Italian Cured Beef Makes Its Way State Side
from Italian Traditional Food

Italian Cured Beef Debuts In The US

It was only but a few years ago that the United States agricultural department, started to allow the import of Italian cured beef into the States. This wonderful and refined cousin of what we know as bologna is known as Mortadella and is wonderful meat. This meat which is actually air dried after it is rubbed with spices, is considered a fine cold cut to the Italians yet was very questionable health wise by the American culture.

Today, this meat is actually quite appreciated by the western culture, and the Italians living in America readily embraced it, as it was something they felt was long lost to them due to red tape.

Mixed Opinions

While Italian cured beef is very much revered by the Italians world wide, it is understandable that there may be some apprehension among other cultures that are not familiar with this deli delight. The Italians have been eating this beef for hundreds of years, and have perfected the manner in which they cure this beef in order to ensure safety for those that wanted to eat it.

The United States did not have enough evidence to support the safe and hygienic practices of curing this beef with air, so in order to protect the safety of its citizens it forbade the introduction of this meat in to the country. Times do chance however, and this meat is now practically found in every major deli whether it is a single family owned or chain style deli worldwide.

Finely Sliced Please

If you are looking for a great deli style Italian meat, then look no further than cured beef the Italian way. This meat can be sliced so thing you could write on it, and it almost looks translucent. This meat is smoky and nutty all at the same time, and it offers great natural oil that only serves to enhance the true flavor of the beef that is cured.

Fantastic spices and herbs are rubbed on this beef prior to being hung to dry at room temperature. This allows the mix to permeate the beef, and accent the flavor of the smoky essence of the cure.

Many Americans are already familiar with Prosciutto, and this Italian cured beef is basically the same style hung meat that the Italians have become for famous for over the centuries. If you are in the mood for some of the finest Italian lunchmeat cold cuts, be sure to try this cured beef, as it is absolutely a wonderful experience.

Open To Change

The Delis on the United States are actually far more open today about the practices of the Italians where it comes to how they process their cold cuts as in the Italian cured beef.

The practice in Italy has seemed to work over the generations, so it can be something that can be appreciated for what it is and everyone gets a chance to enjoy this great meat.

When the Italians come out with their next innovation in fine meat production, you may actually find the US far less stringent and far ahead of the game the next time around.

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