Nitrates and nitrites amongst a myriad of chemical additives have been used in the food processing industry for decades in the effort of making food safe to eat, but not necessarily healthy to eat. Food scientists in the late 1990s figured out that nitrates are naturally occurring in some vegetables and fruits.

They were able to extract the nitrates into their purest form and  is identical to the synthetically made molecule. No difference in any way. Which is to say that if the nitrate was extracted from celery, cherry, Swiss chard or whatever, you would not know it. As such does not impart the flavour of its natural source.

HERE’S THE CATCH

The USDA does not provide a definition per se for the claim “All Natural” but offers the following guidelines, “containing no artificial ingredient or added color,” and “only minimally processed in a manner that does not fundamentally alter the product.” The industry lobbied the USDA stating that because the nitrates were sourced from a natural product where the nitrate is naturally occurring, that ingredient should be allowed to be added and should be considered as natural.

Note, that if in fact they were using the nitrate as it actually appears in nature, i.e. using celery as an ingredient and not the extract, to achieve the levels of nitrate that the USDA requires in such recipes, manufacturers would end up making a celery salami and not a pork salami. I should add, that our family, traditionally speaking, has never ever made a salami with celery, Swiss chard, acerola, cherry, beet or carrot as an ingredient and nor did I ever hear of any other family doing it.

The base recipe is always Sea Salt, Black Pepper, naturally fermented wine and garlic.

WHAT THIS MEANS FOR YOUR BUSINESS & YOUR CUSTOMERS

Using nitrates extracted from fruits and vegetable allows a producer to claim an "All-Natural” Label, but do have to qualify that statement - "except for nitrates and nitrites that are naturally occurring in the source vegetable”.

As educated as consumers might be, the labelling regulations can be ambiguous and provide many a loophole for producers. It is our responsibility, with our chefs and retail managers, to continue getting the message out. Because it is made in Italy does not mean it is better – read the ingredients label. We stakeholders have to educate the increasingly skeptical consumer.

WHAT WE MEAN WHEN WE SAY “NO”

When you serve Niagara Food Specialties, you are offering a truly uncompromised product. It is steeped in time tested tradition. You can confidently tell your guests and customers: This is truly artisanal – made in the same way that the nonni used to, the traditional way; just certified pork, sea salt, spices, and time. No hidden nitrates, no celery powder, no compromises. More authentic flavour.

It is the definition of “clean label” the consumer-driven, industry term for food and supplements made with a short list of natural, recognizable, and wholesome ingredients. It signifies the avoidance of artificial colors, synthetic flavours, chemical-sounding preservatives, and heavy industrial processing.

It is also why, when we say “NO” we mean “NO”.