# C_2012081EN.01000601.xml

| 20.3.2012 | EN | Official Journal of the European Union | C 81/6 |
| --- | --- | --- | --- |

20.3.2012

EN

Official Journal of the European Union

C 81/6

---

Publication of an amendment 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 81/06

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.

1

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

REQUEST FOR AMENDMENT UNDER ARTICLE 9

REQUEST FOR AMENDMENT UNDER ARTICLE 9

‘CECINA DE LEÓN’

‘CECINA DE LEÓN’

EC No: ES-PGI-0117-0103-04.06.2010

EC No: ES-PGI-0117-0103-04.06.2010

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Heading in the specification affected by the amendment:

Heading in the specification affected by the amendment:

| — |  | Product name |
| --- | --- | --- |
| — | | Description |
| — |  | Geographical area |
| — | | Proof of origin |
| — | | Method of production |
| — |  | Link |
| — | | Labelling |
| — | | National requirements |
| — |  | Other (to be specified) |

—



Product name

—

Image

Description

—



Geographical area

—

Image

Proof of origin

—

Image

Method of production

—



Link

—

Image

Labelling

—

Image

National requirements

—



Other (to be specified)

2.   Amendment type:

Amendment type:

| — |  | Amendment to single document or summary sheet |
| --- | --- | --- |
| — | | Amendment to specification of registered PDO or PGI for which neither the single document nor the summary has been published |
| — |  | Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) |
| — |  | Temporary amendment to specification resulting from imposition of obligatory sanitary or phyto-sanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) |

—



Amendment to single document or summary sheet

—

Image

Amendment to specification of registered PDO or PGI for which neither the single document nor the summary has been published

—



Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006)

—



Temporary amendment to specification resulting from imposition of obligatory sanitary or phyto-sanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s):

Amendment(s):

3.1.   Description:

Description:

It was noted that the product specification did not include a general description of the product. To remedy this, an introductory descriptive paragraph has been added and the opportunity has been taken to determine the minimum curing period, which had not previously been included, although producers already thought that this should be seven months and this has been applied by the Regulatory Council. This paragraph also now includes the definition of muscle parts, which was previously included in the section entitled ‘Labelling’.

3.2.   Proof of origin:

Proof of origin:

This section has been rewritten in order to set out more clearly the control elements chosen by the Regulatory Council to serve as a basis in guaranteeing the quality and origin of the protected dried meats. Mention is thus made of the use of impenetrable seals at the start of production and determining the quality of the ‘Cecina de León’ by a panel of tasters.

3.3.   Method of production:

Method of production:

As the smoking process is optional, the minimum time for this has been deleted. The term ‘natural’, with reference to the dryers, has been removed because although they are currently all equipped with adjustable windows, in order to ensure high-quality, homogenous curing, they also use auxiliary systems to ensure correct climate control.

3.4.   Labelling:

Labelling:

It was noted that a large consumer collective for ‘Cecina de León’ in particular prizes those pieces which have been cured for longer and must be acknowledged in the market with guarantees of authenticity. Therefore, the possibility of attaching the comment ‘Reserva’ to those products proven to have been cured for longer than 12 months has been introduced. Moreover, it was considered unnecessary to mention the type of muscle concerned as their sensory characteristics are similar.

3.5.   National requirements:

National requirements:

The updated decree governing the handling of requests for registration in the community register is included.

The association requesting the proposed changes is the Regulatory Council of the PGI ‘Cecina de León’, the representative body for the sector which considers itself to be the legitimate party concerned by the amendments to the specification.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘CECINA DE LEÓN’

‘CECINA DE LEÓN’

EC No: ES-PGI-0117-0103-04.06.2010

EC No: ES-PGI-0117-0103-04.06.2010

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Name:

Name:

‘Cecina de León’

2.   Member State or third country:

Member State or third country:

Spain

3.   Description of the agricultural product or foodstuff:

Description of the agricultural product or foodstuff:

3.1.   Type of product:

Type of product:

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

Class 1.2.

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

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

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

‘Cecina de León’ is a cured meat product made from muscle parts known as centre leg, round, stifle and sirloin from the hind leg of adult beef cattle. These are subject to a production process lasting longer than seven months, which consists of salting, washing, resting and drying.

‘Cecina de León’ has the following characteristics:

| — | typical external appearance: the ‘cecina’ has a slightly dark toasted brownish colour as a result of the production process, |
| --- | --- |

—

typical external appearance: the ‘cecina’ has a slightly dark toasted brownish colour as a result of the production process,

| — | colour and appearance when cut: when cut the ‘cecina’ has typical shades which evolve from cherry red to pomegranate during the maturation process, and has slightly fatty seams which gives it its characteristic succulence, |
| --- | --- |

—

colour and appearance when cut: when cut the ‘cecina’ has typical shades which evolve from cherry red to pomegranate during the maturation process, and has slightly fatty seams which gives it its characteristic succulence,

| — | weight: the minimum weight for each of the cured pieces and the muscle parts of which they are made is as follows:






  — | centre leg: 4 kg. Full-bodied conical-shaped mass, flat on the edges. It is made up of the medial muscles of the thigh, that is, the sartorius muscle, the pectineous muscle, the gracilis muscle, the abductor muscle, the semimembranous muscle, the quadriceps and the extra-pelvic portion of the external obturator muscle, |
| --- | --- | --- |

—

weight: the minimum weight for each of the cured pieces and the muscle parts of which they are made is as follows:

—

centre leg: 4 kg. Full-bodied conical-shaped mass, flat on the edges. It is made up of the medial muscles of the thigh, that is, the sartorius muscle, the pectineous muscle, the gracilis muscle, the abductor muscle, the semimembranous muscle, the quadriceps and the extra-pelvic portion of the external obturator muscle,

| — | round: 5 kg. It is made up of the round itself and the eye of the round, which takes a slightly cylindrical, triangular prism shape. The eye of the round is made up exclusively of the hemiaponeurotic muscle and the round by the gluteobiceps muscle, |
| --- | --- |

—

round: 5 kg. It is made up of the round itself and the eye of the round, which takes a slightly cylindrical, triangular prism shape. The eye of the round is made up exclusively of the hemiaponeurotic muscle and the round by the gluteobiceps muscle,

| — | stifle: 3,5 kg. Ovoid-shaped piece, made up of the elements of the quadriceps of the thigh (right thigh muscle and Vastus lateralis, Vastus medialis and Vastus intermedius), |
| --- | --- |

—

stifle: 3,5 kg. Ovoid-shaped piece, made up of the elements of the quadriceps of the thigh (right thigh muscle and Vastus lateralis, Vastus medialis and Vastus intermedius),

Vastus lateralis

Vastus medialis

Vastus intermedius

| — | sirloin: 3 kg. Triangular-shaped, made up of the gluteus maximus muscle, gluteus medius muscle, gluteus minimus muscle and the twin muscles of the hip, |
| --- | --- |

—

sirloin: 3 kg. Triangular-shaped, made up of the gluteus maximus muscle, gluteus medius muscle, gluteus minimus muscle and the twin muscles of the hip,

| — | taste and aroma: meat with a characteristic taste, slightly salted, with a slightly fibrous consistency. The smoking lends a characteristic aroma to the maturation process, accentuating the mixture of flavours. |
| --- | --- |

—

taste and aroma: meat with a characteristic taste, slightly salted, with a slightly fibrous consistency. The smoking lends a characteristic aroma to the maturation process, accentuating the mixture of flavours.

3.3.   Raw materials (for processed products only):

Raw materials (for processed products only):

The pieces used in the production of the protected dried meats must come from adult beef cattle. There is no restriction as to the provenance of the pieces.

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

Feed (for products of animal origin only):

Not applicable.

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:

In the defined geographical area only production of the dried meat takes place, which consists of the following operations on the pieces: shaping, salting, washing in water, resting, smoking (optional) and drying.

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

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

Not applicable.

3.7.   Specific rules concerning labelling:

Specific rules concerning labelling:

The pieces are presented whole, wrapped or packaged, in portions or vacuum-packed slices.

This product which is destined for consumption bears labels on which the abbreviations ‘PGI’ and ‘Cecina de León’ are clearly visible. Where the production process lasts a minimum of 12 months, the note ‘Reserva’ can also be added.

These materials are added in such a way that it is not possible to reuse them.

4.   Concise definition of the geographical area:

Concise definition of the geographical area:

The geographical area for producing ‘Cecina de León’ includes solely and exclusively the province of León.

5.   Link with the geographical area:

Link with the geographical area:

5.1.   Specificity of the geographical area:

Specificity of the geographical area:

Because of its average high altitude (the whole area is above 700 m), the geographical area has an extreme climate with dry, very cold winters and an extended period of frost, conditions which facilitate the correct drying and curing of the pieces.

5.2.   Specificity of the product:

Specificity of the product:

The specificity of ‘Cecina de León’ (colour, seams, succulence, low fibrosity, and above all its characteristic flavour), arises out of its production using meat from the hind legs of adult beef cattle and especially on account of its resting, smoking and drying in the altitude and climatic conditions of the province of León.

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 natural conditions of the geographical area, in particular the dry and cold climate in winter, allow the curing process for the meat to take place under optimum conditions.

Furthermore, its specific characteristics have afforded it an important renown and reputation, as explained below:

In Chapter 55 of his ‘Agricultural Treatise’, Lucio Junio Moderato Columela (4th century BC) already makes mention of ‘cecina’.

In the ‘General Agricultural Treatise’ of Gabriel Alonso de Herrera, ‘cecina’ and meat salting receive special attention, and in Chapter XL the possibility of salting other types of meat, including beef, is mentioned.

La ‘Picara Justina’ is an elucidating work of great literary value from the early part of the 17th century. The work is set for the most part in the province and capital of León, where we follow the misadventures of the main character, Justina. Justina's parents run an inn in Mansilla de las Mulas. Muleteers and travellers stop there. Amongst the meats on offer there, the dried beef (cecina de vacuno) is highlighted above the other meat products and sausages. ‘La Pícara Justina’ is a faithful testimony to the rural society of León at the time.

cecina de vacuno

In his description of Antón Zotes, in the work ‘Fray Gerundio de Campazas’, Father Isla makes the first mention of the ‘Cecina de León’, referring to the quality and variety of the meals and their exceptional nature: ‘hombre de machorra’, ‘cecina’ and half wheat/half barley bread on normal days, with an onion or leek to finish off; beef and chorizo on holidays. His slice of bacon for breakfast and dinner. Félix María de Samaniego (1745-1801) also mentions ‘cecina’: ‘Their senses found there their enjoyment, walls and ceilings were decorated with a thousand tempting sweets, there were salami sausages, cured hams and dried meat (cecinas). They jumped for pure pleasure. Oh what ecstasy! From one cured ham to another, from one cheese to another ...’.

León historical archive, 1835 to 1839: during this five-year period, the City of León consumed 4 800‘arrobas’ of ‘cecina’ and in one year, 972 ‘arrobas’. According to the statistics provided by the Madoz dictionary, the consumption per inhabitant per year was estimated as follows: ‘the quantities consumed by an individual in one year is 0,137 arrobas’. This documentary information from the Madoz dictionary shows how the product differed from other fresh meat. It also shows how ‘cecinas’ from the villages contributed to municipal trade.

Enrique Gil y Carrasco, a poet and writer born in 1815, paints a picture of the customs in the León province in his numerous reports and articles. In one of them, entitled ‘The nomadic Shepherd’, he relates the life of shepherds, whom he calls ‘sons of the mountain’: In this article he recounts the shepherds taking leave of their families, before setting off up the slopes with the merino sheep: ‘The shepherd's lunch basket, generously filled with “cecina” and ham, will already be prepared for the next day’.

The beef ‘cecina’ in the fairs and markets of León: ‘The number of flocks is considerable in the province of León. In the pastures of León graze many cattle which, after working in the fields, because the workers only use mules in the southern part, provide meat in the markets of the provinces of León, Valladolid and Palencia. The cows and calves are sold to produce “cecina” at the fairs of los Santos y San Andrés de León and those of San Martín de Mansilla’.

Luis Alonso Luengo, in his book entitled ‘The Maragatos, their race and customs’ cites sources from the Marques de la Ensenada, which records the number of muleteers, coaches and mules assigned to each village in the province of León and other particular features of this trade: ‘It was a system which functioned perfectly. Each journey started in the village of origin and from there went to Corunna, Madrid and other places in Spain, transporting from town to town goods of all kinds, including beef “cecina”’.

Reference to the publication of the specification:

Reference to the publication of the specification:

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

http://www.itacyl.es/opencms_wf/opencms/system/modules/es.jcyl.ita.extranet/elements/galleries/galeria_downloads/calidad/pliegos_IGP/IGP_Cecina_de_Leon.pdf

---

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

1

---