SC - Fermented Meats

[CBlackwill at aol.com]

Hail to this fair assembly,

It's me again, Balthazar of Blackmoor, with yet another of my daily 
retractions....

Adamantius: A vindication for you....the Larousse Gastronomique (pg 434), 
under the topic of Fermentation, does include raw sausages as a number of 
items which are fermented.  Unfortunately, it doesn't list which ones, 
exactly.  I have yet to find a reference for fermented ham, however, so if 
you could pass it along, I would appreciate it..

As for dry salamis (or any dried meat, for that matter) being fermented, I 
still have my doubts, as the process of (and purpose for) drying meats is to 
prevent bacterial action and degradation.  Please pass along any info you may 
have on this topic.

Thanks a bunch.

Man cannot live on bread alone... he must have beer to soak it in.