# Official Journal C 412/2014

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 412 |
| | |
| English edition | Information and Notices | Volume 5719 November 2014 |

ISSN 1977-091X

Official Journal

of the European Union

C 412

English edition

Information and Notices

Volume 5719 November 2014

---

| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2014/C 412/01 | Euro exchange rates | 1 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2014/C 412/01

Euro exchange rates

1

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2014/C 412/02 | Prior notification of a concentration (Case M.7381 — Airbus Services Asia Pacific Pte. Ltd./Singapore Airlines Limited/Airbus Asia Training Centre) — Candidate case for simplified procedure (
  1
  ) | 2 |
| 2014/C 412/03 | Prior notification of a concentration (Case M.7445 — 3i Group plc/Christ Juweliere und Uhrmacher seit 1863 GmbH) — Candidate case for simplified procedure (
  1
  ) | 3 |
| | OTHER ACTS |
| | European Commission |
| 2014/C 412/04 | 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 | 4 |
| 2014/C 412/05 | 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 | 11 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2014/C 412/02

Prior notification of a concentration (Case M.7381 — Airbus Services Asia Pacific Pte. Ltd./Singapore Airlines Limited/Airbus Asia Training Centre) — Candidate case for simplified procedure (
  1
  )

1

2

2014/C 412/03

Prior notification of a concentration (Case M.7445 — 3i Group plc/Christ Juweliere und Uhrmacher seit 1863 GmbH) — Candidate case for simplified procedure (
  1
  )

1

3

OTHER ACTS

European Commission

2014/C 412/04

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

4

2014/C 412/05

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

11

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

---

(1)   Text with EEA relevance

1

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

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 19.11.2014 | EN | Official Journal of the European Union | C 412/1 |
| --- | --- | --- | --- |

19.11.2014

EN

Official Journal of the European Union

C 412/1

---

Euro exchange rates (1)

18 November 2014

2014/C 412/01

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,2514 |
| JPY | Japanese yen | 145,91 |
| DKK | Danish krone | 7,4439 |
| GBP | Pound sterling | 0,79940 |
| SEK | Swedish krona | 9,2388 |
| CHF | Swiss franc | 1,2013 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,4290 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,677 |
| HUF | Hungarian forint | 305,54 |
| LTL | Lithuanian litas | 3,4528 |
| PLN | Polish zloty | 4,2141 |
| RON | Romanian leu | 4,4348 |
| TRY | Turkish lira | 2,7819 |
| AUD | Australian dollar | 1,4342 |
| CAD | Canadian dollar | 1,4130 |
| HKD | Hong Kong dollar | 9,7044 |
| NZD | New Zealand dollar | 1,5707 |
| SGD | Singapore dollar | 1,6240 |
| KRW | South Korean won | 1 374,09 |
| ZAR | South African rand | 13,8083 |
| CNY | Chinese yuan renminbi | 7,6605 |
| HRK | Croatian kuna | 7,6733 |
| IDR | Indonesian rupiah | 15 158,81 |
| MYR | Malaysian ringgit | 4,1961 |
| PHP | Philippine peso | 56,298 |
| RUB | Russian rouble | 58,4910 |
| THB | Thai baht | 41,006 |
| BRL | Brazilian real | 3,2543 |
| MXN | Mexican peso | 16,9671 |
| INR | Indian rupee | 77,2750 |

Currency

Exchange rate

USD

US dollar

1,2514

JPY

Japanese yen

145,91

DKK

Danish krone

7,4439

GBP

Pound sterling

0,79940

SEK

Swedish krona

9,2388

CHF

Swiss franc

1,2013

ISK

Iceland króna

NOK

Norwegian krone

8,4290

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,677

HUF

Hungarian forint

305,54

LTL

Lithuanian litas

3,4528

PLN

Polish zloty

4,2141

RON

Romanian leu

4,4348

TRY

Turkish lira

2,7819

AUD

Australian dollar

1,4342

CAD

Canadian dollar

1,4130

HKD

Hong Kong dollar

9,7044

NZD

New Zealand dollar

1,5707

SGD

Singapore dollar

1,6240

KRW

South Korean won

1 374,09

ZAR

South African rand

13,8083

CNY

Chinese yuan renminbi

7,6605

HRK

Croatian kuna

7,6733

IDR

Indonesian rupiah

15 158,81

MYR

Malaysian ringgit

4,1961

PHP

Philippine peso

56,298

RUB

Russian rouble

58,4910

THB

Thai baht

41,006

BRL

Brazilian real

3,2543

MXN

Mexican peso

16,9671

INR

Indian rupee

77,2750

---

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

---

V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 19.11.2014 | EN | Official Journal of the European Union | C 412/2 |
| --- | --- | --- | --- |

19.11.2014

EN

Official Journal of the European Union

C 412/2

---

Prior notification of a concentration

(Case M.7381 — Airbus Services Asia Pacific Pte. Ltd./Singapore Airlines Limited/Airbus Asia Training Centre)

Candidate case for simplified procedure

(Text with EEA relevance)

2014/C 412/02

| 1. | On 10 November 2014, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings Airbus Services Asia Pacific Pte. Ltd. (‘Airbus Asia’, Singapore) controlled by Airbus S.A.S. (‘Airbus’, France) and Singapore Airlines Limited (‘SIA’, Singapore), acquire within the meaning of Article 3(1)(b) of the Merger Regulation joint control of the undertaking Airbus Asia Training Centre (‘AATC’, Singapore) by way of purchase of shares. |
| --- | --- |

1.

On 10 November 2014, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertakings Airbus Services Asia Pacific Pte. Ltd. (‘Airbus Asia’, Singapore) controlled by Airbus S.A.S. (‘Airbus’, France) and Singapore Airlines Limited (‘SIA’, Singapore), acquire within the meaning of Article 3(1)(b) of the Merger Regulation joint control of the undertaking Airbus Asia Training Centre (‘AATC’, Singapore) by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:
  —   for Airbus Asia: management and performance of services on aircraft and wharehousing activities related to aircraft spare parts,
  —   for SIA: aviation services,
  —   for AATC: pilot training services to airlines, mainly in the Asia Pacific region. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for Airbus Asia: management and performance of services on aircraft and wharehousing activities related to aircraft spare parts,

—   for SIA: aviation services,

—   for AATC: pilot training services to airlines, mainly in the Asia Pacific region.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7381 — Airbus Services Asia Pacific Pte. Ltd./Singapore Airlines Limited/Airbus Asia Training Centre to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7381 — Airbus Services Asia Pacific Pte. Ltd./Singapore Airlines Limited/Airbus Asia Training Centre to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

(2)  OJ C 366, 14.12.2013, p. 5.

---

| 19.11.2014 | EN | Official Journal of the European Union | C 412/3 |
| --- | --- | --- | --- |

19.11.2014

EN

Official Journal of the European Union

C 412/3

---

Prior notification of a concentration

(Case M.7445 — 3i Group plc/Christ Juweliere und Uhrmacher seit 1863 GmbH)

Candidate case for simplified procedure

(Text with EEA relevance)

2014/C 412/03

| 1. | On 12 November 2014, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking 3i Group plc (United Kingdom) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking Diamond Holding GmbH (Germany), the holding company of Christ Juweliere und Uhrmacher seit 1863 GmbH (Germany), by way of purchase of shares. |
| --- | --- |

1.

On 12 November 2014, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking 3i Group plc (United Kingdom) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of the undertaking Diamond Holding GmbH (Germany), the holding company of Christ Juweliere und Uhrmacher seit 1863 GmbH (Germany), by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:
  —   for 3i Group plc: investments, investment management and management advice in private equity, infrastructure and debt management,
  —   for Diamond Holding GmbH: holding company of Christ Juweliere und Uhrmacher seit 1863 GmbH (‘Christ’),
  —   for Christ: jewellery and watches retailer active mainly in Germany. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for 3i Group plc: investments, investment management and management advice in private equity, infrastructure and debt management,

—   for Diamond Holding GmbH: holding company of Christ Juweliere und Uhrmacher seit 1863 GmbH (‘Christ’),

—   for Christ: jewellery and watches retailer active mainly in Germany.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in this Notice.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7445 — 3i Group plc/Christ Juweliere und Uhrmacher seit 1863 GmbH, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by email to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7445 — 3i Group plc/Christ Juweliere und Uhrmacher seit 1863 GmbH, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

(2)  OJ C 366, 14.12.2013, p. 5.

---

OTHER ACTS

European Commission

| 19.11.2014 | EN | Official Journal of the European Union | C 412/4 |
| --- | --- | --- | --- |

19.11.2014

EN

Official Journal of the European Union

C 412/4

---

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

2014/C 412/04

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

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘MIEL DES CEVENNES’

EC No: FR-PGI-0005-01148 — 3.9.2013

PGI ( X ) PDO ( )

1.   Name

‘Miel des Cévennes’

2.   Member State or Third Country

Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.4. Other products of animal origin (eggs, honey, various dairy products except butter, 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

‘Miel des Cévennes’ is a honey produced by bees from the nectar of flowers. It is either liquid, crystallised or creamy.

‘Miel des Cévennes’ may be:

| — | polyfloral: characterised by a prevailing mixture of nectar from several plants typical to the Cévennes region. |
| --- | --- |

—

polyfloral: characterised by a prevailing mixture of nectar from several plants typical to the Cévennes region.

| — | monofloral:






  — | heather honey: tree heather — Erica arborea, bell heather — Erica cinerea, common heather — Calluna vulgaris, |
| --- | --- | --- |

—

monofloral:

—

heather honey: tree heather — Erica arborea, bell heather — Erica cinerea, common heather — Calluna vulgaris,

Erica arborea

Erica cinerea

Calluna vulgaris

| — | chestnut honey, |
| --- | --- |

—

chestnut honey,

| — | raspberry honey, |
| --- | --- |

—

raspberry honey,

| — | blackberry honey. |
| --- | --- |

—

blackberry honey.

Physico-chemical characteristics:

Physico-chemical characteristics:

| — | hydroxymethylfurfural (HMF) content less than or equal to 15 mg/kg at the end of the production year (from August to December, except for common heather honey, which has a production year from October to December), |
| --- | --- |

—

hydroxymethylfurfural (HMF) content less than or equal to 15 mg/kg at the end of the production year (from August to December, except for common heather honey, which has a production year from October to December),

| — | water content less than or equal to 19 %, except for common heather honey, which has a water content less than or equal to 21 %. |
| --- | --- |

—

water content less than or equal to 19 %, except for common heather honey, which has a water content less than or equal to 21 %.

Pollen characteristics

Pollen characteristics

The pollen spectrum of ‘Miel des Cévennes’ consists of pollen from botanical species found in the Cévennes region. The following pollen types are markers of the region: tree heather, bell heather, common heather, chestnut, willowherb, raspberry, dandelion, blackberry, white clover. At least one of these markers is present in each honey.

Pollen may not be gathered from the flowers of crops which are not specific to the Cévennes region, such as sunflower, rapeseed, alfalfa and lavender. Pollen from crops or lavender may only be found in the form of isolated pollen (less than 15 %).

The table below indicates the pollen characteristics of each honey type:

| Honey type | Dominant pollen
  > 45 % | Accompanying pollen
  15 % to 45 % | Isolated pollen
  < 15 % |
| --- | --- | --- | --- |
| Polyfloral honey | Chestnut tree, fruit tree | Cornflower, chestnut, heather, raspberry, fruit tree, blackberry, sainfoin | Acacia, Ailanthus, cornflower, alder buckthorn, bryony, common heather, centaury, thistle, chestnut, oak, Cirsium, rock-rose, Asteraceae, common dogwood, Coronilla, brassica, willowherb, bell heather, tree heather, fruit tree, broom, germander, true grass, Helianthemum, Hippocrepis, holly, Jasione, Knautia, ivy, birdsfoot trefoil, mercury, mullein, mustard, buckthorn, poppy, pine, dandelion, plantain, rampion, knotweed, bistort, rhododendron, blackberry, sainfoin, willow, Scabiosa, woodland germander, stonecrop, groundsel, Spiraea, elderberry, thyme, lime tree, white clover, red clover, gorse, vetch, Vitaceae, viper’s bugloss |
| Heather |
| Tree heather (Erica arborea) | Tree heather | Tree heather, rock-rose | Acacia, almond, chestnut, oak, rock-rose, common dogwood, Coronilla, brassica, Dorycnium, fruit tree, broom, geranium, holly, topped lavender, birdsfoot trefoil, buckthorn, Reseda, rosemary, rose, willow, thyme, white clover, gorse, viburnum |
| Bell heather (Erica cinerea) | Chestnut | Blackberry | Garlic, cornflower, Bupleurum, common heather, oak, Cirsium, rock-rose, brassica, willowherb, tree heather, bell heather, fruit tree, broom, germander, true grass, Helianthemum, Jasione, topped lavender, ivy, plantain, Reseda, blackberry, rose, sainfoin, woodland germander, thyme, lime tree, white clover, red clover, gorse, sunflower, viper’s bugloss |
| Common heather (Calluna vulgaris) | Chestnut, common heather | Common heather, chestnut, blackberry, white clover, Spiraea | Aster, strawberry tree, mugwort, cornflower, bryony, Bupleurum, common heather, oak, centaury, thistle, chestnut, Cirsium, rock-rose, Asteraceae, common dogwood, brassica, willowherb, bell heather, raspberry, fruit tree, broom, geranium, true grass, Helianthemum, Hippocrepis, holly, Jasione, ivy, lily, birdsfoot trefoil, poppy, pine, dandelion, plantain, bistort, blackberry, willow, sainfoin, Scabiosa, woodland germander, Smilax, Spiraea, thyme, white clover, red clover, gorse, viper’s bugloss |
| Chestnut | Chestnut | Common heather, blackberry | Acacia, Ailanthus, Anthyllis, strawberry tree, cornflower, alder buckthorn, Bupleurum, common heather, centaury, thistle, chestnut, oak, Cirsium, Cistaceae, clematis, Asteraceae, common poppy, common dogwood, brassica, Dorycnium, silverberry, tree heather, bell heather, wandering heath, fruit tree, broom, germander, true grass, Helianthemum, holly, impatiens, Jasione, Knautia, lavender, topped lavender, Leucanthemum, ivy, lily, birdsfoot trefoil, meliot, mint, mustard, myrtle, buckthorn, olive, poppy, pine, plantain, Reseda, rhododendron, sumac, rosemary, blackberry, rose, sainfoin, willow, Scabiosa, woodland germander, thyme, lime tree, sunflower, white clover, red clover, privet, gorse, Vitaceae, viburnum, viper’s bugloss |
| Raspberry/blackberry | Raspberry/blackberry | Blackberry, white clover, chestnut | Acacia, Ailanthus, Anemone, mugwort, cow parsnip, cornflower, box, common heather, bellflower, carnation, distaff thistle, centaury, Chamaerops, thistle, chestnut, honeysuckle, chicory, Cirsium, Cistaceae, rock-rose, oak, Asteraceae, common dogwood, brassica, cypress, Cytinus, willowherb, maple, tree heather, bell heather, strawberry, fruit tree, broom, germander, true grass, Helianthemum, holly, yew, Jasione, Knautia, ivy, lily, birdsfoot trefoil, horse-chestnut, poppy, pansy, pine, dandelion, plantain, rampion, bistort, blackberry/raspberry, rhododendron, sumac, Rumex, sainfoin, purple loosestrife, willow, Scabiosa, wild thyme, Spiraea, thyme, lime tree, white clover, red clover, privet, gorse, Vitaceae |

Honey type

Dominant pollen

> 45 %

Accompanying pollen

15 % to 45 %

Isolated pollen

< 15 %

Polyfloral honey

Polyfloral honey

Chestnut tree, fruit tree

Cornflower, chestnut, heather, raspberry, fruit tree, blackberry, sainfoin

Acacia, Ailanthus, cornflower, alder buckthorn, bryony, common heather, centaury, thistle, chestnut, oak, Cirsium, rock-rose, Asteraceae, common dogwood, Coronilla, brassica, willowherb, bell heather, tree heather, fruit tree, broom, germander, true grass, Helianthemum, Hippocrepis, holly, Jasione, Knautia, ivy, birdsfoot trefoil, mercury, mullein, mustard, buckthorn, poppy, pine, dandelion, plantain, rampion, knotweed, bistort, rhododendron, blackberry, sainfoin, willow, Scabiosa, woodland germander, stonecrop, groundsel, Spiraea, elderberry, thyme, lime tree, white clover, red clover, gorse, vetch, Vitaceae, viper’s bugloss

Ailanthus

Cirsium

Asteraceae

Coronilla

Helianthemum

Hippocrepis

Jasione

Knautia

Scabiosa

Spiraea

Vitaceae

Heather

Heather

Tree heather (Erica arborea)

Erica arborea

Tree heather

Tree heather, rock-rose

Acacia, almond, chestnut, oak, rock-rose, common dogwood, Coronilla, brassica, Dorycnium, fruit tree, broom, geranium, holly, topped lavender, birdsfoot trefoil, buckthorn, Reseda, rosemary, rose, willow, thyme, white clover, gorse, viburnum

Coronilla

Dorycnium

Reseda

Bell heather (Erica cinerea)

Erica cinerea

Chestnut

Blackberry

Garlic, cornflower, Bupleurum, common heather, oak, Cirsium, rock-rose, brassica, willowherb, tree heather, bell heather, fruit tree, broom, germander, true grass, Helianthemum, Jasione, topped lavender, ivy, plantain, Reseda, blackberry, rose, sainfoin, woodland germander, thyme, lime tree, white clover, red clover, gorse, sunflower, viper’s bugloss

Bupleurum

Cirsium

Helianthemum

Jasione

Reseda

Common heather (Calluna vulgaris)

Calluna vulgaris

Chestnut, common heather

Common heather, chestnut, blackberry, white clover, Spiraea

Spiraea

Aster, strawberry tree, mugwort, cornflower, bryony, Bupleurum, common heather, oak, centaury, thistle, chestnut, Cirsium, rock-rose, Asteraceae, common dogwood, brassica, willowherb, bell heather, raspberry, fruit tree, broom, geranium, true grass, Helianthemum, Hippocrepis, holly, Jasione, ivy, lily, birdsfoot trefoil, poppy, pine, dandelion, plantain, bistort, blackberry, willow, sainfoin, Scabiosa, woodland germander, Smilax, Spiraea, thyme, white clover, red clover, gorse, viper’s bugloss

Bupleurum

Cirsium

Asteraceae

Helianthemum

Hippocrepis

Jasione

Scabiosa

Smilax

Spiraea

Chestnut

Chestnut

Chestnut

Common heather, blackberry

Acacia, Ailanthus, Anthyllis, strawberry tree, cornflower, alder buckthorn, Bupleurum, common heather, centaury, thistle, chestnut, oak, Cirsium, Cistaceae, clematis, Asteraceae, common poppy, common dogwood, brassica, Dorycnium, silverberry, tree heather, bell heather, wandering heath, fruit tree, broom, germander, true grass, Helianthemum, holly, impatiens, Jasione, Knautia, lavender, topped lavender, Leucanthemum, ivy, lily, birdsfoot trefoil, meliot, mint, mustard, myrtle, buckthorn, olive, poppy, pine, plantain, Reseda, rhododendron, sumac, rosemary, blackberry, rose, sainfoin, willow, Scabiosa, woodland germander, thyme, lime tree, sunflower, white clover, red clover, privet, gorse, Vitaceae, viburnum, viper’s bugloss

Ailanthus

Anthyllis

Bupleurum

Cirsium

Cistaceae

Asteraceae

Dorycnium

Helianthemum

Jasione

Knautia

Leucanthemum

Reseda

Scabiosa

Vitaceae

Raspberry/blackberry

Raspberry/blackberry

Raspberry/blackberry

Blackberry, white clover, chestnut

Acacia, Ailanthus, Anemone, mugwort, cow parsnip, cornflower, box, common heather, bellflower, carnation, distaff thistle, centaury, Chamaerops, thistle, chestnut, honeysuckle, chicory, Cirsium, Cistaceae, rock-rose, oak, Asteraceae, common dogwood, brassica, cypress, Cytinus, willowherb, maple, tree heather, bell heather, strawberry, fruit tree, broom, germander, true grass, Helianthemum, holly, yew, Jasione, Knautia, ivy, lily, birdsfoot trefoil, horse-chestnut, poppy, pansy, pine, dandelion, plantain, rampion, bistort, blackberry/raspberry, rhododendron, sumac, Rumex, sainfoin, purple loosestrife, willow, Scabiosa, wild thyme, Spiraea, thyme, lime tree, white clover, red clover, privet, gorse, Vitaceae

Ailanthus

Anemone

Chamaerops

Cirsium

Cistaceae

Asteraceae

Cytinus

Helianthemum

Jasione

Knautia

Rumex

Scabiosa

Spiraea

Vitaceae

Organoleptic characteristics

Organoleptic characteristics

—   Polyfloral honey: generally produced in summer, this honey contains a mixture of chestnut and bell heather, giving it warm, woody notes with more-or-less floral overtones. It has a woody, fresh, floral aroma, with a hint of caramel and a slight final bitterness. When produced in spring, a more dominant presence of raspberry, tree heather, spring meadow flowers or even acacia can be found in polyfloral honey. Depending on the dominant flower, it can take on caramel, stewed fruit or floral notes. It has little or no bitterness. The colour of the honey can be pale to dark brown or amber, depending on when it was harvested.

Polyfloral honey

—   Tree heather honey: strong smell of brown caramel. Its aroma evokes the smell of brown caramel, with a final bitterness which lingers heavily in the mouth.

Tree heather honey

—   Bell heather honey: pronounced fresh and floral smell of ‘faded rose’. Its strong aroma evokes a floral and then caramel smell, with a fresh, heavily lingering taste in the mouth.

Bell heather honey

—   Common heather honey: amber coloured honey, ranging from dark to very dark. Woody, floral, fresh fruit smell. Its lingering aroma evokes a fresh fruit and floral smell. Slightly bitter. Its liquid structure has a characteristic gelatinous appearance.

Common heather honey

—   Chestnut honey: warm, woody smell (of tannins, hot or damp wood). Its aroma evokes its smell, with woody notes and a final, lingering bitterness.

Chestnut honey

—   Raspberry honey: pale coloured, crystallised honey. Very fruity smell (of stewed raspberries). Very fruity, acid aroma.

Raspberry honey

—   Blackberry honey: pale to pale amber coloured honey, often crystallised. Fruity smell (of stewed fruit). Fruity aroma, with a marked, lingering acidity.

Blackberry honey

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

—

3.5.   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 production area is the area in which beekeepers set up their apiaries in order to produce ‘Miel des Cévennes’. Other operations, i.e. extraction and packaging may be conducted outside the geographical area.

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

Specific rules concerning slicing, grating, packaging, etc.

—

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

The labelling must include:

| — | the name of the PGI: ‘Miel des Cévennes’, |
| --- | --- |

—

the name of the PGI: ‘Miel des Cévennes’,

| — | minimum labelling information: producer identification, batch number, weight, |
| --- | --- |

—

minimum labelling information: producer identification, batch number, weight,

| — | the name and address of the certification body, preceded by the words ‘certified by’, |
| --- | --- |

—

the name and address of the certification body, preceded by the words ‘certified by’,

| — | the PGI logo/or PGI acronym. |
| --- | --- |

—

the PGI logo/or PGI acronym.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The following municipalities define the perimeter of the geographical area of ‘Miel des Cévennes’:

Department of Ardèche
  : Ailhon; Antraigues-sur-Volane; Les Assions; Astet; Banne; Barnas; Borne; Burzet; Chassiers; Genestelle; Gourdon; Joyeuse; Labastide sur Besorgues; Labégude; Lablachère; Largentière; Laurac en Vivarais; Laviolle; Mayres; Mercuer; Montpezat-sous-Bauzon; Montreal; Pereyres; Rosières; Le Roux; Saint-Andéol de Vals; Saint-Etienne-de-Boulogne; Saint-Joseph des Bancs; Saint-Laurent les Bains; Saint-Michel de Boulogne; Saint-Paul le Jeune; Vals les Bains; Les Vans.

Department of Ardèche

Department of Aveyron
  : St Jean du Bruel; Sauclières.

Department of Aveyron

Department of Gard
  : Alzon; Arre; Arrigas; Bessèges; Cendras; Colognac; Courry; Cros; Dourbie; Lasalle; Laval Pradel; Mialet; Molières-Cavaillac; Pommiers; Robiac-Rochessadoule; Saint-Florent sur Auzonnet; Saint-Julien de la Nef; Saint-Laurent le Minier; Saint-Paul la Coste; Saint-Roman de Codières; Saint-Sauveur de Camprieu; Saint-Sébastien d’Aigrefeuille; Les Salles-du-Gardon; Sumène; Thoiras; Trèves (partly), Vabres.

Department of Gard

Department of Lozère
  : Altier; Bagnols-les-Bains; Bedoues; Le Bleymard; Cubières; Fraissinet de Fourques; Prévenchères; Saint-Julien du Tournel. Part of the municipalities of: Florac, Fraissinet de Fourques, Gatuzières, Ispagnac; Lanuejols; Meyrueis; Saint-Etienne-du-Valdonnez; Saint-Laurent-de-Trèves; Vebron.

Department of Lozère

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

Natural factors

Natural factors

The geographical area of ‘Miel des Cévennes’ is traversed by a mountain range which borders the Massif Central to the south-east, and consists mostly of rock formed during the Hercynian orogeny. The area is characterised by its highly diverse geology, consisting of ancient rock, with metamorphic limestone, an abundance of shale and gneiss, as well as sandstone and mica schist.

The geographical area of ‘Miel des Cévennes’ is a point of convergence between primarily mountain and Mediterranean climates. On the Mediterranean side, the region is also exposed to oceanic influences, hence its particularly complex climate which promotes biodiversity in the region. Furthermore, a mountain climate is found on the ridge tops and summit plateaus and on the surrounding slopes.

The very pronounced relief creates microclimates, with contrasts in temperature and rainfall which influence the distribution of flora across the region and when it flowers.

The contrast in temperature depends on the altitude and exposure. At higher altitude, the climate is temperate in summer and cold in winter. In the valleys, summer temperatures are higher (approximately 8 °C difference compared to average annual temperatures at higher altitude). There are also significant differences between the south and north facing slopes owing to the steep-sided valleys.

The geomorphological and climatic conditions in the geographical area promote the growth of typical vegetation, which has been shaped by farming practices.

| — | On the low-altitude formations to the south and south-east of Cévennes and in the valleys, the vegetation comprises oaks, tree heather and rock-rose on the dry, rocky slopes. Natural or farmed grasslands are found in the open valleys of siliceous rock, characterised by a prevalence of herbaceous plants and other species such as the birdsfoot trefoil, dandelion, rampion, broom, clover, white and yellow stonecrop and willowherb. |
| --- | --- |

—

On the low-altitude formations to the south and south-east of Cévennes and in the valleys, the vegetation comprises oaks, tree heather and rock-rose on the dry, rocky slopes. Natural or farmed grasslands are found in the open valleys of siliceous rock, characterised by a prevalence of herbaceous plants and other species such as the birdsfoot trefoil, dandelion, rampion, broom, clover, white and yellow stonecrop and willowherb.

| — | At medium altitude (from approximately 400 metres), chestnut groves can be found in many of the valleys of Cévennes. Predominantly planted in the geographical area during Gallo-Roman times, the chestnut groves were notably extended during the Middle Ages. In this belt of vegetation, as well as in the open areas above, ground-covering plants, such as blackberry, can be found. |
| --- | --- |

—

At medium altitude (from approximately 400 metres), chestnut groves can be found in many of the valleys of Cévennes. Predominantly planted in the geographical area during Gallo-Roman times, the chestnut groves were notably extended during the Middle Ages. In this belt of vegetation, as well as in the open areas above, ground-covering plants, such as blackberry, can be found.

| — | At higher altitude, the vegetation is characterised by the prevalence of low woody shrubs and moors of bell heather and common heather. |
| --- | --- |

—

At higher altitude, the vegetation is characterised by the prevalence of low woody shrubs and moors of bell heather and common heather.

| — | The ‘mountain’ vegetation belt comprises beech forest (at altitudes above 900 metres) on the fresh, wet slopes, interspersed with large plantations of broadleaf and softwood trees (fir, spruce, larch) dating back to the 19th century. Raspberries also grow in the mountain belt. |
| --- | --- |

—

The ‘mountain’ vegetation belt comprises beech forest (at altitudes above 900 metres) on the fresh, wet slopes, interspersed with large plantations of broadleaf and softwood trees (fir, spruce, larch) dating back to the 19th century. Raspberries also grow in the mountain belt.

| — | In the essentially sub-alpine belt, particularly around Mont Aigoual, natural grasslands with low vegetation (trifolium, arnica, etc.) are found. |
| --- | --- |

—

In the essentially sub-alpine belt, particularly around Mont Aigoual, natural grasslands with low vegetation (trifolium, arnica, etc.) are found.

Human factors

Human factors

The production of ‘Miel des Cévennes’ in this area is age-old.

Various written and oral sources attest to the traditional production of honey in this region from hives carved directly into the trunks of chestnut trees, referred to as ‘ruchers troncs’ (trunk hives) or ‘bruscs’ in Cévennes dialect. Trunk hives were produced locally and their used required special skill, particularly for harvesting and extracting honey. Nevertheless, only a limited yield could be obtained from the hives. This tradition still lives on in memory, as recounted in extracts from interviews with former Cévennes farmers. Today, preserved trunk hives can be found on certain holdings as a testament to this traditional activity. However, other than by way of heritage value, they no longer contribute to commercial beekeeping.

ruchers troncs

bruscs

Over time, beekeepers have developed specific expertise in producing honey, particularly in terms of where to place hives. In a collection of statements from beekeepers, reference is made to certain locations being better than others (the Revue du Parc national des Cévennes, 1981), the importance of sunshine, wind, slope height, etc. All these adaptations are specific to beekeeping in Cévennes where the limitations are accentuated by the particular characteristics of the region. The foraging range is not as easy to determine as in other areas where it is sufficient to merely establish a 3 km radius around the beehive. Here, the beekeeper must take into account the often unpredictable climate, the significant differences in exposure between the various valleys, the rugged terrain and very steep-sided valleys.

Revue du Parc national des Cévennes

In recent decades, ancient materials and methods have given way to modern hives, with beekeeping enjoying a resurgence after a long period of decline.

5.2.   Specificity of the product

Specificity of the product

The specific nature of ‘Miel des Cévennes’ is attributed to the distinctive flora which is characteristic of the geographical area and present in the pollen spectrum of all the types of honey produced there. The most characteristic markers found in ‘Miel des Cévennes’ are common heather, willowherb, tree heather, bell heather, raspberry, dandelion, blackberry and white clover. Alongside these markers, chestnut, as a dominant or accompanying pollen, is found in the majority of the honey produced.

The characteristic pollen spectrum may not contain pollen from crops or lavender, other than in the form of isolated pollen (less than 15 %). This requirement contributes to the reputation of ‘Miel des Cévennes’, which is considered a characteristic honey, differing greatly from the honey produced in neighbouring Provence.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The specific nature of ‘Miel des Cévennes’ is directly attributable to the diversity of the flora in Cévennes. This diversity can be explained by the converging climatic and geomorphological parameters which determine the typical floral combinations, which notably contain, in their natural state, heather, willowherb, raspberry, dandelion, blackberry and white clover, as well as chestnut, the only tree cultivated to any great extent in the mountain range.

‘Miel des Cévennes’ also represents the culmination of expertise acquired by beekeepers, who have come to understand the specific features of the region in order to produce highly characteristic and distinct types of honey according to the chosen location and target foraging area, taking advantage of the great variation in flowering in Cévennes.

‘Miel des Cévennes’ is referred to in various works.

It is mentioned with respect to local trade in Histoire de Montpellier (G. Cholvy, 1984): ‘after this interruption, shipments to the Levant resumed, particularly of honey from Cévennes and Corbières, oil ...’.

Histoire de Montpellier

The distinctiveness of ‘Miel des Cévennes’ is referred to in the Revue du Parc national des Cévennes (1981), which observed that connoisseurs of the product ‘will not eat lavender honey’ given its completely different flavours and aromas.

Revue du Parc national des Cévennes

‘Miel des Cévennes’ is often mentioned in books on local products and tourist guides, e.g. Guide du Petit Futé 2012 (p. 36), GéoGuide Languedoc 2012, Guide Michelin Languedoc-Roussillon, etc. It is showcased on several websites of tourist offices in the area or surrounding areas (Cévennes-Mont Lozère, Cévennes-Gorges du Tarn en Lozère, Cévennes.org, Cévennes-Méditerranée, Tourisme Gard, Cévennes Tourisme, etc.).

Guide du Petit Futé 2012

GéoGuide Languedoc 2012

Guide Michelin Languedoc-Roussillon

As a sign of its reputation, for a number of years the regional honey competition organised in Languedoc-Roussillon by the Regional Chamber of Agriculture has had a separate category for ‘Miel des Cévennes’.

It serves as an ingredient and features in recipes used by patisseries and delicatessens such as the Maison Papillon, in Aveyron, which produces terrines containing ‘Miel des Cévennes’, Ickowicz, in Bollène, which sells mini financier cakes made with ‘Miel des Cévennes’, and the Confiserie Violette et Berlingot, in Lyon, which sells ‘Miel des Cévennes’ liquorice.

Maison Papillon

Ickowicz

Confiserie Violette et Berlingot

Renowned chefs such as star-rated Chef Jérôme Nutile, the Vatel restaurant in Nîmes, and the Militant du goût website, which is contributed to by chefs, have chosen to use ‘Miel des Cévennes’, incorporating it in their menus.

Vatel

Militant du goût

‘Miel des Cévennes’ or products made from it are also endorsed by very well-known Parisian delicatessens such as La maison du miel, Bellota-Bellota and La grande épicerie de Paris.

La maison du miel

Bellota-Bellota

La grande épicerie de Paris

Reference to publication of the specification

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

3

https://www.inao.gouv.fr/fichier/CDCIGPMieldesCevennesV1.pdf

---

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

1

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

2

(3)  See footnote 2.

3

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| 19.11.2014 | EN | Official Journal of the European Union | C 412/11 |
| --- | --- | --- | --- |

19.11.2014

EN

Official Journal of the European Union

C 412/11

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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

2014/C 412/05

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

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘KRČKI PRŠUT’

EC No: HR-PGI-0005-01204-3.3.2014

PGI ( X ) PDO ( )

1.   Name

‘Krčki pršut’

2.   Member State or Third Country

Member State or Third Country

Croatia

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 the product to which the name in (1) applies

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

‘Krčki pršut’ is a preserved dry-cured meat product made from pork ham, excluding pelvic bones, dry-salted with sea salt and spices, air-dried without smoking and then dried and matured for a minimum of one year.

When placed on the market, ‘Krčki pršut’ must meet the following organoleptic requirements:

(a)   external appearance: spherical in shape, with a properly rounded edge, without the distal part (foot) and with no hanging parts or cracks on the open medial side or other flaws that might compromise the appearance of the product, with limited visible muscle tissue below the femur heads no more than 12 cm in length. Cracks occurring in the course of maturation may be coated with a mixture made up of pork fat, wheat or rice flour, sea salt and ground pepper.

external appearance

(b)   taste and aroma: sweet and moderately salty flavour, mild characteristic aroma of mature dried pigmeat;

taste and aroma

(c)   cross section: meat of a uniform pink to red colour, mottled with pieces of white fat;

cross section

(d)   consistency: soft consistency, which makes it easier to slice the meat correctly, and with no hard, unyielding, dark outside edge;

consistency

(e)   mass: more than 6,5 kg;

mass

(f)   chemical parameters:

chemical parameters

| — | water: 40 %-60 %; |
| --- | --- |

—

water: 40 %-60 %;

| — | sodium chloride: 4 %-8 %; |
| --- | --- |

—

sodium chloride: 4 %-8 %;

| — | water activity (aw) below 0,93. |
| --- | --- |

—

water activity (aw) below 0,93.

w

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

‘Krčki pršut’ may be produced only from fresh hams, obtained from pigs from commercial meat breeds, cross-breeds or breeding lines, or cross-breeds of any combination thereof.

Appearance of the ham: the ham must be cut from a pig half-carcase between the last lumbar (v. lumbales) and the first sacral (v. sacrales) vertebrae. The ham must be free of the pelvic bones, i.e. the ilium (os ilium), the ischium (os ischii), the pubis (os pubis) and the sacrum (os sacrum), and of the tail vertebrae (v. caudales). The ham must be separated from the hip at the hip joint (articulatio coxae) where the femur head (caput femoris) connects with the acetabulum on the pelvic bone. Only the cartilaginous part of the ischium (tuber ischii) must be left in the ham. The muscles of the ham must be nicely rounded in a semi-circle so that the proximal edge of a trimmed ham is some 10-15 cm from the femur head (caput femoris). The trotter, together with the proximal tarsals, is removed from the ham at the tarsal joint (articulatio tarsi). Only the point of the hock (tuber calcanei), above which the ham is tied and hung to dry, may remain attached to the tibia and the fibula. On the medial and lateral sides, the ham is covered with rind and subcutaneous fat. There must be no loosely hanging parts of muscle on the open medial side, while the distal part of the rind, with the subcutaneous fat, must be rounded.

Meat quality: a fresh ham must display no discernible signs of trauma whatsoever. The meat must be reddish-pink, firm in texture and free of surface wateriness (RFN). At the time of its delivery to the production site, the pH of a ham, as measured in the area of the semimembranosus muscle, should be between 5,5 and 6,0.

Fat cover: the thickness of the fat on the outer part of a fresh trimmed ham, measured vertically below the femur head, should be approximately 25 mm. In any case, the layer of fat, including the skin, must not be less than 15 mm thick.

With the exception of cooling, the hams must not undergo any other preservation process. The time between pig slaughter and salting of the hams must be between 24 and 120 hours.

The minimum weight of a trimmed ham to be used for ‘Krčki pršut’ is 12 kg.

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

—

3.5.   Specific steps in production that must take place in the defined geographical area

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

All production stages of ‘Krčki pršut’ must take place in the geographical area referred to in point 4. The production process covers the following stages: salting, pressing, drying and maturing.

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

Specific rules concerning slicing, grating, packaging, etc.

‘Krčki pršut’ may be placed on the market in one piece (the whole ham) or in packages that may contain the whole ham without the bone, larger or smaller pieces of pršut or sliced pršut. These forms of pršut must be packed in a vacuum or modified atmosphere.

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

After the end of the maturing stage, the hams that have been shown, through the requisite checks, to possess all the physico-chemical and organoleptic properties prescribed by the specification are hot-branded with the collective mark of ‘Krčki pršut’.

When the product is placed on the market, either as a whole ham or packaged in any way, the product name must contain the collective mark and the inscription ‘Krčki pršut’. The collective mark is shown below.

Image

The inscription ‘Krčki pršut’ must be clearly legible and indelible, and must be sufficiently large and highlighted through type and colour to stand out more clearly than any other indication, including the collective mark, the production batch (series) number as well as any logo, images and inscriptions of the producer.

4.   Concise definition of the geographical area

Concise definition of the geographical area

Production of ‘Krčki pršut’ is restricted exclusively to the area of the island of Krk. Krk is divided into six local self-government units: the town of Krk and the municipalities Baška, Malinska-Dubašnica, Omišalj, Punat and Vrbnik. In addition to parts of the island of Krk, the administrative boundaries of some of the local government units also take in other nearby small islands (Košljun, Prvić, Plavnik), on which the manufacture of ‘Krčki pršut’ is not authorised.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The island of Krk has a moderately warm humid climate with hot summers, and as a result of the warm sea its mean annual temperature is over 4 °C higher than it should be for its size. The most important climatic factor with an impact on drying meat is the wind. On average, the strongest and most common wind on the island is the bora, most often originating from the east-northeast and northeast. It is a dry, cold wind occurring most strongly and most often in winter and less strongly and less often in summer. Although annual and seasonal wind roses are not identical at all points of the island, in the winter period cold, dry winds from the northern quadrant prevail almost everywhere on average between 44 % and 70 % of the time.

Krk’s favourable natural drying conditions have been exploited by the island’s inhabitants who, over generations, have adjusted and perfected the process of making pršut. There are many extant written traces recording the age-old practice on the island of raising pigs and drying the meat.

Describing life on the island, in 1874 Cubich wrote about the tradition of salting pigmeat, stating that the islanders ‘eat fresh, salted or smoked pigmeat’, and ‘... add soup containing pieces of pršut to macaroni’ (Giambattista Cubich, Notizie naturali e storiche sull’Isola di Veglia (‘Natural and Historical Information on the Island of Krk’), Trieste, 1874, pp. 101 and 143).

In an account of the life and customs of the people of Vrbnik (on the island of Krk) in 1901, Žic describes the manner in which pigs are slaughtered and the pršut salted (I. Žic, Vrbnik (na otoku Krku), Narodni život i običaji, Hrana i posuđe (‘Vrbnik (on the island of Krk), Life and Customs, Food and Dishes’), in Zbornik za narodni život i običaje Južnih Slavena, Zagreb, 1901, Vol. VI Part 1, pp. 3-6).

In Krčki zbornik (Vol. 16, 1986, Krk, p. 426), it states that on the island of Krk pigmeat is salted, particularly bacon and pršut.

An old recipe for processing pig hams has been found in one of the recipe notebooks in the Franciscan monastery on Košljun.

The mild climate of the island of Krk and the extensive development of tourism which has directly influenced pršut production have served to enhance and spread the reputation of the product. As tourism grew, the number of farms raising pigs declined and raw materials for the production of pršut started to be purchased on the mainland.

5.2.   Specificity of the product

Specificity of the product

The specificity of ‘Krčki pršut’ derives from its longstanding reputation and from the skills and knowhow of producers who use traditional recipes to make it.

On the island of Krk, pigs have been reared and pigmeat salted in order to preserve it since medieval times. Techniques of salting and maturing were passed down from generation to generation in such a way that, even up to the mid-twentieth century, every well-off family raised its own pigs and salted the meat. Although the origins of ‘Krčki pršut’ production lie in the distant past, its reputation was greatly enhanced just in the middle of the twentieth century at the time when tourism was being developed. Indeed, ‘Krčki pršut’ was one of the few local products able to satisfy the requirements of the tourism market in terms of quality and quantity. Tourists recognised the quality and special characteristics of ‘Krčki pršut’ and its link to the local area (Inozemni novinari o otoku Krku (‘Writings of foreign journalists concerning the island of Krk’), Krčki zbornik 15, 1986, Krk, p. 199; Jela otoka Krka (‘Dishes of the island of Krk’), 1989, pp. 22 and 87), and demand for these products is increasing from year to year. In the mid-1990s, restaurants increasingly listed the dish as ‘Krčki pršut’ rather than ‘local pršut’ (bills of lading from Žužić butchers market, menus from Konoba Porat, Hotel Pinia, Restoran Bimal, Restoran Rivica).

The long-standing tradition of ‘Krčki pršut’ production has resulted in certain specificities in the production process and a final product that differs from pršut produced in neighbouring regions (e.g. Istria and Dalmatia).

‘Krčki pršut’ comes complete with the skin and subcutaneous fat, while the visible muscle tissue is not coated with grease except on the areas of cracks. During the salting stage, spices (pepper, rosemary and bayleaf) are used in addition to salt, while during the drying phase smoking of the pršut is not permitted. This characteristic production process imparts special characteristics to the muscle and fat after a long maturation period of at least 12 months (from the start of salting up to the finished product).

The muscle tissue of the finished product has soft consistency, which makes it easier to slice properly. The slices are pinkish-red in colour, mottled with fat and do not have a hard, unyielding, dark outside edge.

A pršut that is produced correctly has a mild flavour characteristic of dried pigmeat matured slowly over a long period, which can be savoured to the full since it is not masked by the aroma of smoke.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The climatic conditions of the island of Krk and, in particular, the frequency and timing during the winter of cold dry winds that are very favourable for drying meat and thus for making pršut, the first stage of which (salting) traditionally begins during the cold season of the year (November to March). At that time, the air is naturally so cold and dry that it prevents spoiling of the meat, enabling it to be dried properly even without the use of smoke and, later, enabling the meat to be matured gradually. The proximity of the sea and the accessibility of salt also satisfy one of the preconditions for production of a dried-meat product to develop. For a long time already the inhabitants of Krk have made the most of these natural advantages and the skill of drying pigmeat has become part of the cultural and traditional heritage passed down from generation to generation. The knowhow was perfected and modified over time until a production process was developed on the island of Krk that — probably because of the poor communications and links with the Croatian mainland — differed in several stages of production from that on the adjacent mainland areas.

Although ‘Krčki pršut’ gained its reputation slowly over a long period far back in history, over the last fifty years the development of tourism on the island of Krk also helped to raise its profile dramatically. ‘Krčki pršut’ was one of the few domestic products that immediately started to be offered to tourists and that satisfied their requirements with its quality and quantity.

Being offered continuously as a restaurant standard and the rise in the number of tourists helped to boost not only the reputation of ‘Krčki pršut’ but also demand for it, facilitating the development of commercial pršut production.

Over time ‘Krčki pršut’ has developed into one of the crowning glories of local gastronomy and is nowadays an indispensable dish on the menus of restaurants on Krk that serve local delicacies.

Reference to publication of the specification

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

3

http://www.mps.hr/UserDocsImages/HRANA/Krčki%20pršut/Izmjenjena%20Specifikacija%20proizvoda.pdf

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

1

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

2

(3)  See footnote 2.

3

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