I thought all bacon is cured, so what gives? Have you ever looked through the bacon selection at the grocery store and ...

Here's what a leading barbecue restaurant owner and chef advises when it comes to making thick slab barbecue stand out at any ...

If you find the bacon section of the grocery store overwhelming, you aren't alone. Dry-cured and wet-cured are just two of ...

Nitrites, nitrates. They help in curing bacon—a preservation, flavoring, and coloring process—but can form nitrosamines, chemicals found to cause cancer in lab animals. No antibiotics ever.

Small batches of specialty bacon can generate big results for processors, unique flavor experiences for consumers.

curing, or adding salt or preservatives. Simply putting beef through a mincer does not mean the resulting mince is "processed" unless it is modified further. Processed meat includes bacon ...