Food For Change: Slow Meat

How meat can bring change…

In the second half of the 20th century, global meat consumption increased fivefold, from 45 million tons of meat consumed annually in 1950 to currently 250 million tons. According to FAO’s estimates, this consumption amount is destined to double by 2050. These levels of consumption are internationally unsustainable both with regards to the environment and animal welfare. Furthermore, consuming large quantities of meat can also have negative consequences on our health.

Did you know?

How much meat do you eat per week? Do you pay attention to the chosen cuts, to the types of animals, or the exact breed? Where did your meat come from? How aware are you of the meat you are eating? Are you interested in the way animals are raised and fed? How often do you choose vegetable proteins as an alternative?

Slow Meat is the Slow Food International campaign dedicated to awareness of meat production and consumption as well as animal welfare. Our position can be summed up with the motto: eat less meat, of better quality.

Slow Meat and Terra Madre Salone del Gusto

If you are interested in deepening your knowledge on Slow Meat, Terra Madre Salone del Gusto offers:

  • thematic forums, where the delegates of the network will share their experiences – from breeding in Russian farms to Brazilian ones
  • Taste Workshops and Cooking Schools with experiences focused on traditional recipes, natural cured meats, legumes, and many anti-waste ideas
  • An Interactive Path, where thanks to the guidance of experts you will be able to discover and learn more about meat production and consumption.
  • There will be no shortage of school activities, available every day until 1PMSlow Meat Terra Madre Slow Food

Taste Workshops and Cooking Schools are paid and can be purchased online; the other events are free to attend. Click here for list of available events, search “Slow Meat”.

The Slow Meat area, found in the halls of the Lingotto Fiere, is also a Slow Food point! Take the opportunity to get to know us, find more information about our campaigns and leave us your contact information if you would like to stay updated with all the movement’s projects!

20 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

A True Tuscan: the Pomarancina sheep – A matter of breeding

A taste of the true Tuscany, Tiziana Tacchi of Il Grillo è Buoncantore, a restaurant on the main piazza of Chiusi, in the province of Siena, will bring to Turin all her expertise and skill with typical Tuscan meat. More […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Quality Farming – Chickens

Chicken that we buy in supermarkets is raised intensively, grown quickly and was slaughtered at 35-60 days old, while for free-range traditional chickens it’s necessary to wait at least 4 months. What parameters identify quality farming in the case of […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

From Hungary to South Africa: Meat Preservation techniques compared – Au naturel

Explore different international meat preservation techniques A workshop where you can enjoy two very different products. On the one hand, Hungarian mangalica sausage, promoted by a Slow Food Presidium, made with pork seasoned with salt, pepper, sweet paprika and other […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Is Agriculture Possible without Animal Farming?

Animal and plant agriculture developed together over 12,000 years ago. Man had always cultivated the land using fertilizer derived from animal waste, however industrial agriculture has broken this link with the introduction of chemical fertilizers. How will the relation be […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

From Po Valley to Marche: Salami au naturel

Salami au naturel throughout Italy Making a good salami, with only a little salt and without nitrites and nitrates, means taking a great deal of care over the ingredients and the production process, as well as good pork butchering skills. […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

From Lessinia, the Sheep that Survived

The Brogna is the only remaining native sheep breed from Lessinia. iSAGE (Innovation for Sustainable Sheep and Goat Production in Europe) and chef Giovanni Caltagirone of the 13 Comuni restaurant (Verona) and the Brogna sheep association will teach us about, […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

The Sicilian Volcano: Bonetta dell’Oglio – A matter of breeding

‘It’s important to start from tradition and respect biodiversity, to ask about where food comes from and the story behind a dish.’ So speaks Palermo-born chef and food activist Bonetta dell’Oglio, a world ambassador of Sicilian cuisine. In this workshop, […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

From Farm to Table: The philosophy of Peppino Tinari – Au naturel

Farm to Table in Abruzzo, The cooking philosophy of Peppino Tinari, chef at the Villa Maiella restaurant in Guardiagrele, in the province of Chieti, is that of refined dishes that bring the best out of the ingredients of the Abruzzo […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Quality Farming – Cattle

Industrial farming has reduced animals to machines and has completely deprived cattle of grazing and life in the open air. Furthermore, to produce one kilogram of industrial beef, 36.4 kilos of carbon dioxide are released into the atmosphere and about […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

United States: The hardy Navajo Churro sheep – From nose to tail

From nose to tail, the Navajo Churro sheep, The Navajo Churro is a sheep breed that was introduced to Mexico by the Spanish in 1540, since when it has spread across the south of the United States. It’s very resistant […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Like Two Lupins in a Pod! – Slow Beans

Lupins around the world In Italy lupins are mostly eaten au naturel—soaked in cold water, boiled and soaked in brine for a couple of days—as a healthy snack or served as an antipasto with olives and pumpkin seeds. But in […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Subject of Breeds

Today, industrial meat production focuses on very few breeds considered the most productive Because of this selection, in the next 20 years 1/3 of the existing breeds risk becoming extinct: meaning over 2,000 breeds! A key to the battle for […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

The South African Recipe – From nose to tail

Thanks to the work of cooks, butchers and breeders, South Africa is in the front line when it comes to supporting the Slow Meat campaign. It’s a country in which a medley of indigenous and immigrant cultures is counterpoised by […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Grass Peas from the Balkans to the South of Italy – Slow Beans

Grass peas aren’t used a great deal today, but in antiquity, they were a staple in the diet of many rural areas on the Balkan peninsula and in Central and Southern Italy. A number of local communities are still keeping […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Meatballs and Meatloaf Against Waste – From nose to tail

Long live meatballs! They bring to mind family life and the recipes of our mothers and grandmothers. Plus, they’re a great way of fighting waste in the kitchen. The special meatballs and meatloaf we’ll be serving at Terra Madre come […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Resistant Shepherds

Shepherds are found everywhere in the world: from the Barbagia Sarda to the pastures of Extremadura, from the Planalto Norte of Capo Verde to the mountain pastures of Georgia. Pastoralism was the original agricultural activity of human history and shepherds […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Meat
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The Basque Countries: Crazy about terrines – From nose to tail

The pork of the Basque Euskal Txerria pig, promoted by a Slow Food Presidium, reared in small herds in the open air and fed exclusively on acorns, chestnuts and ferns, offers aromas of spices and dried fruit with a sensation […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Climate Friendly Farming

In 2006, the FAO Livestock’s Long Shadow Report established a strong correlation between livestock farming, meat production, and climate change. Livestock production produces around 80% of the greenhouse gas emissions of the entire agricultural sector and 14% of the overall […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Mexico: Milpa beans – Slow Beans

Beans, one of the most complete, nutritious foods, are an essential element in the milpa, Mexico’s millenary system of intercropping corn, beans, pumpkin and dozens of other plants. At Tepetlixpa, a town in Estado de México, Slow Food has established […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Naturally Spicy: Southern Italian charcuterie

Southern Italy: where spicy elements are found in most salami Powdered sweet or fiery chili has been the secret behind the preservation of charcuterie from the warm areas of the South of Italy for hundreds of years. Despite what one […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Quality Farming – Pigs

The most common breed of pigs in the world is the Large White: it produces high meat yields and is ideal for industrial production of cured meats. Intensive pig farms are the worst in terms of animal welfare and environmental […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

The South African Recipe – From nose to tail

Thanks to the work of cooks, butchers, and breeders, South Africa is in the front line when it comes to supporting the Slow Meat campaign. South Africa is a country in which a medley of indigenous and immigrant cultures is […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Discovering the Podolica Calabrese Cow – A matter of breeding

The Calabrian Podolica, promoted by a Slow Food Presidium, is a very hardy cattle breed that adapts easily to steep terrains, grazing where other breeds would find it difficult on Mediterranean scrub, bushes, stubble, and undergrowth. The high quality of […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

The Flavors of Irpinia: the Laticauda sheep – A matter of breeding

Meet the Laticauda sheep, A breed promoted by a Slow Food Presidium  with a broad fat tail and a white fleece, with no wool on its underbelly. It is traditionally reared in sparse flocks in the hills of Irpinia. A […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

The End of Cages

To this day, a great number of farm animals are kept in cages for all or much of their lives. Caging is cruel and unnecessary: alternative, safer, more sustainable and high welfare systems are available. Slow Food is joining the […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Mexico: The Maya Pig – A matter of breeding

One of Mexico’s most characteristic pig breeds is the Slow Food Presidium-protected, the free-grazing Yucatán Peninsula hairless. This pig produces intensely flavored pork, low in fat and it features in local recipes such as cochinita pibil (wrapped in plantain leaves […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Eat Less Meat, of Better Quality

Every citizen of the United States consumes about 125 kilos of meat annually, a European 74kg, a sub-Saharan Africa less than 20kg. Worldwide, the trend of meat consumption has increased five times in the second half of the 20th century […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Latvia: Rare legumes from a private collection – Slow Beans

Baiba Smilga is a cook who works for the Earth Market in Straupe. Her hobby is hunting, not for animals but for legumes! After discovering a number of great rarities in a private collection, she nominated them for the Ark […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Meat

Bresaola – Au Naturel

A natural bresaola, Star chef and restaurateur Stefano Masanti of Il Cantinone in Madesimo, in the province of Sondrio, is also a skilled pork butcher who has devoted himself to saving the traditional cured meats of the Val Chiavenna, from […]

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