I’m glad I was warned. I’d been about to buy some, as we’ve liked it as an easy-to-find salami for decades. It does look different now, so I was scared off. I went ahead and tried some Boar’s Head, but it was flaccid and bland. I need a firm, garlicky salami in my life.
I wonder if they don’t actually make it themselves, and are getting it from a different supplier…
The general crapification of life continues I guess.
Someone told me (was it here?) that Kraft bought the company and changed the recipe. Did they think no one would notice?
According to the reviews on OM’s FB page, several products have changed. Their hard salami was the only thing I ever bought.
This hard salami review sums it up:
Try Hillshire Farm instead.
Goes for OM hotdogs and bacon, too, all the prepackaged stuff just gets worse, wonder if they’ll figure a way to make Pop Tarts suck even more than they always have? Hillshire Farms is just as bad, and I remember years ago when Boars Head was something more than overpriced out and out crap. Goes all the way back to when the USDA decided “Choice” meant barely edible. Learn how to cook fresh food, if I can do it anybody can. And I respect the reviewer on the OM page leading with a Blazing Saddles reference…
If you google about salami (which I did not too long ago) you learn that GENOA salami, an Italian product, is primarily pork with a bit of beef added, and is softened with wine or grape must. HARD salami is Central European, contains more beef than pork, and more garlic than black pepper.
Jeez, SORRY to have made the suggestion. I just feel that life is too short to eat crappy salami.
I also recommend Aldi brand Hard Salami.
All my wife uses and we love it.
OM’s salami I wouldn’t toss to my mice, rustling in the background, because I’d prefer that they died. Surprisingly, his bologna con jalapenos makes a good sandwich.
As for the OP, do you even KNOW any Italians? 
If you are in the habit of eating it on crackers you should be made aware that my lifelong favorite “Nabisco Premium Saltines” has undergone some kind of change in processing and now tastes like a science project.
You didn’t “make a suggestion.” You posted an extremely haughty “look how awesome I am because I don’t eat junk unworthy of my dogs” food snob put-down.
I thought this was my imagination. Last time I bought Saltines they sucked.
Re: Salami. I suspect some kind of cost cutting behind the scenes. Hopefully if sales nosedive they will reverse the policy. That’s how the free market is supposed to work right?
I remember when the local butchers would tell me that they wouldn’t feed “choice” beef to their dog. Now choice beef costs a fortune, and I literally can NOT recall when I’ve seen a piece of beef at the store labeled ‘prime’. Where has all the prime beef gone to? The choice steaks are about where I’d expect prime to be cost-wise, given inflation, and the prime aren’t even put out at the grocery store.
The restaurants snag most of the prime, You can find some at Costco. Whole Foods and other upmarket groceries will have it, too Except for certain cuts, I find it a waste of money. I have no idea what people are talking about when they say they’d feed choice to their dogs. Choice meat it delicious and, if you look closely enough, you can find some that is nearly indistinguishable from prime with its marbling. Now select or, even worse, utility or ungraded meat, I could see. But choice is perfectly tender and delicious,
backdoor bragging.
Or just plain bullshit. Now, there is a certain amount of variation on what gets graded choice, so you have to look at your steaks. Some are closer to the select grade in terms of marbling, some to prime. But I, for example, would never buy a prime tenderloin. That’s just throwing money in the trash. Prime ribeye or strip? Yeah, maybe. Prime chuck or brisket? No (except I have bought prime brisket at Costco because a whole packer cut brisket prime is cheaper per pound than a choice brisket flat. Did not notice any difference in result fir that particular cut.) and I’ll take any dry aged choice steak over a regular prime steak any day of the week.
What is that supposed to mean?
IS NOTHING SACRED??
This I suppose depends on where you’re starting from. I just google image searched “1960 supermarket ad” and found this one with the price of three cuts, all grade “choice” from 1960. I used the US inflation calculator with a start date of 1961 to calculate the following numbers:
Round steak $0.69/lb = $5.67/lb
Sirloin steak $0.89/lb = $7.31/lb
Porterhouse steak $0.98/lb = $8.05/lb
And, remember, these are sales price in ads, to get you through the door. At my local grocery, choice round is usually around $4.99/lb. (I bought some on sale last week for $3.49/lb). Sirloin is closer at around $6.99/lb. Porterhouse is about the same as in 1960, at $7.99/lb. But those aren’t sales prices.
Or looking forward to 1970, we have pot roast at $0.79/lb. That’s $5/lb today. Pot roast at my supermarket is usually closer to $3.50/lb. Ground beef is $0.59/lb, or $3.73/lb in bulk (5 lb packages.) I get it for $2.49-$3.49/lb depending if I get the 73:27 or 80:20.
So I really don’t think meat has outpaced inflation at all.
You could try Ekridge. I haven’t tasted Ekridge Hard Salami for a while, but it was good when I did. Very good in fact, nice and tangy, which I like in sausage.
Sorry, this is confusing. I should have written “Ground beef, in that ad, was $0.59/lb, or $3.73/lb in bulk (5 lb packages) at today’s prices. I get it for …”