# C_2023163EN.01003301.xml

| 8.5.2023 | EN | Official Journal of the European Union | C 163/33 |
| --- | --- | --- | --- |

8.5.2023

EN

Official Journal of the European Union

C 163/33

---

Publication of an approved standard amendment to the product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014

(2023/C 163/13)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

Communicating the approval of a standard amendment to the product specification of a protected designation of origin or protected geographical indication originating in a Member State

(Regulation (EU) No 1151/2012)

‘Chosco de Tineo’

EU No: PGI-ES-0696-AM01 – 9.2.2023

PGI (X) PDO ( )

1.   Name of product

‘Chosco de Tineo’

2.   Member State to which the geographical area belongs

Spain

3.   National authority or applicant group communicating the standard amendment

Consejo Regulador de la Indicación Geográfica Protegida Chosco de Tineo (Regulatory Board for the protected geographical indication ‘Chosco de Tineo’)

Address: Pol. Industrial de La Curiscada, C.P.E. de Tineo, Santa Eulalia de Tineo, Asturias, Spain

Tel. +34 985801976

Email: info@igpchoscodetineo.com

Internet: https://igpchoscodetineo.com/

4.   Description of the approved amendment(s)

4.1.   Section E – Method of production

In Section E, ‘Method of production’, the minimum smoking period required to obtain the product’s characteristic aroma has been reduced from 8 days (in the previous product specification) to 5 days.

This amendment also affects the single document.

Reasons:

The smoking of meat products is a traditional process carried out to ensure that the products keep as well as possible in areas of high humidity. The aim is to reduce the moisture content of products so as to improve their stability, thereby extending the products’ shelf life and improving food safety. Traditional smoking also gives the product specific organoleptic characteristics, typical of products smoked using artisanal methods.

The smoking process can, however, cause contaminants such as polycyclic aromatic hydrocarbons (PAHs) to be deposited in food. The PAHs produced when wood is burned are of major relevance to the food safety of the product, as EU regulations impose limits on the concentration of certain PAHs in smoked meat products (benzo[a]pyrene, benz[a]anthracene, benzo[b]fluoranthene and chrysene) because they are considered to be potentially carcinogenic contaminants.

It has therefore been recommended to minimise the smoking time of agri-food products so as to ensure that the concentration of those contaminants does not exceed the limits in force and is as low as possible in the final product.

The minimum smoking period laid down in the product specification for the ‘Chosco de Tineo’ PGI is currently 8 days. The purpose of this smoking process is to give the choscos their smoky characteristics.

It is therefore requested that the product specification for the ‘Chosco de Tineo’ PGI be amended to reflect the fact that the minimum smoking period has been reduced to 5 days, which is enough time to give the final product the requisite physico-chemical and organoleptic characteristics.

This is considered to be a standard amendment because it does not affect any key elements. Reducing the minimum number of days for which the product is smoked does not affect its characteristics. This amendment should not be classified under any of the four points laid down in Article 53(2) of Regulation (EU) No 1151/2012 for an amendment to be regarded as a Union amendment.

4.2.   Section D – Proof that the product originated in the area

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 requires compliance with product specifications to be verified by the competent authority or by control bodies operating as a product certification body.

Article 36 of Act of Asturias No 2/2019 of 1 March 2019 on food quality, quality schemes and direct sale of food products allows control activities to be delegated to the control body, which is not the regulatory board.

For this reason, the term ‘regulatory board’ has been replaced by ‘control body’ in the points in the product specification relating to delegated control tasks. It is also proposed to delete the ‘Breakdown of checks’ table, in which the ‘control body of the regulatory board’ is listed as the body responsible.

In addition, the statement that labels or numbered certification labels ‘must be provided’ by the control body has been deleted so that the labels do not have to be supplied exclusively by that body, although the control body is in any case responsible for authorising the labels.

It is proposed that the frequency with which operators must submit production declarations be reduced to ‘at least once a year’, this being considered sufficient to verify the quantity of certified product.

This is considered to be a standard amendment because it does not affect any key elements. This amendment should not be classified under any of the four points laid down in Article 53(2) of Regulation (EU) No 1151/2012 for an amendment to be regarded as a Union amendment.

4.3.   Section H – Labelling

The statement that labels or numbered certification labels must be supplied by the regulatory board has been deleted from this section too, as in Section D.

The term ‘regulatory board’ has been replaced by ‘control body’ as the body responsible for authorising labels and/or certification labels before they are used by operators.

The words ‘NB: the last four paragraphs are not included in the single document, although they did not appear in the first single document submitted either.’ have been deleted.

This is considered to be a standard amendment because it does not affect any key elements. This amendment should not be classified under any of the four points laid down in Article 53(2) of Regulation (EU) No 1151/2012 for an amendment to be regarded as a Union amendment.

4.4.   Section D – Proof that the product originated in the area

5.2.1.   References to checks by operators

As regards the system for internal verification of compliance with the product specification by operators, it is proposed that the word ‘checks’ be changed to ‘self-checks’ in order to avoid any misunderstanding.

This is considered to be a standard amendment because it is a drafting amendment not affecting any of the four points laid down in Article 53(2) of Regulation (EU) No 1151/2012 for an amendment to be regarded as a Union amendment.

4.5.   Section G – Control body

It is proposed that the information contained in Section G, Control body, be deleted and replaced by the following two paragraphs, in line with the inclusion of the body with authority to verify compliance with the product specification pursuant to Regulation (EU) No 1151/2012 and Act of Asturias No 2/2019.

‘The competent authority for control is the Directorate-General from the Asturian Government whose remit includes agri-food matters.

Control may be delegated to an entity acting as a product certification body and accredited under Standard UNE-EN ISO/IEC 17065, or any standard that may replace it in the future.’

This is considered to be a standard amendment because it does not affect any key elements. This amendment should not be classified under any of the four points laid down in Article 53(2) of Regulation (EU) No 1151/2012 for an amendment to be regarded as a Union amendment.

4.6.   Section I – National requirements

Section I – National requirements

5.7.1.   Deletion of national legislative requirements

It is proposed that Section I of the product specification be deleted because some of the texts listed there have been repealed.

This is considered to be a standard amendment because it does not affect any key elements. This amendment should not be classified under any of the four points laid down in Article 53(2) of Regulation (EU) No 1151/2012 for an amendment to be regarded as a Union amendment.

https://www.asturias.es/documents/217090/555882/20221214_Pliego_de_condiciones_+sin+control+de_cambios.pdf/6a45427c-b2f6-c76f-aad9-eb1193eb0b43?t=1671009266981

SINGLE DOCUMENT

‘Chosco de Tineo’

‘Chosco de Tineo’

EU No: PGI-ES-0696-AM01 – 9.2.2023

EU No: PGI-ES-0696-AM01 – 9.2.2023

PGI (X) PDO ( )

PGI (X) PDO ( )

1.   Name(s) [of PDO or PGI]

Name(s) [of PDO or PGI]

‘Chosco de Tineo’

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 [listed in Annex XI]

Type of product [listed in Annex XI]

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

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

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

Meat product made from select cuts of pork loin and tongue, seasoned with salt, paprika and garlic, packed in pig’s intestine, which gives it its characteristic shape, smoked and cured uncooked.

It has a round, irregular shape and weighs between 500 g and 2 000 g. It has a reddish colour, a firm consistency and a characteristic appearance when cut, with the different pieces of meat used being clearly visible.

Its moisture content is a minimum of 40 %, the fat content 41 % or less of the dry matter and the protein content more than 50 % of the dry matter.

The aroma and taste are characteristic of smoked sausage, which may be more or less intense depending on the smoking time, with a juicy texture.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

The following cuts of pigmeat are used: a minimum of 80 % loin and a minimum of 15 % tongue, seasoned with salt, paprika and garlic.

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

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

Production (selection and cutting-up of the raw material, mixing, filling, smoking and drying) takes place in the defined geographical area.

The chosco is smoked to preserve it using dry wood of local species (oak, birch, beech or chestnut), as this helps it dry out in this area of high relative humidity.

chosco

To permit verification that all the production procedures and the quality of the product covered by the PGI meet all the requirements, production undertakings must complete all the documentation and registers necessary and make them available to the regulatory board. That documentation includes:

| — | records of deliveries of raw materials, detailing the supplier, the delivery note or invoice number, the quantity, the type of product and the date of delivery. Batches must be identified; |
| --- | --- |

—

records of deliveries of raw materials, detailing the supplier, the delivery note or invoice number, the quantity, the type of product and the date of delivery. Batches must be identified;

| — | production records, detailing all stages in the production process, including the dates of production, smoking and drying, showing the raw-material batch number(s) and the production batch number; |
| --- | --- |

—

production records, detailing all stages in the production process, including the dates of production, smoking and drying, showing the raw-material batch number(s) and the production batch number;

| — | dispatch records for the finished product, showing the batch number, dispatch date, the quantity of product, the dispatch note number and the destination; |
| --- | --- |

—

dispatch records for the finished product, showing the batch number, dispatch date, the quantity of product, the dispatch note number and the destination;

| — | the batch register relates the raw material to the final product, based on the information from the production records and the dispatch records, thus ensuring traceability. |
| --- | --- |

—

the batch register relates the raw material to the final product, based on the information from the production records and the dispatch records, thus ensuring traceability.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The chosco may be sold whole, cooked or uncooked. There are no packaging restrictions for uncooked chosco. Cooked chosco must be packed for reasons of food safety and to maintain quality, since cooking softens the pig intestine used for the casing, making it more vulnerable to external factors that might cause it to split during handling. It must therefore be packed on the producer’s premises before dispatch.

chosco

chosco

chosco

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

All choscos marketed as ‘Chosco de Tineo’ PGI, irrespective of how they are presented, must bear, in addition to the commercial label, a special numbered certification label bearing the words ‘Indicación Geográfica Protegida “Chosco de Tineo”’ and the logo (standard for all producers). That label must be affixed before the product is dispatched in such a way as to render reuse impossible. The label is shown below in the three possible colour options.

choscos

Image 1

4.   Concise definition of the geographical area

Concise definition of the geographical area

The production area comprises the municipalities of Allande, Belmonte de Miranda, Cangas del Narcea, Salas, Somiedo, Tineo, Valdés and Villayón in the west of Asturias (Spain), in the north of the Iberian peninsula, bounded by the autonomous communities of Cantabria, Castile and Leon, and Galicia.

This is the production area covered by the PGI.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The short distance from the coast to the watershed is generally broken by steep slopes, orographic elements that give rise to two clearly distinct zones.

A western, inland zone comprising outcrops and passes with a southerly aspect and a southern central zone lying in the north comprising the coastal mountain ranges, running east to west, with a small coastal strip.

This configuration, with its very uneven terrain, widely contrasting physiography and many valleys and mountain ranges, culminating in the Cantabrian Cordillera, creates a climate that brings plentiful precipitation throughout the year, moderate sunshine and lots of cloud.

In addition, the area’s orography and climate have a huge influence on the way of life of the inhabitants of these villages, who have to adapt to local environmental conditions.

The long winter periods in which the villages are isolated and the possibility of exploiting natural resources in summer on the pastures of the mountain passes meant that livestock farming was one of the main means of subsistence. Pigs played a vital role and were kept in all villages, since the need for self-sufficiency determined by this environment meant that pigs could be fed on organic waste, agricultural by-products (cabbage stalks, turnips, beet, damaged apples) and forest resources (chestnuts, acorns, wild vegetation), all abundant in the area.

Pig production was therefore continued. The pigs used were of Celtic breeds, whose characteristics allowed the best use of the resources of the countryside. These have gradually been replaced by selected, more productive animals, and while these have not been able to fulfil the recycling role played by the Celtic breeds, production systems have been adapted and today their meat is used in ‘Chosco de Tineo’, although those fattened in the area are still the most prized for producing this product.

This special sausage, the product of an area where the raw material was readily available, was also the result of production methods in harmony with local conditions.

The high relative humidity due to the atmospheric conditions, together with isolation from neighbours during winter months, has led to special measures being developed to preserve the product. In this case, the method adopted to preserve and dry the sausage was smoking. Initially, gorse wood, very plentiful in the area, was used, allowing other indigenous leafy woods to be spared, although these gradually came to replace gorse as they started to become less sought after for other purposes. These woods continue to be used today and give an aroma and taste similar to that produced by gorse wood, although with slight differences.

Smoking is still carried out today using traditional methods, although the wood fire is no longer lit on the ground but in braziers or other movable apparatuses known as cocinas de ahumado [smoking stoves]. The choscos are left in the smoking rooms (ahumaderos) for a minimum of 5 days, hanging from bars attached to the roof or from frames known as carros.

cocinas de ahumado

choscos

ahumaderos

carros

Smoking is followed by the actual drying. Mention should be made of the relevance to this drying process of the vaqueiros de alzada [nomadic cowherds] living in certain of the area’s villages. They generally lived by raising cattle and moved up to the high mountains with their families and livestock (including pigs) from April to October. Among the goods they took with them on these journeys were choscos, which they used as typical food for the mountain pastures, where they were specially finished by drying at a higher altitude. When these journeys were not made, drying was carried out in an hórreo, a traditional, very well-ventilated construction. Today it is carried out on premises allowing good ventilation for a minimum of 8 days until the required moisture content is achieved.

vaqueiros de alzada

choscos

hórreo

5.2.   Specificity of the product

Specificity of the product

‘Chosco de Tineo’ is made exclusively from cuts of pork loin and tongue, seasoned, packed by hand in pig’s intestine, smoked and dried, giving it characteristics that differ from those of other types of sausage. When cut, the different pieces of meat used are clearly visible. The meat must not be minced.

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 ‘Chosco de Tineo’ are due to the natural environment of the area, where pig-breeding played a particularly important role, and to a specific production method, the result, on the one hand, of a rainy climate and mountainous terrain that isolates the villages for part of the year and, on the other, of the fact that it is a special sausage made with high-quality cuts, which means that it is reserved mainly for special occasions.

Of the products made when pigs are slaughtered, chosco is one of the most deeply rooted in the defined area. Its production methods have been handed down from one generation to the next, maintaining their artisanal character, and the product enjoys an excellent reputation, attested to by the public regard in which it is held and by documentary references.

chosco

There are references in documents of the Monasteries of Obona (Tineo), Corias (Cangas del Nancea) and Belmonte, and by-laws adopted by towns and parishes reflect the importance of pig-breeding in the area. The Catastro de Ensenada [land registry] records that the area had the largest herd in Asturias in the 18th century. In 1897, in their work entitled Asturias, O. Bellmunt and F. Canella point to pig-breeding as one of the main sources of wealth, and the Gran Enciclopedia Asturiana (Gijón, 1980) and J. E. Lamuño stress the size of the famous weekly suckling-pig markets in Tineo.

Catastro de Ensenada

Asturias

Gran Enciclopedia Asturiana

As for the region’s pig-meat processors, it should be noted that today the most famous are those in Tineo, their sausages, and particularly ‘Chosco de Tineo’, being the area’s most important food product. In the second half of the 19th century, in Asturias, O. Bellmunt and F. Canella were already mentioning sausage manufacturers in the municipality of Valdés and at the beginning of the 20th century Tineo was the site of the La Asunción sausage factory.

Asturias

The origin of the word chosco is uncertain, but José Ántonio Fidalgo suggests that it comes from the Latin luscus, meaning one-eyed or almost blind. The word is from Bable, the Western Asturian language, and is peculiar to the south-west of Asturias (Tineo, Allande, Cangas del Narcea, etc.) In the Middle Ages, the name ‘Tineo’ covered the district from Cabruñana en Salas to Leitariegos in the mountains. In addition, what is now called Cangas del Narcea was known as Cangas de Tineo until the 19th century.

chosco

luscus

Bable

In 1920, in his Remembranzas de antaño y hogaño de la villa de Tineo, the chronicler Claudio Zardaín writes of the chosco that was enjoyed at the local festival of San Roque.

Remembranzas de antaño y hogaño de la villa de Tineo

chosco

In 1929 Dionisio Pérez (under the pseudonym ‘Post-Thebussem’), in his Guía del buen comer español, alludes to chosco as a sausage and asserts that it is a characteristic dish in Tineo on San Roque’s Day.

Guía del buen comer español

chosco

In his Guía de Productos de la Tierra (Madrid, 1998), Lucas Pallarés writes that choscu is a noble product that originated with the vaqueiros de alzada.

Guía de Productos de la Tierra

choscu

vaqueiros de alzada

The Inventario Español de Productos Tradicionales, published by the Ministry of Agriculture, Fisheries and Food as part of the ‘Euroterroirs’ project funded by the European Union, also associates the product with the Tineo district, from which it gets its name ‘Chosco de Tineo’.

Inventario Español de Productos Tradicionales

Analyses are regularly carried out to ensure that the physical and organoleptic properties to which it owes its reputation are being maintained. The criteria used for characterising the product and the analysis results obtained are given in point 3.2 of this document. These must not vary over time.

Every year the regional press reports on the festivals and culinary days organised around ‘Chosco de Tineo’.

Reference to publication of the product specification

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of the Regulation)

https://www.asturias.es/documents/217090/555882/20221214_Pliego_de_condiciones_+sin+control+d e_cambios.pdf/6a45427c-b2f6-c76f-aad9-eb1193eb0b43?t=1671009266981

---

(1)  OJ L 179, 19.6.2014, p. 17.

1

---