On Wednesday, July 31, 2013 2:40:35 PM UTC-6, Sqwertz wrote:
> On Wed, 31 Jul 2013 13:41:21 +0200, ViLco wrote:
>
>
>
> > http://www.huffingtonpost.com/2013/0...n_3187462.html
>
> >
>
> > Looks like the RFC members from USA will be able to find a lot of
>
> > interesting cured pork meats from Italy, from five regions all full of local
>
> > cold cuts. This Borri guy lists exactly the salumi I was going to recommend,
>
> > he knows what he's talking about.
>
> > There's also a nice serie of pictures and explanations about the main
>
> > salumi.
>
> >
>
> > Sqwertz, I wish you to find a Coppa Piacentina somehwere, that's the king of
>
> > sandwiches. One of my staples is just thinly sliced coppa and some
>
> > gorgonzola in ciabatta bread.
>
>
>
> That ban I haven't noticed any new cured Italian meats yet. There has
>
> been a few new serranos and chorisos that have hit the market somwhet
>
> recently. There used to be only 2 or 3 of each, but now there's quite
>
> a few.
>
>
>
> -sw

The reason for the original bans was because of the possibility
of importing bad hog disease pathogens because much of Italian
curing did not cook the meat properly and there was a danger in
allowing the dry cured hams into North America.

If our pigs were to be infected it could wipe out our hog
populations. This would be disastrous.

===