# C_2013078EN.01000901.xml

| 16.3.2013 | EN | Official Journal of the European Union | C 78/9 |
| --- | --- | --- | --- |

16.3.2013

EN

Official Journal of the European Union

C 78/9

---

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 78/05

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

‘COPPA DE CORSE’/‘COPPA DE CORSE — COPPA DI CORSICA’

‘COPPA DE CORSE’/‘COPPA DE CORSE — COPPA DI CORSICA’

EC No: FR-PDO-0005-0992-26.04.2012

EC No: FR-PDO-0005-0992-26.04.2012

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name:

Name:

‘Coppa de Corse’/‘Coppa de Corse — Coppa di Corsica’

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 ‘Coppa de Corse’/‘Coppa de Corse — Coppa di Corsica’ is prepared from the chine of pigs of the local Nustrale breed and salted, cured and matured.

The salting, curing and maturing last for at least five months, including a maturing phase of over two months (the last phase in the preparation of the product, it is carried out exclusively in natural environmental conditions and is essential for obtaining the texture of the product and developing its aromas).

The product has the following characteristics: it is between 25 cm and 35 cm long, cylindrical in shape and its dry weight varies from 0,8 kg to 2,2 kg.

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

The lean meat of the slices, which have an oily appearance, is red to deep red and marbled. The intermuscular fat is of a white to pink colour.

The fat/lean ratio is between 30 and 50 %.

‘Coppa de Corse’/‘Coppa de Corse — Coppa di Corsica’ has a firm and smooth texture.

It is very rich in aromas (fruity, with a taste of hazelnuts or mushrooms or a woody taste) and has a characteristic salty flavour, possibly with a peppery note.

There may be a slight smoky aroma or a buttery taste.

The physico-chemical and biochemical characteristics are as follows (% of the dry product/reference muscle = serratus ventralis):

serratus ventralis

| — | total lipids in the fat: ≥ 89 %, |
| --- | --- |

—

total lipids in the fat: ≥ 89 %,

| — | salt percentage: 6,5-10 %, |
| --- | --- |

—

salt percentage: 6,5-10 %,

| — | intramuscular lipid: ≥ 6 %, |
| --- | --- |

—

intramuscular lipid: ≥ 6 %,

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

—

traces of nitrite/nitrate,

| — | moisture content in the lean meat: 45-55 %, |
| --- | --- |

—

moisture content in the lean meat: 45-55 %,

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

—

oleic acid: ≥ 45 %.

The product may be marketed whole, in slices under vacuum or in portions under vacuum weighing a minimum of 200 g.

3.3.   Raw materials (for processed products only):

Raw materials (for processed products only):

Carcass characteristics

Carcass characteristics

The pig carcasses used to prepare the products come from pigs of the Nustrale breed that are slaughtered at the age of 12-36 months and whose carcass weighs from 85 kg to 140 kg. The thickness of the fat varies from 2,5 cm to 6 cm.

Factors such as the Nustrale breed, the high age of slaughter, free-range rearing and a final fattening period where the animal is fed principally chestnuts and/or acorns give the raw material a particular quality: a meat that is red to deep red, high in lipids and has fat of a specific quality.

Characteristics of the fresh piece

Characteristics of the fresh piece

| — | chine cut at the fifth rib, |
| --- | --- |

—

chine cut at the fifth rib,

| — | two pieces per pig, |
| --- | --- |

—

two pieces per pig,

| — | slightly curved cylindrical shape, |
| --- | --- |

—

slightly curved cylindrical shape,

| — | partial defatting, |
| --- | --- |

—

partial defatting,

| — | fresh weight: 1,3-3,3 kg, |
| --- | --- |

—

fresh weight: 1,3-3,3 kg,

| — | all procedures where negative temperatures are used (freezing, deep freezing, etc.) are prohibited. |
| --- | --- |

—

all procedures where negative temperatures are used (freezing, deep freezing, etc.) are prohibited.

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

Feed (for products of animal origin only):

After being weaned, the animals are reared free-range. The ranging areas correspond to the movements of the herds on the sylvo-pastoral lands, the management of which is influenced by the availability of feed crops and the seasons, among others.

Part of the feed is found by the animals themselves in the ranging areas (grasses, roots, tubers, etc.) The breeder provides the herds in the rearing territories with rations of complementary feed not exceeding 2 kg per day and per pig. At least 90 % of the complementary feed is composed of cereals, oilseeds, legumes and derived products, on the basis of the weight of the feed formula and the weighted average, with cereals and derived products (wheat, barley, maize) accounting for at least 60 %. Maize is allowed in the complementary feed until 45 days before the final fattening period.

The final fattening phase, which lasts for at least 45 days, takes place between October and March. During that period the animals feed only on acorns and chestnuts, which they find in the territories where they spend at least the first 30 days of the final fattening period (oak-hornbeam forests and chestnut groves). After that, barley may be added to the feed. The barley ration is under 4 kg/day/pig. The cumulated daily rations of barley provided by the breeder may not exceed 30 % of the chestnut- and/or acorn-based feed during the final fattening period.

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 steps in production (farrowing, rearing, final fattening, slaughtering of the pigs, processing and maturing of the charcuterie products) must be carried out in the geographical area.

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

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

Cutting, slicing and packaging must be carried out in the geographical area for the following reasons:

| — | loss of control over the organoleptic quality when products are stocked and handled, |
| --- | --- |

—

loss of control over the organoleptic quality when products are stocked and handled,

| — | loss of control over the monitoring, traceability and re-labelling of products. |
| --- | --- |

—

loss of control over the monitoring, traceability and re-labelling of products.

The slices are cut manually and only with a knife in order to prevent the meat from warming up, which might spoil the specific organoleptic qualities of the product. The following equipment is authorised: a slicing knife and a support.

The casing (natural gut or lining of pig fat) is removed prior to slicing.

After cutting the meat into portions or slicing it, the products are vacuum-packed immediately.

The lean meat has a red to deep red colour. As no preservatives are used except salt (in order to limit oxidation and therefore stabilise the colour of the product), the meat must be vacuum-packed as soon as possible to prevent blackening.

The fat, which is characterised by a unique taste, aroma, colour and brilliance, rapidly becomes rancid when in contact with the air, which makes it all the more important to vacuum-pack the meat without delay.

Likewise, all parts of a larger piece must be packaged in full within 12 hours.

The purpose of this procedure is to avoid all denaturing of the product, especially as regards its organoleptic characteristics.

3.7.   Specific rules concerning labelling:

Specific rules concerning labelling:

In addition to the regulatory information requirements applicable to charcuterie products, the label for products covered by the designation of origin ‘Coppa de Corse’/‘Coppa de Corse — Coppa di Corsica’ must include the following information:

| — | the name of the designation of origin ‘Coppa de Corse’/‘Coppa de Corse — Coppa di Corsica’, |
| --- | --- |

—

the name of the designation of origin ‘Coppa de Corse’/‘Coppa de Corse — Coppa di Corsica’,

| — | the PDO symbol of the European Union, as from the date of registration at EU level. |
| --- | --- |

—

the PDO symbol of the European Union, as from the date of registration at EU level.

The words ‘finition châtaigne et/ou gland’ or ‘porcs finis à la châtaigne et/ou au gland’ or ‘100 % chataîgnes/glands’ may appear on the label of products only if the animals were fed exclusively chestnuts and/or acorns during the final fattening period.

4.   Concise definition of the geographical area:

Concise definition of the geographical area:

The definition of the geographical area of the designation of origin ‘Coppa de Corse’/‘Coppa de Corse — Coppa di Corsica’ is based on those municipalities where the physical environment complies with the conditions for the traditional rearing and processing of ‘Coppa de Corse’/‘Coppa de Corse — Coppa di Corsica’. This corresponds to the entire territory of Corsica, except for the coastline, which is unsuitable for the production of the product.

The geographical area thus comprises the departments of Corse-du-Sud and Haute-Corse, including part of the following municipalities:

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.

A map delineating the boundaries of the geographical area has been lodged with the municipal authorities of the partially covered municipalities. A map of these municipalities is available on the website of the competent national authority in accordance 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 highly original natural environment in terms of climate, orography and pedology and also as regards the functioning of its ecosystems.

Geologically, one can distinguish to the west a hercynian Corsica dominated by granites, granulites and porphyries, which form very abrupt contours, and to the north-east, an alpine Corsica that features lustrous schists and diverse sedimentary terrains and where altitudes are lower and contours more modest. The soils in the different climate zones enable the growth of a substantial vegetation cover and the implantation of vegetation useful for the keeping of the specific pig herd.

Corsica is subject to a Mediterranean climate, but owing to its insularity and to the diversity of altitudes and exposures resulting from a complex topography, Corsica's climate is extremely nuanced. Consequently, there can be striking contrasts between valleys and even between slopes that are very close to each other.

Corsica’s present-day flora is principally Paleo-Mediterranean. The island's isolation has promoted the evolution of species, and Corsican flora is characterised by a large share of endemic species.

The vegetation belts include the sub-humid Mediterranean belt, which typically features cork oak and holly oak. The most widespread vegetation type in this belt is the maquis.

Typical to the humid Mediterranean belt is the chestnut. It is at that level that the olive tree disappears. Chestnut trees start growing right above that level.

Therefore Corsica is a land of forests, to which the soil conditions and climate are overall perfectly suited. Chestnuts and oaks are particularly well represented throughout the island.

Local charcuterie products are ancient and, together with milk products, they constituted for a very long time one of the main sources of animal proteins in the islanders’ traditional diet.

The present rearing systems date back to an ancient pastoral tradition where pig herds were moved from place to place on the sylvo-pastoral lands of mountains and summer pastures (the ranging areas) according to the feed crops available at any given time.

Pigs of the local Nustrale breed belong to the Iberic type. It is a hardy animal particularly well adapted to this type of rearing. It is rather good at using the natural resources it finds. It is the sows that lead the herds in the various ranging areas, which are somewhat diverse (wooded areas, summer mountain pastures, etc.) The ranging areas may also vary depending on the season and the feed crops available in the environment.

From weaning until the end of the growth phase, the breeder provides the ranging animals with the feed ration indispensable for their development. Pigs also take in the feed crops present in the ranging areas (grasses, roots, tubers, etc.).

During the final fattening phase, the animals roam in oak-hornbeam forests and chestnut groves during the period when the trees are producing fruit. The pigs feed mainly on chestnuts and/or acorns during the entire autumn and winter period. The only supplement authorised is barley.

This step is a key phase that affects directly weight gain and the quality of the fat (high level of mono-unsaturated fatty acids and low level of saturated fatty acids).

The climatic conditions in the rearing areas mean that it has been necessary to adapt conservation processes accordingly. Therefore dry charcuterie products became the norm, with conservation processes consisting of salting and drying.

In the absence of industrial refrigeration, which did not appear until the end of the 19th century, the islanders made the best of their environment. For this reason slaughter and processing were, and still are, clearly seasonal. Consumption of ‘Coppa de Corse’/‘Coppa de Corse — Coppa di Corsica’ starts in April and ends in November at the latest. The fact that the product is eaten mainly in the summer means that it is consumed widely and daily. It is usually eaten as a starter and can be found on most tables on the island.

The processing relies on natural processes. Historically, the only ingredients that were available were salt, pepper and sweet pepper and they are used still today in the production of the PDO (no preservatives). Curing is carried out by using heat from the burning of local hardwood.

The duration and traditional conditions of maturation (in a natural cave and at ambient temperature) make it possible to obtain specific organoleptic qualities, especially as regards the development of the aromas and texture.

5.2.   Specificity of the product:

Specificity of the product:

‘Coppa de Corse’/‘Coppa de Corse — Coppa di Corsica’ has the following specific characteristics:

| — | the lean meat of the slices has a homogenous colour ranging from red to deep red, depending on the pigment content in the muscles, |
| --- | --- |

—

the lean meat of the slices has a homogenous colour ranging from red to deep red, depending on the pigment content in the muscles,

| — | the lean meat is marbled due to an intramuscular lipid level equal to or greater than 6 %, |
| --- | --- |

—

the lean meat is marbled due to an intramuscular lipid level equal to or greater than 6 %,

| — | the slices have an oily appearance due to a high oleic acid level, |
| --- | --- |

—

the slices have an oily appearance due to a high oleic acid level,

| — | the slices have a smooth texture due to a high lipolysis rate, |
| --- | --- |

—

the slices have a smooth texture due to a high lipolysis rate,

| — | the slices are very rich in aromas (fruity, with a taste of hazelnuts or mushrooms or a woody taste) and have a characteristic salty flavour due to a salt content of 6,5 % to 10 %, possibly with a peppery note. |
| --- | --- |

—

the slices are very rich in aromas (fruity, with a taste of hazelnuts or mushrooms or a woody taste) and have a characteristic salty flavour due to a salt content of 6,5 % to 10 %, possibly with a peppery note.

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 pigs of the Nustrale breed is an essential feature of the area. The hardiness of this local breed and its ability to tolerate major changes in climate and feed and to rapidly accumulate fat reserves when feed is plentiful as well as its rearing conditions are original and particularly well suited to the territory: mountain areas, free-range keeping, long production cycle (high slaughter age with a carcass weight always under 140 kg), feed based on natural resources, especially during the final fattening period.

Thus, extensive pig holdings have abundant feed resources over nearly all of Corsican territory, as chestnuts and holly oaks grow both within strongly anthropised natural forest areas and in areas that combine agriculture and forestry.

The well-adapted breed and the natural resources available make it possible to obtain a product whose quality is evident in the red to deep red colour, extensive fatty tissue (high fat/lean and marbled ratio) and a dry weight under 2,2 kg.

In addition, the final fattening period has a direct effect on:

| — | the weight gain of the animal, in particular the increase in subcutaneous lipids (above 2,5 cm), |
| --- | --- |

—

the weight gain of the animal, in particular the increase in subcutaneous lipids (above 2,5 cm),

| — | the quality of the fat (high level of mono-unsaturated fatty acids and low level of saturated fatty acids). |
| --- | --- |

—

the quality of the fat (high level of mono-unsaturated fatty acids and low level of saturated fatty acids).

The meat of these pigs is therefore well suited to salting. The process of salting, where sea salt is used exclusively as the only preservative, explains the clearly perceptible salty taste of the final product.

Furthermore, this meat can be matured slowly in natural environmental conditions. This translates into specific organoleptic characteristics, such as a firm and smooth texture and great aromatic richness.

The fairly high salt content and the long cycle of the products (curing and maturing) generate little proteolytic activity and much lypolytic activity, which results in the organoleptic specificities of the product, in particular its firm and smooth 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/CDCCoppaDeCorse_cle073621.pdf

---

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

1

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

2

(3)  See footnote 2.

3

---