Cured With: Natural Pork Broth

This ingredient refers to pork broth that has been treated to preserve it, often through the addition of salt and curing agents like nitrates or nitrites. Pork broth is made by simmering pork bones and meat in water to extract flavor and nutrients.

Curing agents help preserve meats, enhance their color, and add a distinct savory flavor. This process is commonly used for processed meats like ham, bacon, and sausages to extend shelf life and improve taste.

The FDA regulates cured meats, and the use of curing agents is permitted. While some studies have explored potential links between processed meat consumption and health outcomes, the evidence is complex and ongoing. Regulatory bodies like the WHO have classified processed meats as carcinogenic to humans, but this is based on extensive consumption patterns and does not apply to occasional intake. The FDA continues to monitor scientific research on food additives and processing.