Uncured bacon is bacon that has not been preserved with synthetically sourced nitrates or nitrites, which are common in traditionally cured bacon. Instead, uncured bacon is cured using natural sources of nitrites such as celery powder, beet juice, or sea salt. Despite the name "uncured," this bacon is still technically cured, but with natural rather than artificial curing agents. The main difference lies in the type of nitrites used for preservation:
- Cured bacon uses synthetic nitrates/nitrites (e.g., sodium nitrate or sodium nitrite), which give bacon its signature flavor, pink color, and longer shelf life.
- Uncured bacon uses natural nitrites from ingredients like celery powder or beet juice, avoiding synthetic preservatives.
The term "uncured" was created partly in response to public health concerns about synthetic nitrites forming potentially carcinogenic nitrosamines when heated. Uncured bacon aims to offer a more natural alternative without synthetic additives. However, it is still processed meat and needs to be cooked before eating. In summary, uncured bacon is naturally cured bacon using plant-based nitrates instead of synthetic chemicals, but both types involve curing processes to preserve the meat and enhance flavor. It is generally labeled as "Uncured Bacon, No Nitrates or Nitrites Added Except Those Naturally Occurring" on packages.
