An Open Letter To Mark DeNittis Starts A USDA-Centered Meat Talk

Our Charter Member, Mark DeNittis, recently closed his USDA-inspected meat curing business, Il Mondo Vecchio. The reason he decided to shut down the business is because USDA regulations required that, unless he do vigorous testing to prove food safety, he would have to use a certain minimum of additives. Charcuterie has many traditions and many schools of thought, especially when it comes to the use of nitrates/nitrates or starter cultures. If the subject interests you, the following exchange, copied from Denver’s Westword, from an interested/educated consumer and Mark, is an exploration of the American cured meat culture.




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