What brand of bacon does not have nitrates? The uncured truth.

October 22, 2025 •

4 min read

While over 80% of our dietary nitrates actually come from vegetables, not processed meat, many health-conscious consumers still want to know what brand of bacon does not have nitrates added synthetically. The answer lies in the 'uncured' label, which points to brands using natural curing agents found in vegetables like celery.

Quick Summary

Brands labeled 'uncured' or 'no nitrates added' avoid synthetic nitrites but rely on natural ones from sources like celery powder or sea salt. Applegate, Hormel Natural Choice, and Tender Belly are popular uncured bacon examples, though the health benefits are debated.

Key Points

Decoding "Uncured": Bacon labeled "uncured" is still cured, but it uses natural nitrates from vegetables like celery powder instead of synthetic sodium nitrite.
Natural Isn't Nitrite-Free: Naturally occurring nitrates from celery powder are converted into nitrites during the curing process, meaning the final product contains nitrites.
Common Uncured Brands: Look for popular brands like Applegate, Hormel Natural Choice, and Naked Bacon if you want uncured options.
Nitrosamine Risk: Both cured and uncured bacon can form nitrosamines—potentially carcinogenic compounds—when cooked at high temperatures.
Moderation is Key: Experts agree that limiting overall consumption of all types of bacon is a wise health strategy, regardless of the curing method.
Check the Label: To identify uncured bacon, look for the phrase "no nitrates or nitrites added except those naturally occurring in ingredients like celery powder".

The Misleading Label: Understanding "Uncured" Bacon

When you see a package of bacon labeled "uncured" or "no nitrates or nitrites added," it's important to understand what this really means. By law, a product can only be called "cured" if it uses synthetic sodium nitrite to preserve the meat. Brands that use naturally occurring nitrates from vegetable sources, like celery powder, are required to label their product as "uncured," even though it has gone through a curing process.

This labeling distinction can be confusing for consumers who assume "uncured" means a complete absence of nitrates. In reality, these natural nitrates are converted to nitrites during the curing process, and the final product can have similar nitrite levels to traditionally cured bacon. The key difference lies in the source of the preservative, not its presence or absence.

How Natural Nitrates are Used

Instead of a direct injection of a synthetic chemical, uncured bacon is cured using natural substances. The most common of these is celery powder or juice, which is rich in nitrates. When this powder is added to bacon, it interacts with bacterial cultures to create nitrites, which then act as the preservative. Other natural ingredients like sea salt and beet juice can also be used. The USDA requires these products to carry a label stating, "no nitrates or nitrites added except those naturally occurring in ingredients like celery powder".

Brands of Uncured Bacon

Many brands now offer uncured varieties to meet consumer demand. Here are some examples to look for on your next grocery trip:

Applegate: A popular and widely available brand that offers several varieties of uncured, organic bacon.
Hormel Natural Choice: This line from Hormel includes uncured original bacon and is available in most major supermarkets.
Naked Bacon: A specialty company focusing on bacon with no sugar, nitrates, nitrites, or celery powder, using herbs and spices for flavor and preservation.
Tender Belly: Cures their bacon with a dry rub of celery powder and sea salt.
Broadbent Hams: Known for dry-cured country products, they offer a nitrite-free bacon option using simple ingredients like salt and sugar.
Reber Rock Farm: An example of a specialty brand that explicitly states their product is truly nitrate-free, using only salt and sugar.

Cured vs. Uncured Bacon: A Comparison


Feature	Cured Bacon	Uncured Bacon
Curing Agent Source	Synthetic sodium nitrite	Natural sources like celery powder or beet juice
Labeling	Labeled as "cured"	Labeled as "uncured" and "no nitrates or nitrites added..."
Final Nitrite Level	Can be similar to uncured bacon after processing	Varies, but still contains naturally derived nitrites
Appearance	Maintains a distinct pink color for a longer time due to synthetic preservatives	May turn gray more quickly when exposed to air
Primary Preservation	Extends shelf life with synthetic agents	Extends shelf life with natural agents
Health Implications	Potential for nitrosamine formation during high-heat cooking	Potential for nitrosamine formation during high-heat cooking, although natural antioxidants may help

The Health Debate: Separating Fact from Hype

For many years, synthetic nitrates in processed meats were linked to the formation of nitrosamines, which are considered carcinogenic. The industry's move to natural curing agents like celery powder was a response to this concern, with the assumption that "natural" is healthier. However, the scientific community has pointed out that a nitrite molecule is chemically identical whether it comes from celery or a lab. Studies have shown that natural nitrites, when exposed to high heat with proteins, can also form nitrosamines.

Some vegetables contain protective compounds like Vitamin C, which can mitigate nitrosamine formation. However, the benefit is not absolute, and experts caution that the overall health impact may not be significantly different between uncured and cured bacon. The key takeaway is that moderation is essential, regardless of the curing method. Consumers should be aware that the "uncured" label does not necessarily mean a nitrosamine-free product. For a deeper dive into the health science, you can read more from institutions like the Cleveland Clinic.

Making the Best Choice for You

Ultimately, the choice between cured and uncured bacon depends on your priorities. If you are focused on avoiding synthetic chemicals, brands labeled "uncured" that use celery powder or other natural agents are the correct choice. If you are concerned with nitrites in general, regardless of their source, you may want to seek out the rare specialty brand that avoids any form of curing agent besides salt and sugar, like Reber Rock Farm, or opt for healthier alternatives altogether.

For most people, the difference in taste is minimal and more dependent on the cut, seasonings, and smoking process than the curing agent. By understanding what the labels truly mean, you can make a more informed decision for your diet and preferences, remembering that bacon, cured or uncured, is a food best enjoyed in moderation.

Frequently Asked Questions

No, uncured bacon is not truly nitrate-free. It is cured using natural nitrates found in ingredients like celery powder or beet juice. By USDA regulations, a product cannot be labeled as 'cured' if it doesn't use synthetic nitrates, which leads to the seemingly contradictory 'uncured' label.

Nitrates and nitrites are both salts containing nitrogen and oxygen. Nitrates are generally stable and are converted into nitrites by bacteria. In the curing process, it is the nitrites that act as the preservative to inhibit bacterial growth and provide flavor and color.

The health benefits of uncured bacon are a subject of debate. While it avoids synthetic chemicals, the natural nitrates still form nitrites, which can create potentially carcinogenic nitrosamines when cooked at high heat. Many health experts suggest that consuming all processed meats in moderation is the best approach.

You can identify if your bacon is cured with celery powder by reading the ingredients list. Packages will be labeled as 'uncured' and include a phrase stating that no nitrates or nitrites have been added, except for those naturally occurring in ingredients like celery powder or sea salt.

Yes, uncured bacon can still form nitrosamines, especially when cooked at high temperatures. The formation of these compounds is a result of the nitrites interacting with proteins under heat, regardless of whether the nitrite is synthetic or from a natural source like celery powder.

Most commercial uncured bacon brands use celery powder or juice because it is a rich source of natural nitrates. However, some specialty brands, such as Naked Bacon or Reber Rock Farm, use other methods like sea salt and spices to avoid both synthetic and natural curing agents entirely.

For most people, there is not a significant taste difference between uncured and conventionally cured bacon. The flavor is more influenced by the specific seasonings and smoking process used by the brand. Some might detect a slightly milder or less salty taste in certain uncured varieties.