21 January 2010

Is that a sausage in your shorts, or are you just...?

WSJ | Ben Worthen | Bringing Home the Bacon Gets Tougher in the Age of Terror

Pants Bomber Causes Grief for Chefs Who Smuggle Salumi Into America
I have successfully smugled salumi into America. True story.

It was a real dastardly caper. A few years ago coming back from Italy my mother and I had a cache of sopressata in a ziplock bag in our luggage. When we got the customs form my mother actually checked "yes" to the "Do you have any meat products from abroad?" and "Have you been to a farm, ranch or other agricultural facility?" questions.

When we landed the customs agent took our card, asked us if we had a nice trip, and waved us through.

I think I have a future in smuggling, with a brazen scheme like that.

Some of the ways chefs "smuggle" their meats are funny though.
Creminelli Fine Meats in Springville, Utah, owes its existence to salumiere Christiano Creminelli's ability to sneak cured meats he made past security in 2006. Mr. Creminelli was living in Italy at the time. He brought his tartufo, a salami made with truffles, and sopressata, which is cured with garlic-infused wine, to the U.S. to show potential business partners. On subsequent trips, Mr. Creminelli would hide some sausages deep in his bag and leave others on top of his belongings for officials to find.
What a criminal-mastermind! I tell you, there's no putting one over on those DHS people.

(Via Jacob Grier)

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