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Pork Leg
Pork Leg
Low concern
Fresh pork leg is regulated as fresh meat under USDA FSIS. When processed/cured (e.g., into ham), it falls into the IARC Group 1 'processed meat' classification.
Found in
29 products
What it is
Pork leg is the rear leg cut of pig, used fresh as ham roasts or further processed into cured/dry-cured hams.
Whole-muscle fresh or cured meat.
Why it's flagged
- Processed meat (IARC Group 1) when cured/preserved
- Red meat IARC 2A
What regulators actually say
"Red meat was classified as probably carcinogenic to humans (Group 2A); processed meat was classified as carcinogenic to humans (Group 1)."
"Pork is the meat from hogs."
Regulatory status
United States — FDA
Fresh meat regulated by USDA FSIS
European Union — EFSA
Permitted traditional meat
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