# C_2013361EN.01001301.xml

| 11.12.2013 | EN | Official Journal of the European Union | C 361/13 |
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11.12.2013

EN

Official Journal of the European Union

C 361/13

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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 361/08

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

‘PREKMURSKA ŠUNKA’

‘PREKMURSKA ŠUNKA’

EC No: SI-PGI-0005-01025-10.08.2012

EC No: SI-PGI-0005-01025-10.08.2012

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Name

Name

‘Prekmurska šunka’

2.   Member State or Third Country

Member State or Third Country

Slovenia

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

‘Prekmurska šunka’ is a smoked and dried meat product obtained from a fresh hind leg of pork. It has a standard, recognisable pear shape (cut) with skin of a uniformly reddish-brown colour. Its characteristic smell and taste, the ruby-red colour of the matured, smoked muscle meat and the uniform creamy white colour of the subcutaneous fat develop during a maturation period of at least six months. The muscle meat is lightly marbled and well integrated with the fat, the thickness of which is at least 10 mm below the hip joint. A pleasant smokiness is a discernible feature of the smell and taste, although in no case do smoke constituents obscure the aroma of the matured meat. Owing to the rather long maturation period, the ham has a delicate, smooth and pleasantly succulent texture.

The salt content of the finished product must not exceed 9 %, the degree of drying (loss of weight during maturation) must not exceed 45 %, and the weight must not be less than 2,75 kg.

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

A fresh hind leg of pork, cut off in one piece 3-4 cm below the hip joint (Caput ossis femoris), without the foot, bones of the hock joint, pelvis, the thigh bone and shank, with the characteristic point of the hock. A typical cross-section is composed of the following muscles and groups of muscles, together with skin and subcutaneous fat: silverside (M. biceps femoris and semitendinosus), topside (M. semimembranosus), knuckle (M. quadriceps femoris) and part of the rump (M. gluteus medius and gluteus superficialis). The weight of the whole hind leg of pork after being shaped into the defined cut and prior to being salted must not be less than 5 kg.

Caput ossis femoris

M. biceps femoris

semitendinosus

M. semimembranosus

M. quadriceps femoris

M. gluteus medius

gluteus superficialis

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

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

Specific steps in production that must take place in the identified geographical area

All stages in the production of ‘Prekmurska šunka’, from shaping, through salting, rinsing and drying, smoking, maturation, measurement of the degree of drying (loss of weight) and (gradual) greasing to the quality inspection of the whole matured hams, must take place in the identified geographical area.

| | Shaping — each pork hind leg that is to be used to produce ‘Prekmurska šunka’ must be shaped into the appropriate cut. |
| --- | --- |

Shaping — each pork hind leg that is to be used to produce ‘Prekmurska šunka’ must be shaped into the appropriate cut.

| | Salting — shaped and chilled legs are either dry-salted or salted by the combined method. |
| --- | --- |

Salting — shaped and chilled legs are either dry-salted or salted by the combined method.

| | Rinsing and drying — after being salted, the legs are rinsed in running cold water. The surface is then drained (dried), and the legs are hung in a ventilated space. |
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Rinsing and drying — after being salted, the legs are rinsed in running cold water. The surface is then drained (dried), and the legs are hung in a ventilated space.

| | Smoking — after the surface of the salted legs has dried, they are smoked in smokehouses using hardwood and sawdust. Once smoking is finished, the legs are branded with a logo that includes the words ‘Prekmurska šunka’. |
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Smoking — after the surface of the salted legs has dried, they are smoked in smokehouses using hardwood and sawdust. Once smoking is finished, the legs are branded with a logo that includes the words ‘Prekmurska šunka’.

| | Maturation — the hams are matured in maturing chambers which have either natural air conditioning or a combination of natural and artificial air conditioning. The maturation process lasts for at least six months. |
| --- | --- |

Maturation — the hams are matured in maturing chambers which have either natural air conditioning or a combination of natural and artificial air conditioning. The maturation process lasts for at least six months.

| | Measurement of degree of drying (loss of weight) — the degree of drying (loss of weight during maturation) must be no more than 45 %. |
| --- | --- |

Measurement of degree of drying (loss of weight) — the degree of drying (loss of weight during maturation) must be no more than 45 %.

| | Greasing (gradual) — the part of the hams which is not covered in skin and fat is greased in stages, first when the hams have lost about 25 % of their weight during maturation and finally when they have attained a 45 % degree of drying. They are greased with a mixture of fat, flour and spices. |
| --- | --- |

Greasing (gradual) — the part of the hams which is not covered in skin and fat is greased in stages, first when the hams have lost about 25 % of their weight during maturation and finally when they have attained a 45 % degree of drying. They are greased with a mixture of fat, flour and spices.

| | Quality inspection of whole matured hams — after maturing for six months, the hams are subjected to sensory analysis to determine whether they possess the appropriate external appearance and smell. Hams which do not meet all the prescribed criteria for the protected geographical indication are recorded; their brand is removed and they are excluded. |
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Quality inspection of whole matured hams — after maturing for six months, the hams are subjected to sensory analysis to determine whether they possess the appropriate external appearance and smell. Hams which do not meet all the prescribed criteria for the protected geographical indication are recorded; their brand is removed and they are excluded.

3.6.   Specific rules concerning slicing, grating, packaging, etc.

Specific rules concerning slicing, grating, packaging, etc.

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3.7.   Specific rules concerning labelling

Specific rules concerning labelling

The forms in which ‘Prekmurska šunka’ is marketed are labelled with a logo that includes the inscription ‘Prekmurska šunka’, the words ‘zaščitena geografska označba’ (protected geographical indication) and the corresponding EU symbol.

4.   Concise definition of the geographical area

Concise definition of the geographical area

‘Prekmurska šunka’ is produced in the geographical area of Prekmurje, which is in north-eastern Slovenia. The area of production is bounded by the River Mura and Slovenia’s national borders with Austria, Hungary and Croatia.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

‘Prekmurska šunka’ is produced in Prekmurje, which lies within the Pannonian Basin. This part of Slovenia has a continental climate, with cold, wet winters and warm, dry summers. The area receives a high level of sunshine and, in terms of average annual rainfall, is the driest part of Slovenia. Air humidity is determined by winds which, in Prekmurje, are influenced by the area’s location on a continental plain, the low relief providing no barrier for the general flow of air, as happens in other parts of Slovenia. Because it is located on a plain, inversions are thinner and disperse more quickly, so the atmosphere is ventilated down to ground level more quickly and there are fewer mists. In winter, the absence of temperature inversions means that the air is drier in hilly areas than on the plain. Especially characteristic of Prekmurje are the north-east wind, which starts to blow as a front passes over, and the south-west wind, which precedes it.

The advances made in terms of the current extent, reputation and development of ham production in Prekmurje may be ascribed to the traditional and individual techniques used by farmers. The drying of pieces of meat probably dates back to the time when Prekmurje was first settled by people. In the last century, farmers made full use of the architectural features of farmhouses, which were constructed of wattle and daub and covered with a straw roof, for the purposes of smoking and maturing meat. In these buildings, smoke from the bread oven would naturally rise and accumulate below the straw roof, where ‘Prekmurska šunka’ would be smoked and evenly dried. The smoke’s path to the meat was long enough for the smoke to cool, so this was a form of cold smoking. In the second half of the last century, the smoking of meat shifted to improvised farmyard smokehouses, i.e. stand-alone masonry structures in gardens or yards which often had four sides or four doors so that a draught could pass through the cracks, preventing the temperature of the smoke from increasing and the meat from steaming. Hams were matured for several months, depending on their size and the weather conditions during all stages of production. The present-day method of producing ‘Prekmurska šunka’ in technologically equipped facilities has succeeded in maintaining the organoleptic quality, and is fully comparable with traditional farm techniques. This comparability is possible mainly because it is the working methods that have been modernised rather than the techniques that have changed, as this would have resulted in different biochemical processes during the maturing of the meat. ‘Prekmurska šunka’ has always been a feature of the table for any important event and when guests arrive. It was especially valued as food during major farming operations, when it was necessary to serve up more food to farmers and labourers. Nowadays, it is consumed on special family and festive occasions and it is an essential feature of formal ceremonies.

5.2.   Specificity of the product

Specificity of the product

‘Prekmurska šunka’ has a unique pear shape (cut). It is characterised by the uniformly reddish-brown surface of its skin and has a pleasant discernible smoky aroma, although in no case do the smoke constituents obscure the aroma of matured meat. Characteristic of ‘Prekmurska šunka’ are the pronounced red colour of the matured meat, its somewhat higher saltiness and its rather firm texture.

The way in which ‘Prekmurska šunka’ is served also sets it apart from other dried meats. According to an old custom, it may be cut into one-centimetre thick slices. Along with bread and slices of ham, everyone gets a knife with which to cut up their slice into thin strips on a wooden board.

In view of the tradition associated with its production and given its profile, ‘Prekmurska šunka’ counts as one of Prekmurje’s specific ethnological features.

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)

Favourable climatic conditions, tradition, production skills, craftsmanship and experience have contributed to the reputation of ‘Prekmurska šunka’, which may be regarded as a Slovenian speciality and a specific ethnological feature of Prekmurje. The food of Prekmurje retains its own identity. The people of Prekmurje have always maintained a link with the countryside and natural resources for the production of food and traditional delicacies. Over the centuries, dishes made from cereals, potatoes, maize and pork have predominated there. Pork gave variety to what people ate. However, meat used to be eaten less than it is now. It was preserved by smoking, which led to the creation of ‘Prekmurska šunka’. Thus, over time, practical technical skills evolved amongst local people, including the high levels of craftsmanship and practical know-how and experience to which the product owes its characteristic shape (cut) and organoleptic properties.

The reputation of ‘Prekmurska šunka’ is borne out by various sources. Prof. Dr Vilko Novak carried out the most extensive and systematic research into what people in Prekmurje eat (Ljudska prehrana v Prekmurju, 1947). The study described the koline, that is to say the process of preparing and maturing ‘Prekmurska šunka’. Dr Stanislav Renčelj describes ‘Prekmurska šunka’ in his books entitled Suhe mesnine – narodne posebnosti (1990) and Prekmurske dobrote (S. Renčelj, R. Karas, 2001), in which the production technique, from the selection of the raw materials, salting and maturing to the sensory evaluation of the product, is presented.

Ljudska prehrana v Prekmurju

koline

Suhe mesnine – narodne posebnosti

Prekmurske dobrote

In tourist publications such as Okusiti Slovenijo and Spomini iz Slovenije, ‘Prekmurska šunka’ is also presented as a traditional Slovenian product.

Okusiti Slovenijo

Spomini iz Slovenije

Reference to publication of the specification

Reference to publication of the specification

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

3

http://www.mko.gov.si/fileadmin/mko.gov.si/pageuploads/podrocja/Varna_in_kakovostna_hrana_in_krma/zasciteni_kmetijski_pridelki/Specifikacije/PREKMURSKA_SUNKA.pdf

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(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.

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(3)  See footnote 2.

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