17 September

When Salami Is Good and Natural – Sold out

BRA-Cortile delle Scuole Maschili

Nitrites and nitrates are present in most salami, even in the most artisanal productions, but science tells us that their reaction with substances present in meat (both in the salami and in the human body) produces carcinogenic substances (N-nitrosamines). Eliminating them is essential! From the Bulgarian Meurche (Slow Food Presidium) and Hungarian Mangalica Sausage (Slow Food Presidium), to Vastese Ventricina from Abruzzo (Slow Food Presidium), and the mythical ‘free salami,” the products presented in this workshop demonstrate that producing chemical-free salami is not only possible, but that it can provide excellent results.

17 September

13:00 - 14:30

Total of seats
Seats available:
30 €
Price for members
25 €