“Salumiere. Charcutier. Wurstmeister.” RESPECTING TRADITION AND REMAINING RELEVANT
Charcuterie provides an opportunity to experience unique smells, aroma, flavor and textures associated with very high-nutritional value and high digestibility. It is due to the complex natural processes used in production. What makes royalty is respect of nature. Italian culture also respects tradition to produce the animal, handle the meat and process with a different awareness. Salumi are produced with salt only to manage the fermenting flora, the accent being on the mastery of the dehydrating. It is becoming a new theme in the underground American charcuterie, but it is butting heads with the usage of Nitrite and excess acidification demanded by USDA. Small local producers respecting their territory cannot access the US market. Still, at grand pains a few have surmounted the regulation obstacles but are
constrained by the disposition of the skilled deli service to respect freshness. Maybe their products need to be moved into the cheese counters manned by the knowledgeable staff. An obvious potential exists (for emerging regions), there are many latent territories the natural resources exist but the awareness is hardly surfacing. The seeds are still underground.