Featured article: The knotty issue of curing
With the safety of using nitrite to preserve foods such as bacon and ham under the spotlight, The Provision Trade Federation looks at the history of this controversial chemical, evaluates what it has to offer and champions its usage.
CURING IS AN ANCIENT process, originally referring to the preservation of meat or fish in salt. At some point, it was noted that sometimes pork preserved in this manner developed a pink
colour when cooked. It was also observed that the pork kept for longer and had a distinctive flavour.
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