[Federal Register Volume 59, Number 73 (Friday, April 15, 1994)]
[Unknown Section]
[Page 0]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 94-9029]
[[Page Unknown]]
[Federal Register: April 15, 1994]
VOL. 59, NO. 73
Friday, April 15, 1994
DEPARTMENT OF AGRICULTURE
Animal and Plant Health Inspection Service
9 CFR Part 94
[Docket No. 92-067-1]
RIN 0579-AA50
Dry-Cured Pork Products
AGENCY: Animal and Plant Health Inspection Service, USDA.
ACTION: Proposed rule.
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SUMMARY: We are proposing to allow certain dry-cured pork products
processed in a specified manner to be imported into the United States
from countries where foot-and-mouth disease, rinderpest, African swine
fever, hog cholera, or swine vesicular disease exists. It appears that
certain dry-cured pork products, if processed in accordance with the
proposed requirements, can be imported into the United States without
presenting a significant risk of introducing these specified diseases.
DATES: Consideration will be given only to comments received on or
before June 14, 1994.
ADDRESSES: Please send an original and three copies of your comments to
Chief, Regulatory Analysis and Development, PPD, APHIS, USDA, room 804,
Federal Building, 6505 Belcrest Road, Hyattsville, MD 20782. Please
state that your comments refer to Docket No. 92-067-1. Comments
received may be inspected at USDA, room 1141, South Building, 14th
Street and Independence Avenue SW., Washington, DC, between 8 a.m. and
4:30 p.m., Monday through Friday, except holidays. Persons wishing to
inspect comments are requested to call ahead (202) 690-2817 to
facilitate entry into the comment reading room.
FOR FURTHER INFORMATION CONTACT: Dr. John H. Blackwell, Senior Staff
Microbiologist, Import-Export Products Staff, National Center for
Import-Export, VS, APHIS, USDA, room 758, Federal Building, 6505
Belcrest Road, Hyattsville, MD 20782, (301) 436-7885.
SUPPLEMENTARY INFORMATION:
Background
The regulations in 9 CFR part 94 (the regulations) regulate, among
other things, the importation into the United States of pork and pork
products in order to prevent the introduction into the United States of
foot-and-mouth disease (FMD), rinderpest, African swine fever (ASF),
hog cholera (HC), and swine vesicular disease (SVD).
The government of Spain has requested that the regulations be
amended to allow the importation into the United States of certain dry-
cured pork products that have been processed in accordance with
procedures used in Spain to manufacture products known as Serrano hams,
Iberian hams, Iberian pork shoulders, and Iberian pork loins. To
produce these dry-cured pork products, cuts of raw pork from certain
breeds of swine are subjected to controlled curing and long-term
drying.
Under current regulations, these kinds of dry-cured pork products
are not allowed to be imported into the United States from any country
infected with FMD, rinderpest, ASF, HC, or SVD (see Secs. 94.4, 94.8,
94.9, and 94.12, respectively). Spain is infected with ASF and SVD.
Therefore, products such as these may not currently be imported into
the United States from Spain.
We have carefully considered the Spanish government's request. To
that end, in cooperation with the Ministry of Agriculture, Fisheries,
and Nutrition of Spain and other agencies within the United States
Department of Agriculture (the Department), we have conducted research
concerning the procedures currently used in Spain to manufacture these
types of dry-cured pork products. This research has demonstrated that
dry-cured pork products processed in accordance with our proposed
regulations would be free of the viruses of FMD, rinderpest, ASF, HC,
and SVD, and could be imported into the United States from countries
where FMD, rinderpest, ASF, HC, or SVD exists, without any significant
risk of these diseases being introduced into the United States.
Therefore, we are proposing to amend current Sec. 94.17, which
governs the importation of certain dry-cured hams, to allow the
importation of these additional types of dry-cured hams, pork
shoulders, and pork loins.
We propose to add requirements to allow dry-cured pork products
from swine of specified breeds to be imported into the United States
if, among other things, they are processed in a specified manner.
The proposed requirements specify steps for the controlled drying
of Serrano hams, Iberian hams, Iberian shoulders, and Iberian pork
loins. These steps have been shown to inactivate the viral agents of
FMD, rinderpest, ASF, HC, and SVD.
Product differences account for the different processing
requirements proposed for Serrano hams, Iberian hams, Iberian pork
shoulders, and Iberian pork loins. These processing requirements
satisfy the technical need to inactivate viral agents without
disrupting the nonregulatory processing steps (such as salting and
curing) that produce the distinctive flavor, color, and texture of each
dry-cured pork product.
The Department's Foreign Animal Disease Diagnostic Laboratory
(FADDL) has tested the dry-cured pork product processing procedures
specified in the proposed regulations. The testing by FADDL1 has
demonstrated that the processing procedures set forth in proposed
Secs. 94.17(i)(2) through (i)(5) are adequate to destroy the viruses of
FMD, rinderpest, ASF, HC, and SVD that might have been present in the
pork prior to processing. Testing was limited to Serrano hams, Iberian
hams, Iberian pork shoulders, and Iberian pork loins as requested by
the Spanish government; comparable tests to evaluate the virucidal
effectiveness of processing procedures for other dry-cured pork
products have not been performed. Therefore, the proposed regulations
refer only to Serrano hams, Iberian hams, Iberian shoulders, and
Iberian pork loins.
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\1\Laboratory results can be obtained from Dr. Charles A. Mebus,
Foreign Animal Disease Diagnostic Laboratory, NVSL, VS, APHIS, USDA,
Plum Island Animal Disease Center, P.O. Box 844, Greenport, NY
11944.
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In accordance with the tests conducted by FADDL, proposed
Sec. 94.17(m)(2) requires that Serrano hams come only from breeds of
large white pigs, including, but not limited to, Landrace, Pietrain,
Duroc, Jersey, Hampshire, and Yorkshire breeds and crosses of such
breeds. Similarly, proposed Secs. 94.17(m)(3), (4), and (5) provide
that Iberian hams, Iberian shoulders, and Iberian pork loins come from
the Iberico breed of black pigs. Different breeds of swine differ
physiologically, and these differences affect the way viruses present
in meat from different breeds respond to processing. Therefore, the
proposed regulations apply only to hams, shoulders, and pork loins from
the specified swine breeds.
We are also proposing to make certain amendments to the other
requirements in current Sec. 94.17. We are proposing to amend
paragraphs (a) through (g), and paragraphs (k), (l), and (n) to
indicate that the requirements in those paragraphs would also apply to
these additional dry cured pork products. Paragraphs (a) through (c)
concern the origin and source of the swine from which the pork products
were made; paragraph (d) requires certain documents to accompany the
swine to the processing establishment; and paragraphs (e) through (g),
(k), (l), and (n) pertain to the establishment where the pork products
were processed, including operating requirements, recordkeeping and
inspection requirements, and trust fund requirements.
We are proposing to amend paragraphs (h) and (j) of current
Sec. 94.17 to provide handling procedures and marking requirements for
these additional dry-cured pork products. The proposed handling
procedures and marking requirements are substantially the same as those
that apply to the dry-cured hams covered by current Sec. 94.17. As
discussed above, the differences among the specific provisions proposed
for each dry-cured pork product are attributable to the unique
qualities of flavor and texture achieved through a combination of raw
pork products and individual processing techniques (recipes). The
distinctive qualities that distinguish Iberian pork shoulders and loins
from other shoulders and loins, Iberian hams from Serrano hams, and
these hams from other dry-cured hams, are achieved through such
combinations. Room temperature, relative humidity, salting, curing
time, and other aspects of processing contribute to the products known
as Serrano hams, Iberian hams, Iberian pork shoulders, and Iberian pork
loins.
Also, we are proposing to add a heading to redesignated
Sec. 94.17(i)(1) to clarify that the processing requirements set forth
in that paragraph apply to ``Italian-type hams.'' Proposed new
paragraph Sec. 94.17(i)(2) sets forth the proposed processing
requirements for Serrano hams, and proposed Sec. 94.17(i)(3) sets forth
the proposed processing requirements for Iberian hams. As discussed
above, these proposed requirements are based on testing by FADDL that
found them adequate to destroy the viruses of FMD, rinderpest, ASF, HC,
and SVD. A key finding by FADDL is that to ensure destruction of the
SVD virus, the total processing time for Serrano and Iberian hams must
be extended to 560 days. Therefore, we propose a minimum processing
time for Serrano hams of 190 days for countries where SVD does not
occur, and 560 days for countries where SVD occurs. Similarly, for
Iberian hams we propose a minimum processing time of 365 days for
countries where SVD does not occur, and 560 days for countries where
SVD occurs.
We are also proposing to revise Secs. 94.17(h), (i), (j), and (o)
to make their provisions applicable to the hams covered by this
proposal, and to simplify their language. These paragraphs currently
contain several requirements for Italian-type hams, described below,
that we propose to make applicable to Serrano hams and Iberian hams as
well, because FADDL testing indicates the requirements effectively
control viruses of FMD, rinderpest, ASF, HC, and SVD.
Section 94.17(h), in both its current and revised forms, basically
requires that workers who handle fresh pork in the processing
establishment must shower and put on a full set of clean clothes, or
wait 24 hours, before handling hams, pork shoulders, or pork loins that
have progressed in the aging/curing process. This requirement prevents
the transmission, via workers or their clothes, of viruses of FMD,
rinderpest, ASF, HC, and SVD the workers might carry from fresh pork to
hams that have already completed part of the process to destroy these
viruses.
Section 94.17(i) currently contains a requirement that Italian-type
hams may not come in contact during processing with any meat or animal
product except for pork fat treated to at least 76 deg.C (168.8
deg.F), which may be placed over the meat during curing. This heat
treatment destroys viruses of concern. We propose to make this
restriction applicable to Serrano hams and Iberian hams as well, to
prevent the possible transmission of viruses from other types of meat
or animal products.
Section 94.17(j) currently contains requirements that Italian-type
hams must be marked with the identifying number of the slaughtering
establishment, the identifying number of the processing establishment,
and the date processing began. These markings assist us in ensuring
that imported hams came from approved establishments and were processed
for the required time periods. We propose to add new paragraphs (j)(2)
and (j)(3) with similar requirements for Serrano hams and Iberian hams.
Section 94.17(o) currently contains a requirement that imported
Italian-type hams must be accompanied by a certificate documenting that
the ham was processed for at least 400 days and that all provisions of
the regulations have been met. This requirement enhances enforcement of
the regulations and simplifies activities at the port of arrival. We
propose to make this certificate requirement applicable to Serrano hams
and Iberian hams as well, and to specify that the certificate must
accurately record a minimum processing time of 400 days for Italian-
type hams, 190 days for Serrano hams (560 days if from a country where
SVD exists), and 365 days for Iberian hams (560 days if from a country
where SVD exists). These minimum processing times are consistent with
the standards in proposed Sec. 94.17(i).
Executive Order 12866 and Regulatory Flexibility Act
This proposed rule has been reviewed under Executive Order 12866
and been determined not significant for purposes of Executive Order
12866. Therefore, this proposed rule has not been reviewed by the
Office of Management and Budget.
The Animal and Plant Health Inspection Service (APHIS) estimates
that if these proposed regulations are adopted, between 5-15 metric
tons of dry-cured hams, pork shoulders, and pork loins would be
imported into the United States during the first year of importation.
Products imported in accordance with the regulations would have an
approximate retail value of $352,500-$1,057,500. In Spain, these
products sell for approximately $32 per pound. We anticipate the price
per pound in the United States would be higher.
Over the next decade, we estimate annual imports would plateau as
United States markets for the products are developed. These products
are all high-value products, and not likely to be purchased for home
consumption. Instead, we anticipate most of these products would be
purchased for resale by delicatessens, restaurants, and caterers.
Within the next 20 years, APHIS estimates that the retail value of
imported dry-cured pork products described in this document would
average between $33-$66.1 million (50-100 metric tons) annually. This
can be compared with the dry-cured pork products, all of which are
hams, currently being imported into the United States. In 1990,
approximately 429 metric tons of these hams were imported. These dry-
cured hams retail in the United States for approximately $16 per pound.
Dry-cured pork products exactly like those which would be allowed
to be imported into the United States under the proposed regulations
are not produced in the United States. Certain dry-cured pork products
produced in Virginia do resemble, in appearance, the products we
propose to allow to be imported. However, the Virginia products have a
significantly higher salt concentration and a significantly different
taste.
Genuine Virginia dry-cured hams are produced by four producers in
Smithfield, VA. Two of these producers are small entities. Wholesale
production statistics and prices are not available due to propriety
concerns. However, genuine Virginia dry-cured hams retail for
approximately $4 per pound.
Based on these facts, we anticipate that competition between United
States-produced dry-cured pork products and the proposed imported dry-
cured pork products would be insignificant.
In 1990, the United States produced 9,652,933 metric tons of pork
and pork products, valued at about $11.3 billion. Additionally, the
United States imported about 232,253 metric tons of pork. Imports
accounted for about 2 percent of the pork available in the domestic
market during 1990. Figures for 1990 indicate that imports of dry-cured
pork products imported under the current regulations were approximately
429 metric tons. This compares with 349,119 metric tons of all pork
products imported during 1990, or 0.0012 percent. Potential imports of
dry-cured pork products as would be allowed under these proposed
regulations would therefore account for less than 1 percent of total
annual pork imports.
Under these circumstances, the Administrator of the Animal and
Plant Health Inspection Service has determined that this action would
not have a significant economic impact on a substantial number of small
entities.
Executive Order 12778
This proposed rule has been reviewed under Executive Order 12778,
Civil Justice Reform. If this proposed rule is adopted:
(1) All State and local laws and regulations that are inconsistent
with this rule will be preempted;
(2) No retroactive effect will be given to this rule; and
(3) Administrative proceedings will not be required before parties
may file suit in court challenging this rule.
Paperwork Reduction Act
In accordance with the Paperwork Reduction Act of 1980 (44 U.S.C.
3501 et seq.), the information collection or recordkeeping requirements
included in this proposed rule have been submitted for approval to the
Office of Management and Budget. Please send written comments to the
Office of Information and Regulatory Affairs, OMB, Attention: Desk
Officer for APHIS, Washington, DC 20503. Please send copies of your
comments to:
(1) Chief, Regulatory Analysis and Development, PPD, APHIS, USDA,
room 804, Federal Building, 6505 Belcrest Road, Hyattsville, MD 20782,
and
(2) Clearance Officer, OIRM, USDA, room 404-W, 14th Street and
Independence Avenue SW., Washington, DC 20250.
List of Subjects in 9 CFR part 94
Animal diseases, Imports, Livestock, Meat and meat products, Milk,
Poultry and poultry products, Reporting and recordkeeping requirements.
Accordingly, we are proposing to amend 9 CFR part 94 as follows:
PART 94--RINDERPEST, FOOT-AND-MOUTH DISEASE, FOWL PEST (FOWL
PLAGUE), VELOGENIC VISCEROTROPIC NEWCASTLE DISEASE, AFRICAN SWINE
FEVER, HOG CHOLERA, AND BOVINE SPONGIFORM ENCEPHALOPATHY:
PROHIBITED AND RESTRICTED IMPORTATIONS
1. The authority citation for part 94 would continue to read as
follows:
Authority: 7 U.S.C. 147a, 150ee, 161, 162, and 450; 19 U.S.C.
1306; 21 U.S.C. 111, 114a, 134a, 134b, 134c, 134f, 136, and 136a; 31
U.S.C. 9701; 42 U.S.C. 4331, 4332; 7 CFR 2.17, 2.51, and 371.2(d).
Sec. 94.17 [Amended]
2. Section 94.17 would be amended as follows:
a. The heading would be revised as set forth below.
b. The introductory text would be amended by adding ``dry-cured''
before ``ham'' and by adding ``, pork shoulder, or pork loin'' after
``ham''.
c. Paragraphs (a), (b), (c), (d), (e), (f), (g), (k), (l), and (n)
would each be amended by adding ``dry-cured'' before ``ham'' and by
adding ``, pork shoulder, or pork loin'' after ``ham''each place it
appears.
d. Paragraphs (f) and (g) would each be amended by adding ``dry-
cured'' before ``hams'', and by adding ``, pork shoulders, or pork
loins'' after ``hams''each place it appears.
e. Paragraph (h) would be revised as set forth below.
f. Paragraph (i) would be redesignated as paragraph (i)(1) and at
the beginning of the sentence, before the word ``The'', the heading
``Italian-type hams.'' would be added; at the end of the paragraph, the
clause ``; and during all of the procedures described above the ham had
no contact with any meat or animal product other than pork fat that was
treated to at least 76 deg.C (168.8 deg.F) that may have been placed
over the ham during curing;'' would be removed and a period would be
added in its place.
g. In paragraph (i), introductory text and paragraphs (i)(2),
(i)(3), (i)(4), and (i)(5) would be added to read as set forth below.
h. Paragraph (j) would be redesignated as paragraph (j)(1), and at
the beginning of the paragraph after the words ``The ham'', the phrase
``, if it is Italian-type ham processed in accordance with paragraph
(i)(1) of this section,'' would be added.
i. New paragraphs (j)(2) and (j)(3) would be added to read as set
forth below.
j. Paragraph (m) would be redesignated as paragraph (m)(1), and at
the beginning of the paragraph after the words ``The ham'', the phrase
``, if it is an Italian-type ham processed in accordance with paragraph
(i)(1) of this section,'' would be added.
k. In paragraph (m), introductory text and paragraphs (m)(2),
(m)(3), (m)(4), and (m)(5) would be added to read as set forth below.
l. Paragraph (o) would be revised to read as set forth below. The
additions and revisions read as follows:
Sec. 94.17 Dry-cured pork products from countries where foot-and-mouth
disease, rinderpest, African swine fever, hog cholera, or swine
vesicular disease exists.
* * * * *
(h) Workers who handle fresh pork in the processing establishment
where the dry-cured ham, pork shoulder, or pork loin was processed are
required to shower and put on a full set of clean clothes, or to wait
24 hours after handling fresh pork, before handling hams, pork
shoulders, or pork loins that have progressed in the aging/curing
process as follows:
(1) In the case of Italian-type hams processed in accordance with
paragraph (i)(1) of this section, those that have progressed beyond the
final wash stage;
(2) In the case of Serrano hams or Iberian hams or pork shoulders
processed in accordance with paragraph (i)(2), (i)(3), or (i)(4) of
this section, those that have progressed beyond salting; and
(3) In the case of Iberian pork loins processed in accordance with
paragraph (i)(5) of this section, those that have progressed beyond
being placed in a casing.
(i) The dry-cured ham, pork shoulder, or pork loin was processed in
accordance with this paragraph. Except for pork fat treated to at least
76 deg.C (168.8 deg.F), which may have been placed over the meat
during curing, the dry-cured pork product must have had no contact with
any other meat or animal product during processing.
(1) * * *
(2) Serrano hams. Serrano hams were processed as follows (190-day
minimum curing process):
(i) After slaughter, the ham was frozen to -40 deg.C (-40 deg.F)
and held at a temperature no higher than -18 deg.C (-0.4 deg.F) for a
minimum of 30 days;
(ii) The ham was thawed in a chamber with relative humidity between
70 and 80 per cent, with room temperature maintained at 12 deg.C to 13
deg.C (53.6 deg.F to 55.4 deg.F) for the first 24 hours, then at 13
deg.C to 14 deg.C (55.4 deg.F to 57.2 deg.F) until the internal
temperature of the ham reached 3 deg.C to 4 deg.C (37.4 deg.F to
39.2 deg.F), at which point the blood vessels at the end of the femur
were massaged to remove any remaining blood;
(iii) The ham was covered in salt and placed in a chamber
maintained at a temperature from 0 deg.C to 4 deg.C (32 deg.F to
39.2 deg.F), with relative humidity between 75 and 85 percent, for a
period no less than 0.65 days per kg and no more than 2 days per kg of
the weight of the ham;
(iv) The ham was rinsed with water and/or brushed to remove any
remaining surface salt;
(v) The ham was placed in a chamber maintained at a temperature of
0 deg.C to 6 deg.C (32 deg.F to 42.8 deg.F), with a relative
humidity of 70 to 95 percent, for no less than 40 and no more than 60
days;
(vi) The ham was placed for curing in a chamber with a relative
humidity of 60 to 80 percent and a temperature gradually raised in 3
phases, as follows:
(A) A temperature of 6 deg.C to 16 deg.C (42.8 deg.F to 60.8
deg.F), maintained for a minimum of 45 days;
(B) A temperature of 16 deg.C to 24 deg.C (60.8 deg.F to 75.2
deg.F), maintained for a minimum of 35 days;
(C) A temperature of 24 deg.C to 34 deg.C (75.2 deg.F to 93.2
deg.F), maintained for a minimum of 30 days;
(vii) Finally, with the relative humidity unchanged at 60 to 80
percent, the temperature was lowered to 12 deg.C to 20 deg.C (53.6
deg.F to 68 deg.F) and maintained at that level for a minimum of 35
days, until at least 190 days after the start of the curing process. In
a country where SVD exists, the ham must be maintained at that level an
additional 370 days, until at least 560 days after the start of the
curing process.
(3) Iberian hams. Iberian hams were processed as follows (365-day
minimum curing process):
(i) After slaughter, the ham was frozen to -40 deg.C (-40 deg.F)
and held at a temperature no higher than -18 deg.C (-0.4 deg.F) for
at least 30 days;
(ii) The ham was thawed in a chamber with relative humidity between
70 and 80 per cent, with room temperature maintained at 5.5 deg.C to
6.5 deg.C (41.9 deg.F to 43.7 deg.F) for the first 24 hours, then at
9.5 deg.C to 10.5 deg.C (49.1 deg.F to 50.9 deg.F) until the
internal temperature of the ham reached 3 deg.C to 4 deg.C (37.4
deg.F to 39.2 deg.F), at which point the blood vessels at the end of
the femur were massaged to remove any remaining blood;
(iii) The ham was covered in salt and placed in a chamber
maintained at a temperature from 0 deg.C to 4 deg.C (32 deg.F to
39.2 deg.F), with relative humidity between 70 and 80 percent, and
kept in the chamber for a period no less than 0.65 days per kg and no
more than 2 days per kg of the weight of the ham;
(iv) The ham was rinsed with water and/or brushed to remove any
remaining surface salt;
(v) The ham was placed in a chamber maintained at a temperature of
0 deg.C to 6 deg.C (32 deg.F to 42.8 deg.F), with relative humidity
of 70 to 95 percent, for no less than 40 and no more than 60 days;
(vi) The ham was placed for curing in a chamber with a temperature
of 6 deg.C to 16 deg.C (42.8 deg.F to 60.8 deg.F) and relative
humidity of 60 to 80 percent for a minimum of 90 days;
(vii) The temperature was raised to 16 deg.C to 26 deg.C (60.8
deg.F to 78.8 deg.F) and the relative humidity reduced to 55 to 85
percent, for a minimum of 90 days;
(viii) Finally, with the relative humidity raised to 60 to 90
percent, the temperature was lowered to 12 deg.C to 22 deg.C (53.6
deg.F to 71.6 deg.F) and maintained at that level for a minimum of 115
days, until at least 365 days after the start of the curing process. In
a country where SVD exists, the ham must be maintained at that level an
additional 195 days, until at least 560 days after the start of the
curing process.
(4) Iberian pork shoulders. Iberian pork shoulders were processed
as follows (240-day minimum curing process):
(i) After slaughter, the pork shoulder was frozen to -40 deg.C
(-40 deg.F) and held at a temperature no higher than -18 deg.C (-0.4
deg.F) for at least 30 days;
(ii) The pork shoulder was thawed at a room temperature of 12
deg.C to 13 deg.C (53.6 deg.F to 55.4 deg.F), with the relative
humidity between 75 and 85 percent, for approximately 24 hours, until
the internal temperature reached 3 deg.C to 4 deg.C (37.4 deg.F to
39.2 deg.F), at which point the blood vessels in the scapular region
were massaged to remove any remaining blood;
(iii) The pork shoulder was covered in salt and placed in a chamber
maintained at a temperature of 0 deg.C to 4 deg.C (32 deg.F to 39.2
deg.F) with the relative humidity between 75 and 95 percent, for a
period of no less than 0.65 days per kg and no more than 2 days per kg
of the weight of the pork shoulder;
(iv) The pork shoulder was rinsed with water and/or brushed to
remove any remaining surface salt;
(v) The pork shoulder was placed in a chamber maintained at a
temperature of 0 deg.C to 6 deg.C (32 deg.F to 42.8 deg.F) and a
relative humidity of 70 to 95 percent for not less than 40 days and not
more than 60 days;
(vi) The pork shoulder was placed for curing in a chamber at a
temperature of 6 deg.C to 16 deg.C (42.8 deg.F to 60.8 deg.F) and a
relative humidity of 60 to 80 percent for a minimum of 90 days;
(vii) The temperature was raised to 16 deg.C to 26 deg.C (60.8
deg.F to 78.8 deg.F) and the relative humidity was changed to 55 to 85
percent, and those levels were maintained for a minimum of 90 days;
(viii) Finally, the temperature was reduced to 12 deg.C to 22
deg.C (53.6 deg.F to 71.6 deg.F) and the relative humidity was raised
to 60 to 90 percent for a minimum of 45 days, until at least 240 days
after the start of the curing process.
(5) Iberian pork loins. Iberian pork loins were processed as
follows (130-day minimum curing process):
(i) After slaughter, the pork loin was frozen to -40 deg.C (-40
deg.F) and held at a temperature no higher than -18 deg.C (-0.4
deg.F) for at least 30 days;
(ii) The pork loin was thawed at a room temperature maintained at
11 deg.C to 12 deg.C (51.8 deg.F to 53.6 deg.F), with the relative
humidity between 70 and 80 per cent for the first 24 hours, then
between 75 and 85 percent, until the loin's internal temperature
reached 3 deg.C to 4 deg.C (37.4 deg.F to 39.2 deg.F), at which
point the external fat, aponeurosis, and tendons were cleaned from the
loin;
(iii) The pork loin was covered in a pickle preparation (25-30
grams of salt for each kilogram of pork loin) and placed in a chamber
where it was maintained at a relative humidity of 75 to 85 percent and
a temperature of 3 deg.C to 4 deg.C (37.4 deg.F to 39.2 deg.F) for
72 hours;
(iv) The pork loin was removed from the pickle preparation (25-30
grams of salt for each kilogram of pork loin), externally cleaned
(brushed or rinsed), placed in an artificial casing, and fastened shut
with a metal clip;
(v) The pork loin was placed for curing in a chamber with a
relative humidity of 60 to 90 percent and a temperature gradually
raised in 3 phases, as follows:
(A) A temperature of 2 deg.C to 6 deg.C (35.6 deg.F to 42.8
deg.F), maintained for a minimum of 20 days;
(B) A temperature of 6 deg.C to 15 deg.C (42.8 deg.F to 59.0
deg.F)), maintained for a minimum of 20 days;
(C) A temperature of 15 deg.C to 25 deg.C (59.0 deg.F to 77.0
deg.F), maintained for a minimum of 40 days;
(vi) Finally, with the relative humidity unchanged at 60 to 80
percent and the temperature lowered to 0 deg.C to 5 deg.C (32.0
deg.F to 41.0 deg.F), the pork loin was vacuum-packed and maintained
under those conditions for a minimum of 15 days, until at least 130
days after the start of the curing process.
(j)(1) * * *
(2) The dry-cured ham, if it is processed in accordance with
paragraphs (i)(2) or (i)(3) of this section, or the dry-cured pork
shoulder, if it is processed in accordance with paragraph (i)(4) of
this section, bears an ink seal (with the identifying number of the
slaughtering establishment) which was placed thereon at the
slaughtering establishment under the direct supervision of a person
authorized to supervise such activity by the veterinary services of the
national government of the country of origin, and an ink seal (with the
identifying number of the processing establishment and the date the
salting began) which was placed thereon at the processing
establishment, immediately prior to salting, under the supervision of a
person authorized to supervise such activity by the veterinary services
of the national government of the country of origin; bears a tamper-
proof plastic tag, tightly fitted around the hock, that states the
month and year that the ham or pork shoulder entered the processing
establishment; or
(3) The dry-cured pork loin, if it is processed in accordance with
paragraph (i)(5) of this section, is packaged with material that bears
a seal of the government of the country of origin (with the identifying
number of the slaughtering establishment) which was placed thereon at
the slaughtering establishment under the direct supervision of a person
authorized to supervise such activity by the veterinary services of the
national government of the country of origin and which has remained
intact throughout transportation and processing, and bears a tamper-
proof plastic tag, tightly fitted at one end, with the date the loin
was placed in the pickle preparation under the supervision of a person
authorized to supervise such activity by the veterinary services of the
national government of the country of origin.
* * * * *
(m) The dry-cured ham, pork shoulder, or pork loin was processed in
accordance with one of the following criteria:
(1) * * *
(2) The Serrano ham, processed in accordance with paragraph (i)(2)
of this section, and came from any breed of large, white swine,
including but not limited to Landrace, Pietrain, Duroc, Jersey,
Hampshire, and Yorkshire breeds, and crosses of such breeds;
(3) The Iberian ham, processed in accordance with paragraph (i)(3)
of this section, and came from a swine of the Iberico breed of black
pigs;
(4) The Iberian pork shoulder, processed in accordance with
paragraph (i)(4) of this section, and came from a swine of the Iberico
breed of black pigs;
(5) The Iberian pork loin, if processed in accordance with
paragraph (i)(5) of this section, and came from a swine of the Iberico
breed of black pigs.
* * * * *
(o) The dry-cured ham, pork shoulder, or pork loin is accompanied
at the time of importation into the United States by a certificate
issued by a person authorized to issue such certificates by the
veterinary services of the national government of the country of
origin, stating:
(1) That all the provisions of this section have been complied
with, including paragraphs (i) and (m) of this section;
(2) The paragraph of this section under which the dry-cured ham,
pork shoulder, or pork loin was processed; and stating further that, if
the product covered by the certificate:
(i) Is an Italian-type ham processed under paragraph (i)(1) of this
section, it was processed for a minimum of 400 days;
(ii) Is a Serrano ham processed under paragraph (i)(2) of this
section, it was processed for a minimum of 190 days or, if processed in
a country where SVD exists, for a minimum of 560 days;
(iii) Is an Iberian ham processed under paragraph (i)(3) of this
section, it was processed for a minimum of 365 days or, if processed in
a country where SVD exists, for a minimum of 560 days;
(iv) Is a dry-cured pork shoulder, it was processed in accordance
with paragraph (i)(4) of this section for a minimum of 240 days; or
(v) Is a dry-cured pork loin, it was processed in accordance with
paragraph (i)(5) of this section for a minimum of 130 days.
Done in Washington, DC, this 7th day of April 1994.
Patricia Jensen,
Acting Assistant Secretary, Marketing and Inspection Services.
[FR Doc. 94-9029 Filed 4-14-94; 8:45 am]
BILLING CODE 3410-34-P
