FWIW it is not the smoking that people are concerned about but the curing. If you want real uncured bacon you should look for pork belly. It does per taste like bacon…it just tastes like pork sort of like pork ribs.
Whether or not it is healthy…it is still obviously quite high in fat but in moderation it can fit into your goals. However I feel the same about bacon…I eat it every once in a while but try not to have nitrates every day.
That’s it’s full ingredient declaration. It’s regular bacon, complete with sodium nitrite (250). Unlike most Aussie bacons it’s not cooked and smoked prior to packaging, but it’s not substantially different. It’s a pretty good product from a flavor perspective, though.
https://britishsausage.com.au/bsco_products/unsmoked-back-bacon/
Depends on what your health goals are. Paleo guys often love it as it has no carbs which is what they’re optimising for. I am at high risk of colorectal cancer and avoid all processed meats due to nitrates etc. To my knowledge there is no “safe” bacon, salami etc in this regard