(1) “Mexican Style Chorizo” shall be prepared with fresh or frozen pork or fresh or frozen pork and pork fat.

(2) “Mexican Style Chorizo with Beef,” “Mexican Style Chorizo with Veal,” and Mexican Style Chorizo with Beef and Veal” shall be prepared with fresh or frozen pork and with beef and/or veal. Pork shall constitute the major portion of the meat content.

(3) “Mexican Style Beef Chorizo” shall be prepared with fresh or frozen beef or and fresh or frozen beef and beef fat.

(4) “Mexican Style Veal Chorizo” shall be prepared with fresh or frozen veal or fresh or frozen veal and veal fat.

(1) Spices (including paprika, oregano, and cumin) and flavorings.

(2) Water or ice to facilitate chopping or mixing, but not to exceed three percent of the total weight of all ingredients, including water.

(3) One or more types of chili peppers, such as red or green peppers, jalapeño peppers, chili pepper, green chilies, cayenne peppers, chili powder, jalapeño powder, or the various varieties of dried pepper pods that have been soaked and ground or made into a sauce.

(4) Cider vinegar, wine vinegar, or apple cider vinegar. The vinegar used shall have a concentration of no less than four grams of acetic acid per 100 cubic centimeters (20 °C).

(5) Orange juice or pineapple juice or a combination of orange juice and pineapple juice. These may be from concentrate.

(6) Dehydrated, powdered, or fresh garlic, onions, or a combination of garlic and onions.

(7) Sugar, dextrose, corn syrup, corn syrup solids, and glucose syrup.

(8) Monosodium glutamate.

(9) Antioxidants and oxygen interceptors listed in 9 CFR section 424.21 (2006), and Directive 7120.1, Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products, Amendment 10 (January 18, 2007), published by the United States Department of Agriculture (USDA), Food Safety and Inspection Service, such as BHA (butylated hydroxyanisole), BHT (butylated hydroxytolene), propyl gallate, TBHQ (tertiary butythydroquinone).

(10) Bacterial growth inhibitors listed in 9 CFR section 424.21 (2006), and Directive 7120.1, Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products, Amendment 10 (January 18, 2007), published by the United States Department of Agriculture (USDA), Food Safety and Inspection Service, such as sodium lactate.

(11) Beef, veal, beef and veal, and/or beef fat.

(12) Sodium or potassium nitrite not to exceed ¼ ounce per 100 pounds of meat and meat by products (7 grams per 45000 grams =150 ppm). If nitrite is used in the product formulation, the product shall be labeled with the word “cured” in the product name, such as “Cured Mexican Style Chorizo.” The word “cured” shall be displayed on the product label in the same size and style of lettering as other words in the product name.

(13) If sodium or potassium nitrite is used, curing accelerators listed in 9 CFR section 424.21 (2006), and Directive 7120.1, Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products, Amendment 10 (January 18, 2007), published by the United States Department of Agriculture (USDA), Food Safety and Inspection Service, such as sodium erythorbate or sodium ascorbate.

(1) A water activity of 0.95 or less and a pH level of 5.0 or less.

(2) A moisture to protein ratio of 3.1 to 1 or below with a pH level of 5.0 or less.

(3) A pH level of 4.5 or less.

(1) The pork shall be treated for the destruction of trichinae in accordance with section 910.7 of this subchapter;

(2) If displayed in a self-service counter, the product shall be clearly labeled “Raw Product -- Cook Thoroughly Before Serving;” or

(3) If not labeled and handed to the customer by an establishment employee, the product shall be accompanied by a handout instructing the customer to thoroughly cook it before serving.