Well, maybe originally, but the end-product always contains added salt, which I'm sure is the cheapest one for 'cost-effectiveness', containing some sort of anti-caking agent.
BTW another "popular" anti-caking is Sodium Hexacyanoferrate II...
>>>just add my own..
That's what I prefer to do these days too, but there aren't many high animal fat items without added salt. And since anti-caking agents aren't considered hazardous, it's not stated on the package if it's pure salt or not.
BTW even more low- or zero-fat foods are being pushed on the shelves (like vegetable spreads) and decent products are disappearing. IMO, the UK is doomed for even further increase in CHD, diabetes, obesity, etc.