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Cuisine
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Italian cured meats: why every region preserves meat in its own way
Italian cured meats are far more than an appetiser board. Hams, salami, mortadella, speck, bresaola and ’nduja grew out of different ways of raising animals, slaughtering, salting and maturing meat. Their character depends on technique, climate, labour and local supply chains. Between protected names, industry and mindful consumption, every slice still carries a concrete history of place and time.
Italian cured meats: techniques and territories
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