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this post was submitted on 20 Aug 2025
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What we call raw ham in Europe is just a method of preparing ham without cooking. It is salted and dried for month. Very safe.
Ok, but that's still weird in my mind. That's not raw, that's preserved.
Let me introduce you to Mettbrötchen.
https://en.wikipedia.org/wiki/Mett
Mett is raw minced pork meat, and it is delicious. You just need good food saftey standards.
If you have a "eeeeeew" gut reaction about eating raw pork - that's how I felt hearing about sushi the first time. It's mostly about what you're used to.
Sushi and Mett, they are both quite safe to eat here in Germany. Of course there's always some minor remaining risk, but that's a looooot smaller than the risk of getting ran over by a car on my way to the store.
Good safety standards are wildly different in EU and US. In many parts of EU some form of raw meat or other is common, raw milk is not too unusual. Consuming these items in US is a small step away from voluntary food poisoning. Not considering all the cases of unsafe foods delivered to the US supermarkets. Anecdotally, I would say some call back or other happens once a month in US (would love more precise data, too lazy to look)
Uncooked ham is pretty common in the U.S., too. Anything labeled "country ham" is dry cured, and is usually uncooked. Prosciutto generally isn't cooked, either.
In terms of imports, the U.S. has approved the importation of some Spanish hams (jamón ibérico and jamón serrano) that are cured but not cooked, as well as uncooked prosciutto from Italy. The regulatory hoops are a little more difficult and hard for small producers to justify, but there are a handful of producers who have received the appropriate approvals to export to the U.S.