Last Update: 6 Jan 2022.

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6.1 Product specifications

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Quality Assured Pork Sausages / Finished product specifications

6.1.1 Pork sausages shall have a minimum meat content of 52% pork; the meat being defined in accordance with Commission Directive 2001/101/EC which specifies the definition of meat for the purposes of labelling. The definition includes maximum percentage limits (on fat 30% of the pork meat content and connective tissue 25% collagen/protein ratio in the case of pork) that contribute, along with the skeletal muscle, towards the declared meat content of the product.

6.1.2 Pork with fat and/or connective tissue in excess of legislative limits shall not be permitted within the BMPA Quality Assured Pork Sausage module.


Charter participants shall determine the correct levels of the pork meat to be used including maximum limits of fat and connective tissue that contribute to the meat content of the product. This may be demonstrated through product development trials and subsequent analysis to verify that legal compositional requirements are being met.


Data to support determination of meat content in the recipe and copies of analytical and/or meat content calculator reports shall be reviewed to confirm compliance.