USDA to Lift Ban on Italian Cured Meats:

If you’re not quite as ambitious in the housemade charcuterie department then you’ll be as happy to hear that the U.S. Department of Agriculture plans to lift an Italian meat ban (established in the 1960s) on May 28.

The USDA has declared the regions of Lombardia, Emilia-Romagna, Veneto and Piedmont, and the provinces of Trento and Bolzano, free of swine vesicular disease, opening the door to more delicious Italian meats for us. It’s too soon to tell what cured pork products will become available, or what types of inspections will have to made by Italian producers, but there’s sure to be more pancetta, salami and coppa coming into the country—an estimated increase from $9 million to $13 million in Italian cold cut exports. But while swine vesicular disease has been cleared, the meats will still have to meet U.S.D.A guidelines for listeria, salmonella and E. Coli.