Understanding the Ingredients in Dietz and Watson Bacon

November 13, 2025 •

3 min read

While all bacon undergoes a curing process, the exact formulation differs across products. Understanding what are the ingredients in Dietz and Watson bacon means examining both their conventional cured and 'uncured' varieties, which rely on different preservatives to achieve the same result.

Quick Summary

This article details the specific ingredients used in various Dietz and Watson bacon products, differentiating between conventional cured bacon and products labeled as 'uncured.' The breakdown covers core components like pork, water, salt, and sugar, as well as the different preservatives used for curing.

Key Points

Cured vs. 'Uncured': The main ingredient difference is the curing agent—synthetic sodium nitrite for cured and naturally occurring nitrates from celery powder for 'uncured'.
Core Ingredients: All varieties share core ingredients, including pork, water, salt, and sugar, which form the base of the product.
Misleading Labeling: The 'uncured' label is a USDA-mandated term, but it is misleading because the meat is still cured, just with natural nitrate sources.
Purpose of Preservatives: Curing agents like nitrites are essential for food safety, primarily to prevent bacterial growth such as botulism.
Other Additives: Both bacon types may contain additional ingredients like sodium phosphate for moisture retention and flavor-enhancing spice extracts.
Impact on Flavor: The curing method, whether synthetic or natural, can subtly impact the final flavor profile, but other factors like smoke and cut are often more noticeable.
Health Consideration: While some consumers prefer natural ingredients, the human body processes both synthetic and natural nitrites similarly, and all bacon should be consumed in moderation.

Core Ingredients Found Across Dietz and Watson Bacon Products

All Dietz and Watson bacon, whether cured or labeled as 'uncured,' starts with a foundation of pork. Beyond the meat, there is a consistent use of several key ingredients that contribute to flavor, texture, and preservation. Water is added to the curing brine, while salt and sugar are universally included to provide fundamental flavor and aid in the curing process.

The Specific Role of Additives

To understand the full ingredients list, it's crucial to know the purpose of certain food additives:

Sodium Phosphate: This is a common food additive that helps with water retention, ensuring a juicier, more tender final product.
Sodium Erythorbate: Used as a curing accelerator, this antioxidant helps reduce the amount of nitrites needed and preserves the characteristic pink color of cured meat.
Dextrose: A type of sugar that can be used to balance the salty taste and provide food for the bacteria involved in the curing process.
Spice Extracts: Used to add flavor complexity and contribute to the product's overall taste profile.

Cured vs. 'Uncured' Ingredients: The Preservative Distinction

The primary difference in the ingredients for Dietz and Watson's bacon lines lies in the curing agent. While both undergo a curing process, the source of the nitrates or nitrites is different, a fact regulated by the USDA for labeling purposes.

Conventional Cured Bacon

For products like the Hickory Smoked Gourmet Bacon, the curing is done with synthetic sodium nitrite. The ingredients for a typical cured variety look like this:

Pork
Water
Salt
Sugar
Sodium Phosphate
Sodium Erythorbate
Sodium Nitrite

'Uncured' Bacon

Bacon labeled as 'uncured' is actually cured using naturally occurring nitrates from vegetable sources. The ingredients for Dietz and Watson's Uncured Bacon reflect this. Instead of sodium nitrite, this version uses celery powder, which contains naturally occurring nitrates that convert to nitrites during the curing process.

Pork
Water
Sea Salt
Sugar
Celery Powder
Spice

Comparison Table: Cured vs. 'Uncured' Ingredients


Ingredient	Dietz and Watson Cured Bacon (e.g., Hickory Smoked)	Dietz and Watson 'Uncured' Bacon	Function in Bacon
Pork	Included	Included	Primary meat product
Water	Included	Included	Used in curing brine
Salt	Included	Sea Salt	Preservative, flavor
Sugar	Included	Included	Flavor balance, curing aid
Sodium Nitrite	Included (Synthetic)	Not Included	Preservative, color, flavor
Celery Powder	Not Included	Included (Natural Nitrates)	Natural source of curing nitrates
Sodium Erythorbate	Included	Not Included	Curing accelerator, color stabilizer
Sodium Phosphate	Included	Not Included	Retains moisture, tenderness

The Role of Preservatives and Labeling

The use of natural versus synthetic curing agents is the central difference between these products, but the end function is largely the same: preventing harmful bacterial growth, particularly botulism. The USDA requires the 'uncured' label to specify that 'no nitrates or nitrites are added except those naturally occurring in ingredients such as celery powder'. This distinction is mostly for marketing purposes, as the body processes both forms of nitrites in a similar fashion. Health-conscious consumers often seek 'uncured' products assuming they are free of nitrites, but that is not the case.

Conclusion

The ingredients in Dietz and Watson bacon are straightforward and vary mainly based on whether the product is conventionally cured or labeled 'uncured.' For their traditional cured bacon, the key ingredients are pork, water, salt, sugar, and synthetic preservatives like sodium nitrite, sodium phosphate, and sodium erythorbate. The 'uncured' varieties replace the synthetic preservatives with natural sources, primarily celery powder, to achieve the curing effect. Consumers should be aware that 'uncured' does not mean 'nitrate-free,' and the choice often comes down to personal preference regarding the source of the curing agent rather than the absence of one entirely. Always reading the specific product label is the best way to understand the exact ingredients in the bacon you purchase.

For more information on the curing process and bacon production, resources like this article from the National Institutes of Health provide a deeper scientific perspective on the use of nitrites in meat and food safety.

Frequently Asked Questions

The primary difference lies in the curing agent used. Cured bacon uses synthetic sodium nitrite, while 'uncured' bacon uses naturally occurring nitrates derived from celery powder.

No, it is not. 'Uncured' bacon is a labeling term required by the USDA for bacon cured with naturally occurring nitrates (from celery powder), rather than synthetic ones. These natural nitrates still function as curing agents and convert to nitrites.

Celery powder is a natural source of nitrates that act as a curing agent. It serves the same purpose as synthetic nitrites in conventional bacon, which is to preserve the meat and prevent bacterial growth.

Sodium phosphate is a common food additive used to help retain moisture in the meat. This results in a more tender and juicy bacon, especially in cured varieties.

Yes, based on the product labels examined, all Dietz and Watson bacon products, including both cured and 'uncured' varieties, contain some form of sugar as part of the curing process.

While the core flavor profile is similar, some people report a slightly milder, less salty taste in 'uncured' bacon compared to its traditionally cured counterpart. However, other factors like smoking method and spices can have a more significant impact.

The health benefits of 'uncured' bacon are debatable. The human body processes nitrites from both natural (celery powder) and synthetic sources similarly. Both types of bacon are processed meats high in sodium and fat and should be consumed in moderation as part of a balanced diet.