Cured, unsmoked, “Boneless Pork Shoulder”, “Boneless Pork Shoulder Butts”, or pieces of pork loin in casings or similar containers of consumer size, shall not contain more than 10 percent added substances as a result of the curing process.

The weight of any smoked products such as “Ham”, “Pork Shoulder”, “Pork Shoulder Picnic”, “Pork Shoulder Butt”, or similar products, except such products prepared for canning, shall not exceed the weight of the fresh uncured article.

The preparation of any cooked, cured products, such as “Ham”, “Pork Shoulder”, Pork Shoulder Picnic”, Pork Shoulder Butt”, and “Pork Loin”, or similar products, either by moist or dry heat, (except such products prepared for canning), shall not result in the finished cooked product weighing more than the fresh uncured article.

Products resembling standardized ham and other pork products of the kinds provided for in subdivision (b) or (c) of this section which do not conform to such provisions because they contain added water not in excess of 10 percent of the weight of the fresh, uncured products, shall bear on their labels the term “Water Added”, as a part of the product name, in prominent lettering not less than three-eighths inch in height, and if not placed in a consumersize package labeled in accordance with this Part and Part 317 of this Article, shall be marked with the term “Water Added” the full length of the product. However, the commissioner may approve smaller lettering for labels of small packages, such as four-ounce packages, when he finds that the size and style of the lettering in connection with the product name are such as to insure the prominence of the required terms. The qualifying phrase “Up to 10 percent” or equivalent phrase may be used in labeling such products in connection with the term “Water Added” at the option of the operator of the establishment, provided the qualifying phrase does not detract from the prominence of the term “Water Added”.

The preparation of any canned products such as “Ham”, “Pork Shoulder Picnic”, or similar products, shall not result in an increase in weight of more than eight percent over the weight of the fresh uncured article.

“Pressed Ham”, “Pressed Ham with Natural Juices”, “Spiced Ham”, and similar products may contain finely chopped ham shank meat to the extent of 25 percent over that normally present in the boneless ham. The weight of the cured chopped ham prior to processing shall not exceed the weight of the fresh uncured ham, exclusive of the bone and fat removed in the boning operation, plus the weight of the curing ingredients and three percent moisture.