I have read and learned so much about curing and dry curing and fascinated by this. But the one thing I cant seem to wrap my head around with this style of curing (braseola, pancetta, etc.) and how it is ok to eat it raw. Yes, it is cured of course but that is for preventing botulism, but what about the other bugs? We don't eat bacon raw, and yet this is cured in the same manner but not cooked? Nearly everything else needs to be cooked to internal temperature before consumption for food safety reasons. This is what is stopping be from dry curing- not KNOWING.