# Official Journal C 78/2013

| | ISSN 1977-091X
  doi:10.3000/1977091X.C_2013.078.eng |
| --- | --- |
| Official Journal
  of the European Union | C 78 |
| | |
| English edition | Information and Notices | Volume 5616 March 2013 |

ISSN 1977-091X

doi:10.3000/1977091X.C_2013.078.eng

Official Journal

of the European Union

C 78

English edition

Information and Notices

Volume 5616 March 2013

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| Notice No | Contents | page |
| --- | --- | --- |
| | I   Resolutions, recommendations and opinions |
| | OPINIONS |
| | European Commission |
| 2013/C 078/01 | Commission Opinion of 13 March 2013 relating to the plan for the disposal of radioactive waste arising from the decommissioning of the Latina Nuclear Power Plant, located at Latina, Latium region, Italy | 1 |

Notice No

Contents

page

I   Resolutions, recommendations and opinions

OPINIONS

European Commission

2013/C 078/01

Commission Opinion of 13 March 2013 relating to the plan for the disposal of radioactive waste arising from the decommissioning of the Latina Nuclear Power Plant, located at Latina, Latium region, Italy

1

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2013/C 078/02 | Euro exchange rates | 3 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2013/C 078/02

Euro exchange rates

3

| | V   Announcements |
| --- | --- |
| | ADMINISTRATIVE PROCEDURES |
| | European Commission |
| 2013/C 078/03 | Call for proposals under the work programme of the ENIAC Joint Undertaking | 4 |
| | OTHER ACTS |
| | European Commission |
| 2013/C 078/04 | 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 |
| 2013/C 078/05 | 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 | 9 |

V   Announcements

ADMINISTRATIVE PROCEDURES

European Commission

2013/C 078/03

Call for proposals under the work programme of the ENIAC Joint Undertaking

4

OTHER ACTS

European Commission

2013/C 078/04

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

2013/C 078/05

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

9

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

EN

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I Resolutions, recommendations and opinions

OPINIONS

European Commission

| 16.3.2013 | EN | Official Journal of the European Union | C 78/1 |
| --- | --- | --- | --- |

16.3.2013

EN

Official Journal of the European Union

C 78/1

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COMMISSION OPINION

of 13 March 2013

relating to the plan for the disposal of radioactive waste arising from the decommissioning of the Latina Nuclear Power Plant, located at Latina, Latium region, Italy

(Only the Italian text is authentic)

2013/C 78/01

The assessment below is carried out under the provisions of the Euratom Treaty, without prejudice to any additional assessments to be carried out under the Treaty on the Functioning of the European Union and the obligations stemming from it and from secondary legislation (1).

On 18 October 2012, the European Commission received from the Italian Government, in accordance with Article 37 of the Euratom Treaty, General Data relating to the plan for the disposal of radioactive waste arising from the decommissioning of the Latina Nuclear Power Plant.

On the basis of these data and additional information requested by the Commission on 30 October 2012 and provided by the Italian authorities on 17 December 2012, and following consultation with the Group of Experts, the Commission has drawn up the following opinion:

| 1. | The distances between the Latina site and the nearest border with another Member State are 290 km for France and 460 km for Slovenia. |
| --- | --- |

1.

The distances between the Latina site and the nearest border with another Member State are 290 km for France and 460 km for Slovenia.

| 2. | During normal decommissioning operations the discharges of liquid and gaseous radioactive effluents are not liable to cause an exposure of the population in another Member State that would be significant from the point of view of health. |
| --- | --- |

2.

During normal decommissioning operations the discharges of liquid and gaseous radioactive effluents are not liable to cause an exposure of the population in another Member State that would be significant from the point of view of health.

| 3. | Solid radioactive waste will be stored on site awaiting the availability of a national repository. |
| --- | --- |

3.

Solid radioactive waste will be stored on site awaiting the availability of a national repository.

| 4. | Non-radioactive solid waste and residual materials in compliance with clearance levels will be released from regulatory control for disposal as conventional waste or for reuse or recycling. This will be done in compliance with the criteria laid down in the Basic Safety Standards (Directive 96/29/Euratom). |
| --- | --- |

4.

Non-radioactive solid waste and residual materials in compliance with clearance levels will be released from regulatory control for disposal as conventional waste or for reuse or recycling. This will be done in compliance with the criteria laid down in the Basic Safety Standards (Directive 96/29/Euratom).

| 5. | In the event of unplanned releases of radioactive effluents that may follow an accident of the type and magnitude considered in the General Data, the doses likely to be received by the population in another Member State would not be significant from the point of view of health. |
| --- | --- |

5.

In the event of unplanned releases of radioactive effluents that may follow an accident of the type and magnitude considered in the General Data, the doses likely to be received by the population in another Member State would not be significant from the point of view of health.

In conclusion, the Commission is of the opinion that the implementation of the plan for the disposal of radioactive waste in whatever form, arising from the decommissioning of the Latina Nuclear Power Plant, located at Latina, Latium region, Italy, both in normal operation and in the event of an accident of the type and magnitude considered in the General Data, is not liable to result in a radioactive contamination, significant from the point of view of health, of the water, soil or airspace of another Member State.

Done at Brussels, 13 March 2013.

For the Commission

Günther OETTINGER

Member of the Commission

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(1)  For instance, under the Treaty on the Functioning of the European Union, environmental aspects should be further assessed. Indicatively, the Commission would like to draw attention to the provisions of Directive 2011/92/EU on the assessment of the effects of certain public and private projects on the environment, Directive 2001/42/EC on the assessment of the effects of certain plans and programmes on the environment, as well as of Directive 92/43/EEC on the conservation of natural habitats and of wild fauna and flora and Directive 2000/60/EC establishing a framework for Community action in the field of water policy.

1

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 16.3.2013 | EN | Official Journal of the European Union | C 78/3 |
| --- | --- | --- | --- |

16.3.2013

EN

Official Journal of the European Union

C 78/3

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Euro exchange rates (1)

15 March 2013

2013/C 78/02

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3086 |
| JPY | Japanese yen | 125,56 |
| DKK | Danish krone | 7,4581 |
| GBP | Pound sterling | 0,86400 |
| SEK | Swedish krona | 8,3515 |
| CHF | Swiss franc | 1,2308 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 7,5325 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,575 |
| HUF | Hungarian forint | 305,11 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7014 |
| PLN | Polish zloty | 4,1505 |
| RON | Romanian leu | 4,3931 |
| TRY | Turkish lira | 2,3666 |
| AUD | Australian dollar | 1,2609 |
| CAD | Canadian dollar | 1,3352 |
| HKD | Hong Kong dollar | 10,1525 |
| NZD | New Zealand dollar | 1,5888 |
| SGD | Singapore dollar | 1,6334 |
| KRW | South Korean won | 1 452,89 |
| ZAR | South African rand | 12,0108 |
| CNY | Chinese yuan renminbi | 8,1354 |
| HRK | Croatian kuna | 7,5825 |
| IDR | Indonesian rupiah | 12 701,42 |
| MYR | Malaysian ringgit | 4,0877 |
| PHP | Philippine peso | 53,121 |
| RUB | Russian rouble | 40,0750 |
| THB | Thai baht | 38,656 |
| BRL | Brazilian real | 2,5785 |
| MXN | Mexican peso | 16,2443 |
| INR | Indian rupee | 70,6710 |

Currency

Exchange rate

USD

US dollar

1,3086

JPY

Japanese yen

125,56

DKK

Danish krone

7,4581

GBP

Pound sterling

0,86400

SEK

Swedish krona

8,3515

CHF

Swiss franc

1,2308

ISK

Iceland króna

NOK

Norwegian krone

7,5325

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,575

HUF

Hungarian forint

305,11

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7014

PLN

Polish zloty

4,1505

RON

Romanian leu

4,3931

TRY

Turkish lira

2,3666

AUD

Australian dollar

1,2609

CAD

Canadian dollar

1,3352

HKD

Hong Kong dollar

10,1525

NZD

New Zealand dollar

1,5888

SGD

Singapore dollar

1,6334

KRW

South Korean won

1 452,89

ZAR

South African rand

12,0108

CNY

Chinese yuan renminbi

8,1354

HRK

Croatian kuna

7,5825

IDR

Indonesian rupiah

12 701,42

MYR

Malaysian ringgit

4,0877

PHP

Philippine peso

53,121

RUB

Russian rouble

40,0750

THB

Thai baht

38,656

BRL

Brazilian real

2,5785

MXN

Mexican peso

16,2443

INR

Indian rupee

70,6710

---

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

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V Announcements

ADMINISTRATIVE PROCEDURES

European Commission

| 16.3.2013 | EN | Official Journal of the European Union | C 78/4 |
| --- | --- | --- | --- |

16.3.2013

EN

Official Journal of the European Union

C 78/4

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Call for proposals under the work programme of the ENIAC Joint Undertaking

2013/C 78/03

Notice is hereby given of the launch of a call for proposals under the work programme of the ENIAC Joint Undertaking.

Proposals are invited for the following call: ENIAC-2013-2.

Call documentation including deadline and budget is given in the call text, which is published on the following website:

http://www.eniac.eu/web/calls/ENIACJU_Call9_2013-2.php

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OTHER ACTS

European Commission

| 16.3.2013 | EN | Official Journal of the European Union | C 78/5 |
| --- | --- | --- | --- |

16.3.2013

EN

Official Journal of the European Union

C 78/5

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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

2013/C 78/04

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)

‘MACCHERONCINI DI CAMPOFILONE’

EC No: IT-PGI-0005-0886-27.07.2011

PGI ( X ) PDO ( )

1.   Name:

‘Maccheroncini di Campofilone’

2.   Member State or Third Country:

Italy

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

| Class 2.7. | Pasta |
| --- | --- |

Class 2.7.

Pasta

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

‘Maccheroncini di Campofilone’ is a dried pasta produced from eggs and common wheat flour or semolina. The characteristics of these raw materials are described in point 3.3. When released for consumption, the strands of pasta have the following physical and chemical characteristics per 100 g of finished product:

| — | length: between 35 cm and 60 cm, |
| --- | --- |

—

length: between 35 cm and 60 cm,

| — | width: between 0,80 mm and 1,20 mm, |
| --- | --- |

—

width: between 0,80 mm and 1,20 mm,

| — | thickness: between 0,3 mm and 0,7 mm, |
| --- | --- |

—

thickness: between 0,3 mm and 0,7 mm,

| — | protein (nitrogen × 5,70): minimum 12,5 % of total dry matter. |
| --- | --- |

—

protein (nitrogen × 5,70): minimum 12,5 % of total dry matter.

3.3.   Raw materials:

The raw materials used to produce ‘Maccheroncini di Campofilone’ PGI must not contain GMOs and must have the following quality characteristics per 100 g of product:

| — | the eggs must be barn eggs from hens reared exclusively on non-GMO cereals and must not contain synthetic pigments. They must contain between 10 g and 12 g of protein, more than 9 g of fat and at most 33 ppm of beta-carotene and have a dry residue of at least 20 % expressed as dry matter, |
| --- | --- |

—

the eggs must be barn eggs from hens reared exclusively on non-GMO cereals and must not contain synthetic pigments. They must contain between 10 g and 12 g of protein, more than 9 g of fat and at most 33 ppm of beta-carotene and have a dry residue of at least 20 % expressed as dry matter,

| — | the protein (nitrogen × 5,70) content of the durum wheat semolina must be at least 12,5 % of the dry matter, |
| --- | --- |

—

the protein (nitrogen × 5,70) content of the durum wheat semolina must be at least 12,5 % of the dry matter,

| — | the protein (nitrogen × 5,70) content of the common wheat flour must be at least 10 % of the dry matter. |
| --- | --- |

—

the protein (nitrogen × 5,70) content of the common wheat flour must be at least 10 % of the dry matter.

3.4.   Feed:

—

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

All stages of ‘Maccheroncini di Campofilone’ production — kneading, rolling out the sheets of dough, cutting and drying — must take place in the geographical area identified in point 4.

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

After the dough has been kneaded, rolled out into sheets and cut, the strands of ‘Maccheroncini di Campofilone’ are laid out on sheets of white food packaging paper 22 cm to 26 cm wide and 32 cm to 35 cm long. Each sheet of paper and the fresh product it contains weighs between 155 g and 175 g. After the four sides of the paper have been folded upwards in the traditional manner to prevent the product falling off, the sheets are placed in an orderly manner on special racks for drying. After drying, the sheets are placed into packages.

Packaging takes place in the factory only and is necessary so as to ensure that the delicate, extremely fragile product is adequately protected during transport and storage.

Indeed, if ‘Maccheroncini di Campofilone’ were to be transported without the appropriate protection offered by the box, it would be susceptible to being shaken around and broken. As a result, the pasta would lose the typical physical characteristics described in point 3.2 which help ensure that it can be recognised immediately on sight.

3.7.   Specific rules concerning labelling:

Each box and the labels on the packaging must feature, in clear and legible print, not only the information required by law but also:

the EU's ‘protected geographical indication’ symbol laid down by Regulation (EC) No 1898/2006 alongside the words ‘Maccheroncini di Campofilone indicazione geografica protetta’ (‘Maccheroncini di Campofilone protected geographical indication’). The name ‘Maccheroncini di Campofilone’ must be written with characters at least 5 mm high.

It is forbidden to add any description that is not expressly provided for. However, references to brand names may be used, on condition that they have no laudatory meaning and are not such as to mislead the purchaser.

The name ‘Maccheroncini di Campofilone’ is untranslatable.

4.   Concise definition of the geographical area:

The production area for ‘Maccheroncini di Campofilone’ PGI is the municipality of Campofilone in the province of Fermo in the region of Le Marche.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

Campofilone is a medieval village located on a hill in the lower Valle dell'Aso valley at an altitude of 210 m above sea level. An agricultural centre, it is located amidst very picturesque scenery ranging from the white, snow-capped peaks of the Parco dei Monti Sibillini mountain park to the green hills to the azure Adriatic Sea. The area has a particularly good climate, as its proximity to the sea is such that the breeze makes the climate very pleasant by mitigating the coolness caused by altitude.

5.2.   Specificity of the product:

‘Maccheroncini di Campofilone’ differs decidedly from other types of pasta owing to the thinness of the dough sheet and the very finely cut strands of pasta. These characteristics give the product a very short cooking time of one minute in boiling water or directly in the sauce without the need for pre-boiling. Another fundamental characteristic demonstrating the uniqueness of ‘Maccheroncini di Campofilone’ is the percentage of egg used in the dough, which is markedly higher than that used in other types of pasta. Between 7 and 10 eggs are used per kilogram of durum wheat semolina or common wheat flour, or at least 33 % if expressed in percentage terms.

This percentage and the slow drying process make for a very high-yielding product: while 250 g of generic pasta corresponds to two generous helpings, the same quantity of ‘Maccheroncini di Campofilone’ gives four helpings.

Because it is high yielding, ‘Maccheroncini di Campofilone’ can absorb more sauce than other types of pasta.

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):

The application for PGI status is justified by the product's reputation and fame. ‘Maccheroncini di Campofilone’ is synonymous with the culture of the Campofilone area in its most authentic form. The artisan production of this pasta is an expression of the popular tradition of the medieval village of Campofilone that has been handed down through the generations. Eggs in particular were not always available year round and were dependant on the biological cycle of the hens. This stimulated the ingenuity and imagination of the women of the village, who began making pasta at home, first as fresh pasta and then gradually developing what was to become a drying process. Dry pasta was more convenient than fresh pasta as it could be stored in bread chests and eaten throughout the year. However, the rough way the pasta was cut had a disadvantage, namely that on contact with air during the drying process the pasta would bend and break into several pieces, meaning that it could not be eaten in whole strands. The housewives then cleverly began cutting the dough into extremely fine strands that were not broken on contact with air and thus remained intact until being eaten. The art of ‘Maccheroncini di Campofilone’ was thus born in the kitchen before being taken up by small workshops. Since then, these extremely fine golden strands have played a particularly important role, moving away from ‘everyday’ meals and becoming the signature dish at festive dinners, a symbol of the prowess of the mistress of the house. Initially it was eaten only on the main feast days and was a prestigious offering to make to important friends.

Unchanged tradition and skill over 600 years gave rise to family-run businesses that have made Campofilone famous in the wider world. As early as the 15th century ‘Maccheroncini di Campofilone’ was considered a delicacy and was mentioned in the correspondence of Campofilone Abbey, in some documents from the Council of Trent and in the recipe books of some noble houses. Then, at the beginning of the 20th century, some housewives and innkeepers began serving ‘Maccheroncini’, with its typical long, fine strands, to visitors to the area. The Touring Club Italiano's first ‘Guida Gastronomica d'Italia’ (‘Gastronomic Guide to Italy’) (1931) referred to ‘Maccheroncini di Campofilone’ and thus documented an existence of a strong link between that speciality and its home village. This association was bolstered after the Second World War and 1960 saw the opening of the ‘Nello Spinosi’ artisan workshop. In 1965, the artisan firm ‘Alimentari Valdaso’ entered the market with the result that the production and spread of Campofilone's traditional product increased further.

Campofilone's fair is an unmissable opportunity to taste the village's culinary speciality. The fair dates back to 1964 and has since been held every year over 3 of the first 10 days of August. For the occasion the village is visited by thousands of tourists and around 20 000 helpings of pasta are served. This testifies to the success of Campofilone's fair and thus the reputation of ‘Maccheroncini di Campofilone’.

The pasta-makers of Campofilone have won prizes and awards of national and international profile, thus confirming that the village of Campofilone has inextricably associated its reputation and name with this true culinary delicacy. A production district has thus arisen with human resources that are highly specialised in pasta production.

Over time, ‘Maccheroncini di Campofilone’ has reached the most important markets, those of Europe, the United States, Canada, the Arab world and Asia. The value of ‘Maccheroncini di Campofilone’ lies in the fact that its production technique has remained unchanged over the course of the centuries, with no changes to its simple, distinctive composition and the particular type of drying. Moreover, it is a product whose production requires specific skills and experience. These characteristics make it a particularly high-quality product in terms of yield, taste, lightness and ease of cooking.

Reference to publication of the specification:

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

The Ministry launched the national procedure for opposing the proposal to recognise ‘Maccheroncini di Campofilone’ as a protected geographical indication in Official Gazette of the Italian Republic No 131 of 8 June 2011.

The full text of the product specification is available on the following website:

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or by going directly to the home page of the Ministry (http://www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (on the top right of the screen) and finally on ‘Disciplinari di Produzione all'esame dell'UE’.

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

(3)  See footnote 2.

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

EN

Official Journal of the European Union

C 78/9

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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 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).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

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’

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

PGI ( ) PDO ( X )

1.   Name:

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

2.   Member State or Third Country:

France

3.   Description of the agricultural product or foodstuff:

3.1.   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:

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):

| — | 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):

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

| — | 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):

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:

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.:

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, |
| --- | --- |

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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. |
| --- | --- |

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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:

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’, |
| --- | --- |

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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. |
| --- | --- |

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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:

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:

5.1.   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:

‘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 %, |
| --- | --- |

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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, |
| --- | --- |

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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, |
| --- | --- |

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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):

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:

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

http://agriculture.gouv.fr/IMG/pdf/CDCCoppaDeCorse_cle073621.pdf

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

(3)  See footnote 2.

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