FrancophonIA/DGT-Translation_Memory huggingface dataset:
English: Although not part of the labelling, the first identifying feature of ‘Prosciutto di Parma’ that distinguishes it from other products on the market is the ‘duke’s crown’ (heat-affixed mark reproducing the image of a five-point crown accompanied by the wording ‘Parma’). This mark fulfils a double function: firstly, it distinguishes the product from other raw hams and guarantees its authenticity (identifying mark) and secondly, it guarantees that the product itself has undergone all the proper production steps and that it has been identified by the operators in question during each of those steps.
Italian: Il primo elemento di riconoscimento del «Prosciutto di Parma» che pur non riguardando l’etichettatura dello stesso lo contraddistingue sul mercato, è la «corona ducale» (marchio a fuoco riproducente una corona stilizzata con cinque punte accompagnata dal toponimo «Parma») che assume un valore di marchio sia di identificazione che di qualificazione del «Prosciutto di Parma», nel senso che svolge la duplice funzione di identificare il prodotto tra gli altri prosciutti crudi assicurandone l’autenticità e di garantire che il prodotto stesso ha subito tutti i passaggi produttivi previsti e che tutti i passaggi stessi sono stati identificati dai soggetti interessati.
Greek: Το πρώτο στοιχείο αναγνώρισης του «Prosciutto di Parma» το οποίο, αν και δεν αφορά την επισήμανση του προϊόντος, το διακρίνει από τα παρεμφερή προϊόντα του εμπορίου, είναι το «δουκικό στέμμα» (πυροσφραγίδα που απεικονίζει ένα σχηματοποιημένο στέμμα με πέντε αιχμές, συνοδευόμενο από το τοπωνύμιο «Parma»), που επιτελεί διπλό ρόλο: αφενός, διακρίνει το προϊόν από τα άλλα ωμά ζαμπόν, διασφαλίζοντας ταυτόχρονα τη γνησιότητά του (σήμα ταυτοποίησης) και, αφετέρου, εγγυάται ότι το συγκεκριμένο προϊόν έχει υποβληθεί σε όλες τις προβλεπόμενες παραγωγικές κατεργασίες και ότι κατά καθεμία από τις κατεργασίες αυτές ταυτοποιήθηκε από τις σχετικές επιχειρήσεις.
Lithuanian: Pirmasis, nors ir nesusijęs su etikete, atpažįstamasis „Prosciutto di Parma“ ženklas yra „kunigaikščio karūna“ (įdagas: stilizuota karūna su penkiomis viršūnėmis ir „Parma“ pavadinimu), Jo vaidmuo dvejopas: išskirti produktą iš kitų džiovintų – brandintų kumpių, užtikrinant jo autentiškumą (identifikavimo ženklas) ir patvirtinti, kad produktas perėjo visus numatytus gamybos etapus ir visais etapais jis buvo patvirtintas atitinkamų ūkinės veiklos vykdytojų.
English: apart from statutory information (including the information “Garantito dal Ministero delle politiche agricole alimentari e forestali ai sensi dell’art. 10 del regolamento CE 510/06”), the technical label must contain the name/company name and/or trademark of the packaging establishment or the producer or, if necessary, the parent company.
French: l'étiquette technique doit obligatoirement contenir, outre les mentions légales [parmi lesquelles, rappelons-le, la mention “Garantito dal ministero delle Politiche agricole alimentari e forestali ai sensi dell’articolo 10 del regolamento (CE) n. 510/2006”], le nom/la raison sociale et/ou la marque commerciale de l'établissement responsable du conditionnement ou du producteur ou, le cas échéant, de la société mère.
Spanish: la etiqueta técnica debe contener obligatoriamente, además de las menciones legales [entre las cuales, recordémoslo, la mención “Garantito dal Ministero delle politiche agricole alimentari e forestali ai sensi dell’articolo 10 del regolamento (CE) n. 510/06”], el nombre/la razón social o la marca comercial del establecimiento responsable del envasado o del productor o, en su caso, de la sociedad matriz.
Italian: l’etichetta tecnica deve obbligatoriamente contenere, oltre alle diciture di legge [ricordiamo, tra le altre, la dicitura “Garantito dal ministero delle Politiche agricole alimentari e forestali ai sensi dell’articolo 10 del regolamento (CE) 510/2006”], la denominazione-ragione sociale e/o il marchio commerciale del confezionatore o del produttore o dell’eventuale società capogruppo degli stessi.
Swedish: På den tekniska etiketten ska vid sidan av de uppgifter som krävs enligt lagstiftningen (däribland uppgiften ’Garantito dal Ministero delle politiche agricole alimentari e forestali ai sensi dell’articolo 10 del regolamento (CE) n. 510/2006’) också anges förpackningsföretagets eller producentens, eller i förekommande fall, moderbolagets namn/firmanamn och/eller varumärke.
Romanian: eticheta tehnică trebuie să conțină, în mod obligatoriu, în afara mențiunilor legale (dintre care, reamintim, indicația «Garantito dal Ministero delle politiche agricole alimentari e forestali ai sensi dell’articolo 10 del regolamento (CE) n. 510/2006»), numele/numele comercial și/sau marca comercială ale întreprinderii responsabile cu ambalarea sau ale producătorului, sau, atunci când este cazul, ale întreprinderii mamă;
Latvian: tehniskajā etiķetē līdz ar tiesību aktos prasītajām norādēm (kā norāde “Garantito dal ministero delle Politiche agricole alimentari e forestali ai sensi dell’articolo 10 del regolamento (CE) 510/06”) obligāti iekļauj iepakošanas vai ražošanas uzņēmuma, vai – vajadzības gadījumā – mātesuzņēmuma nosaukumu/juridisko adresi un/vai prečzīmi;
English: the production site. For packaged, whole, boned or cut ‘Prosciutto di Parma’
Spanish: Tratándose de jamón de Parma envasado, entero, deshuesado o presentado en trozos:
Italian: per il «Prosciutto di Parma» confezionato, intero, disossato o presentato in tranci
English: the packaging site, the production date (if the seal is not longer visible).
Spanish: la fecha de producción, para el caso de que el marchamo ya no resulte visible.
Italian: la data di produzione, qualora il sigillo non risulti più visibile;
English: Class 1.2.
Polish: Klasa 1.2.
Estonian: Klass 1.2.
Latvian: grupa.
Lithuanian: klasė.
English: Meat-based products
Polish: Produkty wytworzone na bazie mięsa
Estonian: Lihatooted
Latvian: Gaļas produkti
Lithuanian: Mėsos produktai (virti, sūdyti, rūkyti ir kt.)
English: > 10 kg
Finnish: > 10 kg
Romanian: > 10 kg
Maltese: > 10 kg
English: the production date (date indicating start of ageing as shown on the seal). The use of adjectives such as ‘classic’, ‘authentic’, ‘extra’, ‘super’ or any other qualifying term or attribute added to the marketed product and other words not specifically provided for in the product specification is prohibited, except for the terms ‘disossato’ (boned) and ‘affettato’ (sliced).
Italian: È vietata l’utilizzazione di qualificativi quali «classico», «autentico», «extra», «super» e di altre qualificazioni, menzioni ed attribuzioni abbinate alla denominazione di vendita, ad esclusione di «disossato» ed «affettato» nonché di altre indicazioni non specificamente previste dal disciplinare di produzione.
English: Authorised feed, quantities and instructions for use are listed in two tables — the first contains authorised feed for animals with a live weight of up to 80 kg, the second with feed authorised during the fattening phase. Feed is to be administered preferably in liquid form (gruel or wet mash), traditionally with added whey.
Maltese: L-għalf awtorizzat, il-kwantitajiet u l-mod ta' kif jintuża huma inklużi fiż-żewġ tabelli, l-ewwel waħda dwar l-għalf awtorizzat sa 80 kg tal-piż ħaj u t-tieni waħda dwar l-għalf awtorizzat waqt il-fażi tat-tismin. l-għalf għandu jkun mogħti, preferibbilment, f'forma likwida (togħlija jew tgħasida), biż-żieda ta' xorrox kif trid it-tradizzjoni.
English: This mark fulfils a double function: firstly, it distinguishes the product from other raw hams and guarantees its authenticity (identifying mark) and secondly, it guarantees that the product itself has undergone all the proper production steps and that it has been identified by the operators in question during each of those steps. The lawful use of the PDO is subject to the presence of the logo: without the ‘duke’s crown’ the name in question may not be used to designate the product on labels, packaging or in sales documents, nor may it be used during commercial transactions (whole, sliced and prepackaged, or for retail sale in portions).
Maltese: Din għandha funzjoni doppja: Dik li tiddistingwi l-prodott minn perżut nej ieħor filwaqt li tiggarantixxi l-awtentiċità (marka ta' identifikazzjoni) u dik li tiggarantixxi li l-prodott stess għadda mil-fażijiet kollha tal-produzzjoni previsti u li kull waħda minn dawn il-fażijiet ġiet identifikata mill-operaturi kkonċernati. l-użu leġittimu u legali tad-denominazzjoni tal-oriġini huwa soġġett għall-preżenza tal-marka: Mingħajr il-“kuruna dukali”, id-denominazzjoni kkonċernata ma tistax tiġi użata biex tiddeskrivi prodott la fuq it-tikketta jew fuq il-pakkett, u lanqas fuq id-dokumenti tal-bejgħ jew fil-ħin tat-tranżazzjoni kummerċjali (sħiħa, f'biċċiet u ppakkjat jew bejgħ bl-imnut f'porzjonijiet).
English: The finished product has a rounded external shape and the distal part (the foot) has been removed, with a maximum of 6 cm of meat standing proud of the head of the femur. The aged product normally weighs 8-10 kg, but never less than 7 kg; the colour when cut is uniform pink to red, interspersed with pure white where fat is present; the meat has a delicate, sweet flavour, is not very salty and has a fragrant and characteristic aroma.
Portuguese: O produto acabado tem uma forma exterior abaulada, sem parte distal (pé), devendo a zona muscular a descoberto desde a cabeça do fémur (massa) ser limitada a 6 cm no máximo (aparagem curta) O produto curado tem um peso mínimo de 7 kg, compreendido habitualmente entre 8 e 10 kg; a cor ao corte é uniforme, oscilando entre o rosa e o vermelho, entremeada de branco das partes gordas; a carne possui um sabor delicado e suave, pouco salgado, e um aroma perfumado e típico.
Romanian: Produsul finit prezintă o formă exterioară rotunjită, fără parte distală („piedino”), fără imperfecțiuni externe, iar partea musculară este vizibilă de la capul femurului („noce”) pe o suprafață de maximum 6 centimetri (fasonare scurtă); produsul maturat are o greutate cuprinsă, de regulă, între opt și zece kilograme, dar niciodată sub șapte kilograme; culoarea la tranșare este uniformă, pe o paletă care merge de la roz la roșu, prezentând pe alocuri fâșii de alb pur în părțile grase; carnea are gust fin și dulce, este puțin sărată și cu o plăcută aromă specifică.
Maltese: Il-prodott finali huwa bil-forma ta' barra konvessa, mingħajr il-parti tat-tarf (is-sieq), b'limitazzjoni tal-parti muskolari li tinsab lilhinn mir-ras tal-wirk (il-ġewża), xi massimu ta' 6 ċm (qatgħaat qosra).
English: REFERENCE TO PUBLICATION OF THE SPECIFICATION The Government has launched the national objection procedure for the proposal to amend the ‘Prosciutto di Parma’ protected designation of origin.
Maltese: Din l-amministrazzjoni attivat il-proċedura nazzjonali ta' oġġezzjoni għall-proposta ta' emenda tad-denominazzjoni ta' oriġini protetta “Prosciutto di Parma”.