A pork farmer from Fife says "excessive" reports linking processed meats to cancer are harming the industry.
The World Health Organisation said yesterday there's enough evidence to link foods like sausages and bacon with a high risk of cancer.
This means that there is the same amount of evidence to link the meats with cancer, but they don't they pose the same risk as harmful substances like tobacco and asbestos.
Medical experts say eating 50 grams of processed meat every day - that's less than 2 slices of bacon - could increase the risk of colorectal cancer by 17-percent.
Tom Mitchell is the director of Puddledub Pork:
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