Type of cured pork product | Minimum meat PFF percentage1 | Product name and qualifying statements |
Cooked ham, loin2 | 20.5 | (Common and usual). |
18.5 | (Common and usual) with natural juices. | |
17.0 | (Common and usual) water added. | |
[LESS THAN]17.0 | (Common and usual) and water product-X% of weight is added ingredients.3 | |
Cooked shoulder, butt, picnic2 | 20.0 | (Common and usual). |
18.0 | (Common and usual) with natural juices. | |
16.5 | (Common and usual) water added. | |
[LESS THAN]16.5 | (Common and usual) and water product-X% of weight is added ingredients.3 | |
Uncooked cured ham, loin | 18.0 | Uncooked (common and usual). |
[LESS THAN]18.0 | Uncooked (common and usual) and water product-X% of weight is added ingredients.3 | |
Uncooked cured shoulder, butt, picnic | 17.5 | Uncooked (common and usual). |
[LESS THAN]17.5 | Uncooked (common and usual) and water product-X% of weight is added ingredients.3 |
1 The minimum meat PFF percentage shall be the minimum meat protein which is indigenous to the raw unprocessed pork expressed as a percent of the non-fat portion of the finished product; and compliance shall be determined under § 318.19 of this subchapter for domestic cured pork product and § 327.23 of this subchapter for imported cured pork product.
2 The term "cooked" is not appropriate for use on labels of cured pork products heated only for the purpose of destruction of possible live trichinae.
3 Processors may immediately follow this qualifying statement with a list of the ingredients in descending order of predominance rather than having the traditional ingredients statement. In any case, the maximum percent of added substances in the finished product on a total weight percentage basis would be inserted as the X value; e.g., Ham and Water Product-20% of Weight is Added Ingredients.
9 C.F.R. §319.104