FWIW, nitrates in have been used in meat curing since the days of ancient Rome, so when we talk about traditional curing methods being without nitrates, we are talking really, really old school, like maybe 3,000 year old school. Plenty of traditional curing methods incorporate nitrates.
Salami, these days, is innoculated with fermenting agents that you can purchase from a commercial supplier. Fermento, arguably the most popular, is rumored to be nothing mroe than dried buttermilk.
Jami McBride wrote:
So where did the ancient Romans get their nitrates? I wouldn't think these would be equal to what are used today. Do you have any links for this nitrate info?
Thanks for the buttermilk tip!