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Salumi Smugglers

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nomeat.jpgThe real victims in the war on terror are the chefs that are having a tough time bringing exotic, educational meats into the country. The case made by Staffan Terje, of SF's Perbacco: "I wish there would be a provision for chefs to bring in foods ... It's contraband, but it's not like its [sic] ammunition." On the other hand, the government insists that sausages and hams "are much more dangerous than people think." If the great chefs of this country can't have their strange cured meats, then the terrorists have already won [WSJ via Eater SF]

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