# C_2015082EN.01001201.xml

| 10.3.2015 | EN | Official Journal of the European Union | C 82/12 |
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10.3.2015

EN

Official Journal of the European Union

C 82/12

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Publication of an amendment 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 82/09)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

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AMENDMENT APPLICATION

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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AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘CAPOCOLLO DI CALABRIA’

‘CAPOCOLLO DI CALABRIA’

EC No: IT-PDO-0217-1570-19.10.2011

EC No: IT-PDO-0217-1570-19.10.2011

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Heading in the specification affected by the amendment

Heading in the specification affected by the amendment

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2.   Type of amendment(s)

Type of amendment(s)

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3.   Amendment(s)

Amendment(s)

Product description

Product description

| — | The reference to manual tying has been removed. The whole paragraph has been made consistent with the change allowing the use of different types of twine in the method of production. |
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The reference to manual tying has been removed. The whole paragraph has been made consistent with the change allowing the use of different types of twine in the method of production.

| — | It has been specified that the colour characteristics of ‘Capocollo di Calabria’ are also related to the use of spices such as red bell pepper and chilli pepper. |
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It has been specified that the colour characteristics of ‘Capocollo di Calabria’ are also related to the use of spices such as red bell pepper and chilli pepper.

Proof of origin

Proof of origin

| — | The text of the product specification has been brought up to date with the requirements of Regulation (EU) No 1151/2012 on the procedures that operators must follow to give details of the proof of origin. |
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The text of the product specification has been brought up to date with the requirements of Regulation (EU) No 1151/2012 on the procedures that operators must follow to give details of the proof of origin.

Method of production

Method of production

| — | The requirements for breed, age at slaughter and weight have been made clearer and more specific. The native ‘Apulian-Calabrian’ breed with its typical black coat has been added to the list of authorised breeds. The register for this breed has been established based on the characteristics of the native population historically found in Puglia (‘Apulian-’) and Calabria. The Duroc breed has been added to the list of authorised breeds due to its widespread presence in the pigs’ area of origin. The amended text also identifies the breeds that may absolutely not be used because they do not fit the description of heavy breeds suited for use in the prepared meat industry. |
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The requirements for breed, age at slaughter and weight have been made clearer and more specific. The native ‘Apulian-Calabrian’ breed with its typical black coat has been added to the list of authorised breeds. The register for this breed has been established based on the characteristics of the native population historically found in Puglia (‘Apulian-’) and Calabria. The Duroc breed has been added to the list of authorised breeds due to its widespread presence in the pigs’ area of origin. The amended text also identifies the breeds that may absolutely not be used because they do not fit the description of heavy breeds suited for use in the prepared meat industry.

| — | Instead of the mark already provided for in the current specification, an identification tattoo on the hind legs bearing the identification code of the pig’s birth farm can now also be used. |
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Instead of the mark already provided for in the current specification, an identification tattoo on the hind legs bearing the identification code of the pig’s birth farm can now also be used.

| — | The required protein content of the feed has been clearly specified. |
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The required protein content of the feed has been clearly specified.

| — | The meaning of ‘feeding with swill’ has been clarified. |
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The meaning of ‘feeding with swill’ has been clarified.

| — | The ingredients to be used have been clarified, correcting the obvious clerical error in the current text, where it stated: ‘red pepper provided for in the applicable provisions of law’. The words ‘red pepper’ should have been followed by additional text on ingredients and additives ‘provided for in the applicable provisions of law’. This was clearly omitted due to a transcription error. The amendment more accurately defines the meaning of ‘red pepper’ or ‘chilli pepper/bell pepper’, both belonging to the genus Capsicum L. Natural ingredients not already included in the current text have been expressly listed to reflect historical practices in the area of origin. |
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The ingredients to be used have been clarified, correcting the obvious clerical error in the current text, where it stated: ‘red pepper provided for in the applicable provisions of law’. The words ‘red pepper’ should have been followed by additional text on ingredients and additives ‘provided for in the applicable provisions of law’. This was clearly omitted due to a transcription error. The amendment more accurately defines the meaning of ‘red pepper’ or ‘chilli pepper/bell pepper’, both belonging to the genus Capsicum L. Natural ingredients not already included in the current text have been expressly listed to reflect historical practices in the area of origin.

Capsicum

| — | Authorised additives have been specifically listed. Using the additives protects the product against damage from microbes, helps the typical slow maturing process, and stops the ‘Capocollo di Calabria’ from being affected by unwanted fermentation. |
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Authorised additives have been specifically listed. Using the additives protects the product against damage from microbes, helps the typical slow maturing process, and stops the ‘Capocollo di Calabria’ from being affected by unwanted fermentation.

| — | The maximum curing time has been extended from 8 to 14 days to take more specifically into account traditional processing methods. |
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The maximum curing time has been extended from 8 to 14 days to take more specifically into account traditional processing methods.

| — | The requirement to use only natural twine in the tying process has been removed; this enables manufacturers to use elastic twine, which facilitates tying and improves the processing of the product. |
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The requirement to use only natural twine in the tying process has been removed; this enables manufacturers to use elastic twine, which facilitates tying and improves the processing of the product.

| — | The use of the traditional wooden twigs for tying the ‘Capocollo’ has been provided for. This type of tying has been traditionally practised in Calabria. |
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The use of the traditional wooden twigs for tying the ‘Capocollo’ has been provided for. This type of tying has been traditionally practised in Calabria.

| — | The brine curing method has been added. Curing in brine is a long-established method that enables the product to keep its qualities. |
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The brine curing method has been added. Curing in brine is a long-established method that enables the product to keep its qualities.

| — | The weight of the fresh ‘Capocollo’ prior to processing has been increased by 1 kg. This is justified by the weight of cuts from heavy pigs. |
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The weight of the fresh ‘Capocollo’ prior to processing has been increased by 1 kg. This is justified by the weight of cuts from heavy pigs.

| — | It has been specified that the minimum maturing time traditionally recommended for ‘Capocollo di Calabria’ is 100 days. |
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It has been specified that the minimum maturing time traditionally recommended for ‘Capocollo di Calabria’ is 100 days.

Labelling

Labelling

| — | A ‘Capocollo di Calabria’ PDO identification logo has been introduced. |
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A ‘Capocollo di Calabria’ PDO identification logo has been introduced.

| — | Under the amended provisions, the product may be sold whole, in pieces or slices, in vacuum or modified atmosphere packaging. This has not been possible under the current specification but has become necessary so as to adapt to new ways of purchasing and consuming the product while preserving its organoleptic characteristics. |
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Under the amended provisions, the product may be sold whole, in pieces or slices, in vacuum or modified atmosphere packaging. This has not been possible under the current specification but has become necessary so as to adapt to new ways of purchasing and consuming the product while preserving its organoleptic characteristics.

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
   (3)

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

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‘CAPOCOLLO DI CALABRIA’

CAPOCOLLO DI CALABRIA

EC No: IT-PDO-0217-1570-19.10.2011

EC No: IT-PDO-0217-1570-19.10.2011

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name

Name

‘Capocollo di Calabria’

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 the product to which the name in (1) applies

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

‘Capocollo di Calabria’ is made from the upper part of pork loins, which are boned and cured in salt or brine. The fresh weight of a ‘Capocollo’ must be between 3,5 and 5,5 kilograms.

After curing the ‘Capocollo’ is wrapped in natural casing, tied with twine and left to mature for at least 100 days.

The colour on the outside is pink or red of varying intensity of red depending on the amount of black pepper or red chilli pepper/bell pepper (genus Capsicum L.) used. When cut, the meat is bright pink in colour with streaks of fat from the pork loin.

Capsicum

It has a delicate flavour which matures with age and a distinctive and well-balanced aroma.

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

‘Capocollo di Calabria’ must be made from the meat of pigs reared in the Calabria Region.

The meat of boars and sows may not be used.

The pigs’ genetic properties must match those of Italian heavy pigs by using traditional large breeds such as:

| — | the Apulian-Calabrian breed, |
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the Apulian-Calabrian breed,

| — | the Large White and Italian Landrace breeds as improved in accordance with the Italian herd book, or offspring of boars of these breeds, |
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the Large White and Italian Landrace breeds as improved in accordance with the Italian herd book, or offspring of boars of these breeds,

| — | pigs bred from Duroc boars, as improved in accordance with the Italian herd book, |
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pigs bred from Duroc boars, as improved in accordance with the Italian herd book,

| — | pigs bred from boars of other breeds or mixed-breed boars, provided that these boars, born in Italy or abroad, are reared under selection or cross-breeding schemes whose aims are not incompatible with those of the Italian herd book for the production of heavy pigs. |
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pigs bred from boars of other breeds or mixed-breed boars, provided that these boars, born in Italy or abroad, are reared under selection or cross-breeding schemes whose aims are not incompatible with those of the Italian herd book for the production of heavy pigs.

In contrast, the following animals may not be used:

| — | pigs carrying unfavourable traits, in particular susceptibility to stress (PSS), |
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pigs carrying unfavourable traits, in particular susceptibility to stress (PSS),

| — | pure-bred animals of the Belgian Landrace, Hampshire, Pietrain and Spotted breeds. |
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pure-bred animals of the Belgian Landrace, Hampshire, Pietrain and Spotted breeds.

The average weight of a batch of pigs at slaughter must be at least 140 kg.

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

The pigs must be fed on compound feeding stuffs containing at least 50 % barley, field beans, corn, acorns or chickpeas. Cassava, potatoes or by-products that could give the meat and fat undesirable flavours and odours may not be used in feed.

So as to obtain denser meat, feeding with swill during fattening is forbidden. Feeding with swill means the use of dairy by-products.

For at least the last two months before slaughter, the feed must be high in proteins, of which it must contain not less than 12 %.

The feed must come from the geographical area of production, according to market availability.

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

The pigs must be reared and slaughtered in Calabria and the meat must be selected, wrapped in casing, tied and matured in the same region.

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

Specific rules concerning slicing, grating, packaging, etc.

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3.7.   Specific rules concerning labelling

Specific rules concerning labelling

The ‘Capocollo di Calabria’ Protected Designation of Origin must be indicated in clear and indelible letters, clearly distinguishable from any other text on the label or tag attached to the product or on the packaging of product portions, and must immediately be followed by the words ‘Denominazione d’Origine Protetta’ (‘Protected Designation of Origin’).

Denominazione d’Origine Protetta

The label must bear the following ‘Capocollo di Calabria’ PDO logo.

Image

4.   Concise definition of the geographical area

Concise definition of the geographical area

‘Capocollo di Calabria’ must be produced in the Calabria Region, which is the traditional area of production.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The geographical area of production lies in the south of Italy and is characterised by a warm-temperate climate with low rainfall concentrated in the winter period. The territory is mainly hilly and mountainous, but, due to its peninsular location, it has over 800 km of coastline on the Tyrrhenian and Ionian Seas. The combination of sea, hills and mountains makes for specific climate conditions within the Mediterranean area.

These favourable conditions are combined with the skills, honed and passed down through time, of the local operators in selecting and processing a specific cut of meat, of specific weight and length, boned and selected from the pork loin. A further aspect of the traditional production technique is the use of spices including pepper, bell pepper and chilli pepper.

5.2.   Specificity of the product

Specificity of the product

‘Capocollo di Calabria’ is a matured product within the tradition of Calabrian cured meat. It is characterised by long maturing periods of not less than 100 days, by its cylindrical shape and by its pink or red colour of varying intensity, which it owes to the presence of specific flavouring ingredients. When cut, ‘Capocollo di Calabria’ has a soft texture and a bright pink colour with streaks of fat typical of pork loin.

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 qualities of ‘Capocollo di Calabria’ depend on environmental conditions and natural and human factors.

The area in which ‘Capocollo di Calabria’ is produced is characterised by its typical southern Italian climate with low rainfall concentrated in the winter period and its geographical location, which also enjoys specific wind conditions and temperature variations. These factors help to maintain optimal conditions inside the maturing premises.

The experience of the operators in selecting the cuts of meat is significant to the preparation of ‘Capocollo di Calabria’. The cuts used are taken from the upper part of the loin, properly boned and selected by the operators for specific characteristics including the presence of the right amount of fat. The presence of the right amount of fat makes it possible to keep ‘Capocollo di Calabria’ soft during the maturing process and improves its characteristics. Moreover, the meat is still processed using natural condiments such as black pepper and chilli pepper, which enhance the product’s organoleptic quality.

The product, the raw material and the name are very closely linked to the social and economic history of the geographical area, which gave rise to typical traditions and customs. Of particular importance is the use of meat from Italian breeds of heavy pigs, whose feed includes plant products specific to the area. ‘Capocollo di Calabria’ is therefore closely linked to the geographical area due to the climate of the region, the feed used for rearing the pigs and the human factors at play.

Reference to the publication of the specification

Reference to the publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (4))

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The Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Capocollo di Calabria’ as a protected designation of origin in Official Gazette of the Italian Republic No 171 of 25 July 2011.

Official Gazette of the Italian Republic

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

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di Produzione all’esame dell’UE’.

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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)  Replaced by Regulation (EU) No 1151/2012.

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(4)  See footnote 3.

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