Cured vs. Uncured Bacon - What's The Real Difference?
By Farmer Dan
If you’ve stood in a grocery store trying to figure out what “uncured” actually means on a bacon label, you’re not alone. The wording gets confusing, and it’s led a lot of people to think uncured bacon is somehow totally different or healthier.
Time to clear the fog.
Truth is: all bacon is cured
There’s no way around it. Bacon has to be cured. Salt and time are what turn a pork belly into bacon. That’s been true since long before refrigeration.
So when a package says “uncured,” it doesn’t mean the meat wasn’t cured. It means the cure used natural sources of nitrates (like celery powder) instead of added sodium nitrite. The process and the result are still curing.
So why call it “uncured”?
Because the regulations require it. If a producer doesn’t add sodium nitrite directly, they must label the product “uncured” - even though it’s cured using naturally occurring nitrates.
In other words, it’s a labeling technicality. Not a different universe of bacon.
Our two styles of bacon (and how they’re really made)
At Heartstone Farms, we offer Classic Cured Bacon and Uncured Bacon, both handmade by the crew at Herring Brothers in Guilford, Maine. These folks have been doing it right since 1928.
Here’s the honest breakdown:
Classic Cured Bacon
Uses traditional curing salt
Rich, savory flavor
A familiar balance of salt, sweetness, and smoke
The bacon most people grew up with
This is your weekend-pan-sizzle, kitchen-smells-amazing bacon.
Uncured Bacon
Uses celery powder for natural nitrate curing
Includes brown sugar for a subtle sweetness
Slightly gentler flavor than our classic cured bacon
A great fit for people who want a more naturally cured product
This one feels a little old-timey, but with a touch of sweetness that rounds it out.
Which one is “healthier”?
Neither is a miracle food, and neither is a villain. They’re just two approaches to curing, both safe and time-tested. Anyone selling fear or magic on these labels is overselling it.
The real difference is flavor - not safety.
My recommendation
If you want the honest truth: try both.
Hold a little taste-off at home. Let the family vote. No one ever complains about being the judge when bacon is involved.
The bottom line
The important thing isn’t whether it’s cured this way or that way. It’s about where it comes from and who’s making it. The pigs are raised right, and the Herring Brothers craft these by hand with the same pride they’ve had for nearly a century.
Add a pack (or two) of each to your next box and see which one wins your kitchen.
