Cappicola, Kielbasa and much more meat (1938)

[Bapopik at AOL.COM]

SAUSAGE AND READY-TO-SERVE MEATS
prepared by
Committee on Recording of the Institute Plan Commission, Institute of Meat Packers
Chicago: Institute of Meat Packing, University of Chicago
1938

   This is a great book on meat.  Thankfully, I'm now sitting at a computer that types the letter "m."
   Maybe OED will add "cappicola" and quickly revise that 1953 Saul Bellow first citation for "kielbasa."
   Let me know if you want more detail.

Pg. 16:  _Fresh Sausage_
Pg. 17:  _Fresh pork sausage_..._Fresh country style pork sausage_..._Bratwurst_..._Fresh sausage or sausage meat_..._Fresh thuringer style sausage_..._Bockwurst_.
Pg. 18:  Uncooked Smoked Sausage..._Smoked country style pork sausage_..._Smoked country style sausage_..._Mettwurst_..._Polish sausage_ (or _kielbasa_) is amde from coarsely ground lean pork with added beef, and is highly seasoned with garlic.
Pg. 19:  (_Kielbasa_ in the original Polish sense is a term referring to all sausage.  In America, however, kielbasa frequently is used to refer to this sausage.)
Pg. 19:  Cooked Smoked Sausage:...__Frankfurters_..._Wieners_ and _Vienna style sausages_..._Cocktail style frankfurters_..._Garlic, knoblauch or knackwurst sausage_..._Bologna_...
Pg. 20:  _Ham style bologna_..._Berliner style sausage_..._German type mortadella_...
   Cooked Sausages:..._Liver sausage_...
Pg. 21:  _Blood sausage or blutwurst_...
   Cooked Specialties:..._Luncheon specialty_..._Minced luncheon specialty_..._Head cheese_..._Souse_..._Meat loaves_....
Pg. 22:  Dry Sausage:..._Summer sausage_..._Farmer cervelat_...
Pg. 23:  _Holsteiner cervelat_..._Thuringer cervelat_..._Goettinger cervelat_..._Goteborg cervelat_..._Landjaeger cervelat_..._Gothaer_..._Italian salamis_..._Allessandri_ and _Alpino_ are Italian-type salamis or American origin.  _Arles_ is a salami of French origin and is similar to Italian salamis.  _German and Hungarian salamis_..._Lyons sausage_...
Pg. 24:  _Cappicola_ is of Italian origin and is made of boneless pork shoulder butt, seasoned with ground red-hot or sweet peppers, salt and sugar, mildly cured and air dried.  _Mortadella_..._Pepperoni_..._Frizzes_..._Chorizos_...
Pg. 120:  _Devonshire Style Sausage_...
Pg. 143:  _Berliner or New England Ham Style_...
Pg. 147:  _Lebanon Bologna_  Lebanon bologna is a product originally produced at Lebanon, Pennsylvania.  There are a few packers or sausage makers who place this product upon the market.
Pg. 148:  _Paraffined Bologna_...
Pg. 170:  _Farmer Sausage and Holsteiner_...
Pg. 171:  _Thuringer Cervelat_...
Pg. 173:  _Pepperoni Sausage_...
Pg. 174:  _Swedish Medwurst_...
Pg. 175:  _Italian Salami_...
Pg. 176:  _German Salami_...
Pg. 177:  _Chorizos_...
Pg. 179:  _Milano Salami, Alessandria, D'Arles_..._Mortadella_..._Apennino_...Sarno_...
Pg. 178:  _Cappicola_  Cappicola is made from a cured pork butt which has been held for 20 days in a freezer at a temperature of 5(degrees--ed.)F. either before or after curing.
Pg. 180:  _Genoa Salami_..._Cooked Salami_ (Salami Cotto)..._Kosher Salami_...
Pg. 207:  _Braunschweiger Mettwurst_...
Pg. 209:  _Souse--Sulz_  Head cheese, souse and sulz are very similar products.  Originally sulz was made of pigsfeet with the bone in.  Later it was made from boneless material to permit slicing.  At the present time, the main difference between head cheese and sulz or souse is that vinegar is used in the latter two products and a larger percentage of jelly is included, as is indicated in the following formula...
Pg. 287:  _Luncheon Meat_  The best grades of luncheon meat are made from lean pork trimmings.
(OED has "luncheon meat" from 1945--ed.)