CODEX STAN 97-1981 Standard for Cooked Cured Pork Shoulder
1. SCOPE
This standard applies to products designated as "Cooked Pork Shoulder" packaged in any suitable packaging material as defined in Sub-sections 6.4 and 6.5 below.
It does not apply to cooked pork shoulder products with compositional characteristics different from those specified. These products shall be designated with a qualifying statement which describes the true nature in such a way that it does not misled the consumer and that it does not lead to confusion with products covered by this Standard.
2. DESCRIPTION
The product shall be made of meat from fore-leg of a pig. All bones and detached cartilage, tendons and ligaments shall be removed. Skin and fat may or may not be removed.
The meat shall be cured and may be smoked, spiced and/or flavoured.
The heat treatment to which the product has been subjected and the type of cure and packaging shall be sufficient to ensure that the product presents no public health hazard and remains wholesome under the conditions of storage, transport and sale as indicated in Sub-sections 6.4 and 6.5.
