Why is roast pork white and ham is pink when it comes from the same animal?
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Curing salt, Prague powder number 1, Sodium nitrite is for brine cured meat, Prague power number 2 a blend of sodium nitrite and sodium nitrate is used for dry curing of meat. [https://en.wikipedia.org/wiki/Curing_salt](https://en.wikipedia.org/wiki/Curing_salt)
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