I do not eat bacon but hubby does and we choose the uncured kind because we've read nasty things about nitrates in regular bacon.
I don't buy it if it's in a package. If I don't make it myself, then I buy exclusively from Whole Foods right now.
As for the nitrates, with the amount I use in my bacon curing I intake the same amount of them when I eat about 3# of spinach.
I'm also not much of a bacon guy either. My advice if you want healthier bacon is to skip the packaged stuff at the super market and go get some sliced bacon at your local butcher shop.
we have a specialy meats shop that has some local slab that is to die for om nom. it has broken me from other bacon oddly it doesnt have a lot of grease run off
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Yeah, good quality pork, used without modern industrial techniques just doesn't render out unless you grind the hell out of it.
So every slice of good homemade bacon is like a bit of tasty ass pork, paired with a well seared and crispy piece of skin and some hot, flavorful lardo.
All in one bite.