A Ban on Some Italian Cured Meat Is Ending
Since the USDA has confirmed the absence swine vesicular disease in certain regions of Northern Italy, the ban on imported meats will relax. However, some American artisanal producers are concerned the USDA will only import meats from commercial-scale producers -- not the quality American will be expecting.
Since the ban, believed to have been in effect at least since the 1970s after a series of European livestock diseases, Mr. Buzzio estimated that certification for Italian producers cost as much as $100,000, a price beyond many artisanal producers, he said.
“It could open up a new world of Italian salami to the United States,” said Joseph Bastianich, an owner of the Eataly grocery stores in the United States. “Americans have been eating bad salami forever, but now the end is near.”
Photo by Tony Cenicola/The New York Times