Good and Natural Salumi

Nitrites and nitrates are additives that preserve food them from microbial contaminations but also to improve their appearance and consistency. The mass use of preservatives in cured meats is just one of the many outcomes of the industrialization of food production.

 Nitrites, for example, make it possible to produce cured meats using excess waste from the process – where bacterial contamination is much higher than the processing of whole carcasses – keeping the red color of the meat. Furthermore, these substances are harmful to health.

Food for Change, for Slow Food, also means saying no more nitrites and nitrates, enhancing the alternatives, good and natural. If today the use of these additives seems to be essential and obvious, we forget that the cured meats have been produced for centuries using only natural preservatives such as salt, pepper, chili pepper, spices and smoke.

Culatello di Zibello from Antica Ardenga

Taste workshops and Cooking Schools

 We dedicate a series of events to naturally cured meats in the #foodforchange Slow Meat space.

Thursday 20 September, 4 pm – From Hungary to South Africa: Preservation Techniques Compared. The Hungarian Mangalica sausage is tasted, where the meat is seasoned with salt, pepper, sweet paprika and other spices, hand-bagged and cold-smoked to the smoke of the wood fire. On the other, Federico Fiamozzi proposes the beef of the Aneghe company, dried in the South African manner (Droëwors) with the addition of spices from the Karoo region.

Thursday 20 September, 5:30 pm – From the Po Valley to the Marche: salami al naturale. In this event, we meet Massimo Pezzani of Antica Ardenga, with the “salami libero”, made without using nitrites or nitrates, and the producers of the famous salami of Fabriano (Slow Food Presidium).

Friday 21 September, 1 pm – From Farm to the table: the Philosophy of Peppino Tinari. Always looking for local products, over the years Peppino has created an incredible farm where he raises the black Abruzzese pig, which then turns into high-quality salami, produced without added nitrite and nitrate. An unmissable taste, consisting of salami, pancetta, lard, but also a dish prepared with the less noble parts of the pig.

Saturday, September 22, 4 pm – Naturally Spicy:  Southern Italian Charcuterie  The powder of chilis, sweet or spicy, has been the secret for the preservation of cured meats in the hot areas of Southern Italy for hundreds of years. An all-natural method of production that contrary to what is thought has not hurt the taste and types of meats produced.

Sunday, September 23, 4 pm – Bresaola al Naturale  The Michelin-starred chef Stefano Masanti offers the Valtellina bresaola, which we compare with the bresaola of Maremma cow made by the producers from the Presidium.

But the natural theme is not only about cured meats, it also includes cheeses without industrial ferments, wines without sulfites, bread with natural yeasts … We will present two important events on the theme of naturalness.

A forum

 Sunday, September 23rd, in Sala Blu, from 10:30 to 12:30 In  Natural is possible we focus on the meaning of the term “natural”, a heavy word filled with ideas but too overused, sometimes mystified. Yet we must re-appropriate ourselves to identify those products that have refused, as far as it is legally possible, additives, preservatives, starter, dyes, antioxidants, and so on. There are producers of cheeses without selected ferments, of salumi without nitrites and nitrates, of wine without sulfites and selected yeasts, of bread with sourdough. These producers have embraced a philosophy of maximum naturalness, dedicating more time and knowledge to their work.

Among the various speakers, we point out that of Sandor Katz, the fermentation guru. The New York Times called him “one of the few rock stars in the American food scene”. Newsweek has instead called his book Wild Fermentation “the bible of food fermentations”.

The conference

 At FiorFood Coop, in Galleria San Federico 26, Saturday 22 September from 12:30 to 14, in the conference, held in Italian,  La Naturalità del Cibo come Libertà we will discuss how food consumption, in addition to nourishment, recalls many concepts such as health, choice, care, freedom. All aspects strongly linked to the naturalness of food: without additives, without GMOs, without antibiotics, free from excessive nitrites and nitrates, without phosphates … It is the last frontier of food, investigated from different points of view. That of the consumer who wants to eat healthy at the table, that of producers who must balance the additional costs of the processes required and that of the control institutions, engaged in distinguishing the excesses and possible scams.



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