# Official Journal C 109/2011

| | ISSN 1725-2423
  doi:10.3000/17252423.C_2011.109.eng |
| --- | --- |
| Official Journal
  of the European Union | C 109 |
| | |
| English edition | Information and Notices | Volume 548 April 2011 |

ISSN 1725-2423

doi:10.3000/17252423.C_2011.109.eng

Official Journal

of the European Union

C 109

English edition

Information and Notices

Volume 548 April 2011

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| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2011/C 109/01 | Euro exchange rates | 1 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2011/C 109/01

Euro exchange rates

1

| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2011/C 109/02 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 2 |
| 2011/C 109/03 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 6 |

V   Announcements

OTHER ACTS

European Commission

2011/C 109/02

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2

2011/C 109/03

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

6

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

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 8.4.2011 | EN | Official Journal of the European Union | C 109/1 |
| --- | --- | --- | --- |

8.4.2011

EN

Official Journal of the European Union

C 109/1

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Euro exchange rates (1)

7 April 2011

2011/C 109/01

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,4283 |
| JPY | Japanese yen | 121,70 |
| DKK | Danish krone | 7,4571 |
| GBP | Pound sterling | 0,87590 |
| SEK | Swedish krona | 9,0455 |
| CHF | Swiss franc | 1,3118 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 7,8175 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 24,435 |
| HUF | Hungarian forint | 264,28 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7093 |
| PLN | Polish zloty | 3,9755 |
| RON | Romanian leu | 4,1125 |
| TRY | Turkish lira | 2,1620 |
| AUD | Australian dollar | 1,3614 |
| CAD | Canadian dollar | 1,3695 |
| HKD | Hong Kong dollar | 11,1009 |
| NZD | New Zealand dollar | 1,8345 |
| SGD | Singapore dollar | 1,8002 |
| KRW | South Korean won | 1 557,45 |
| ZAR | South African rand | 9,5544 |
| CNY | Chinese yuan renminbi | 9,3442 |
| HRK | Croatian kuna | 7,3720 |
| IDR | Indonesian rupiah | 12 387,16 |
| MYR | Malaysian ringgit | 4,3263 |
| PHP | Philippine peso | 61,531 |
| RUB | Russian rouble | 40,3840 |
| THB | Thai baht | 42,963 |
| BRL | Brazilian real | 2,2842 |
| MXN | Mexican peso | 16,8443 |
| INR | Indian rupee | 63,1380 |

Currency

Exchange rate

USD

US dollar

1,4283

JPY

Japanese yen

121,70

DKK

Danish krone

7,4571

GBP

Pound sterling

0,87590

SEK

Swedish krona

9,0455

CHF

Swiss franc

1,3118

ISK

Iceland króna

NOK

Norwegian krone

7,8175

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

24,435

HUF

Hungarian forint

264,28

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7093

PLN

Polish zloty

3,9755

RON

Romanian leu

4,1125

TRY

Turkish lira

2,1620

AUD

Australian dollar

1,3614

CAD

Canadian dollar

1,3695

HKD

Hong Kong dollar

11,1009

NZD

New Zealand dollar

1,8345

SGD

Singapore dollar

1,8002

KRW

South Korean won

1 557,45

ZAR

South African rand

9,5544

CNY

Chinese yuan renminbi

9,3442

HRK

Croatian kuna

7,3720

IDR

Indonesian rupiah

12 387,16

MYR

Malaysian ringgit

4,3263

PHP

Philippine peso

61,531

RUB

Russian rouble

40,3840

THB

Thai baht

42,963

BRL

Brazilian real

2,2842

MXN

Mexican peso

16,8443

INR

Indian rupee

63,1380

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

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V Announcements

OTHER ACTS

European Commission

| 8.4.2011 | EN | Official Journal of the European Union | C 109/2 |
| --- | --- | --- | --- |

8.4.2011

EN

Official Journal of the European Union

C 109/2

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Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2011/C 109/02

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘CILIEGIA DELL’ETNA’

EC No: IT-PDO-0005-0572-23.11.2006

PGI ( ) PDO ( X )

1.   Name:

‘Ciliegia dell'Etna’

2.   Member State or third country:

Italy

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

| Class 1.6. | Fruit, vegetables and cereals, fresh or processed |
| --- | --- |

Class 1.6.

Fruit, vegetables and cereals, fresh or processed

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

The ‘Ciliegia dell'Etna’ protected designation of origin may be used for fruit of the Prunus avium L. sweet cherry tree, Rosaceae family, Mastrantonio (Donnantonio) ecotype. Its specific characteristics are:

| — | Sugars: ≥ 19 °Bx |
| --- | --- |

—

Sugars: ≥ 19 °Bx

| — | Acidity (grams of malic acid/100 ml): ≤ 0,4 |
| --- | --- |

—

Acidity (grams of malic acid/100 ml): ≤ 0,4

| — | °Bx/acidity ratio: ≥ 47,5 |
| --- | --- |

—

°Bx/acidity ratio: ≥ 47,5

| — | Firmness (N): ≥ 5,5 |
| --- | --- |

—

Firmness (N): ≥ 5,5

| — | Stalk length (mm): 35-55 |
| --- | --- |

—

Stalk length (mm): 35-55

| — | Minimum weight of the fruit (g): 7 |
| --- | --- |

—

Minimum weight of the fruit (g): 7

‘Ciliegia dell'Etna’ is bright red, medium to large, crunchy on the outside with very firm flesh and a long stalk.

The fruit is sweet but not cloying, and the low level of acidity gives it a very pleasant, well balanced flavour.

The sales classes of ‘Ciliegia dell'Etna’ are as follows:

| — | Extra (E): fruit weighing over 8,5 g, |
| --- | --- |

—

Extra (E): fruit weighing over 8,5 g,

| — | First Class: fruit weighing between 7 g and 8,5 g. |
| --- | --- |

—

First Class: fruit weighing between 7 g and 8,5 g.

3.3.   Raw materials (for processed products only):

—

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

—

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

‘Ciliegia dell'Etna’ PDO must be grown in the area defined in point 4 below. More specifically, harvesting must be in line with the natural ripening of the fruit and be carried out by hand with the stalk attached so as to avoid disease and rotting. From harvesting up until the time of sale, the fruit must be stored in cool, shady places to avoid loss of quality and shelf life.

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

‘Ciliegia dell'Etna’ PDO must be packaged in the production area defined in point 4 so as to avoid a situation whereby transporting the product loose causes it to deteriorate and lose its distinctive characteristics. Indeed, handling and transport can cause the deterioration of the fruit, and in particular the exocarp and the flesh, with bruising, cracking and thus the development of mould, which would negate the quality of produce released for consumption under the ‘Ciliegia dell'Etna’ PDO name.

It is thus necessary for these operations to be carried out within the production area by staff with specific occupational skills, without the product being transported prior to packaging and with it being placed directly in appropriately sized containers after undergoing an initial selection process to remove inferior fruit. If marketing does not take place within 48 hours of harvesting, the fruit must be cooled using refrigeration equipment and undergo all methods for slowing down the breathing of the fruit.

‘Ciliegia dell'Etna’ PDO must be marketed fresh in new, clean and dry packaging made of a material that is in line with the packaging rules in force. The containers must have a maximum capacity of 10 kg of produce, have rigid sides and be no higher than 12 cm so as to avoid damage caused by compacting during transport.

The packages must contain only cherries of the Mastrantonio (Donnantonio) ecotype of a uniform size and degree of ripening.

All packages must be wrapped in plastic film and closed with a suitable protective seal that breaks when the package is opened.

3.7.   Specific rules concerning labelling:

The outer part of all packages must include not only the logo of the designation and the Community graphic symbol and associated wordings but also the information required by law such as the name, company name and address of the packager, the names of the holdings of origin of the fruit, where relevant, the net weight as sold, the date of packaging and the sales class. No indication of origin not expressly provided for or additional wording likely to mislead consumers may be added to the designation. The logo of the designation is rectangular and measures 100 mm × 38 mm. The top part features the words ‘Denominazione d'Origine Protetta’, the centre features the acronym ‘D.O.P’ and the bottom part features the designation ‘Ciliegia dell'Etna’. The right-hand side of the logo features two differently sized cherries superimposed on a depiction of Sicily.

Image

4.   Concise definition of the geographical area:

The production area of ‘Ciliegia dell'Etna’ extends from the Ionian Sea up to altitudes of 1 600 m above sea level on the eastern and south-eastern slopes of Mount Etna and includes the administrative territory of the following municipalities in the Province of Catania: Giarre, Riposto, Mascali, Fiumefreddo di Sicilia, Piedimonte Etneo, Linguaglossa, Castiglione di Sicilia, Randazzo, Milo, Zafferana Etnea, S. Venerina, Sant'Alfio, Trecastagni, Pedara, Viagrande, Nicolosi, Ragalna, Adrano, Biancavilla, S. Maria di Licodia, Belpasso, Aci S. Antonio and Acireale.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The ‘Ciliegia dell'Etna’ PDO cultivation area is characterised by soils that have developed on volcanic substrates. In particular, the soil of volcanic origin and the significant temperature variations give ‘Ciliegia dell'Etna’ its red colour. The soils in the mountainous part of the area are rather shallow, highly stony at the surface, sandy in texture and rich in skeleton, while the soils in the hilly and coastal parts are more developed, deeper, loamy-sandy in texture and irrigable. The distribution of the area up to 1 600 m above sea level gives ‘Ciliegia dell'Etna’ unique characteristics in terms of ripening times. In effect, the ripening times cover a very wide range which, for the Mastrantonio (Donnantonio) ecotype, runs from the beginning of June until the final third of July. Hard frosts are rare and are caused by thermal inversions, which are less common in the better ventilated hilly areas. Absolute values for maximum temperatures peak at 44,3 °C in July and average at 39-40 °C. Annual precipitation levels are the highest in the province and in Sicily as a whole and increase with altitude.

5.2.   Specificity of the product:

The distinctive element of ‘Ciliegia dell'Etna’ as compared to other varieties in the area or the same variety grown outside the area is its low level of acidity together with its crunchiness and high sugar content. This allows the development of a mature, bright red, bulging fruit that is very sweet without, however, giving the cloying sensation typical of products with a high concentration of sugar. To these characteristics should be added the fact that the product has a wider range of ripening times than other cherries, as they reflect the progressive increase in altitude above sea level of the cultivation areas around Mount Etna.

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 Etna massif is renowned for its cherry production and for the quality of the cherries produced. The name ‘Etna’ is closely linked to cherries, since many consumers in Italy associate the area with cherries and vice versa. The distinctive characteristics of ‘Ciliegia dell'Etna’ stem directly from the morphological and soil/climate characteristics of the production area and the input of growers in preparing the land and managing the orchards. Indeed, although the easterly and south-easterly aspect of the geographical area of production, the high level of sunshine, the prevailing winds and the significant temperature variations are conditions that are conducive to cherry growing, the difficulties arising from the extreme proximity to the volcanic Mount Etna have required significant efforts on the part of local farmers to make the extensive, rough, barren areas of lava productive. The human input has involved carrying out difficult agronomic work to access groundwater, plough the soil and terrace the land, which has led to the development of orchards at various altitudes and given farmers specific skills in the management thereof. To this day, the continued commitment of local growers to looking after and correctly running the orchards on the slopes of Mount Etna make it possible to stagger the ripening of the fruit. This extends the harvesting period, makes it possible for ‘Ciliegia dell'Etna’ to take full advantage of the particularly favourable climate conditions and allows the production of a fruit that can be appreciated for its bright colour, firmness and delicate flavour. The quality of the product is confirmed by the success of the traditional festival celebrating it.

In other words, in addition to the natural environment, the human factor — its age-old tradition, the effort of transforming the ‘sciare’ (from the Arab for ‘scorched earth’) into fertile land, the widespread use of local irrigation systems that make possible fertirrigation and deficit irrigation in view of the long growing season during the dry period — has played a decisive role in creating the strong link between ‘Ciliegia dell'Etna’ and the Etna area.

Indeed, over the years a cultural context and significant ancillary economy have developed around ‘Ciliegia dell'Etna’ cultivation. This heritage is made up of trades, traditions and customs practised over the centuries by fruit growers, who continue to hand them down from one generation to the next. Examples include the use of the dialect names for the fruit, ‘cirasa’ or ‘ciriegia’; the technique of preparing the land known as the ‘terre scatinate’ (literally ‘unchained lands’), that is the land resulting from work to break up the lava; the growing techniques involving the use of the grafting methods known as ‘sgroppo’ or ‘pezza’; and the manual harvesting technique involving the use of ladders with thirty rungs and baskets known as ‘panari’.

To conclude, all the above elements make it possible to state, as many authors have already done, that the cultivation of ‘Ciliegia dell'Etna’ has deep roots in the Mount Etna area and that the experience gained by farmers in the locality over the generations, with the ongoing pursuit and implementation of specific growing techniques, has created the conditions for ‘Ciliegia dell'Etna’ growing to successfully establish itself over time, to the point where it has become part of the historical/traditional and cultural heritage of the area.

Reference to publication of the specification:

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

The Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Ciliegia dell'Etna’ as a protected designation of origin in Official Gazette of the Italian Republic No 75 of 30 March 2006.

The full text of the product specification is available:

| — | on the following website: http://www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop,%20Igp%20e%20Stg
  or |
| --- | --- |

—

on the following website: http://www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop,%20Igp%20e%20Stg

or

| — | by going directly to the home page of the Ministry (http://www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the display) and then on ‘Disciplinari di Produzione all'esame dell'UE [regolamento (CE) n. 510/2006]’. |
| --- | --- |

—

by going directly to the home page of the Ministry (http://www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the display) and then on ‘Disciplinari di Produzione all'esame dell'UE [regolamento (CE) n. 510/2006]’.

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(1)  OJ L 93, 31.3.2006, p. 12.

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| 8.4.2011 | EN | Official Journal of the European Union | C 109/6 |
| --- | --- | --- | --- |

8.4.2011

EN

Official Journal of the European Union

C 109/6

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Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2011/C 109/03

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘HOLSTEINER KATENSCHINKEN’/‘HOLSTEINER SCHINKEN’/‘HOLSTEINER KATENRAUCHSCHINKEN’/‘HOLSTEINER KNOCHENSCHINKEN’

EC No: DE-PGI-0005-0713-14.07.2008

PGI ( X ) PDO ( )

1.   Name:

‘Holsteiner Katenschinken’/‘Holsteiner Schinken’/‘Holsteiner Katenrauchschinken’/‘Holsteiner Knochenschinken’

2.   Member State or third country:

Germany

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

| Class 1.2: | Meat products |
| --- | --- |

Class 1.2:

Meat products

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

‘Holsteiner Katenschinken’/‘Holsteiner Schinken’/‘Holsteiner Katenrauchschinken’/‘Holsteiner Knochenschinken’, hereinafter referred to collectively as ‘Holsteiner Katenschinken’, is made from a ham from which the hinge bone and the tube bone have not been removed. The ham is round-cut (‘Hamburger Rundschnitt’), salted by hand and slowly cold-smoked over beech wood. The entire production process, from the delivery of the meat to the maturing of the whole ham, takes place within the geographical area concerned over a period of at least four months. At the end of the maturing period, the cut surface of the ham has a strong red colour with slight marbling. It has a pleasant, natural smoky smell and taste, mainly of beech wood. The fat has a slightly nutty taste. As regards its tactile properties, ‘Holsteiner Katenschinken’ is smooth und robust (solid).

Depending on the breed of pig, the finished hams weigh about 7,5 to 19 kg. The maximum water content is 68 %.

The basic ingredients are: ham, smoke, salt, saltpetre, nitrate curing salt and spices. In addition, for the slow cold-smoking method only beech wood is used.

‘Holsteiner Katenschinken’ is sold as a whole ham, or is cut to the customer’s order. Cuts are also vacuum-packed and allowed to mature before being sold (thin flank, butt end, thick flank, slices).

3.3.   Raw materials (for processed products only):

The haunches of pigs of any origin are used to produce ‘Holsteiner Katenschinken’.

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

—

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

The entire production process, from the delivery of the raw material to the maturing of the whole ham, must take place within the specified geographical area.

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

—

3.7.   Specific rules concerning labelling:

The product (whole ham, cuts or slices) is labelled as ‘Holsteiner Katenschinken’ on its packaging. The Schutzgemeinschaft Schleswig-Holsteinischer Schinkenhersteller e.V. (Association for the Protection of Ham-Producers in Schleswig-Holstein) allows its members to use an emblem which can be displayed on the packaging of whole hams, cuts or slices of ‘Holsteiner Katenschinken’. Firms which are not members of the Association may also produce and market ‘Holsteiner Katenschinken’ as long as they meet the conditions of the specification.

4.   Concise definition of the geographical area:

The geographical area comprises the entire federal state of Schleswig-Holstein.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

‘Holsteiner Katenschinken’ has a long tradition in Schleswig-Holstein and is a firmly established part of its regional culture.

The historical evolution of ‘Holsteiner Katenschinken’ can be seen as the interaction of a number of factors. In Schleswig-Holstein, these factors define the special production process and the resulting high quality of ‘Holsteiner Katenschinken’:

| — | The climatic conditions in Schleswig-Holstein led to the growth of forests, large proportions of which consisted of oak and beech. Their fruit, acorns and beechnuts were used for fattening pigs. Pig-fattening and forestry used to be mainstays of the agricultural economy. |
| --- | --- |

—

The climatic conditions in Schleswig-Holstein led to the growth of forests, large proportions of which consisted of oak and beech. Their fruit, acorns and beechnuts were used for fattening pigs. Pig-fattening and forestry used to be mainstays of the agricultural economy.

| — | Beech wood was not only used for building houses; the fact that it burns slowly meant that it was also used on open fires. Given the abundance of wood and the nature of its economy, a particular type of house evolved in Schleswig-Holstein. This was known as a ‘Hallenhaus’, which did not have a chimney. Ham and other meat products were treated in the smoke of the open fire — one of the few conservation methods available at the time. Since the time of the earliest settlements in the region, on through the Middle Ages and up until the industrial age, this type of house was the predominant and most widespread form of dwelling in Schleswig-Holstein. |
| --- | --- |

—

Beech wood was not only used for building houses; the fact that it burns slowly meant that it was also used on open fires. Given the abundance of wood and the nature of its economy, a particular type of house evolved in Schleswig-Holstein. This was known as a ‘Hallenhaus’, which did not have a chimney. Ham and other meat products were treated in the smoke of the open fire — one of the few conservation methods available at the time. Since the time of the earliest settlements in the region, on through the Middle Ages and up until the industrial age, this type of house was the predominant and most widespread form of dwelling in Schleswig-Holstein.

| — | The Hallenhaus, which served as a model for the smokehouses (Räucherkaten), is inextricably linked with the tradition and development of the cold-smoking process for ‘Katenschinken’, and is associated by consumers in a positive way with this special ham product. |
| --- | --- |

—

The Hallenhaus, which served as a model for the smokehouses (Räucherkaten), is inextricably linked with the tradition and development of the cold-smoking process for ‘Katenschinken’, and is associated by consumers in a positive way with this special ham product.

| — | Given the consistently high levels of air humidity, air-curing of ham is not possible in Schleswig-Holstein because mould forms very quickly. This was the reason for developing the special method of smoking used for ‘Holsteiner Katenschinken’. |
| --- | --- |

—

Given the consistently high levels of air humidity, air-curing of ham is not possible in Schleswig-Holstein because mould forms very quickly. This was the reason for developing the special method of smoking used for ‘Holsteiner Katenschinken’.

| — | Curing, the step prior to the process of smoking, was possible only because salt was available here from an early time. It could be obtained from sea salt, or by burning plants with high salinity. It was possible to satisfy increased demand by making use of the ‘Ochsenweg’ and ‘Salzstrasse’ trade routes. |
| --- | --- |

—

Curing, the step prior to the process of smoking, was possible only because salt was available here from an early time. It could be obtained from sea salt, or by burning plants with high salinity. It was possible to satisfy increased demand by making use of the ‘Ochsenweg’ and ‘Salzstrasse’ trade routes.

| — | At the start of the industrial age in the mid-19th century, when there was an increased demand for meat, ham-smoking in Schleswig-Holstein went beyond subsistence needs and began on a commercial scale. |
| --- | --- |

—

At the start of the industrial age in the mid-19th century, when there was an increased demand for meat, ham-smoking in Schleswig-Holstein went beyond subsistence needs and began on a commercial scale.

| — | The long-established smoking method is also firmly rooted in Schleswig-Holstein tradition. Traditionally, slaughtering pigs and smoking hams was work done during the cold time of year. |
| --- | --- |

—

The long-established smoking method is also firmly rooted in Schleswig-Holstein tradition. Traditionally, slaughtering pigs and smoking hams was work done during the cold time of year.

5.2.   Specificity of the product:

The raw ham used to produce ‘Holsteiner Katenschinken’ is salted entirely by hand. This is a dry curing process. The hams are cured for three to eight weeks in the curing rooms at a constantly low temperature and are salted all over each week by hand. The curing mix is rubbed into the hams on the salting tables in the curing rooms and the hams are cured in curing basins or on shelves. During the curing process, salt and spices are slowly drawn from the outside of the ham to the inside.

After salting, the hams are brushed clean or rinsed and left for final curing in a controlled refrigerated environment. During this process the ham matures.

Before the ham is hung in the smoking chamber, it is allowed to surface dry. The smoking process can take several weeks. It takes place in both traditional smokehouses and in modern smoking chambers. The key to the typical taste of ‘Holsteiner Katenschinken’ is the traditional use of beech wood as fuel. The beech wood is burnt slowly and gently glimmering and smoking in the form of logs or chips.

After the end of the maturing period, the cut surface of the ham has a strong red colour with slight marbling. It has a pleasant, natural smoky smell and taste. The fat has a slightly nutty taste. As regards its tactile properties, ‘Holsteiner Katenschinken’ is smooth and solid.

5.3.   Causal link between the geographical area and the quality or characteristic of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

The abovementioned factors specific to Schleswig-Holstein — climatic conditions, special type of house with an open fire, availability of the necessary raw materials, and economic development — have furthered the long tradition of producing ‘Holsteiner Katenschinken’ by the special method of cold-smoking over beech wood, and have helped to give this product a special place in the culture of Schleswig-Holstein. ‘Holsteiner Katenschinken’ has thus evolved into a typical regional speciality which is held in high esteem essentially because of its close ties with the region from which it originates.

‘Holsteiner Katenschinken’ is a typical regional speciality with a long tradition which is also well known outside the region and enjoys a high reputation particularly within the region itself.

It has had an excellent reputation for many hundreds of years. The oldest written reference to it is in a document dating from 1608 which refers to sending ham from the region to Christian IV, King of Denmark, who was the ruler at the time. The quality and high market value of the ham and bacon from the region compared with smoked products from Westphalia, Pomerania and Denmark was even especially mentioned in ‘Zedler's Universallexikon’ (universal dictionary) which appeared in 1742.

At the time of the voyages to the West Indies in the 18th century, ham and bacon from the region were among the most highly sought export products, which were traded for sugar and rum from the islands of the Caribbean.

Local restaurants have always offered ‘Holsteiner Katenschinken’ as a particularly tasty regional speciality. For decades now it can be found throughout the year on virtually every restaurant or hotel menu offering regional specialities, and in local gastronomy it is the most frequently requested traditional accompaniment to locally produced asparagus.

‘Holsteiner Katenschinken’ is also featured as a highly sought delicacy in advertising material for tourism and in reports put out by a wide range of media. Traditional smokehouses producing smoked ham are established destinations for coach excursions for tourists and for many day visitors. A large number of seasonal ‘ham festivals’ help to a create a high profile for ‘Holsteiner Katenschinken’.

In addition, the federal state of Schleswig-Holstein has for decades showcased ‘Holsteiner Katenschinken’ as one of its outstanding typical specialities at the ‘International Green Week’ food and farm trade fair in Berlin.

Reference to publication of the specification:

Full specification published in:

Markenblatt Vol. 51 of 21 December 2007, Part 7a-aa, p. 23771

http://publikationen.dpma.de/DPMApublikationen/dld_gd_file.do?id=221

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(1)  OJ L 93, 31.3.2006, p. 12.

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