#PraguePowder January 28

We may earn money or products from the companies mentioned in this post.

In January 2026, many of us will take part in the 30-Day Label Coach4aday Challenge. Each day we will share a label from a food product and share info about one of the ingredients. The goal is simple—read food labels, research unfamiliar ingredients, and become more intentional about what you’re putting into your body, building awareness that can lead to healthier, more mindful eating. Today my post is on PRAGUE POWDER.

Prague Powder is a curing salt made from sodium chloride combined with a small, carefully measured amount of sodium nitrite (and sodium nitrate in some versions), often dyed pink to prevent confusion with table salt. It is used in curing meats such as bacon, ham, and sausages to prevent the growth of harmful bacteria, including Clostridium botulinum.

Label-30 Day Challenge Guidelines

As with previous challenges, participants are encouraged to adapt the guidelines to fit their own circumstances. If you can, commit to sharing an ingredient from a food label during the month of January.

1. Locate a label on a food product and research an ingredient you might not be familiar with.  
2. Share with a challenge partner if you have one what that ingredient is.
3. Join the conversation by posting on social media with the hashtag #Coach4adayChallenge

January 28th-Prague Powder & Bacon

Cured bacon as we know it got its start in the Middle Ages and was enjoyed by kings and peasants alike. Few foods today are as popular as bacon.

How to cure bacon video is below