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The confusion regarding “cured” and “uncured” bacon labels in grocery stores arises from the curing process itself. All bacon is indeed cured, but the methods and ingredients used in curing can differ.

Curing Process Explained:

  • Curing involves adding salt to pork to change its chemical properties for preservation.
  • It also imparts flavor; along with salt, sugar, herbs, or spices are often added for taste.
  • Both “cured” and “uncured” bacon start as pork belly, treated with either a wet or dry brine.
  • Most bacon is smoked post-curing for dehydration and flavor enhancement.

Cured Bacon:

  • Commonly, cured bacon uses artificial nitrites, like pink curing salt (sodium chloride and sodium nitrite), for preservation and color.
  • Pink curing salt gives bacon a pink color and helps it retain this color longer when exposed to air, preventing it from turning gray.
  • This method is preferred by butchers for the attractive color and preservation qualities.

Uncured Bacon:

  • The term “uncured bacon” is somewhat misleading. It is still cured but without artificial nitrites.
  • Natural sources like celery salt, which contains naturally occurring nitrites, are used in its curing process.
  • According to USDA regulations, bacon labeled as “uncured” must state “no nitrites or nitrates added” on the packaging, although these compounds are naturally present in ingredients like celery salt.

Taste Difference:

  • There’s minimal taste difference between cured and uncured bacon.
  • The saltiness can vary depending on the duration of the curing process.
  • Flavor differences are more likely to be influenced by the specific seasonings used and the smoking method rather than the curing process.

In summary, all bacon undergoes a curing process, but the type of curing agents used (artificial or natural) distinguishes “cured” from “uncured” bacon. The taste difference between the two is usually negligible, with other factors like seasoning and smoking playing a more significant role in flavor.

Reference: https://www.yahoo.com/lifestyle/cured-vs-uncured-bacon-expert-103000376.html