Not so fast?
Good catch Bill. This excerpt from the second article I linked: Workabeba Yigzaw, a USDA public affairs specialist, offered further insight into the new rule in an email to The Huffington Post:
In terms of importation, this rule means that pork and pork products from the identified regions in Italy will now be approved for import into the United States, because those areas are now recognized as free of SVD. They are no longer required to be cured for 400 days, per the previous regulations that were in place to mitigate for SVD. They will still have to meet the export requirements, such as coming from a facility that has been approved by USDA’s Food Safety and Inspection Service (FSIS).
It'll be interesting to see in the coming months how this develops, as well as the product's price tag.