Pork Belly Cured With Water

Pork belly cured with water is a cut of pork that has been treated with a curing solution, typically containing salt and sodium nitrite or nitrate. This process helps preserve the meat, enhance its flavor, and give it a characteristic pinkish color. It is the primary ingredient in many types of bacon.

Curing pork belly adds a salty, savory flavor and helps preserve the meat, extending its shelf life. It is most commonly used to produce bacon, but can also be found in other cured pork products like pancetta or guanciale. Manufacturers add it to processed meats and other savory dishes for its distinct taste and texture.

The U.S. Food and Drug Administration (FDA) considers salt and sodium nitrite/nitrate, common curing agents, to be safe when used as intended in food. However, the World Health Organization's International Agency for Research on Cancer (IARC) classifies processed meats, including cured pork belly, as Group 1 carcinogens, meaning there is sufficient evidence that they cause cancer in humans. This is often linked to the formation of N-nitroso compounds during processing and cooking. Regulatory bodies like JECFA and EFSA have evaluated the safety of nitrites and nitrates, establishing guidelines for their use.