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Getting Back to our Roots with Natural Ingredients
I visit a local farmer’s market once a week and walk the stands. I enjoy talking with the purveyors to learn about how they raise their fruits and vegetables. You can get a real sense of the care these folks take and the pride they have in their work.
The one word I hear from them over and over is “natural.” Have you tried using foods that are natural? The taste can be remarkably different from what you may have become accustomed to.
Whenever I’m developing a recipe, I always choose the freshest natural ingredients I can find. I prefer working with natural ingredients for three main reasons:
- They are healthier because they lack potentially harmful artificial preservatives,
- Less chemicals means less impact on the environment, and
- I believe they make the final dish that much better.
Volpi Foods shares this belief and has decided to get back to their natural roots. In early 2009, the decision was made to remove all added Sodium Nitrates, artificial preservatives utilized in the production process of making their Italian meat. The first to undergo the transformation would be the backbone in the Volpi line of artisan products – Prosciutto.
Their philosophy is simple and straight forward. It begins by seeking out local purveyors whose ingredients are of the best quality and handle them with the utmost care, while keeping in mind animal welfare, the impact on the environment and consumers’ health. By using only the best natural ingredients, Volpi is respecting the origins of the food they produce.
Take a page from Volpi’s book. Shop your local farmer’s market or choose all natural foods at the grocery store.
Simply put, to make the finest foods, you must use the finest ingredients.
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July 7th, 2009 at 12:06 pm
Marlene Affeld…
Appreciate all the helpful information on your site. I found you while doing a search for the phrase “all natural meats” – wishing you the best….
July 8th, 2009 at 7:40 am
Marlene,
I am happy that you found us at Volpi Foods and we could be helpful. Our focus and direction is to inform the public on the ‘art and craft’ of salami making at Volpi Foods, in addition passing along useful and interesting culinary topics and events. I look forward to you staying in touch, wish you the best. Happy cooking!
Ciao,
Chef Michael
July 20th, 2009 at 4:03 pm
I’d like to first say that I am a big fan of Volpi products, particularly the coppa and mortadella, via Trader Joe’s.
I’ve been eating meat my whole life, however having recently read a number of books illuminating the extreme trauma, fear and suffering inflicted by industrial factory farming, I was appalled to understand the extreme conditions by which most of the U.S. comes by it’s meat and meat products.
I’m wondering if in keeping with the philosophy of natural ingredients and artisanal processes, Volpi can guarantee that its meat it sourced from humane, morally-raised and cruelty-free producers and butchers?
Thank You,
R.
July 21st, 2009 at 10:17 am
Ron,
First and foremost thank you for taking the time to read through my Volpi blog it is much appreciated. The subject you bring up is VERY important and one that everyone should be aware of in today’s world. I am currently working with Volpi on this subject gaining facts and background for each of the producers currently being used as the source for raw materials. I expect to be in a position to post my blog that addresses your comments and concerns directly within the next couple weeks. Thank you for being a fan and loyal supporter of the Volpi Family.
Ciao, Grazie mille!
Michael