Kjötbókin

A much higher proportion of pork meat goes into production of processed meat than from other types of meat. It is used for the production of ham, sausages, raw sausages, spam and pate. It can be said that the traditional meat processing is based on the utilization of pork. With deboning it is classified into more detailed processing categories than other meat and has an example Germany have over twenty categories. Icelandic classification is built on that classification but is much simpler. The same numbers are used in Germany and Denmark, but because of simplification the Icelandic categories are missing S IV and S VI. The meat is categorized by the amount of muscle, fat and connective tissue and location of fat in the carcass. S I and S II are most commonly used in all kinds of ham, S III is sausages and S V, S VII and S VIII are different categories of fat. S V is used on topping sausages, S VII is used in all kinds of forcemeat products, and pate, but S VIII which is the most solid fat is used for raw sausages. The table below shows the typical composition of processing categories.

Processing categories    S I    S II    S III    S V    S VII    S VIII
% water    73,9    70,9    70,3    39,5    6,9    8,3
% protein    20,7    19,2    19,2    10,1    2,1    4,2
% collagen    0,7    1,3    1,8    0,9    1,1    2,3
% fat    4,0    9,2    9,9    50,0    89,9    86,4
% lean meat    100,0    96,5    96,5    50,7    0,0    4,6