Survival of African swine fever virus (ASFV) in various traditional Italian dry-cured meat products.

•The effect of the dry curing process on the inactivation of ASFV is described.•Three meat products were processed by commercial methods being followed in Italy.•Samples collected during processing were analyzed for virus survival.•ASFV was detected for up to 18, 60, and 83 days of curing in salami, pork belly, and loin, respectively.