Time for a 2nd quest...
The quest for salumi with a catch... without meat.
I suppose salumi is a bit broad for what we are doing but since we are tossing meat out of this equation all together everything is a bit broad.
So we are making a pepperoni like product first (see http://en.wikipedia.org/wiki/Salami pepperoni is a subset of salami which is a specific form of salumi, and possibly an USAican subset at that). We are using commercial ground pepper for several reasons trying to replicate the flavor of a particular meat product we are fond of.
We are probably not going cure/ferment the first version but we have started looking the results of some web searches to see what is possible with a product like tofu (fermented soy bean product often also used as a meat replacement) but from wheat instead of the more common soy curd.
The purpose is not to eliminate meat from our diet as much as to share a flavor we are fond of with anyone who has eliminated meat from their diet.
When we have perfected this one flavor we will move on to others...
If you have a suggestion for our next meatless salami comments or email are always good!
If I choose to use the word Charcuterie (http://en.wikipedia.org/wiki/Charcuterie) does that solve Anyone's issues with using the word Salumi?
[sigh] didn't think so ;) since most USAicans are completely unfamiliar with both words.
In any case your thought on seitan like products which taste like various salt cured meats and maybe even feel a bit like them whether fermented or not are welcome and encouraged!!
Before you get your underthings all in a twist, I am not one thinks wikipedia is the be-all-end-all of information spreading and correctness.
HOWEVER in this case it happens to agree with what I have learned from reputable sources in the cured meat industry, is well written, and serves the particular purpose without getting me in trouble with any but those who choose argue with anyone who uses open source information.
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