Cured vs Uncured - What's the difference?

Meat is a concentrated source of nutrients and has been consumed by humans for centuries.

The most common sources of meat around the world are animals such as cattle, pork, and poultry, as well as goats, sheep, and buffalo. Other less common sources of meat include camels, yaks, horses, and ostriches.

Regardless of the meat source, the one thing they have in common is that they are all highly perishable, meaning they can go bad if not properly preserved and stored.

To deal with this problem, humans devised a process known as “curing,” which has been a vital survival skill over the years.

Today, although refrigeration has made meat preservation much easier, cured meats remain a popular choice due to their powerful flavors.

So what is the difference between cured and uncured meat? The main difference between cured and non-cured meat is the way the meat is preserved. Cured meat uses artificial preservatives to extend its shelf life, while non-cured meat relies on natural preservatives.

Read on to learn more about the differences between cured and uncured meat, specifically when it comes to bacon, ham, hot dogs, salami, and salami.

Cured and uncured meats

A large part of the world population, specifically in the US, is obsessed with processed meats, such as bacon and sausage. They are an important part of our breakfasts and make the perfect sandwiches.

But have you ever wondered how your favorite type of meat is prepared and processed, and how it differs from other methods?

Both cured and uncured meat are preserved meats. You might think that raw meat is “fresh meat” with nothing added, but it is not.

What is cured meat?

Cured meat is what you usually find in the supermarket labeled “processed meat.” It uses artificial and chemical preservatives, such as sodium nitrite and sodium nitrate, with a mixture of salt to preserve it and prevent it from spoiling.

Curing not only prolongs the shelf life of meat, but also gives it additional flavor. It also gives the meat a nice, pink appearance.

The most popular types of cured meat sold in the market are bacon, hot dogs, pepperoni, prosciutto, pastrami, and pancetta.

What is uncured meat?

Uncured meat, on the other hand, contrary to its name, is still cured. However, the curing agents used for it are quite different from those used for cured meat.

Instead of resorting to artificial preservatives, raw meat uses natural preservatives like celery powder, celery juice, sea salt, and beetroot extracts.

If the uncured meat uses natural sources of nitrates or nitrites, it is required by the USDA to label it “uncured” and “no added nitrates or nitrites.”

Although the uncured meat tastes very similar to the cured variety and can be cooked and eaten in the same way, it has a much paler appearance since no chemical preservatives are added to it.

It also contains much more sodium, as the salt acts as a preservative, making it taste much saltier.

What is healthier?

Nitrites, although naturally present in various vegetables, pose a health hazard when used to cure meats.

When nitrites in preservatives and protein in meat react, they form a compound called “nitrosamine” that can cause cancer.

For this reason, sausages that use nitrites for their preservation have been viewed with suspicion in regards to health for quite some time.

Although the amount of sodium nitrite present in cured meats is <1% of the meat, it is still there and can cause long-term health problems.

Cured and Uncured Meats: Similarities

Aside from the fact that cured and uncured meats are preserved with artificial and natural preservatives respectively, they share many similarities:

• Both are cured
• Both have a different taste
• Most are ready to eat without cooking, and
• Both need to be refrigerated after opening.

Cured and Uncured Meats: Differences

Here’s a rundown of the differences between cured and uncured meats:

Cured vs. Uncured Bacon and Turkey Bacon

Bacon is undoubtedly one of the most delicious foods. Whether you add it to your burger or enjoy it with your breakfast, this tasty treat is hard to ignore.

While pork bacon comes from the belly of a pig, turkey bacon is made from turkey meat that is seasoned like bacon and pressed into the characteristic bacon shape.

By definition, bacon is made by letting a piece of pork belly (or other parts of the pig) sit in salt or brine for a set period of time to preserve it. But if all the bacon is cured, what is the uncured bacon?

Both cured and uncured bacon, as already stated, are cured meats. The difference comes down to how it is preserved.

Cured bacon is made by mixing artificial nitrate into the salt and brine mixture, while uncured bacon uses sea salt or celery powder to get natural nitrates.

Nitrates aside, the difference between cured and uncured bacon comes down to taste and your preference.

Uncured bacon is often left in a more natural state than cured, so it tastes more like the pork belly itself.

It is also usually saltier, as it spends much longer in the brine during the curing process, unlike cured bacon, which uses artificial nitrates and cures at a much faster rate.

Cured and uncured bacon generally taste about the same unless you add additional flavorings to the brine, such as hickory, applewood, or liquid smoke.

cured ham vs. not cured

Ham, one of the favorite meats for dinners and family gatherings, is a specific cut of pork that comes from the hind legs of the pig.

It is prepared in various ways, such as curing, aging, and smoking. As for curing, you will find two varieties of ham: cured and uncured.

It is often called fresh ham, but uncured ham is not preserved in a chemical brine, unlike cured ham, which is.

When buying uncured ham, you may notice that it has a slightly different, albeit natural, color to the usual pink you are more used to.

This difference in color is due to the fact that the nitrates present in the chemical additives in cured ham give it a pronounced pink hue, compared to the lighter and paler color of uncured ham.

Cured and Uncured Hot Dogs

A hugely popular street food sold at stalls and carts across the country, hot dogs are one of the least healthy and most processed meats on the market.

Like meats like bacon and ham, hot dogs are also full of nitrates, both in the cured and uncured varieties.

The difference, of course, is in the source of nitrates, as cured hot dogs contain artificial nitrates and uncured ones contain natural ones.

Uncured hot dogs taste just like the cured variety you know and love.

However, since different brands use a different formulation of spices to make their hot dogs, they can vary in flavor depending on the ingredients and flavorings used.

Cured Pepperoni vs. not cured

Pepperoni is a dry, cured, and spicy Italian sausage made from beef and pork. Although often used as a pizza topping, pepperoni is also a great topping for sandwiches, quesadillas, and cheese boards.

The whole sausage can also be chopped and grated and used as a topping for soups, salads, pasta, and baked potatoes.

The meat is combined with seasonings such as salt, sugar and spices, after which the mixture is injected with a live culture that produces lactic acid.

Lactic acid is an essential ingredient in the curing process and what gives pepperoni its characteristic salty and sour flavor.

Cured and uncured pepperoni are very similar in taste and usage. However, there are certain key points that differentiate them, such as the origin of the preservatives used.

Cured pepperoni contains chemical preservatives, while uncured pepperoni contains natural preservatives.

The question of which is healthier is not an easy one, as both the cured and uncured versions contain nitrates and can be harmful if consumed regularly and for a long time.

cured and uncured salami

Salami is a type of cured Italian sausage that tends to be a bit hard and dry compared to other types of sausage. Traditionally it is made with pork, but some varieties are also made with beef, venison, poultry, and other meats.

The minced meat is mixed with fat, herbs, and seasonings such as salt, garlic, and vinegar, after which it is stuffed into a casing and dry-cured until sufficiently dry.

The curing process, in which it is stuffed into natural or synthetic casings and hung to dry and cure, adds a beautiful color, texture and flavor to the meat and prevents bacterial growth.

The most significant difference between cured and uncured salami is that the uncured version is cured using natural agents instead of artificial and chemical ones.

Other than that, both versions are very similar and have a distinct and recognizable flavor.

The typical cured salami is made from pork that is fermented and cured with artificial nitrates. It has a long shelf life, a spicy flavor, is pink/reddish in color and is ready to eat immediately.

Uncured salami simply means that the meat has been aged and preserved with salt and celery powder, which turn into nitrates when processed.

Related questions

Now that you know the difference between cured and uncured meat in reference to the various types of processed meat available on the market, here are some additional questions we thought you might have!

Is uncured meat healthy?

When it comes to eating healthy and staying away from processed meats, people tend to stick with products that are advertised as “natural.” However, just because it’s labeled natural doesn’t mean it can’t harm your health.

Even though raw meats are preserved with “natural” ingredients, they still contain a high amount of nitrates. Some may contain even more salt and nitrates than the cured version.

With that being said, it all comes down to your personal preference.

Of course, preservatives are present in both the cured and uncured versions, and you have to choose whether you prefer chemical preservatives or those that come from a natural source.

Does raw meat taste different?

Uncured meat is cooked and tastes similar to cured meat. However, since it’s left in a more natural state, it tastes more like real meat.

It is also usually saltier than cured meat, because it has to stay in the brine much longer to reach the same level of preservation as chemically cured meats.

Is it necessary to cook cured meat?

Although most cured meats are considered fully cooked, not all of them are safe to eat.

The curing process is usually done without heat, using chemical preservatives to draw out excess moisture and prevent unwanted bacterial growth.

You’ll find three types of cured meats: dry cured meats (dry, uncooked, and ready-to-eat), cooked cured meats (ready-to-eat), and cured meats that require cooking.

Cured meats like bacon need to be cooked, while other types of meat like salami, ham, pastrami, and prosciutto are ready-to-eat and require no cooking.

Should cured meats be refrigerated?

Although cured meats have a long shelf life, the proper way to store them is in the fridge, not at room temperature in the pantry.

Even if meats like salami and prosciutto have been cured for a long time, they should be chilled in the fridge, especially after opening and cutting.

Unrefrigerated cured meats lose flavor due to moisture loss at room temperature, making them inedible.

The ideal temperature for storing cured meats is above freezing but below 45°F . In addition, they must be kept away from light and away from foods such as cheeses.

Different cured meats have different expiration dates.  Deli-style pepperoni keeps well in the fridge for 3-5 days, while sliced hard pepperoni can be refrigerated for up to 14 days.

What is the best way to preserve sausages?

The best way to preserve sausages is to first wrap them well in plastic wrap, removing bubbles and air pockets, and store them in the refrigerator at a constant temperature and as far as possible from light.

However, the best option is to eat it as soon as you buy it, since the flavors and textures are perfect at that moment.

Can cured meat be frozen?

Although it is possible, it is advised not to freeze cured meats such as salami, ham and Serrano ham , as extremely low temperatures can cause the meat to lose its characteristic flavor and tenderness.

How long does it take to cure meat?

The time it takes for meat to cure depends on the type and size of the meat, and the curing method used.

Natural curing of meat takes much longer than the use of artificial preservatives, from a few days to several months.