# Official Journal C 241/2015

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 241 |
| | |
| English edition | Information and Notices | Volume 5823 July 2015 |

ISSN 1977-091X

Official Journal

of the European Union

C 241

English edition

Information and Notices

Volume 5823 July 2015

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| Notice No | Contents | page |
| --- | --- | --- |
| | I   Resolutions, recommendations and opinions |
| | OPINIONS |
| | European Commission |
| 2015/C 241/01 | Commission Opinion of 22 July 2015 on the measure adopted by the Netherlands prohibiting the use of permanent dermal fillers for aesthetic purposes | 1 |

Notice No

Contents

page

I   Resolutions, recommendations and opinions

OPINIONS

European Commission

2015/C 241/01

Commission Opinion of 22 July 2015 on the measure adopted by the Netherlands prohibiting the use of permanent dermal fillers for aesthetic purposes

1

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2015/C 241/02 | Euro exchange rates | 3 |
| 2015/C 241/03 | New national side of euro coins intended for circulation | 4 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2015/C 241/02

Euro exchange rates

3

2015/C 241/03

New national side of euro coins intended for circulation

4

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| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2015/C 241/04 | Prior notification of a concentration (Case M.7703 — PontMeyer/DBS) (
  1
  ) | 5 |
| | OTHER ACTS |
| | European Commission |
| 2015/C 241/05 | 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 | 6 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2015/C 241/04

Prior notification of a concentration (Case M.7703 — PontMeyer/DBS) (
  1
  )

1

5

OTHER ACTS

European Commission

2015/C 241/05

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

6

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| --- | --- |
| | (1)   Text with EEA relevance |

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(1)   Text with EEA relevance

1

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EN

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I Resolutions, recommendations and opinions

OPINIONS

European Commission

| 23.7.2015 | EN | Official Journal of the European Union | C 241/1 |
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23.7.2015

EN

Official Journal of the European Union

C 241/1

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COMMISSION OPINION

of 22 July 2015

on the measure adopted by the Netherlands prohibiting the use of permanent dermal fillers for aesthetic purposes

(2015/C 241/01)

This opinion is based on Article 14b, fourth subparagraph, of Council Directive 93/42/EEC of 14 June 1993 concerning medical devices (1).

By letter of 11 July 2014, the Dutch authorities notified the Commission of the draft decree amending the Medical Devices Decree (Besluit Medische Hulpmiddelen), which aims at prohibiting the use of permanent dermal fillers for other than reconstructive purposes, under Article 14b of Directive 93/42/EEC. As justification for the measure, the Netherlands invoked the risk of severe disfigurement that can be caused by the use of permanent dermal fillers. The Dutch authorities consider that the risks of such implications are not outweighed by the benefits of using permanent dermal fillers solely for aesthetic purposes.

Moreover, the Dutch authorities informed that the Dutch Association for Plastic Surgery has published a field standard stating that permanent dermal fillers must be used with restraint and only under strict conditions. In practice, this field standard has already led to a minimisation in the use of these products. It is expected, therefore, that the abovementioned ban will have little effect on the sale of these products in the Netherlands.

In the view of the Commission, the products that the draft decree aims to ban are those intended by the manufacturer for medical purposes only (i.e. reconstructive purposes) and which may be used ‘off label’ for aesthetic purposes, as well as those intended by the manufacturer to be used for both a medical purpose and an aesthetic purpose and which would also qualify as medical devices and would, by consequence, be covered by the medical devices legislation. Therefore, the Commission considers that although the ban only concerns the aesthetic use of permanent dermal fillers, it could restrict the placing on the market of products which do qualify as medical devices.

Products presented as intended only for aesthetic use may fall outside the scope of the national medical devices legislation. Therefore, the Commission invites the Dutch authorities to consider whether the ban should only be included in the medical devices decree or also in other national legislation under the scope of which would fall products that are only intended for an aesthetic purpose.

A consultation in accordance with Article 14b on the envisaged ban took place on 17 November 2014 at the occasion of the meeting of the Medical Devices Expert Group. It gave the opportunity to both Member States and other stakeholder representatives to express their views on the proposed measure.

In the course of the discussions, the justification invoked by the Netherlands following the risk assessment done at national level was not put into question — neither by other Member States, nor by the stakeholders. Nevertheless, Member States did not consider it necessary to extend the ban to the territory of the Union, in particular, due to the different approaches to the qualification of such products.

Given the rationale presented by the Netherlands and the outcome of the consultations, the Commission considers that the risks associated with the use of permanent dermal fillers justify their ban for purely aesthetic purposes.

Based on the above, the Commission considers that the Dutch decree amending the Medical Devices Decree banning the use of permanent dermal fillers for aesthetic purposes is justified.

Done at Brussels, 22 July 2015.

For the Commission

Elżbieta BIEŃKOWSKA

Member of the Commission

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(1)  OJ L 169, 12.7.1993, p. 1.

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 23.7.2015 | EN | Official Journal of the European Union | C 241/3 |
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23.7.2015

EN

Official Journal of the European Union

C 241/3

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Euro exchange rates (1)

22 July 2015

(2015/C 241/02)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0902 |
| JPY | Japanese yen | 134,98 |
| DKK | Danish krone | 7,4616 |
| GBP | Pound sterling | 0,69820 |
| SEK | Swedish krona | 9,3836 |
| CHF | Swiss franc | 1,0482 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,8990 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,068 |
| HUF | Hungarian forint | 308,33 |
| PLN | Polish zloty | 4,1208 |
| RON | Romanian leu | 4,4198 |
| TRY | Turkish lira | 2,9660 |
| AUD | Australian dollar | 1,4765 |
| CAD | Canadian dollar | 1,4167 |
| HKD | Hong Kong dollar | 8,4498 |
| NZD | New Zealand dollar | 1,6562 |
| SGD | Singapore dollar | 1,4889 |
| KRW | South Korean won | 1 257,50 |
| ZAR | South African rand | 13,4922 |
| CNY | Chinese yuan renminbi | 6,7695 |
| HRK | Croatian kuna | 7,5880 |
| IDR | Indonesian rupiah | 14 621,13 |
| MYR | Malaysian ringgit | 4,1359 |
| PHP | Philippine peso | 49,260 |
| RUB | Russian rouble | 62,3115 |
| THB | Thai baht | 37,795 |
| BRL | Brazilian real | 3,4816 |
| MXN | Mexican peso | 17,5173 |
| INR | Indian rupee | 69,3814 |

Currency

Exchange rate

USD

US dollar

1,0902

JPY

Japanese yen

134,98

DKK

Danish krone

7,4616

GBP

Pound sterling

0,69820

SEK

Swedish krona

9,3836

CHF

Swiss franc

1,0482

ISK

Iceland króna

NOK

Norwegian krone

8,8990

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,068

HUF

Hungarian forint

308,33

PLN

Polish zloty

4,1208

RON

Romanian leu

4,4198

TRY

Turkish lira

2,9660

AUD

Australian dollar

1,4765

CAD

Canadian dollar

1,4167

HKD

Hong Kong dollar

8,4498

NZD

New Zealand dollar

1,6562

SGD

Singapore dollar

1,4889

KRW

South Korean won

1 257,50

ZAR

South African rand

13,4922

CNY

Chinese yuan renminbi

6,7695

HRK

Croatian kuna

7,5880

IDR

Indonesian rupiah

14 621,13

MYR

Malaysian ringgit

4,1359

PHP

Philippine peso

49,260

RUB

Russian rouble

62,3115

THB

Thai baht

37,795

BRL

Brazilian real

3,4816

MXN

Mexican peso

17,5173

INR

Indian rupee

69,3814

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(1)  Source: reference exchange rate published by the ECB.

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| 23.7.2015 | EN | Official Journal of the European Union | C 241/4 |
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23.7.2015

EN

Official Journal of the European Union

C 241/4

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New national side of euro coins intended for circulation

(2015/C 241/03)

Euro coins intended for circulation have legal tender status throughout the euro area. For the purpose of informing the public and all parties who handle the coins, the Commission publishes a description of the designs of all new coins (1). In accordance with the Council conclusions of 10 February 2009 (2), euro-area Member States and countries that have concluded a monetary agreement with the European Union providing for the issuing of euro coins are allowed to issue commemorative euro coins intended for circulation, provided that certain conditions are met, particularly that only the 2-euro denomination is used. These coins have the same technical characteristics as other 2-euro coins, but their national face features a commemorative design that is highly symbolic in national or European terms.

Issuing country
  : Slovakia

Subject of commemoration
  : The 200th anniversary of the birth of Ľudovít Štúr

Description of the design
  : The design depicts a portrait of Ľudovít Štúr. Inscribed to the right of the portrait, parallel to the edge of the inner part of the coin, are the year of issuance ‘2015’ and, further right along the edge, the name of issuing country ‘SLOVENSKO’. Inscribed to the left of the portrait, parallel to the inner edge, are the dates of Štúr’s birth and death ‘1815–1856’ and, further left along the edge, the name ‘ĽUDOVÍT ŠTÚR’. In the upper right part of the design is the mint mark of the Kremnica Mint (Mincovňa Kremnica), consisting of the initials ‘MK’ placed between two dies. In the lower right part are the stylised letters ‘IŘ’, the initials of the designer, Ivan Řehák.

The coin’s outer ring depicts the 12 stars of the European flag.

Number of coins to be issued
  :

Date of issue
  : October 2015

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(1)  See OJ C 373, 28.12.2001, p. 1 for the national faces of all the coins issued in 2002.

(2)  See the conclusions of the Economic and Financial Affairs Council of 10 February 2009 and the Commission Recommendation of 19 December 2008 on common guidelines for the national sides and the issuance of euro coins intended for circulation (OJ L 9, 14.1.2009, p. 52).

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 23.7.2015 | EN | Official Journal of the European Union | C 241/5 |
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23.7.2015

EN

Official Journal of the European Union

C 241/5

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Prior notification of a concentration

(Case M.7703 — PontMeyer/DBS)

(Text with EEA relevance)

(2015/C 241/04)

| 1. | On 15 July 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking PontMeyer N. V. (‘PontMeyer’, the Netherlands), controlled by HAL Investments B.V., acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking Deli Building Supplies B.V. (‘DBS’, the Netherlands) by way of purchase of shares. |
| --- | --- |

1.

On 15 July 2015, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking PontMeyer N. V. (‘PontMeyer’, the Netherlands), controlled by HAL Investments B.V., acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking Deli Building Supplies B.V. (‘DBS’, the Netherlands) by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:
  —   for PontMeyer: distribution of timber and building materials in the Netherlands, wholesale of wood and wood-based panels, manufacturing of wooden windows, doors and frames,
  —   for DBS: a holding company for several suppliers of timber and building materials in the Netherlands, wholesale of wood and wood-based panels, wholesale of ceiling and partitioning products. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for PontMeyer: distribution of timber and building materials in the Netherlands, wholesale of wood and wood-based panels, manufacturing of wooden windows, doors and frames,

—   for DBS: a holding company for several suppliers of timber and building materials in the Netherlands, wholesale of wood and wood-based panels, wholesale of ceiling and partitioning products.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7703 — PontMeyer/DBS, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7703 — PontMeyer/DBS, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

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(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

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OTHER ACTS

European Commission

| 23.7.2015 | EN | Official Journal of the European Union | C 241/6 |
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23.7.2015

EN

Official Journal of the European Union

C 241/6

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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

(2015/C 241/05)

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).

SINGLE DOCUMENT

‘DRNIŠKI PRŠUT’

EU No: HR-PGI-0005-01212-13-13.3.2014

PDO ( ) PGI ( X )

1.   Name

‘Drniški pršut’

2.   Member State or Third Country

Member State or Third Country

Croatia

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Product type

Product type

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

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

Description of the product to which the name in 1 applies

‘Drniški pršut’ is a hind leg of pig which has been salted with coarse sea salt, pressed, cold-smoked and dried, with the whole process taking at least 12 months. The characteristic appearance of the ham is marked by the absence of the pelvic bones, the hock and the part of the skin and fat on the inner side of the leg, and by an evenly rounded edge. The ham must have no visible external damage, but remains of a thin layer of mould may be present on the outer surface. When sliced, it is distinguished by its uniform, intense ruby red colour, apart from the whiteness of the fat, and by a pronounced scent of mature, slightly smoked, dried pork. The typical level of desiccation gives the ham its excellent structure and makes it easy to cut and easy to chew, which means that morsels can be swallowed quickly due to the ham’s succulence and palatability. The ham has a pronounced, sweetish flavour and is moderately salty. A pleasant salty and slightly sweet scent and flavour reminiscent of the aroma of ham without any acidity, bitterness or rancidity remain after a morsel has been swallowed.

When ‘Drniški pršut’ is placed on the market, it must have a minimum weight of 6,5 kg, a maximum moisture content in the meat of 40 %, a salt (NaCl) content of no more than 7,0 % and water activity (aw) of under 0,90.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

‘Drniški pršut’ is produced exclusively from fresh hind legs of pig which, apart from refrigeration at a temperature of between –1 °C and +4 °C, may not be subjected to any other preservation process, including freezing. Only legs whose freshness has been preserved and which are microbiologically suitable may be used. Meat of impaired quality or pale colour, soft and exudative meat or markedly dark, tough and dry meat may not be used.

For the production of ‘Drniški pršut’, legs are trimmed to remove the hock, sacrum, pelvic bone and the caudal vertebrae, but the femur, tibia and fibula with the patella remain in the leg, as do the ingrown part of the ischium and, depending on the height of the cut to remove the hock, the remains of the tarsal bones. Legs that have been trimmed for salting do not have part of the skin and fat on the internal side up to the knee joint and part of the muscle, which is removed in a semicircle together with, and on the same plane as, the fat, with the result that the bottom edge of the ham is between 5 cm and 8 cm from the head of the femur. Trimmed legs must have no damage, haematoma, unevenness or protruding parts. The legs must be salted between 2 and 4 days after the date of slaughter.

A trimmed leg for salting must weigh at least 11 kg.

3.4.   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 production stages of ‘Drniški pršut’ must take place in the geographical area referred to in point 4. The production process comprises dry-salting, pressing, rinsing, smoking, air-drying and maturing.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

‘Drniški pršut’ may be placed on the market whole, cut into pieces of different shapes or sliced. Pieces of ham and sliced ham are placed on the market in vacuum packing of various shapes, sizes and weights.

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

At the end of the production process, a ‘Drniški pršut’ that meets all the requirements laid down in the product specification is hot-branded on the side of the rind with the brand mark for ‘Drniški pršut’. Before being placed on the market it is also labelled with the common identifier for ‘Drniški pršut’.

If the product is deboned and cut into pieces or sliced, all packages that are placed on the market must bear the common identifier for ‘Drniški pršut’.

The designs of the brand mark and the common identifier for ‘Drniški pršut’ are laid down in the product specification. All users of the indication which place products on the market that comply with the product specification are entitled to use the brand mark and the common identifier for ‘Drniški pršut’ on equal terms. The designs of the brand mark and the common identifier for ‘Drniški pršut’ are presented in Figures 1 and 2.

| Figure 1


  ‘Drniški pršut’ brand mark | Figure 2


  Common identifier for ‘Drniški pršut’ |
| --- | --- |

Figure 1

Figure 1

‘Drniški pršut’ brand mark

‘Drniški pršut’ brand mark

Image

Figure 2

Figure 2

Common identifier for ‘Drniški pršut’

Common identifier for ‘Drniški pršut’

Image

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area of production of ‘Drniški pršut’ is located in Šibenik-Knin County within the administrative limits of the town of Drniš and the neighbouring municipalities of Promina, Ružić, Unešić and Biskupija.

5.   Link with the geographical area

Link with the geographical area

‘Drniški pršut’ is produced in a geographical area with a specific microclimate. Despite being close to the sea (20-30 km as the crow flies), the area exhibits features of a modified Mediterranean climate. Overall, the climate is mainly sub-Mediterranean with hot summers (characterised by scorching heat and drought), and mild winters with rare snowfall. The frequent easterly, south-easterly and north-easterly winds have a major impact on the climate of the entire area, since they blow, on average, for almost 65 % of the year. In winter there are frequent winds that dry and cool the air, which is conducive to meat drying. Particularly important in this respect is the alternation between the dominant bora, which is a dry, cold, north-easterly wind that blows from the massif of the Dinara and the surrounding mountains towards the sea, and the sirocco, or jugo, which is a south-easterly wind that brings warmth and humidity from the sea. Thanks to the alternation between the bora and the sirocco and to the proximity of the Adriatic, temperatures are not extremely low in the winter, and the air is dried and cooled by the frequent winds from the mountains, which protects the meat naturally against deterioration. This protection is essential, particularly in the initial phases of production of ‘Drniški pršut’ when the hams are dry-salted and dried. As a result, the mean air temperature in the Drniš area ranges from 3,7 °C to 5 °C between December and February, when the relative humidity of the air lies between 76 % and 78 %, which creates the cool and dry conditions needed for reliable preservation of ‘Drniški pršut’ through dry-salting and drying. These temperature and humidity levels, in combination with the cool and dry wind, facilitate the production of ‘Drniški pršut’, which begins at exactly that time of year.

The specificity of ‘Drniški pršut’ comes from its particular characteristics, such as its less salty flavour, its mild aroma of smoke and its level of desiccation, which are the result of the traditional method of production and the adaptation to the local climate, and its long-standing reputation and importance on the domestic market and beyond.

‘Drniški pršut’ is produced solely by dry-salting with coarse sea salt without the use of any other additives. The legs are salted using the prescribed quantity of salt, with any ‘impure’ salt being removed, followed by rinsing, which gives ‘Drniški pršut’ a less salty and slightly sweet taste (for example the NaCl content of the final product does not exceed 7 %; results of chemical analyses, Faculty of Agriculture, University of Zagreb, 2008). Furthermore, the production of ‘Drniški pršut’ involves a specific method of smoking. Smoking is carried out using dry spruce-wood (Juniperus communis), almond timber and shells (Amygdalus communis) and dry immortelles (Helichrysum arenarium), in addition to beach (Fagus sylvatica) and hornbeam (Carpinius betulus L), which gives the smoke a special aroma. The material burns slowly and the hams are smoked gently with good air circulation. Consequently, the characteristic aroma of smoke in the mature ham is always somewhat prominent but never masks the aroma of mature meat. As a result of the long period of drying/maturing (12 months or longer), during which the ham gradually loses water and its protein and fat undergo spontaneous chemical and enzymatic changes, ‘Drniški pršut’ is characterised by a somewhat higher level of dehydration (moisture content of up to 40 % in the final product according to ‘Drniški pršut’ — osobine sirovine i finalnog proizvoda, Proceedings of the 44th Croatian and 4th international symposium on agronomy, Opatija, 2009., pp. 221-222) but is also pleasantly soft as a result of the long processing period and the associated chemical and enzymatic changes that positively affect the ham's structure. A sufficient period of maturing is also crucial for the formation of the ham's ruby red colour and for its lasting aroma after eating.

Juniperus communis

Amygdalus communis

Helichrysum arenarium

Fagus sylvatica

Carpinius betulus L

‘Drniški pršut’ — osobine sirovine i finalnog proizvoda

The low air temperatures, which naturally protect the meat from deteriorating in the winter, mean that the ham-makers of Drniš can use a moderate quantity of salt in the salting process. Beechwood, hornbeam wood, dry spruce-wood, almond shell and dry immortelles are today still stoked manually and the hams are usually smoked during warm, humid weather and then merely given a limited airing when the north-easterly wind (the bora) is blowing. Careful salting and smoking, plus natural drying and maturing over a period of at least one year, are vital for imparting the recognisable colour, structure, scent and flavour to ‘Drniški pršut’. The care, knowledge and experience of the ham producers of Drniš, together with their familiarity with the local weather conditions, have always been an indispensable factor in the traditional production and recognisable quality of ‘Drniški pršut’.

The link between ‘Drniški pršut’ and the geographical surroundings stems from the long tradition of production and the high reputation of ham from the Drniš region, as well as from the favourable climate and the knowledge and skill of the local population. The rich tradition of ham production has been created by many generations of local people, who have made skilful use of the ‘god-given’ natural conditions, as a result of which the town of Drniš and the surrounding area have long been renowned for ham. Thanks to its quality, ‘Drniški pršut’ has always enjoyed particular renown among domestically produced hams, as shown by a 1978 newspaper article entitled ‘Unikati drniške pršutoteke’ (Unique products of the Drniš ham shop) (Nedjeljna Dalmacija, 15.4.1978), while the fact that it was served in the Royal Household to mark the coronation of Queen Elizabeth II of the United Kingdom on 2 June 1953, and again at the celebration to mark the 50th anniversary of her coronation (Thank-you note, Buckingham Palace, 2002), indicate the exceptionally high level of international prestige that it enjoys. Until the war in the 1990s ham from the production plant in Drniš was the most commercially important and best-known brand of ham on the home market. ‘Drniški pršut’ has kept its good reputation right up to the present day, and is well known not only in the countries of former Yugoslavia but also elsewhere.

‘Unikati drniške pršutoteke’

Reference to publication of the product specification

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of this Regulation)

http://www.mps.hr/UserDocsImages/HRANA/DRNISKI%20PRSUT/SPECIFIKACIJA%20PROIZVODA%20-%20Drniski%20pršut%20-izmjena.pdf

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

1

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