like corned beef. “There’s a more attractive color on a cured product,” says Moskowitz, “especially when it’s been cured with pink salt.” That’s a large part of the reason butchers prefer cured bacon.

Described as a 'delicious alternative to pork bacon', it is also lower in fat and higher in protein than traditional bacon ...

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 ...