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138
Form C.
OFFICIAL MEAT INSPECTION CERTIFICATE FOR PORK AND
PORK PRODUCTS.
(For shipment to the United States of articles of a kind prepared customarily to be eaten
without cooking, which contains muscle tissue of pork.)
Place Date
(City.) (Country.)
I hereby certify that the article or articles herein described are of a kind prepared
customarily to be eaten without cooking and contain muscle tissue of pork, which, when
fresh or freshly cured in salt, was subjected to a temperature not higher than 12° F. for
not less than 20 days, and that said article or articles contain no muscle tissue of pork which
has not been treated as herein specified.
Kind of product. No. of pieces or packages. Weight.
*
Identification marks on meats and packages
Consignor ___ Address
Consignee . Destination
Shipping Marks
( Signature)
(Name of official of national foreign government
authorized to issue inspection certificates for
meat and meat food products exported to the
United States.)
(Official title)
Note.—A certificate in the above form is required to acccompany each consignment of any meat
or product of a kind prepared customarily to be eaten without cooking (such as summer sausage,
"Italian" and "Westphalia" hams, and the like), which contains any muscle tissue of pork. This
certificate is to be delivered by the consignee, or his agent, to the inspector of the Department of
Agriculture at the point of inspection in the United States.