Difference between revisions of "Honey-Cured"
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| − | [[ | + | '''Honey-cured''' may be shown on the labeling of a [[cured]] [[product]] if [[honey]] is the only sweetening ingredient or is at least half the sweetening ingredients used, and if the honey is used in an amount sufficient to [[flavor]] and/or affect the appearance of the finished [[product]]. |
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| + | Common foodstuffs that are honey-cured include ham, bacon, and turkey. | ||
| + | ==References== | ||
| + | *[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | ||
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| + | [[Category:United States Government Word Definitions]] | ||
Revision as of 22:27, August 23, 2010
Honey-cured may be shown on the labeling of a cured product if honey is the only sweetening ingredient or is at least half the sweetening ingredients used, and if the honey is used in an amount sufficient to flavor and/or affect the appearance of the finished product.
Common foodstuffs that are honey-cured include ham, bacon, and turkey.
