Tag: Unsmoked bacon

With the average American consuming 18 pounds of bacon per year, understanding the nuances of this popular breakfast meat is essential. The primary difference often comes down to one key process: smoking. While all bacon is cured pork, how is smoked bacon different from normal bacon is rooted in flavor, aroma, and best culinary uses.

According to the World Health Organization, processed meats like bacon are classified as carcinogenic. While all bacon is processed, many people wonder if opting for unsmoked bacon is a healthier choice. The lack of the smoking process does eliminate some potential risks, but other factors like salt and fat content remain consistent.

According to several independent studies, including one by Action on Salt, there is no consistent difference in salt content between smoked and unsmoked bacon. The primary factor determining whether smoked or unsmoked bacon is less salty is the specific curing method used by the manufacturer, rather than the smoking process itself. This nuance means consumers must look beyond the 'smoked' label to find lower-sodium options.