Regulations allow the production of natural cured meats, without preservatives, but few pork butchers choose not to use them. The majority of producers use nitrites or nitrates in order to avoid risks to consumers, due to the possible proliferation of bacteria harmful to human health, but also in order to avoid the deterioration of meat as a consequence of its natural oxidation.
We are rightly concerned about Clostridium botulinum, but what is the consequence for human health of the prolonged intake of nitrates or nitrites used in the production of industrial salami, but also of many artisanal ones? What is the effect of their accumulation in our organism? It is almost impossible to know which of our behaviors has determined the onset of a disease, however we have a certainty: it has been proven that nitrites and nitrates can cause cancerous degeneration. Therefore it is better to avoid the consumption of foods containing chemical preservatives, when possible. Natural cured meats are an alternative.
Some pork butchers produce natural cured meats, using only meat, spices and salt. Is this possible? Yes. Is it dangerous for those who consume these meats? No, but it is necessary to process meats respecting a careful production technology. The purpose of this training is to make people think about the value of producing naturally and also about the production implications: how is a natural cured meat product made? What production challenges and risks do those who make this choice face? What are the advantages?
Introduces: Piero Sardo, President of the Slow Food Foundation for Biodiversity.
- Jacopo Goracci, livestock breeder and director of Tenuta di Paganico, producer of Cinta Senese cured meats and head of the Slow Food Maremma Cattle Breed Presidium (Tuscany).
- Manuel Gambon, pitina Slow Food Presidium producer (Friuli Venezia Giulia)
- Francesca Pedonese, University of Pisa Researcher in Food Inspection
Translated with www.DeepL.com/Translator (free version)
Event languages: IT