# Official Journal C 423/2014

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 423 |
| | |
| English edition | Information and Notices | Volume 5726 November 2014 |

ISSN 1977-091X

Official Journal

of the European Union

C 423

English edition

Information and Notices

Volume 5726 November 2014

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2014/C 423/01 | Non-opposition to a notified concentration (Case M.7430 — Fosun / Club Méditerranée) (
  1
  ) | 1 |
| 2014/C 423/02 | Non-opposition to a notified concentration (Case M.7389 — Aegon Spain/Santander Totta Seguros/Aegon Santander Vida/Aegon Santander Não Vida) (
  1
  ) | 1 |
| 2014/C 423/03 | Non-opposition to a notified concentration (Case M.7358 — dnata/Stella) (
  1
  ) | 2 |
| 2014/C 423/04 | Non-opposition to a notified concentration (Case M.7433 — OTPP/Pamplona/CSC) (
  1
  ) | 2 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2014/C 423/01

Non-opposition to a notified concentration (Case M.7430 — Fosun / Club Méditerranée) (
  1
  )

1

1

2014/C 423/02

Non-opposition to a notified concentration (Case M.7389 — Aegon Spain/Santander Totta Seguros/Aegon Santander Vida/Aegon Santander Não Vida) (
  1
  )

1

1

2014/C 423/03

Non-opposition to a notified concentration (Case M.7358 — dnata/Stella) (
  1
  )

1

2

2014/C 423/04

Non-opposition to a notified concentration (Case M.7433 — OTPP/Pamplona/CSC) (
  1
  )

1

2

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2014/C 423/05 | Euro exchange rates | 3 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2014/C 423/05

Euro exchange rates

3

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2014/C 423/06 | Prior notification of a concentration (Case M.7450 — EQT VI/Siemens Audiologische Technik GmbH) — Candidate case for simplified procedure (
  1
  ) | 4 |
| | OTHER ACTS |
| | European Commission |
| 2014/C 423/07 | 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 | 5 |
| 2014/C 423/08 | 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 | 9 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2014/C 423/06

Prior notification of a concentration (Case M.7450 — EQT VI/Siemens Audiologische Technik GmbH) — Candidate case for simplified procedure (
  1
  )

1

4

OTHER ACTS

European Commission

2014/C 423/07

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

5

2014/C 423/08

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

9

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

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(1)   Text with EEA relevance

1

| EN | |
| --- | --- |

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 26.11.2014 | EN | Official Journal of the European Union | C 423/1 |
| --- | --- | --- | --- |

26.11.2014

EN

Official Journal of the European Union

C 423/1

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Non-opposition to a notified concentration

(Case M.7430 — Fosun / Club Méditerranée)

(Text with EEA relevance)

2014/C 423/01

On 19 November 2014, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English language and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32014M7430. EUR-Lex is the online access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32014M7430. EUR-Lex is the online access to the European law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

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| 26.11.2014 | EN | Official Journal of the European Union | C 423/1 |
| --- | --- | --- | --- |

26.11.2014

EN

Official Journal of the European Union

C 423/1

---

Non-opposition to a notified concentration

(Case M.7389 — Aegon Spain/Santander Totta Seguros/Aegon Santander Vida/Aegon Santander Não Vida)

(Text with EEA relevance)

2014/C 423/02

On 19 November 2014, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in the English language and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document 32014M7389. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document 32014M7389. EUR-Lex is the online access to European law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

---

| 26.11.2014 | EN | Official Journal of the European Union | C 423/2 |
| --- | --- | --- | --- |

26.11.2014

EN

Official Journal of the European Union

C 423/2

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Non-opposition to a notified concentration

(Case M.7358 — dnata/Stella)

(Text with EEA relevance)

2014/C 423/03

On 9 October 2014, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in the English language and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32014M7358. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32014M7358. EUR-Lex is the online access to European law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

---

| 26.11.2014 | EN | Official Journal of the European Union | C 423/2 |
| --- | --- | --- | --- |

26.11.2014

EN

Official Journal of the European Union

C 423/2

---

Non-opposition to a notified concentration

(Case M.7433 — OTPP/Pamplona/CSC)

(Text with EEA relevance)

2014/C 423/04

On 19 November 2014, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in the English language and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32014M7433. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32014M7433. EUR-Lex is the online access to European law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 26.11.2014 | EN | Official Journal of the European Union | C 423/3 |
| --- | --- | --- | --- |

26.11.2014

EN

Official Journal of the European Union

C 423/3

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Euro exchange rates (1)

25 November 2014

2014/C 423/05

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,2424 |
| JPY | Japanese yen | 146,66 |
| DKK | Danish krone | 7,4395 |
| GBP | Pound sterling | 0,79290 |
| SEK | Swedish krona | 9,2662 |
| CHF | Swiss franc | 1,2030 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,4630 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,583 |
| HUF | Hungarian forint | 305,82 |
| LTL | Lithuanian litas | 3,4528 |
| PLN | Polish zloty | 4,1868 |
| RON | Romanian leu | 4,4358 |
| TRY | Turkish lira | 2,7675 |
| AUD | Australian dollar | 1,4563 |
| CAD | Canadian dollar | 1,4003 |
| HKD | Hong Kong dollar | 9,6357 |
| NZD | New Zealand dollar | 1,5958 |
| SGD | Singapore dollar | 1,6192 |
| KRW | South Korean won | 1 378,98 |
| ZAR | South African rand | 13,6664 |
| CNY | Chinese yuan renminbi | 7,6250 |
| HRK | Croatian kuna | 7,6750 |
| IDR | Indonesian rupiah | 15 103,21 |
| MYR | Malaysian ringgit | 4,1651 |
| PHP | Philippine peso | 55,862 |
| RUB | Russian rouble | 56,5690 |
| THB | Thai baht | 40,767 |
| BRL | Brazilian real | 3,1322 |
| MXN | Mexican peso | 16,9695 |
| INR | Indian rupee | 76,8950 |

Currency

Exchange rate

USD

US dollar

1,2424

JPY

Japanese yen

146,66

DKK

Danish krone

7,4395

GBP

Pound sterling

0,79290

SEK

Swedish krona

9,2662

CHF

Swiss franc

1,2030

ISK

Iceland króna

NOK

Norwegian krone

8,4630

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,583

HUF

Hungarian forint

305,82

LTL

Lithuanian litas

3,4528

PLN

Polish zloty

4,1868

RON

Romanian leu

4,4358

TRY

Turkish lira

2,7675

AUD

Australian dollar

1,4563

CAD

Canadian dollar

1,4003

HKD

Hong Kong dollar

9,6357

NZD

New Zealand dollar

1,5958

SGD

Singapore dollar

1,6192

KRW

South Korean won

1 378,98

ZAR

South African rand

13,6664

CNY

Chinese yuan renminbi

7,6250

HRK

Croatian kuna

7,6750

IDR

Indonesian rupiah

15 103,21

MYR

Malaysian ringgit

4,1651

PHP

Philippine peso

55,862

RUB

Russian rouble

56,5690

THB

Thai baht

40,767

BRL

Brazilian real

3,1322

MXN

Mexican peso

16,9695

INR

Indian rupee

76,8950

---

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

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 26.11.2014 | EN | Official Journal of the European Union | C 423/4 |
| --- | --- | --- | --- |

26.11.2014

EN

Official Journal of the European Union

C 423/4

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Prior notification of a concentration

(Case M.7450 — EQT VI/Siemens Audiologische Technik GmbH)

Candidate case for simplified procedure

(Text with EEA relevance)

2014/C 423/06

| 1. | On 14 November 2014, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which EQT VI Limited (‘EQT VI’, Guernsey) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control over Siemens Audiologische Technik GmbH (‘Siemens ATG’, Germany), by way of purchase of shares. |
| --- | --- |

1.

On 14 November 2014, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which EQT VI Limited (‘EQT VI’, Guernsey) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control over Siemens Audiologische Technik GmbH (‘Siemens ATG’, Germany), by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:
  —   EQT VI: a private equity fund forming part of the EQT group of investment funds,
  —   Siemens ATG: a manufacturer and supplier of hearing aids, hearing accessories and hearing diagnostic equipment. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   EQT VI: a private equity fund forming part of the EQT group of investment funds,

—   Siemens ATG: a manufacturer and supplier of hearing aids, hearing accessories and hearing diagnostic equipment.

| 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. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice. |
| --- | --- |

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. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice.

| 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.7450 — EQT VI/Siemens Audiologische Technik GmbH, 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.7450 — EQT VI/Siemens Audiologische Technik GmbH, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

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

(2)  OJ C 366, 14.12.2013, p. 5.

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OTHER ACTS

European Commission

| 26.11.2014 | EN | Official Journal of the European Union | C 423/5 |
| --- | --- | --- | --- |

26.11.2014

EN

Official Journal of the European Union

C 423/5

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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

2014/C 423/07

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).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

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

‘PRESUNTO DE MELGAÇO’

EC No: PT-PGI-0005-01013-2.7.2012

PGI ( X ) PDO ( )

1.   Name

‘Presunto de Melgaço’

2.   Member State or Third Country

Member State or Third Country

Portugal

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 product to which the name in 1 applies

Description of product to which the name in 1 applies

‘Presunto de Melgaço’ is a smoked ham, the shape of which is obtained using a long and elongated cut, which carves the meat into a beak or tip, retaining the external rind and keeping the foot end/nail intact. It is sold either whole, sliced or in chunks.

It has the following characteristics:

Internal: At the time of cutting, the colour is a homogeneous red colour (ranging from pink to intense red); the colour is intense, homogenous and shiny. The fat has a yellowed white colour and is shiny. Intermuscular fat is present in moderate quantities.

Chemical properties:

| Parameter | Medium | SD | Maximum | Minimum |
| --- | --- | --- | --- | --- |
| pH | 5,55 | 0,09 | 5,67 | 5,47 |
| Moisture (%) | 45,20 | 2,18 | 47,54 | 41,55 |
| Protein (%) | 31,68 | 2,12 | 33,56 | 28,75 |
| Fat (%) | 11,12 | 2,45 | 12,67 | 6,81 |
| Chlorides (as NaCl) (%) | 8,98 | 0,50 | 10,06 | 8,58 |

Parameter

Medium

SD

Maximum

Minimum

pH

5,55

0,09

5,67

5,47

Moisture (%)

45,20

2,18

47,54

41,55

Protein (%)

31,68

2,12

33,56

28,75

Fat (%)

11,12

2,45

12,67

6,81

Chlorides (as NaCl) (%)

8,98

0,50

10,06

8,58

Organoleptic properties: The product is a smoked ham with an intense aroma. The fat has a balsamic aroma. The texture of the ham is moderately succulent, firm and tender, slightly fibrous and dry, with a very intense, slightly acidic flavour which is not particularly sweet, moderately salty and slightly smoky.

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

The raw material used in order to obtain this product comes from fresh shanks weighing over 10 kg, obtained from Bisara pigs, either thoroughbred or the result of cross-breeding, female or male (if male, castration occurs before they are four weeks old) and slaughtered once they have reached a live weight of at least 110 kg and are at least 32 weeks old.

‘Presunto de Melgaço’ is salty, owing to the use of sea salt without additives, and smoky, due to the use of the following types of dry and non-resinous woods:

| — | Quercus (oak), |
| --- | --- |

—

Quercus (oak),

Quercus

| — | Cytisus (broom), |
| --- | --- |

—

Cytisus (broom),

Cytisus

| — | Betula celtiberica (Iberian white birch), |
| --- | --- |

—

Betula celtiberica (Iberian white birch),

Betula celtiberica

| — | Erica (heather), |
| --- | --- |

—

Erica (heather),

Erica

| — | Cytisus baeticus (a member of the broom family). |
| --- | --- |

—

Cytisus baeticus (a member of the broom family).

Cytisus baeticus

After the smoking period, ‘Presunto de Melgaço’ is brushed with a mix of oil and spicy pepper.

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

—

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

The specific production phases for ‘Presunto de Melgaço’ which take place in the identified geographical area are the trimming and massaging of the shanks; salting; drying/smoking; application of protection/repellant; ageing and storage.

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

Specific rules on slicing, grating, packaging, etc.

—

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

The label must bear the words ‘Presunto de Melgaço — Indicação Geográfica Protegida’ (Presunto de Melgaço — Protected Geographical Indication) and the ‘Presunto de Melgaço’ logo, shown below.

Image

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area for the production of ‘Presunto de Melgaço’ covers all parishes of the Municipality of Melgaço: Alvaredo, Castro Laboreiro, Chaviães, Cousso, Cristóval, Cubalhão, Fiães, Gave, Lamas de Mouro, Paços, Paderne, Parada do Monte, Penso, Prado, Remoães, Roussas, S. Paio and Vila.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The geographical area in which ‘Presunto de Melgaço’ is produced enjoys a series of natural conditions conducive to its production, linked to altitude, a specific micro-climate and the types of wood used in the smoking process.

The Melgaço micro-climate is determined primarily by the orography of the region, which is characterised by winters which are long, cold and dry and summers which are warm and short. The average (minimum) temperature does not exceed 11 °C. The altitude in this geographical area is in excess of 1 300 metres.

Specific edaphoclimatic situations promote a specific plant community; the plant species characteristic of the Melgaço microclimate are oak (Quercus), Iberian white birch (Betula celtiberica) and broom (Cytisus spp. and Genista spp.), and both Cytisus baeticus and heather (Erica) are native to the region.

Quercus

Betula celtiberica

Cytisus

Genista

Cytisus baeticus

Erica

The origin of ‘Presunto de Melgaço’ dates back many centuries. In addition to small parcels cultivated under and resulting from subsistence farming, a number of domestic animals, such as Bisaro pigs, have also been reared. The difficulties involved in receiving supplies, owing to the distance between the municipality and major production and consumption centres, stimulated the ingenuity and local popular know-how as regards the traditional processes of salting and drying/smoking for the processing and conservation of pork meat. It is this knowledge which has been passed on from generation to generation until the modern day.

‘Presunto de Melgaço’ or ‘marrã’ was already one of the many ‘gifts’ to be paid to the Portuguese King Manuel in accordance with the royal charter of 3 November 1513 and to the 1483 Diocesan prelate in accordance with the lease for the rental of the Monastery of Fiães (Marques, José; 2004).

marrã

In the ‘Anuário do Distrito de Viana do Castelo’ (Vol. I, 1932) the following remark was made in connection with the municipality of Melgaço: ‘The hams which are known on the market as Presunto de Melgaço are extremely well renowned’.

In 1706, Father António Carvalho da Costa also made reference to Melgaço when he described one of the ‘great advantages’ of the ‘(...)Vale da Folia [now the parish of Remoães, in the municipality of Melgaço] [as being its] excellent hams (...)’.

In 1860, Silvestre Bernardo Lima described ‘Presunto de Melgaço’ as ‘(...) the great and famous hams from Melgaço which are produced from a type of Bisaro pig (...)’.

‘Presunto de Melgaço’ therefore enjoys a reputation which is first-rate and evidence of which dates back over more than 500 years.

5.2.   Specificity of the product

Specificity of the product

‘Presunto de Melgaço’ stands out from other products in the same category on the market owing to its long elongated cut, which carves the meat into a beak or tip, retaining the external rind, and keeping the foot end/nail intact. As a result it is visually very different from other products in the same category. Its sensory characteristics are also unique, particularly the slightly salty flavour with a hint of a smoky flavour.

The product’s reputation dates back to the Middle Ages: ‘(...) they would have to give “more than a dozen dried and cured hams”’ Marques, José (2004).

In 1886, José Augusto Vieira wrote: ‘(...) Presunto de Melgaço: You would need a thousand words to do justice to its fine and delicate taste, the divine aroma, its vibrant pink colour and the spectacular freshness of its essence (...)’.

The quantity and quality of the intra-muscular fat are also factors which distinguish this product in terms of the organoleptic and sensory characteristics of the pork meat, making the meat succulent, providing an aroma and softness which are unmistakable and unique to the market.

The following are a series of historical quotations regarding the sale of ‘Presunto de Melgaço’:

‘Presunto de Melgaço, and the municipality from which it comes, is justifiably well known and exported in great quantities to the entire kingdom and to Brazil. It is certainly the most palatable meat in all of Portugal and the ham which it produces is simply excellent’ (Augusto de Pinho Leal, 1875).

As early as 1886, José Augusto Vieira, stated, in connection with ‘Presunto de Melgaço’: ‘(...) a large number of transactions were made with Galicia and these famous hams are exported to the entire country (...)’.

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)

‘Presunto de Melgaço’ already enjoys an immense reputation, which is linked to its region of origin, not to mention quality characteristics undeniably linked to both the municipality in which it is produced and the know-how acquired by its residents.

The original nature of ‘Presunto de Melgaço’ and the proof of its origins stem from a tradition passed on from generation to generation, which have been able to take full advantage of the natural and human resources at their disposal.

Indeed, the microclimate described above makes it possible to handle fresh meat under the recommended heat conditions. This is added to the know-how acquired by local people, who have expert knowledge of the shape of the cut, the type of cut/trimming required and how to massage the animal’s legs, closely linked to the conformity of the carcasses. It is only this local knowledge which makes it possible to establish with certainty the time period required for salting (which can vary from between 11 and 21 days) and depends on the weight of the pieces, in order to obtain the slightly salty flavour which is a specific characteristic of the product. This knowledge is also an essential factor in terms of the choice of the type of protection and repellent used, the ageing and conservation which have resulted in the proven excellent quality of this product.

The smoking process and the handling of woods used in combustion is well known amongst local people and have an impact on the length of time during which the pieces of meat are smoked. This process lasts approximately four months from salting, although the precise duration depends on how dry the wood is and the amount of smoke released during combustion, providing ‘Presunto de Melgaço’ with its slightly smoky taste.

As well as the historical references attesting to the origins and quality of ‘Presunto de Melgaço’, in recent decades several gastronomical and technical events, and also a wide variety of written references have highlighted the distinct quality and originality of this product.

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.dgadr.mamaot.pt/images/docs/val/dop_igp_etg/Valor/CE_presunto_Melgaco_IG.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.

2

(3)  See footnote 2.

3

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| 26.11.2014 | EN | Official Journal of the European Union | C 423/9 |
| --- | --- | --- | --- |

26.11.2014

EN

Official Journal of the European Union

C 423/9

---

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

2014/C 423/08

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).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

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

‘CHOURIÇA DE CARNE DE MELGAÇO’

EC No: PT-PGI-0005-01011-2.7.2012

PGI ( X ) PDO ( )

1.   Name

‘Chouriça de Carne de Melgaço’

2.   Member State or Third Country

Member State or Third Country

Portugal

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.)

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

Description of product to which the name in 1 applies

‘Chouriça de Carne de Melgaço’ is a smoked and cold-cured horseshoe-shaped sausage, obtained from pigmeat from the shoulder, belly, trimmings and pork fat.

It has the following characteristics:

External:

Cylindrical horseshoe-shaped sausage, light brown in colour, with a length of 30-35 cm and a diameter of between 2 and 3 cm.

Fairly smooth light-brown outside, moderately moist on the surface.

Internal:

An oblique cut reveals a well-bound filling, with irregular marbling of meat and fat and a medium hard consistency.

Chemical properties:

| Parameter | Average | Standard deviation | Maximum | Minimum |
| --- | --- | --- | --- | --- |
| pH | 5,37 | 0,24 | 6,07 | 5,03 |
| Moisture (%) | 25,87 | 5,87 | 37,83 | 9,65 |
| Protein (%) | 28,58 | 4,77 | 38,15 | 21,4 |
| Fat (%) | 40,56 | 8,98 | 55,3 | 26,6 |
| Chlorides (as NaCl) (%) | 3,13 | 1,66 | 5,83 | 1,03 |

Parameter

Average

Standard deviation

Maximum

Minimum

pH

5,37

0,24

6,07

5,03

Moisture (%)

25,87

5,87

37,83

9,65

Protein (%)

28,58

4,77

38,15

21,4

Fat (%)

40,56

8,98

55,3

26,6

Chlorides (as NaCl) (%)

3,13

1,66

5,83

1,03

Organoleptic properties:

Aroma: intense and smoky.

Aroma

Texture: very succulent and tender.

Texture

Taste: intense, moderately acidic and spicy, salty and with an intense smoky tang.

Taste

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

The raw materials used for making ‘Chouriça de Carne de Melgaço’ are meat from the shoulder, belly, trimmings and pork fat of pigs of the Bisaro breed, either pure-bred or crosses, slaughtered with a live weight of at least 110 kg and a minimum age of 32 weeks.

The meat is seasoned with garlic, onion, sweet and/or spicy paprika, salt, bay leaf, white vinho verde or similar wine, and water.

vinho verde

Pig’s small intestine, previously washed and cured, is used for the casing.

‘Chouriça de Carne de Melgaço’ is smoked using the following types of dry, non-resinous wood:

Quercus (oak);

Quercus

Cytisus spp. (broom);

Cytisus

Betula celtiberica (white birch);

Betula celtiberica

Erica (heather);

Erica

Cytisus baeticus (a member of the broom family).

Cytisus baeticus

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

—

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

The specific steps in the production of ‘Chouriça de Carne de Melgaço’ that must take place in the identified geographical area are selecting, cutting, preparing, seasoning and maturing the meat; preparation, filling and tying of the casing; smoking and curing.

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

Specific rules concerning slicing, grating, packaging, etc.

—

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

The label must bear the words ‘Chouriça de Carne de Melgaço — Indicação Geográfica Protegida’ (Chouriça de Carne de Melgaço — Protected Geographical Indication) and the ‘Chouriça de Carne de Melgaço’ logo, shown below.

Image

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area for the production of ‘Chouriça de Carne de Melgaço’ covers all parishes of the Municipality of Melgaço: Alvaredo, Castro Laboreiro, Chaviães, Cousso, Cristóval, Cubalhão, Fiães, Gave, Lamas de Mouro, Paços, Paderne, Parada do Monte, Penso, Prado, Remoães, Roussas, S. Paio and Vila.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The natural conditions of the geographical area offer favourable microclimatic conditions for curing meat, which local people have exploited since time immemorial.

Surrounded by the Serra da Galiza and Vale do Minho mountain ranges, with altitudes in excess of 1 300 m, the Melgaço district is characterised by very cold winters during which the average minimum temperature is never more than 11 °C.

Since time immemorial local people have taken advantage of and handed down to the present day traditions based on pig rearing and slaughtering and production techniques and specific know-how enabling the meat to be exploited in different ways and to be preserved for long periods of time.

The region abounds in woody plant species such as Quercus (oak), Betula celtiberica (Iberian white birch) and Cytisus spp. and Genista spp. (broom), of which Cytisus baeticus and Erica (heather) are species native to the region, which are used for smoking ‘Chouriça de Carne de Melgaço’.

Quercus

Betula celtiberica

Cytisus

Genista

Cytisus baeticus

Erica

5.2.   Specificity of the product

Specificity of the product

‘Chouriça de Carne de Melgaço’ is distinguished from other sausages in the same category by the appearance of its filling with irregular, clearly visible marbling and by its very succulent and tender texture. The blend of flavours — moderately acidic and spicy, salty and the intense smoky tang — are specific to this sausage.

Other characteristics which distinguish the ‘Chouriça de Carne de Melgaço’ are its size (30-35 cm), its horseshoe shape, the exclusive use of natural pig intestine, prepared using natural methods, as a casing. A further characteristic is the traditional use of white vinho verde, or similar wine, when preparing the sorça seasoning.

vinho verde

sorça

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 characteristic features of the region are closely associated with the production techniques and characteristics of ‘Chouriça de Carne de Melgaço’.

For a long time Melgaço was an isolated and highly inaccessible district. Thanks to this isolation, traditions relating to pig husbandry and the tradition of slaughtering at the start of winter channelled the local people’s skill and know-how into meat processing and preservation employing natural methods adapted to the environment, such as preserving it by cold curing, the sorça preparation technique and smoking, all with the aim of survival.

sorça

The know-how of the people of Melgaço passed down from generation to generation is reflected in the art of combining the pig meat and fat and cutting it into fine pieces (2-3 cm) in the correct proportions to give the sausage the desired balance of meat and fat, resulting in its clearly visible, irregular marbling, allowing the filled casing to be folded and producing a highly succulent and tender texture.

The technique of sorça involves seasoning the meat with natural ingredients such as garlic, onion, sweet and/or spicy paprika, salt, bay leaf, white vinho verde, or similar wine, and water, and allowing it to rest for approximately one week in cool premises (at a temperature which may not exceed 11 °C), mixing it twice a day. The know-how derives from the proper combination of all the ingredients, respecting the appropriate timings, with a view to endowing ‘Chouriça de Carne de Melgaço’ with its specific intense, moderately acidic and spicy and salty taste.

sorça

vinho verde

The use of natural casings from the small intestine of pigs, preparation of this and the compacting of the pigmeat and fat during filling give the product a highly succulent and tender texture and determine its characteristic diameter.

Another technique developed by the local people is smoke-curing, which involves exposing the sausage for approximately 15 days to smoke produced by slowly burning dry, non-resinous wood in such a way as to produce little flame and a lot of smoke.

The climate conditions promote the presence of non-resinous woody plant species, some of them native to the geographical area, which are burnt during the smoking process.

The low winter temperatures enable fresh meat to be processed by natural curing methods, as a result of which the physicochemical changes within the sausage take place slowly.

The 15-day smoking process is followed by curing, during which the sausages are kept in cool, well-aired premises (known locally as sequeiros). The sausages are preserved by means of processes that prevent any deterioration in their characteristics, specifically by means of cold curing which, in addition to giving ‘Chouriça de Carne de Melgaço’ its characteristic intense smoky tang, definitely contribute to all the product’s characteristics in terms of taste and aroma as well as to its long-term conservation.

sequeiros

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.dgadr.mamaot.pt/images/docs/val/dop_igp_etg/Valor/CE_chourica_carne_Melgaco_IG.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.

2

(3)  See footnote 2.

3

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