"Jason B." > wrote in message
...
> On Mon, 27 Aug 2007 02:30:40 GMT, "Paul M. Cook"
> > wrote:
>
> >
> >"Jason B." > wrote in message
> .. .
> >> On Sun, 26 Aug 2007 21:25:27 -0400, Ward Abbott >
> >> wrote:
> >>
> >> >On Sun, 26 Aug 2007 22:52:42 GMT, "Paul M. Cook"
> >> > wrote:
> >> >
> >> >>Chorizo is made mostly of
> >> >
> >> >...and I heard it was mostly eye, ear, nose and throat.....<vbg>
> >>
> >> So, do you look like Brian Cox (if so, my condolences) or just
> >> identify with the character he played?
> >>
> >> Chorizo for sale in the US falls under the same regulations as all
> >> other meats. You can rest assured you are not eating pork anus.
> >>
> >
> >There's no law that says you can't sell pork anus or any other part of an
> >animal. What do you think chitlins are made of? As long as it's
labeled,
> >it's OK. And the chorizo I buy in the store clearly has lymph and
salivary
> >glands in the ingredients list.
>
> I have no problem with salivary glands and whatnot, having eaten
> tamales sold from zinc pails in Central American villages and octopus
> eyballs from Singaporean street stands. There are, however, controls
> in the US as to what can and cannot be sold for human consumption.

By law they have to define what they mean by "meat by products." That's it.
I am aware of no banned parts of an animal.

> What's in your bologna?

I buy Hebrew National because I like the way it tastes. But even if I knew
it was not kosher, it would not bother me.

What bothers me are nitrites, dyes, preservatives and other non-organic
ingredients.

Paul