Which cured meats are nitrate free? A Guide to Uncured Labels

November 6, 2025 •

4 min read

Nearly 80% of dietary nitrates actually come from vegetables, but synthetic nitrates in cured meats have raised specific health concerns. For consumers aiming to reduce these specific additives, understanding which cured meats are nitrate free requires deciphering food labels, as the term 'uncured' can be misleading.

Quick Summary

This article explains the critical difference between traditionally cured and 'uncured' meats. It clarifies that most 'nitrate free' products use natural nitrates from sources like celery powder and details how to read labels to make informed decisions about processed meat consumption.

Key Points

Understanding 'Uncured': The term 'uncured' on a meat label does not mean it is free of nitrates; it signifies the use of natural, rather than synthetic, curing agents like celery powder.
Natural vs. Synthetic Nitrites: Both 'natural' and synthetic nitrites perform the same chemical function in preserving meat, with naturally sourced nitrites often coming from concentrated celery powder.
Check the Ingredients: For truly nitrate-free products, look for an ingredient list that only includes meat and salt, avoiding any mention of celery powder, celery juice, or other vegetable extracts used for curing.
Seek Specific Products: Authentic Prosciutto di Parma is an example of a traditionally cured meat that uses only pork and sea salt, making it genuinely free of added nitrites.
Read the Fine Print: The phrase 'no nitrates or nitrites added, except those naturally occurring in…' is the key indicator that natural curing agents were used, not that the product is free of nitrates.

Understanding Nitrates and Nitrites

To understand cured meats, it is essential to first grasp the role of nitrates and nitrites. In traditional curing, synthetic chemicals like sodium nitrate and sodium nitrite are added to preserve meat, extend its shelf life, and give it the characteristic pink color and flavor. However, concerns have been raised about the formation of potentially harmful N-nitroso compounds (nitrosamines) when nitrites interact with protein under high heat. This has led to a market for 'uncured' and 'nitrate free' alternatives.

The 'Uncured' Label and the Celery Powder Connection

The term 'uncured' is perhaps one of the most misunderstood labels in the grocery store. According to USDA regulations, a meat product cannot be labeled 'cured' if it does not use synthetic sodium nitrate or nitrite. Therefore, products that use natural sources of these chemicals, such as celery powder or cherry powder, are labeled 'uncured' with the additional disclaimer, 'no nitrates or nitrites added except for those naturally occurring in celery powder'.

This means that 'uncured' meat is still cured. Celery powder is rich in naturally occurring nitrates, which are converted into nitrites during the curing process. The chemical reaction is essentially the same as with synthetic curing agents. While this method appeals to those seeking a 'cleaner' ingredient list, it does not mean the product is free of nitrites. Some studies even suggest that the levels of nitrates and nitrites can be higher in naturally-cured products because there is less precise control over the concentration.

Meats With No Added Nitrates or Nitrites

While most 'uncured' products contain natural nitrates, there are some examples of cured meats that genuinely contain no added nitrites. These are typically products with a very specific, traditional processing method that relies solely on salt, time, and specific environmental conditions for preservation.

Authentic Prosciutto di Parma: This dry-cured ham from Parma, Italy, is made with only two ingredients: high-quality hind legs from specially bred pigs and sea salt. The curing process is long and meticulous, relying on salt to draw out moisture and inhibit bacterial growth, making added nitrites unnecessary. The result is a genuinely nitrate and nitrite-free product.

Specialty or Artisanal Meats: Some smaller, independent producers create truly nitrate and nitrite-free products by using different preservation techniques or omitting the curing agents altogether. These are often found at local butcher shops or specialty food stores and will be clearly labeled as free of all added curing agents, not just synthetic ones.

How to Read a Cured Meat Label

To make an informed choice, consumers should look beyond the word 'uncured.' The following list provides a roadmap for understanding the fine print:

Look for the 'Except' Clause: The key is the full phrase, 'No nitrates or nitrites added except for those naturally occurring in celery powder or sea salt.' If you see this, the meat has been cured using natural nitrates.
Scan the Ingredients List: Look for ingredients like 'celery powder,' 'celery juice,' 'sea salt,' or other vegetable-based extracts. This is a clear sign of natural curing agents. For truly nitrate-free options, you'll want to see a very simple list, likely containing just pork and salt.
Search for Specific Certifications: Look for certifications from organic or health-focused organizations that have stricter definitions regarding additives. Some brands specifically state 'no nitrates or nitrites from any source,' although these are less common.
Consider the Source: Artisan butchers or small-scale farms often provide more transparent information about their curing processes, which may rely on simple salt curing rather than added nitrates, synthetic or natural.

Traditional Cured vs. Uncured Meats: A Comparison


Feature	Traditional Cured Meats	Uncured Meats (with Natural Nitrates)
Preservative	Synthetic sodium nitrate and sodium nitrite	Naturally occurring nitrates from celery powder, sea salt, etc.
Labeling	Labeled 'cured'	Labeled 'uncured' with a disclaimer
Processing	Brine or dry rub with synthetic additives	Cured with vegetable-derived concentrates
Taste & Color	Uniformly pink and often salty	Can vary, but also has the reddish-pink hue due to nitrite conversion
Nitrite Content	Controlled, regulated levels	Varies; can be higher than traditional methods
Health Impact	Potential link to nitrosamines	Also contain nitrites, but often with antioxidants from plant source

Conclusion: Navigating Your Cured Meat Choices

Finding truly nitrate-free cured meats is challenging, as the 'uncured' label primarily indicates the source of the curing agent, not its absence. Consumers looking to avoid all forms of added nitrates and nitrites should look for traditionally processed products like authentic Prosciutto di Parma or seek out specialty producers who use only salt for curing. For most store-bought products labeled 'uncured,' you are simply substituting synthetic additives for naturally sourced ones, primarily from celery powder. Reading labels carefully and understanding this distinction is the most important step for making informed choices about your diet. For more detailed information on the chemical process, see this article from America's Test Kitchen.

Frequently Asked Questions

The main difference is the source of the curing agent. 'Cured' meats use synthetic additives like sodium nitrite, while 'uncured' meats use naturally occurring nitrates from sources like celery powder and sea salt.

Generally, no, for most commonly available products. Meats labeled 'nitrate free' or 'uncured' almost always use naturally occurring nitrates from vegetable sources, which perform the same chemical function as synthetic nitrates.

Celery powder is naturally high in nitrates. When added to meat, these nitrates are converted into nitrites by bacteria, which then act as a natural preservative to inhibit bacterial growth and give the meat its cured characteristics.

This is a subject of debate. While 'uncured' meats avoid synthetic additives, they still contain nitrites. Some naturally cured meats might have higher nitrite levels, though some manufacturers add antioxidants like Vitamin C from the natural source to potentially counteract nitrosamine formation.

Look for products with a very short and simple ingredient list, such as pork and sea salt, and no mention of 'celery powder' or vegetable extracts. Authentic, traditionally made products like Prosciutto di Parma are good examples.

Traditional Prosciutto di Parma is famously made without preservatives like nitrates and nitrites, relying only on salt and a lengthy aging process for curing. However, other varieties of prosciutto or cured ham may contain them, so always check the label.

Common uncured products include bacon, ham, pepperoni, and salami. Brands like Boar's Head and Applegate offer extensive lines of uncured deli meats, which use natural curing agents.