@kirbz and @CNW
I can explain the salami thing (as a salami maker!) - Salami is a fermented meat. It isn't cooked, it is aged and fermented. If it isn't fermented properly, it just rots and (at best) goes off, while at worst it can create very toxic bacteria. The key ingredient to kick starting a ferment? SUGAR! There's simply no other way to kick off a ferment.
In fermented products like sauerkraut and fermented veg, there is enough naturally occurring sugar to kick off the ferment, but meat has 0 naturally occurring sugar, so it must be added.
So while there are chomp sticks and some rare products which claim to be salami and don't have sugar, they're actually more of a jerky product (dehydrated and preserved with salt) than a salami. I have wracked my brain on how to make compliant salami and have come up absolutely blank. It just can't be done, and still be a salami.