What is the difference between cured and uncured bacon?

We love bacon of all kinds from those virally popular bacon rounds, to uncured Canadian bacon and the NEW beef bacon. 

But we all know that nothing tops the KING of bacon, just a good 'ol classic bacon strip. We use a locally producer for our fresh classic 15 boxes of bacon and there is no denying that both the cured and uncured are a community favorite. 

But we do have 2 options: Cured and Uncured. 

Many people are curious what the difference is, so let us explain so you can fit your belly to the right bacon! 

Cured Bacon: Cured bacon is the most common type of bacon found in stores. It undergoes a curing process, which involves treating the bacon with a mixture of salt, sugar, and often other ingredients like nitrates or nitrites. These substances help preserve the bacon, prevent bacterial growth, and give it a distinct flavor and pinkish color. The curing process can take several days or weeks, depending on the method used. After curing, the bacon is typically smoked, cooked, or both before being packaged and sold.

Uncured Bacon: Uncured bacon, despite its name, is not actually completely free of curing agents. It is still preserved, but it uses natural alternatives to synthetic nitrates or nitrites, such as celery juice or sea salt, which contain naturally occurring nitrites. These natural sources of nitrites are considered "uncured" because they do not go through the traditional curing process. The use of these natural sources is often seen as a healthier alternative, as it avoids the potential health concerns associated with synthetic nitrites. However, it's worth noting that the nitrites found in both cured and uncured bacon can undergo similar chemical reactions during cooking and produce nitrosamines, although at lower levels in uncured bacon.

Flavor and Appearance: Cured bacon has a more traditional bacon flavor, with a slightly salty and smoky taste. It also has that characteristic pinkish hue. Uncured bacon, on the other hand, may have a milder flavor, and the absence of synthetic nitrates can result in a slightly different taste profile. It may appear slightly paler or have a more natural, grayish color.

It's essential to follow the cooking instructions provided on the packaging for both types of bacon, as they can have different moisture levels due to the curing process, which can affect cooking times and texture.

Ultimately, the choice between cured and uncured bacon comes down to personal preference, dietary considerations, and any specific health concerns one may have.

If you want to know my (Cassie - Founder) preference, I will not turn down bacon of any kind and once you try any of our varieities we bring in from our favorite suppliers, you will fall in love with all of the flavor profiles. But I LOVE the Uncured Fresh Bacon Strips and the Beef Bacon. But I also have a special place in my heart for the pre-cooked bacon rounds and uncured Canadian bacon...dang it, I guess that didn't help narrow it down...might as well stock up on all 4 as they all serve an entirely different delicious purpose!