Explain, I may then put up a counter point for us to discuss.
Why not buy a good piece of poitrine fumée and slice it; it makes excellant bacon.
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But different bioavailability. Nitrates in lots of things, like veg. The issue with processed meat is that during the processing, cooking, digesting of it the sodium nitrates turn into nitroso compounds which can be carcinogenic. That doesn’t happen when you boil a beetroot.
Same with potassium which is equally essential but only in right form.
Sadly, our charcutier on the local market from whom we used to buy nitrate free ham, suddenly disappeared due to an illness serious and sombre, and the only place we can now get nitrate free ham is the Intermarché.
Nitrosamines are organic chemical compounds that form when nitrites or nitrates react with amines. They are classified as probable human carcinogens, meaning long-term exposure above safe limits may raise cancer risks. They appear as trace impurities in foods, water, cosmetics, and certain medications.
Although the WHO, bought by the pervert (Epstein friend) Gates has them classified alongside asbestos as a class 1 but then he wants everyone to switch to his fake food.
If the data was that strong a huge proportion of europeans would have died from cancer many generations ago. Whilst its probably a good idea where nitrate free alternatives exist the case of aiding production of nitric oxide seems to be a bit weak.
Colorectal can er is second leading cause of death in France. I’ll stick to eating Parma ham.
Trouble is thats a common stat in a lot of countries, including those not eating sausage and preserved charcuterie and vegetarian generations. Good news on the colorectal cancers is the researchers believe they have isolated a bacteria responsible, if true then they are making great progress.
All that said, I think using more real parma is a good idea.
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Where is local ?
Cumbria, Uk
Woodall’s dry cured?
One dry cures his own, most of his meat comes from their family farm. The other butchers has all locally sourced meat, his dry cured bacon is really good, non of that nasty white stuff or shrinking to nothing.
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We have an excellent local butcher in Swindon, yes there are pockets of civilisation. Mind you, it’s a costly visit.
Exactly, That’s what give UK sausages their, in my opinion, superior taste and texture. Having said that, there are a lot of indifferent sausages. Rusk is an important component plus herbs and the right textured grind of the meat and fat. I used to sell sausages, generally reckoned to be the best called ‘Hill’s of Tunbridge Wells’ a well known butcher in the aforementioned town, but unfortunately when he died, sometime ago, he took the recipe with him, though his daughter tried to replicate it but didn’t quite get it. It’s all a bit historical now, though there was some correspondence in the Financial Times bemoaning their loss.
However, there is a lady from Franklin Farm in Riberac Market every Friday who sells locally made meat products and whose sausages match the old Hill’s ones. They are wonderful, I highly recommend them. Their website is searchable on the internet.
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I’ve just looked at the Franklin Farm website and it is such a pity they are not in my area. Their products and ethos is just about right as far as I am concerned. 
Note their blog says they’ve added another farm and while they’re sorting it out they won’t be at Riberac market on a Friday in Sept or October. They say you can sign up for deliveries in Riberac area in that time though.
What a wonderful website, and what nice people they seem to be. I think their pricing is worth it but sadly their nearest delivery is 2 hours from me. Lucky you peoples who are on their delivery routes or near Riberac.
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I keep banging on about the quality of their bacon Roger, made from locally reared pigs. It sizzles and fries in its own fat, not boils in injected liquid oozing from adulterated pork.
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If you live in the SW, you can get excellent, British sausages and bacon from Bulldog Bacon and Bangers. They have lots of delivery routes - click the “locations” tab. They also post if you’re not near a route. https://bulldogbaconandbangers.fr/
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We can still buy what we like from England with no threat to wild life or animals via various sites, British foods has be on sale in France for decades with no problem until Brexit, another British person peeping behind the curtains only to complain and sorry to be direct.
Yes companies can import meat into France through official channels. And yes you can order some things for international delivery (not all due to restrictions) but will pay extra for the privilege.
Not sure what you are being direct about.