Do you know that most of the salami labeled with “nitrate free” or “uncured” is FULL OF NITRATES?

Take a closer look at salami labeled as “Nitrate Free” and “Uncured”, do you see the little asterisk?  That asterisk is for celery powder, which means more nitrates!  Do you know that products using celery powder can contain many more times the amount of nitrate than products that use nitrate in the first place? It is true!

How does this happen in the first place?

Well, when companies that make pork products add in nitrates and nitrites from natural sources (read: celery powder or juice), they are REQUIRED by the USDA to add the words “Uncured” and “No nitrates or nitrites added” in a prominent way on their food labels.  Even though, by adding those nitrates, they are actually cured and do contain unnecessary chemicals.

We gathered our information from this New York Times article, and although in the article a spokesman from the USDA said they “may review the rules” (10 years ago!), these rules are still in effect today! And, even worse, celery powder is now an extremely common ingredient in “Big Salami’s” pork products.  Furthermore, celery powder, when it is used in combination with bacterial cultures can turn into a chemical that is almost identical to the synthetic preservatives.  The end result?  “Natural” foods prepared with celery powder, or juice, often end up actually having higher levels of nitrate and nitrite, sometimes 10x higher.

What’s the big deal with nitrate and nitrite?

Great question!  Nitrates and nitrites have been linked to causing cancer AND the American Cancer Society recommends reducing consumption of these chemicals.

If you want to geek out:

“… certain methods of preserving red meats introduce nitrates into them, which can be converted in the stomach into cancer-causing N-nitroso compounds.” ~ American Cancer Society (Diet and Activity Guidelines)

Who the heck puts celery in salami anyways?

“Big Salami” does!  What is “Big Salami”?  You’ve seen it on the shelves, those mass produced, perfectly circular sticks.  Completely uniform in size, shape, color, and weight.  This is accomplished by over-processing the salami and adding things like food dyes, chemicals, synthetic casings and fillers into your food – not what you’d choose to eat, but “gee it sure does look purty”.  Also, read the fine-print on those casings, many are not supposed to be eaten at all and require removal prior to eating.

At Oui Charcuterie every single piece of salami is handmade by local artisans with no added nitrates and nitrites, including no celery powder.  Our founder, Farmer Matt (who is also a Registered Nurse, by the way) doesn’t want his family eating it and doesn’t think yours should have to eat it either!

He explains:

“While completing my Masters of Nursing Science at Yale University, I became aware that food is the most common cause of many of our illnesses and ailments. We began farming to provide my family with the highest quality, and least adulterated, foods possible. When we began making salami with an old time family recipe, it was only natural that we wouldn’t add any unneeded or unnecessary chemicals, fillers, food dyes or use short cuts like celery powder.  This allowed us to produce the all natural, nitrate free ‘salami with no baloney’ that we call Oui Charcuterie Salami.  It is what we choose to feed our family and feel comfortable sharing with you and your family.” ~ Matthew Browning, MSN, RN

So now you know, check the label on other salamis and see if it has an asterisk. Does anyone really want to eat an asterisk?  Oui Charcuterie is salami with no baloney.  We believe salami should be made how it has been for thousands of years with no chemicals, no fillers, no food dyes, and no nitrates, including no celery powder.  We’re hopeful that eventually the labeling rules will be changed, but until then, please help spread the word to educate friends and family!