Imagine this: You’re in the deli aisle, eyeing that mouthwatering pack of bacon, when you spot the word “uncured” on the label.
Wait—isn’t all bacon cured? And what about ham or lunch meat? Have we been getting it wrong this whole time?
No need to panic, meat lovers. We’re here to unravel the mystery of cured vs. uncured meats, breaking it down so you can shop and dine with complete confidence.
Defining the Terms
First things first: When you see “uncured” on a label, it doesn’t mean the meat was left to fend for itself in the wild. The term “uncured” is actually a bit of a misnomer—all meat needs some form of preservation to stay fresh and safe to eat.
The distinction between “cured” and “uncured” lies in how that preservation happens.
Let’s dig in.
Cured Meats
Cured meats undergo preservation with chemical curing agents, primarily synthetic nitrates and nitrites, such as sodium nitrite or sodium nitrate. These compounds serve several functions:
- Food safety – They prevent the growth of harmful bacteria, including Clostridium botulinum, which causes botulism.
- Extended shelf life – The preservatives slow spoilage, making cured meats more convenient for storage.
- Color and flavor enhancement – They help maintain the meat’s characteristic pink or red hue and contribute to the distinct taste of items like bacon, ham, and salami.
Uncured Meats
Uncured meats skip the synthetic additives and instead rely on naturally occurring nitrates found in plant-based sources such as:
- Celery powder – One of the most common natural curing agents, as celery contains high levels of naturally occurring nitrates.
- Sea salt – Sea salt aids in preservation while also naturally enhancing the flavor of the meat.
- Cherry powder or beet juice – Provides natural color retention and can contribute to the curing process.
When these plant-based ingredients are processed, their naturally occurring nitrates convert into nitrites, performing a similar function to synthetic curing agents. However, because they come from natural sources, they are perceived as a more wholesome alternative.
A Key Takeaway: “Uncured” Doesn’t Mean “Unpreserved”
Despite the terminology, uncured meats are still preserved—they just use different methods.
The U.S. Department of Agriculture (USDA) mandates that products labeled as “uncured” also state that they contain “no added nitrates or nitrites, except those naturally occurring in celery powder or other natural ingredients.” This distinction helps consumers understand that uncured meats still undergo a preservation process, just without the synthetic compounds traditionally used in cured meats.
Ultimately, whether you choose cured or uncured meats depends on personal preference, dietary priorities, and taste preferences.
The Health Appeal of Uncured Meats
So why are people reaching for uncured bacon, uncured ham, and uncured lunch meat? It mostly comes down to health-conscious choices.
Here are some reasons why many people reach for uncured meats:
- No added synthetic nitrates or nitrites – Many consumers opt for uncured meats to avoid synthetic preservatives.
- A more natural approach – Uncured meats use natural preservatives like sea salt and celery powder, which some people find more appealing.
- Taste and texture – Some say uncured meats have a richer, more robust flavor, with a slightly different texture than traditionally cured meats.
- Transparency – Labels on uncured meats tend to be simpler and more straightforward, appealing to those who prefer clean ingredient lists and organic meats.
Wellshire’s Uncured Stars
If your taste buds are tingling for a more natural take on your favorite meats, Wellshire has you covered.
Let’s take a closer look at some of the uncured all-stars in our lineup.
Uncured Bacon
Let’s be real—bacon is the MVP of the breakfast table. Wellshire’s uncured bacon is made without synthetic nitrates or nitrites, but it still delivers that smoky, savory goodness you crave.
Whether it’s crisped up alongside eggs, crumbled on a salad, or wrapped around a juicy date, it’s got that perfect balance of flavor and texture.
Uncured Ham
The holidays wouldn’t be the same without a mouthwatering ham centerpiece. Wellshire’s uncured ham brings all the flavor without synthetic preservatives.
Perfect for slicing onto sandwiches, glazing for a festive feast, or simply enjoying with a side of mustard, this ham proves that uncured can be just as delicious.
Uncured Lunch Meat
Lunch just got an upgrade.
Wellshire’s uncured lunch meats—from pastrami to corned beef—are a staple for quick, tasty meals. With no synthetic preservatives and a clean ingredient list, they’re a top choice for parents packing school lunches or anyone looking for a better-for-you sandwich stack.
The Final Slice
At the end of the day, whether you go for cured or uncured meats is a personal choice. But if you’re looking for meats made with simple ingredients and natural preservation methods, Wellshire’s uncured options have you covered.
From sizzling bacon to savory ham to deli-fresh lunch meats, we bring the flavor without the fuss.
Ready to taste the difference? Explore our full range of uncured meats and bring home a better bite today.
Sources:
Master Class. Cured vs. Uncured Meat Explained.
https://www.masterclass.com/articles/cured-vs-uncured
USDA. Petition 19-03.
https://www.fsis.usda.gov/sites/default/files/media_file/2020-07/19-03-CSPI-082919.pdf
Poison Control. Are Cured Meats Safe to Eat?
https://www.poison.org/articles/are-cured-meats-safe-to-eat
