/ / Back Bacon: 8oz Retail Pack

Back Bacon: 8oz Retail Pack

Contains sodium nitrite

Pork loin back bacon is hand-trimmed and cured, using Midwest-sourced pork raised without hormones. It contains sodium nitrite and has 440 mg sodium per 38 g slice.

Seed-oil freeNo artificial dyesNo artificial flavorsNo natural flavorsNo phosphatesNo gums or thickenersNo gluten ingredientsDairy-free
$9.99 8 oz · lowest price at Jolly Posh Foods
Price and stock checked Oct 31, 2026
Key nutrition facts
50caloriesPer serving · 1 Slice (38g)
Protein
6g▼
Fiber
0g
Added sugar
0g
Sodium
440mg
Saturated fat
1g▲
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Pork loin, water, salt, sugar, sodium nitrite, sodium ascorbate
Product details
Shelf lifeUp to six months frozen
“Upon arrival, it can be kept frozen for up to six months.” — the product page
ShippingFrozen in a thermal cooler with dry ice and ice packsDry iceInsulated boxIce packsShips frozen
“This is a raw product and ships frozen in a thermal cooler with dry-ice and ice packs.” — the product page
69 / 100
Fair Scored automatically
Weighted as processed meatHigh confidence · Scored on 11 of 11 inputs, 2 claims verified
Nutrition · counts 20%75
Ingredients · counts 25%77
Processing · counts 25%60
Sourcing · counts 15%75
Transparency · counts 15%75
Why it scores 69
Nutrition 75 · Compared with other processed meats: less protein (6 g), less saturated fat (1 g); no added sugar per 1 Slice
Ingredients 77 · Sodium or potassium nitrite (additive, −15); Sugar, 4th ingredient (added sugar, −8); no dyes or artificial sweeteners
Processing 60 · Pork loin is cured with salt, sugar and sodium nitrite
Sourcing 75 · Midwest-sourced pork raised without hormones; no farm named
Transparency 75 · Complete ingredient list and specific pork sourcing and raising claims
Contains sodium nitrite
440 mg sodium per slice
Evidence behind the Ingredients deductions
Strong evidence−8 for sugar
Varies by additive−15 for sodium or potassium nitrite
Capped at 69 · Processed meat (bacon, deli meat, sausage, jerky)
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Pork loin Water Salt Sugar Sodium nitrite Sodium ascorbate
6 ingredients 1 to watch1 to avoid
Sourcing

Origin not disclosed on the product page.

Additives3 additives · 1 high risk
Sodium or potassium nitrite (E250, E249)PreservativeHigh risk
Can form nitrosamines in cured meat; IARC classifies processed meat as carcinogenic (Group 1), with nitrites a likely contributor.
Added sugarSugarLimited risk
Added sugar; the WHO and the US Dietary Guidelines advise keeping added sugars under 10% of daily calories.
Ascorbic acid (vitamin C) (E300)AntioxidantNo risk
Vitamin C, used to keep colour and freshness; safe.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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