Butchers and charcutiers are a point of reference for the consumer and an important guide in purchasing choices and product enhancement. In fact, they combine knowledge and craftsmanship with continuous professional updating to meet the new needs of customers, who
'Artificial meat? No, thanks!". With this decisive and direct title, Gilles Luneau, a French journalist, essayist and filmmaker, an expert on globalisation and agri-food issues, summarises in a book (Castelvecchi editore, 2021) the conclusions of his recent research and reflections
Italian deli meats boast a thousand-year-old tradition, dating back to the days of Ancient Rome. Meat preservation techniques date back even further, but it is in Etruscan and Roman times that we find the first references to hams and sausages.