Key findings
- 1Standard commercial bacon lists several curing agents beyond meat and salt
- 2"Uncured" labels still involve nitrates from celery powder, and the curing chemistry is similar
- 3True artisan dry-cured bacon (just pork and salt) is far simpler but rare in grocery stores
- 4In our analysis, bacon averages a Processing Score of 4.8, which is Level 2
Why is Bacon Level 2 on average?
Traditional bacon curing involved only salt, sometimes sugar, and slow smoking over hardwood. Modern commercial bacon uses sodium nitrite (color fixative and preservative), sodium phosphate (moisture retention), sodium erythorbate (curing accelerator), and artificial smoke flavoring instead of actual smoking. "Uncured" bacon typically uses celery powder as a natural nitrate source, which is technically different but functionally similar.
How 1,192 bacon products break down
Share of products at each processing level, in our analysis.
Bacon brand comparison
From least to most processed in our database.
How to read a bacon label
- 1
Check for sodium nitrite/nitrate, the primary ultra-processing indicator in bacon
- 2
"Uncured" bacon still contains nitrates from celery powder; it's marketing, not a processing difference
- 3
Look for bacon listing just: pork, salt, sugar, spices
- 4
Artificial smoke flavoring replaces the traditional smoking process
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Frequently asked questions
Is turkey bacon less processed than pork bacon?
No. Turkey bacon is typically equally or more processed, using ground turkey reformed with binders, artificial smoke flavor, and the same curing chemicals as pork bacon.
Is uncured bacon truly unprocessed?
No. "Uncured" bacon uses celery powder or juice as a natural source of nitrates. It undergoes similar processing, and the nitrate source is just different. True unprocessed pork would be fresh pork belly.