I want my salt back
Bacon is salt pork. Before refrigeration, we used to salt it so it could be hung somewhere dry and cool where it would remain good to eat through most of the winter. Today, we refrigerate bacon, so it doesn’t actually need the salt for preservation. But bacon without salt is just joyless slices of wet pork. I got straight onto the phone with my wholesale butcher. “What the hell’s going on with the bacon?”