Bacon buying guide: What uncured, center-cut and other package terms really mean

According to Jeffrey Sindelar, meat extension specialist at the University of Wisconsin at Madison: “The primary reason most bacon is not lower sodium is due to consumer preference. A majority of consumers expect bacon to have a certain amount of saltiness. So unless all bacon is lower in salt, some companies will lose market share if they reduce sodium (while others do not) since the majority still prefer ‘regular’ salt bacon. It’s all consumer driven.”