cured bacon

cured bacon
   Most supermarket bacon is cured, using preservatives such as sodium nitrite. In the 18th century, the British system for making bacon became widespread in Europe. For centuries, bacon was cured with saltpeter, a teaspoon for 100 pounds of meat, plus lots of salt. The salt was for flavor; saltpeter was the cure. However, in the late 20th century saltpeter was banned. with the discovery of harmful nitrates that developed in the curing process.

Italiano-Inglese Cucina internazionale. 2014.

Игры ⚽ Поможем написать курсовую

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