Two Annapolis Valley pork producers say the recent warning of meats causing cancer from the World Health Organization is leaving them with unanswered questions.

Margie and Jim Lamb say their hotdogs have less salt and fat content by not using MSG, dyes or colours.

Starting right in their barns, they look at the nutrition that goes into their animals and how they're cared for.

“We're not trying to make products that harm people, we are feeding ourselves and our family,” said Margie. “We have a moderate level of sodium nitrate, it’s a necessary ingredient by Health Canada and other organizations to prevent botulism, which is very deadly.”

After reviewing more than 800 studies, the International Agency for Research into Cancer concludes processed meats - bacon, sausages and hotdogs - cause cancer.

It says regular consumption is linked to higher rates of colon, prostate, stomach, and pancreatic cancer.

"Processed meats contain high amounts of salt. They also contain nitrates, nitrites compounds that form cancer, causing compounds in the body,” said registered dietician Rosie Schwartz.

The report also says red meat on its own "probably causes cancer", but the data isn't definitive.

The Canadian Cancer Society says it’s important for everyone to balance their nutrition.

“The Canadian Cancer Society is recommending very strict moderation of processed meats, and consumption of red meat, in and around, three times per week,” said Barbara Stead-Coyle, CEO of the Canadian Cancer Society

Meat customers in Annapolis Valley aren’t overly concerned with the warning.

“It’s not going to change anything for me,” said meat customer Howard Huntley. “I’ve been eating it for years, and I’m still here.”

“It's sort of one-dimensional, one topic,” said customer Fred Lindeijer. “It doesn't include lifestyle, it doesn't include eating habits (or) how much you eat.”

Margie is encouraging questions, but wants people to keep an open mind.

“Be fair in your evaluation and look for those words like ‘may’ and ‘probably’, and whatever else because it leaves a lot of leeway,” she said.

With files from CTV Atlantic’s Jacqueline Foster.