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HEALTH AND DELI MEATS

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CURED MEATS, ALL THE PREJUDICES...

A CLOSE-UP ON CURED MEATS

THOSE UNKNOWN FATS

CURED MEATS IN THE DIET

PORK CUTS

MINI DICTIONARY

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CURED MEATS. ALL THE PREJUDICES TO BE UNMASKED, ALL THE QUALITIES TO BE DISCOVERED
Everybody is agreed on one thing: two or three slices of salami or a succulent serving of ham are a great joy to the palate. However, not everyone knows that these delicacies are also very valid foodstuffs from many aspects: healthy, nourishing and digestible. There are still many prejudices about cured meats, and these are connected both with the idea of the pig as "fat" and with the preparation of the derived products, whether sausages, salamis or hams, which is not always perfect in terms of ingredients and processing. These are prejudices which now have to be unmasked.

Effectively, the most qualified foodstuff companies in the sector assure excellent raw materials that are healthy and controlled by continual veterinary examinations. The pigs are reared with care, and fed on healthy foods to produce prized meat that is lean and rich in protein and other precious nutritional elements, which is then used to make salami, mortadella, bresaola, speck...
Here it is a good idea to clarify a few points about the methods of preparation of these delicacies.

Centuries-old tradition has taught us that the ancient techniques, as perfected by modern knowledge, are absolutely insuperable.
And so for a good raw ham, the two key rules are:
curing in well-ventilated premises and the use of salt, the best preservative of all, the "genuineness" of which is beyond discussion.
Quality controlled cured meats contain nothing else. In other words, the rigorous hygienic controls which the modern companies pursue during the processing of the cured meats make the risk of the presence of micro-organisms negligible. For example, even mothers-to-be can tranquilly eat ham without any fear of contracting toxoplasmosis, which can be present in non-controlled raw meat and can cause damage to the unborn baby.

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