Bacon is a breakfast (or anytime) staple for a lot of people. It comes in many different varieties and flavors, so there is something out there for pretty much anyone! One distinct difference in varieties is smoked and unsmoked bacon.
In the United States, it is typical to find smoked bacon in stores and at butcher shops. In fact, smoked is the way almost all bacon is sold here. There is some unsmoked bacon out there, but it is more rare to see than smoked bacon. The differences in flavor of smoked bacon comes from the type of wood used to smoke it. For example, hickory smoked will taste different than applewood smoked.
Unsmoked bacon is more commonly found in the UK and Ireland and is referred to as green bacon. In the US, what we call salt pork is essentially just unsmoked bacon. Salt pork is more commonly used to add flavor to other dishes and not typically served on its own like smoked bacon would be.
Which bacon is healthier?
As far as health benefits go, there is no evidence out there that shows either smoked or unsmoked bacon being a healthier choice across the board. It all comes down to what ingredients are added to the bacon and how it is processed. You can read more in our Uncured Bacon blog.
But the curing process and the smoking process are two very different things, and they can’t really be compared from a nutritional standpoint.
Most experts out there agree that as part of a balanced diet, neither smoked nor unsmoked bacon is necessarily bad for you. Because Pederson's bacon has very few, all natural and recognizable ingredients, it is a healthier choice for bacon lovers! Plus, Pederson’s bacon is made from pork that was humanely raised and never given hormones or antibiotics. It is gluten, MSG, and lactose free, and is uncured so it has no added nitrites or nitrates.