Joanna Blythman

When poison is the cure: examining today’s processed meat

Guillaume Coudray deplores the modern use of nitrates in charcuterie – compared with the simple, age-old treatment of salt, air and time

A plate of prized Jamon Iberico ‘Pata Negra’. Credit: Getty Images
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  • Who Poisoned Your Bacon Sandwich?: The Dangerous History of Meat Additives

    Guillaume Coudray

    Icon Books, pp. 306, £14

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