# C_2012353EN.01001801.xml

| 17.11.2012 | EN | Official Journal of the European Union | C 353/18 |
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17.11.2012

EN

Official Journal of the European Union

C 353/18

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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

2012/C 353/09

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.

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SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘CARNE DE BRAVO DO RIBATEJO’

‘CARNE DE BRAVO DO RIBATEJO’

EC No: PT-PDO-0005-0789-08.10.2009

EC No: PT-PDO-0005-0789-08.10.2009

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name:

Name:

‘Carne de Bravo do Ribatejo’

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 1.1. | Fresh meat (and offal) |
| --- | --- |

Class 1.1.

Fresh meat (and offal)

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

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

Meat obtained by cutting carcasses of bovines of the Brava de Lide breed. It can be presented chilled in half or quarter carcasses (forequarters and hindquarters). Cuts of ‘Carne de Bravo do Ribatejo’ are packaged in special vacuum packs or other suitable materials and are chilled or frozen by a process of rapid freezing that does not cause damage to the muscle tissue and ensures the tenderness and nutritional qualities of the product by preserving the characteristics of the meat.

The registered name ‘Carne de Bravo do Ribatejo’ may be shown on the labelling, either as the marketing name or in the list of ingredients of foodstuffs containing 95 % to 100 % of the product by weight in the finished product (in accordance with Directive 2000/13/EC on labelling).

In addition to the labelling, the carcasses, quarters, cuts, parts of cuts and slices must always be accompanied, during transport and marketing, with the ‘Certificate of Origin’ issued by the Certification Body and demonstrating that the product meets all of the specific requirements laid down in the specifications.

Age of the animals at slaughter and carcass weights:

| | Age at slaughter | Carcass weight |
| --- | --- | --- |
| ‘Carne de Novilha Brava de Lide’ (meat from heifers of the Brava de Lide breed) | Between 18 and 30 months | Between 100 kg and 200 kg |
| ‘Carne de Novilho Bravo de Lide’ (meat from young bulls of the Brava de Lide breed) | Between 18 and 30 months | Between 150 kg and 250 kg |
| ‘Carne de Vaca Brava de Lide’ (meat from cows of the Brava de Lide breed) | Between 31 and 60 months | Between 100 kg and 250 kg |
| ‘Carne de Toiro Bravo de Lide’ (meat from bulls of the Brava de Lide breed) | Between 31 and 60 months | Under 200 kg |

Age at slaughter

Carcass weight

‘Carne de Novilha Brava de Lide’ (meat from heifers of the Brava de Lide breed)

Between 18 and 30 months

Between 100 kg and 200 kg

‘Carne de Novilho Bravo de Lide’ (meat from young bulls of the Brava de Lide breed)

Between 18 and 30 months

Between 150 kg and 250 kg

‘Carne de Vaca Brava de Lide’ (meat from cows of the Brava de Lide breed)

Between 31 and 60 months

Between 100 kg and 250 kg

‘Carne de Toiro Bravo de Lide’ (meat from bulls of the Brava de Lide breed)

Between 31 and 60 months

Under 200 kg

The carcasses are classified using the SEUROP classification in accordance with certain parameters, conformation and fatness, as follows:

| | ‘Carne de Novilha Brava de Lide’ — carcasses of female bovines weighing between 100 kg and 200 kg when slaughtered between the ages of 18 and 30 months. Conformations E, U, R, O and P under the SEUROP grid are accepted, as are classifications 2, 3 and 4 in relation to fatness under the same grid; |
| --- | --- |

‘Carne de Novilha Brava de Lide’ — carcasses of female bovines weighing between 100 kg and 200 kg when slaughtered between the ages of 18 and 30 months. Conformations E, U, R, O and P under the SEUROP grid are accepted, as are classifications 2, 3 and 4 in relation to fatness under the same grid;

| | ‘Carne de Novilho Bravo de Lide’ — carcasses of male bovines weighing between 150 kg and 250 kg, when slaughtered between the ages of 18 and 30 months. Conformations E, U, R and O under the SEUROP grid are accepted, as are classifications 2, 3 and 4 in relation to fatness under the same grid; |
| --- | --- |

‘Carne de Novilho Bravo de Lide’ — carcasses of male bovines weighing between 150 kg and 250 kg, when slaughtered between the ages of 18 and 30 months. Conformations E, U, R and O under the SEUROP grid are accepted, as are classifications 2, 3 and 4 in relation to fatness under the same grid;

| | ‘Carne de Vaca Brava de Lide’ — carcasses of female bovines weighing between 100 kg and 250 kg when slaughtered between the ages of 31 and 60 months. Conformations E, U, R, O and P under the SEUROP grid are accepted, as are classifications 2, 3 and 4 in relation to fatness under the same grid; |
| --- | --- |

‘Carne de Vaca Brava de Lide’ — carcasses of female bovines weighing between 100 kg and 250 kg when slaughtered between the ages of 31 and 60 months. Conformations E, U, R, O and P under the SEUROP grid are accepted, as are classifications 2, 3 and 4 in relation to fatness under the same grid;

| | ‘Carne de Toiro Bravo de Lide’ — carcasses of male bovines weighing at least 200 kg when slaughtered between the ages of 31 and 60 months. Conformations E, U, R and O under the SEUROP grid are accepted, as are classifications 2, 3 and 4 in relation to fatness under the same grid. |
| --- | --- |

‘Carne de Toiro Bravo de Lide’ — carcasses of male bovines weighing at least 200 kg when slaughtered between the ages of 31 and 60 months. Conformations E, U, R and O under the SEUROP grid are accepted, as are classifications 2, 3 and 4 in relation to fatness under the same grid.

It should be noted that given the handling practices used and the specific characteristics of the Brava de Lide breed — particularly in terms of sex, age and weight at slaughter — category P carcasses under the SEUROP grid may be accepted only for heifers and cows, as explained in Section 5.3 of this document.

Characteristics of the fat: firm and not exudative, white and yellow in colour, shiny, fine-grained, succulent and aromatic with a pleasing, consistent and high-quality flavour. Intramuscular fat is very characteristic of these carcasses, presenting a general aspect referred to as marbling (very fine fibres distributed throughout the muscle tissue), contributing to the juiciness, firmness and flavour of the meat.

Organoleptic characteristics: generally tender, with a firm consistency, lightly veined with intramuscular fat, very juicy with a smooth texture.

The following organoleptic characteristics particular to the product are of special note:

| | Colour: dark, shiny, cherry red. |
| --- | --- |

Colour: dark, shiny, cherry red.

| | pH: under 6. |
| --- | --- |

pH: under 6.

| | Texture: the texture is perceived as a mixture of tenderness, consistency, juiciness and chewiness. |
| --- | --- |

Texture: the texture is perceived as a mixture of tenderness, consistency, juiciness and chewiness.

| | Flavour and aroma: very pleasing and intense, with the typical rich ‘beefy’ flavour and a great deal of taste. |
| --- | --- |

Flavour and aroma: very pleasing and intense, with the typical rich ‘beefy’ flavour and a great deal of taste.

| | Minimum period of ageing of the carcass in cold storage before cutting: at an internal temperature of up to 7 °C for a minimum of 12 hours, maintained at relative humidity of 85-90 % until dispatch. |
| --- | --- |

Minimum period of ageing of the carcass in cold storage before cutting: at an internal temperature of up to 7 °C for a minimum of 12 hours, maintained at relative humidity of 85-90 % until dispatch.

3.3.   Raw materials (for processed products only):

Raw materials (for processed products only):

—

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

Feed (for products of animal origin only):

The animals’ feed is based on forage resources, pasture and straw and traditional chaff (cereal glumes and glumellas, with some grains mixed in) from the geographical area. In winter and summer, if there is not enough pasture to meet the animals’ needs, they are given preserved fodder (hay and/or silage) obtained from the geographical area. Food supplements (concentrates of natural seeds, in cake or granulated form), specially formulated for this purpose, originating in the region or elsewhere, may also be used. Such food supplements represent 1-2 kilos of the animals’ daily feed ration and never exceed 2 % of the animals’ total live weight.

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:

Birth, rearing and slaughter:

The psychological and physiological characteristics of animals of the Brava de Lide breed correspond to animals that tend to be tranquil, calm and docile in their natural habitat.

The conditions under which animals of the Brava de Lide breed are transported must comply with the legal requirements in force for the transport and slaughter of animals.

Animals of the Brava de Lide breed must be slaughtered on the day they enter the slaughter facility, irrespective of the date on which this takes place.

Slaughter takes place exclusively in slaughterhouses recognised by the European Community and located within the defined geographical area.

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

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

Butchering, cutting, preparation and packaging:

In view of the specific aetiological factors of these animals and the pernicious effects of stress on the quality of the carcasses, specialist knowledge is necessary to determine whether the carcasses are fit for butchering, cutting, preparation and slicing.

To prevent any microbiological risks, the sliced or prepared cuts are packaged immediately.

3.7.   Specific rules on labelling:

Specific rules on labelling:

Irrespective of the product's commercial presentation, and once the remaining legal requirements have been met, the following information must always appear on the labelling:

| | Carne de Bravo do Ribatejo — Protected Designation of Origin (accompanied by the European logo); |
| --- | --- |

Carne de Bravo do Ribatejo — Protected Designation of Origin (accompanied by the European logo);

| | logo for ‘Carne de Bravo do Ribatejo’: |
| --- | --- |

logo for ‘Carne de Bravo do Ribatejo’:

Image

| | identification of the producer or group of producers responsible for placing the product on the market; |
| --- | --- |

identification of the producer or group of producers responsible for placing the product on the market;

| | certification or compliance mark. |
| --- | --- |

certification or compliance mark.

The marketing name — ‘Carne de Bravo do Ribatejo DOP’ — may not be supplemented by any other words or indications, including distributor or other trademarks.

Under no circumstances should the name and address of the producer or of the group of producers responsible for placing the product on the market be replaced by the name of any other body, even if that body is responsible for the product or for marketing it.

4.   Concise definition of the geographical area:

Concise definition of the geographical area:

All of the municipalities in the districts of Beja, Évora, Portalegre, Santarém and the municipalities of Alcácer do Sal, Alcochete, Grândola, Montijo, Palmela, Santiago do Cacém and Sines in the district of Setúbal, the municipalities of Alenquer, Arruda dos Vinhos, Azambuja and Vila Franca de Xira in the district of Lisbon, the municipality of Idanha-a-Nova in the district of Castelo Branco, and the parish of Arazede in the municipality of Montemor-o-Velho in the district of Coimbra.

5.   Link with the geographical area:

Link with the geographical area:

5.1.   Specificity of the geographical area:

Specificity of the geographical area:

The rearing of cattle of the Brava de Lide breed reflects the geographic environment and the role played by these animals in the agricultural management of holdings in the defined geographical area. Producers of the breed take full advantage of the plantations of drought-resistant cork-oak, holm oak and oak that grow in this area, as well as of the natural grazing lands and self-sown vegetation that are common throughout the geographical area. The patterns of tree-planting on the terrain and the associated tree cover are also very important factors in the production of these animals, allowing them to remain isolated from humans and their ‘civilisation’ and offering suitable shelter from the elements. They are therefore characteristic production factors common to this region, and indispensable for the rearing of animals of this breed.

The geographical area is largely dominated by plantations of drought-resistant cork-oak, holm oak and oak, natural grazing lands and self-sown vegetation. Examples of this self-sown vegetation are broom, rock roses, heather and thistle, which are extremely important in the diet of these animals — particularly during the winter months, hence the popular term ‘invernadouro’ (winter fodder). The region has a distinctive ecosystem (wide variations in temperature over the year, with very hot and dry summers and very cold winters). Handling animals of the Brava de Lide breed requires specific know-how and, given the temperament and power of the animals, is best carried out on horseback. Transhumance between extensive holdings within the defined geographical area, in search of the best grazing land and in the interests of the animals’ well-being, is also characteristic.

The rearing of cattle of the Brava de Lide breed on a given holding can be distinguished by the following elements which, taken together, form a production control system:

| 1. | existence of a herd book for the Portuguese Brava de Lide breed; |
| --- | --- |

1.

existence of a herd book for the Portuguese Brava de Lide breed;

| 2. | purebred cattle; |
| --- | --- |

2.

purebred cattle;

| 3. | animals of the Brava de Lide breed kept completely separate from other animals of the same species on the same holding by means of fences; |
| --- | --- |

3.

animals of the Brava de Lide breed kept completely separate from other animals of the same species on the same holding by means of fences;

| 4. | individual identification of the animals, their ascendants and descendants, and the morphological and functional characteristics of the animals in accordance with the regulation of the herd book for the Brava de Lide breed; |
| --- | --- |

4.

individual identification of the animals, their ascendants and descendants, and the morphological and functional characteristics of the animals in accordance with the regulation of the herd book for the Brava de Lide breed;

| 5. | dedicated and unique production system, exclusive to the breed; |
| --- | --- |

5.

dedicated and unique production system, exclusive to the breed;

| 6. | existence of a control system implemented by the producers themselves, making it possible to ensure complete traceability from each animal to each cut or each package of ‘processed product’, as illustrated by tables showing upstream and downstream traceability from production to marketing and from the end product back to the agricultural holding. |
| --- | --- |

6.

existence of a control system implemented by the producers themselves, making it possible to ensure complete traceability from each animal to each cut or each package of ‘processed product’, as illustrated by tables showing upstream and downstream traceability from production to marketing and from the end product back to the agricultural holding.

5.2.   Specificity of the product:

Specificity of the product:

‘Carne de Bravo do Ribatejo’ is characteristically dark, shiny cherry red in colour and is tender, consistent, juicy and satisfyingly chewy. It has a pronounced and lingering taste and the flesh is characteristically marbled with fat, contributing to the juiciness, flavour and chewiness of the product.

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 characteristics of ‘Carne de Bravo do Ribatejo’ stem fundamentally from the following: (a) the soil and climate conditions of the area where the animals are born; (b) the morphological and functional characteristics of the breed; (c) the manner in which the animals are handled, in relation to which the following typical aspects associated with the production of the animals are of particular significance:

| — | cattle of the Brava de Lide breed — today also known as ‘Ribatejana’ after the lands where they originated — are the descendants of the untamed cattle that historically roamed the Tagus and Sado valleys and their respective moorlands, |
| --- | --- |

—

cattle of the Brava de Lide breed — today also known as ‘Ribatejana’ after the lands where they originated — are the descendants of the untamed cattle that historically roamed the Tagus and Sado valleys and their respective moorlands,

| — | the Brava de Lide breed is a native breed of cattle, originating in the marshlands of the Tagus and Mondego rivers, |
| --- | --- |

—

the Brava de Lide breed is a native breed of cattle, originating in the marshlands of the Tagus and Mondego rivers,

| — | the rearing of cattle of the Brava de Lide breed dates back to 1840 when the first breeding establishment for fighting bulls — now the oldest in Portugal — was founded using cattle of Portuguese origin purchased from the Marquês de Vagos, and breeders of the same origin (Assunção, 1988), |
| --- | --- |

—

the rearing of cattle of the Brava de Lide breed dates back to 1840 when the first breeding establishment for fighting bulls — now the oldest in Portugal — was founded using cattle of Portuguese origin purchased from the Marquês de Vagos, and breeders of the same origin (Assunção, 1988),

| — | the animals regularly travel several kilometres between plots of agricultural land on the holding in order to graze, and are driven by horses and oxen — docile and easily managed bovines — when moving from one pasture to another, |
| --- | --- |

—

the animals regularly travel several kilometres between plots of agricultural land on the holding in order to graze, and are driven by horses and oxen — docile and easily managed bovines — when moving from one pasture to another,

| — | traditionally, the animals overwintered on properties in the Alentejo and moved in spring to the pastures of Golegã in the Ribatejo, |
| --- | --- |

—

traditionally, the animals overwintered on properties in the Alentejo and moved in spring to the pastures of Golegã in the Ribatejo,

| — | livestock rearing in the Ribatejo, Alentejo and some regions of Beira has always been associated with the need for animals to work the land, a role for which they were particularly well-suited given their physical capacities and temperament. They are noble animals with an easy, energetic and sure gait, |
| --- | --- |

—

livestock rearing in the Ribatejo, Alentejo and some regions of Beira has always been associated with the need for animals to work the land, a role for which they were particularly well-suited given their physical capacities and temperament. They are noble animals with an easy, energetic and sure gait,

| — | animals of this breed, more sedate and robust than any other, were essential under the difficult working conditions prevailing in the Ribatejo and Alentejo, |
| --- | --- |

—

animals of this breed, more sedate and robust than any other, were essential under the difficult working conditions prevailing in the Ribatejo and Alentejo,

| — | they always lived as herds, before and after being tamed, and were able to withstand inclement weather, |
| --- | --- |

—

they always lived as herds, before and after being tamed, and were able to withstand inclement weather,

| — | animals of this breed are tranquil, calm and docile by nature: it is therefore standard practice to place drinking and feeding troughs at considerable distances from each other in order to force the animals to take some exercise, which is very important for their physical and corporal condition and results in the specific characteristics of the meat taken from such animals. It is also standard practice on holdings to have the animals walk for an hour each day. |
| --- | --- |

—

animals of this breed are tranquil, calm and docile by nature: it is therefore standard practice to place drinking and feeding troughs at considerable distances from each other in order to force the animals to take some exercise, which is very important for their physical and corporal condition and results in the specific characteristics of the meat taken from such animals. It is also standard practice on holdings to have the animals walk for an hour each day.

The extensive nature of the agricultural holdings also contributes to shaping this production system. In fact, the size of the holding is an important factor in the production of cattle of this breed, since holdings must be extensive enough to enable the animals to build up the characteristic muscular development of athletic animals, such as those of this breed.

The system for producing cattle of the Brava de Lide breed takes full advantage of the plantations of drought-resistant cork-oak, holm oak and oak that grow in this area, as well as of the natural grazing lands and self-sown vegetation that are common throughout the geographical area. Examples of this self-sown vegetation are broom, rock roses, heather and thistle, which are extremely important in the diet of animals of this breed, particularly during the winter — particularly during the winter months, hence the popular term ‘invernadouro’ (winter fodder).

We can thus confidently state that animals of the Brava de Lide breed are always reared extensively (in the field) at levels lower than 1,4 CN/ha: that the production system accurately reflects the delimited production area, with the large agricultural holdings typical of this region, with specific soil and climate characteristics enabling the animals to be fed on natural crops and produce in the manner characteristic to the breed, and with transhumance of the animals between the geographical regions of the Ribatejo and the Alentejo.

One of the most important factors allowing us to produce meat with these special characteristics is undoubtedly the type of feed, ranging from mother's milk through natural grazing land (which is still of considerable importance) to the sheltered grazing land within the cork-oak, holm oak and oak groves scattered throughout the delimited geographical production area, albeit with variations in density and quality.

The rearing of cattle of the Brava de Lide breed is indissociable from this region, as demonstrated both by the traditional, centuries-old rearing practices that are still in use today and by the fact that ‘Carne de Bravo do Ribatejo’ is one of the traditional delicacies of the region.

‘Carne de Bravo do Ribatejo’ is a key ingredient in the roteiros gastronómicos (gastronomy trails) of the Ribatejo: of particular note are the renowned ‘cozido de carnes bravas’ (beef stew), the ‘rabinhos de toiro bravo’ (dish of bull’s tails) and the ‘espetadinhas de carnes bravas’ (brochettes).

roteiros gastronómicos

‘Carne de Bravo do Ribatejo’ is used in the preparation of a wide range of traditional dishes in the region: it is a popular and highly sought-after delicacy, which many consumers within and outside the region ask for by name.

The existence of a Confraria Gastronómica do Toiro Bravo (‘Toiro Bravo’ Gastronomic Society), which promotes the centuries-old culinary know-how bequeathed to the Ribatejo region by the Greeks, Romans and other ancient civilisations, shores up the ancient knowledge that still survives today and manifestly forms a part of the region’s cultural heritage.

The combination of these factors helps to give the meat its distinct quality. Specifically, the colour of the meat, the typical ‘fat marbling’ visible in cuts of meat from carcasses of animals of the Brava de Lide breed, and the firm yet juicy consistency and texture of the meat.

Publication reference of the specification:

Publication reference of the specification:

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

http://www.gpp.pt/Valor/doc/CE_Carne_Bravo_Ribatejo.pdf

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

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