Slow Food movement | Food Production and Preservation | Forums

I have been hearing about the 100 mile restos for a few years now. I think it is a great idea, most good true fine dining restos have done this with 90% of their menus since the 1920s. Man, I miss seasonal menus.

What intrigues me is people eating raw uncooked pork and other items. We have been convinced it will kill us and botulism etc. Many people today think drinking milk straight from the goat will kill them. Have we as a society killed off all the immune system which used to fight off bugs/parasites etc., in the last 100 years by being over cautious with foods and how we prepare them?

I would eat raw pork if I raised everything in that piece of sausage. Of course being a Natural Meat Shop, we have to fit as many safety precautions as possible to not add nitrates to our products but it often makes me wonder why Cure is even needed for products that are eaten within a week of being made. We boil pork to 138 external for most of the quick eat products. Basically anything I smoke after curing I do not think needs Cure added.