Italy bans cultivated meat products::New law prohibits the production or sale of cultivated meat in Italy, with fines of up to €60,000

  • tabular@lemmy.worldEnglish
    18·
    10 months ago

    Is that what the people want, or some big key to power that stands to inevitably lose out? If other countries transition out of meat livestock isn’t it pointless to handicap yourself?

    • webghost0101@sopuli.xyzEnglish
      26·
      10 months ago

      Italian parma ham and such is quite famous and Italians seem to take their authentic cuisine very seriously. Supposedly there afraid that low quality fake meat will overrun the current market. I imagine the meet industry there is quite powerful though so assume lobbying was part of this.

        • webghost0101@sopuli.xyzEnglish
          3·
          10 months ago

          Which means if they allowed cultured meat then surely there gonna be companies trying to find the maximum legal allowed they can add to call it parma.

          Honestly, i am a big fan of proper tasting cruelty free labgrown meat and i cant wait till it gets cheap. I Believe quality might succeed what the average consumer can get now. I am just putting myself in the hide of a conservative Italian lawmaker per exercise.

        • barsoap@lemm.eeEnglish
          41·
          10 months ago

          Holsteiner Katenschinken also allows the pigs to be from anywhere, but the whole curing process has to be done in Schleswig-Holstein. They could’ve went ahead and said that the origin of the pigs is crucial to its quality and very likely gotten away with it, but they didn’t want to – Danish pigs are cheap and plentiful.

          That Parma doesn’t mandate that all the curing needs to be done there is their own fucking fault and probably greed – of big producers, that is, more interested in cheap labour than protecting local jobs.

          Honestly I wouldn’t be terribly surprised if in the future you’d see lab-grown DOP Katenschinken – the stuff has always been about the specific curing method, enabled by our microclimate. The strict ingredient and process regulations will continue (including mandating that a lot of stuff needs to be done by hand) but if synthetic raw ham achieves a quality to what they’re using now heck why not.

          Side note: Carbonara with Holsteiner Katenschinken and Holsteiner Tilsiter is way better than with guanciale/pancetta and pecorino. Also show me a charcoal maker who can afford fancy import ingredients, fancy local ingredients are just fine. As long as they don’t include cream, that is.