Il Mondo Vecchio gets cheeky with guanciale, salumi

It's my understanding that the difference between a HCP certification (local) and the USDA (national) is that by having the inspector there daily basically certifies that the product is safe after leaving your facility whereas the HCP only certifies that it's safe to be served within the confines on the production facility.  I haven't found anything publicly noting that individuals have gotten sick from house-cured programs, I would hope that would be publicly available.   

Colo Salumi/Charcuterie Focus. I agree and it is good lots of talented individuals doing it, doing it well, doing it right and putting out some great products. Curious as to if there are any documented cases of individuals getting sick from eating house-cured salumi (even those that have a HCP with the city) or if it's implied that it's simply possible? Good question regarding documented cases. What have your findings been? And yes it is very real and possible. The more concerning thing regarding that is the potential of cases that go undocumented.Product leaving our facility must be tested for several microbial factors before allowing it to be released for sale. Additionally the facility itself, equipment and food contact surfaces are subject to mandatory monthly testing for LM and other microbial aspect. How rigorous are the "house-cured" salumi programs out there? I've seen both some well done things and things that are so outrageously questionable on every level. 

Love the focus on Colorado Charcuterie producers.  Curious as to if there are any documented cases of individuals getting sick from eating house-cured salumi (even those that have a HCP with the city) or if it's implied that it's simply possible?