Does Anyone Make Low Sodium Bacon? Yes, and How to Find It

November 11, 2025 •

4 min read

According to the CDC, over 90% of Americans consume too much sodium, which can contribute to high blood pressure. Fortunately, if you're watching your salt intake, you don't have to give up bacon entirely; yes, brands do make low sodium bacon.

Quick Summary

Several brands offer reduced-sodium bacon products, often with 25-50% less salt than standard options. Look for specific labeling like "lower sodium" or "reduced sodium," or consider alternatives like turkey bacon or plant-based versions. You can also cure your own bacon at home for full control over the salt content.

Key Points

Availability: Multiple brands offer low-sodium or reduced-sodium pork and turkey bacon options in most grocery stores.
Labeling Matters: Read the nutrition labels carefully; 'Reduced Sodium' means at least 25% less, while 'Low Sodium' means 140 mg or less per serving.
DIY Control: Making your own bacon at home from pork belly allows for complete control over the salt and flavor profile.
Explore Alternatives: Consider alternatives like turkey bacon or plant-based versions made from mushrooms, tempeh, or coconut for lower-sodium, lower-fat options.
Be Wary of 'Uncured': Bacon labeled 'uncured' uses natural sources of nitrates but is not guaranteed to be lower in sodium; always check the label.
Cooking Techniques: Cooking methods like oven-baking on a rack or blanching can help reduce the final sodium content of any bacon.
Portion Control: Limiting portion sizes is an effective way to manage sodium intake, even with regular bacon.

Yes, Low Sodium Bacon Is Widely Available

For those watching their sodium intake, the good news is that low-sodium bacon is not only available, but several major brands offer it. Products labeled as "lower sodium" typically contain at least 25% less salt than their regular counterparts, while truly "low sodium" products must contain 140 mg or less per serving according to FDA guidelines.

Brands Offering Lower Sodium Bacon

Many popular brands have developed products specifically for health-conscious consumers. Here are some you might find on your grocery store's shelves:

Hormel BLACK LABEL Lower Sodium Bacon: This product boasts 50% less sodium than the original version.
Oscar Mayer Naturally Hardwood Smoked Lower Sodium Bacon: Offers 30% less sodium than their regular bacon.
Smithfield Naturally Hickory Smoked Lower Sodium Bacon: Provides a reduced-salt option with classic hickory flavor.
Applegate Naturals Sunday Bacon: An uncured, nitrate-free bacon option that is also lower in sodium.
Butterball Lower Sodium Turkey Bacon: A great option for those looking to reduce both fat and sodium content.
Store Brands: Many grocery store chains, like Great Value (Walmart) and 365 Everyday Value (Whole Foods), have their own versions of lower-sodium bacon.

Decoding "Reduced Sodium" vs. "Low Sodium"

When shopping, it's crucial to understand the difference between labeling claims to ensure you're getting the product you want. The FDA has strict definitions for these terms that can help you make an informed decision.

Comparison of Sodium Claims


Term	FDA Definition	Approximate Sodium per Serving (2 slices)
Regular Bacon	N/A	Typically 250–550 mg
Reduced/Lower Sodium	At least 25% less sodium than the regular version	Typically 150–250 mg
Low Sodium	140 mg or less per serving	140 mg or less
Very Low Sodium	35 mg or less per serving	35 mg or less
Salt/Sodium-Free	Less than 5 mg per serving	Less than 5 mg

Making Your Own Low Sodium Bacon at Home

For ultimate control over ingredients and sodium levels, you can make your own bacon from a slab of pork belly. This process, known as curing, allows you to customize the salt content and flavoring.

A Simple Home-Curing Process

Source the Meat: Start with a high-quality, fresh slab of pork belly from a butcher.
Create a Cure Mixture: Combine a precise percentage of salt by weight with other ingredients like sugar and spices. A common ratio is around 1.25% salt by weight, significantly less than commercial products.
Mix in Flavor: Add maple syrup, brown sugar, black pepper, and smoked paprika for flavor without excessive salt. Liquid smoke can provide the smoky taste without needing a smoker.
Cure the Belly: Apply the mixture to the pork belly and place it in a sealed bag in the refrigerator for 5-7 days, turning daily.
Rinse and Dry: After curing, rinse the pork belly thoroughly and pat it dry. Let it sit uncovered in the fridge overnight to develop a tacky skin, which helps with smoking or baking.
Cook: Bake or smoke the slab at a low temperature (around 200°F) until the internal temperature reaches 150°F. Afterward, slice and fry individual portions as you normally would.

Healthy Alternatives to Traditional Bacon

For those seeking a significant reduction in sodium, fat, or calories, several alternatives can satisfy that savory, salty craving.

Plant-Based and Other Meat Options

Turkey Bacon: Typically lower in fat and calories, some turkey bacon brands also offer reduced sodium versions. However, some turkey bacon can be just as high in sodium as pork, so always check labels.
Vegan Mushroom Bacon: Slices of shiitake mushrooms marinated and baked can achieve a meaty texture and a smoky flavor similar to bacon.
Tempeh Bacon: Fermented soybean tempeh can be marinated and pan-fried for a protein-rich, savory alternative.
Coconut Bacon: For a sweet and smoky topping, coconut flakes can be transformed into crunchy bacon bits.
Eggplant Bacon: Thin slices of eggplant can be roasted in a flavorful sauce to produce a surprisingly crisp and smoky substitute.

Conclusion: Savoring Bacon with Less Sodium

The quest for low sodium bacon has a successful end for most consumers. Commercial brands have responded to health-conscious demands by offering a variety of reduced-salt and lower-fat products. For the truly dedicated, curing bacon at home provides the ultimate level of control over the ingredients. Finally, for those wanting to venture beyond pork, a wide range of flavorful alternatives exists, from turkey bacon to various plant-based options. By understanding product labels and exploring these options, you can continue to enjoy the flavor of bacon while keeping your sodium intake in check.

Understanding Natural and Uncured Bacon

Some bacon is labeled as "natural" or "uncured," which can be misleading regarding sodium. These products typically use natural sources of nitrates like celery juice powder for curing, rather than synthetic sodium nitrite. However, they are not necessarily lower in sodium, as a significant amount of salt is still required for curing and flavor. Always check the nutrition facts for sodium content, regardless of the curing method.

The Role of Sodium in Bacon Curing

Salt is not just for flavor in bacon; it's a crucial part of the curing process. It acts as a preservative, inhibits bacterial growth, and helps draw out moisture, concentrating the meat's flavor. In low-sodium versions, manufacturers must carefully balance reducing salt with ensuring product safety and maintaining taste. Some use sea salt and other flavorings to compensate for the reduction in sodium.

How to Reduce Sodium at the Table

Even if you are using standard bacon, you can employ cooking methods that reduce the final sodium content. One method is to blanch the raw bacon strips in boiling water for about a minute before cooking. Another technique is to use thinner-cut slices, as the overall sodium per slice will be lower. Using less bacon in recipes and cooking it in the oven on a wire rack can also help drain more fat and surface salt.

This content is for informational purposes only and does not constitute medical advice. Please consult a healthcare professional for dietary guidance.

Frequently Asked Questions

Several major brands produce lower sodium bacon, including Hormel BLACK LABEL, Oscar Mayer, Smithfield, and Applegate. Many store brands and specialty grocers also offer their own reduced-salt varieties.

According to FDA standards, "low sodium" means a single serving contains 140 mg of sodium or less. "Reduced sodium" simply means the product has at least 25% less sodium than the manufacturer's regular version, so the final sodium count could still be high.

While turkey bacon is generally lower in fat and calories than pork bacon, its sodium content can be comparable or even higher depending on the brand. Look for specific "lower sodium" turkey bacon versions to ensure a reduced salt product.

Yes, you can make your own bacon at home from pork belly. By precisely measuring and controlling the amount of salt used in the curing process, you can create a custom, low-sodium bacon.

Yes, several plant-based alternatives, such as mushroom, tempeh, coconut, and eggplant bacon, can be prepared at home with low-sodium seasonings. Many of these offer a crispy, smoky texture with much less salt than traditional bacon.

Rinsing bacon can remove some of the surface salt. Cooking methods like blanching in boiling water for a minute or baking on a wire rack can further help render fat and reduce the final sodium content.

No, "uncured" bacon is not necessarily lower in sodium. It simply means the bacon was cured using natural sources of nitrates like celery powder instead of synthetic ones. Always check the nutrition facts for the actual sodium content.

To add flavor without adding salt, you can use spices like smoked paprika, black pepper, and cumin during cooking. A hint of maple syrup or honey can also enhance the taste profile.

True "very low sodium" bacon (35 mg or less per serving) is rare in commercial markets. Your best bet is to make your own at home or use fresh, lean meat like chicken or fish as a substitute.