9.2 Salt content

Uncooked bacon/gammon, including that to be used for cooked product, shall fall within the range of 1.8 % – 3.8% of the product weight. 

Where Potassium Chloride (KCl) or Magnesium Chloride (MgCl₂) is used as a partial replacement for common salt (NaCl) the combined weights of both salts shall fall within the above range. 

Where the bacon/gammon is produced and labelled as reduced salt or lower salt or contains added ingredients such as glaze or decorations, the salt level may fall below the above targets provided there is satisfactory validation to support shelf-life and food safety.