> Generally: if it tastes like what you expect ham or bacon to taste like, or it looks like what you expect it to look like, it's cured with nitrates. So you a

> Generally: if it tastes like what you expect ham or bacon to taste like, or it looks like what you expect it to look like, it's cured with nitrates. So you are saying that even if I got my own raw pork belly from the butcher and learned how to cure it properly with salt, its look and taste would still be inferior to the delicious blocks of bacon I get at any chain grocery store?