Uncured Bacon - No Nitrites Or Nitrates Added

Uncured bacon is pork belly that has been cured using natural sources of nitrites, such as celery powder or juice, instead of synthetic sodium nitrite. This process helps preserve the meat and gives it a characteristic flavor and color. The term 'uncured' is used because the FDA requires products cured with natural sources of nitrites to be labeled as such, distinguishing them from conventionally cured meats.

Manufacturers use uncured bacon for its savory, smoky flavor and chewy texture. It is often added to snack bars, jerky, and other savory snacks to enhance taste and provide a protein boost. It can also be found in some breakfast items and appetizers.

The FDA permits the use of natural sources of nitrites, like celery powder, in uncured meat products. While concerns exist about nitrites and nitrates in processed meats, research on the health effects of naturally sourced nitrites is ongoing. Regulatory bodies like the WHO/IARC have classified processed meat as a Group 1 carcinogen, but this classification applies to all processed meats, regardless of the curing agent used. Evidence regarding the health impact of naturally cured meats compared to synthetically cured meats is mixed and requires further study.