Comment by grugagag
2 years ago
I’ve seen once how commercial cold cuts are being produced. I never want to try those again, it’s absolutley nauseating.
2 years ago
I’ve seen once how commercial cold cuts are being produced. I never want to try those again, it’s absolutley nauseating.
Have you heard the phrase, “laws and sausage”?
I mean, there's a big difference between highly processed stuff like bologna, vs. stuff like ham that is basically just deboned, cured, cooked, and sealed up in a single piece to be sliced at the deli.
If you stick to the cold cuts that are just hunks of whole meat in a recognizable "animal part" shape -- ham, turkey, roast beef, etc. -- those seem perfectly fine. Heck, some of them (like roast beef) your grocery store might actually make in-house.
I also find the dried cured meats to be totally fine -- salami, pepperoni, etc.
When I see ham that comes in a rectangle, or stuff like bologna or liverwurst, then I can understand being a bit more suspect...
What's the difference between bologna and salami? Both are sausages made of ground pork.
For preservation? The salt content iirc, but there may be something else
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