Is Bacon Red Meat?

Bacon is classified as red meat because it comes from a mammal and contains high levels of myoglobin, a protein responsible for the red color in raw meat.

The U.S. Department of Agriculture (USDA) classifies pork as red meat, and so bacon is also considered red meat. Likewise, Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF) follows international standards and defines pork as red meat as well.

Although bacon may appear lighter in color after cooking, this does not change its classification.

Why Is Bacon Considered Red Meat?

Bacon is made from pork belly, which is naturally classified as red meat. Unlike poultry, which is considered white meat, pork retains its red meat status due to its higher myoglobin content.

Bacon is also a form of processed meat, as it is cured and often smoked to enhance flavor and extend shelf life. Jones Dairy Farm’s Dry-Aged Bacon is made using a traditional aging process, free of artificial additives, allowing the natural umami to shine through.

Jones Dairy Farm Bacon

Jones Dairy Farm Japan offers a variety of bacon options:

• Dry-Aged Bacon: Smoked over real cherrywood chips for up to 12 hours and aged for nearly a month in a careful dry-aging process.
• Canadian Bacon: A healthy, uncured bacon smoked with cherrywood, free from artificial preservatives, seasonings, and fillers.
• No Sugar Bacon: Made without added sugars but still packed with bold, savory flavor. Perfect for clean-label lifestyles.

These bacon varieties are available at Costco stores across Japan. For store information, please visit our Jones Dairy Farm shop list.