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All bacon worldwide is processed meat because it’s treated to preserve shelf life.
Butcher bacon is different
I sure hope not. Sodium nitrite is one of the ‘problematic’ compounds and is used when curing meat, especially to prevent the bacteria that produces botulinum toxin from growing. While nitrites may kill you slowly, botulism can kill you much faster.
The problem with food that contains the botulism bacteria is that you don’t notice it. It doesn’t look or smell any different. Any meat that wasn’t cured using a specific minimum percentage of sodium nitrite is not to be trusted.
They use fewer chemicals but it’s still processed and still carcinogenic.
Tell us how it’s processed. You seem to know a lot about it.
Cured used a mix of salt, sugar, and sodium nitrate which keeps it pink and stops you from getting botulism.
The real difference in butcher bacon is that they get the better cut of meat. The cheaper cut goes into the sliced packages for grocery stores.