P Processors consider the pros and cons of curing meats number of uncured charcuterie enter- Why? Because the active curing ing the marketplace. From bacon and agents - nitrates and nitrites - have ham to pepperoni and salami, proces- grown to have a negative connotation. BY DONNA BERRY sors are making use of a loophole in For starters, they are lethal in large the regulations that allow for the ad- doses. They also have been shown to meatpoultry@sosland.com BACON by the numbers Source: Infoscan Reviews, IRI 38 * Meat&Poultry * October 2014 * www.MeatPoultry.com re-packaged meat cases continue dition of natural curing agents that to make room for the growing enable an "uncured" claim. TOP 10 refrigerated bacon brands 1. 2. 3. 4. 5. Private-label $930.4 M Oscar Mayer refrigerated bacon $855 M Hormel Black Label bacon $374.2 M Wright Brand refrigerated bacon $340.2 M Farmland refrigerated bacon $205.3 Mhttp://www.MeatPoultry.com