It’s been a decade since the World Health Organisation announced a link between eating bacon and other processed meats and cancer. In 2015, it classified bacon as a Group 1 carcinogen, reporting that eating 50g – under two slices – each day would increase your risk of developing bowel cancer by 18 per cent.
That’s a significant risk for those who eat bacon regularly. But last week the Coalition Against Nitrates said that the Government hasn’t acted on the dangers, and urged the new health secretary, James Murray, to take a stance.
The chemicals used in the curing process, nitrites and nitrates, have been identified as carcinogens. They are also often used in other processed meats such as ham, along with cured meats from other European countries, such as chorizo and salami. Always check the label, though; premium cured meats such as Serrano and Parma ham should be nitrite-free.
“Nitrites are used in cured meats such as bacon to help preserve the product, prevent harmful bacterial growth and maintain colour and flavour,” explains specialist dietitian Nichola Ludlam-Raine, author of How Not to Eat Ultra-Processed (Ebury, £16.99). “There has been concern around nitrites because, under certain conditions, they can form compounds called nitrosamines, which have been linked to an increased risk of bowel cancer.”
There are plenty of nitrate-free sausages on the market, but developing a decent way to cure bacon proved a trickier business. At first, producers experimented with using nitrates from celery extract, which was a “natural” method but it still produced carcinogenic compounds in the bacon.
When Finnebrogue, a Northern Irish company that has pioneered nitrite-free bacon in the UK, discovered a method for curing ham into bacon at Spanish company Prosur, which uses fruit and vegetable extracts, it developed its own product and was first to the UK market with its “naked” bacon in 2017. Since then, availability has grown and the nitrite-free market is expanding overall, with Waitrose recently launching a ham range.
This method of producing bacon doesn’t work the same way as a proper cure, and therefore, the products don’t last as long. If you’re used to keeping packets of bacon in the fridge for a few weeks, make sure you check the best before dates when you buy nitrite-free.
Data commissioned by the Coalition Against Nitrates, from consumer analysts Worldpanel by Numerator, suggests that consumers are changing their habits. Sales of traditionally-cured bacon (containing nitrites) fell by 7.3 per cent in 2025/26, over a 12-week period compared to the previous year, while the nitrite-free bacon increased in popularity, with sales up 21.7 per cent in the same period.
“However, it’s important not to scaremonger,” points out Ludlam-Raine. “The overall evidence suggests that it’s regular, high consumption of processed meats that is the bigger issue, rather than occasionally enjoying a bacon sandwich as part of an otherwise balanced diet.”
She also points out that switching to nitrite-free bacon doesn’t automatically mean you’re following a healthy diet. “Nitrite-free bacon can be a good option for those looking to reduce their intake of additives, but ultimately, whether you choose traditional or nitrite-free bacon, moderation is still key, alongside focusing on a diet rich in fibre, whole
Waitrose Made without Nitrites 8 Unsmoked British Back Bacon Rashers
£4/250g (£16/kg)
Waitrose 8 Made Without Nitrite Unsmoked Back Bacon Rashers is worth its £4 priceA really decent rasher. This Waitrose unsmoked back bacon is suitably salty and a little sweet at the same time. It cooks quickly and evenly and the fat browns a little, so it’s not too flabby. Made for Waitrose by Pilgrim’s UK, which uses the Spanish fruit and spice extract. Though this is a good substitute for traditionally cured bacon, all the nitrite-free options I try are lighter in flavour than regular bacon.
4/5
Spoilt Pig Made Without Nitrites Unsmoked Back Bacon
£4.35/184g (£23.64/kg) from Ocado
Spoiltpig British Made Without Nitrites Unsmoked Back Bacon costs £4.35 and is tastyOutdoor-bred bacon from Devon. This is a brand you might have seen before but Spoilt Pig’s “Made Without Nitrites” range has just launched so look out for the new labels. Slightly thicker cut than the Waitrose rashers and it also tastes a little saltier. As the fat is thicker, too, it needs a slightly longer cooking time and does go a little dry in the pan, but is tasty and a decent rasher overall.
3/5
Finnebrogue Naked 6 Unsmoked Back Bacon Rashers
£3.75/200g (£18.75/kg) from Ocado
Finnebrogue Naked 6 Unsmoked Back Bacon costs £3.75 and was the first nitrate-free bacon on the marketFinnebrogue in Northern Ireland was first to market with its nitrite-free “naked” bacon in 2017. Juicy rashers that come out of the pan with the fat nicely charred. As with most of the nitrite-free bacon, the cure is described as “natural flavouring”. However, they’ve done it, they’ve done it well, and I’ll buy this brand again.
4/5
M&S Made Without Nitrites British Outdoor Bred 6 Unsmoked Bacon Rashers
£4.20/200g
M&S British Outdoor Bred 6 Unsmoked Bacon Rashers are pleasantly pink and crisps nicelyI like this bacon. The rashers are pleasantly pink and though some water does come out in the pan, meaning they shrink a little, they bring that instantly recognisable umami bacon taste that is similar to the bacon we’re used to, along with crisp, charred fat.
4/5
Helen Browning’s Organic Unsmoked Back Bacon without Nitrates
£6.95/184g (£37.77/kg) from Ocado
Helen Browning’s Organic Unsmoked Back Bacon without Nitrates does not live up to its hefty price tagIt sounds like the pigs at this organic brand are well cared for, but unfortunately, the bacon is too fruity for me. The first rashers I try taste somewhat soapy. I worry it’s the pan, so try a different one but the unpleasant taste remains. When I study the packet, I see that along with the salt, fruit and veg that most manufacturers are using in their nitrite-free cures, lemons and Carob are also listed, and I think the blend of fruits has given the bacon its slightly fermented taste. That said, the other packets don’t name their flavourings so it’s possible they’re using these ingredients, too.
2/5
Morrison’s Nitrite Free Unsmoked Back Bacon
£3/240g (£12.50/kg)
Morrisons Nitrate Free Unsmoked Back Bacon is the worst and cheapest healthy baconThis is the first product that I don’t want to eat based on appearance. It’s pale, greyish and almost translucent in the packet. In the pan, one slice cooks to a pale grey colour while the other turns pink. There’s a fair amount of shrinkage but the fat chars nicely. I’m surprised by the taste, which is far better than expected – it’s savoury and bacony.
2/5
Waitrose 12 Smoked Dry Cured Streaky Bacon Rashers
£4/250g (£16/kg)
Waitrose 12 Smoked Dry Cured Streaky Bacon Rashers tastes most similar to the original versionA quick one for the streaky fans. It’s possible that due to the extra fat, nitrite-free streaky bacon tastes more similar to the OG, given the fat mixes into the flesh more and therefore the fact that the nitrite-free “cure” is less strong and salty isn’t as noticeable. These crisp up nicely and give all the tasty savouriness of a good rasher.
4/5
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