§ 1.405. Whole hog sausage.
“Whole Hog Sausage” is sausage prepared with fresh or frozen meat from swine in such proportions as are normal to a single animal and may be seasoned with condimental substances as permitted in Subchapter I (relating to entry, reinspection and preparation of products). It shall not be made with any lot of product which, in the aggregate, contains more than 50% trimmable fat, that is fat which can be removed by thorough practicable trimming and sorting. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed 3% of the total ingredients used.
No part of the information on this site may be reproduced for profit or sold for profit.
This material has been drawn directly from the official Pennsylvania Code full text database. Due to the limitations of HTML or differences in display capabilities of different browsers, this version may differ slightly from the official printed version.
