Does anyone else get wildly, irrationally annoyed at ""uncured"" charcuterie made using celery salt? I get that it's all marketing but... the celery salt cures it. It's cured. That's what makes it the thing. Celery just naturally contains the compounds we use for curing.
It's like if a town got its tap water from a desalination facility, and it became trendy to drink juice as "Water-Free Hydration" because fruit is natural.