Canadian Bacon Cured With: Water

Canadian bacon is a leaner cut of pork, typically from the loin, that has been cured. Curing involves treating the meat with salt and other preservatives, often including sodium nitrite, to enhance flavor, color, and shelf life. It is then often smoked.

Manufacturers use Canadian bacon as a protein source and for its savory flavor in breakfast dishes and other meals. It is commonly found in frozen breakfast items, sandwiches, pizzas, and as a topping.

In the US, cured meats like Canadian bacon are regulated by the FDA. The curing process often involves sodium nitrite, which can form nitrosamines in the body, compounds that have been linked to health concerns in some studies. However, the FDA permits the use of nitrites as preservatives. The World Health Organization (WHO) has classified processed meats as carcinogenic to humans, but this classification applies to the category of processed meats generally, not specifically to Canadian bacon.