Uncured Smoked Bacon

Uncured smoked bacon is pork belly that has been cured using natural sources of nitrates, such as celery powder, rather than synthetic sodium nitrite. It is then smoked to add flavor and preserve it. The 'uncured' label indicates the absence of added synthetic nitrites.

Uncured smoked bacon is used to add a smoky, salty, and savory flavor to a variety of foods. It is often found in breakfast items like sandwiches and meals, as well as in frozen dinners and entrees. Its distinct taste and texture make it a popular ingredient for enhancing the overall flavor profile of packaged foods.

Uncured bacon, like cured bacon, is a source of sodium and saturated fat. Regulatory bodies like the World Health Organization (WHO) have classified processed meats, including bacon, as Group 1 carcinogens, meaning there is sufficient evidence that they cause cancer in humans, primarily linked to colorectal cancer. However, the risk is associated with high consumption levels. The FDA does not specifically regulate 'uncured' products differently from 'cured' products regarding health claims, but the use of natural curing agents is permitted. JECFA and EFSA have evaluated nitrates and nitrites, noting their presence in both cured and uncured products, and have established acceptable daily intakes for these compounds.