Salumi: naturally

When we use the term “natural salumi”, we’re usually talking about products that involve the use of preservatives like salt, pepper, chilies, spices, and smoke – all things that have always been used in Norcian salumeria. 

However natural preservatives have been substituted by other substances over time. They are above all added to salumi (processed meat products), but also to marinated fish and sometimes even to cheese. Nitrites (E249-E250) and nitrates (E251-E252) help to preserve them from microbial contamination and also improves their look and consistency. Their widespread use is one of the consequences of the industrialization of food production. 

All of this comes as a cost to the product’s quality and the health of the consumer. Today their use seems essential and obvious, but there are producers who refuse to use them. Their salumi are of great quality and safety. We’ll discover how their salumi is made and why we should avoid buying products that contain these additives. 

Speakers:

• Luca Garavaglia, veterinarian, breeder and producer of natural cured meats and varzese breed presidium (Lombardy).
• Roberto Valeriani, norcino of the Frentano sausage presidium (Abruzzo).
• Lucian Scumpu, mayor of the municipality of Bazna (Transylvania), farmer and producer of the Slow Food Bazna Pork Presidium
• Ben Mehedin, head of the food and farming communities Adept Foundation.
• Rosario Valles, medical surgeon, scientific director of Nextsense, Italy.

Moderator:

• Jacopo Goracci, zootechnical scientist and contributor to the Slow Food Foundation for Biodiversity.

Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place.

Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food. #TerraMadre2022 is a Slow Food event. Free entry.

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