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There’s a brand doing pork products without all the sulphites. Naked pork I think.
And prosciutto hasn’t got sulphites - so it’s entirely possible for most pork to be with them.
It’s just a cheaper way of producing the food
CheBeef-
Yep, the naked bacon is absolutely fine and I haven't noticed any symptoms of botulism so far.
Air dried hams should also be good and anything with a PDO from Southern Europe probably.
I think it's the nitrites & nitrates specifically that are the problem though, right? I thought sulphites were more of a problem in drinks.
useless
Pretty sure yer potassium nitrate in bacon is there to inhibit botulism as much as it’s there to keep it pink. I don’t mind making my own bacon with just salt and sugar, but I don’t think the supermarkets will risk it?