# C_2008234EN.01001601.xml

| 12.9.2008 | EN | Official Journal of the European Union | C 234/16 |
| --- | --- | --- | --- |

12.9.2008

EN

Official Journal of the European Union

C 234/16

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

(2008/C 234/10)

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

1

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application pursuant to Article 9 and Article 17(2)

‘JAMÓN DE TERUEL’

EC No: ES/117/0078/01.03.2005

PDO ( X ) PGI ( )

Amendments(s) requested

Heading(s) in the specification

| | Name of product |
| --- | --- |
| X | Description |
| | Geographical area |
| | Proof of origin |
| | Method of production |
| | Link |
| | Labelling |
| | National requirements |

Image

Name of product

X

Description

Image

Geographical area

Image

Proof of origin

Image

Method of production

Image

Link

Image

Labelling

Image

National requirements

Amendment(s)

Description

Add the following sentence to the description of the physical characteristics of the hams under this PDO: ‘trimmed by means of a V-shaped cut with its vertex in the middle of the thickest part of the ham’.

Technical research reports have concluded that a ‘V’ cut in the rind of the ham guarantees greater homogeneity and quality of the product obtained, since the ‘V’ cut makes it possible to obtain uniform thickness of the outer covering of fat. This makes the drying process more homogeneous and optimises it by facilitating loss of moisture. Furthermore, the removal of the rind allows the meat to shrink uniformly as it dries, preventing the wrinkling of the rind and the formation of cracks or depressions. Similarly, the uniformity of the curing process prevents defective textures, in particular pastiness or excessive hardness.

Studies on the ‘effect on the sensory characteristics of hams of producing them with “V” cuts’ demonstrate a reduction of pastiness and adhesiveness in these hams. Another characteristic found is that their taste tends to have more sweet notes, fewer bitter and metallic notes, reduced saltiness and more maturity.

Both studies therefore conclude that a higher quality is obtained in the end product.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘JAMÓN DE TERUEL’

EC No: ES/117/0078/01.03.2005

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

| Name: | Subdirección General de Calidad Agroalimentaria y Agricultura Ecológica, Dirección General de Industria Agroalimentaria y Alimentación, Secretaría General de Agricultura y Alimentación del Ministerio de Agricultura, Pesca y Alimentación |
| --- | --- |
| Address | C/ Paseo Infanta Isabel no 1 |
| E-28071 Madrid |

Name:

Subdirección General de Calidad Agroalimentaria y Agricultura Ecológica, Dirección General de Industria Agroalimentaria y Alimentación, Secretaría General de Agricultura y Alimentación del Ministerio de Agricultura, Pesca y Alimentación

Address

C/ Paseo Infanta Isabel no 1

o

E-28071 Madrid

Tel.

(34) 91 347 53 97

Fax

(34) 91 347 54 10

E-mail:

sgcaae@mapya.es

2.   Applicant group:

| Name: | Consejo Regulador de la DOP «Jamón de Teruel» |
| --- | --- |
| Address | Avda de Sagunto, no 52–3o |
| E-44002 Teruel |

Name:

Consejo Regulador de la DOP «Jamón de Teruel»

Address

Avda de Sagunto, no 52–3o

o

o

E-44002 Teruel

Tel.

(34) 978 618 940

Fax

(34) 978 618 941

E-mail:

consejo@jamondeteruel.com

Composition:

Producers/processors ( X ) Others ( )

3.   Type of product:

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

4.   Specification:

(Summary of requirements under Article 4(2))

4.1.   Product name: ‘Jamón de Teruel’

4.2.   Description: Hams obtained from hind legs of pork obtained by crosses of the following breeds:

Dam: Landrace (standard), Large White or crosses of these two breeds.

Sire: Landrace (standard) or Duroc.

Only pigs born and fattened in farms on the province of Teruel can provide hind legs suitable for production of the protected hams.

The characteristics of the matured hams are as follows:

Physical characteristics:

form: long, trimmed and rounded at the edges up to the muscle, with the trotter attached; may be completely covered with rind or trimmed by means of a V-shaped cut with its vertex in the middle of the thickest part of the ham,

weight: between 8 and 9 kg and in no case less than 7 kg.

Organoleptic properties:

colour: red and shiny when cut, with partial fat infiltration in the muscle tissue,

meat: subtle taste, not very salty,

fat content: greasy consistency, shiny, yellowish-white colour, aromatic and pleasant-tasting.

4.3.   Geographical area: The production area for the pigs is the province of Teruel. The production area for the ham consists of the municipalities in the province of Teruel which are located 800 metres or more above the sea level.

4.4.   Proof of origin: The protected hams are obtained from livestock farms registered with the Regulatory Board, which are located in the production area; the raw material, the slaughter of the animals and the production and aging processes are monitored by the Regulatory Board, which certifies and guarantees the product before it is put on the market.

4.5.   Method of production: The pigs suitable for producing the hind legs used for these hams are obtained from crosses of the Landrace, Large White and Duroc breeds. The live weight of the pig for slaughter is between 115 kg and 130 kg and the carcass is left on the drip line for a minimum of 4 hours at a temperature not exceeding 10 °C, with humidities of 95-85 %. Salting, washing, the first phase of curing and drying take a minimum of 8 months. Aging takes place in sheds or cellars for a minimum of 12 months.

4.6.   Link: The selection of pigs fattened with natural foods and carefully monitored from birth ensures the excellent quality of the raw material for this product. The pigs bred for the production of ‘Jamón de Teruel’ are born and fattened in the province of Teruel, as indicated in the specification, and fed on raw materials, chiefly cereals (barley, wheat and maize), most of which originate in the same province, which is a predominantly cereal-growing area.

Similarly, 95 % of the feed is produced in mills located in the same geographical area, thereby guaranteeing the origin of most of the raw materials used.

The Regulatory Board periodically takes samples of the feed used for the pigs, both in the feed mills themselves and in the farms, in order to check the composition of the raw materials used.

The curing process is carried out under favourable conditions in term of climate (average altitude of over 800 m, dry cold climate), serving which produce hams with a characteristic aroma and taste.

4.7.   Inspection body:

| Name: | Consejo Regulador de la DOP «Jamón de Teruel» |
| --- | --- |
| Address | Avda de Sagunto, no 52–3o |
| E-44002 Teruel |

Name:

Consejo Regulador de la DOP «Jamón de Teruel»

Address

Avda de Sagunto, no 52–3o

o

o

E-44002 Teruel

Tel.

(34) 978 618 940

Fax

(34) 978 618 941

E-mail:

consejo@jamondeteruel.com

The Regulatory Board for the Protected Geographical Indication complies with Standard EN 45011.

Compliance with the specification is verified by inspectors authorised by the competent authorities, acting objectively and impartially with respect to the producers and processors.

4.8.   Labelling: Obligatory mention of ‘Jamón de Teruel’.

Labels must be authorised by the Regulatory Board.

Bands and secondary labels must be numbered and issued by the Regulatory Body.

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

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