🇮🇹 Italy Series — Part 4/12
Let’s Talk Italian Meat
I’m a Texas girl… so you know I was very excited to explore the meats in Italy.
And here’s what immediately stood out.
If you need a chemistry degree to read the label on your deli meat, there’s a problem.
Join me in the Italian deli 🇮🇹
Here, cured meats are air-dried and fermented with salt over months or even years.
Time does the work.
In the U.S.?
Meat is often cured fast using nitrates and chemical shortcuts.
That speed comes at a cost.
We sacrifice quality for convenience.
Italian meats rely on patience and simple ingredients.
American meats often rely on additives to rush the process.
If you want to be more intentional with your health, start here 👇
Read labels.
Choose meats with minimal ingredients you actually recognize.
This is Part 4 of my 12-part Italy Series, uncovering how Italians eat real food, honor tradition, and still enjoy incredible flavor—without compromising longevity.
More to come 🇮🇹✨
#ItalyGutSeries #LiveLikeTheItalians #DigestDontRush #SlowIsTheSecret