Its really been great that their has been more in the Media about the negative effects of Nitrates and Nitrites. Not only is it linked to cancer in the long term, but has many short term side effects like triggering asthma attacks, headaches, dizziness, breathing difficulties and destroys red blood cells (Infomation sourced from the chemical Maze 2nd edition) .
Sadly they put the bad word on bacon and fail to mention that nitrates are used even in many fresh sausages and all fermented salamis (you are not allowed to make a fermented meat product to sell in Australia without them) but don’t give any information about how to source nitrite free products. You will be surprised how often nitrites/nitrates show up in many different foods. The food additive numbers to look out for are 250, 251 and 252.
Being a Certified Organic Grower, and after having raised our pigs with such care toward their health, we feel that it is just as important to take equal care with the way the pork is processed for the health of the people that eat it. That is why we chose from the very beginning, to not use nitrites and nitrates in our ham, bacon and salami, and make our sausages free of preservatives, using only natural spices to flavour them.
Another sad thing is the resistance of Butchers to make a Nitrate Free Product. Many actually told us that it was illegal to make ham and bacon without the nasties. So much negative hype is made about food poisoning and bacteria, much like in the case of raw milk. Don’t people realise that when an animal is raised in a clean enviroment with the ability to graze/select thier own feed, that the actual products from these animals are higher in natural antioxidants and are not a natural harbour for bacteria.