What do you call someone who makes sausages?
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
14.3k64995
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 13 mins ago
DynamicalSystemDynamicalSystem
1
New contributor
DynamicalSystem is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Your Answer
StackExchange.ready(function() {
var channelOptions = {
tags: "".split(" "),
id: "97"
};
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function() {
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled) {
StackExchange.using("snippets", function() {
createEditor();
});
}
else {
createEditor();
}
});
function createEditor() {
StackExchange.prepareEditor({
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader: {
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
},
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
});
}
});
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
var $window = $(window),
onScroll = function(e) {
var $elem = $('.new-login-left'),
docViewTop = $window.scrollTop(),
docViewBottom = docViewTop + $window.height(),
elemTop = $elem.offset().top,
elemBottom = elemTop + $elem.height();
if ((docViewTop elemBottom)) {
StackExchange.using('gps', function() { StackExchange.gps.track('embedded_signup_form.view', { location: 'question_page' }); });
$window.unbind('scroll', onScroll);
}
};
$window.on('scroll', onScroll);
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function () {
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fenglish.stackexchange.com%2fquestions%2f152418%2fwhat-do-you-call-someone-who-makes-sausages%23new-answer', 'question_page');
}
);
Post as a guest
Required, but never shown
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
14.3k64995
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
14.3k64995
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
14.3k64995
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
14.3k64995
edited Feb 17 '14 at 15:17
answered Feb 17 '14 at 13:27
David MDavid M
14.3k64995
answered Feb 17 '14 at 13:27
David MDavid M
14.3k64995
answered Feb 17 '14 at 13:27
David MDavid M
14.3k64995
14.3k64995
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 13 mins ago
DynamicalSystemDynamicalSystem
1
New contributor
DynamicalSystem is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
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 13 mins ago
DynamicalSystemDynamicalSystem
1
New contributor
DynamicalSystem is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
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 13 mins ago
DynamicalSystemDynamicalSystem
1
New contributor
DynamicalSystem is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
In Italy the traditional travelling pig butchers and sausage makers are the norcini - folklore has them as mystical such are their salumi skills.
answered 13 mins ago
DynamicalSystemDynamicalSystem
1
New contributor
DynamicalSystem is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 13 mins ago
DynamicalSystemDynamicalSystem
1
New contributor
DynamicalSystem is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 13 mins ago
DynamicalSystemDynamicalSystem
1
answered 13 mins ago
DynamicalSystemDynamicalSystem
1
1
New contributor
DynamicalSystem is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
DynamicalSystem is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
DynamicalSystem is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
Thanks for contributing an answer to English Language & Usage Stack Exchange!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
var $window = $(window),
onScroll = function(e) {
var $elem = $('.new-login-left'),
docViewTop = $window.scrollTop(),
docViewBottom = docViewTop + $window.height(),
elemTop = $elem.offset().top,
elemBottom = elemTop + $elem.height();
if ((docViewTop elemBottom)) {
StackExchange.using('gps', function() { StackExchange.gps.track('embedded_signup_form.view', { location: 'question_page' }); });
$window.unbind('scroll', onScroll);
}
};
$window.on('scroll', onScroll);
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function () {
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fenglish.stackexchange.com%2fquestions%2f152418%2fwhat-do-you-call-someone-who-makes-sausages%23new-answer', 'question_page');
}
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
var $window = $(window),
onScroll = function(e) {
var $elem = $('.new-login-left'),
docViewTop = $window.scrollTop(),
docViewBottom = docViewTop + $window.height(),
elemTop = $elem.offset().top,
elemBottom = elemTop + $elem.height();
if ((docViewTop elemBottom)) {
StackExchange.using('gps', function() { StackExchange.gps.track('embedded_signup_form.view', { location: 'question_page' }); });
$window.unbind('scroll', onScroll);
}
};
$window.on('scroll', onScroll);
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
var $window = $(window),
onScroll = function(e) {
var $elem = $('.new-login-left'),
docViewTop = $window.scrollTop(),
docViewBottom = docViewTop + $window.height(),
elemTop = $elem.offset().top,
elemBottom = elemTop + $elem.height();
if ((docViewTop elemBottom)) {
StackExchange.using('gps', function() { StackExchange.gps.track('embedded_signup_form.view', { location: 'question_page' }); });
$window.unbind('scroll', onScroll);
}
};
$window.on('scroll', onScroll);
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function () {
StackExchange.helpers.onClickDraftSave('#login-link');
var $window = $(window),
onScroll = function(e) {
var $elem = $('.new-login-left'),
docViewTop = $window.scrollTop(),
docViewBottom = docViewTop + $window.height(),
elemTop = $elem.offset().top,
elemBottom = elemTop + $elem.height();
if ((docViewTop elemBottom)) {
StackExchange.using('gps', function() { StackExchange.gps.track('embedded_signup_form.view', { location: 'question_page' }); });
$window.unbind('scroll', onScroll);
}
};
$window.on('scroll', onScroll);
});
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
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