Bacon: sale has new rules; see everything that changes – 09/02/2023 – Market

The famous smoked pork cut can only be called bacon when it is produced from a portion of the pork belly, according to the new version of the Technical Regulation of Identity and Quality of bacon, published by the Ministry of Agriculture and Livestock this Thursday ( 9).

According to the previous norm, the food could be obtained from any boneless muscle close to the pig’s belly, as long as the terms ‘special’ or ‘extra’ were included in its commercial name.

The smoked pork loin, leg or shoulder cuts must have the origin indicated in the sales name. That is, there will be loin bacon, ham bacon and so on, but this will have to be detailed to the consumer.

The ministry also prohibits the inclusion of other references to bacon on the label, such as “this bacon is rich in flavor”, “special bacon”. The consumer will only find information: loin bacon, ham bacon, etc.

The difference between bacon and unprocessed meat is smoking, which should last about four hours, according to the ABPA (Brazilian Association of Animal Protein).

The rules for optional ingredients have also changed. Now the elaboration of bacon can have mono and disaccharide carbohydrates; maltodextrin; condiments and spices; water; food additives and technology adjuvants, provided for in specific legislation of the health regulatory body and authorized by the Ministry of Agriculture; in addition to hyposodium salts. Under the old rule, the use of proteins of animal or vegetable origin, sugars, maltodextrin and condiments, aromas and spices was allowed.

One year period for adaptation

Establishments registered with the Ministry will have a period of one year to adapt to the conditions indicated in the current regulation. Products manufactured by the end of the adaptation period will be allowed to be sold until the end of the validity period.

According to the ministry, the change aims to standardize the identification of food. “The new regulation brings more security to users in the public and private sectors and meets the demand for transparency and controls from civil society”, says the director of the Department of Inspection of Products of Animal Origin at Mapa, Ana Lúcia Viana.