Skip to main content

Meat Products: Origin Marking

Volume 470: debated on Friday 25 January 2008

To ask the Secretary of State for Health pursuant to the answer of 10 December 2007, Official Report, columns 710-11W, on pork, what minimum level of substantial change is required in order to permit the country in which a pork product was processed to be described as the country of origin on its labelling. (181992)

There is no definition of place of ‘last substantial transformation/change’ in European Union law. However, the Food Standards Agency suggests in its “Guidance on Country of Origin Labelling” that, for example, the transformation of pork into bacon, ham or pies should be regarded as a treatment or process resulting in a substantial change, while simply slicing, cutting and/or packing meat does not amount to such a change.