Whether it’s a salty side to your sweet pancakes or that perfect crunch on a burger, basically every meal benefits from that little extra “something” bacon can bring. However, the last time you were grocery shopping, you might have noticed that not all bacon is created the same. This delicious food can come in many shapes and sizes.
Let’s introduce what might just become your new favorite product: uncured bacon. Whether you’ve seen uncured bacon in the store before and weren’t sure what it was, or you’re looking for some new cooking inspiration, you’ve come to the right place.
What is uncured bacon?
Uncured bacon comes from pork belly preserved with natural sources of nitrates and nitrites — like celery powder, beet juice or sea salt — rather than synthetic additives. Despite the name, it’s still cured, just with naturally derived ingredients. Rules set by the U.S. Department of Agriculture (USDA) require it to be labeled “uncured,” along with a statement such as “No nitrates or nitrites added except those naturally occurring in celery juice powder.”
Understanding USDA labeling for uncured bacon
The USDA labeling requirement often trips people up. After all, if uncured bacon is technically cured, why call it “uncured”? The distinction comes from federal food-safety standards: Since uncured bacon relies on natural sources as curing agents (instead of synthetic nitrates and nitrites), producers must use the word “uncured” on packaging.
That label isn’t meant to suggest the product is raw or unsafe; it’s simply a regulatory term that helps distinguish between synthetic and naturally derived ingredients. So when you see “uncured,” don’t worry — it’s still the same delicious bacon, just made differently.
Cured vs. uncured bacon: What’s the difference?
Both cured and uncured bacon deliver the classic savory flavor everyone loves. The main difference comes down to how the pork belly is preserved and seasoned during the curing process.
Cured bacon is made using synthetic nitrates or nitrites, which help preserve the meat, enhance flavor and maintain bacon’s signature pink color. These curing agents have been used for decades to keep bacon safe and shelf-stable while delivering delicious flavor.
Uncured bacon, on the other hand, uses naturally occurring nitrates and nitrites from ingredients like celery powder or sea salt instead of synthetic versions. The curing process still happens; it’s just powered by ingredients derived from natural sources.
Here’s a quick side-by-side look at how cured and uncured bacon stack up:
| Cured bacon | Uncured bacon | |
| How the bacon is cured: | Synthetic curing agents | Natural ingredients like celery powder |
| What the label says: | Cured bacon | Uncured bacon (per USDA labeling rules) |
| How it tastes and cooks: | Classic bacon flavor and crisp texture | Nearly identical flavor due to USDA rules |
What is the shelf life of uncured bacon?
Always be sure to read the product label of any product you purchase in case it has specific handling instructions. Generally speaking, however, the best storage method is to place your bacon in the fridge as soon as you get home or use it within seven days. Once you’ve already cooked your bacon, it will last up to four or five days in the refrigerator.
It’s important to remember that an opened, unused package of bacon should be carefully wrapped before being placed back in the fridge. We recommend using a resealable plastic bag, aluminum foil or plastic wrap. If you don’t use your cooked or uncooked bacon within these timeframes, you always have the option of freezing it in an airtight container.
How to thaw your bacon
The USDA has outlined three different ways to safely thaw bacon that’s been stored in the freezer: in the fridge, cold water or the microwave. When you’re ready to thaw out your frozen bacon and serve it up, follow these guidelines:
- Refrigerator: Take your bacon out the day before you plan to use it and leave it in your fridge to slowly thaw.
- Cold water: Place your food in a leak-proof package and submerge it in cold tap water, changing the water every 30 minutes. A one-pound package of bacon may thaw in an hour or less.
- Microwave: When using the microwave, plan to cook bacon immediately because some areas of the food may become warm and begin to cook.
Just remember: Never defrost bacon on the kitchen counter or at room temperature. Instead, aim to plan ahead and use one of the three methods above.
Cooking instructions and other helpful tips
Like any other raw meat product, uncured bacon should always be cooked all the way through before consumption. The exact time it will take to reach this point depends on the thickness of your bacon as well as how you decide to prep it. With this in mind, let’s go over the most common methods for cooking:
Skillet pan fry
Cooking bacon in a frying pan is a go-to for many chefs at home. It’s fast, and you have the ultimate control over how crispy your bacon gets. When you’re cooking for your family or friends, this can be especially helpful if everyone has different preferences. To fry your bacon on the stove, follow these steps:
- Step 1: Put the bacon in a non-stick frying pan or skillet and then set the stove to medium heat. This will give the bacon more time to melt away, leaving you with crunchier slices.
- Step 2: When the fat starts to run out from the bacon, increase the heat and cook for one to three minutes on each side.
- Step 3: Keep the bacon on until it has reached your desired crispness. Remove it carefully from the pan and place on a separate paper towel to cool.
Unlike other meats, bacon can keep some of its pink color even when it’s cooked all the way through. However, as long as you stick to the one to three minute guidelines, your meat will reach a safe temperature and be ready to eat.
Baking in the oven
If you don’t have a skillet in your kitchen, rest assured that delicious, crispy bacon is still possible. Baking your bacon not only eliminates some of the mess of frying, but it can also be helpful if you’re cooking several servings at once. All you’ll need to do is:
- Set your oven to 375℉.
- Line up your desired number of slices on a baking sheet.
- Cook for 12–15 minutes or to your desired crispness.
During that time, you can get to work prepping the remainder of your meal.
Microwaving bacon
You can also microwave your bacon by wrapping it in paper towels and placing it on a plate. Although you may not get the exact level of crispness you’re looking for, this can be a helpful alternative if you’re short on time.
Different ways to use your cooked bacon
When you think of bacon, a sizzling pan and a side of eggs likely come to mind. However, bacon doesn’t just have to be a breakfast food — although it’s just as delicious in the morning as it is with lunch or dinner. Some of our favorite bacon-inspired dishes include:
- A classic BLT: Let your bacon serve as the star of the show with a California BLT on a delicious ciabatta roll.
- Not-your-classic stir fry: Put a spin on take-out night with an Asian noodle stir fry featuring bacon and shrimp.
- Bacon-wrapped everything: Elevate any appetizer you can think of with a layer of bacon. We recommend spicing things up with bacon-wrapped jalapeños.
If you sneak a piece of bacon for the chef while you’re cooking, we promise that your secret is safe with us.
Uncured bacon FAQs
Which is better, cured or uncured bacon?
Neither is necessarily better; it just comes down to preference. Both offer the savory flavor and crispy texture people love. The main difference is the curing ingredients used.
Why do people choose uncured bacon?
Many people choose uncured bacon because it’s made with naturally derived curing ingredients like celery powder instead of synthetic nitrates or nitrites. It simply gives shoppers another option when choosing bacon.
Is uncured bacon safe to eat?
Yes. Uncured bacon is safe to eat and still goes through a curing process. The “uncured” label just means natural curing ingredients were used. Like any bacon, it should be cooked before eating.
What is the healthiest type of bacon?
There isn’t one “healthiest” type of bacon. Many people look for simple ingredient lists or lower-sodium options, but moderation and balanced meals should always be the priority.
Is uncured bacon healthier than cured bacon?
Not necessarily. Uncured and cured bacon usually have similar amounts of fat, protein and calories. The main difference is the source of the curing ingredients.
Does uncured bacon taste different from cured bacon?
Uncured bacon usually tastes very similar to cured bacon. It delivers the same savory flavor and crispy texture, though some varieties may be slightly milder.
Does uncured bacon contain nitrates?
Yes. Uncured bacon can still contain nitrates or nitrites, but they come from natural sources rather than synthetic additives.
Why is uncured bacon more expensive?
Uncured bacon can cost more because of the natural curing ingredients and production methods used. Pricing can also vary by brand and pork quality.
Start your at-home cooking adventure
Uncured bacon is just as delicious as its cured counterpart thanks to the combination of natural ingredients used to prepare it. And now, with these tips in hand, you’ll be a bacon cooking pro in no time.
Ready to cook with uncured bacon? Hatfield® No Antibiotics Ever Uncured Hardwood Smoked Bacon is a delicious place to start. Made with quality pork and naturally sourced curing ingredients, it brings classic smoky bacon flavor to breakfast, sandwiches and more. And if you like to mix things up, there are plenty of other high-quality, pre-seasoned bacon options from Hatfield® to try.
Explore Hatfield® bacon products for your next mealtime adventure, or use our store locator to find your favorites in a supermarket or grocery store near you!
