(a) As used in this chapter, “pork sausage” means comminuted fresh or smoked pork with fat content not more than fifty percent (50%) either in casing or bulk, with or without the addition of seasoning. “Breakfast sausage” shall be composed of fresh or cured meat and fresh fat, with a fat content not more than fifty percent (50%). It may be derived from trimmings of beef, pork, veal, lamb or mutton. It may be seasoned and smoked.
(b) No person, firm, partnership, corporation or association shall display, sell or offer for sale any pork sausage or breakfast sausage which contains excessive fat or which contains preservative.
(c) When comminuted meat contains any pork, it shall be labeled as containing pork.
(Ord. No. 2163-01. Passed 5-20-02, eff. 5-23-02)