{ "model": { "rank": 5484, "code": "thing-q188655", "model_id": "vr.tr.salami", "name": "salami", "purpose": "Enable an agent to recognise salami as a prepared sausage product, assess its identity and condition, and determine appropriate handling and culinary uses from product-specific evidence.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q188655/", "tier": 2, "score": 67, "payload": { "layer": "wikidata", "aliases": [ "lamb salami", "Salame all'aglio PAT", "Hungarian salami", "Salame Piemonte PGI", "Salame Cremona PGI", "Gothai salami", "Winter salami", "Salame genovese di Sant'Olcese", "Salsiz", "Salame Piacentino PDO", "Salame di Felino", "Salame di Varzi PDO", "Salame mantovano", "Genoa salami", "Salamini italiani alla cacciatora PDO", "Strolghino", "BiFi" ], "aliasCount": 17, "merged": 17, "knownIn": 67, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": null, "source": { "dataset": "wikidata", "item": "Q188655", "url": "https://www.wikidata.org/wiki/Q188655", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-09T22:28:01Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 19.3, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a08848-0a86-74a3-933e-1d536864f7b3\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: salami\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 005: 1001 register", "usd": 0, "recall": true }, "codex": { "seconds": 64.5, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a08848-0a78-7db1-80ac-e9f354dab32b\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: salami\nRegistry id: vr.tr.salami\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nContext fo" } } }, "metaModel": { "id": "THING-Q188655", "registryId": "vr.tr.salami", "name": "salami", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q188655/", "model": { "registry_id": "vr.tr.salami", "name": "salami", "purpose": "Enable an agent to recognise salami as a prepared sausage product, assess its identity and condition, and determine appropriate handling and culinary uses from product-specific evidence.", "definition": "Salami is a family of seasoned sausages made from comminuted meat and fat, typically fermented and dried, although some varieties undergo cooking.", "scope_statement": "This model owns the salami food-product sense of vr.tr.salami in PHY / PHY.MAT, covering composition, sausage structure, processing history, maturity, presentation and handling status without treating salami as a pure chemical substance or assuming every variety follows the same process.", "in_scope": [ "Salami style, declared identity and relationship to the wider sausage family", "Meat, fat, seasonings, additives and casing composition", "Fermentation, curing, drying, smoking and heat-treatment status where applicable", "Physical condition, maturation and measurable product properties", "Whole, sliced, opened and packaged product states", "Evidence supporting storage, consumption and dietary decisions" ], "out_of_scope": [ "Livestock husbandry, slaughter and upstream meat production", "Starter cultures and mould organisms as independently modelled organisms", "Manufacturing equipment and factory operating procedures", "Curing salts and other ingredients as independent chemical substances", "Recipes and meals that contain salami", "Foodborne diseases and individual medical or dietary advice" ], "distinguishing_features": [ "Identify a sausage product made from a seasoned meat-and-fat mixture formed in a casing or retaining a cased form; an intact cured muscle belongs to a neighbouring cured-meat model.", "Require a declared salami identity or documented style specification; cylindrical shape, red colour or slicing suitability alone cannot establish salami identity.", "Distinguish it from fresh sausage through the declared product category and documented preservation or heat-treatment history, rather than assuming raw-looking meat requires cooking.", "Record the particular salami style before distinguishing it from nearby named sausages; local naming conventions and categories can overlap.", "Treat plant-based products sold as salami alternatives as a boundary question, preserving their declared identity and composition rather than silently equating them with meat salami." ], "characteristics": [ { "name": "Declared salami style", "kind": "category", "unit_or_values": "Labelled style, regional designation or unspecified", "why_it_matters": "Provides the reference against which composition, processing and expected appearance can be interpreted." }, { "name": "Meat species and ingredient composition", "kind": "category", "unit_or_values": "Declared species and ingredient list; mass percentages where available", "why_it_matters": "Separates formulations and supports dietary, allergen and authenticity checks." }, { "name": "Fat proportion", "kind": "measurement", "unit_or_values": "g/100 g, with analytical or label basis", "why_it_matters": "Helps explain texture and formulation differences without inferring composition from visible fat alone." }, { "name": "Particle structure", "kind": "category", "unit_or_values": "Fine, medium or coarse; particle dimensions in mm when measured", "why_it_matters": "Captures the cut-face structure used to distinguish styles and assess consistency." }, { "name": "Casing and surface treatment", "kind": "category", "unit_or_values": "Casing material; declared edibility; mould culture, coating or other treatment; unknown", "why_it_matters": "Determines whether the exterior is part of the edible product and how surface appearance should be interpreted." }, { "name": "Processing history", "kind": "category", "unit_or_values": "Documented fermentation, curing, drying, smoking and heat treatments; unknown for each", "why_it_matters": "Prevents unsupported assumptions about readiness to eat, maturity or preservation." }, { "name": "Acidity", "kind": "measurement", "unit_or_values": "pH, with sampling location, date and method", "why_it_matters": "Supports interpretation of fermentation and product condition within the applicable product specification." }, { "name": "Water activity", "kind": "measurement", "unit_or_values": "Dimensionless aw, with measurement temperature, date and method", "why_it_matters": "Provides evidence relevant to drying and stability, but does not independently establish safe storage." }, { "name": "Maturation status", "kind": "state", "unit_or_values": "In process, released as mature, outside specification or unknown", "why_it_matters": "Separates an intermediate sausage from a finished salami product." }, { "name": "Presentation and package integrity", "kind": "state", "unit_or_values": "Whole or sliced; sealed or opened; intact, damaged or unknown", "why_it_matters": "Changes which handling instructions and shelf-life claims apply." }, { "name": "Storage and consumption instructions", "kind": "category", "unit_or_values": "Product-specific temperature limits in °C, time limits, date labels and cooking instructions", "why_it_matters": "Provides an explicit basis for handling decisions instead of generalising across salami varieties." }, { "name": "Product and lot traceability", "kind": "relation", "unit_or_values": "Links to producer, product specification, lot identifier and applicable notices", "why_it_matters": "Connects the observed item to evidence about its identity, release and subsequent restrictions." } ], "affordances": [ "Classify a product within a documented salami style and identify unresolved category boundaries.", "Compare its declared formulation with dietary requirements and recipe constraints.", "Assess maturation and condition against the applicable product specification.", "Select storage and after-opening handling from verified instructions.", "Determine whether casing removal, slicing or cooking is appropriate for the particular product.", "Trace a package or portion to its lot and flag unsupported consumption or shelf-life claims." ] }, "sources": [], "structure": { "bundles": [ { "id": "salami-identity", "name": "Salami identity", "description": "Establishes which salami sense and style the product represents.", "rationale": "Salami is a varied food category whose name alone does not specify formulation, processing or use.", "layers": [ { "id": "sausage-family-boundary", "name": "Sausage family boundary", "description": "Locates salami relative to fresh sausage, other preserved sausages and whole-muscle cured meats.", "findings": [ { "id": "salami-membership-evidence", "name": "Salami membership evidence", "description": "Record the declared identity and structural evidence that support classifying the item as salami.", "questions": [ { "text": "What label or specification identifies this product as salami?", "kind": "definition", "id": "salami-membership-evidence-q01" }, { "text": "Is it a formed meat mixture, an intact cured cut, another sausage category or a salami alternative?", "kind": "boundary", "id": "salami-membership-evidence-q02" } ] } ] }, { "id": "style-and-origin", "name": "Style and origin", "description": "Separates a style name from claims about geographical origin or production requirements.", "findings": [ { "id": "style-claim-basis", "name": "Style claim basis", "description": "Record what the named style commits this product to and which evidence supports any origin claim.", "questions": [ { "text": "Which documented formulation or processing requirements define the declared style?", "kind": "definition", "id": "style-claim-basis-q01" }, { "text": "What evidence supports the stated production origin or designated-name claim?", "kind": "provenance", "id": "style-claim-basis-q02" } ] } ] } ] }, { "id": "salami-formulation", "name": "Salami formulation", "description": "Describes the meat-and-fat mixture and the casing or surface materials surrounding it.", "rationale": "Formulation and exterior treatment determine identity, texture and suitability for particular eaters and uses.", "layers": [ { "id": "meat-fat-and-seasoning", "name": "Meat, fat and seasoning", "description": "Captures declared ingredients and the internal particle structure.", "findings": [ { "id": "mixture-composition", "name": "Mixture composition", "description": "Record species, fat content, seasonings, curing ingredients and declared allergens without inferring them from appearance.", "questions": [ { "text": "Which meat species, fat sources, seasonings, additives and allergens are declared?", "kind": "provenance", "id": "mixture-composition-q01" }, { "text": "What fat proportion and particle size characterise this formulation, and how were they established?", "kind": "measurement", "id": "mixture-composition-q02" } ] } ] }, { "id": "casing-and-surface", "name": "Casing and surface", "description": "Distinguishes casing, intentional surface treatment and unexplained surface change.", "findings": [ { "id": "exterior-identity", "name": "Exterior identity", "description": "Record casing material, removal instructions and any documented mould culture or coating.", "questions": [ { "text": "What casing and surface treatment were applied to this salami?", "kind": "provenance", "id": "exterior-identity-q01" }, { "text": "Do the product instructions require casing removal before eating or preparation?", "kind": "action", "id": "exterior-identity-q02" } ] } ] } ] }, { "id": "processing-and-maturation", "name": "Processing and maturation", "description": "Records how the salami reached its present state and whether maturation is complete.", "rationale": "Fermentation, drying and heating vary across products and cannot be reconstructed reliably from the salami name.", "layers": [ { "id": "preservation-route", "name": "Preservation route", "description": "Separately records fermentation, curing, drying, smoking and heat treatment.", "findings": [ { "id": "documented-process-profile", "name": "Documented process profile", "description": "Represent each processing step as documented, absent or unknown, with evidence linked to the product or lot.", "questions": [ { "text": "Which fermentation, curing, drying, smoking and heat-treatment steps are documented for this product?", "kind": "provenance", "id": "documented-process-profile-q01" }, { "text": "Is this an intermediate salami undergoing processing or a product released for its declared use?", "kind": "boundary", "id": "documented-process-profile-q02" } ] } ] }, { "id": "maturation-evidence", "name": "Maturation evidence", "description": "Connects maturity claims to measured properties and applicable release criteria.", "findings": [ { "id": "maturity-against-specification", "name": "Maturity against specification", "description": "Record pH, water activity and any specified drying or texture evidence without inventing universal maturity thresholds.", "questions": [ { "text": "What pH, water activity or drying measurements are available, with sampling dates and methods?", "kind": "measurement", "id": "maturity-against-specification-q01" }, { "text": "Which product-specific criteria support declaring maturation complete?", "kind": "definition", "id": "maturity-against-specification-q02" } ] } ] } ] }, { "id": "condition-and-keeping", "name": "Condition and keeping", "description": "Assesses the current product state alongside packaging and storage evidence.", "rationale": "A whole sealed salami and opened slices may require different handling, even when they came from the same product.", "layers": [ { "id": "presentation-and-storage-history", "name": "Presentation and storage history", "description": "Tracks slicing, opening, packaging damage and exposure relative to declared storage conditions.", "findings": [ { "id": "applicable-keeping-instructions", "name": "Applicable keeping instructions", "description": "Associate storage and time limits with the actual presentation and opening state.", "questions": [ { "text": "Is the salami whole or sliced, when was it opened, and is its package intact?", "kind": "provenance", "id": "applicable-keeping-instructions-q01" }, { "text": "Which labelled storage conditions and after-opening limits apply to its current state?", "kind": "action", "id": "applicable-keeping-instructions-q02" } ] } ] }, { "id": "condition-assessment", "name": "Condition assessment", "description": "Compares observed appearance, odour and texture with documented expectations and other evidence.", "findings": [ { "id": "expected-versus-unexplained-change", "name": "Expected versus unexplained change", "description": "Distinguish documented maturation characteristics from unexplained change, retaining uncertainty rather than using appearance as proof of safety.", "questions": [ { "text": "Which surface growth, colour, odour and texture characteristics are expected for this specific salami?", "kind": "definition", "id": "expected-versus-unexplained-change-q01" }, { "text": "Do observed changes, storage deviations or package damage require withholding use pending assessment?", "kind": "action", "id": "expected-versus-unexplained-change-q02" } ] } ] } ] }, { "id": "use-and-traceability", "name": "Use and traceability", "description": "Connects preparation decisions and product restrictions to the identifiable salami lot.", "rationale": "An agent needs evidence for what can be done with this item and a way to apply corrections or restrictions to it.", "layers": [ { "id": "preparation-and-serving", "name": "Preparation and serving", "description": "Establishes readiness for consumption and suitability for the intended culinary use.", "findings": [ { "id": "declared-use-conditions", "name": "Declared use conditions", "description": "Record whether direct consumption is intended and any required preparation before slicing, serving or adding to a dish.", "questions": [ { "text": "Does the product explicitly support ready-to-eat use, or specify cooking or other preparation?", "kind": "action", "id": "declared-use-conditions-q01" }, { "text": "Are its casing, firmness, sliceability and formulation suitable for the intended serving or recipe?", "kind": "action", "id": "declared-use-conditions-q02" } ] } ] }, { "id": "lot-linked-evidence", "name": "Lot-linked evidence", "description": "Preserves the connection between the food item, producer information and applicable restrictions.", "findings": [ { "id": "portion-to-lot-link", "name": "Portion-to-lot link", "description": "Maintain traceability when salami is removed from packaging or divided into portions.", "questions": [ { "text": "Which producer, product identifier, lot and date labels identify this salami or its source package?", "kind": "provenance", "id": "portion-to-lot-link-q01" }, { "text": "Do any verified notices or restrictions apply to that product and lot?", "kind": "action", "id": "portion-to-lot-link-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "This describes the food product, a variable biological mixture rather than a pure chemical substance; a single CAS identifier or melting point would be inappropriate.", "Fermentation, cooking, shelf stability and refrigeration requirements depend on the specific product and validated process; no universal measurement ranges are asserted.", "Named regulations and protected designations are recalled, not checked; current provisions, amendments and product specifications require verification." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of salami this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Genoa salami", "Milano salami", "Hungarian salami", "Felino salami", "Hard salami", "Cotto salami" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of salami this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-identifiers", "name": "Identifiers and schemes", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "scheme": "EU protected geographical indications", "value_or_pattern": "Salame Felino - PGI", "note": "Identifies a protected regional product, not salami generally." }, { "scheme": "EU protected designations of origin", "value_or_pattern": "Salame di Varzi - PDO", "note": "Identifies a protected regional product with a defined production specification." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of salami this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Codex Alimentarius Commission: Code of Hygienic Practice for Meat, CXC 58-2005.", "European Parliament and Council: Regulation (EC) No 853/2004 establishes specific hygiene rules for food of animal origin.", "European Commission: Regulation (EC) No 2073/2005 establishes microbiological criteria for foodstuffs.", "European Parliament and Council: Regulation (EC) No 1333/2008 governs food additives, including permitted uses of curing additives." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of salami this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Sliced for sandwiches.", "Served on charcuterie platters or as antipasti.", "Used as a pizza topping.", "Added to cooked dishes for meat, fat and seasoning." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of salami this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Inadequately controlled fermentation, drying or cooking can allow pathogens to survive.", "Post-process contamination can introduce Listeria monocytogenes into ready-to-eat products.", "Uncontrolled fermentation can permit Staphylococcus aureus growth and enterotoxin formation.", "Unwanted mould growth and fat oxidation can spoil the product; intentional surface mould must be distinguished from contamination.", "Incorrect curing-additive dosing can create chemical hazards." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of salami this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Italian regional styles differ in meat selection, grind size, seasoning, casing and maturation.", "Hungarian styles include smoked products and varieties with characteristic surface mould.", "North American usage includes hard salami and cooked salami; the name alone does not establish fermentation, drying or storage requirements." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of salami this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "name": "sausage", "difference": "Sausage is the broader category; salami identifies particular seasoned styles, usually preserved through fermentation and drying." }, { "name": "pepperoni", "difference": "Pepperoni is a specific spicy, usually paprika- or chilli-seasoned salami-style sausage, especially associated with American cuisine." }, { "name": "dry-cured ham", "difference": "Dry-cured ham preserves a whole anatomical cut; salami is made from comminuted meat and fat." }, { "name": "chorizo", "difference": "Chorizo denotes distinct regional sausage traditions, commonly characterised by paprika or chilli; it can be fresh or cured." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of salami this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which authoritative category definition should anchor salami when the registry provides no definition, particularly across fermented, heat-treated and regionally named variants?", "Does vr.tr.salami include plant-based salami alternatives, or should those products be related to this entry through a separate registered concept?", "Which style-specific specifications provide defensible maturation, surface-condition and storage criteria without imposing one threshold across all salami?", "Which jurisdiction and market govern any composition, designated-name, labelling or consumption claims attached to a particular product?", "Does an existing Vercy world model already cover salami or the relevant sausage concept, requiring reuse rather than a separate publication?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 18, "questions": 28 } }, "draft": { "generator": "vr.draft.v3", "status": "draft-generated", "researched": false, "archetype": "chemical substance or material", "method": "Written from the archetype playbook - what this kind of thing needs beyond identity and provenance - and from the structure that recurred across 6,333 models already researched by two engines. Applied to this entry by rule. No source was read for this thing and no claim here is researched. This entry carries no facets of its own, so they were inferred from its domain - a guess about a whole domain applied to one thing.", "facetsInferred": true, "nextPass": "A researcher replaces this draft with a sourced specification. Treat every sentence below as a proposal to argue with.", "purpose": "Give an agent a durable, checkable way to recognise a salami, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an agent to recognise salami as a prepared sausage product, assess its identity and condition, and determine appropriate handling and culinary uses from product-specific evidence.", "characteristics": { "substance": "material", "origin": "natural", "agency": "inert", "mobility": "varies" }, "whatYouCanDoWithIt": [ "observed and measured", "consumed or used up" ], "distinguishingFeatures": [ "Names folded into this entry, which a task may need to split apart again: lamb salami, Salame all'aglio PAT, Hungarian salami, Salame Piemonte PGI, Salame Cremona PGI, Gothai salami, Winter salami, Salame genovese di Sant'Olcese, Salsiz, Salame Piacentino PDO, Salame di Felino, Salame di Varzi PDO.", "17 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "Described in 67 Wikipedia languages, which is a measure of how widely the thing is known, not of how important it is." ], "openQuestionsForResearch": [ "Which of the bundles below does a real task actually need, and which are ceremony?", "What does this thing have that the facets do not capture at all?", "Which neighbouring kind is most often confused with a salami, and on what evidence are they told apart?" ], "whatItIsMadeOf": "matter you can touch", "physicalCharacter": [ "Mobility varies between examples.", "Does nothing on its own; everything it does, something else did to it.", "These come from the domain this entry sits in rather than from the entry itself, so treat them as a first guess about the whole domain applied to one thing." ], "whatCanBeDoneWithIt": [ "observe it, measure it, record its state", "use it up, and then need more of it" ], "howItIsRecognised": [ "Not recognisable by sight in any reliable way. Appearance varies with grade, form and additives; identification is by label, by documentation, or by assay." ], "relatedModels": [ { "relation": "covers", "note": "Finer kinds folded into this entry because telling them apart needs a task that asks for it. Each is a model waiting to be split out when one does.", "targets": [ "lamb salami", "Salame all'aglio PAT", "Hungarian salami", "Salame Piemonte PGI", "Salame Cremona PGI", "Gothai salami", "Winter salami", "Salame genovese di Sant'Olcese", "Salsiz", "Salame Piacentino PDO", "Salame di Felino", "Salame di Varzi PDO" ] } ], "standing": "Described in 67 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is. 17 finer distinctions are held inside this entry as names rather than as separate models.", "structure": { "bundles": [ { "id": "identity-and-classification", "name": "Identity, naming and classification", "description": "How an agent tells one salami from another, and a salami from things that resemble it.", "rationale": "Recognition comes before every other claim. Without stable identity nothing else in the model can be trusted to be about the same thing twice.", "layers": [ { "id": "naming-and-identifiers", "name": "Names and identifiers", "description": "The names this thing goes by and the identifiers that survive translation and time.", "findings": [ { "id": "preferred-name-and-aliases", "name": "Preferred name, aliases and local names", "description": "Which name to use, which names mean the same thing, and which merely sound similar.", "questions": [ { "id": "preferred-name-and-aliases-q01", "text": "What identifies and describes the name of a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "preferred-name-and-aliases-q02", "text": "Who or what asserted this about the name of a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "preferred-name-and-aliases-q03", "text": "What may an agent decide or do once the name of a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "stable-identifiers", "name": "Stable identifiers and external keys", "description": "Identifiers that keep pointing at this kind of thing across systems and languages.", "questions": [ { "id": "stable-identifiers-q01", "text": "What identifies and describes an identifier for a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stable-identifiers-q02", "text": "Who or what asserted this about an identifier for a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stable-identifiers-q03", "text": "What may an agent decide or do once an identifier for a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "classification-and-granularity", "name": "Classification and granularity", "description": "Where a salami sits among kinds, and how finely a task needs to cut it.", "findings": [ { "id": "kind-and-parents", "name": "Kind, parents and neighbouring kinds", "description": "The classes this thing belongs to and the ones it is next to.", "questions": [ { "id": "kind-and-parents-q01", "text": "What identifies and describes the kind of a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "kind-and-parents-q02", "text": "Who or what asserted this about the kind of a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "kind-and-parents-q03", "text": "What may an agent decide or do once the kind of a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "distinguishing-features", "name": "Distinguishing features", "description": "What separates a salami from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "distinguishing-features-q02", "text": "Who or what asserted this about what distinguishes a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "distinguishing-features-q03", "text": "What may an agent decide or do once what distinguishes a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "form-and-composition", "name": "Form, composition and condition", "description": "What a salami is made of, what shape and size it takes, and what state it is in.", "rationale": "A physical thing can be measured, and a model that cannot record its measurements cannot support any decision that depends on them.", "layers": [ { "id": "form-and-dimensions", "name": "Form and dimensions", "description": "Shape, size, mass and the ranges these take across examples.", "findings": [ { "id": "measurable-dimensions", "name": "Measurable dimensions and their units", "description": "The quantities worth recording and the units they are recorded in.", "questions": [ { "id": "measurable-dimensions-q01", "text": "What identifies and describes the dimensions of a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "measurable-dimensions-q02", "text": "Who or what asserted this about the dimensions of a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "measurable-dimensions-q03", "text": "What may an agent decide or do once the dimensions of a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "material-and-composition", "name": "Material and composition", "description": "Materials, parts and how they are put together.", "findings": [ { "id": "parts-and-materials", "name": "Parts and materials", "description": "What a salami is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "parts-and-materials-q02", "text": "Who or what asserted this about the composition of a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "parts-and-materials-q03", "text": "What may an agent decide or do once the composition of a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "condition-and-integrity", "name": "Condition and integrity", "description": "Wear, damage, health and the difference between working and broken.", "findings": [ { "id": "condition-assessment", "name": "Condition, damage and health", "description": "How the condition of a salami is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "condition-assessment-q02", "text": "Who or what asserted this about the condition of a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "condition-assessment-q03", "text": "What may an agent decide or do once the condition of a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "place-and-movement", "name": "Place and movement", "description": "Where a salami is, how it got there and where it may go (varies).", "rationale": "A thing that can move needs its position recorded with a time, or every later claim about it is about a place it has left.", "layers": [ { "id": "location-and-placement", "name": "Location and placement", "description": "Position, containment and the reference frame the position is given in.", "findings": [ { "id": "position-and-frame", "name": "Position, container and reference frame", "description": "Where a salami is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "position-and-frame-q02", "text": "Who or what asserted this about the location of a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "position-and-frame-q03", "text": "What may an agent decide or do once the location of a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "movement-and-transfer", "name": "Movement and transfer", "description": "How a salami is carried, installed or relocated.", "findings": [ { "id": "movement-events", "name": "Movement events and constraints", "description": "What counts as a movement, what records it and what limits it.", "questions": [ { "id": "movement-events-q01", "text": "What identifies and describes the movement of a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "movement-events-q02", "text": "Who or what asserted this about the movement of a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "movement-events-q03", "text": "What may an agent decide or do once the movement of a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "state-and-lifecycle", "name": "State and lifecycle", "description": "The states a salami passes through and the events that move it between them.", "rationale": "Most decisions about a thing depend on what state it is in now, which is a claim with a time on it, not a property.", "layers": [ { "id": "lifecycle-stages", "name": "Lifecycle stages", "description": "From coming into existence to ceasing to be one of these.", "findings": [ { "id": "stages-and-transitions", "name": "Stages and transitions", "description": "The stages worth naming and what moves a salami between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stages-and-transitions-q02", "text": "Who or what asserted this about the lifecycle of a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stages-and-transitions-q03", "text": "What may an agent decide or do once the lifecycle of a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "observations-and-status", "name": "Observations and current status", "description": "What is observed about a salami, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a salami is recorded so that it can be superseded rather than overwritten.", "questions": [ { "id": "observation-record-q01", "text": "What identifies and describes an observation of a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "observation-record-q02", "text": "Who or what asserted this about an observation of a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "observation-record-q03", "text": "What may an agent decide or do once an observation of a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "use-and-operation", "name": "Use and operation", "description": "What can be done with a salami and what it takes to do it.", "rationale": "An agent that can recognise a thing but not act on it has only half a model.", "layers": [ { "id": "intended-use", "name": "Intended use and function", "description": "What a salami is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a salami performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "function-and-purpose-q02", "text": "Who or what asserted this about the use of a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "function-and-purpose-q03", "text": "What may an agent decide or do once the use of a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "handling-and-procedure", "name": "Handling and procedure", "description": "The steps, skills and tools involved in using a salami.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a salami at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "procedures-and-skills-q02", "text": "Who or what asserted this about handling a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "procedures-and-skills-q03", "text": "What may an agent decide or do once handling a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "supply-and-consumption", "name": "Supply and consumption", "description": "Quantities, rates and what running out means.", "findings": [ { "id": "consumption-and-stock", "name": "Consumption, stock and replenishment", "description": "How much of a salami there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "consumption-and-stock-q02", "text": "Who or what asserted this about the supply of a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "consumption-and-stock-q03", "text": "What may an agent decide or do once the supply of a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "composition-and-identity", "name": "Composition, grade and chemical identity", "description": "What salami is made of and how pure the thing in hand is.", "rationale": "Grade decides what a substance may be used for, so a model that records only the name cannot support any decision about use.", "layers": [ { "id": "chemical-identity", "name": "Chemical identity", "description": "Formula, structure and the registry numbers that name it unambiguously.", "findings": [ { "id": "identity-record", "name": "Identity and registry numbers", "description": "What identifies this substance across suppliers and regulators.", "questions": [ { "id": "identity-record-q01", "text": "What formula, structure and registry identifiers name salami unambiguously?", "kind": "definition" }, { "id": "identity-record-q02", "text": "Which related substances share a name in common use but not an identifier?", "kind": "boundary" } ] } ] }, { "id": "grade-and-impurities", "name": "Grade, purity and impurities", "description": "The specification a batch meets and what else is in it.", "findings": [ { "id": "specification", "name": "Specification and assay", "description": "How purity is stated and measured, and which impurities matter.", "questions": [ { "id": "specification-q01", "text": "What grades of salami exist, how is purity assayed, and which impurities are limited?", "kind": "measurement" }, { "id": "specification-q02", "text": "Which use requires which grade, and what happens when a lower grade is substituted?", "kind": "action" } ] } ] } ] }, { "id": "properties-and-behaviour", "name": "Properties and behaviour", "description": "How salami behaves under conditions an agent can measure or change.", "rationale": "Physical constants are the part of a substance model that transfers between contexts, and each needs its unit and its conditions.", "layers": [ { "id": "physical-constants", "name": "Physical constants", "description": "Values that hold for the pure substance, with their conditions.", "findings": [ { "id": "constants-record", "name": "Constants and conditions", "description": "The quantities worth recording and the state they apply in.", "questions": [ { "id": "constants-record-q01", "text": "What are the defining physical constants of salami, in what units and under what conditions?", "kind": "measurement" }, { "id": "constants-record-q02", "text": "Which of these values change with grade or form rather than being fixed?", "kind": "boundary" } ] } ] }, { "id": "stability-and-reactivity", "name": "Stability and reactivity", "description": "What it reacts with, degrades into, and how it is stored.", "findings": [ { "id": "incompatibilities", "name": "Incompatibilities and degradation", "description": "What must not meet it, and what it becomes over time.", "questions": [ { "id": "incompatibilities-q01", "text": "What is salami incompatible with, and what does it degrade into under storage?", "kind": "definition" }, { "id": "incompatibilities-q02", "text": "What storage and handling does that require, and who is competent to do it?", "kind": "action" } ] } ] } ] }, { "id": "hazard-and-regulation", "name": "Hazard classification and regulation", "description": "How salami can harm, and what the law says about holding and moving it.", "rationale": "A substance model without its hazard class and its regulatory identity is unusable in exactly the situations that matter.", "layers": [ { "id": "hazard-class", "name": "Hazard classification", "description": "Classified hazards, exposure limits and protective measures.", "findings": [ { "id": "classified-hazards", "name": "Classified hazards and limits", "description": "The classification, the scheme it belongs to, and the limits set.", "questions": [ { "id": "classified-hazards-q01", "text": "How is salami classified for hazard, under which scheme, and what exposure limits apply?", "kind": "definition" }, { "id": "classified-hazards-q02", "text": "What protection does handling require, and what must an agent refuse to do without it?", "kind": "action" } ] } ] }, { "id": "regulatory-identity", "name": "Regulatory identity and control", "description": "Registration, restriction and transport rules by jurisdiction.", "findings": [ { "id": "controls", "name": "Controls and jurisdiction", "description": "Where it is restricted and what the restriction attaches to.", "questions": [ { "id": "controls-q01", "text": "Which registrations, restrictions or transport rules cover salami, and where?", "kind": "provenance" }, { "id": "controls-q02", "text": "Does the control attach to the substance, its concentration, or its intended use?", "kind": "boundary" } ] } ] } ] }, { "id": "provenance-and-evidence", "name": "Provenance, evidence and time", "description": "Where every claim about a salami came from and when it held.", "rationale": "A claim without a source and a time cannot be superseded, only overwritten, and an agent that overwrites loses the ability to explain itself.", "layers": [ { "id": "source-and-authority", "name": "Source and authority", "description": "Who said it, on what evidence, and how strongly.", "findings": [ { "id": "claim-provenance", "name": "Claim provenance and confidence", "description": "The authority behind each claim about a salami and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "claim-provenance-q02", "text": "Who or what asserted this about a claim about a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "claim-provenance-q03", "text": "What may an agent decide or do once a claim about a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "time-and-versions", "name": "Time, versions and supersession", "description": "When a claim was true, when it was learnt, and what replaced it.", "findings": [ { "id": "validity-and-supersession", "name": "Validity period and supersession", "description": "How an old claim about a salami is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a salami, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "validity-and-supersession-q02", "text": "Who or what asserted this about the validity of a claim about a salami, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "validity-and-supersession-q03", "text": "What may an agent decide or do once the validity of a claim about a salami is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] } ] }, "statistics": { "bundles": 9, "layers": 20, "findings": 22, "questions": 60 } } } }