# C_2015189EN.01001401.xml

| 6.6.2015 | EN | Official Journal of the European Union | C 189/14 |
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6.6.2015

EN

Official Journal of the European Union

C 189/14

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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

(2015/C 189/05)

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).

1

SINGLE DOCUMENT

‘ΠΑΦΙΤΙΚΟ ΛΟΥΚΑΝΙΚΟ’ (PAFITIKO LOUKANIKO)

‘ΠΑΦΙΤΙΚΟ ΛΟΥΚΑΝΙΚΟ’ (PAFITIKO LOUKANIKO)

EU No: CY-PGI-0005-01244 — 17.7.2014

EU No: CY-PGI-0005-01244 — 17.7.2014

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Name

Name

‘Παφίτικο Λουκάνικο’ (Pafitiko Loukaniko)

2.   Member State or Third Country

Member State or Third Country

Cyprus

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 (1) applies

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

‘Pafitiko Loukaniko’ is a sausage that is made from chopped pigmeat (the whole animal is used). Once the bones and fat have been removed, the meat is minced and left to mature in dry red wine produced in the Paphos area, with the addition of salt. When fully matured, the chopped meat is put inside a pork casing. Each piece is folded/twisted so that each rope of sausages consists of 6-10 pieces (teratsia). These are hung to dry for two or three days in an enclosed space under controlled conditions, with a maximum temperature of 45 degrees Celsius and low humidity. ‘Pafitiko Loukaniko’ can be eaten cooked in various different ways.

teratsia

‘Pafitiko Loukaniko’ has the following characteristics (for each sausage):

Physical characteristics:

Physical characteristics:

Shape: long, narrow and cylindrical

Shape

Size: diameter approximately 3 cm, length and weight that varies according to the preference of the producer.

Size

Chemical characteristics:

Chemical characteristics:

pΗ: 4-5,5, protein: 20-30 %, fat: 22-35 %, moisture content: 38-48 %, sodium chloride (salt): 1,5-2,5 %

Organoleptic characteristics:

Organoleptic characteristics:

Colour: generally brown, with patches ranging from white to dark brown (almost black).

Colour

Texture: smooth on the outside.

Texture

Taste: when they are ready the sausages have a characteristic flavour, due to the wine and all the spices that are added (notably the coriander, cumin and black pepper).

Taste

Aroma: aroma of wine and the spices that are added (notably the coriander, cumin and black pepper).

Aroma

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)

Raw materials (for processed products only)

| — | Fresh pigmeat from healthy animals that have been slaughtered in accordance with the law (complete exsanguination and immediate chilling). On delivery the meat must be a light red colour and smell fresh, have a temperature of 0-7 °C (in accordance with Regulations (ΕC) No 852/2004 (2) and (EC) No 853/2004 (3) of the European Parliament and of the Council, as amended or replaced) and a pH of 5,3-6. |
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Fresh pigmeat from healthy animals that have been slaughtered in accordance with the law (complete exsanguination and immediate chilling). On delivery the meat must be a light red colour and smell fresh, have a temperature of 0-7 °C (in accordance with Regulations (ΕC) No 852/2004 (2) and (EC) No 853/2004 (3) of the European Parliament and of the Council, as amended or replaced) and a pH of 5,3-6.

2

3

| — | Pork casing, which has been washed and cleaned and is kept in salt at a temperature below 3 °C. On delivery checks are performed to ascertain that the casing is clean and smells fresh. |
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Pork casing, which has been washed and cleaned and is kept in salt at a temperature below 3 °C. On delivery checks are performed to ascertain that the casing is clean and smells fresh.

| — | Dry red wine produced in wineries or by wine producers in Paphos District from grapes of the local Mavro variety grown in Paphos District. When the wine is delivered checks are performed to ascertain that it has the variety’s characteristic aroma, that the alcohol content is 12-14 % and that the sugar content is less than 4 g/lt. |
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Dry red wine produced in wineries or by wine producers in Paphos District from grapes of the local Mavro variety grown in Paphos District. When the wine is delivered checks are performed to ascertain that it has the variety’s characteristic aroma, that the alcohol content is 12-14 % and that the sugar content is less than 4 g/lt.

| — | Coarse cooking salt (fine salt is not used, lest too much salt be absorbed by the meat). |
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Coarse cooking salt (fine salt is not used, lest too much salt be absorbed by the meat).

| — | Compulsory spices: ground coriander, cumin and black pepper. |
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Compulsory spices: ground coriander, cumin and black pepper.

| — | Various other spices can be used according to preference: ground cinnamon, ground cloves and whole or ground mastic berries. |
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Various other spices can be used according to preference: ground cinnamon, ground cloves and whole or ground mastic berries.

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

Processing and preparation of ‘Pafitiko Loukaniko’.

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

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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

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4.   Concise definition of the geographical area

Concise definition of the geographical area

The administrative boundaries of Paphos District.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The specificity of the geographical area, i.e. Paphos District, is due to its climatic and hydrogeological conditions (wet, westerly winds, high rainfall, sea breeze, etc.), which affect the cultivation and development of the local grapes and therefore the quality and characteristics of the wines. In addition, the area’s rich historical and folklore traditions attest to the know-how and experience of the local people in the preparation of ‘Pafitiko Loukaniko’.

5.2.   Specificity of the product

Specificity of the product

The specificity of ‘Pafitiko Loukaniko’ derives first and foremost from the reputation it enjoys compared to other similar products. Its specific characteristics and in particular its taste, smell and appearance are the result of traditional know-how handed down from one generation of locals to the next, and are also due to the wine produced from the Mavro grapes grown within the defined geographical area and in particular in areas of the District lying at an altitude of over 500 metres. As Florentia Kithraiotou clearly explains in ‘The Book of Cyprus Wine’, the environment and the conditions in which the vines develop and fruit are one of the most important factors affecting the characteristics of the wine produced. Thus, ‘Pafitiko Loukaniko’ derives its characteristics from the wine and the wine derives its characteristics from the soil and climate of Paphos District.

5.3.   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 know-how of the producers in the defined geographical area is important in determining the specific characteristics of the final product. This is attested to by historical and folklore sources such as ‘Kypriaki Laografia ton Zóon’ (Animals in Cypriot Folklore) by P. Xioutas, ‘Kypriaka Ithi kai Ethima’ (Cypriot Manners and Customs) by G. Papacharalambous and ‘I Geroskipou — istoriki kai laografiki meleti’ (Geroskipou — History and Folklore) by S. Chatzikypriakou, which mention the special ritual slaughter of the pigs, the need to devise ways of preserving the meat in the absence of technology and the way that ‘Pafitiko Loukaniko’ was prepared. These publications also specifically note the high quality of the sausages, which were and still are among the best known in Cyprus, as attested to by recent studies, publications, tourist guides and tourism websites, for example ‘I politismiki klironomia tis Pafou kai i apihisi tis stous neous’ (The cultural heritage of Paphos and its attractiveness to young people) (dissertation) by K. Sousouri, http://www.all4cyprus.com/kypriaki-kouzina, Culinary Map of Cyprus (Department of Agriculture, 2010) and ‘Paradosiaki Diatrofi Prosfigikon kai Ektos Sinoron Ellinismou’ (The traditional diet of Greek refugees and the Greek diaspora) (T. Tsourí, et al.). Finally, the quality characteristics of ‘Pafitiko Loukaniko’ are determined in no small measure by the use of wine made from Mavro grapes grown in the defined geographical area.

Publication reference of the specification

Publication reference of the specification

(the second subparagraph of Article 6(1) of this Regulation (4))

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http://www.moa.gov.cy/moa/da/da.nsf/All/F3FF567F4E8FF1C5C2257B970039D8EF/$file/Προδιαγραφή_Παφίτικο%20Λουκάνικο.pdf

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

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(2)  OJ L 139, 30.4.2004, p. 1.

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(3)  OJ L 139, 30.4.2004, p. 55.

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(4)  See footnote 1.

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