pork Oscar Mayer Naturally Hardwood Smoked Bacon is slow smoked and hand-trimmed from the finest cuts of pork. With all this great flavor, everything you make will be better.

At its most basic, uncured bacon is bacon that hasn't been cured with synthetically sourced nitrates and nitrites. Instead, the bacon has been cured with natural nitrates, found in celery, beets and other veggies. It's this natural combination of ingredients that come together to create a delicious, smoky flavor.

Simply put, uncured bacon is bacon that has not been cured with synthetically-sourced nitrates and nitrites. Instead, uncured bacon is cured with natural nitrates, found in celery, beets, and other veggies.

Carefully selected cuts of pork are used to make our delicious thick cut bacon. Each bacon slice is slow smoked with real wood, making it a tasty addition to breakfast sandwiches and BLTs alike.

In 1924, Oscar F. Mayer (who'd started a butcher shop in Chicago with his brother Gottfried) patented presliced, packed bacon. Soon, Mayer added the brand's signature yellow band, which quickly became an instantly recognizable guarantee of quality. That was important.

bacon, a side of a pig that, after removal of the spare ribs, is cured, either dry or in pickle, and smoked. Some varieties, notably Canadian bacon, are cut from the loin portion of the pork, which is more lean. Bacon was for centuries the staple meat of the western European peasantry.

“Uncured” simply means that the meat was not preserved using any unnatural or synthetic forms of nitrates or nitrites. This helps to keep the meat just that - simpler. Uncured meats are still preserved but rely on natural salts and flavorings, not by adding synthetic chemicals. Why add chemicals if it's not necessary?

Cured bacon uses artificial nitrates, while uncured bacon uses natural nitrates. Uncured bacon can be saltier than cured bacon. The pork belly in uncured bacon sits in salt brine for longer during the curing process since artificial nitrates cure the pork belly faster.

“Uncured” simply means that the meat was not preserved using any unnatural or synthetic forms of nitrates or nitrites. This helps to keep the meat just that - simpler. Uncured meats are still preserved but rely on natural salts and flavorings, not by adding synthetic chemicals.

Quite simply, it's all a matter of how the meats are preserved: Cured meats use chemicals and additives while uncured meats rely on natural salts and flavorings. Cured meats have nitrates. Uncured don't. Both methods are used to preserve meat.

Naturally Hardwood Smoked Bacon Oscar Mayer Naturally Hardwood Smoked Bacon is slow smoked and hand-trimmed from the finest cuts of pork. With all this great flavor, everything you make will be better.

Smoked and flavored bacon Bacon is often smoked with different types of wood chips for extra flavor. Hickory is a popular choice for its sweet yet strong smoky flavor, while maple has a mild, sweeter flavor.

pork belly Bacon can come from a pig's belly, back or sides ⁠ - essentially anywhere that has an exceptionally high fat content. In the United Kingdom, back bacon is most common, but Americans are more familiar with “streaky” bacon, also known as side bacon, which is cut from pork belly.

And while Oscar Mayer bacon is tasty, it may not be the best brand out there, because of what's lurking inside your slices. Oscar Mayer Naturally Hardwood Smoked Bacon contains several preservative ingredients, including sodium phosphates, sodium ascorbate, and sodium nitrite.

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT)), or as a flavouring or accent (as in bacon bits in a salad).

Bacon is a processed meat, but the amount of processing and the ingredients used vary between manufacturers. Bacon is made from pork and goes through a curing process where it is soaked in salt, nitrates and other ingredients.