AFAIK, one type of saltpetre (potassium nitrate) was also widely used to preserve cured meats. Today we tend to use nitrites to avoid the spoiling of bacon, sau

AFAIK, one type of saltpetre (potassium nitrate) was also widely used to preserve cured meats. Today we tend to use nitrites to avoid the spoiling of bacon, sausages, salami, speck, jamon and other cured meats. These became more used in late 19th century, known as Chilean saltpetre. The nitrites and nitrates is what gives cured meats their pink colour and are considered cancer inducing.