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Refine your search within these categories:

A. Regulatory Category (group results)

B. Identifying Substance: all > Animal Used As Food Source > Meat Animal (Mammal) > Swine

C. Part of Substance (group results)

E. Physical State, Shape or Form: all > Solid > Divided Or Disintegrated

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied (group results)

J. Preservation Method (group results)

K. Packing Medium (group results)

M. Container or Wrapping (group results)

N. Contact Surface: all > Food Contact Surface Not Known

P. Consumer Group/Dietary Use/Label Claim (group results)

R. Geographic Places and Regions

S. Substances Included (group results)

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat (group results)

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B. Identifying Substance: Animal Used As Food Source > Meat Animal (Mammal) > Swine
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E. Physical State, Shape or Form: Solid > Divided Or Disintegrated
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N. Contact Surface: Food Contact Surface Not Known
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish > Cut Of Meat
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 Pork, bacon, rendered fat, cooked