Four commercial brands each of natural/organic bacon, hams and frankfurters were evaluated for color, pigment content, pH, lipid oxidation, residual nitrate and nitrite content and sensory panel assessments. One conventionally cured product of each type was analyzed for the same properties to provide a control for comparison with the organic/natural processed products. The results showed that some natural/organic processed meats are comparable to conventionally cured products but the variation of properties in this group of products was relatively greater than what is typically expected for cured meat products. This means that a better understanding and better processing control of the natural/organic processed meat products is necessary to provide consumers with products of consistent quality and safety.