People are worried about nitrites in food. By “people”, I mean article-writing doctors, and tabloid newspapers. It’s become a fairly repeated thing that the presence of nitrites in foods such as bacon, ham and pastrami can lead to an increased risk of cancer. This isn’t just an old wives’ tale – there has been research into it and everything. At the same time, I am not losing any sleep on the matter – even as someone who loves cured meats, my level of consumption is such that I risk more crossing the road to the supermarket to buy it.
Several months ago Chris asked whether I’d be interested in reviewing a sample box he received from ‘The Baking Club’. As baking is a hobby for me, I was quite happy to take him up on that and, during his most recent visit, we cracked open the box to see what we’d find.
The box itself is sized to fit through a standard letterbox, and marks the ‘best before’ date for the dry ingredients included. The packaging appeared to be of a good quality and well-suited to the task of protecting its contents.
