[Sca-cooks] Pepperoni contents OOP

Nick Sasso grizly at mindspring.com
Thu Aug 7 20:39:57 PDT 2008

-----Original Message-----

If your pepperoni is coming from a USDA inspected facility they better not
be messing about with the formula much. The USDA is hyper strict about label
compliance. If beef is on the label before pork there better be more beef
than pork. When you submit your label for approval you need to include the
formula.  > > > > > > >

I neither submitted a label nor included a formula.  I will have to trust
that an operation such as Hormel Foods Corporation to comply with the
regulations relevant to their operation and the nation they are selling in.
The product varies, and always will, given the commodities market

I will speculate that they have submitted and archive numerous formula/label
combinations to accomodate various market realities.  those huge money
machine corporations are pretty smart like that.  Besides, as long as pork
as pork appears before beef on the label, I do believe it is not so relevant
whether it is 55% pork/40% beef or 48% pork/47% beef when it comes to
labeling as long as the nutritional info and other labelling is compliant.
Pure speculation, though.  I just likes me some fermented meat sausage
product on my tomato and cheese pie.

niccolo difrancesco

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