Wednesday, January 13, 2010

It's getting Tougher to Smuggle Home the Bacon

We came across this story in The Wall Street Journal about how the Christmas Day underwear-bombing attempt will probably disrupt efforts to smuggle quality salami, prosciutto and headcheese.
The extra security efforts to discourage terrorists, will most likely catch chefs smuggling meats from Europe.

The salami we are talking about sells for $16 for a 12-ounce piece, it's the good stuff.
Hiding meats under clothing may prove difficult at best with scanners able to see through clothing.
Generally, the scanners can't find items stashed in a body cavity, but we're not eating salami that has been transported in sweaty orifices.
The government only allows imports that have been processed abroad by U.S.-certified slaughterhouses.
The best salami often comes from small European villages where people have no interest in following U.S. trade regulations.
The government argues, sausages and hams "are much more dangerous than people think," says Janice Mosher, an official at U.S. Customs and Border Protection, which seizes about 4,000 pounds of prohibited meat, plant and animal products a day. "Those items truly have the ability to spread disease." The government is concerned that bacteria from a smuggled piece of meat will spread through the ecosystem, infecting livestock and hurting agricultural production, Ms. Mosher says.