The U.S. government is loosening restrictions that have kept various Italian delectables out of our country for decades. How long will it take for them to reach our shores?
While the rest of Washington has been brought to a standstill by scandals and partisan gridlock, there’s one issue our nations leaders are making real progress on: cured meats.
NPR reports that at the end of May, the USDA will lift its 40-year ban on the import of Italian salumi from areas that were once restricted due to the presence of swine vesicular disease, including some of the country’s most famous meat-curing regions of the North. The U.S. has upheld a ban on all Italian pork products except for prosciutto di Parma, prosciutto di San Daniele, and mortadella since the 1970s.
For the rest of the story: http://www.fastcoexist.com/1682112/prepare-yourself-for-a-revolution-in-cured-meats