# EUR-Lex - 52002XC0713(02) - EN

Avis juridique important

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# 52002XC0713(02)

**Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin **

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Official Journal C 168 , 13/07/2002 P. 0010 - 0012 *

Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin

(2002/C 168/05)

This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in the Member State concerned within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92.

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION FOR REGISTRATION: ARTICLE 5

PDO ( ) PGI (x)

National application No: 90/00

1. Responsible department in the Member State Name: Direcção-Geral do Desenvolvimento Rural

Address: Av. Defensores de Chaves, n.o 6, P-1049-063 Lisboa

Tel. (351) 213 18 43 00

Fax (351) 213 52 13 46.

2. Applicant group 2.1. Name: Apetal - Agrupamento de Produtores de Enchidos Tradicionais do Alentejo, LDA

2.2. Address: Rossio Marquês de Pombal, n.o 64 - 2oD, P-7100-513 Estremoz

Tel. (351) 268 32 30 21

Fax (351) 268 32 30 21

2.3. Composition producer/processor (x) other ( ).

3. Type of product: Class 1.2 - Meat-based products

4. Specification (Summary of requirements under Article 4(2)):

4.1. Name: Farinheira de Estremoz e Borba

4.2. Description: A smoke-cured sausage, made with soft fat from the meat of Alentejano pigs (excluding boars and reproductive sows) cut into pieces of less than 1 cm, with wheat flour (at a ratio of 40 % fat to 60 % flour), salt, water, ground pepper and dried, ungerminated garlic cloves. It is covered with natural cattle gut from the small intestine, pre-soaked in salty water with vinegar. The sausage is shaped like a horseshoe and is 8 to 15 cm in length and 2 to 4 cm in diameter. It is yellow-orange in colour, smooth and unshiny, with a semi-soft to pasty consistency and an unbroken outer cover, which is partially filled with the mixture and wrapped tightly around it, then secured with red and white cotton thread and tied at the ends with a simple knot. When the sausage is cut obliquely the colour is yellow-orange, and the consistency is quite solid with a random distribution of flour and fat, in an irregular, unshiny, marble-like pattern. The fat is pearly white. Pleasant smell and flavour, mild, garlicky, smoked, with a balance between sweet and salty. Aromatic fat with a pleasant flavour. Texture low in fibre and very smooth.

4.3. Geographical area: Due to the special production requirements of these sausages, their organoleptic characteristics and the expertise available, the geographical processing area is limited to the municipalities of Alandroal, Borba, Estremoz and Vila Viçosa.

4.4. Proof of origin: Farinheira de Estremoz e Borba can only be produced in duly licensed processing plants situated within the aforementioned processing area. The raw material comes from Alentejano pigs on livestock farms with oak groves compatible with extensive or semi-extensive farming systems, as the animals are usually reared outdoors. Traditional products made from Alentejano pork have secured a place in a growing consumer sector which is reviving its interest in high-quality products and is now demanding the best from every region. Farinheira de Estremoz e Borba, a product with a long tradition, has a distinctive and refined taste, with unique characteristics.

4.5. Method of production: Farinheira de Estremoz e Borba is made from pieces of soft fat from pigs of the Alentejano breed, to which wheat flour is added in the ratio of 40 % fat to 60 % flour. After selecting, washing and cutting the fat, the remaining ingredients are added. Once the seasoning has been added the product undergoes the processes of maturing, filling, tying and cold curing, with slow smoking (never less than four days) using wood from the region (holm-oak).

4.6. Link: The rearing of Alentejano pigs has always provided alternative nourishment and compensates to some extent for the shortages caused by bad harvests. Many popular fresh meat dishes and succulent sausages can be made from the meat of these animals. These sausages served for a long time to nourish agricultural workers, who stopped work at lunchtime to enjoy them. The fact that they were easily transported and withstood changes in temperature meant that they were used extensively. Now, as ever, we can claim that pork enjoys great socio-economic importance; from the raw substance that is Alentejano pork, the regional sausages of Estremoz and Borba are made, with their distinct and unbeatable taste.

4.7. Inspection body: Name: Certialentejo - Certificação de Produtos Agrícolas, LDA

Address: Av.a General Humberto Delgado, n.o 34-1o Esq, P-7000-900 Évora

4.8. Labelling: Compulsory information: Farinheira de Estremoz e Borba - geographical indication and the certification mark, numbered appropriately and giving the name of the product and the name of the certifying body.

4.9. National requirements: All those which stem from the national and Community legislation in force.

EC No: PT/00157/2000.09.14.

Date of receipt of the full application: 23 July 2001.