the argentine food code (código alimentario argentino) does not allow the use of any extrinsic protein in boneless ham, picnic pork shoulder and cured loin. it only allows the use of soy proteins (maximum 2% of soy isolates) in porcine products labelled "fiambre de cerdo cocido" . protein extraction and separation in polyacrylamide slab gel electrophoresis with laemmli system (sds-page) were used to establish the detection level of protein raw materials in mixtures with porcine meat in boneless cooked ham. model systems of boneless cooked ham with soy protein isolates, caseinate, skim powdered milk, bovine plasma, porcine plasma and whey proteins were studied. the quantification level of this method was 0.5% for soy protein isolates, caseinate and bovine plasma and 1.0% for porcine plasma, milk powder and whey proteins in boneless cooked ham. the electrophoretic method proved to be useful to identify some proteinic raw materials in porcine meat products and verify compliance with argentine legislation. it may be used as a control methodology.