Lime Slice, thank so much for this article. It is indeed interesting.

Sorry I must have misread your first post where you talked about the "whole eggs" and "cooked ham/bacon". In thought you were correcting earlier posts of mine.

And with regards to home made salami. I agree with you on the "real" salami production possibly offending a lot of people. But when I googled "home-made salami" what I came up with was a whole lot of recipes that pretty much were just a meat loaf type thing, where mince, spices and liquid smoke and curing salt was mixed, wrapped in aluminium foil, then baked in the oven for a couple o hours.
But yes, real salami, with it's moldy outer would probably be a different thing to watch. Although I'm sure any sausage production would turn most of us off. Did anyone see the poultry show that Jamie Oliver did a year or so ago? Now the part about mechanically reclaimed meat (MRM) was a real turn off for me. Much more so than using offal. But maybe growing up in Europe does desensitise you little bit...

Thanks for your input, very much appreciated.
Saša