If you’ve ever wondered about nitrates and nitrites in bacon, you’re not alone. For decades, there’s been confusion about whether these compounds are safe to eat—and bacon has often been at the center of that conversation.
We believe in transparency. So let’s talk about what nitrates and nitrites actually are, why they’re used, and how much you’re really consuming when you eat bacon.
What Are Nitrates and Nitrites?
Nitrates and nitrites are naturally occurring compounds found in plants, water, and even inside your body. They’re also used in some cured meats, including bacon, jerky, and deli meats.
In cured meats, they serve a few important purposes:
Food safety: They help prevent the growth of harmful bacteria like Clostridium botulinum (which causes botulism).
Preservation: They help maintain freshness and shelf life.
Flavor and color: They give bacon its distinct flavor and classic pink color.
How Much Are You Actually Eating?
The amount of nitrates and nitrites in bacon is often much lower than people expect. In fact, most of the nitrates in the average person’s diet come from vegetables—not from meat products.
Here’s a comparison:
|
Food |
Nitrate Content (mg per 100g) |
|
Spinach |
250-300 mg |
|
Arugula |
200-250 mg |
|
Celery |
150-200 mg |
|
Beets |
110-150 mg |
|
Jerky |
50-70 mg |
|
Deli Turkey |
40-60 mg |
|
Bacon |
10-15 mg |
(Source: USDA and Journal of Food Science)
So while bacon does contain nitrites, it usually contributes a small fraction of your total nitrate intake.
What About "Uncured" or "Nitrate-Free" Bacon?
Many products labeled “uncured” or “no nitrates added” still use natural sources of nitrates like celery powder. Your body processes these the same way it processes other nitrates—whether they come from plants or traditional curing salts.
Why Did Nitrates Get a Bad Reputation?
Concerns about nitrates and nitrites go back to studies from decades ago that suggested they could form nitrosamines. However:
Modern food production methods—including the use of ascorbic acid (vitamin C) during curing—greatly reduce nitrosamine formation. This is standard practice today.
Most nitrates you eat are from vegetables, which also contain antioxidants that help prevent nitrosamine formation naturally.
Your own body produces nitrites as part of digestion and immune function.
We cook our bacon to perfect crispness—not to the point of burning—which helps minimize the potential for nitrosamine formation. Proper, careful cooking makes a difference, and we’re committed to doing it right every time.
So, Should You Be Concerned?
Health is always about the big picture. A balanced diet, moderation, and choosing high-quality food products are key.
At Berryhill Bacon, we make our bacon with care, integrity, and transparency. We want you to enjoy your bacon confidently. If you have more questions, we’re happy to answer them.