# C_2013081EN.01001401.xml

| 20.3.2013 | EN | Official Journal of the European Union | C 81/14 |
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20.3.2013

EN

Official Journal of the European Union

C 81/14

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Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

2013/C 81/07

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

1

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2

‘LONZO DE CORSE’/‘LONZO DE CORSE — LONZU’

‘LONZO DE CORSE’/‘LONZO DE CORSE — LONZU’

EC No: FR-PDO-0005-0994-26.04.2012

EC No: FR-PDO-0005-0994-26.04.2012

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name:

Name:

‘Lonzo de Corse’/‘Lonzo de Corse — Lonzu’

2.   Member State or Third Country:

Member State or Third Country:

France

3.   Description of the agricultural product or foodstuff:

Description of the agricultural product or foodstuff:

3.1.   Type of product:

Type of product:

| Class 1.2. | Meat products (cooked, salted, smoked, etc.) |
| --- | --- |

Class 1.2.

Meat products (cooked, salted, smoked, etc.)

3.2.   Description of product to which the name in point 1 applies:

Description of product to which the name in point 1 applies:

The designation of origin ‘Lonzo de Corse’/‘Lonzo de Corse — Lonzu’ refers to a Corsican meat product made from a loin of pork of the local Nustrale breed, which is salted, dry-cured and matured.

The salting, dry-curing and maturing lasts for at least three months, with a minimum maturing time of one month (this final phase of the production process takes place in a natural environment only, and is essential for the product to acquire its texture and develop its aromas).

The product has the following characteristics: it is long in shape, with round to oval slices, and is formed from a fillet of pork cut with a layer of cover fat remaining. Its length varies between 15 cm and 30 cm and its dry weight is between 0,5 kg and 1,1 kg.

It is presented in a pork casing or lined with pork kidney fat and tied with a string or a net.

Slices, which may have an oily appearance, can be seen to come from a slightly marbled to marbled single joint of meat that is homogenously pinkish red to red in colour with white to pinkish white back-fat.

The proportion of fat to lean meat in the dry product varies between 25 % and 35 %.

The fat has a fairly tender texture. The lean meat is dense and may be supple.

It is characterised by various aromas (of dried ham, hazelnuts, mushrooms or woodlands), has a typical salty flavour and a hint of pepper.

It may have a slightly smoky aroma and flavour.

The physico-chemical and biochemical characteristics are as follows (% of dry product):

| — | the total lipid content of the fat is ≥ 89 %, |
| --- | --- |

—

the total lipid content of the fat is ≥ 89 %,

| — | the salt content is between 6,5 % and 10 %, |
| --- | --- |

—

the salt content is between 6,5 % and 10 %,

| — | intramuscular lipids represent ≥ 5 %, |
| --- | --- |

—

intramuscular lipids represent ≥ 5 %,

| — | traces of nitrite/nitrate, |
| --- | --- |

—

traces of nitrite/nitrate,

| — | the lean meat has a 35 % to 50 % humidity rate, |
| --- | --- |

—

the lean meat has a 35 % to 50 % humidity rate,

| — | oleic acid is ≥ 45 %. |
| --- | --- |

—

oleic acid is ≥ 45 %.

The product can be sold in one piece, in vacuum-packed slices or portions, with a minimum weight of 200 g.

3.3.   Raw materials (for processed products only):

Raw materials (for processed products only):

Carcass characteristics

Carcass characteristics

The pork carcasses used in the production process weigh between 85 kg and 140 kg and are from pigs of the Nustrale breed between 12 and 36 months old at slaughter. The back-fat is between 2,5 cm and 6 cm thick.

The Nustrale breed, the high age at slaughter, the rearing on rangelands and the finishing on mainly chestnuts and/or acorns lend particular characteristics to the raw material: red to deep red colour of the meat, high lipid content and a specific quality of the fat.

Characteristics of the fresh pieces of meat

Characteristics of the fresh pieces of meat

| — | only the fillet and the rack, |
| --- | --- |

—

only the fillet and the rack,

| — | four pieces per pig, |
| --- | --- |

—

four pieces per pig,

| — | trimming to a conical shape, |
| --- | --- |

—

trimming to a conical shape,

| — | possible partial removal of the back-fat, |
| --- | --- |

—

possible partial removal of the back-fat,

| — | fresh weight between 0,7 kg and 1,5 kg, |
| --- | --- |

—

fresh weight between 0,7 kg and 1,5 kg,

| — | any procedures involving negative temperatures (freezing, quick-freezing, etc.) are forbidden. |
| --- | --- |

—

any procedures involving negative temperatures (freezing, quick-freezing, etc.) are forbidden.

3.4.   Feed (for products of animal origin only):

Feed (for products of animal origin only):

After the weaning, the animals are reared on rangelands. These rangelands are areas in forests and pastures where the herds are moved according to parameters such as the seasonal availability of forage resources.

The animals partly feed themselves on these rangelands (grasses, roots, tubers, etc.). The farmers feed the herds a maximum of 2 kg of supplementary rations per day and per pig in the rearing areas. This supplementary feed contains at least 90 % cereals, oilseeds, pulses and derived products in weight of the feed formula and as a weighted average, and at least 60 % cereals and derived products (wheat, barley, maize). It may contain maize up to 45 days before the finishing phase.

The finishing lasts for at least 45 days between October and March. For at least the first 30 days of this time, the animals feed on nothing but acorns and chestnuts, which they forage in the finishing areas (oak and chestnut groves). Thereafter, supplementary barley feed may be given for a maximum of 4 kg per day per pig. The total amount of the daily barley rations given by the farmer may not exceed 30 % of the chestnut and/or acorn feed during the finishing phase.

3.5.   Specific steps in production that must take place in the defined geographical area:

Specific steps in production that must take place in the defined geographical area:

All stages in the production process (the farrowing, rearing, finishing, slaughtering of the pigs, the processing and maturing of the meats) must take place in the geographical area.

3.6.   Specific rules on slicing, grating, packaging, etc.:

Specific rules on slicing, grating, packaging, etc.:

The cutting, slicing and packaging must take place in the geographical area for the following reasons:

| — | to avoid losing control of the organoleptic qualities when the products are stored and handled, |
| --- | --- |

—

to avoid losing control of the organoleptic qualities when the products are stored and handled,

| — | to avoid losing control of the monitoring, traceability and relabelling of the products. |
| --- | --- |

—

to avoid losing control of the monitoring, traceability and relabelling of the products.

The product is sliced by hand, using knives only, in order to prevent heating of the meat, which could cause the product's specific organoleptic qualities to deteriorate. Authorised utensils are slicing knives and stands.

The casing (natural gut or layer of kidney fat) is removed before slicing.

After the products have been portioned and sliced, they are immediately vacuum-packed.

The lean meat is red to deep red in colour. Due to the absence of preservatives (that limit oxidation and thus stabilise the product's colour) other than salt, it is essential for the meat to be vacuum-packed as quickly as possible in order to prevent darkening.

The fat, which has a typical flavour, aroma, colour and sheen, turns rancid easily when exposed to the open air, which confirms the need for the product to be vacuum-packed as quickly as possible.

Once the portioning of a ham has started, the meat must be completely packaged within 12 hours.

These measures aim to prevent any loss of the product’s original quality, in particular with regard to its organoleptic characteristics.

3.7.   Specific rules concerning labelling:

Specific rules concerning labelling:

In addition to the information that processed meat products are required to carry by law, labels of products with the ‘Lonzo de Corse’/‘Lonzo de Corse — Lonzu’ denomination of origin must include the following references:

| — | the denomination of origin ‘Lonzo de Corse’/‘Lonzo de Corse — Lonzu’; |
| --- | --- |

—

the denomination of origin ‘Lonzo de Corse’/‘Lonzo de Corse — Lonzu’;

| — | the PDO symbol of the European Union, as from the time of registration with the European Union. |
| --- | --- |

—

the PDO symbol of the European Union, as from the time of registration with the European Union.

No products except those made from animals that are finished on chestnuts and/or acorns may carry the reference ‘finition châtaigne et/ou gland’ (‘finished on chestnuts and/or acorns’) or ‘porcs finis à la châtaigne et/ou au gland’ (‘pigs finished on chestnuts and/or acorns’) or ‘100 % châtaignes/glands’ (‘100 % chestnuts/acorns’).

4.   Concise definition of the geographical area:

Concise definition of the geographical area:

The definition of the geographical area of the denomination of origin ‘Lonzo de Corse’/‘Lonzo de Corse — Lonzu’ is based on the municipalities whose natural environment meets the traditional rearing and processing requirements of ‘Lonzo de Corse’/‘Lonzo de Corse — Lonzu’, which is all of the Corsican territory except for the coast, as it does not satisfy the production requirements of the product.

The geographical area thus comprises the departments of Corse-du-Sud and Haute-Corse, of which the following municipalities are partly covered:

| | department of Corse-du-Sud: Afa, Ajaccio, Alata, Albitreccia, Ambiegna, Appietto, Arbellara, Arbori, Arro, Bastelicaccia, Belvédère-Campomoro, Bonifacio, Calcatoggio, Cannelle, Cargèse, Casaglione, Casalabriva, Cauro, Coggia, Cognocoli-Monticchi, Conca, Coti-Chiavari, Cuttoli-Corticchiato, Eccica-Suarella, Figari, Fozzano, Grosseto-Prugna, Lecci, Lopigna, Loreto-di-Tallano, Marignana, Monacia-d'Aullène, Olmeto, Olmiccia, Osani, Ota, Partinello, Piana, Pianottoli-Caldarello, Pietrosella, Pila-Canale, Porto-Vecchio, Propriano, Sainte-Lucie-de-Tallano, San-Gavino-di-Carbini, Sant'Andréa-d'Orcino, Sari-Solenzara, Sarrola-Carcopino, Sartène, Serra-di-Ferro, Serriera, Sollacaro, Sotta, Vico, Viggianello, Villanova, Zonza; |
| --- | --- |

department of Corse-du-Sud: Afa, Ajaccio, Alata, Albitreccia, Ambiegna, Appietto, Arbellara, Arbori, Arro, Bastelicaccia, Belvédère-Campomoro, Bonifacio, Calcatoggio, Cannelle, Cargèse, Casaglione, Casalabriva, Cauro, Coggia, Cognocoli-Monticchi, Conca, Coti-Chiavari, Cuttoli-Corticchiato, Eccica-Suarella, Figari, Fozzano, Grosseto-Prugna, Lecci, Lopigna, Loreto-di-Tallano, Marignana, Monacia-d'Aullène, Olmeto, Olmiccia, Osani, Ota, Partinello, Piana, Pianottoli-Caldarello, Pietrosella, Pila-Canale, Porto-Vecchio, Propriano, Sainte-Lucie-de-Tallano, San-Gavino-di-Carbini, Sant'Andréa-d'Orcino, Sari-Solenzara, Sarrola-Carcopino, Sartène, Serra-di-Ferro, Serriera, Sollacaro, Sotta, Vico, Viggianello, Villanova, Zonza;

| | department of Haute-Corse: Aghione, Aléria, Algajola, Antisanti, Aregno, Barbaggio, Barrettali, Bastia, Belgodère, Biguglia, Borgo, Brando, Cagnano, Calenzana, Calvi, Canale-di-Verde, Canari, Castellare-di-Casinca, Centuri, Cervione, Chiatra, Corbara, Ersa, Farinole, Furiani, Galéria, Ghisonaccia, Giuncaggio, L'Ile-Rousse, Linguizzetta, Lucciana, Lugo-di-Nazza, Lumio, Luri, Meria, Monte, Montegrosso, Monticello, Morsiglia, Nonza, Novella, Occhiatana, Ogliastro, Oletta, Olmeta-di-Capocorso, Olmeta-di-Tuda, Olmo, Palasca, Pancheraccia, Patrimonio, Penta-di-Casinca, Pietracorbara, Pietroso, Piève, Pigna, Pino, Poggio-di-Nazza, Poggio-d'Oletta, Poggio-Mezzana, Prunelli-di-Casacconi, Prunelli-di-Fiumorbo, Pruno, Rapale, Rogliano, Rutali, Saint-Florent, San-Gavino-di-Tenda, San-Giuliano, San-Martino-di-Lota, San-Nicolao, Santa-Lucia-di-Moriani, Santa-Maria-di-Lota, Santa-Maria-Poggio, Santa-Reparata-di-Balagna, Santo-Pietro-di-Tenda, Serra-di-Fiumorbo, Sisco, Solaro, Sorbo-Ocagnano, Speloncato, Taglio-Isolaccio, Talasani, Tallone, Tomino, Tox, Urtaca, Vallecalle, Valle-di-Campoloro, Ventiseri, Venzolasca, Vescovato, Vignale, Ville-di-Paraso, Ville-di-Pietrabugno, Volpajola. |
| --- | --- |

department of Haute-Corse: Aghione, Aléria, Algajola, Antisanti, Aregno, Barbaggio, Barrettali, Bastia, Belgodère, Biguglia, Borgo, Brando, Cagnano, Calenzana, Calvi, Canale-di-Verde, Canari, Castellare-di-Casinca, Centuri, Cervione, Chiatra, Corbara, Ersa, Farinole, Furiani, Galéria, Ghisonaccia, Giuncaggio, L'Ile-Rousse, Linguizzetta, Lucciana, Lugo-di-Nazza, Lumio, Luri, Meria, Monte, Montegrosso, Monticello, Morsiglia, Nonza, Novella, Occhiatana, Ogliastro, Oletta, Olmeta-di-Capocorso, Olmeta-di-Tuda, Olmo, Palasca, Pancheraccia, Patrimonio, Penta-di-Casinca, Pietracorbara, Pietroso, Piève, Pigna, Pino, Poggio-di-Nazza, Poggio-d'Oletta, Poggio-Mezzana, Prunelli-di-Casacconi, Prunelli-di-Fiumorbo, Pruno, Rapale, Rogliano, Rutali, Saint-Florent, San-Gavino-di-Tenda, San-Giuliano, San-Martino-di-Lota, San-Nicolao, Santa-Lucia-di-Moriani, Santa-Maria-di-Lota, Santa-Maria-Poggio, Santa-Reparata-di-Balagna, Santo-Pietro-di-Tenda, Serra-di-Fiumorbo, Sisco, Solaro, Sorbo-Ocagnano, Speloncato, Taglio-Isolaccio, Talasani, Tallone, Tomino, Tox, Urtaca, Vallecalle, Valle-di-Campoloro, Ventiseri, Venzolasca, Vescovato, Vignale, Ville-di-Paraso, Ville-di-Pietrabugno, Volpajola.

A map delineating the boundaries of the geographical area has been lodged with the municipal authorities of the partly covered municipalities. A map of these municipalities is available on the website of the competent national authority in line with the requirements of the INSPIRE Directive.

5.   Link with the geographical area:

Link with the geographical area:

5.1.   Specificity of the geographical area:

Specificity of the geographical area:

Corsica has a particularly distinctive natural environment in terms of its climate, topography and soil as well as the functioning of its ecosystems.

Geologically, the west of Corsica is Hercynian, dominated by granites, granulites and porphyries, which produce a landscape of high rocky peaks, and the north-east is Alpine, with lustrous schists and various sedimentary terrains, lower altitudes and less towering reliefs. The combination of soil and various climatic altitude bands allows for a significant plant cover and enables the growth of vegetation suited to the rearing of this specific pig herd.

Corsica has a Mediterranean climate but, due to its insularity as well as the diversity of altitudes and exposures as a result of its complex topography, the climate is extremely varied, which sometimes makes for striking contrasts between valleys or even nearby mountain faces.

At present, Corsica has a mostly Paleo-Mediterranean flora. The island’s isolation has benefited the development of species, which explains why Corsica counts a high proportion of endemic plants.

Among the various altitude bands of vegetation is the subhumid Mediterranean band, which is characterised by the presence of cork oak and holm oak. The most widespread type of vegetation in this band is the maquis (shrubby scrubland).

A typical tree of the humid Mediterranean band is the chestnut. This is the level at which the olive tree is no longer found, as its upper limit coincides with the chestnut’s lower limit.

Thus, Corsica is ideally suited to forests as its soil and climate conditions are, by and large, very favourable to woodland vegetation. Oak and chestnut are particularly abundant throughout the island.

The processed meat products have a long history and, along with dairy products, were one of the staple sources of animal protein in the traditional diet of the island for a very long time.

The current rearing methods hark back to an age-old pastoral tradition which was to move herds of pigs across mountain forests or summer pastures (rangelands) according to the forage resources naturally present in the environment.

The Nustrale is a local, Iberian type of breed. It is a hardy animal that is particularly suited to this type of rearing. It makes good use of the natural resources that it finds. The sows lead the herds across the varied rangelands (wooded areas, summer pastures, etc.). These rangelands may also move with the seasons and the forage resources present in the environment.

From the time the pigs are weaned until they are fully grown, they are given, on the rangelands, the rations of feed that are essential to their development. The pigs also feed on the forage resources present on the rangelands (grasses, roots, tubers, etc.).

During the finishing phase, the animals are left to roam oak and chestnut groves at the time of fruit production. They mostly feed on chestnuts and/or acorns through autumn and winter. The only supplement authorised is barley.

This is a key stage in the process that directly affects weight gain and fat quality (high levels of monounsaturated fat and low levels of saturated fatty acid).

The climatic conditions of the rearing areas called for appropriate preservation methods. This sparked the production of dry processed meats, with curing and drying as the preservation methods of choice.

Before the arrival of refrigeration in the late 19th century, the islanders made good use of the possibilities offered by the environment. That is why slaughtered and processed meat used to be and still is highly seasoned. As a result, the consumption period of ‘Lonzo de Corse’/‘Lonzo de Corse — Lonzu’ extends from February to September. It is an early seasonal product (‘primeur’) of the group of anatomical processed meats, which is served as a starter. Consumed in this way, mostly during the spring season, it is a common and everyday consumer product.

The processing is done by natural methods. Historically, and up to the present day, the only additives used have been salt, pepper or chilli (no preservatives). The product is heat-dried using fires of local hardwoods.

The time and traditional conditions of maturing (in natural cellars and at room temperature) enable specific organoleptic qualities to develop, particularly in terms of aroma and texture.

5.2.   Specificity of the product:

Specificity of the product:

‘Lonzo de Corse’/‘Lonzo de Corse — Lonzu’ has the following specific characteristics:

| — | when sliced, the lean meat is homogenously pinkish red to red in colour according to the pigment content of the muscles, |
| --- | --- |

—

when sliced, the lean meat is homogenously pinkish red to red in colour according to the pigment content of the muscles,

| — | the lean meat is slightly marbled due to an intramuscular lipid rate of 5 % or more, |
| --- | --- |

—

the lean meat is slightly marbled due to an intramuscular lipid rate of 5 % or more,

| — | slices may have an oily appearance due to a high fatty acid content, |
| --- | --- |

—

slices may have an oily appearance due to a high fatty acid content,

| — | the fat is fairly tender in texture, which is due to high lipolysis, |
| --- | --- |

—

the fat is fairly tender in texture, which is due to high lipolysis,

| — | slices have low-intensity aromas (of dried ham, hazelnuts, mushrooms or woodlands), a characteristic salty flavour due to a salt content between 6,5 % and 10 %, and a hint of pepper. |
| --- | --- |

—

slices have low-intensity aromas (of dried ham, hazelnuts, mushrooms or woodlands), a characteristic salty flavour due to a salt content between 6,5 % and 10 %, and a hint of pepper.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

The use of Nustrale pigs is an essential feature of local production. Indeed, the hardiness of this local breed, which is able to withstand significant changes of weather and feed and to build up fat reserves quickly when food is abundant, and the way in which it is reared are authentic and particularly well adapted to the territory: mountainous area, rearing on rangelands, long production cycle (high slaughter age with a carcass weight that is always under 140 kg), feeding based on natural resources, in particular during the finishing phase.

The extensive rearing of pigs in Corsica benefits from abundant feed resources throughout virtually the whole territory: chestnut and holm oak grow both in natural forest areas highly impacted by human intervention and in areas that can be described as part farmland, part forest.

The suitability of the breed combined with the natural resources available makes for a product whose quality is evident from its pinkish red to red colour, high adiposity (proportion of fat to lean meat and intense marbling) and a dry weight of less than 1,1 kg.

Moreover, the finishing phase directly affects:

| — | the weight gained by the animal, in particular due to an increase of the subcutaneous fat layer (more than 2,5 cm), |
| --- | --- |

—

the weight gained by the animal, in particular due to an increase of the subcutaneous fat layer (more than 2,5 cm),

| — | fat quality (high levels of monounsaturated fat and low levels of saturated fatty acid). |
| --- | --- |

—

fat quality (high levels of monounsaturated fat and low levels of saturated fatty acid).

As a result, the pork meat lends itself well to curing. The salting practices, which include the use of sea salt as the sole preservative, explain the distinctly salty taste of the finished product. In addition, the product is trimmed into a specific shape (partial inclusion of the back-fat).

The pork meat is also well-suited to a long maturing time in natural environmental conditions. This translates into specific organoleptic characteristics such as a dry and sometimes supple texture and low-intensity aromas.

The relatively high levels of salt and the long production cycle (dry-curing and maturing) generate little proteolysis and high lipolysis, which confers specific organoleptic characteristics on the product, notably its fairly tender texture.

Reference to publication of the specification:

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006 (3))

3

http://agriculture.gouv.fr/IMG/pdf/CDCLonzoDeCorse_cle0e6156.pdf

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(1)  OJ L 343, 14.12.2012, p. 1.

1

(2)  OJ L 93, 31.3.2006, p. 12.

2

(3)  See footnote 2.

3

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