Processed meats labeled as "natural" have experienced rapid market growth because these products are perceived to be more healthy and wholesome than "conventional" products. Some consumers have been willing to pay a significant price premium of 25 percent to 30 percent for natural over conventional products. As a result, more and more processors are entering this market with a variety of processed meat products.

For natural or organic cured meats, however, labeling, ingredients and, in some cases, processing procedures are different from conventional products, and a good understanding of these differences is essential to avoid quality failures or safety issues.