Mmm, local pastured bacon!
Mmm, local pastured bacon!
F, 44 years old, 111.8 lbs, 4 feet 11.5 inches (yes, that half inch matters!)
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I don't entirely buy the nitrates are nitrates are nitrates argument (because you experience a high level of natural nitrates, other nitrates are A Okay, even though nitrate levels in community water supplies correlate with community cancer levels... eh, no, not buying).
BUT... nitrate free bacon just does not keep in my fridge at the pace I eat it. So... I would get the nitrate. I just don't make it a staple of my diet for many reasons, starting with the pig itself.
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Another vote for the local, pastured pork.
The meat is undoubtedly healthier (higher in vitamins, etc.).
You will be supporting a local farmer who is "doing it right" (or at least worlds better than a CAFO).
The nitrate stuff seems to be overblown. For most people. There is one forum member here (Rita Rose) who has adverse effects from dietary nitrates, even if it comes from celery juice. Migraines if I recall correctly.
The Nitrate and Nitrite Myth: Another Reason not to Fear Bacon
Depends on what you want out of it (or your motives for doing so), such as the following questions:
- Do you care which is tastier?
- Do you care about how long it will last in the fridge?
- Do you care how the animals are treated? Or what they are fed?
- Are you sensitive to nitrates?
- Do you care about the price? (As I'm guessing the pastured, local bacon costs more than the store version)
the local pastured will taste better and have a far superior nutritional profile vs cafo bacon.
you're also supporting a local farmer and your local economy.
gets my vote.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
I would vote pastured over commercial too as far as the meat goes. Just be aware that, if you ARE trying to avoid nitrites/nitrates, the amounts found in "naturally cured" meats tends to actually be higher because it's harder to control.
Having said that, I don't think it's problematic for everyone. I'm just super sensitive to it.
Local pastured pork belly and skip the nitrates and any other unwanted additives. Easy as can be to roast, smoke or sous vide. Then slice, fry and freeze the balance in portions for future use. Better than bacon IMO.