3 ms·
I’ve seen once how commercial cold cuts are being produced. I never want to try those again, it’s absolutley nauseating.
by grugagag 2y ago
I’ve seen once how commercial cold cuts are being produced. I never want to try those again, it’s absolutley nauseating.
- hinkley 2y agoHave you heard the phrase, “laws and sausage”?
- crazygringo 2y agoI mean, there's a big difference between highly processed stuff like bologna, vs. stuff like ham that is basically just deboned, cured, cooked, and sealed up in a single piece to be sliced at the deli. If you stick to the cold cuts that are just hunks of whole meat in a recognizable "animal part" shape -- ham, turkey, roast beef, etc. -- those seem perfectly fine. Heck, some of them (like roast beef) your grocery store might actually make in-house. I also find the dried cured meats to be totally fine -- salami, pepperoni, etc. When I see ham that comes in a rectangle, or stuff like bologna or liverwurst, then I can understand being a bit more suspect...
- boomboomsubban 2y agoWhat's the difference between bologna and salami? Both are sausages made of ground pork.
- kloop 2y agoFor preservation? The salt content iirc, but there may be something else
- boomboomsubban 2y agoBologna is cooked, salami cured. In context, I don't think the distinction is important. I'd guess it's that they never see anything but Oscar Meyer and competitors bologna, while there's deluxe salami but as this story shows that doesn't really make one more trustworthy.