From Ralph Hancock
The answer to the percentage problem is given on the admirably clear label of a Hungarian salami made by Pick, of Szeged in Hungary: “Ingedients: Pork (min. 161 per cent), Fat, Salt, Spices, Preservative E260. Made with 161 grams of raw pork meat per 100 grams of salami. Moisture is lost during curing and maturation.”
London, UK
