Abstract: A meat product free of nitrite, nitrates, vegetable matter, or any similar preservative or filler matter is produced by grinding small pieces of pork belly to form an emulsion and adding a cure mixture; curing the resultant emulsion for a predetermined period on the order of not less than 1/2 hour or more than 6 hours and thereafter placing the cured emulsion into molds and slowly cooking the product at varying temperatures. The molded product is thereafter chilled to approximately the freeze point of distilled water, i.e., 28.degree. to 30.degree. F. The bacon product may be formed solely of natural ingredients and natural sweetners to eliminate a sugar normally employed in the processed product. If desired, the bacon product may be molded and marketed without cooking.

Abstract: A process for preparing a bacon product by grinding the small pieces of pork belly into an emulsion and, adding a cure mixture. The emulsion is then cured for a predetermined period and thereafter placed into molds and slowly cooked at varying temperatures. The molded cooked product thereafter is chilled. In an alternate process, the small pieces of pork belly are cured prior to grinding into an emulsion. In a further embodiment, the bacon product is chilled after curing and packaged for marketing.