Okay, so. I've got a couple of comments, and I hope they don't come across wrong. First, is it that you want to eat bacon but have been intimidated by the thought of bacon as not being terrible for you, or is it that you feel you should eat/like bacon? Because I see no reason to eat it if you feel bad doing so.

Moving past that question. Sugar is used in curing meats to offset the harshness of salt. Cured meats are pretty salty by necessity (salt being used as a preservative). I personally have no problem with salted meats because I cook almost everything that goes in my mouth myself. The amount of sugar used in curing several pounds of bacon is minimal. Unless you're doing a Whole30, I wouldn't worry too much about it. For reference, for sweeter breakfasty bacon I use a couple of tablespoons maple syrup for almost three POUNDS of pork belly.

Third--depending on where you live, you may be able to find pork belly from a local farm. If you're so inclined, you can try making bacon yourself. I have gotten into making my own charcuterie over the past four months or so and have learned a lot about the hows and whys of ingredients in various cured meats. If you'd like to try making bacon yourself, it'll take very little hands-on time and all you have to do is be patient for about a week. I'd be happy to offer salt ratios if you're interested. Sugar or no sugar, no problem. You can also use nitrites or not.

Anyhow, if you're hard set against a trace amount of sugar, I highly recommend making bacon yourself. If not, I'd find some pastured local bacon and just go with it.

US Wellness meats makes a sugar-free bacon.

The dose makes the poison, and in the case of bacon there's so little sugar in it, there's no need to worry unless you're concerned about a Whole30 label.

If you have a Kroger nearby, their low-sodium bacon is sugar free.

I get sugar free bacon from my butcher. Sometimes both sugar and nitrite free. Ask around at different butcher's one is bound to have it!

I always look for Low Sodium Bacon. I don't personally care about sodium, but low sodium bacon, where I live, is often NOT sugar cured.

Folks, sugar is only used in bacon to balance out the bitterness of the sale. It is not necessary to use sugar to actually cure, in other words.

If you go with a completely plain bacon and do not add any spices, then the bacon may taste a little salty because there is no sugar to balance it out. This doesn't mean that more salt was used, it's just that it is no longer masked by any other flavor.

Now, there are many ways to accomplish what you want for this particular diet in bacon, but most big manufacturers do not do this because the market is fairly small and space on a supermarket shelf is so expensive. Marketing research shows that most bacon consumers do not have a particular brand and basically go for price more than anything.

That said, there is one company that can make this for you: Bespoke Bacon. I am a partner in this company and we have made paleo-friendly bacon for quite a few local enthusiasts.

www.bespokebacon.com

Hi! We live in Queensland Australia and can't find sugar free bacon. We have been eating a delicious nitrite free shoulder bacon from an organic butcher but will be doing a major parasite cleanse soon which means zero sugar. Therefore can't keep eating that bacon. IF we can make our own version, that'd be awesome! If not, we will just avoid bacon for a while. Can you please provide the salt quantities for homemade bacon as mentioned earlier?