uncured

Uncured is a term used in food labeling, particularly for processed meats such as bacon, ham, and sausages, to indicate that no nitrates or nitrites have been added to cure the product.

Traditional curing relies on nitrites and/or nitrates added to the meat to preserve it, maintain color, and inhibit bacterial growth. Uncured products avoid added nitrites or nitrates; instead they may be preserved by methods such as smoking, drying, or fermentation, and may use natural curing ingredients like celery powder, celery juice, or sea salt. The nitrates or nitrites in these natural ingredients can form nitrite during processing, so uncured products can still contain nitrite.

Regulatory context: In many jurisdictions, including the United States, products labeled uncured must not have added nitrites or nitrates. If curing agents come from natural nitrate-containing ingredients, such as celery powder, this must be noted on the label. The exact rules vary by country and agency.

Health and consumer perception: Some consumers view uncured products as more natural or less processed, but nitrites from natural ingredients may still be present. The use or absence of nitrites affects color, flavor, and shelf life; cooking practices may influence nitrosamine formation.

Summary: Uncured is a labeling choice indicating no added nitrites/nitrates; it does not guarantee nitrite-free content, and the term is largely driven by marketing and regulatory definitions.