Is Uncured Pork Safe to Eat? A Guide to Safe Handling and Cooking

January 8, 2026 •

3 min read

Foodborne illnesses are the main concern with uncured pork, but proper handling and cooking make this meat safe to eat. Uncured pork uses natural preservation methods, unlike cured pork, requiring careful cooking to ensure food safety.

Quick Summary

Uncured pork is safe when cooked to the correct internal temperature, using natural preservatives instead of synthetic ones. Proper handling and storage, combined with correct cooking, are essential for avoiding foodborne illnesses from raw meat.

Key Points

Uncured Preservation: "Uncured" means the product uses natural nitrates, not synthetic ones.
Cook Thoroughly: Cook uncured pork to the recommended internal temperature to eliminate foodborne illness risks.
Use a Thermometer: A meat thermometer is essential for verifying doneness; color isn't reliable.
Follow USDA Guidelines: Cook whole cuts to 145°F (with a rest) and ground pork to 160°F.
Practice Safe Handling: Prevent cross-contamination by keeping raw pork separate and storing it correctly.
Be Aware of Risks: Modern farming has reduced the risks, but undercooked pork can still carry parasites and pathogens.

Understanding Uncured Pork

The term "uncured" refers to the method of preserving the pork, not that the meat is completely raw. Uncured pork uses natural nitrates from sources like celery powder and sea salt, rather than synthetic additives such as sodium nitrite, which are used in cured pork. The USDA mandates that products labeled “uncured” must include a disclaimer stating that they contain “no added nitrates or nitrites, except those naturally occurring in celery powder or other natural ingredients”.

The Critical Role of Cooking

Proper cooking is the most important factor for food safety when preparing any pork product, including both cured and uncured varieties. The primary health risk associated with undercooked pork is the potential for foodborne illnesses caused by bacteria like Salmonella and parasites like Trichinella spiralis and Taenia solium. Modern farming practices have decreased the prevalence of these parasites, but the risk remains and cannot be fully eliminated. Cooking pork to the correct internal temperature kills harmful pathogens, making the meat safe to consume.

Safe Internal Temperatures for Uncured Pork

The USDA provides specific cooking temperature guidelines for pork. These temperatures are the same for cured and uncured pork, and using a meat thermometer is the most reliable way to verify doneness.

Whole muscle cuts (chops, roasts, loins): Cook to a minimum internal temperature of 145°F (63°C), followed by a three-minute rest time before eating.
Ground pork: Cook to a minimum internal temperature of 160°F (71°C), with no rest time needed.

Using a meat thermometer is the most reliable method for ensuring pork is cooked to a safe temperature, as visual cues like color can be misleading.

Handling and Storing Uncured Pork Safely

Following correct food handling practices is essential to prevent cross-contamination and spoilage when dealing with uncured pork.

Separate: Keep raw pork separate from other foods in the shopping cart, refrigerator, and when preparing meals. Use separate cutting boards and utensils for raw and cooked meat.
Refrigerate: Store raw uncured pork in the refrigerator at 40°F (4°C) or below. Place it on the bottom shelf to prevent any drips from contaminating other foods. Ground pork should be used within two days, while chops and roasts can last for three to four days.
Freeze: For longer storage, freeze raw pork at 0°F (-18°C) or lower.
Thaw: Thaw frozen pork safely in the refrigerator, in cold water, or using the microwave. Never thaw it on the counter at room temperature.

Cured vs. Uncured Pork: A Comparison


Feature	Cured Pork	Uncured Pork
Preservatives	Synthetic nitrates and nitrites (e.g., sodium nitrite).	Natural nitrates from sources like celery powder and sea salt.
USDA Labeling	Explicitly labeled “cured”.	Labeled “uncured” and “no nitrates or nitrites added” (except those naturally occurring).
Appearance	Distinctive pink or reddish color due to synthetic nitrites.	Varies in color, often paler or grayish before cooking.
Flavor	Typically saltier and with a distinct, sometimes smoky, flavor from the curing process.	Generally has a more natural, robust pork flavor.
Shelf Life	Longer shelf life due to synthetic additives.	Shorter shelf life; depends on refrigeration and natural preservatives.
Cooking Requirement	Often sold pre-cooked (e.g., ham), but some products may need further cooking.	All raw uncured pork must be cooked thoroughly to a safe internal temperature.

Conclusion: Ensuring Safe Consumption

Uncured pork is safe to eat when the same precautions are taken as with any other fresh meat. The key difference is the preservation method, not the safety risk if handled and cooked properly. Consistently cooking uncured pork to the USDA-recommended temperatures and practicing good food handling habits allows you to enjoy a safe and delicious meal. A meat thermometer is your most reliable tool. Refer to the official U.S. Department of Agriculture website for comprehensive food safety guidelines.

Visit the USDA website for more food safety information

Frequently Asked Questions

Not necessarily. The term "uncured" refers to the preservation method, using natural ingredients instead of synthetic ones. Some uncured products, like some hams, are sold fully cooked, while others, like bacon or chops, are raw and must be cooked thoroughly before eating.

The main difference is the type of preservatives used. Cured pork uses synthetic nitrates and nitrites, while uncured pork uses natural sources, like celery powder. Both methods are used to preserve the meat and prevent spoilage.

Yes, uncured pork products contain naturally occurring nitrates and nitrites derived from plant-based ingredients such as celery powder used in the preservation process. The key difference lies in the source of these compounds, not in their presence or absence.

The USDA recommends cooking whole muscle cuts of uncured pork to a minimum internal temperature of 145°F (63°C) with a three-minute rest time. Ground uncured pork should be cooked to 160°F (71°C).

The risk of contracting parasites like Trichinella from pork is very low today due to improved agricultural practices. However, the risk is not zero with any pork. The best way to prevent parasites is to cook all pork, including uncured, to the safe internal temperature.

Yes, for whole muscle cuts cooked to 145°F, it is normal and safe for the meat to have a hint of pink in the center, as long as it has rested for three minutes. A meat thermometer is the only accurate way to confirm doneness.

Store raw uncured pork in its original packaging or an airtight container on the bottom shelf of your refrigerator at 40°F (4°C) or below. Cook or freeze it within three to four days for fresh cuts and one to two days for ground pork.