• Krudler@lemmy.world
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      17 hours ago

      The real difference in butcher bacon is that they get the better cut of meat. The cheaper cut goes into the sliced packages for grocery stores.

    • BorgDrone@feddit.nl
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      2 days ago

      I sure hope not. Sodium nitrite is one of the ‘problematic’ compounds and is used when curing meat, especially to prevent the bacteria that produces botulinum toxin from growing. While nitrites may kill you slowly, botulism can kill you much faster.

      The problem with food that contains the botulism bacteria is that you don’t notice it. It doesn’t look or smell any different. Any meat that wasn’t cured using a specific minimum percentage of sodium nitrite is not to be trusted.