# C_2022437EN.01000901.xml

| 17.11.2022 | EN | Official Journal of the European Union | C 437/9 |
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17.11.2022

EN

Official Journal of the European Union

C 437/9

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Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2022/C 437/07)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘Carne de Cantabria’

EU No: PGI-ES-0185-AM01 – 16.8.2021

PDO ( ) PGI (X)

1.   Name

‘Carne de Cantabria’

2.   Member state or third country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.1. Fresh meat (and offal)

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

Beef produced according to traditional feeding and management techniques in Cantabria.

The animals from which the meat is taken are from the Cantabrian family of breeds (concave-profile, chestnut-coloured bovines): Tudanca, Monchina and Asturian; as well as the breeds Parda de Montaña, Limousin, Pirenaica, Charolais, Blonde d’Aquitaine, Fleckvieh and crosses thereof.

Due to the animals’ diet, which is based on grazing the native grasses on the mostly high mountain pastures and fodder consisting mainly of materials from natural pastures, the meat covered by the PGI has the following characteristics after slaughter and dressing:

| a) | Ternera blanca [white veal]: animal slaughtered at a maximum of 8 months, meat pale pink to pink in colour, with evenly-distributed pearly-white fat and firm, slightly moist muscle. |
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a)

Ternera blanca [white veal]: animal slaughtered at a maximum of 8 months, meat pale pink to pink in colour, with evenly-distributed pearly-white fat and firm, slightly moist muscle.

| b) | Ternera [veal]: animal slaughtered at a maximum of 12 months, meat pale pink to pink in colour, with evenly-distributed pearly-white fat and firm, slightly moist muscle. |
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b)

Ternera [veal]: animal slaughtered at a maximum of 12 months, meat pale pink to pink in colour, with evenly-distributed pearly-white fat and firm, slightly moist muscle.

| c) | Añojo [yearling]: animal slaughtered at between 12 and 24 months, meat pink to pale red in colour, with pearly-white fat and firm, slightly moist muscle. |
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c)

Añojo [yearling]: animal slaughtered at between 12 and 24 months, meat pink to pale red in colour, with pearly-white fat and firm, slightly moist muscle.

| d) | Novilla [heifer]: animal slaughtered at between 24 and 48 months, meat pale red to red in colour, with creamy-coloured fat, firm, slightly moist muscle and marbling. |
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d)

Novilla [heifer]: animal slaughtered at between 24 and 48 months, meat pale red to red in colour, with creamy-coloured fat, firm, slightly moist muscle and marbling.

| e) | Buey [steer]: castrated male animal slaughtered at a minimum of 48 months, meat pale red to red in colour, with creamy-coloured fat, firm, slightly moist muscle and marbling. |
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e)

Buey [steer]: castrated male animal slaughtered at a minimum of 48 months, meat pale red to red in colour, with creamy-coloured fat, firm, slightly moist muscle and marbling.

| f) | Vaca [cow]: female animal slaughtered at a minimum of 48 months, meat pale red to red in colour, with creamy-coloured fat, firm, slightly moist muscle and marbling. |
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f)

Vaca [cow]: female animal slaughtered at a minimum of 48 months, meat pale red to red in colour, with creamy-coloured fat, firm, slightly moist muscle and marbling.

Classification of carcasses covered by the PGI

| Type | Conformation | Fat cover |
| --- | --- | --- |
| a) | Ternera Blanca and Ternera |

Type

Conformation

Fat cover

a)

Ternera Blanca and Ternera

| b) | Añojo |
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b)

Añojo

| c) | Novilla |
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c)

Novilla

| d) | Buey and Vaca |
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d)

Buey and Vaca

S.E.U.R.*

S.E.U.R.*

S.E.U.R.O.

S.E.U.R.O.

2-3 (low fat cover – fat cover)

2-3 (low fat cover – fat cover)

2-4 (low fat cover – fatty)

2-4 (low fat cover – fatty)

| * | For the Monchina and Tudanca breeds, the O and P conformation types are to be allowed due to their morphological characteristics. |
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*

The pH must be lower than 6. The carcasses must be aired for at least 24 hours.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

During those months when the herbage is growing, the animals are grazed on both low meadows and mountain pastures. During the winter, they are stabled. In autumn and at the beginning of spring, the cattle graze pasture close to the holdings during the day. They move up to mountain pastures in mid-May.

The calves are generally born in early spring and stay with their dams for 5-7 months, during which time they are weaned onto forage (either field grazing or dried fodder indoors). During the finishing stage, the animals’ feed is supplemented with authorised concentrates. The types of animals produced are to be as follows:

Ternera Blanca and Ternera

After weaning, at least 50 % of their diet must come from fodder produced in Cantabria.

Authorised natural products and concentrates are to be used both in supplementary feeding and during the finishing period, which may not exceed four months.

Añojo

The diet and herd management are to be the same as for Ternera.

The finishing stage may not exceed four months.

Novilla

In the suckling stage and after weaning, the diet and herd management are to be the same as for Ternera.

From then onwards, they are to be fed with pasture or preserved fodder, depending on the season of the year. The finishing stage may not exceed four months.

Buey and Vaca

Animals in these categories are to be fed on either pasture or preserved fodder produced in Cantabria.

They must graze for at least two seasons and the finishing stage may not exceed four months.

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

Production and processing.

Livestock intended for the production of meat covered by the PGI must be born, bred and fattened within the territory of the Autonomous Community of Cantabria.

The activities of slaughter, dressing and cutting, must also take place within the territory of the Autonomous Community of Cantabria.

3.5.   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

All cattle intended for slaughter must be duly identified. The identification system must be compatible with any of the methods laid down in the applicable legislation.

All carcases liable to be covered by the PGI must be marked so that their provenance is identified and guaranteed. The marking shall be on the outer part of the two half-carcasses and it shall consist of an identifier affixed in such a way that each part of the carcass is perfectly identifiable after it is separated. This identifier must include the logo for the PGI and all the information required under the specific legislation.

Packaged meat must be shipped in packages which are properly sealed and protected from external contamination. Packages must bear numbered labels and/or secondary labels affixed at the cutting plants prior to shipping, in accordance with the rules laid down in this regard.

The commercial labels, unique to each registered firm, must be submitted to the Office for Food Quality in Cantabria (Oficina de Calidad Alimentaria – ODECA).

They must feature the wording Indicación Geográfica Protegida ‘Carne de Cantabria’ [‘Carne de Cantabria’ PGI].

4.   Concise definition of the geographical area

The geographical area covers the entire territory of the Autonomous Community of Cantabria.

5.   Link with the geographical area

The main link between ‘Carne de Cantabria’ and the geographical area covered by the PGI are the specific characteristics of the meat as a result of the animals’ diet and how the herds are managed.

The pastures and fodder used in the animals’ diet and the seasonal management of the herds have an impact on the composition of the fat and muscular texture described for each animal category set out in point 3.2.

The climate and relief of the Cantabria region sustain extensive areas of pastureland and there is a tradition of livestock farming with a strong link to the territory.

The pastures consist of natural herbaceous communities that have adapted to the climate and soil conditions in the area. Some of the pastures are typical of mountain regions and others are stages in the replacement of forest or scrub with natural meadows.

In lowland areas, the pastures are typically formed by a combination of grasses, legumes and other plants. The most common of these are:

| — | Cock’s foot (Dactylis glomerata) |
| --- | --- |

—

Cock’s foot (Dactylis glomerata)

| — | Fescues (Festuca pratensis, F. rubra) |
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—

Fescues (Festuca pratensis, F. rubra)

| — | Perennial ryegrass (Lolium perenne) |
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—

Perennial ryegrass (Lolium perenne)

| — | Trefoils (Trifolium pratense, T. repens, T. incarnatum) |
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—

Trefoils (Trifolium pratense, T. repens, T. incarnatum)

| — | Bird’s foot trefoil (Lotus corniculatus) |
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—

Bird’s foot trefoil (Lotus corniculatus)

| — | Black medic (Medicago lupulina) |
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—

Black medic (Medicago lupulina)

| — | Plantains (Plantago lanceolata, P. media) |
| --- | --- |

—

Plantains (Plantago lanceolata, P. media)

| — | Wild carrot (Dacus carota) |
| --- | --- |

—

Wild carrot (Dacus carota)

The Atlantic climate (with its abundant and frequent rainfall), the shielding effect of the mountains (which promote condensation and keep temperatures mild) and the characteristics of the soil all combine to make Cantabria a region that is perfectly suited to pasture and thus ideal for extensive cattle farming.

The breeds from which the protected meat can be taken are perfectly adapted to the production area, thus ensuring an environmentally friendly productive equilibrium between the livestock and the environment.

The livestock management system and the feed regime, which is based on pasture during the growing season and preserved fodder mostly from natural grassland in winter, are the elements that determine characteristics of the product in terms of fat cover and muscular texture. This premium-quality fodder is easily digestible, which ensures high intake and nutritional value.

Cattle intended to produce ‘Carne de Cantabria’ are fed using techniques and practices based on the use of natural resources in an extensive livestock system, for both sedentary and transhumant herds.

There are records of these practices in place since ancient times in many official documents concerning donations, arrangements, agreements, legal proceedings and decrees relating to the management of pastureland. As early as the ninth century, there are documented records of extensive areas of grassland in Cantabria being donated by the Santa María del Yermo Monastery to Oviedo Cathedral for cattle grazing.

Cantabria’s reputation as a region for livestock farming is also demonstrated by the many cattle fairs authorised in local towns since the Middle Ages. The Potes cattle fair, authorised in 1379 by King Juan I of Castile, is among the oldest. The most important in the region is the Torrelavega market, which was authorised in a royal decree by King Charles III on 1 January 1767.

The reputation enjoyed by ‘Carne de Cantabria’ was confirmed in a recent survey, which showed that it is known to 90,4 % of the people living in the region.

Reference to publication of the product specification

https://www.alimentosdecantabria.com/documents/3177683/13022902/3-+Pliego+definitivo+rev.03.pdf/8cc857bb-4f85-f04e-ee3f-5cd8affc38b0?t=1614082672359

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(1)  OJ L 179, 19.6.2014, p. 17.

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