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Sara Burrows, a bright young writer at the Carolina Journal, reports on the unexpected ramifications of the Obama administration’s war on salt. Potential casualties? Ham and bacon.

Cansler said the salt content of the average country ham is between 5 percent and 8 percent. She said setting a maximum of 6 percent or 7 percent would not be impossible, but it would impose costs and complications on producers…

The longer a country ham ages, the saltier it gets, she explained. It would not be difficult to apply an upper salt limit to hams produced and sold locally, but a ceiling could complicate the production of hams targeted for export or import. And an upper limit would restrict certain producers that use aging as a way to distinguish their hams from their competitors…

It’s also unclear how the FDA would treat bacon, another pork product heavily reliant on salt. A story on salt regulation in The Philadelphia Inquirer suggested that the “FDA might mandate maximum amounts of sodium per serving in food categories — say, bacon — in 2015, then slightly less in 2018, and finally reaching the goal in 2024.”

That would pose problems for bacon producers. “Bacon’s not bacon unless you use salt to cure it,” Cansler said.

Moe Lane has more. Consider this my response.

Follow Ben Domenech on Twitter.

>> Sometimes, it’s easy to forget about who the true heroes are. Yes: they’re the people who create bacon salt, the zero calorie, vegetarian, kosher seasoning salt that makes everything taste like bacon. And they have a blog.

I love America. And also xkcd. (h/t Christine)

>> I know you’re trying to be charitable here, but – I just don’t trust any list of “Healthy Restaurants” which actually includes Denny’s. Just because they tell you how many Grand Slams you can eat to have a sudden stroke on the premises doesn’t make them healthier, you know.