Bacon is “side pork” – the side of a pig – that has been cured and smoked. Sliced bacon has been trimmed of its rind, sliced and packaged. Slab bacon comes in one chunk that must be sliced and is somewhat cheaper than pre-sliced bacon.

“Conventional” bacon is a processed meat which is high in sodium and contains harmful preservatives such as sodium nitrites. If you choose to eat bacon, look for organic, uncured bacon such as Maverick Ranch¬†or U.S. Wellness Meats who also make a beef bacon.

Selecting and Storing Bacon

Keep bacon refrigerated or frozen.

Preferences: No Fish, No Red Meat, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Tubers, No Citrus, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


 Name: Email: We respect your email privacyEmail Marketing by AWeber