Exploring Your Options: What brand of bacon does not have sodium nitrate?

October 20, 2025 •

4 min read

According to the USDA, all meat products require a cure for preservation, meaning products labeled “uncured” actually contain naturally occurring nitrates or nitrites from plant-based sources. For those seeking an option that does not have sodium nitrate, the answer lies in understanding the difference between synthetic curing agents and natural ones, and which specific brands have eliminated them entirely.

Quick Summary

This article explains why products labeled as "uncured" still contain nitrates from natural sources, such as celery powder. It explores brands that use alternative preservation methods or no curing agents, helping consumers find genuine sodium nitrate alternatives.

Key Points

Uncured doesn't mean nitrate-free: Products labeled "uncured" are still cured using naturally occurring nitrates from vegetables like celery powder.
Natural nitrates are chemically identical: Nitrates from celery powder function the same as synthetic sodium nitrate in the curing process.
Nitrosamines are a concern with high heat: Both natural and synthetic nitrates can form potentially harmful nitrosamines when cooked at high temperatures.
Check ingredients for celery powder: To avoid both synthetic and natural nitrates, read the ingredient list for celery powder or celery juice, not just the front label.
Moderation is key: Regardless of the curing method, bacon is high in fat and sodium, so it's best enjoyed in moderation.
McLean Meats avoids celery extracts: The Canadian brand McLean Meats states their products are truly nitrite-free and do not use celery extracts.
Specialty farms offer simpler curing: Smaller farms like Reber Rock may cure bacon with only salt and sugar, providing a truly additive-free option.

The Misconception of 'Uncured' Bacon

When shopping for bacon, many health-conscious consumers seek out packages labeled "uncured" or "no nitrates or nitrites added." The United States Department of Agriculture (USDA), however, requires that any product cured without synthetic sodium nitrite must state that it contains "no nitrates or nitrites added, except those naturally occurring in celery powder or other natural ingredients". The chemical properties of the nitrates and nitrites derived from these natural sources are identical to their synthetic counterparts. When exposed to high heat during cooking, these compounds can still form nitrosamines, which are carcinogenic. The primary difference lies in the source of the curing agent, not its function or potential health implications.

Potential Health Implications of Curing Agents

Nitrates are compounds of nitrogen and oxygen that convert into nitrites during the curing process. These nitrites are crucial for preventing bacterial growth, including Clostridium botulinum, and for giving bacon its characteristic pink color and flavor. The potential health concern arises when nitrites interact with amino acids in meat at high temperatures to form nitrosamines. Some research suggests that the vitamin C and other antioxidants present in naturally-derived curing agents like celery powder may help mitigate this conversion, but the effect is not a complete preventative measure. Ultimately, limiting consumption of all processed meats, cured or uncured, is the recommended strategy for reducing potential health risks.

Brands That Offer Alternatives

Several brands cater to consumers looking for options that do not use synthetic sodium nitrate. However, it is essential to read the ingredient list carefully, as many still use natural curing agents like celery powder. A select few offer truly nitrite-free alternatives using other preservation methods.

Applegate: This brand is widely known for its "uncured" bacon, which uses celery powder and sea salt for curing. Applegate offers organic and sugar-free options.
North Country Smokehouse: Known for its fruitwood smoked, uncured bacon that relies on natural ingredients like celery powder.
Whole Foods 365: The grocery chain's house brand offers uncured bacon options that use evaporated cane sugar and sea salt in the curing process.
Hormel Natural Choice: This line includes uncured bacon products that utilize celery powder for curing.
McLean Meats (Canada): This brand distinguishes itself by claiming its entire product line is truly nitrite-free, stating they do not replace synthetic sodium nitrite with celery extracts.
Primal Cut (UK): This brand uses a blend of Mediterranean herbs and extracts instead of celery powder for curing their nitrite-free bacon.
Naked Bacon: This company advertises bacon with no celery, nitrates, nitrites, or chemical solutions.
Reber Rock Farm: This farm specifically sells "No-nitrate Bacon" cured with only salt and sugar.

How to Choose Bacon Without Synthetic Nitrates

When navigating the grocery aisle, here are key steps to find a suitable option:

Read the full ingredient list: The front label can be misleading. Always check the ingredients for "celery powder" or "celery juice" to identify naturally cured products.
Look for explicit claims: Brands that genuinely avoid all curing agents, including natural ones, will often state this clearly. Look for phrases like "cured with just salt and sugar".
Explore specialty brands: Niche or smaller farm brands may use more traditional, minimalistic curing methods.
Consider organic options: While not a guarantee of no-nitrate, organic bacon is often produced by companies focused on cleaner labels and more natural processes.

Comparison of Curing Methods


Characteristic	Traditional Cured Bacon	Naturally Cured ('Uncured') Bacon
Curing Agent Source	Synthetic sodium nitrate or sodium nitrite.	Natural sources like celery powder, sea salt, or beet juice.
USDA Label	Often just lists "cured with..." and includes the specific synthetic ingredients.	Must include a statement that no synthetic nitrates are added, only naturally occurring ones.
Presence of Nitrates/Nitrites	Contains nitrites from synthetic additives.	Contains nitrites from naturally occurring sources, which can be in higher concentrations than traditionally cured bacon.
Color	Tends to have a more consistent, vibrant pink color.	Can be paler or more grayish, though this varies by brand and other additives.
Shelf Life	Generally has a longer shelf life due to consistent chemical preservation.	May have a slightly shorter shelf life, though still preserved adequately.

Conclusion: Making an Informed Choice

When searching for what brand of bacon does not have sodium nitrate, the answer is nuanced. While many mainstream brands like Applegate and Hormel Natural Choice offer "uncured" options that lack synthetic sodium nitrate, they still use naturally occurring nitrates from sources like celery powder. For a genuinely preservative-free bacon, you must seek out specialty brands that specifically state they cure with only salt, sugar, or other non-nitrate-containing ingredients. The most important takeaway is that "uncured" does not mean "nitrate-free". For optimal health, moderation and checking ingredient labels are your best tools for making a balanced and informed dietary choice.

For Further Reading

Frequently Asked Questions

No, uncured bacon is not truly nitrate-free. It is cured using natural nitrates derived from sources like celery powder, rather than synthetic sodium nitrate.

Celery powder contains naturally occurring nitrates that, like synthetic ones, prevent bacterial growth and help preserve the meat. It allows brands to market their products as 'uncured' under USDA regulations.

There is no conclusive evidence that uncured bacon is significantly healthier. The nitrates from natural sources are chemically the same as synthetic ones, and both can form nitrosamines when cooked at high temperatures.

Yes, some specialty brands, such as McLean Meats (in Canada) and Reber Rock Farm, offer bacon that is cured without either synthetic or natural nitrates. You must read the ingredient list carefully.

Nitrates and nitrites are both nitrogen and oxygen compounds. In the body, bacteria can convert nitrates into nitrites. In food preservation, nitrates are often converted to nitrites to provide the preserving effect.

Yes, cooking bacon at high temperatures can increase the formation of nitrosamines. Using lower temperatures and draining excess fat can help reduce this risk.

The healthiest choice involves reading ingredients to find brands that use minimal or no curing agents, focusing on options from organic or natural sources, and practicing moderation in consumption.