Gluten free. 60% less fat than pork bacon (Than USDA data for cooked pork bacon). 40% less sodium (Fat is reduced from 5.2 g to 1.9 g, sodium is reduced from 263 mg to 150 mg per 12 g serving). All natural (No artificial ingredients, minimally processed).

Ingredients. Chicken, Mechanically Separated Chicken, Water, Chicken Fat, Modified Potato Starch, Salt, Carrageenan, Sodium Phosphate, Smoke Flavour, Sodium Erythorbate, Sodium Nitrite.

Naturally cured with no nitrates or nitrites added, and completely FREE of: phosphates, artificial color, chemical preservatives, allergens, gluten and MSG. Made from 100% whole boneless skinless chicken breasts.

The truth is there is little practical difference between cured and uncured bacon in terms of health. Both are cured in the true sense of the word, meaning they are preserved. The use of the labels “cured” and “uncured” on processed meats results from Department of Agriculture labeling regulations.

Bacon has lots of sodium, cholesterol, and fat, all of which can increase your risk of heart disease. But bacon does have other nutrients, like protein, vitamins, and minerals. Just keep in mind that if you eat bacon, it's best to do so occasionally and in small amounts.

Even though bacon has been preserved through the curing process, it has not been cooked. Like other foods you should never eat raw, consuming raw or undercooked meat puts you at risk of foodborne illness from viruses, bacteria or parasites.

The pork bellies head to a sizing station where their sides get a quick trim. They also pass under a metal detector to confirm that no piece of the metal hanger has gotten lodged in the meat. After

A salt-cured chicken. It is eaten on its own, as a side dish, or used fried or baked as an ingredient to flavor dishes. Cooking Instructions: Thaw product & shallow fry with a little oil until crispy.

What does it mean when we say uncured bacon? 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.

While uncured bacon is still cured bacon, it undergoes a much different process. A process that is better for you and much more flavorful! Simply put, uncured bacon is bacon that has not been cured with synthetically-sourced nitrates and nitrites.

While uncured bacon is still cured bacon, it undergoes a much different process. A process that is better for you and much more flavorful! Simply put, uncured bacon is bacon that has not been cured with synthetically-sourced nitrates and nitrites.

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.

Uncured bacon is a misnomer. It's still cured (or preserved) using natural nitrates found in celery instead of artificial nitrates, but that doesn't mean you should fry up a sizzling stack. Evidence is still conflicting whether plant-based nitrates are less harmful than synthetic sodium nitrite.

Provides essential vitamins and minerals: Bacon contains vitamins B1, B2, B3, B5, B6, and B12, as well as minerals like phosphorus, zinc, and selenium. Supports brain health: The choline found in bacon is crucial for maintaining healthy brain function and memory.

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.

From the Package. INGREDIENTS: CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATES, SODIUM ASCORBATE, SODIUM NITRITE.