Is Uncured Bacon Considered Processed Meat?

Bacon is a beloved breakfast food for many. But with growing health concerns over processed meats, some shoppers now look for alternative bacon options labeled “uncured.” This raises the question – is uncured bacon considered a processed meat?

The answer is complicated as the curing process means all bacon goes through some type of processing. However, uncured bacon does undergo less processing than traditionally cured bacon. Understanding the differences in how various bacons are prepared can help determine if uncured bacon fits your diet.

Defining Processed Meat

The World Health Organization (WHO) defines processed meats as “meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation” This includes hot dogs, sausage, corned beef, beef jerky, and cured bacon

Meats preserved through these processes are considered more carcinogenic than fresh red meat. Research links processed meats to increased risk of colorectal cancer, stomach cancer, and other health issues.

All Bacon is Processed

Here’s the confusing part – technically all bacon, whether cured or uncured, gets processed in some way. This is because:

• Bacon comes from pork belly, which is not eaten fresh. Some processing is required to make it edible.

• Bacon needs preservation through salting, smoking, or other means to create its signature flavor, extended shelf life, and food safety.

So cured or uncured, bacon undergoes a transformative process after leaving the pig. This means all bacon fits under the broad definition of a processed meat.

However, there are significant differences between traditional cured bacon and uncured bacon processing.

Traditional Cured Bacon Processing

Conventional cured bacon goes through extensive processing:

• Curing – Injected with or soaked in a brine of water, salt, sodium nitrite, and other preservatives.

• Smoking – Hung in a smoker for days or weeks to absorb wood smoke flavor.

• Cooking – Partially cooked at high heat to enhance flavor, texture, and shelf stability.

• Slicing – Sliced into thin uniform pieces and packaged.

• Additives – Salt, sweeteners, sodium nitrite, and other stabilizing agents are added.

This extensive processing prolongs shelf life but also exposes the pork to potentially harmful compounds like sodium nitrite. The high heat cooking and smoking can also create carcinogenic compounds.

Uncured Bacon Processing

Uncured bacon still undergoes processing, but with key differences:

• Curing – Dry rubbed or soaked in a salt and natural nitrate brine, without sodium nitrite.

• Smoking – Cold smoked at lower temperatures, avoiding compounds formed by high heat.

• Cooking – Gently cooked at low temperatures to retain moisture and texture.

• Slicing – Sliced and packaged like regular bacon.

• Additives – No sodium nitrite. Natural nitrates only from vegetable or fruit sources.

While uncured bacon gets processed for preservation and food safety, it avoids concerning additives like sodium nitrite. The cold smoking and lower heat processing reduces exposure to carcinogens.

Is Uncured Bacon Healthier?

Research on whether uncured bacon is healthier than cured bacon is limited. But differences in processing suggest some health benefits for uncured bacon:

• No added sodium nitrite – Eliminates exposure to concerning preservative.

• Natural nitrates – Nitrates from celery and other sources may be less harmful.

• Lower heat – Cold smoking and gentle cooking reduces harmful compounds formed by high heat.

• Higher quality – Uncured bacon sold by small producers may come from humanely raised pigs fed vegetarian diets.

However, both cured and uncured bacon are high in saturated fat and sodium, so moderation is key. Uncured bacon may be marginally better, but more research is needed.

Uncured Bacon Is Minimally Processed

While all bacon requires some processing, most experts consider uncured bacon to be more “minimally processed” than cured bacon:

• It uses basic curing without concerning additives like sodium nitrite.

• It skips high heat steps like smoke cooking which can create carcinogens.

• It tends to come from small producers using higher-quality meat.

So while uncured bacon doesn’t qualify as an unprocessed food, its minimal ingredients and processing make it less of a concern than cured bacon from a health standpoint.

Finding Quality Uncured Bacon

Not all uncured bacon is created equal. Here are tips for finding high-quality options:

• Check labels for “uncured” and “no nitrates/nitrites added” claims along with simple ingredients.

• Look for minimal processing without high heat steps.

• Choose pasture-raised heritage breed pork when possible for ethical sourcing.

• Opt for small, artisanal producers over mass-market brands.

• Research companies for their processing practices. Transparency is a good sign.

• Prioritize animal welfare and sustainable farming through certifications like Animal Welfare Approved.

With some research, you can find uncured bacons aligned with your health and values. This requires going beyond the labels to understand how processing and farming practices affect nutrition and ethics.

The Takeaway

While all bacon is processed to some degree, uncured bacon undergoes less concerning processing than traditionally cured bacon. With its lack of nitrite and lower heat steps, uncured bacon is considered more minimally processed. However, even uncured bacon should still be eaten in moderation due to its saturated fat and sodium content. Overall, uncured bacon can be a better choice for those looking to reduce intake of highly processed meats.