Cured vs Uncured
For generations, curing salts have shaped the flavor and color of traditional sausages. Today, the word “uncured” often creates more confusion than clarity. Hopefully we can clear up some of the confusion for you by providing you the information necessary to make an informed decision for you or your customer!
Traditionally Cured Sausage
Made with added sodium nitrite or sodium nitrate
These curing salts:
- Preserve the meat
- Prevent bacterial growth (including botulism)
- Create the characteristic pink color
- Deliver the classic “cured” flavor (ham, bacon, hot dogs)
What to expect:
- Bright pink/red color
- Distinct cured aroma and flavor
- Longer shelf life
- Familiar deli-style taste
“Uncured” Sausage Made with Celery Powder
(Very common in the industry today)
Many products labeled “uncured” actually contain:
- Celery powder or celery juice concentrate
- Naturally occurring nitrates that convert to nitrites during processing
Functionally, these products:
- Still create nitrites in the meat
- Still produce cured color and flavor
- Still behave like cured products
Because regulations require labeling them as “uncured,” this can create confusion.
What to expect:
- Pink cured color
- Traditional cured flavor
- Similar shelf life to cured products
- Label reads “uncured” but contains natural nitrate sources
Our Uncured Sausage
No nitrates. No nitrites. No celery powder. Period.
We intentionally formulate our uncured products without:
- Sodium nitrite
- Sodium nitrate
- Celery powder
- Celery juice concentrate
- Any ingredient that converts to nitrite
This means our products behave differently.
What to expect:
- More natural cooked-meat color (brown/gray after cooking)
- A flavor profile closer to seasoned fresh sausage
- No “cured” ham-like taste
- Shorter shelf life compared to cured products
This is not a defect; it’s simply the result of truly eliminating nitrites from the recipe.
Quick Comparison Chart
|
Feature |
Traditionally Cured |
“Uncured” w/ Celery Powder |
Our Uncured |
|
Added Nitrites |
Yes |
Converts from celery |
No |
|
Cured Flavor |
Yes |
Yes |
No |
|
Pink Color |
Yes |
Yes |
No |
|
Shelf Life |
Longer |
Similar to cured |
Shorter |
|
Label Says “Uncured” |
No |
Yes |
Yes |
|
Contains Nitrites |
Yes |
Yes (natural source) |
No |
Why Do Some People Choose to Avoid Nitrates & Nitrites?
Personal Health Preferences
For generations, curing salts have been used safely and effectively in meat processing. They serve important functions in preservation, safety, and that familiar flavor, texture, & color. However, when nitrites are exposed to high heat and certain conditions, they can contribute to the formation of compounds called nitrosamines.
Health research, including findings referenced by organizations such as the World Health Organization and the International Agency for Research on Cancer, has explored potential associations between high consumption of processed meats (nitrites & nitrates) and certain long-term health risks.
It’s important to note:
- Risk is related to overall dietary patterns.
- Moderate consumption within a balanced diet is common practice.
- Curing salts are regulated and widely considered safe when used properly.
Still, some consumers prefer to limit exposure altogether.
At the end of the day, choosing products without nitrates or nitrites is not about declaring one method “right” or “wrong.” It’s about offering options and honoring consumer preference.
We believe informed customers make confident decisions and we’re here to support either path.