Type of cured pork product | Minimum meat PFF percentage1 | Product name and qualifying statements |
"Ham Patties," "Chopped Ham," "Pressed Ham," and "Spiced Ham" | 19.5 | (Common and usual). |
"Ham Patties," "Chopped Ham," "Pressed Ham," and "Spiced Ham" | 17.5 | (Common and usual) with natural juices. |
"Ham Patties," "Chopped Ham," "Pressed Ham," and "Spiced Ham" | 16.0 | (Common and usual) water added. |
"Ham Patties," "Chopped Ham," "Pressed Ham," and "Spiced Ham" | [LESS THAN]16.0 | (Common and usual) and water product-(x)% of weight is added ingredients.2 |
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 nonfat portion of the finished product; and compliance shall be determined under section 318.19 of this subchapter.
2 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. §319.105