I always wonder what kinds of cured meats they're checking as well. Do they throw them all in the same category? Would there be a difference between what is do

I always wonder what kinds of cured meats they're checking as well. Do they throw them all in the same category? Would there be a difference between what is done commercially today vs what you might have gotten at the local butcher 50-100 years ago? I remember eating Salami with the white mold coating on it. Like you'd get if you made it yourself. Then I got some commercial 3 kinds of salami package at Costco recently and while it looked awesome from the outside it turned out the white coating was inedible plastic you're supposed to remove before eating. No telling what else they changed over "real salami". I bet a lot of it is just to make it look and taste like the equivalent kind of salami.