Rinse & rePeat
Member
- Joined
- Mar 10, 2021
- Messages
- 21,516
I do
n't eat much pork. Once in awhile I will use organic bacon without nitrates and Ray Peat refry it in refined coconut oil, or have some porchetta or other cured meat from Italy for a cheese plate, but that is only for a splurge a couple times a year.which cured meats do you use dont they have many additives/ingredients? or salt only?