Hatfield offers both conventional and "Uncured" bacon lines. Their conventional bacon contains added sodium nitrite, while the "Uncured" line has no artificial nitrates/nitrites added, relying instead on natural sources like celery powder.
A 2012 review by the Cochrane Collaboration, an independent non-profit organization, found that reducing or replacing saturated fat with other healthy fats reduced the risk of cardiovascular events by 14 percent (Hooper 2012).
Minimally processed, no artificial ingredients. No nitrates or nitrites added (Except for those naturally occurring in celery powder and sea salt). Boneless. Fully cooked.
Early concerns centered on synthetic nitrates in processed meats — bacon, sausage, deli meat, vacuum-sealed meats — because there is overwhelming evidence linking their consumption with an increased cancer risk. Alcohol is the only other food so strongly correlated with cancer.
Along with being NAE / ABF, they have no nitrates or nitrites added, no MSG and no artificial ingredients. That means you get nothing but delicious quality pork in every single bite.
What Is Nitrate-Free Bacon? If bacon is labeled “no nitrate or nitrite added” or “uncured bacon” it's considered nitrate-free bacon. Ironically, nitrate-free bacon is still cured, just using a non-synthetic curing agent like celery powder—which is naturally high in organic nitrate—or sea salt.
Thin-sliced center cut bacon omits the fattiest part of the pork belly, making it one of the healthiest bacon options to grab when you're after something lighter. Oscar Mayer Original Center Cut Bacon is a great example, perfect if you're craving bacon without piling on extra fat.
Fresh, Non-Smoked Bacon (Uncured, No Nitrites or Nitrates)
Just premium pork belly, sliced and packed fresh for your skillet. Unlike store-bought bacon loaded with artificial additives, our fresh-cut bacon is never smoked and contains no nitrites, nitrates, or curing agents.
Nitrate performs physiological functions in various systemic activities, including blood pressure reduction, platelet aggregation inhibition, and vessel protective effect - functions similar to those of NO [3, 37].
Meat boiling causes a general decrease in both additives' concentration, while baking and particularly grilling cause an increase in nitrate and, in some cases, also nitrite. This result is significant, also considering the possible increase in nitrosamine levels.
Tachycardia, weakness, and other signs of tissue hypoxia may be observed at 10–20% methemoglobin levels. Effects on the central nervous system (e.g., headache, dizziness, fatigue) and dyspnea and nausea appear at >20% methemoglobin; the severity of symptoms increases with increasing methemoglobin level.
Nitrates and nitrites are used in the production of processed meats like bacon, salami, and ham. However, they are also found naturally in many plant foods, often in very high amounts.
The new healthier bacon option from Aldi is labelled as such because it is free of Nitrite, preservatives and allergens - all of which are normally used to give bacon its classic flavour, colour and texture. Nitrates are one of the reasons that processed meats such as bacon are often linked to cancer.
The worst processed meats are typically those heavily preserved and high in fat, salt, and additives, like bacon, hot dogs, salami, and ham, linked to increased risks of cancer (especially bowel cancer), heart disease, and type 2 diabetes, with the World Health Organization classifying them as carcinogens due to nitrates and high sodium. Other poor choices include sausages, pâté, beefburgers, and meat pies, especially when fried or burnt, due to high fat, salt, and potential carcinogens from high-heat cooking.
Our pork comes from trusted farmers who share our values and prioritize animal care every step of the way. When you choose Hatfield, you're choosing quality pork you can taste—and values you can trust.
Hatfield Meats is primarily a pork meat packing company based in Hatfield, Pennsylvania. It produces over 1,200 different fresh and manufactured pork products. Hatfield's distribution is primarily on the U.S. East Coast, and several international markets.
As for organic meat, regulations require that animals are raised in living conditions accommodating their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones.
