So we’re out there amongst the shelves in our favourite supermarket. Maybe some cooked meat? Ah. Cured ham. But cured of what? I mean what did this pig have to be cured of and, having cured it, why then let it die for us to eat? We need answers!
Then there cultured yogurt. Well, you wouldn’t want the uncouth one would you? Just think what that could get up to behind the closed door of your fridge. Coarse sugar in the cupboard is enough hooligan food for any home.
Come on food legislators. These are the issues that are important in food labelling, not messing about over what is or isn’t a sausage.