The Truth About Cured vs. Uncured Bacon: Understanding the Labels
If you’ve ever picked up a package of bacon at the grocery store, you’ve likely seen two different labels—"cured" and "uncured." At first glance, it seems obvious: one is preserved, and the other isn’t, right? Actually, no. The term "uncured bacon" is misleading because it is cured—but with natural sources of nitrates instead of synthetic ones.
Our uncured bacon from our woodland raised mangalitsa pigs.
So why the confusing terminology? The FDA regulates food labeling and requires bacon that is not cured with synthetic nitrates or nitrites to be labeled as "uncured" and include the phrase "no nitrates or nitrites added except those naturally occurring in celery powder or sea salt." But this doesn’t mean the meat is truly uncured in the way you might think—it just means a different curing method was used.
Let’s break this down so you can confidently understand what you’re buying.
What Is Cured Bacon?
Cured bacon is traditionally made using a mix of salt, sugar, and synthetic sodium nitrite (often in the form of curing salt, such as Prague Powder #1). The nitrites help preserve the meat, prevent bacterial growth (like botulism), and give bacon its signature pink color and smoky flavor.
This curing process has been used for centuries to enhance flavor, texture, and shelf life. It’s the reason bacon doesn’t look or taste like a regular pork chop.
What Is "Uncured" Bacon?
Despite what the name suggests, uncured bacon is still cured—just in a different way. Instead of using synthetic sodium nitrite, it’s preserved using naturally occurring nitrates from sources like celery powder, sea salt, or beet juice. When these natural ingredients break down, they produce the same nitrites that traditional curing salts do, meaning the end result is still preserved meat.
The key difference? The source of the nitrites.
Cured bacon uses synthetic nitrites.
Uncured bacon uses naturally derived nitrates, which convert to nitrites.
This means both versions contain nitrates and nitrites—whether from celery powder or synthetic sources. So if you’re buying uncured bacon thinking it’s nitrate-free, that’s not quite the case.
Why the Confusion?
The term "uncured" is required by the FDA to indicate that no synthetic curing agents were used. But this wording is misleading because it implies the meat is truly fresh, when in reality, it's still been cured—just with plant-based nitrates.
The burden falls on the consumer to read between the lines and understand that "uncured" does not mean "no nitrates at all"—it just means no synthetic nitrates were added.
Which Is Healthier?
Many people assume that uncured bacon is the healthier choice because it uses natural nitrates. However, there is no solid evidence that natural nitrates are any safer than synthetic ones. Your body processes nitrates the same way, regardless of their source.
What does matter is the quality of the meat itself. Whether cured or uncured, the healthiest bacon comes from pasture-raised pork that has been fed a natural diet and raised without unnecessary antibiotics.
How to Choose the Best Bacon
When buying bacon, focus on the overall quality rather than just the curing method. Here are some tips:
✅ Look for pastured pork – Higher in nutrients and healthier fats.
✅ Check the ingredient list – Fewer additives are better.
✅ Be mindful of marketing – "Uncured" does not mean nitrate-free.
✅ Know your source – Support local farms that prioritize animal welfare.
The Bottom Line
Cured and uncured bacon are more similar than different. The main difference lies in the curing agent—synthetic nitrites vs. naturally occurring nitrates. The term "uncured" is misleading, as it suggests the meat is fresh, when in reality, it has still gone through a curing process.
Rather than getting caught up in labels, the best way to make an informed choice is to look beyond the marketing and choose high-quality bacon from ethical, sustainable sources.
What do you think—do you prefer cured or uncured bacon? Let me know in the comments!
