[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2008]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.144]

[Page 315]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 319_DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--
Table of Contents
 
               Subpart E_Sausage Generally: Fresh Sausage
 
Sec. 319.144  Whole hog sausage.

    ``Whole Hog Sausage'' is sausage prepared with fresh and/or frozen 
meat from swine in such proportions as are normal to a single animal, 
and may include any Mechanically Separated (Species) produced from the 
animal and used in accordance with Sec. 319.6, and may be seasoned with 
condimental substances as permitted under part 318 of this subchapter. 
The finished product shall not contain more than 50 percent fat. To 
facilitate chopping or mixing, water or ice may be used in an amount not 
to exceed 3 percent of the total ingredients used.

[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26424, June 20, 1978; 47 
FR 28257, 28258, June 29, 1982]