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What do you call someone who makes sausages?
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I'm looking for the name of the person who makes sausages. As in, you have a butcher and [the guy makes the sausages].
word-choice single-word-requests
asked Feb 17 '14 at 12:50
sausagemakersausagemaker
1112
add a comment |
I'm looking for the name of the person who makes sausages. As in, you have a butcher and [the guy makes the sausages].
word-choice single-word-requests
asked Feb 17 '14 at 12:50
sausagemakersausagemaker
1112
2
The guy who makes Danish salami probably wouldn't be the same guy that makes a traditional British banger. They're both sausage-makers, but I doubt there's any other word that covers both.
– FumbleFingers
Feb 17 '14 at 13:15
1
One would be a Pølsemager the other a Sausage-maker, no?
– mplungjan
Feb 17 '14 at 13:18
add a comment |
I'm looking for the name of the person who makes sausages. As in, you have a butcher and [the guy makes the sausages].
word-choice single-word-requests
asked Feb 17 '14 at 12:50
sausagemakersausagemaker
1112
I'm looking for the name of the person who makes sausages. As in, you have a butcher and [the guy makes the sausages].
word-choice single-word-requests
word-choice single-word-requests
asked Feb 17 '14 at 12:50
sausagemakersausagemaker
1112
asked Feb 17 '14 at 12:50
sausagemakersausagemaker
1112
asked Feb 17 '14 at 12:50
sausagemakersausagemaker
1112
asked Feb 17 '14 at 12:50
sausagemakersausagemaker
1112
asked Feb 17 '14 at 12:50
sausagemakersausagemaker
1112
1112
2
The guy who makes Danish salami probably wouldn't be the same guy that makes a traditional British banger. They're both sausage-makers, but I doubt there's any other word that covers both.
– FumbleFingers
Feb 17 '14 at 13:15
1
One would be a Pølsemager the other a Sausage-maker, no?
– mplungjan
Feb 17 '14 at 13:18
add a comment |
2
The guy who makes Danish salami probably wouldn't be the same guy that makes a traditional British banger. They're both sausage-makers, but I doubt there's any other word that covers both.
– FumbleFingers
Feb 17 '14 at 13:15
1
One would be a Pølsemager the other a Sausage-maker, no?
– mplungjan
Feb 17 '14 at 13:18
2
2
The guy who makes Danish salami probably wouldn't be the same guy that makes a traditional British banger. They're both sausage-makers, but I doubt there's any other word that covers both.
– FumbleFingers
Feb 17 '14 at 13:15
The guy who makes Danish salami probably wouldn't be the same guy that makes a traditional British banger. They're both sausage-makers, but I doubt there's any other word that covers both.
– FumbleFingers
Feb 17 '14 at 13:15
1
1
One would be a Pølsemager the other a Sausage-maker, no?
– mplungjan
Feb 17 '14 at 13:18
One would be a Pølsemager the other a Sausage-maker, no?
– mplungjan
Feb 17 '14 at 13:18
add a comment |
2 Answers
2
active
oldest
votes
Salumist is the term that has (slowly) taken hold in the US for the makers of high-end charcuterie and sausages. I cannot find a dictionary that refers to it. But, I'm seeing it more and more in publications.
The term is derived from the Italian "salumi". Which has the same meaning as charcuterie in French and English, though it does include sausages (especially dried) in addition to cured meats.
Mario Batali's father (Armandino) is a noted salumist. He owns a store named Salumi.
Alternatively, and probably more correctly there is the term Salumi Artisan. Personally, I prefer this one because it is not a neologism twisted upon importation from a foreign language.
If you are not taking about a high-end maker, then typically most would call them either a sausage maker or butcher.
answered Feb 17 '14 at 13:27
David MDavid M
14.4k65095
Many, if not most, -isms and -ists are “twisted upon importation from a foreign language”.
– Janus Bahs Jacquet
Feb 17 '14 at 13:45
1
"Sausage maker" is the current most popular generic term in the US. In gastronomic circles, it'll be the French borrowed term 'charcutier'. 'Salumist' is very new.
– Mitch
Feb 17 '14 at 14:57
@mitch I agree. Salumist is new. And I've edited to clarify that this typically refers more to a high-end maker.
– David M
Feb 17 '14 at 15:07
1
@JanusBahsJacquet I agree. But, until I see it in a dictionary I tend to discount it as an incorrect or unofficial appropriation. Especially in this case, because, the proper term in Italian is "salumiere" (although that does have a connotation of being a grocer, too.)
– David M
Feb 17 '14 at 15:11
@mitch I don't know if I'm wrong, but charcutier tends to conjure images of cured meats over specifically sausages to my mind. Salumist can be accused of a similar transgression, but I tend to think of them making more sausages than a charcuterie.
– David M
Feb 17 '14 at 15:15
add a comment |
In Italy the traditional travelling pig butchers and sausage makers are the norcini - folklore has them as mystical such are their salumi skills.
answered Mar 21 at 4:27
DynamicalSystemDynamicalSystem
1
add a comment |
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2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
Salumist is the term that has (slowly) taken hold in the US for the makers of high-end charcuterie and sausages. I cannot find a dictionary that refers to it. But, I'm seeing it more and more in publications.
The term is derived from the Italian "salumi". Which has the same meaning as charcuterie in French and English, though it does include sausages (especially dried) in addition to cured meats.
Mario Batali's father (Armandino) is a noted salumist. He owns a store named Salumi.
Alternatively, and probably more correctly there is the term Salumi Artisan. Personally, I prefer this one because it is not a neologism twisted upon importation from a foreign language.
If you are not taking about a high-end maker, then typically most would call them either a sausage maker or butcher.
answered Feb 17 '14 at 13:27
David MDavid M
14.4k65095
Many, if not most, -isms and -ists are “twisted upon importation from a foreign language”.
– Janus Bahs Jacquet
Feb 17 '14 at 13:45
1
"Sausage maker" is the current most popular generic term in the US. In gastronomic circles, it'll be the French borrowed term 'charcutier'. 'Salumist' is very new.
– Mitch
Feb 17 '14 at 14:57
@mitch I agree. Salumist is new. And I've edited to clarify that this typically refers more to a high-end maker.
– David M
Feb 17 '14 at 15:07
1
@JanusBahsJacquet I agree. But, until I see it in a dictionary I tend to discount it as an incorrect or unofficial appropriation. Especially in this case, because, the proper term in Italian is "salumiere" (although that does have a connotation of being a grocer, too.)
– David M
Feb 17 '14 at 15:11
@mitch I don't know if I'm wrong, but charcutier tends to conjure images of cured meats over specifically sausages to my mind. Salumist can be accused of a similar transgression, but I tend to think of them making more sausages than a charcuterie.
– David M
Feb 17 '14 at 15:15
add a comment |
Salumist is the term that has (slowly) taken hold in the US for the makers of high-end charcuterie and sausages. I cannot find a dictionary that refers to it. But, I'm seeing it more and more in publications.
The term is derived from the Italian "salumi". Which has the same meaning as charcuterie in French and English, though it does include sausages (especially dried) in addition to cured meats.
Mario Batali's father (Armandino) is a noted salumist. He owns a store named Salumi.
Alternatively, and probably more correctly there is the term Salumi Artisan. Personally, I prefer this one because it is not a neologism twisted upon importation from a foreign language.
If you are not taking about a high-end maker, then typically most would call them either a sausage maker or butcher.
answered Feb 17 '14 at 13:27
David MDavid M
14.4k65095
Many, if not most, -isms and -ists are “twisted upon importation from a foreign language”.
– Janus Bahs Jacquet
Feb 17 '14 at 13:45
1
"Sausage maker" is the current most popular generic term in the US. In gastronomic circles, it'll be the French borrowed term 'charcutier'. 'Salumist' is very new.
– Mitch
Feb 17 '14 at 14:57
@mitch I agree. Salumist is new. And I've edited to clarify that this typically refers more to a high-end maker.
– David M
Feb 17 '14 at 15:07
1
@JanusBahsJacquet I agree. But, until I see it in a dictionary I tend to discount it as an incorrect or unofficial appropriation. Especially in this case, because, the proper term in Italian is "salumiere" (although that does have a connotation of being a grocer, too.)
– David M
Feb 17 '14 at 15:11
@mitch I don't know if I'm wrong, but charcutier tends to conjure images of cured meats over specifically sausages to my mind. Salumist can be accused of a similar transgression, but I tend to think of them making more sausages than a charcuterie.
– David M
Feb 17 '14 at 15:15
add a comment |
Salumist is the term that has (slowly) taken hold in the US for the makers of high-end charcuterie and sausages. I cannot find a dictionary that refers to it. But, I'm seeing it more and more in publications.
The term is derived from the Italian "salumi". Which has the same meaning as charcuterie in French and English, though it does include sausages (especially dried) in addition to cured meats.
Mario Batali's father (Armandino) is a noted salumist. He owns a store named Salumi.
Alternatively, and probably more correctly there is the term Salumi Artisan. Personally, I prefer this one because it is not a neologism twisted upon importation from a foreign language.
If you are not taking about a high-end maker, then typically most would call them either a sausage maker or butcher.
answered Feb 17 '14 at 13:27
David MDavid M
14.4k65095
Salumist is the term that has (slowly) taken hold in the US for the makers of high-end charcuterie and sausages. I cannot find a dictionary that refers to it. But, I'm seeing it more and more in publications.
The term is derived from the Italian "salumi". Which has the same meaning as charcuterie in French and English, though it does include sausages (especially dried) in addition to cured meats.
Mario Batali's father (Armandino) is a noted salumist. He owns a store named Salumi.
Alternatively, and probably more correctly there is the term Salumi Artisan. Personally, I prefer this one because it is not a neologism twisted upon importation from a foreign language.
If you are not taking about a high-end maker, then typically most would call them either a sausage maker or butcher.
answered Feb 17 '14 at 13:27
David MDavid M
14.4k65095
edited Feb 17 '14 at 15:17
answered Feb 17 '14 at 13:27
David MDavid M
14.4k65095
answered Feb 17 '14 at 13:27
David MDavid M
14.4k65095
answered Feb 17 '14 at 13:27
David MDavid M
14.4k65095
14.4k65095
Many, if not most, -isms and -ists are “twisted upon importation from a foreign language”.
– Janus Bahs Jacquet
Feb 17 '14 at 13:45
1
"Sausage maker" is the current most popular generic term in the US. In gastronomic circles, it'll be the French borrowed term 'charcutier'. 'Salumist' is very new.
– Mitch
Feb 17 '14 at 14:57
@mitch I agree. Salumist is new. And I've edited to clarify that this typically refers more to a high-end maker.
– David M
Feb 17 '14 at 15:07
1
@JanusBahsJacquet I agree. But, until I see it in a dictionary I tend to discount it as an incorrect or unofficial appropriation. Especially in this case, because, the proper term in Italian is "salumiere" (although that does have a connotation of being a grocer, too.)
– David M
Feb 17 '14 at 15:11
@mitch I don't know if I'm wrong, but charcutier tends to conjure images of cured meats over specifically sausages to my mind. Salumist can be accused of a similar transgression, but I tend to think of them making more sausages than a charcuterie.
– David M
Feb 17 '14 at 15:15
add a comment |
Many, if not most, -isms and -ists are “twisted upon importation from a foreign language”.
– Janus Bahs Jacquet
Feb 17 '14 at 13:45
1
"Sausage maker" is the current most popular generic term in the US. In gastronomic circles, it'll be the French borrowed term 'charcutier'. 'Salumist' is very new.
– Mitch
Feb 17 '14 at 14:57
@mitch I agree. Salumist is new. And I've edited to clarify that this typically refers more to a high-end maker.
– David M
Feb 17 '14 at 15:07
1
@JanusBahsJacquet I agree. But, until I see it in a dictionary I tend to discount it as an incorrect or unofficial appropriation. Especially in this case, because, the proper term in Italian is "salumiere" (although that does have a connotation of being a grocer, too.)
– David M
Feb 17 '14 at 15:11
@mitch I don't know if I'm wrong, but charcutier tends to conjure images of cured meats over specifically sausages to my mind. Salumist can be accused of a similar transgression, but I tend to think of them making more sausages than a charcuterie.
– David M
Feb 17 '14 at 15:15
Many, if not most, -isms and -ists are “twisted upon importation from a foreign language”.
– Janus Bahs Jacquet
Feb 17 '14 at 13:45
Many, if not most, -isms and -ists are “twisted upon importation from a foreign language”.
– Janus Bahs Jacquet
Feb 17 '14 at 13:45
1
1
"Sausage maker" is the current most popular generic term in the US. In gastronomic circles, it'll be the French borrowed term 'charcutier'. 'Salumist' is very new.
– Mitch
Feb 17 '14 at 14:57
"Sausage maker" is the current most popular generic term in the US. In gastronomic circles, it'll be the French borrowed term 'charcutier'. 'Salumist' is very new.
– Mitch
Feb 17 '14 at 14:57
@mitch I agree. Salumist is new. And I've edited to clarify that this typically refers more to a high-end maker.
– David M
Feb 17 '14 at 15:07
@mitch I agree. Salumist is new. And I've edited to clarify that this typically refers more to a high-end maker.
– David M
Feb 17 '14 at 15:07
1
1
@JanusBahsJacquet I agree. But, until I see it in a dictionary I tend to discount it as an incorrect or unofficial appropriation. Especially in this case, because, the proper term in Italian is "salumiere" (although that does have a connotation of being a grocer, too.)
– David M
Feb 17 '14 at 15:11
@JanusBahsJacquet I agree. But, until I see it in a dictionary I tend to discount it as an incorrect or unofficial appropriation. Especially in this case, because, the proper term in Italian is "salumiere" (although that does have a connotation of being a grocer, too.)
– David M
Feb 17 '14 at 15:11
@mitch I don't know if I'm wrong, but charcutier tends to conjure images of cured meats over specifically sausages to my mind. Salumist can be accused of a similar transgression, but I tend to think of them making more sausages than a charcuterie.
– David M
Feb 17 '14 at 15:15
@mitch I don't know if I'm wrong, but charcutier tends to conjure images of cured meats over specifically sausages to my mind. Salumist can be accused of a similar transgression, but I tend to think of them making more sausages than a charcuterie.
– David M
Feb 17 '14 at 15:15
add a comment |
In Italy the traditional travelling pig butchers and sausage makers are the norcini - folklore has them as mystical such are their salumi skills.
answered Mar 21 at 4:27
DynamicalSystemDynamicalSystem
1
add a comment |
In Italy the traditional travelling pig butchers and sausage makers are the norcini - folklore has them as mystical such are their salumi skills.
answered Mar 21 at 4:27
DynamicalSystemDynamicalSystem
1
add a comment |
In Italy the traditional travelling pig butchers and sausage makers are the norcini - folklore has them as mystical such are their salumi skills.
answered Mar 21 at 4:27
DynamicalSystemDynamicalSystem
1
In Italy the traditional travelling pig butchers and sausage makers are the norcini - folklore has them as mystical such are their salumi skills.
answered Mar 21 at 4:27
DynamicalSystemDynamicalSystem
1
answered Mar 21 at 4:27
DynamicalSystemDynamicalSystem
1
answered Mar 21 at 4:27
DynamicalSystemDynamicalSystem
1
answered Mar 21 at 4:27
DynamicalSystemDynamicalSystem
1
1
add a comment |
add a comment |
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2
The guy who makes Danish salami probably wouldn't be the same guy that makes a traditional British banger. They're both sausage-makers, but I doubt there's any other word that covers both.
– FumbleFingers
Feb 17 '14 at 13:15
1
One would be a Pølsemager the other a Sausage-maker, no?
– mplungjan
Feb 17 '14 at 13:18