration, it was a fermented

salami,

Quoted message said:

Quoted message said:

just hung from a hook at the deli... the older/aged ones dripped

fat

Quoted message said:

Quoted message said:

until they were pretty dry, those were what you got when you asked

for

Quoted message said:

Quoted message said:

"hard salami", and cost a few cents extra, well, they lost weight.

You really can't compare today's kosher delis to those from even

forty

Quoted message said:

Quoted message said:

years ago... there is no comparison... today's kosher delis (every

one

Quoted message said:

Quoted message said:

of them with no exceptions whatsoever) serve phony baloney. I'll

only

Quoted message said:

Quoted message said:

believe you've ever eaten real kosher deli if you can tell me

what's a

Quoted message said:

Quoted message said:

"toot".

Sheldon

You can "hang" and dry Vienna's beef salami. Yes, it drips fat all

over the

Quoted message said:

countertop. I have been doing that since the 1970's. I grew up in a

strict

Quoted message said:

kosher household (and gave it up when I moved out) and can't tell you

what a

Quoted message said:

toot is. I called a Hasidic friend of mine in Great Neck, NY and he

couldn't

Quoted message said:

tell me either. What is a "toot?"

Hasidics wouldn't have a clue about kosher delis... they don't frequent
them. And as to a "toot", I ain't giving it up... you either know or
you don't... if you grew up in a kosher home and don't know you're
probably fairly young.

Vienna Beef products are not kosher.

Not a very informative website: http://www.viennabeef.com/welcome1.htm

I didn't grow up in a kosher home - my mother did and swore she'd
never do it when she got married. But certain things stick with you,
lile; both my parents drank their coffee black (to avoid mixing dairy
and meat - you can't have cream in your coffee if your having brisket
for dinner, in a kosher home). My mother rarely made ham, and bacon
was not often found in our refrigerator. We stuck to kosher-style
products, like HN salami and hot dogs because they were the flavors my
parents were accustomed to. It's stuck with me, too, because the only
hot dogs I'll eat are kosher style. The one time I ate an Oscar Mayer
hot dog I took one bite and spit it out, and tossed the rest in the
trash. It was one of the more revolting things I've been served. It
was so foreign to what I expected a hot dog to taste like, I couldn't
stand it.

Cathy

tuppy said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Boron Elgar said:

On Wed, 13 Apr 2005 23:41:24 GMT, cathy <[email hidden]>
wrote:

>When I was a kid the only salami we ever bought was Hebrew National
>kosher salami.
>
>When you go to the deli counter in the market these days there is a
>mind-boggling array of salamis <sp?> and sausages. Does anyone know
>what type/style of salami/sausage would be closest in flavor and
>texture to a kosher salami?
>
>Thanks,
>Cathy

The closest you will get to it in most markets is Hebrew National or
Best's.

HN is still made, though it belongs to ConAgra now & does not taste
nearly as good as it used to. It has flavorings and hydrolyzed soy
protein in it now.

Boron

There are a couple other brands, Issac Gellis, Shofar.

But none today are like the real kosher salami of yesteryear, back then
kosher salami did not need refrigeration, it was a fermented salami,
just hung from a hook at the deli... the older/aged ones dripped fat
until they were pretty dry, those were what you got when you asked for
"hard salami", and cost a few cents extra, well, they lost weight.

You really can't compare today's kosher delis to those from even forty
years ago... there is no comparison... today's kosher delis (every one
of them with no exceptions whatsoever) serve phony baloney. I'll only
believe you've ever eaten real kosher deli if you can tell me what's a
"toot".

Sheldon

You can "hang" and dry Vienna's beef salami. Yes, it drips fat all over the
countertop. I have been doing that since the 1970's. I grew up in a strict
kosher household (and gave it up when I moved out) and can't tell you what a
toot is. I called a Hasidic friend of mine in Great Neck, NY and he couldn't
tell me either. What is a "toot?"

Rand

Taken from a German word for 'bag'. Means a twisted bit of paper to hold
mustard, separate from the sandwich.
Has nothing to do with eating 'real' kosher deli.

"cathy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When I was a kid the only salami we ever bought was Hebrew National
kosher salami.

When you go to the deli counter in the market these days there is a
mind-boggling array of salamis <sp?> and sausages. Does anyone know
what type/style of salami/sausage would be closest in flavor and
texture to a kosher salami?

Thanks,
Cathy

Would not a kosher salami of any type taste the same as any salami of that
same type? It may be kosher but that has little or nothing to do with it's
taste or texture, non? I assume, also, that a HB salami would be of a
generic "American" salami nature rather than a specific type of salami.

Charliam

Charles Gifford said:

"cathy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When I was a kid the only salami we ever bought was Hebrew National
kosher salami.

When you go to the deli counter in the market these days there is a
mind-boggling array of salamis <sp?> and sausages. Does anyone know
what type/style of salami/sausage would be closest in flavor and
texture to a kosher salami?

Thanks,
Cathy

Would not a kosher salami of any type taste the same as any salami of

that

Quoted message said:

same type? It may be kosher but that has little or nothing to do with

it's

Quoted message said:

taste or texture, non? I assume, also, that a HB salami would be of a
generic "American" salami nature rather than a specific type of

salami.

Quoted message said:

Charliam

Kosher salami is essentially of only one type, whereas each recipe
varies, but so insignificantly as to be deemed negligible. There is
also kosher bologna, kosher hot dogs, and kosher knockwurst, all of
which vary only very slightly by brand. I know of no kosher salami
that is like say genoa. And I know of no kosher kielbasa... those who
keep kosher are not at all interested in provisions that emulate those
containing pork, regardless they're kosher. And kosher is like
pregnant, either is or ain't... no such thing as almost...

Sheldon

Quoted message said:

Would not a kosher salami of any type taste the same as any
salami of that same type? It may be kosher but that has little
or nothing to do with it's taste or texture, non?

Kosher beef is processed a bit differently -- it has nearly
all the blood drained out of it, as opposed to about 60%.

Incidentally, there are people who believe that Hebrew National
ships somewhat better than average product to various customers
in New York City.

Steve

In article <[email hidden]>,

cathy said:

When I was a kid the only salami we ever bought was Hebrew National
kosher salami.

When you go to the deli counter in the market these days there is a
mind-boggling array of salamis <sp?> and sausages. Does anyone know
what type/style of salami/sausage would be closest in flavor and
texture to a kosher salami?

Hebrew National salami of course! Its still made. Failing that, cooked
salami is pretty close, but not quite as strong a garlic flavor.

Charles Gifford said:

"cathy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When I was a kid the only salami we ever bought was Hebrew National
kosher salami.

When you go to the deli counter in the market these days there is a
mind-boggling array of salamis <sp?> and sausages. Does anyone know
what type/style of salami/sausage would be closest in flavor and
texture to a kosher salami?

Thanks,
Cathy

Would not a kosher salami of any type taste the same as any salami of that
same type? It may be kosher but that has little or nothing to do with it's
taste or texture, non? I assume, also, that a HB salami would be of a
generic "American" salami nature rather than a specific type of salami.

Charliam

A kosher salami would not have any pork, organ meats, nor milk products
added. All of those are commonly added to salami -- they're not bad
things, but they are not kosher. They all affect the taste and texture.

Other than that, I'm not sure what makes kosher-style salami. I would
expect a smoked garlicky all-beef summer sausage. (fermented and cooked
salami) Probably seasoned with mustard seed, black pepper, and either
coriander or nutmeg.

Best regards,
Bob

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Charles Gifford said:

"cathy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When I was a kid the only salami we ever bought was Hebrew National
kosher salami.

When you go to the deli counter in the market these days there is a
mind-boggling array of salamis <sp?> and sausages. Does anyone know
what type/style of salami/sausage would be closest in flavor and
texture to a kosher salami?

Thanks,
Cathy

Would not a kosher salami of any type taste the same as any salami of

that

Quoted message said:

Quoted message said:

same type? It may be kosher but that has little or nothing to do with

it's

Quoted message said:

Quoted message said:

taste or texture, non? I assume, also, that a HB salami would be of a
generic "American" salami nature rather than a specific type of salami.

Charliam

A kosher salami would not have any pork, organ meats, nor milk products
added. All of those are commonly added to salami -- they're not bad
things, but they are not kosher. They all affect the taste and texture.

Other than that, I'm not sure what makes kosher-style salami. I would
expect a smoked garlicky all-beef summer sausage. (fermented and cooked
salami) Probably seasoned with mustard seed, black pepper, and either
coriander or nutmeg.

Best regards,
Bob

Regarding the laws of Kashruth, there are two components to making sure meat
is "approved." First relates to the actual "law" from the Old Testament,
particularly the books of Leviticus and Deuteronomy which precisely
describes what meats (and for that matter what food stuffs in general) are
allowed (and not allowed) to be consumed and under what circumstances (the
slaughter). While this is the basis for preparing kosher meat, there are
other later rabbinic sources which set up component #2, the certified and
ordained witness that ensures all proper preparation is conducted. This is
found in later writings of which the Talmud is the most renowned. Today,
meat is not considered kosher unless both conditions are met, so for example
explaining why Vienna Beef which meets component #1 isn't certified kosher
because they fail to meet condition #2. For further information that won't
burden you try:
http://www.shalomvillage.on.ca/kosher.htm

tuppy said:

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Charles Gifford said:

"cathy" <[email hidden]> wrote in message
news:[email hidden]...

>When I was a kid the only salami we ever bought was Hebrew National
>kosher salami.
>
>When you go to the deli counter in the market these days there is a
>mind-boggling array of salamis <sp?> and sausages. Does anyone know
>what type/style of salami/sausage would be closest in flavor and
>texture to a kosher salami?
>
>Thanks,
>Cathy

Would not a kosher salami of any type taste the same as any salami of

that

Quoted message said:

Quoted message said:

same type? It may be kosher but that has little or nothing to do with

it's

Quoted message said:

Quoted message said:

taste or texture, non? I assume, also, that a HB salami would be of a
generic "American" salami nature rather than a specific type of salami.

Charliam

A kosher salami would not have any pork, organ meats, nor milk products
added. All of those are commonly added to salami -- they're not bad
things, but they are not kosher. They all affect the taste and texture.

Other than that, I'm not sure what makes kosher-style salami. I would
expect a smoked garlicky all-beef summer sausage. (fermented and cooked
salami) Probably seasoned with mustard seed, black pepper, and either
coriander or nutmeg.

Best regards,
Bob

Regarding the laws of Kashruth, there are two components to making sure meat
is "approved." First relates to the actual "law" from the Old Testament,
particularly the books of Leviticus and Deuteronomy which precisely
describes what meats (and for that matter what food stuffs in general) are
allowed (and not allowed) to be consumed and under what circumstances (the
slaughter). While this is the basis for preparing kosher meat, there are
other later rabbinic sources which set up component #2, the certified and
ordained witness that ensures all proper preparation is conducted. This is
found in later writings of which the Talmud is the most renowned. Today,
meat is not considered kosher unless both conditions are met, so for example
explaining why Vienna Beef which meets component #1 isn't certified kosher
because they fail to meet condition #2. For further information that won't
burden you try:
http://www.shalomvillage.on.ca/kosher.htm

That's why I said "kosher-style" rather than kosher. One could make a
sausage using certified kosher meat but using all the wrong spices and
it wouldn't be true-to-style.

It would be like biting into a "kosher dill pickle" and having it be
sweet/sour and loaded with cinnamon.

Best regards,
Bob