“Organic” bacon vs. jamon
From FT via 3Quarks: This little piggy was raised in a cramped barn, castrated, killed at a young age, and turned into bacon with potassium nitrate and sodium nitrite. This other little piggy was allowed to run wild and eat acorns, killed at an oldish age, and cured in sea salt that turned his fat into a substance similar to olive oil. Clearly the second piggy makes for the better meat BUT due to technical reasons he cannot be labeled “organic”. Consumers count on labels to protect their health. Uh-oh.
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