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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use bacon cured with water and salt primarily for its savory flavor and …
What it is
Bacon cured with water and salt is a pork product that has undergone a preservation process. The curing adds flavor and helps extend its shelf life. Water is often added to improve texture and juiciness.
Why it's used
Manufacturers use bacon cured with water and salt primarily for its savory flavor and distinct aroma. It is a popular ingredient in pizzas, sandwiches, salads, and as a topping for various dishes.
Health notes
The U.S. Food and Drug Administration (FDA) regulates bacon as a meat product. Consuming processed meats like bacon has been linked to increased health risks in some studies, particularly concerning heart disease and certain cancers. However, evidence is mixed, and moderate consumption is generally considered acceptable within a balanced diet. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated the safety of nitrates and nitrites, which are often used in curing, and have established guidelines for their use.
Allergen info
Bacon is not derived from any of the nine FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.