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<pre>Dear Brian,

In regard to your message. I live in Umbria (Montefalco), and I'm also an
organic olive oil producer. In general you show the way to live 50 years ago
but there are some point to elucidate:
1) first the pig for the diet were raise in the farmer because the wild pig
usually have a very few quantity of lard.
2)the people who lived in umbria 50 and even 100-150 years ago consumed
olive oil. The difference is that: now the harvest is done early in time
with respect to 50 years ago.
3) butter is used very few times in our kitchen we prefere olive oil and
sometimes lard, it depends on the type of food to prepeare. You can find
lard nearly in all market. The meet or lard quantities are very few in our
way of cook. Many scientific works demonstrate also that our diet
(particularly the oldest one) is the most equilibrate to prevent
cardiovascular injury.

Sincerely

Marco Bettini
http://www.aziendabettini.com


-----Messaggio originale-----
Da: Brian and Lynne Chatterton [mailto:blchatterton@tiscalinet.it]
Inviato: giovedì 6 dicembre 2001 16.08
A: Olive List List
Oggetto: [OliveOil] Italian diet


The idea that Italians eat huge quantities of lard is fifty years out of
date. That was the situation in Umbria 50 years ago. The small farmers could
not afford olive oil and pigs were kept in the forest and on farms. They
provided the lard. Many writers are in search of re-invented traditions
which is perhaps the way this idea gained currency.

Supermarkets are a fair indication of what people buy and eat. Lard
certainly exists in most of them but you have to look very hard for it.
There is much more butter. As Italians do not use butter on their bread this
is for cooking. It is unsalted. A few rows over there are shelves and
shelves of cooking oils. Olive oil and sunflower are the dominant ones.

Cheers Brian Chatterton





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<pre>Dear all
There ar obvious differences between the Italian and Greek diets.

Regarding the use of lard - it appears that wild pig has less fat than
farmed pigs - their diet is very important. I would expect that the wild
pig to have a different fat quality than farmed pigs - however feeding
pigs monounsaturated fats would give a less saturated fat content.

In th Greek diet and especially that of my Island Kastellorizo - goat
which is a lean meat is consumed as part of diet asis goats milk and
cheese - not pig.

Stan Kilis
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