A slightly weird one for me - there are several meat processing/packing facilities in and around Cincinnati, and my favorites are the ones that handle bacon.
It’s the smell of the curing process, all the nitrates and curing salt used, which has a distinctive smell. We cured pork at home, so I was used to the smell from an early age, but from a big factory - it’s sensory overload. It smells magnificent.
It’s the smell of the curing process, all the nitrates and curing salt used, which has a distinctive smell. We cured pork at home, so I was used to the smell from an early age, but from a big factory - it’s sensory overload. It smells magnificent.