Hitting the headlines this week was another food chronicle that reminds us that what we eat is of paramount importance to our health. As the old saying goes, “you are what you eat”.
“Bacon, burgers and sausages are a cancer risk, say world health chiefs: Processed meats added to list of substances most likely to cause disease alongside cigarettes and asbestos." - Source: The Daily Mail Online
Like any headline, there is, of course, a certain amount of misinformation and some rather confusing messages spouted from journalists and health experts across the country.
The article actually goes on to say, "Bacon,
I have absolutely no doubt that the World Health Organisation is correct in their findings, but like anything, we must delve a little deeper to ensure that we are correctly informed.
It is firstly important to understand what processed meat is. This is the official statement that defines processed meat:
“Processed meat describes anything that has had chemicals added to it to help preserve it such as ham, salami, pate and chorizo. Experts think the substances added during processing cause cancer. These include preservatives such as nitrates – as well as substantial amounts of salt and fat. Most mince from butchers and supermarkets does not count as processed meat – but sausages and burgers do unless they are home made.”
As many of you know, we founded Pipers Farm almost 30 years ago with one mission, to produce healthy, wholesome food that families can eat with complete confidence. As the years have passed we have seen scandal after scandal; BSE, foot and mouth, horse meat, Campylobacter and the rise of a resistance to antibiotics. It has never been more important that you, our customers, understand and are correctly informed about what you are eating.
I am delighted to say that none of our sausages,
We make all our bacon, sausages and burgers using our own Saddleback Pork from pigs that have been slow-grown in harmony with nature, and who have only ever eaten a natural diet.
Our burgers and sausages are homemade on the farm by Garry, our butcher, whose only job is to make the best sausages and burgers. For
Same goes for our bacon. It is traditionally cured, with nothing added to it - No water, no
We always recommend using nature’s finest preservative, the cold, by making use of your freezer. This way, you can safely store your pork and cook it them from frozen as and when you need it, without wasting anything. To us, this is simply common sense. We want to make food that you love, that you know you can trust and that you can feed your whole family with complete confidence. Our bacon,
We are very passionate about what we do and why we do it. We want you to join the debate and really ask where your food is coming from. If you would like to know more about anything we do please do get in touch.