# Official Journal C 329/2015

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 329 |
| | |
| English edition | Information and Notices | Volume 586 October 2015 |

ISSN 1977-091X

Official Journal

of the European Union

C 329

English edition

Information and Notices

Volume 586 October 2015

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2015/C 329/01 | Non-opposition to a notified concentration (Case M.7632 — Nokia/Alcatel-Lucent) (
  1
  ) | 1 |
| 2015/C 329/02 | Non-opposition to a notified concentration (Case M.7761 — Permira/OTPP/GFKL Group/Lowell Group) (
  1
  ) | 1 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2015/C 329/01

Non-opposition to a notified concentration (Case M.7632 — Nokia/Alcatel-Lucent) (
  1
  )

1

1

2015/C 329/02

Non-opposition to a notified concentration (Case M.7761 — Permira/OTPP/GFKL Group/Lowell Group) (
  1
  )

1

1

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2015/C 329/03 | Euro exchange rates | 2 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2015/C 329/03

Euro exchange rates

2

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| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2015/C 329/04 | Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 3 |
| 2015/C 329/05 | Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 17 |
| 2015/C 329/06 | Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 20 |

V   Announcements

OTHER ACTS

European Commission

2015/C 329/04

Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

3

2015/C 329/05

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

17

2015/C 329/06

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

20

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| --- | --- |
| | (1)   Text with EEA relevance |

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(1)   Text with EEA relevance

1

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

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 6.10.2015 | EN | Official Journal of the European Union | C 329/1 |
| --- | --- | --- | --- |

6.10.2015

EN

Official Journal of the European Union

C 329/1

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Non-opposition to a notified concentration

(Case M.7632 — Nokia/Alcatel-Lucent)

(Text with EEA relevance)

(2015/C 329/01)

On 24 July 2015, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English language and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7632. EUR-Lex is the online access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7632. EUR-Lex is the online access to the European law.

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(1)  OJ L 24, 29.1.2004, p. 1.

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| 6.10.2015 | EN | Official Journal of the European Union | C 329/1 |
| --- | --- | --- | --- |

6.10.2015

EN

Official Journal of the European Union

C 329/1

---

Non-opposition to a notified concentration

(Case M.7761 — Permira/OTPP/GFKL Group/Lowell Group)

(Text with EEA relevance)

(2015/C 329/02)

On 30 September 2015, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in the English language and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes; |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes;

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7761. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32015M7761. EUR-Lex is the on-line access to the European law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 6.10.2015 | EN | Official Journal of the European Union | C 329/2 |
| --- | --- | --- | --- |

6.10.2015

EN

Official Journal of the European Union

C 329/2

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Euro exchange rates (1)

5 October 2015

(2015/C 329/03)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1236 |
| JPY | Japanese yen | 135,07 |
| DKK | Danish krone | 7,4605 |
| GBP | Pound sterling | 0,74020 |
| SEK | Swedish krona | 9,3513 |
| CHF | Swiss franc | 1,0938 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 9,3870 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,122 |
| HUF | Hungarian forint | 311,90 |
| PLN | Polish zloty | 4,2449 |
| RON | Romanian leu | 4,4168 |
| TRY | Turkish lira | 3,3649 |
| AUD | Australian dollar | 1,5853 |
| CAD | Canadian dollar | 1,4735 |
| HKD | Hong Kong dollar | 8,7080 |
| NZD | New Zealand dollar | 1,7272 |
| SGD | Singapore dollar | 1,5984 |
| KRW | South Korean won | 1 304,86 |
| ZAR | South African rand | 15,2697 |
| CNY | Chinese yuan renminbi | 7,1417 |
| HRK | Croatian kuna | 7,6263 |
| IDR | Indonesian rupiah | 16 204,96 |
| MYR | Malaysian ringgit | 4,9090 |
| PHP | Philippine peso | 52,193 |
| RUB | Russian rouble | 73,1550 |
| THB | Thai baht | 40,854 |
| BRL | Brazilian real | 4,4059 |
| MXN | Mexican peso | 18,7147 |
| INR | Indian rupee | 73,3711 |

Currency

Exchange rate

USD

US dollar

1,1236

JPY

Japanese yen

135,07

DKK

Danish krone

7,4605

GBP

Pound sterling

0,74020

SEK

Swedish krona

9,3513

CHF

Swiss franc

1,0938

ISK

Iceland króna

NOK

Norwegian krone

9,3870

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,122

HUF

Hungarian forint

311,90

PLN

Polish zloty

4,2449

RON

Romanian leu

4,4168

TRY

Turkish lira

3,3649

AUD

Australian dollar

1,5853

CAD

Canadian dollar

1,4735

HKD

Hong Kong dollar

8,7080

NZD

New Zealand dollar

1,7272

SGD

Singapore dollar

1,5984

KRW

South Korean won

1 304,86

ZAR

South African rand

15,2697

CNY

Chinese yuan renminbi

7,1417

HRK

Croatian kuna

7,6263

IDR

Indonesian rupiah

16 204,96

MYR

Malaysian ringgit

4,9090

PHP

Philippine peso

52,193

RUB

Russian rouble

73,1550

THB

Thai baht

40,854

BRL

Brazilian real

4,4059

MXN

Mexican peso

18,7147

INR

Indian rupee

73,3711

---

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

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V Announcements

OTHER ACTS

European Commission

| 6.10.2015 | EN | Official Journal of the European Union | C 329/3 |
| --- | --- | --- | --- |

6.10.2015

EN

Official Journal of the European Union

C 329/3

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Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2015/C 329/04)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘GUIJUELO’

EU No: ES-PDO-0117-01320 — 10.3.2015

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

Consejo Regulador D.O.P. Guijuelo (Regulatory Council for PDO ‘Guijuelo’)

2.   Member State or Third Country

Spain

3.   Heading in the product specification affected by the amendment

| — | ☐ | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — | ☒ | Geographical area |
| — | ☒ | Proof of origin |
| — | ☒ | Method of production |
| — | ☐ | Link |
| — | ☒ | Labelling |
| — | ☐ | Other [to be specified] |

—

☐

Name of product

—

☒

Description of product

—

☒

Geographical area

—

☒

Proof of origin

—

☒

Method of production

—

☐

Link

—

☒

Labelling

—

☐

Other [to be specified]

4.   Type of amendment(s)

| — | ☐ | Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 |
| --- | --- | --- |
| — | ☒ | Amendment to product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 |

—

☐

Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

—

☒

Amendment to product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

It was considered expedient to make a general change throughout the document to replace the concept of a ‘registered’ operator with that of an operator ‘entered in the registers kept by the management body, registration in which is open to all operators that are located within the defined geographical area and comply with the specification’.

The amendments made and the reasons for making them are set out below. The original text from the old specification which is being replaced is shown in red and the text being added to the new specification is shown in blue.

(B)   DESCRIPTION OF PRODUCT

Amendments have been made to the breed of pig suitable for producing the protected product and the pigs' diet to bring the specification into line with Royal Decree 4/2014 Quality standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin, although the pigs must still have at least 75 % Iberian blood.

The current specification reads as follows:

Pigs suitable for producing hams and shoulder hams covered by this PDO must be of the Iberian breed or crosses with 75 % Iberian blood and 25 % Duroc-Jersey blood.

The following categories are based on the pigs' diet prior to slaughter and the terminology used in the area:

| a) | Acorn-fed or mast-finished pigs: These are pigs intended for slaughter immediately after mast feeding. |
| --- | --- |

a)

Acorn-fed or mast-finished pigs: These are pigs intended for slaughter immediately after mast feeding.

| b) | Pigs fed or finished on a mixed diet: Once these pigs have reached a certain weight through mast feeding, their weight is increased by a maximum of 30 % before slaughter through a diet of feed authorised by the Regulatory Council. |
| --- | --- |

b)

Pigs fed or finished on a mixed diet: Once these pigs have reached a certain weight through mast feeding, their weight is increased by a maximum of 30 % before slaughter through a diet of feed authorised by the Regulatory Council.

| c) | Pigs fed or finished on fodder: Once these pigs have reached a certain weight, either through mast feeding or on a diet of feed, their weight is increased by more than 30 % before slaughter through a diet of feed authorised by the Regulatory Council. |
| --- | --- |

c)

Pigs fed or finished on fodder: Once these pigs have reached a certain weight, either through mast feeding or on a diet of feed, their weight is increased by more than 30 % before slaughter through a diet of feed authorised by the Regulatory Council.

The amended text reads as follows:

Hams and shoulder hams covered by the Protected Designation of Origin ‘Guijuelo’ must comply fully with this specification and the national legislation in force regarding the rearing of Iberian pigs and the processing of products derived from Iberian pigs.

Pigs suitable for producing hams and shoulder hams covered by this PDO must be of the Iberian breed or Iberian-Duroc crosses authorised by national legislation with a minimum of 75 % Iberian blood.

The following categories are based on the pig's breed, diet and management prior to slaughter:

| d) | 100 % Iberian acorn-fed pigs. These pigs are pure-bred Iberian pigs and are the offspring of a boar and a sow both registered in the breeding book. In terms of their management and feed, they have been certified as ‘acorn-fed’ by an inspection body.
  The management and feed must comply with the following conditions:
  The parcels and plots on which the pigs feed must be identified in the Geographical Information System for Agricultural Parcels (SIGPAC) as being suitable for fattening acorn-fed animals.
  During the mast-feeding period, the natural resources of the dehesa (oak savannah) must be used in accordance with the applicable Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin.
  Mast-feeding must start between 1 October and 15 December, with slaughter taking place between 15 December and 31 March.
  The minimum requirements with regard to the pigs' weight and age are as follows:






  — | The average weight of the consignment at the start of mast-feeding must be between 92 kg and 115 kg. |
| --- | --- | --- |

d)

100 % Iberian acorn-fed pigs. These pigs are pure-bred Iberian pigs and are the offspring of a boar and a sow both registered in the breeding book. In terms of their management and feed, they have been certified as ‘acorn-fed’ by an inspection body.

The management and feed must comply with the following conditions:

The parcels and plots on which the pigs feed must be identified in the Geographical Information System for Agricultural Parcels (SIGPAC) as being suitable for fattening acorn-fed animals.

During the mast-feeding period, the natural resources of the dehesa (oak savannah) must be used in accordance with the applicable Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin.

Mast-feeding must start between 1 October and 15 December, with slaughter taking place between 15 December and 31 March.

The minimum requirements with regard to the pigs' weight and age are as follows:

—

The average weight of the consignment at the start of mast-feeding must be between 92 kg and 115 kg.

| — | The pigs must gain a minimum of 46 kg during mast-feeding over more than 60 days. |
| --- | --- |

—

The pigs must gain a minimum of 46 kg during mast-feeding over more than 60 days.

| — | The minimum age at slaughter is 14 months. |
| --- | --- |

—

The minimum age at slaughter is 14 months.

| — | Individual carcasses must weigh at least 108 kg. |
| --- | --- |

—

Individual carcasses must weigh at least 108 kg.

| e) | 75 % Iberian acorn-fed pigs. These pigs are the offspring of an Iberian sow registered in the breeding book and a cross-bred breeding boar with an Iberian mother and a Duroc father, both registered in the corresponding breeding book for their breed. In terms of their management and feed, they have been certified as ‘acorn-fed’ by an inspection body.
  The management and feed must comply with the following conditions:
  The parcels and plots on which the pigs feed must be identified in the Geographical Information System for Agricultural Parcels (SIGPAC) as being suitable for fattening acorn-fed animals.
  During the mast-feeding period, the natural resources of the dehesa must be used in accordance with the applicable Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin.
  Mast-feeding must start between 1 October and 15 December, with slaughter taking place between 15 December and 31 March.
  The minimum requirements with regard to the pigs' weight and age are as follows:






  — | The average weight of the consignment at the start of mast-feeding must be between 92 kg and 115 kg. |
| --- | --- | --- |

e)

75 % Iberian acorn-fed pigs. These pigs are the offspring of an Iberian sow registered in the breeding book and a cross-bred breeding boar with an Iberian mother and a Duroc father, both registered in the corresponding breeding book for their breed. In terms of their management and feed, they have been certified as ‘acorn-fed’ by an inspection body.

The management and feed must comply with the following conditions:

The parcels and plots on which the pigs feed must be identified in the Geographical Information System for Agricultural Parcels (SIGPAC) as being suitable for fattening acorn-fed animals.

During the mast-feeding period, the natural resources of the dehesa must be used in accordance with the applicable Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin.

Mast-feeding must start between 1 October and 15 December, with slaughter taking place between 15 December and 31 March.

The minimum requirements with regard to the pigs' weight and age are as follows:

—

The average weight of the consignment at the start of mast-feeding must be between 92 kg and 115 kg.

| — | The pigs must gain a minimum of 46 kg during mast-feeding over more than 60 days. |
| --- | --- |

—

The pigs must gain a minimum of 46 kg during mast-feeding over more than 60 days.

| — | The minimum age at slaughter is 14 months. |
| --- | --- |

—

The minimum age at slaughter is 14 months.

| — | Individual carcasses must weigh at least 115 kg. |
| --- | --- |

—

Individual carcasses must weigh at least 115 kg.

| f) | Iberian pastured, fodder-fed pigs. These pigs are either pure-bred Iberian pigs which are the offspring of a boar and a sow both registered in the breeding book or cross-bred pigs with 75 % Iberian blood which are the offspring of an Iberian sow registered in the breeding book and a cross-bred breeding boar with an Iberian mother and a Duroc father, both registered in the corresponding breeding book. In terms of their management and feed, they have been certified as ‘pastured, fodder-fed’ by an inspection body.
  The management and feed must comply with the following conditions:
  The pigs may be fattened on extensive fattening farms, which must comply with the national legislation in force, or on intensive outdoor fattening farms, which may include a covered area. Production pigs with a live weight of more than 110 kg must have a total unobstructed floor area of at least 100 m2 per animal during the fattening stage.
  The minimum length of stay on these farms prior to slaughter is 60 days.
  The minimum age at slaughter is 12 months.
  Individual carcasses must weigh at least 108 kg for pure-bred Iberian pigs and at least 115 kg for pigs with 75 % Iberian blood. |
| --- | --- |

f)

Iberian pastured, fodder-fed pigs. These pigs are either pure-bred Iberian pigs which are the offspring of a boar and a sow both registered in the breeding book or cross-bred pigs with 75 % Iberian blood which are the offspring of an Iberian sow registered in the breeding book and a cross-bred breeding boar with an Iberian mother and a Duroc father, both registered in the corresponding breeding book. In terms of their management and feed, they have been certified as ‘pastured, fodder-fed’ by an inspection body.

The management and feed must comply with the following conditions:

The pigs may be fattened on extensive fattening farms, which must comply with the national legislation in force, or on intensive outdoor fattening farms, which may include a covered area. Production pigs with a live weight of more than 110 kg must have a total unobstructed floor area of at least 100 m2 per animal during the fattening stage.

The minimum length of stay on these farms prior to slaughter is 60 days.

The minimum age at slaughter is 12 months.

Individual carcasses must weigh at least 108 kg for pure-bred Iberian pigs and at least 115 kg for pigs with 75 % Iberian blood.

The hams and shoulder hams have been classified on the basis of the different categories of pigs and the minimum processing time needed to bring the product to market.

The minimum marketing weight of the hams and shoulder hams has been changed to bring it into line with the abovementioned Quality Standard for Iberian (Ibérico) products, although the specification is more restrictive for some categories.

The current specification reads as follows:

The following classes of ham have been established on the basis of breed and feed, which are the key factors that determine the quality of the ham:

Class I: Iberian acorn-fed ham from yearling pigs that are fed on a diet of feed, stubble and grass until they reach a weight of 80 kg and then further fattened to a weight of 160-180 kg on a diet of grass and acorns on mountain pasture.

Class II: Iberian ham from yearling pigs that are fed on a diet of feed, stubble and grass until they reach a weight of 80 kg and then further fattened to a weight of 160-180 kg on a diet of acorns, mountain-pasture grass and feed, or feed alone.

PDO ‘Guijuelo’ hams and shoulder hams have the following characteristics:

External appearance
  : Elongated, stylised, shaped, with trotter.

Weight
  : At least 4,5 kg for hams and 3,5 kg for shoulder hams.

The amended text reads as follows:

Depending on the classification of the animals, the hams and shoulder hams are graded for sale as follows:

Class I: 100 % Iberian acorn-fed ham, from 100 % Iberian pigs. The finished hams must weigh more than 6,5 kg and the production process must take at least 730 days. If the minimum duration of the production process for hams of this category is more than 800 days, the words ‘Gran Selección’ may optionally be included on the label in the same visual field as the sales designation.

100 % Iberian acorn-fed shoulder ham, from 100 % Iberian pigs. The finished shoulder hams must weigh more than 3,7 kg and the production process must take at least 365 days. If the minimum duration of the production process for shoulder hams of this category is more than 425 days, the words ‘Gran Selección’ may optionally be included on the label in the same visual field as the sales designation.

Class II: Iberian acorn-fed ham, from 75 % Iberian pigs. The finished hams must weigh more than 7 kg and the production process must take at least 730 days. If the minimum duration of the production process for hams of this category is more than 800 days, the words ‘Gran Selección’ may optionally be included on the label in the same visual field as the sales designation.

Iberian acorn-fed shoulder ham, from 75 % Iberian pigs. The finished shoulder hams must weigh more than 4 kg and the production process must take at least 365 days. If the minimum duration of the production process for shoulder hams of this category is more than 425 days, the words ‘Gran Selección’ may optionally be included on the label in the same visual field as the sales designation.

Class III: Iberian pastured, fodder-fed ham, from pigs with at least 75 % Iberian blood. The finished hams must weigh more than 6,5 kg for 100 % Iberian ham and 7 kg for 75 % Iberian ham and the production process must take at least 730 days.

Iberian pastured, fodder-fed shoulder ham, from pigs with at least 75 % Iberian blood. The finished shoulder hams must weigh more than 3,7 kg for 100 % Iberian shoulder ham and 4 kg for 75 % Iberian shoulder ham and the production process must take at least 365 days.

(C)   GEOGRAPHICAL AREA

The geographical area has been amended to correct a typographical error, as there are actually 78 (seventy-eight) municipalities in the production area.

The current specification reads as follows:

The processing area comprises the following 77 municipalities in the south-eastern part of the province of Salamanca: Alberca (La), Aldeacipreste, Aldeanuela de la Sierra, Aldeavieja de Tormes, Bastida (La), Béjar, Cabaco (El), Cabeza de Béjar (La), Cabezuela de Salvatierra, Campillo de Salvatierra, Calzada de Béjar, Candelario, Cantagallo, Casafranca, Casas del Conde (Las), Cepeda, Cereceda de la Sierra, Cerro (El), Cespedosa, Cilleros de la Bastida, Colmenar de Montemayor, Cristóbal, Endrinal de la Sierra, Escurial de la Sierra, Frades de la Sierra, Fresnedoso, Fuenterroble de Salvatierra, Fuentes de Béjar, Garcibuey, Guijo de Ávila, Guijuelo, Herguijuela de la Sierra, Herguijuela del Campo, Horcajo de Montemayor, Hoya (La), Lagunilla, Ledrada, Linares de Riofrío, Madroñal, Miranda del Castañar, Mogarraz, Molinillo, Monforte de la Sierra, Monleón, Montemayor del Río, Navacarros, Nava de Béjar, Nava de Francia, Navalmoral de Béjar, Navarredonda de la Rinconada, Palacios de Salvatierra, Peñacaballera, Peromingo, Pinedas, Puebla de San Medel, Puerto de Béjar, Rinconada de la Sierra (La), Sanchotello, San Esteban de la Sierra, San Martín de Castañar, San Miguel de Robledo, San Miguel de Valero, Santibáñez de la Sierra, Santos (Los), Sequeros, Sierpe (La), Sorihuela, Sotoserrano, Tamanes, Tejeda y Segoyuela, Tornadizos, Valdefuentes de Sangusín, Valdehijaderos, Valdelacasa, Valdelageve, Valero, Valverde de Valdelacasa and Villanueva del Conde.

The amended text reads as follows:

The processing area comprises the following 78 municipalities in the south-eastern part of the province of Salamanca: Alberca (La), Aldeacipreste, Aldeanuela de la Sierra, Aldeavieja de Tormes, Bastida (La), Béjar, Cabaco (El), Cabeza de Béjar (La), Cabezuela de Salvatierra, Campillo de Salvatierra, Calzada de Béjar, Candelario, Cantagallo, Casafranca, Casas del Conde (Las), Cepeda, Cereceda de la Sierra, Cerro (El), Cespedosa, Cilleros de la Bastida, Colmenar de Montemayor, Cristóbal, Endrinal de la Sierra, Escurial de la Sierra, Frades de la Sierra, Fresnedoso, Fuenterroble de Salvatierra, Fuentes de Béjar, Garcibuey, Guijo de Ávila, Guijuelo, Herguijuela de la Sierra, Herguijuela del Campo, Horcajo de Montemayor, Hoya (La), Lagunilla, Ledrada, Linares de Riofrío, Madroñal, Miranda del Castañar, Mogarraz, Molinillo, Monforte de la Sierra, Monleón, Montemayor del Río, Navacarros, Nava de Béjar, Nava de Francia, Navalmoral de Béjar, Navarredonda de la Rinconada, Palacios de Salvatierra, Peñacaballera, Peromingo, Pinedas, Puebla de San Medel, Puerto de Béjar, Rinconada de la Sierra (La), Sanchotello, San Esteban de la Sierra, San Martín de Castañar, San Miguel de Robledo, San Miguel de Valero, Santibáñez de la Sierra, Santos (Los), Sequeros, Sierpe (La), Sorihuela, Sotoserrano, Tamanes, Tejeda y Segoyuela, Tornadizos, Valdefuentes de Sangusín, Valdehijaderos, Valdelacasa, Valdelageve, Valero, Valverde de Valdelacasa and Villanueva del Conde.

(D)   PROOF OF ORIGIN

The section providing evidence that the product originates in the area has been amended to delete the paragraph referring to the consumer's inability to be sure of the product's origin, as the guarantee of origin is provided exclusively by the Regulatory Council.

The text being replaced in the current specification reads as follows:

However, those characteristics are not enough to guarantee the product's origin, because only local consumers or those who consume the product most regularly would be able to identify the product as such. Its origin should therefore be guaranteed.

| — | The conditions prior to slaughter have had to be amended to bring them into line with the animal welfare legislation in force at national and Community level. |
| --- | --- |

—

The conditions prior to slaughter have had to be amended to bring them into line with the animal welfare legislation in force at national and Community level.

| — | The markings on hams and shoulder hams have been changed to bring them into line with Royal Decree 4/2014 Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin. |
| --- | --- |

—

The markings on hams and shoulder hams have been changed to bring them into line with Royal Decree 4/2014 Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin.

| — | For the purpose of monitoring the processing of the hams and shoulder hams, the Regulatory Council has been replaced by the Management Body to comply with the preliminary draft law on designations of origin, which applies in all Autonomous Communities. |
| --- | --- |

—

For the purpose of monitoring the processing of the hams and shoulder hams, the Regulatory Council has been replaced by the Management Body to comply with the preliminary draft law on designations of origin, which applies in all Autonomous Communities.

| — | The paragraph referring to the relevant tests carried out on the final product has been deleted, as the product characteristics being assessed have already been described. |
| --- | --- |

—

The paragraph referring to the relevant tests carried out on the final product has been deleted, as the product characteristics being assessed have already been described.

| — | An amendment has been made to the wording of the paragraph stating that, when all the aforementioned checks have been completed and the ham has been assessed, it is placed on the market with a guarantee of origin in the form of numbered seals and labels. The wording has been amended to clarify the guarantee of origin and to comply with Royal Decree 4/2014 Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin. |
| --- | --- |

—

An amendment has been made to the wording of the paragraph stating that, when all the aforementioned checks have been completed and the ham has been assessed, it is placed on the market with a guarantee of origin in the form of numbered seals and labels. The wording has been amended to clarify the guarantee of origin and to comply with Royal Decree 4/2014 Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin.

The current specification reads as follows:

| 1. | The hams and shoulder hams must come exclusively from Iberian pigs or crosses with 75 % Iberian blood and 25 % Duroc-Jersey blood from registered livestock holdings located within the production area. |
| --- | --- |

1.

The hams and shoulder hams must come exclusively from Iberian pigs or crosses with 75 % Iberian blood and 25 % Duroc-Jersey blood from registered livestock holdings located within the production area.

| 2. | The slaughterhouses must be located within the processing area and must comply with the technical and sanitary conditions laid down by the legislation in force and this regulation.
  Prior to slaughter, the animal must spend at least 12 hours at the slaughterhouse to eliminate fatigue from transport and to ensure that it has the minimum reserves of muscle glycogen.
  The Regulatory Council must keep a record of all slaughterhouses which slaughter pigs whose legs are eligible for protection under this PDO. That record must include the company name, location and site, as well as any other details needed to ensure correct identification and registration of the plant. |
| --- | --- |

2.

The slaughterhouses must be located within the processing area and must comply with the technical and sanitary conditions laid down by the legislation in force and this regulation.

Prior to slaughter, the animal must spend at least 12 hours at the slaughterhouse to eliminate fatigue from transport and to ensure that it has the minimum reserves of muscle glycogen.

The Regulatory Council must keep a record of all slaughterhouses which slaughter pigs whose legs are eligible for protection under this PDO. That record must include the company name, location and site, as well as any other details needed to ensure correct identification and registration of the plant.

| 3. | Hams and shoulder hams covered by this PDO must be processed in registered drying sheds and cellars inspected by the Regulatory Council. |
| --- | --- |

3.

Hams and shoulder hams covered by this PDO must be processed in registered drying sheds and cellars inspected by the Regulatory Council.

| 4. | The final product may be subjected to the relevant tests to be able to guarantee its quality. |
| --- | --- |

4.

The final product may be subjected to the relevant tests to be able to guarantee its quality.

| 5. | When all the aforementioned checks have been completed and the ham has been assessed, it is placed on the market with a guarantee of origin in the form of the Regulatory Council's numbered seals and labels. |
| --- | --- |

5.

When all the aforementioned checks have been completed and the ham has been assessed, it is placed on the market with a guarantee of origin in the form of the Regulatory Council's numbered seals and labels.

The amended text reads as follows:

Depending on the classification of the pigs, the hams and shoulder hams are graded for sale as follows:

| 1. | Hams and shoulder hams covered by this PDO must come exclusively from pure-bred Iberian pigs or Iberian-Duroc crosses authorised by national legislation with a minimum of 75 % Iberian blood, from livestock holdings entered in the registers kept by the management body, registration in which is open to all operators that are located within the defined geographical area and comply with the specification. |
| --- | --- |

1.

Hams and shoulder hams covered by this PDO must come exclusively from pure-bred Iberian pigs or Iberian-Duroc crosses authorised by national legislation with a minimum of 75 % Iberian blood, from livestock holdings entered in the registers kept by the management body, registration in which is open to all operators that are located within the defined geographical area and comply with the specification.

| 2. | The slaughterhouses must be located within the processing area and must comply with the technical and sanitary conditions laid down by the legislation in force.
  Prior to slaughter, the animals must be allowed to rest in the conditions laid down in the legislation in force on animal slaughter and welfare. The animals must retain their ear tags so that their holding of origin can be identified and to ensure that the seals guarantee proper traceability from the holding to the finished product.
  The Management Body must keep a record of all slaughterhouses which slaughter pigs whose legs are eligible for protection under this PDO. That record must include the company name, location and site, as well as any other details needed to ensure correct identification and registration of the plant.
  At the slaughterhouse, a numbered seal must be affixed to all forelegs and hind legs to be made into protected hams and shoulder hams, the number corresponding unequivocally, in the slaughterhouse's traceability records, to the slaughter batch, the holding batch and the feed batch.
  The seal must prominently display the name and/or logo of the ‘Guijuelo’ PDO, the colours of which must correspond to those laid down in the Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin. |
| --- | --- |

2.

The slaughterhouses must be located within the processing area and must comply with the technical and sanitary conditions laid down by the legislation in force.

Prior to slaughter, the animals must be allowed to rest in the conditions laid down in the legislation in force on animal slaughter and welfare. The animals must retain their ear tags so that their holding of origin can be identified and to ensure that the seals guarantee proper traceability from the holding to the finished product.

The Management Body must keep a record of all slaughterhouses which slaughter pigs whose legs are eligible for protection under this PDO. That record must include the company name, location and site, as well as any other details needed to ensure correct identification and registration of the plant.

At the slaughterhouse, a numbered seal must be affixed to all forelegs and hind legs to be made into protected hams and shoulder hams, the number corresponding unequivocally, in the slaughterhouse's traceability records, to the slaughter batch, the holding batch and the feed batch.

The seal must prominently display the name and/or logo of the ‘Guijuelo’ PDO, the colours of which must correspond to those laid down in the Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin.

| 3. | Hams and shoulder hams covered by this PDO must be processed in drying sheds and cellars entered in the registers kept by the Management Body, registration in which is open to all operators that are located within the defined geographical area and comply with the specification. |
| --- | --- |

3.

Hams and shoulder hams covered by this PDO must be processed in drying sheds and cellars entered in the registers kept by the Management Body, registration in which is open to all operators that are located within the defined geographical area and comply with the specification.

| 4. | On completion of the production process, numbered labels must be placed on all protected hams and shoulder hams, the number corresponding to that shown on the seals, on which the name and logo of the ‘Guijuelo’ PDO must be prominently displayed, along with the product class, using the sales designations and optional text set out in section B, and the EU symbol.
  When all the aforementioned checks have been completed and the hams and shoulder hams have been assessed, they are placed on the market with a guarantee of origin in the form of the numbered seals and labels specific to the ‘Guijuelo’ PDO. |
| --- | --- |

4.

On completion of the production process, numbered labels must be placed on all protected hams and shoulder hams, the number corresponding to that shown on the seals, on which the name and logo of the ‘Guijuelo’ PDO must be prominently displayed, along with the product class, using the sales designations and optional text set out in section B, and the EU symbol.

When all the aforementioned checks have been completed and the hams and shoulder hams have been assessed, they are placed on the market with a guarantee of origin in the form of the numbered seals and labels specific to the ‘Guijuelo’ PDO.

(E)   METHOD OF PRODUCTION

The amendment relating to the stages of production is intended to update and clarify the names of the hams and shoulder hams, taking into account the technical criteria corresponding to the designations in use at the present time.

In the new section on ageing, which used to be known as paso a bodega (‘the cellar stage’), there was a table setting out the blood weights of the cuts, the time spent in the cellar and their approximate weight on leaving the cellar. This has had to be amended to bring it into line with Royal Decree 4/2014 Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin by establishing a link with the minimum weight of the carcasses at slaughter and the minimum weights of the cured hams and shoulder hams, depending on the percentage of Iberian blood.

Deboning, grating, filleting and slicing, etc. have been included to take into account new consumer demand and the new formats in which the product is presented for sale.

The current specification reads as follows:

Pigs intended for the production of ‘Guijuelo’ hams and shoulder hams come from registered holdings that meet the conditions set out in section B.

Once the forelegs and hind legs have been obtained, the curing process begins. It consists of the following five stages: salting, washing, shaping, resting and drying.

Salting
  : This involves applying salt to the muscle tissue to encourage the dehydration and perfect preservation of the pork legs. This stage takes 1 day/kg of ham or shoulder ham.

Washing
  : The ham or shoulder ham is washed with warm water to remove the salt adhering to the surface, before being moulded, shaped and trimmed.

Resting
  : During this stage, the surface moisture is slowly and gradually eliminated from the ham or shoulder ham.

Drying
  : The hams and shoulder hams are placed in natural dryers, where they remain for as long as is necessary to allow a natural fusion of the fats in the protective fat layer. This is known as sudado (sweating) and is the point at which they are judged to have dried sufficiently.

The trimming and shaping of the hams and shoulder hams is completed at this stage.

This process takes a minimum of six months.

The hams and shoulder hams are then moved to the cellar, where they are classified by weight, quality and form, the time they must remain in the cellar being as follows:

| | Blood weight of the cut at the slaughterhouse | Minimum maturing time in cellar | Expected weight upon leaving the cellar |
| --- | --- | --- | --- |
| For hams | 7-8 kg
  8-11 kg
  Over 11 kg | 9 months
  9-12 months
  16 months | 4,5-5 kg
  5-7,5 kg
  Over 8 kg |
| For shoulder hams | 5 kg
  Over 5 kg | 5 months
  6 months | 3,5-4 kg
  Over 4 kg |

Blood weight of the cut at the slaughterhouse

Minimum maturing time in cellar

Expected weight upon leaving the cellar

For hams

7-8 kg

8-11 kg

Over 11 kg

9 months

9-12 months

16 months

4,5-5 kg

5-7,5 kg

Over 8 kg

For shoulder hams

5 kg

Over 5 kg

5 months

6 months

3,5-4 kg

Over 4 kg

The amended text reads as follows:

Pigs intended for the production of ‘Guijuelo’ hams and shoulder hams must come from holdings entered in the registers kept by the management body, registration in which is open to all operators that are located within the defined geographical area and comply with the specification and the conditions set out in section B.

Once the forelegs and hind legs have been obtained, the curing process begins. It consists of the following five stages: salting, washing, post-salting, curing/maturing and ageing.

Salting
  : This involves applying salt to the muscle tissue to encourage the dehydration and perfect preservation of the pork legs. The time this takes depends on the weight of the ham or shoulder ham.

Washing
  : The hams and shoulder hams are washed with warm water to remove the salt adhering to the surface, before being moulded, shaped and trimmed.

Post-salting/resting
  : During this stage, the salt penetrates to the core of the ham or shoulder ham.

Curing/maturing
  : The hams and shoulder hams gradually lose moisture, which helps to preserve them. This stage takes place in dryers with natural ambient conditions and windows to the outside, and so drying takes place under natural conditions. The hams and shoulder hams remain in the dryers for as long as is necessary to allow the natural fusion of the fat in the protective fat layer, which is known as sudado (sweating).

The trimming and shaping of the hams and shoulder hams is completed at this stage.

This process takes a minimum of six months.

Ageing
  : During this phase, the hams and shoulder hams are moved to the cellar, where they are definitively classified, and a label is affixed if they comply with the requirements laid down in section B with regard to weight, breed and management.

Plants may market certified hams and shoulder hams without bone, in portions or in pieces, provided that the appropriate control and labelling system is in place to guarantee the traceability of the product, ham or shoulder ham, and the product class.

To this end, the Management Body is to be notified when this is done.

(G)   AUTHORITIES OR BODIES RESPONSIBLE FOR VERIFYING THE SPECIFICATION

The text has been simplified, as verifying compliance with the specification is the responsibility of the Directorate-General for the Food Industry.

The current specification reads as follows:

The inspection body for the Protected Designation of Origin is the Regulatory Council, which is a professional body in which producers and processors are represented.

It consists of:

| — | a president, |
| --- | --- |

—

a president,

| — | a vice-president, |
| --- | --- |

—

a vice-president,

| — | 4 members representing the livestock sector, |
| --- | --- |

—

4 members representing the livestock sector,

| — | 4 members representing the processing sector, |
| --- | --- |

—

4 members representing the processing sector,

| — | 2 members with expertise in the field of pig farming and the ham sector. |
| --- | --- |

—

2 members with expertise in the field of pig farming and the ham sector.

The members representing the livestock sector and the ham sector are democratically elected every four years.

1.   Scope of responsibility

In terms of territory: the areas in which the product is produced and processed.

With regard to the product: products covered by the Protected Designation of Origin, at all stages of production, processing, circulation and marketing.

With regard to persons: natural and legal persons entered in the various registers.

2.   Duties

| — | Drawing up and checking the various registers. |
| --- | --- |

—

Drawing up and checking the various registers.

| — | Providing guidelines for, overseeing and monitoring the production, packaging and quality of the protected hams. Inspection and monitoring are carried out by inspectors authorised by the relevant authorities, acting impartially with respect to the producers and processors. |
| --- | --- |

—

Providing guidelines for, overseeing and monitoring the production, packaging and quality of the protected hams. Inspection and monitoring are carried out by inspectors authorised by the relevant authorities, acting impartially with respect to the producers and processors.

| — | Assessing the product. |
| --- | --- |

—

Assessing the product.

| — | Promoting and defending the Protected Designation of Origin. |
| --- | --- |

—

Promoting and defending the Protected Designation of Origin.

| — | Deciding on disciplinary proceedings for failure to comply with the Regulation. |
| --- | --- |

—

Deciding on disciplinary proceedings for failure to comply with the Regulation.

| — | Acting with full legal responsibility and capacity to enter into obligations and be a party in legal proceedings, taking action befitting its role of representing and defending the general interests of the Designation of Origin. |
| --- | --- |

—

Acting with full legal responsibility and capacity to enter into obligations and be a party in legal proceedings, taking action befitting its role of representing and defending the general interests of the Designation of Origin.

The amended text reads as follows:

| Directorate-General for the Food Industry |
| --- |
| Ministry of Agriculture, Food and the Environment |
| Paseo Infanta Isabel, 1 |
| 28014 Madrid |
| ESPAÑA |
| Tel. +34 913475361/8477 |
| Fax +34 913475700 |
| dgia@magrama.es |

Directorate-General for the Food Industry

Ministry of Agriculture, Food and the Environment

Paseo Infanta Isabel, 1

28014 Madrid

ESPAÑA

Tel. +34 913475361/8477

Fax +34 913475700

dgia@magrama.es

The task of verifying compliance with the specification at the livestock production stage may be delegated to inspection bodies accredited for the Iberian (Ibérico) Quality Standard under the UNE EN ISO/IEC 17020 Standard.

The task of verifying compliance with the specification at the processing stage may be delegated to certification bodies accredited in respect of the specification for the ‘Guijuelo’ PDO under the UNE EN ISO/IEC 17065 Standard.

(H)   LABELLING

Amendments have been made to a number of paragraphs on labelling. The first amendment is that the labels are provided, rather than approved, by the management body. The second amendment, which relates to the colour of the seals and labels, has been made to bring them into line with Royal Decree 4/2014 Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin. The third amendment, which relates to affixing the seals, is also necessary to bring the text into line with Royal Decree 4/2014 Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin, as they must be affixed in the slaughterhouse. The fourth amendment, which relates to the numbered label issued by the Regulatory Council, is intended to clarify what a numbered label is and, above all, the distinguishing features that a producer's label must have to be used for a protected product and a non-protected product, taking into account Community legislation on the protection of designations of origin, the General Labelling Law and the preliminary draft law on designations of origin, which applies in all Autonomous Communities.

The current specification reads as follows:

The commercial labels of each registered company must be approved by the Regulatory Council.

The marketed product must bear numbered seals issued by the Regulatory Council, on which the name and logo of the Designation of Origin and the class to which the product belongs must be prominently displayed. The seal must be red for Iberian acorn-fed ham and yellow for Iberian ham fed on a mixed diet or on feed (photocopied model provided).

These seals must be affixed at the registered plant in such a way that they cannot be reused.

So that it can be placed on the market, a numbered label issued by the Regulatory Council is affixed to the product (example provided).

The amended text reads as follows:

The commercial labels of each registered company which are to be used for products covered by the ‘Guijuelo’ PDO must be notified to the Management Body in order to ensure correct use of the designation.

If a producer uses the same trademark to market a protected product and a product that is not protected, a distinction must be made by including the PDO ‘Guijuelo’ logo on the commercial label of the protected product.

The PDO ‘Guijuelo’ logo must always be used in accordance with the legal requirements, as set out below.

The marketed product must bear numbered and tamper-proof seals, along with a corresponding label. They must prominently display the name and/or logo of the ‘Guijuelo’ PDO, the EU symbol and the class to which the product belongs, in accordance with the sales designations set out in section B. The words ‘Gran Selección’ may also be included on the label where appropriate.

The seals must be affixed at the slaughterhouse in such a way that they cannot be reused.

The labels must be affixed at the plant at the end of the minimum production period and before the hams and shoulder hams are dispatched for consumption.

(I)   NATIONAL LEGAL REQUIREMENTS

This section has been deleted, as it is not provided for in Regulation (EU) No 1151/2012

SINGLE DOCUMENT

‘GUIJUELO’

EU No: ES-PDO-0117-01320 — 10.3.2015

PDO ( X ) PGI ( )

1.   Name

‘Guijuelo’

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.)

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

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

Description. PDO ‘Guijuelo’ hams and shoulder hams are meat products obtained by salting, washing, post-salting, curing/maturing and ageing the forelegs and hind legs of Iberian pigs or Iberian-Duroc crosses that are authorised by national legislation with a minimum of 75 % Iberian blood.

Description

Morphological characteristics. They have an elongated and stylised shape and weigh at least 6,5 kg and 3,7 kg, respectively, for hams and shoulder hams from pure-bred pigs and at least 7 kg and 4 kg, respectively, for hams and shoulder hams from pigs with 75 % Iberian blood. They are free of bruises, fractures or contusions, and the trotter is not removed, except where they are sold boneless, in portions or in pieces.

Morphological characteristics.

Organoleptic characteristics. The cut surface is intensely pink to purplish-red in colour, with a shiny appearance and streaks of fatty tissue. It has a delicate, sweet or slightly salty flavour and a characteristic aroma, depending on the animal's diet before slaughter.

Organoleptic characteristics.

Hams and shoulder hams are graded for sale as follows:

Class I: 100 % Iberian acorn-fed ham, from 100 % Iberian pigs. The finished hams must weigh more than 6,5 kg and the production process must take at least 730 days. If the minimum duration of the production process for hams of this category is more than 800 days, the words ‘Gran Selección’ may optionally be included on the label in the same visual field as the sales designation.

Class I

100 % Iberian acorn-fed shoulder ham, from 100 % Iberian pigs. The finished shoulder hams must weigh more than 3,7 kg and the production process must take at least 365 days. If the minimum duration of the production process for shoulder hams of this category is more than 425 days, the words ‘Gran Selección’ may optionally be included on the label in the same visual field as the sales designation.

Class II: Iberian acorn-fed ham, from 75 % Iberian pigs. The finished hams must weigh more than 7 kg and the production process must take at least 730 days. If the minimum duration of the production process for hams of this category is more than 800 days, the words ‘Gran Selección’ may optionally be included on the label in the same visual field as the sales designation.

Class II:

Iberian acorn-fed shoulder ham, from 75 % Iberian pigs. The finished shoulder hams must weigh more than 4 kg and the production process must take at least 365 days. If the minimum duration of the production process for shoulder hams of this category is more than 425 days, the words ‘Gran Selección’ may optionally be included on the label in the same visual field as the sales designation.

Class III: Iberian pastured, fodder-fed ham, from pigs with at least 75 % Iberian blood. The finished hams must weigh more than 6,5 kg for 100 % Iberian ham and 7 kg for 75 % Iberian ham and the production process must take at least 730 days.

Class III

Iberian pastured, fodder-fed shoulder ham, from pigs with at least 75 % Iberian blood. The finished shoulder hams must weigh more than 3,7 kg for 100 % Iberian shoulder ham and 4 kg for 75 % Iberian shoulder ham and the production process must take at least 365 days.

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 geographical area in which the above-mentioned pigs are reared covers the area in which extensive farming of Iberian pigs traditionally took place on the dehesa (oak savannah) ecosystem on dehesa and grassland livestock farms, which is the traditional method of rearing Iberian pigs.

dehesa

dehesa

The key factors which determine the quality of the Iberian pigs and thus the subsequent organoleptic quality of the protected hams and shoulder hams and which give PDO ‘Guijuelo’ hams and shoulder hams their distinctive quality and characteristics are the pigs' diet and their management under an extensive farming system during the final fattening stage, making full use of the resources of the dehesa, i.e. acorns, natural pastures and stubble. The geographical area of production is defined, and there are specific conditions for production, such as the need to estimate the quantity of acorns on the holm, cork and gall oak trees available to the pigs on each mountain pasture and to determine the maximum number of pigs that can feed there. Furthermore, checks are carried out to ensure that the specific conditions are complied with; for example, unannounced inspections are carried out to verify that the pigs are feeding on acorns and natural pastures, and that they are managed extensively during the fattening stage.

dehesa

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

The Iberian pigs must be born, reared and fattened in the geographical area of production. Processing after slaughter and butchery of the animals, which includes the salting, washing, post-salting/resting, curing/maturing and ageing stages, must take place in the geographical area defined in the specification.

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

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

Cellars may market certified hams and shoulder hams without bone, in portions or in pieces, provided that the appropriate control and labelling system is in place to guarantee the traceability of the product, ham or shoulder ham, and the product class.

To this end, the Management Body is to be notified when this is done.

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

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

At the slaughterhouse, a numbered seal must be affixed to all forelegs and hind legs to be made into protected hams and shoulder hams.

The seal must prominently display the name and/or logo of the ‘Guijuelo’ PDO, the colours of which must correspond to those laid down for each category in the Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin, as shown below:

—   Black— 100 % Iberian acorn-fed ham or shoulder ham.

Black

—   Red— 75 % Iberian acorn-fed ham or shoulder ham.

Red

—   Green— Iberian pastured, fodder-fed ham or shoulder ham.

Green

On completion of the production process, the product is certified by affixing the numbered label specific to the ‘Guijuelo’ PDO, which bears the EU symbol, as well as the ‘Guijuelo’ trademark, and indicates the type of product, the breed and the class to which the product belongs on the basis of the animal's diet.

The label must always be accompanied by a commercial label, which must have been notified by the producer to the Management Body.

If a producer uses the same trademark to market a protected product and a product that is not protected, a distinction must be made by including the PDO logo on the commercial label of the protected product.

4.   Concise definition of the geographical area

Concise definition of the geographical area

Production area. The area in which Iberian pigs have traditionally been reared is located in the west and south-west of Spain. It comprises certain agricultural districts in which dehesa and grassland predominate, in the following provinces: Zamora (districts of Duero Bajo and Sayago), Segovia (district of Cuellar), Ávila (districts of Piedrahita-Barco, Arévalo and Ávila), Salamanca (all districts), Cáceres (all districts), Badajoz (all districts), Toledo (districts of Talavera and La Jara), Ciudad Real (districts of Montes Norte and Montes Sur), Sevilla (district of Sierra Norte), Córdoba (districts of Los Pedroches, La Sierra and Campiña Baja) and Huelva (districts of La Sierra, Andévalo Occidental and Andévalo Oriental).

dehesa

Processing area. This is made up of the following seventy-eight (78) municipalities in the south-eastern part of the province of Salamanca, where the terrain and climate have favoured the emergence of a meat-processing industry specialising in the Iberian pig, the municipalities in question being right in the middle of the Salamancan dehesa, in the south-eastern part of the province of Salamanca, at the point where the Béjar and Francia mountain ranges meet: Alberca (La), Aldeacipreste, Aldeanuela de la Sierra, Aldeavieja de Tormes, Bastida (La), Béjar, Cabaco (El), Cabeza de Béjar (La), Cabezuela de Salvatierra, Campillo de Salvatierra, Calzada de Béjar, Candelario, Cantagallo, Casafranca, Casas del Conde (Las), Cepeda, Cereceda de la Sierra, Cerro (El), Cespedosa, Cilleros de la Bastida, Colmenar de Montemayor, Cristóbal, Endrinal de la Sierra, Escurial de la Sierra, Frades de la Sierra, Fresnedoso, Fuenterroble de Salvatierra, Fuentes de Béjar, Garcibuey, Guijo de Ávila, Guijuelo, Herguijuela de la Sierra, Herguijuela del Campo, Horcajo de Montemayor, Hoya (La), Lagunilla, Ledrada, Linares de Riofrío, Madroñal, Miranda del Castañar, Mogarraz, Molinillo, Monforte de la Sierra, Monleón, Montemayor del Río, Navacarros, Nava de Béjar, Nava de Francia, Navalmoral de Béjar, Navarredonda de la Rinconada, Palacios de Salvatierra, Peñacaballera, Peromingo, Pinedas, Puebla de San Medel, Puerto de Béjar, Rinconada de la Sierra (La), Sanchotello, San Esteban de la Sierra, San Martín de Castañar, San Miguel de Robledo, San Miguel de Valero, Santibáñez de la Sierra, Santos (Los), Sequeros, Sierpe (La), Sorihuela, Sotoserrano, Tamanes, Tejeda y Segoyuela, Tornadizos, Valdefuentes de Sangusín, Valdehijaderos, Valdelacasa, Valdelageve, Valero, Valverde de Valdelacasa and Villanueva del Conde.

dehesa

5.   Link with the geographical area

Link with the geographical area

A distinction must be made between the geographical area in which the Iberian pigs are reared, which is referred to as the production area, and the geographical area in which the hams and shoulder hams are processed, which is referred to as the processing area.

The indigenous nature of the breed, the climate of the processing area, which is well suited to the production of slow-cured meat products, and its centuries-old tradition of meat processing all combine to give the products their distinctive character.

The climate and terrain of the production area are those of the dehesa ecosystem, which is characterised by vast expanses of wooded pastures and meadows, in which livestock farming has traditionally been an important activity firmly rooted in the land.

dehesa

The pastures are made up of natural herbaceous communities which are adapted to the area's climate and soil conditions. In some cases, these are typical of mountain regions, although peneplain species predominate, together with grasses and legumes.

The main tree species that populate the dehesa are Quercus spp. It is the fruit of those species, the acorn, that is used to fatten the highest-quality pigs.

dehesa

Quercus

The area in which the hams and shoulder hams are processed lies on the Salamancan plateau, at an average altitude of 975 m. It has a continental climate, with long, cold winters, prolonged frosts and low relative humidity, conditions which have led to the presence in the area of a meat-processing industry using traditional production methods for at least 200 years.

Owing to its location between the Béjar mountain range and the peak of La Peña de Francia, the prevailing winds are very strong and dry, which promotes the drying and subsequent preservation of the product.

The factors that distinguish the raw material used to produce the protected hams and shoulder hams are the specific characteristics of the Iberian pigs, the traditional livestock rearing system, the pigs' diet and the fact that they are older at slaughter. In combination with the specific conditions in the processing area and the slow-curing process, this gives the product characteristics that distinguish it from all other meat products, as it has specific organoleptic qualities. Of particular note are its mild taste, which is the result of its low salt content, in contrast to other Spanish meat products, the pink colour of the meat, which is the result of the mild ambient temperatures during the drying process, its greasy texture, which is the result of the animals' diet, and its highly marbled appearance with streaks of intramuscular fat, which is the result of the animals' breed and the system of rearing the pigs on the dehesas and grasslands.

dehesas

The quality of ‘Guijuelo’ hams and shoulder hams is linked to the geographical area in two ways: firstly, through the rearing of Iberian pigs on the dehesas of the production area and, secondly, through the processing of hams and shoulder hams in a processing area that is much more restricted than the production area and in which tradition and the specific climatic conditions (low rainfall, mild ambient temperatures and strong winds due to its location on a peneplain between two mountain ranges, etc.) have led to the presence of a pig-meat processing industry that is highly specialised in Iberian pig products.

dehesas

The production stage takes place in specified districts in south-western Spain in which farms are located on the dehesa, a silvopastoral ecosystem characterised by the presence of trees of the genus Quercus, whose fruit, the acorn, when eaten by the pigs, results in the highest-quality products. The pigs are managed under an extensive farming system known as montanera (mast-feeding), where they are allowed to feed during the final fattening stage, which is a crucial factor in the distinctive quality of the final product. This means that the know-how of the livestock farmers in working with the pigs ensures good animal welfare and health and the use of the natural resources afforded by the dehesa.

dehesa

Quercus

montanera

dehesa

It is the various stages in the processing of the hams and shoulder hams carried out in the geographical area defined as the processing area that give the products' their distinctive organoleptic characteristics. The production process is complex because many factors influence the final quality of the product, which is why the know-how passed down from one generation to the next is something that makes the product distinctive and gives the master ham-maker the skills needed to judge the time needed, depending on the climatic conditions, to allow the product to mature gradually and develop the necessary organoleptic qualities with a minimum amount of salt, and to guarantee food safety with reference to the environmental conditions (temperature, humidity, ventilation) at each of the stages of production subsequent to salting, taking into account that the process takes place in natural dryers.

After slaughter and butchery of the carcass, the raw material undergoes the following processes in turn:

| — | Salting. This consists of applying salt to the surface of the meat. |
| --- | --- |

—

Salting. This consists of applying salt to the surface of the meat.

| — | Washing. After salting, the salt adhering to the surface is washed off with drinking water and the meat is brushed. |
| --- | --- |

—

Washing. After salting, the salt adhering to the surface is washed off with drinking water and the meat is brushed.

| — | Post-salting/resting. During this stage, the duration of which varies, the salt penetrates evenly to the core of the ham or shoulder ham. |
| --- | --- |

—

Post-salting/resting. During this stage, the duration of which varies, the salt penetrates evenly to the core of the ham or shoulder ham.

| — | Curing/maturing. This involves the gradual loss of moisture from the ham or shoulder ham. |
| --- | --- |

—

Curing/maturing. This involves the gradual loss of moisture from the ham or shoulder ham.

| — | Ageing. During this stage, biochemical reactions take place which generate the compounds responsible for the flavour and aroma characteristic of the product. |
| --- | --- |

—

Ageing. During this stage, biochemical reactions take place which generate the compounds responsible for the flavour and aroma characteristic of the product.

Reference to publication of the product specification

Reference to publication of the product specification

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

http://www.magrama.gob.es/es/alimentacion/temas/calidad-agroalimentaria/PLIEGO_GUIJUELO_vers_10-03-15_tcm7-357644.pdf

---

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

1

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| 6.10.2015 | EN | Official Journal of the European Union | C 329/17 |
| --- | --- | --- | --- |

6.10.2015

EN

Official Journal of the European Union

C 329/17

---

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2015/C 329/05)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

‘BRABANTSE WAL ASPERGES’

EU No: NL-PDO-0005-01177 — 6.11.2013

PDO ( X ) PGI ( )

1.   Name

‘Brabantse Wal asperges’

2.   Member State or Third Country

Member State or Third Country

Netherlands

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.6: Fruit, vegetables and cereals, fresh or processed

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

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

General

General

The designation ‘Brabantse Wal asperges’ refers to the edible shoots of asparagus grown in the Brabantse Wal. The name refers exclusively to fresh asparagus falling within quality class 1.

‘Brabantse Wal asperges’ are the edible shoots from the asparagus plant (Asparagus officinalis) which are marketed either peeled or unpeeled.

‘Brabantse Wal asperges’ are placed on the market with 3 gradings in class 1 and must have the following quality characteristics with regard to thickness and colour:

—   A white= 16-22 mm thick

A white

—   AA white= 22-28 mm thick

AA white

—   AAA white= 28+ mm thick

AAA white

The maximum permitted thickness deviation is 1 mm for 10 % of a batch's weight.

The length of the asparagus varies between 20 and 24 cm. The maximum permitted difference in length per quantity sold is 2 cm.

In order to be eligible for quality class 1, asparagus must be straight with a clear white, regular exterior and be at least 20 cm long; it must not be discoloured or open at the tip; it must not be hollow and must not be damaged or have any ‘rust’ (brown patches).

Organoleptic characteristics

Organoleptic characteristics

Taste characteristics

‘Brabantse Wal asperges’ differ in taste from other asparagus by being slightly salty and very rarely bitter.

Visual characteristics

The asparagus have a clear white exterior.

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)

—

3.4.   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

Growing and harvesting must be carried out exclusively by the growers themselves in the geographical area.

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

In order to guarantee the quality, freshness and regional link of the asparagus, once harvested they must be refrigerated at 4 °C within four hours.

No processing or preservation techniques are applied, except for peeling if the buyer so wishes.

The asparagus are packed by the grower in order to guarantee their origin and recognisability and to preserve their quality. The quality of unpacked asparagus deteriorates 12 hours after harvest as a result of drying-out and discolouration.

The asparagus are available to consumers and the catering trade in different units of weight: unpeeled in plastic sacks or peeled in sealed plastic trays.

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

The packaging of asparagus designated as ‘Brabantse Wal asperges’ must bear a label with the EU Beschermde Oorsprongsbenaming (BOB) [Protected Designation of Origin (PDO)] logo and the logo shown below.

4.   Concise description of the defined geographical area

Concise description of the defined geographical area

The defined geographical area where ‘Brabantse Wal asperges’ are grown lies in the southwest of North Brabant Province in the municipalities Bergen op Zoom, Woensdrecht (the ‘Wouwse plantation’, including the Kalmthoutse Heide) and part of Steenbergen and Roosendaal. This area is designated the ‘Brabantse Wal’.

5.   Link with the geographical area

Link with the geographical area

‘Brabantse Wal asperges’ have a soft, mild flavour with little or no bitterness. The initial taste varies from salty to slightly sweet in some cases. Their refined aroma, with no dominant notes, allows them to be prepared in many different ways and used as an ingredient in a wide range of dishes. It is this taste that distinguishes ‘Brabantse Wal asperges’ from other asparagus.

The name ‘Brabantse Wal asperges’ has for many years now been directly linked with the ‘Brabantse Wal’ geographical area. The ‘Brabantse Wal’ is a distinctive cultural-historical and geological area located in the southwestern corner of Brabant. The geographical area differs from the surrounding land in that it is located within a higher-lying area (‘de wal’, meaning ‘the ridge’). This came into being through a build-up of sand deposits.

The sandy soil of the ‘Brabantse Wal’ — which is light and well-drained — provides a favourable soil structure for growing ‘Brabantse Wal asperges’, as the low resistance of the loose sandy soil allows the asparagus to prosper.

The ‘Brabantse Wal’ is the Netherlands' oldest growing area and up to and including the 1950s Bergen op Zoom was the Netherlands' largest asparagus-growing area.

The growing area covers about 40 ha.

The geographical area is characterised by a mild, maritime climate. The mild, maritime climate is strongly influenced by the warm gulf stream in the nearby Atlantic Ocean, which also warms up the North Sea. This gives rise to a prevailing westerly to southwesterly wind, which blows the relatively dry, salty sea air from Zeeland across the ‘Brabantse Wal’. That wind ‘strikes’ the ‘Brabantse Wal’. The remaining moisture from the salty sea air settles on the sandy soil of the ‘Brabantse Wal’ and also influences the salty taste of ‘Brabantse Wal asperges’.

Water is one of the features which give the asparagus their taste. The salty groundwater — which follows a natural underground course from the ‘Kalmthoutse Heide’ via the ‘Brabantse Wal’ towards Zeeland — is the main source of nutrients for the asparagus, which comprise 95 % water. The sandy soil's soluble minerals, which are naturally present in water, intensify the salty taste of the asparagus. Extra watering would weaken this characteristic. Extra watering is therefore hardly ever carried out. Nor is it necessary to add any salt to dishes prepared using these asparagus.

‘Brabantse Wal asperges’ owe their special characteristics not only to the climate and soil in the growing area but also to the long asparagus-growing tradition in the region and the skills of the growers, who have now been growing these asparagus for generations.

The history of growing ‘Brabantse Wal asperges’ in the area stretches back decades.

The Huijbergen monastery's account books even refer to the purchase of an asparagus knife back in 1685.

‘Brabantse Wal asperges’ are grown exclusively on the cold, rich soil (and harvested from mid-April to the end of June) in a sustainable manner.

The asparagus are grown in the soil beneath large mounds of earth. As sunlight does not enter the mounds, the upward-growing shoots remain white instead of turning green.

The mature asparagus leaves are left in the fields until autumn, allowing the asparagus to absorb the fertilising substances produced by the plant itself.

The leaves are removed in late autumn, and in spring a new asparagus bed is laid.

‘Brabantse Wal asperges’ are harvested by hand, sometimes using harvest carts which raise from the ground and then replace the plastic sheets covering the asparagus. Harvesting takes place from mid-April to the end of June.

Growing ‘Brabantse Wal asperges’ requires specific effort and know-how on the growers' part.

The relatively dry, salty sea air means that ‘Brabantse Wal asperges’ are characterised by low disease pressure, as a result of which fewer chemical plant-protection products are used than is common when growing asparagus elsewhere.

Monitoring the plants closely also obviates unnecessary use of plant-protection products; these chemical products are used only if necessary and not, as is usual when growing asparagus, in accordance with a specific schedule.

Using fewer chemical plant-protection products than is customary for other asparagus-growing contributes to the specific taste of ‘Brabantse Wal asperges’.

The growers also regularly take soil samples in order to examine the soil's mineral balance. As a result of this, fertiliser is used only if necessary.

Avoiding unnecessary intervention in the natural way the asparagus grows results in a strong crop that is more resistant to disease than other types of asparagus and which maintains its organoleptic characteristics.

Reference to publication of the product specification

Reference to publication of the product specification

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

http://eu-streekproducten.nl/sites/default/files/Productdossier_BWA%20_12022015.pdf

---

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

1

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| 6.10.2015 | EN | Official Journal of the European Union | C 329/20 |
| --- | --- | --- | --- |

6.10.2015

EN

Official Journal of the European Union

C 329/20

---

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2015/C 329/06)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

‘SALAM DE SIBIU’

EU No: RO-PGI-0005-01280 — 21.11.2014

PDO ( ) PGI ( X )

1.   Name

‘Salam de Sibiu’

2.   Member State or Third Country

Member State or Third Country

Romania

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Product type

Product type

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

‘Salam de Sibiu’ is a dried raw salami with noble mould. It has the following characteristics:

Organoleptic:

External appearance: cylindrical, regular-shaped sticks of uniform thickness, with a length of 15 cm to 100 cm and a diameter of between 45 mm and 75 mm, and having a weight of between 300 g and 1 kg.

The casing of the sticks has small, uniform grooves and is covered with a thin, uniform layer of white noble mould. The mould may have a yellowish-white or greyish-white tint. Portions of yellowish-white or greyish-white mould and portions not covered by mould are permitted, but they should not together account for more than 10 % of the total surface of the casing.

The stick has a semi-hard to hard consistency at the surface, a softer consistency in the area adjacent to slicing, but firm and elastic towards the centre. Slices of ‘Salam de Sibiu’ have a consistency that is both firm and semi-elastic at the same time.

The taste and smell are characteristic of a product smoked using hardwood, seeded with noble mould and subject to a lengthy maturation and drying process. The intensity of the taste is due to sufficient proteolytic and lipolytic breakdown resulting from appropriate maturation. It does not have any unusual taste or smell.

With regard to the appearance of slices, the mass of the composition has a reddish-brown to ruby-red colour and is glossy, compact, consistent and coarse, with flecks of white fat distributed uniformly throughout the entire cross-section. A darker hue is permitted in cross-section on a portion of up to 10 mm from the edge. Slices of ‘Salam de Sibiu’ maintain their consistency and do not fall apart. Tendon and cartilage pieces and air holes are not permitted.

‘Salam de Sibiu’ must be matured for at least 60 days.

Physical and chemical characteristics at the end of the maturation-drying period: Humidity: maximum 30 %; Fat: maximum 46 %; Protein: minimum 20 %; Salt: < 6 %; Sodium nitrites (the nitrates used are chemically reduced to nitrites) < 50 mg/kg.

Microbiological characteristics at the end of the maturation period: Listeria monocytogenes — absent/25 grams; Salmonella — absent/25 grams; E. Coli — 500 — 5 000 CFU/g

‘Salam de Sibiu’ is presented in one of the following 2 (two) forms: cylindrical sticks, clipped at both ends; sliced, without the casing (the mouldy casing is removed before slicing).

cylindrical sticks

sliced, without the casing

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)

There are no specific requirements relating to the quality or origin of feed.

The main raw materials are minimum 70 % pork selected when raw (where present, bone fragments, soft fat, tendons, ligaments, cartilage, large blood vessels, bleeding parts, ganglia and stamped parts are removed from the meat) and maximum 30 % hard fat, taken from pigs that have reached maturity (with a live weight in excess of 100 kg).

The use of slaughterhouse by-products and mechanically separated meat is not permitted.

The following ingredients are used:

| — | salting-seasoning mixture (made up of food salt — maximum 5 %; natural condiments: pepper, allspice and garlic; preservatives: salt mixed with sodium nitrite or nitrate, in accordance with the law); |
| --- | --- |

—

salting-seasoning mixture (made up of food salt — maximum 5 %; natural condiments: pepper, allspice and garlic; preservatives: salt mixed with sodium nitrite or nitrate, in accordance with the law);

| — | antioxidants (ascorbic acid and its salts), approved in accordance with the law; |
| --- | --- |

—

antioxidants (ascorbic acid and its salts), approved in accordance with the law;

| — | maturation agents — starter cultures and/or bioprotection cultures, sugars — maximum 1 %. |
| --- | --- |

—

maturation agents — starter cultures and/or bioprotection cultures, sugars — maximum 1 %.

The following ingredients may optionally be used:

| — | alcoholic maturation agents — one of the following: white wine/red wine/rosé wine/brandy/Vinars/sparkling wines/stout. |
| --- | --- |

—

alcoholic maturation agents — one of the following: white wine/red wine/rosé wine/brandy/Vinars/sparkling wines/stout.

NOTE: Alcoholic maturation agents are used in the production of limited editions/collectors' editions of ‘Salam de Sibiu’ and are mentioned explicitly in the name of the variety. The dose used for each type of alcoholic maturation agent is a maximum of 3 %.

The following are not permitted: flavour enhancers (e.g. monosodium glutamate); acidifying agents (e.g. Glucono delta-lactone); colourings; protein additives (vegetable protein, animal protein); any other additive that could replace the meat; sea salt.

The paste obtained is filled into collagen casings with a diameter of between 60 mm and 90 mm and/or into natural horse casings.

3.4.   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

The specific steps in production that take place in the defined geographical area are the following:

| 1. | acceptance and storage of raw materials and ingredients; |
| --- | --- |

1.

acceptance and storage of raw materials and ingredients;

| 2. | dicing/chopping of the meat and fat in a bowl cutter to the size of a grain of rice (approx. 2-4 mm), in order to obtain the paste; |
| --- | --- |

2.

dicing/chopping of the meat and fat in a bowl cutter to the size of a grain of rice (approx. 2-4 mm), in order to obtain the paste;

| 3. | kneading of the paste with the salting and seasoning mix, the antioxidants and the maturation agents; |
| --- | --- |

3.

kneading of the paste with the salting and seasoning mix, the antioxidants and the maturation agents;

| 4. | filling the paste into natural and/or collagen casings; |
| --- | --- |

4.

filling the paste into natural and/or collagen casings;

| 5. | drying of the sticks for 24 hours at a minimum temperature of +10 °C, with moderate air circulation; |
| --- | --- |

5.

drying of the sticks for 24 hours at a minimum temperature of +10 °C, with moderate air circulation;

| 6. | cold smoking — carried out at an air temperature of between +9 °C and +24 °C and a relative air humidity of 85-92 %, exclusively using hardwood from Romania (beech, oak or a mixture of beech and oak). Smoking lasts for a minimum of 3 days and a maximum of 10 days. |
| --- | --- |

6.

cold smoking — carried out at an air temperature of between +9 °C and +24 °C and a relative air humidity of 85-92 %, exclusively using hardwood from Romania (beech, oak or a mixture of beech and oak). Smoking lasts for a minimum of 3 days and a maximum of 10 days.

| 7. | Maturation-drying — lasts a minimum of 60 days, is carried out in specifically fitted and climate-controlled stores at a temperature of between +8 °C and +24 °C) and involves the following stages:
  a)   mould seeding: once the maturation-drying store has been filled, a solution containing spores of noble mould (Penicillium nalgiovensis or a mixture of different types of Penicillium, but Penicillium nalgiovensis must be present in such mixtures) is sprayed on the surface of the sticks of salami. 10-12 days after the seeding of the mould, the sticks are covered with the mould mycelium. During this period, the temperature should be between +10 °C and +24 °C).
  b)   maturation and brushing of the sticks: 25 to 45 days after applying the mould, and once the sticks are completely covered with mould, manual brushing of the sticks is carried out. The mould that forms towards the end of maturation, under conditions of high humidity, has a white to yellowish-white or greyish-white colour. During this stage, the temperature should be between +10 °C and +15 °C).
  c)   drying of the sticks: this is done by gradually reducing the relative humidity of the air in the maturation stores by means of ventilation at controlled temperature and humidity so that the product dries to the standard humidity of a maximum 30 %. During this period, the temperature should be between +10 °C and +15 °C). |
| --- | --- |

7.

Maturation-drying — lasts a minimum of 60 days, is carried out in specifically fitted and climate-controlled stores at a temperature of between +8 °C and +24 °C) and involves the following stages:

a)   mould seeding: once the maturation-drying store has been filled, a solution containing spores of noble mould (Penicillium nalgiovensis or a mixture of different types of Penicillium, but Penicillium nalgiovensis must be present in such mixtures) is sprayed on the surface of the sticks of salami. 10-12 days after the seeding of the mould, the sticks are covered with the mould mycelium. During this period, the temperature should be between +10 °C and +24 °C).

mould seeding

Penicillium nalgiovensis

Penicillium

Penicillium nalgiovensis

b)   maturation and brushing of the sticks: 25 to 45 days after applying the mould, and once the sticks are completely covered with mould, manual brushing of the sticks is carried out. The mould that forms towards the end of maturation, under conditions of high humidity, has a white to yellowish-white or greyish-white colour. During this stage, the temperature should be between +10 °C and +15 °C).

maturation and brushing of the sticks

c)   drying of the sticks: this is done by gradually reducing the relative humidity of the air in the maturation stores by means of ventilation at controlled temperature and humidity so that the product dries to the standard humidity of a maximum 30 %. During this period, the temperature should be between +10 °C and +15 °C).

drying of the sticks

At the end of the manufacturing period, after a minimum of 70 days, the product must fall within the parameters defined in point 3.2.

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

‘Salam de Sibiu’ is packaged individually, piece by piece, manually or by automated means (in the case of sticks), in permeable cellophane microperforation packaging, in a protective atmosphere or vacuum packed, after the mouldy casing has been removed in the case of slices.

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

The name ‘Salam de Sibiu’, accompanied by the words ‘Protected Geographical Indication’ or the acronym PGI (translated into the language of the country in which the product is being marketed) must be affixed to the label or on the hologram (if present), in a manner that renders it distinguishable from other writing. The EU logo for PGI and the manufacturer's trade name are to be illustrated.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area in which ‘Salam de Sibiu’ is produced covers the territory of the following administrative regions: Bacău county, Braşov county, the city of Bucharest, Covasna county, Călăraşi county, Ilfov county, Prahova county and Sibiu county.

5.   Link with the geographical area

Link with the geographical area

Specificity of the geographical area

Specificity of the geographical area

The climate conditions in the production areas (i.e. a temperate continental climate with cold winters and warm summers) are conducive to obtaining this type of dried raw salami with mould. The production areas are dominated by a succession of topographical forms specific to hilly areas, where hills are separated by wide river valleys and plains, in which the tradition of making charcuterie products dates back centuries, initially in peasant homesteads and then later increasingly under industrial conditions in specialised facilities. These areas also contain an abundance of forests, from which producers obtained and continue to obtain the hardwood that is such an integral part of successfully smoking the product.

The history of the production of this type of salami is closely linked to the development of the agricultural areas in the territory referred to above and to training at the local level of groups of workers specialised in the production of this variety. Over time, these people have contributed to the spread of its production outside the Mediaș-Sinaia area and to the consolidation of the tradition in the other parts of the specified production areas.

Specificity of the product

Specificity of the product

‘Salam de Sibiu’ differs from other products in the same commercial category due to its taste, its semi-hard consistency, supported by the very low humidity in the finished product, and through its ruby-red colour in cross-section.

The taste of ‘Salam de Sibiu’ is derived directly from the meat, fat, salt and condiments used, the aromatic substances in the smoke and the aromatic substances that form during fermentation from sugars, proteins and lipids.

The most important contribution to creating the taste comes from the aromatic products formed during fermentation (starting from the moment the casing is filled and coming to fruition through the cold smoking and maturation-drying processes) from the added sugars, from amino acids present or formed from the hydrolysis of proteins and those formed from the breakdown of lipids.

As a result, the lengthy maturation-drying period (minimum 60 days, in the presence of noble mould) contributes to creating the aroma of ‘Salam de Sibiu’.

In the course of decades of tradition during which the production process has remained virtually unchanged, a firm connection has clearly been forged in the minds of consumers between the product, its name and the geographical area. Consequently, when consumers think of ‘Salam de Sibiu’, they think of the same dried raw salami produced in the indicated geographical area from pork and hard fat mixed with salt and condiments, with a ruby-red colour, a casing covered with white, yellowish-white or greyish-white noble mould and an aroma and taste resulting chiefly from cold smoking with hardwood and the lengthy maturation-drying process.

Causal link between the geographical area and a specific quality, the reputation or other characteristic of the product

Causal link between the geographical area and a specific quality, the reputation or other characteristic of the product

The reputation of ‘Salam de Sibiu’ is attested to by a copious bibliography of references and citations.

In a historical review of the product, an article dated 15 July 2009 in a supplement to the daily newspaper ‘Academia Cațavencu’ stated that ‘Salam de Sibiu has been and remains a culinary emblem’.

References to the production and sale of ‘Salam de Sibiu’ already appeared in the late 19th century. It was initially known as ‘Salam de iarnă’ [winter salami]. National consumers' clear appreciation of the product also spread beyond the borders of the country. This enabled salami produced in Sinaia, Mediaș, etc. to be exported through the Sibiu customs post. As a result of repeated exports through that customs post, the product came to be known as salami from the Sibiu customs post, and subsequently as ‘Salam de Sibiu’ [Sibiu salami]. Soon the name also established itself on the domestic market and we find it in advertisements of the era and on restaurant menus (from 1890 until today).

The characteristics of ‘Salam de Sibiu’ are the result of very close links with the environment, the concept here covering both climate (geographic) factors and human factors.

The interaction of these elements underpins the continuity in the production of ‘Salam of Sibiu’ from its origins until the present day.

The industrial process for manufacturing ‘Salam de Sibiu’ includes manual stages that have kept the production method intact. The hand-to-eye coordination required to chop to the size of a ‘grain of rice’, the în ploaie (‘raining’] method used to add the salt and seasoning mix, the manual checking of the firmness of the stick during smoking, maturation and drying, the loading of stores by hand and the brushing by hand of each stick require a high level of know-how and skill, most often passed down from generation to generation, in workers with the experience and intuition needed to obtain the characteristic taste of ‘Salam de Sibiu’.

în ploaie

‘Salam de Sibiu’ is an emblematic product that producers constantly present at national and international trade fairs. It is always the first product that visitors, customers, the authorities and the press ask to taste.

Reference to publication of the specification

Reference to publication of the specification

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

http://www.madr.ro/ro/industrie-alimentara/sisteme-de-calitate-europene-si-indicatii-geografice/produse-agricole-si-alimentare/caiete-de-sarcini-2014.html

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

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