What do they mean by "processed" meat?
Bacon is cured with nitrate and possibly smoked - two processes. Sausages like salami are made with quite a lot of nitrate, but I'm pretty sure the much-reviled British sausage is made with raw pork. Bresaola and biltong are processed by air drying - does that turn them carcinogenic? Come to that, cooking is a form of processing.
Does this apply to anything "processed"? I'd be overjoyed if I never have to eat processed peas again - what is the mysterious pea process?