Here are a few alternatives to consider that are made by many artisan producers without the use of nitrates: Karyn is a seasoned herbalist, book author, columnist and freelance writer who specializes in holistic living and natural health. The process involved in making a salami involves curing and drying. Chicken truffle sausage is seasoned with garlic, spices, truffles and truffle oil and is suitable for grilling, roasting or pan frying. Place the meat in the container. Each phase of the Taliouine saffron cultivation is …, Slow Rice, the first event on the sustainability, tradition, and future of rice, will be held in Wenzhou, China, and online at Terra Madre Salone Del Gusto, from November 27 to 29. All at the expense of not just the quality of the product, but also consumers’ health. Using a large tub or other container with a lid, place all of the ingredients in the container and stir to combine. In the industry, celery powder is often used as a substitute for the nitrite. 1 teaspoon black pepper, coarsely cracked. Insta Cure For this reason, some home butchers prefer to use curing salt without nitrates. Cookies help us deliver our services. Using a long, sharp knife, cut the pork belly into bacon strips as thin or as thick as you like. Rub the spice mixture over the pork belly, taking care to cover every bit of surface on all sides. This water soluble compound is not born in a test tube, but is found in abundance in plants. Today, the use of these additives seems unavoidable and taken for granted, but it is overlooked that charcuterie has been produced for centuries using only natural preservatives, such as salt, pepper, chili pepper, spices and smoke. Traditional italian way of making salami only has 3% salt no other additives like starter cultures and curing salt. The curing salt is applied to the surface of the meat and then placed in the refrigerator in a sealed bag. In the HHH Episode #11 we talk all things meat prep- getting your wild game out of the mountains, home, and then how to make things like summer sausage yourself. This approach reduces the risk of bacterial growth and, with a sound drying process that involves using cold rooms, it’s possible to avoid using preservatives. Stir to mix. Terra Madre isn’t slowing down as we reach the end of the calendar year, of course: Our finishing line is much further off! All content and options expressed on this page are solely those of Slow Food. In regulating its Presidia, Slow Food stresses that nitrites should be avoided, while the use of nitrates should be limited. If you wish to impart a smoky flavor to your bacon, roast it in the oven at 200 F until it reaches an internal temperature of 150 F, or about 90 minutes. Be sure the meat is entirely submerged before replacing the lid. Nitrites, for example, make it possible to produce charcuterie using processing by-products in which bacterial contamination is much higher than when using whole carcasses – preserving the meat’s red color. but has limited use in sausage making. Karyn also blogs for Mother Earth Living. This recipe makes enough cure for five pounds of pork belly. Massimo Pezzani, manager of Antica Ardenga, a small business that makes charcuterie in the Bassa area of Parma, is one of them. Once the meat is rubbed with the dry curing mix, place it in a well-sealed bag in the refrigerator for three days for every pound of the meat. Total Time: 4 days 20 minutes | Prep Time: 20 minutes | Ingredients: 2 cups sea salt; 2 cups brown sugar; 1/2 cup fennel seeds; 1/2 cup mustard seeds It has a lower nitrite/nitrate concentration (0.5 percent of each), and much more salt than the other cures. Slow Food gratefully acknowledges funding support from European Union. This has been the number one priority, thanks to the support of the Slow Food …, We start in Morocco, in the region of Taliouine, and in particular the village of Tinfat, is the heart of a Slow Food Presidium dedicated to saffron production. “I’ve tried to make a product that is as natural as possible,” says Massimo, “based on the premise that the vast majority of charcuterie is now made with extensive use of nitrites, nitrates and antioxidants. Herbs and spices may be added to the mix for additional tenderizing and flavoring. ** Applegate requires all animals be raised without antibiotics. On the other hand, the Mayo Clinic cautions that consuming high levels of sodium nitrate may damage blood vessels and impair glucose utilization, increasing the risk of developing heart disease and diabetes. The widespread use of preservatives in charcuterie is just one of the many symptoms of the industrialization of food production. The trend also put bacon back on the menu, which is usually chemically processed. Let rest there for four days. For that reason, the Italian Cancer Research Association (Airc) claims that “excessive or prolonged consumption of sausages containing preservatives is associated with an increased risk of developing stomach and esophageal cancer.”. There is still a lot to discover and explore in December, including several dedicated training sessions for capacity building both within our network and beyond. Total Time: 4 days 20 minutes | Prep Time: 20 minutes |. While there is very little evidence that they’re harmful, more and more consumers are choosing meats that are not cured with nitrates. A remarkable amount … In recent years, there has been a resurgence in primitive eating, or what has come to be known as the Paleo Diet. They usually take the form nitrites and nitrates—substances that are added to foods, especially mass-produced foods, to protect them from microbial contamination, and to improve their appearance and texture. The food industry widely uses sodium nitrate to add flavor and red or pink coloring to bacon, ham, hot dogs and other meats. But this isn't limited to just pork ham and bacon or beef pepperoni. For best results, use sea salt – never table salt – or pure dried vacuum salt, which has been vacuum-dried and sealed without the use of anti-caking agents. The question of safety of this compound has been questioned in recent years, although studies conducted by the U.S. Department of Health & Human Services indicate that the levels of sodium nitrate used in cured meats meet industry guidelines for safety.