What Is The Difference Between Cured And Uncured Bacon

Simply put uncured bacon is bacon that has not been cured with synthetically sourced nitrates and nitrites.

Both types of bacon are actually cured which in a meat context basically just means preserved. Cured varieties typically rely on chemicals and additives while uncured alternatives usually include more nature salts and flavorings. However depending on the pig cut part the ingredients used for curing and the processing methods the taste can vary from one product to another. So if it s not about the nitrates then the difference between cured and uncured bacon really comes down to taste and preference.

When it comes to flavor uncured bacon doesn t taste spectacularly different than the cured. Uncured bacon is generally left in a more natural green state than cured bacon and so tastes more like the pork belly itself. The most noticeable difference between cured and uncured bacon is the means of preservation. Shelf life uncured bacon has a shorter shelf life comparatively as natural preservatives don t work effectively.

The texture of uncured bacon is not as dense as cured since the moisture content in uncured is more than the latter. They both contain lots of fat and salt. While uncured bacon is still cured bacon it undergoes a much different process. The biggest difference between cured and uncured bacon is the preservation process.

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Cured bacon is treated with salt and nitrites to preserve flavor and color and to stop bacterial growth. However uncured bacon often uses more natural salts and flavorings. Uncured bacon is still cured only with nitrites contained in celery. Instead uncured bacon is cured with natural nitrates found in celery beets and other veggies.