What Is Uncured Meat?

The Real Difference Between Cured and Uncured Bacon, Ham, and Canadian Bacon

Jones Dairy Farm boasts a diverse selection of breakfast meats that are naturally smoked, including bacon, ham, and Canadian bacon. While most of these offerings are traditionally cured, Jones also offers a selection of uncured breakfast meats. But what is uncured meat? While it has become commonplace to see products labeled as “uncured” in grocery stores today, the term uncured remains a mystery to many consumers. So, what does uncured meat mean? Simply put, it boils down to how meat is preserved.

What Is Curing?

Curing is the process of preserving meat. During curing, nitrates and nitrites (natural compounds made of nitrogen and oxygen) are used to help prevent spoilage and maintain quality and safety, even after a package has been opened. Curing also adds flavor, color, and texture to the meat. Before refrigeration, curing — through salting and drying — was one of the primary methods of food preservation.

What Is the Difference Between Cured and Uncured Meat?

So, what is uncured meat versus cured meat? Meats labeled as cured use chemical, man-made preservatives like sodium nitrite and sodium nitrate, while meats labeled as “uncured” rely on natural preservatives, such as celery powder and sea salt. The cured vs. uncured meat terminology is dictated by United States Department of Agriculture (USDA) labeling regulations.

Is Uncured Meat Still Cured?

Yes, uncured meat — such as bacon, ham, and Canadian bacon — is still preserved, just in a more natural way. Products labeled as “uncured,” such as Jones Dairy Farm’s Uncured Canadian Bacon, use fruits and vegetables like celery, which transform into nitrite when processed.

Since nitrite isn’t added as an independent ingredient, these products are considered “uncured” by law and labeled as “No Nitrates or Nitrites Added.” However, it’s important to note that these products still contain naturally occurring nitrates and nitrites. The molecules simply come from sources like celery powder rather than synthetic sodium nitrite or other manufactured preservatives.

Unfortunately, this USDA regulatory terminology has led many consumers to believe these meats are nitrate- and nitrite-free. As a result, several meat companies and industry associations have petitioned the USDA to revisit and modernize these labeling guidelines to better reflect how these “alternatively cured” meat products are made and to help consumers make more informed choices. To date, the USDA has not issued guidance in response to these petitions, citing the need for additional research.

Is Uncured Meat Healthier?

Is uncured meat better for you? The question of whether uncured meat is healthier is widely debated. As discussed, products labeled as “uncured” still contain nitrite. Nitrates and nitrites play an important role in preventing foodborne diseases, controlling spoilage and maintaining food quality, while also giving ham, bacon and other cured meats their distinctive color and taste. The bottom line is that curing is one of the oldest and most time-tested forms of food preservation still used today. Ultimately, how you prefer your smoked meats to be preserved is a personal choice for you and your family.

Jones Dairy Farm’s Selection of Uncured Meats

Looking to try uncured meat for yourself? Jones Dairy Farm offers a variety of uncured, all natural, and preservative-free options, including:

• Uncured No Sugar Hickory Smoked Bacon – Extra Thick Slices
• Heritage Uncured No Sugar Ham
• No Antibiotics Ever Heritage Uncured Ham Slices
• No Antibiotics Ever Heritage Uncured Ham Steak
• Uncured Canadian Bacon Slices
• Uncured Turkey Bacon

Use our Product Finder to locate the grocery store nearest you that carries Jones Dairy Farm’s uncured meats.

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Sources:

“Alternative Curing,” Pork Information Gateway, U.S. Pork Center of Excellence, https://porkgateway.org/resource/alternative-curing/

Sindelar, J., & Milkowski, A. (2011). Sodium nitrite in processed meat and poultry meats: A review of curing and examining the risk/benefit of its use. AMSA White Paper Series, No. 3. American Meat Science Association.

Kolb, Lorre. “What’s the Deal with Nitrates and Nitrites Used in Meat Products?” Livestock – University of Wisconsin–Madison Division of Extension, https://livestock.extension.wisc.edu/articles/whats-the-deal-with-nitrates-and-nitrates-used-in-meat-products/. Accessed January 29, 2026

United States Department of Agriculture. Labeling Policy Book. GovInfo, 2021, https://www.govinfo.gov/content/pkg/GOVPUB-A110-PURL-gpo127380/pdf/GOVPUB-A110-PURL-gpo127380.pdf

USDA. Petition 19-03. https://www.fsis.usda.gov/sites/default/files/media_file/2020-07/19-03-CSPI-082919.pdf