# C_2014178EN.01003801.xml

| 12.6.2014 | EN | Official Journal of the European Union | C 178/38 |
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12.6.2014

EN

Official Journal of the European Union

C 178/38

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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 178/12

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).

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SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

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

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

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‘SALAMA DA SUGO’

‘SALAMA DA SUGO’

EC No: IT-PGI-0005-01114 – 21.05.2013

EC No: IT-PGI-0005-01114 – 21.05.2013

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Name

Name

‘Salama da sugo’

2.   Member State or Third Country

Member State or Third Country

Italy

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 product to which the name in point 1 applies

Description of product to which the name in point 1 applies

‘Salama da sugo’ is a product made from a blend of seasoned pork meats, encased in a natural pig’s bladder. It is sold as an uncooked edible product after being dried and matured or as a cooked edible product following subsequent heat treatment. A ‘Salama da sugo’ typically weighs between 700 and 1 400 g following the maturing process. It is round (‘melon shaped’) and tied with string to form six or eight segments, with a constricting horizontal band around the middle. The outer surface is uneven and may feature traces of mould, formed naturally during the maturing process. Inside, the product is rosy pink owing to the maturing of lean and fatty minced meats combined with a high percentage of wine, and has a firm and compact consistency. It has a lingering fragrant and spiced aroma. The maximum water content is 30 %, the maximum fat content is 50 % (± 5 %), and the maximum protein content is 20 % (± 5 %). The collagen/protein ratio is 10 g/100 g (± 3 g). The cooked product is dark brown in colour, intensely fragrant and highly aromatic. It has a full-bodied, savoury taste that lingers on the palate even after eating, and is soft and crumbly in texture.

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

‘Salama da sugo’ is made only from cuts of pork in the following proportions: neck 25 % (± 15), nape 25 % (± 15 %), belly 25 % (± 15), shoulder 20 % (± 15), tongue 3 % (± 2), liver 2 % (± 1). The following percentage of minced meat from below the shoulder (trito di sottospalla) is permitted: 25 % (± 15 %). Furthermore, for each kilogram of meat used, 15 cl of red wine (± 5 cl) is added. The following wine varieties may be used: Fortana, Merlot del Bosco Eliceo, Sangiovese di Romagna, Lambrusco, Refosco. The product is also seasoned with cracked or ground black pepper: 2,5 g (± 0,5 g), and coarse sea salt: 26 g (± 4 g).

trito di sottospalla

The optional ingredients are cinnamon, nutmeg or cloves, either added together or separately in a ratio of 0,75 g per kg of meat (± 0,5 g), and either brandy, grappa or rum used as a partial substitute for the red wine in quantities up to 1 cl per kg of meat.

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

Feed for pigs intended to be used to produce ‘Salama da sugo’ should be provided in the form of a swill or mash and must have a dry matter content of not less than 45 %, up to a maximum of 80 kg live weight, and not less than 55 % during the fattening period. The consumption of whey (a by-product of curds) and buttermilk (a by-product of butter processing) should not exceed 15 litres per animal, per day).

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 steps in the production of ‘Salama da sugo’ which must be carried out in the area defined in point 4 are: trimming, mincing, mixing, filling, tying, drying and maturing. In the case of cooked ‘Salama da sugo’ the post-maturation heat treatment must also be carried out in the defined area.

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

Specific rules concerning slicing, grating, packaging, etc.

The product is sold whole. If it has undergone a heat treatment process in a sealed wrapper, then it may also be sold in segments, provided that it is cut up prior to the heat treatment process to avoid any health risks or organoleptic changes associated with possible fluctuations in temperature and humidity.

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

The packaging labels bear the name ‘Salama da sugo’ followed by the abbreviation ‘IGP’ (‘PGI’) or the words ‘Indicazione Geografica Protetta’ (‘protected geographical indication’), the ‘Salama da sugo’ logo and the EU symbol. The size of the PGI logo may be adapted in proportion to different packaging sizes, and may be reduced to a minimum of 2 cm at the base.

IGP

Indicazione Geografica Protetta

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area in which ‘Salama da sugo’ is processed, prepared and packaged comprises the territory of the province of Ferrara, with the exception of the municipalities of Goro, Codigoro, Lagosanto and Comacchio.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

An abundance of water has had an impact on and continues to influence relative humidity in the local area. Both minimum and maximum relative humidity levels are very high, in absolute terms as well as in comparison to values in neighbouring provinces, as historical data for Emilia-Romagna demonstrate. These environmental conditions led to the setting-up and widespread distribution of pork processing plants, which, for hygiene reasons, require access to large volumes of water, whilst the damp climate has always favoured the optimum maturation of the processed product. Over the years this led to the consolidation of specific expertise which has been incorporated into the traditional method of producing ‘Salama da sugo’.

The skill of the producers, assimilating years of cumulative tradition, is particularly evident at certain key stages of the production process – trimming the meat, choosing the most appropriate cuts, carefully mincing the meat, filling by hand, and then hand-tying the product in the distinctive way.

5.2.   Specificity of the product

Specificity of the product

‘Salama da sugo’ is a unique product and cannot be compared with other processed meat products as it differs from them in terms of:

| — | composition — it requires the use of various cuts of pork, wine or liqueurs, and spices; |
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composition — it requires the use of various cuts of pork, wine or liqueurs, and spices;

| — | appearance — colour of the mixture and in particular the ‘melon’ shape, divided into six or eight segments, which is also depicted on the ‘Salama da sugo’ identifying logo; |
| --- | --- |

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appearance — colour of the mixture and in particular the ‘melon’ shape, divided into six or eight segments, which is also depicted on the ‘Salama da sugo’ identifying logo;

| — | organoleptic qualities (soft and crumbly, with a vast array of aromatic elements and juice which oozes from the bladder casing). |
| --- | --- |

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organoleptic qualities (soft and crumbly, with a vast array of aromatic elements and juice which oozes from the bladder casing).

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 product dates back to the Renaissance era, when the Dukes of Este, who governed the territory of Ferrara at that time, placed great emphasis on the pleasures of the table. The distinctive melon shape, divided into six or eight segments with a central constricting band, also dates back to that time and is depicted on Ferrarese court pottery from the same period.

The expertise specific to the area is reflected in particular in the steps in the production process, some of which are extremely characteristic because they are still performed to a large extent by hand (trimming of the meat, filling, tying) or with an expert eye (assessing when the product has matured sufficiently).

The ingredients used lend the product some of its distinctive qualities, such as the colour (derived from the use of liver mixed with wine or liqueurs), the formation of the juice (resulting from the use of cuts of pork, such as neck, nape, belly and shoulder, that are rich in fats which dissolve easily, and the addition of wine or liqueurs).

With regard to the organoleptic characteristics, the gelatinous nature of the cuts of meat used makes ‘Salamo da sugo’ soft and crumbly on the palate. Its scent and flavour, characterised by a vast range of aromatic elements, are derived from the distinctive use of wine and spices combined with the transformation of, in particular, the fat in the product, as well as the fact that the maturation process is carried out under specific environmental conditions. The juice which oozes from the bladder casing during cooking is a result of the fact that a certain amount of the wine and liqueurs used does not evaporate and becomes infused with the spices.

The climate in the area, with the exception of the coastal areas where the air is salty, has a positive impact on the maturing process of ‘Salama da sugo’ and consequently on the organoleptic qualities of the product since it ensures, throughout the entire long maturing process, that the product dries gently and gradually, both at surface level and at the core of the product, leaving it uniformly soft and compact. The climatic conditions are, moreover, responsible for the specific bacterial flora which develop on the product’s surface and which contribute to the development of its aroma.

The first edition of Touring Club Italiano’s Guida Gastronomica d’Italia (1931) contains references to the product’s reputation: ‘Salama da sugo’ is an extremely well-known speciality unique to Ferrara which is made both in the city itself as well as in many parts of the province’. It is also mentioned in the 1967 edition of the Annuario dell’Accademia italiana della cucina in which Ferrara is described as the ‘famous city of “Salama da sugo”’. Today, all Italian gastronomic guides contain references to ‘Salama da sugo’, sealing a reputation that is now very well established.

Guida Gastronomica d’Italia

Annuario dell’Accademia italiana della cucina

Furthermore, in the area of production there are many fairs and traditional events dedicated to ‘Salama da sugo’, confirming its link to the area. These include the fairs held in Guarda Ferrarese and Buonacompra (at the end of July). The latter has taken place since 1974 and celebrates the connection between the consumption of ‘Salama da sugo’ and the harvesting of hemp, which for centuries was a very typical local product.

Reference to publication of the specification

Reference to publication of the specification

The Ministry has launched the national objection procedure in respect of the recognition of the protected geographical indication ‘Salama da sugo’ published in Official Journal of the Italian Republic No 272 of 21 November 2012.

The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335 (Article 5(7) of Regulation (EC) No 510/2006 (3))

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

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

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(3)  See footnote 2.

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