Fresh Pork Bellies Cured With Water

Fresh pork bellies are a cut of pork from the underside of the pig. They are cured by being treated with a solution of salt, sugar, and often sodium nitrite or other curing agents, along with water. This process helps preserve the meat and develop its characteristic flavor and color.

Cured pork bellies are primarily used to make bacon. Manufacturers add curing agents to preserve the meat, enhance its flavor, and give it a desirable pinkish-red color. They are found in a variety of breakfast items, sandwiches, and processed meat products.

The FDA regulates cured meats. Nitrites and nitrates, often used in curing, have been studied for potential health effects. Some research has suggested a link between high consumption of processed meats, which often contain nitrites, and certain health issues, but the evidence is mixed and debated. JECFA and EFSA have evaluated various curing agents used in processed meats.