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Uncured bacon is, generally, left in a more natural, green state than cured bacon and so tastes more like the pork belly itself. It’s also often saltier than cured bacon because the pork has to sit in the brine for longer in order to get to the same level of preservation.
Uncured bacon is bacon that hasn’t been cured with sodium nitrites. Usually, it’s cured with a form of celery, which contains natural nitrites, along with plain old sea salt and other flavorings like parsley and beet extracts. Uncured bacon has to be labeled “Uncured bacon.
Definition of uncured. : not cured: such as. a : not subjected to a preservative process uncured meats/cheeses. b : not restored to health an uncured patient. c : not remedied or eliminated a disease that has gone uncured.
The biggest difference between cured and uncured bacon is the preservation process. Cured varieties typically rely on chemicals and additives, while uncured alternatives usually include more nature salts and flavorings. Both types of bacon are actually “cured,” which in a meat context basically...
Uncured bacon is still cured with salt but not with nitrites, so it's somewhat healthier — but it's still full of sodium and saturated fat. Uncured bacon doesn't contain nitrites, but is still high in fat and sodium.
Truth is, usually even “uncured” meat is cured. By USDA standards, the label “uncured” simply means that the supplier did not use chemicals, but only natural sources for the curing process. In fact, curing meat blocks the growth of a bacteria responsible for botulinum toxin, the most poisonous chemical compound known,...