LONZA ITALIAN DRY CURED PORK 2.50LB !! US SELLIER !!

Description

Cured meats are so delicious, but do you know where they came from? Cured meats, or salumi as they are known in Italy, first came about to solve the problem of meat rotting or going off quickly.
Curing the meat - either by smoking, air-drying or salting - provided a handy solution which allowed people to eat the meat over a longer period of time. Before modern refrigeration, this was vital!
The reduced water content of the meat and the preservation powers of the salt discouraged the growth of microbes and bacteria. So meat lasted longer, was safe to eat and as an extra bonus, it was tasty too.
The Amazing Variety of Italian Cured Meats
All over the world, people have been curing meat for centuries. Italy, in particular, has developed amazing techniques to cure meat, with strong traditions that date back to the Roman era.
The Italians have developed a surprising array of cured meats, from prosciutto to pancetta, salami and more.
They vary from region to region, although some methods became popular across the country.
Each variation of cured meat has its own unique taste, due to the combination of ingredients, the fat content, the seasoning, where they came from and the method used.