Code of Federal Regulations

Title 9: Animals and Animal Products PART 319 - DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION

Subpart E—Sausage Generally: Fresh Sausage

§ 319.140 Sausage.

§ 319.141 Fresh pork sausage.

§ 319.142 Fresh beef sausage.

§ 319.143 Breakfast sausage.

§ 319.144 Whole hog sausage.

§ 319.145 Italian sausage products.

Subpart F—Uncooked, Smoked Sausage

§ 319.160 Smoked pork sausage.

Subpart G—Cooked Sausage

§ 319.180 Frankfurter, frank, furter, hotdog, weiner, vienna, bologna, garlic bologna, knockwurst, and similar products.

§ 319.181 Cheesefurters and similar products.

§ 319.182 Braunschweiger and liver sausage or liverwurst.

Subpart K—Luncheon Meat, Loaves and Jellied Products

§ 319.260 Luncheon meat.

§ 319.261 Meat loaf.

Subpart L—Meat Specialties, Puddings and Nonspecific Loaves

§ 319.280 Scrapple.

§ 319.281 Bockwurst.

§ 319.106 “Country Ham,” “Country Style Ham,” “Dry Cured Ham,” “Country Pork Shoulder,” “Country Style Pork Shoulder,” and “Dry Cured Pork Shoulder.”

Bacon Ingredient Limits

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