New rules for making ham take effect in May

As of next Tuesday (2nd), the new standards of identity and quality for the manufacture of ham come into effect. One of the novelties is the increase in the percentage of protein. The standards are established by the Ministry of Agriculture and Livestock (Mapa).

The rules apply to cooked ham, superior cooked ham, tender cooked ham and cooked poultry ham. The first three are made from meat from whole cuts of pork shank, cured, cooked, smoked or not, boneless or not, with added ingredients. Poultry ham must be made exclusively from boneless poultry, ground or not.

Establishments registered in the Map, such as slaughterhouses, will have one year to comply with the rules.

More protein for ham making

Cooked ham will have more protein, according to Ordinance 765. The minimum percentage will increase from 14% to 16%. For superior cooked and tender cooked ham, the percentages did not change, remaining at 16.5% and 18%, respectively. In the case of poultry ham, the minimum protein was set at 14%.

Additionally, ground meats can comprise up to 10% of cooked ham and 5% of tender cooked ham. Meat grinding is not authorized as a raw material for superior cooked ham. The measure aims to maintain the characteristics of the traditional product.

Another definition is that the products must have a maximum of 25% collagen. For cooked poultry ham, the limit is lower, 10%.

According to the ministry, standardization is important to “maintain the quality of the meat raw materials used, as well as the characteristic of the product”.