Curing is a process used to preserve food. It also can add flavor. Curing can be done by smoking meat or packing them with salt. A combination of salt, sugar, and other flavors tastes better though. Cured bacon is preserved with a preparation of salt and sodium nitrites. Nitrites are additives that are responsible for giving bacon its pink color.
Uncured bacon is bacon that hasn't been cured with sodium nitrites. Usually, it's cured with a form celery powder, which contains natural nitrites, and plain old sea salt. Uncured bacon has to be labeled: Uncured bacon. No nitrates or nitrites added.
So -- our products still have nitrates and nitrites which help preserve the meat but they are derived from natural ingredients.