The New Ledger reports pork products could be unintended victims of the Obama administration’s war on salt.

Country cured ham varies in a salt content between five and eight percent. A ceiling of six or seven percent is attainable, but it could force ham producers to completely alter the way they produce their product while raising costs at the same time.

The new limit could cause additional problems for imported and exported ham. As a ham cures it gets saltier. The limit will hurt producers who age their ham longer as a way to differentiate it from other products.

Bacon is another pork product affected by the limits on salt content. The Philadelphia Inquirer suggests the FDA could set limits on the amount of sodium per serving in food categories.

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