_    __  __    _     ________ _   _  ____   _____ _______  _______
   / \  |  \/  |  / \   |__  /_ _| \ | |/ ___| |_   _| ____\ \/ /_   _|
  / _ \ | |\/| | / _ \    / / | ||  \| | |  _    | | |  _|  \  /  | |
 / ___ \| |  | |/ ___ \  / /_ | || |\  | |_| |   | | | |___ /  \  | |
/_/   \_\_|  |_/_/   \_\/____|___|_| \_|\____|   |_| |_____/_/\_\ |_|
               Brought to you by the modern miracle of the internets.
The most popular of all categories, the skinless varieties, have been stripped of their casings after cooking. Water or ice, or both, may be used to facilitate chopping or mixing or to dissolve curing ingredients. The finished products may not contain more than 30% fat or no more than 10% water, or a combination of 40% fat and added water. Up to 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product’s label by its common name.