Tag: Bacon processing

According to the World Health Organization, both sausage and bacon are classified as processed meats due to their preservation methods. The core distinction, however, lies in how the raw meat is handled during production, which ultimately determines which is more processed, sausage or bacon.

According to the U.S. Department of Agriculture (USDA), a food product cannot be legally sold as unprocessed bacon, as all bacon must undergo a curing process to be preserved. The term "uncured" is often used to describe bacon that is preserved using natural alternatives, not synthetic nitrites. This is an important distinction for consumers looking for minimally processed meat options.