By Vincenzo Velletri
Slow Food in Italy has started an initiative against the use of nitrites and nitrates used in making small-goods.
The legislation allows the production of preservative-free small- goods however very few producers are choosing this direction. The majority of the producers use nitrates and nitrites to avoid the risk of proliferation of harmful bacteria (Clostridium botulinum) and to prevent the discoloration of the meat as a natural process of oxidation.
It is right to worry about the proliferation of harmful bacteria however it is also important to understand the consequences of the long term ingestion of these chemicals on our health as they have been linked to cancer.
Preservative-free small-goods is the way to go; some producers of small-goods are using only salt and spices to cure the meats. Is that possible? According to local regulations, yes it is. Are those small-goods dangerous for the consumer? No, but the producer needs to work the meat following a precise technology production. It means that we need to rediscover the connection between people and food with respect for Mother Nature, we need to be the custodians of food traditions and put time and effort in the production of healthy, good, clean and fair food.
I hope this can encourage a discussion here in Australia on how we can make tasty and healthy, natural small-goods. From a consumer point of view it would also be important to have a clear label that enables the consumer to make an informed choice.
Following is the link to a workshop presented at Terra Madre about preservative-free small-goods, I apologize it is only in Italian, but if you are able to follow it, it will give more information about this topic.