Re: Marmite
Don't get me wrong, I have nothing against bacon, it is delicious. However, one of the defining characteristics of bacon* is that it is preserved by curing. That curing is done by adding salt (along with other preservatives, such as sugar and nitrates), and quite a lot of it too, or the meat would turn bad.
Bacon is a major export in Denmark (in 2019, 47,000 metric tonnes, which is a lot of pig bellies). I'm pretty sure it would have all been cured prior to export, otherwise, it's not bacon, it's pork belly (or back, depending on which cut of bacon)
*We are talking rashers of bacon here, not "bacon joints", which can cause some confusion, e.g. in Ireland, where what we call bacon is known as rashers, and "bacon" refers to the often uncured joint it comes from.
Biting the hand that feeds IT
