Last Update: 7 Jan 2022.

The following minimum standards shall apply to all BMPA Quality Assured Bacon and Gammon products:
- The surface of the product shall be clean and free from extraneous matter including tar.
- Rind, where present, shall be clean, free of bruises, hair and stubble.
- The lean shall be of a good colour, free of bruising, mis-cure, bone fragments, and excessive levels of blood spots.
- The fat shall be firm and white and no evidence of bruising, separation, softness or discolouration.
- The product shall show no signs of spoilage e.g. odour, colour or taste
- The product shall be virtually free of jelly pockets, excessive moisture and separation of lean and fatty tissues.
- Where rind or rind plus back fat have been added to the product, this shall adhere securely to the meat.
- Bacon shall be free of bone splinters, bone-dust and loose debris.
- In moulded products, the lean meat shall retain its intrinsic muscle structure.

Guidance
The mis-curing of product can adversely affect the appearance of product. This may be caused by poor distribution of cure, insufficient curing time, or by blocked injection needles that can cause a problem referred to as “tiger stripping” where the needle pattern is clearly visible in the lean muscle of the product being produced”.
Refer to the BMPA/PTF Bacon Code of Practice for further information and guidance.

Evidence
Visual inspection of product.