I'm intrigued. That seems a fair bit different than the uncured bacon I'm familiar with in the US [0], but I would certainly give it a try.

[0]: https://applegate.com/products/natural-thick-cut-bacon

(Note that this product is actually cured with nitrates via the celery powder in the ingredients list.)

Ah, the magic of marketing.

It's exactly the same, except one uses celery. No, in fact, if I remember correctly, the nitrates used in the "uncured" process were even higher than the normal process.

I don't see anything on that site that says anything other than nitrates weren't added. Where are you seeing that it's actually nitrate free?

Under "Dietary information" at the bottom of the page, it says "Nitrite-free, Gluten-free, Dairy-free,[sic]"

I wouldn't be surprised if that's misleading considering the other article was suggesting nitrite precursors are usually what's in the food later to be turned into nitrite, but I'd love to be wrong.

You could simply measure the levels of nitrite before any exists and the end product might still have just as much.

The one article is talking about celery juice being stealth nitrates. It's not something that is in the pork itself.

The only candidate would be natural flavors, and I sort of doubt that they would get away with that.

In the US, they are required by law to write nitrate free if they add celery salt, which is 100% nitrates.

That site lists “natural flavors” as an ingredient. I wonder if celery salt counts as a natural flavor in the UK.

This UK producer:

https://www.primalcut.co.uk/post/nitrate-free-bacon-bringing...

Contains the weasel words I pasted in below, which are verbatim what the US producers that use celery salt claim. Also, they don’t list the natural flavors. I’d bet they’re using celery salt, but that UK labeling laws don’t make them break it out as a separate ingredient:

> Primal Cut free-from naked bacon contains only fresh organic fruit sugars and nitrates present in the natural raw organic seasonings.

To what everybody else is saying, I'll add that by the US definition, that's not bacon; it's back bacon, which is a loin cut, radically different than American bacon, which I believe you lot call "streaky bacon".

Interesting, I didn't realise that but I always preferred the non-streaky kind.

Being a global community, would we assume bacon means all types of bacon cut? I have been but maybe I've been wrong. Surely we're not just referring to streaky bacon or American bacon

Yes, we would assume here that bacon means pork belly bacon. The reason nitrates are such a big deal with American bacon is that they're an important part of the flavor of the bacon (nitrates create "hammy" flavor). If there's genuinely un-cured pork loin "bacon" in Germany or New Zealand or whatever, that's great, but it's a less interesting claim than that there's real nitrate/nitrite-free American bacon (I don't believe there is).

Sorry my question wasn't about nitrates. It was about the use of the term bacon being used to define all bacon's as we're a global community or whether people in general on this community would think of bacon being used for only streaky bacon.

I totally understand. I know "bacon" is a thing everywhere, and it doesn't mean cured strips of pork belly everywhere. I guess I'd say "bacon" in popular culture refers to the American product, whose flavor is heavily derived from the interaction of sodium nitrite with pork belly. To tell an American "you can get bacon without the nitrites" is a little like saying "you could just go eat an apple". True, but irrelevant! :)