Mixed up Bacon during curing

Hoping somebody may have some answers to this situation.

We injected some pork bellies.  Some of them were cured with pink cure and some were uncured with celery/cherry powder.  When they were put on racks, they got mixed up.  Can you label them all cured and move forward?  Or, would you have to list both recipes on label?  

Ingredients lists must be accurate. 

Since there is no way to guarantee this, you will have to dispose of the product.

You cannot just list both possible ingredients lists. 

Imagine if you went to a store and they said "This could be chicken soup or it could be beef soup"

That would be unacceptable. This is a bit of an exaggeration, but the concept is the same.

Chalk it up to a learning experience. Now would be a great time to update your SOPs to ensure this doesn't happen again.

Misbranded products are a top source of recalls. Count yourself lucky you asked here instead of releasing and being required to recall everything.

If they're blended together there are some options, but you'll need to get approval from your inspector, and you might need a new label too.  

If its a small enough quantity, the trouble might not be worth jumping through the extra hoops.

Time for a company bbq, otherwise it's a dumpster event.

:oops2:

Sounds like an opportunity for a new product line: pork sausages  :whistle:

You cannot mix and label

what you can do (and should do) is re-evaluate your process to determine how this happened and prevent it from happening again