Dry-cured products are completely safe to eat even though they have never been treated with heat. All Volpi® dry-cured and aged products are produced using methods dating back to the Roman Empire for preserving meat through the use of natural preservatives (sea salt) and manipulating temperature and humidity to eliminate harmful bacteria growth in the meat. Each batch of salume at Volpi® is inspected throughout the dry-curing process to ensure that the proper pH level is met and that the proper moisture level has been reached.