Cured pork from Italy will be allowed in U.S.

04/29/2013 | New York Times (tiered subscription model), The

A longtime ban on cured-pork products from Italy will be relaxed May 28 by the U.S. Department of Agriculture after inspectors found no vesicular swine disease in two provinces and four regions. "It could open up a new world of Italian salami to the United States,” said Joseph Bastianich, an owner of the Eataly grocery stores.

View Full Article in:

New York Times (tiered subscription model), The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
The French Goat
Lewisburg, WV
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Sous Chef
Swarthmore College
Swarthmore, PA