Why does Niman Ranch use sodium nitrites in its cured meat products?
We use nitrites as additives in many of our cured meats because they prevent botulism and other bacterial contamination. A side benefit of nitrites is that they preserve the color of cured meats. Without the nitrites, the meat tends to turn gray. They also enhance the flavor profile of our cured meat. We have introduced some nitrite-free cured meats, such as bacon, ham, and hotdogs. When we make these items without the use of nitrites, the USDA requires us to say these meats are “uncured.” They consider the nitrites to be the cure. We continue to work on development of other uncured meats.
