# C_2018195EN.01004701.xml

| 7.6.2018 | EN | Official Journal of the European Union | C 195/47 |
| --- | --- | --- | --- |

7.6.2018

EN

Official Journal of the European Union

C 195/47

---

Publication of an amendment in accordance with 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

(2018/C 195/14)

This publication opens the opportunity to raise objections against the amendment in accordance with Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

1

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with Article 53(2)(1) of Regulation (EU) No 1151/2012

Application for approval of an amendment in accordance with Article 53(2)(1) of Regulation (EU) No 1151/2012

‘GAILTALER SPECK’

GAILTALER SPECK

EU No: PGI-AT-0192-AM01 — 5.4.2017

EU No: PGI-AT-0192-AM01 — 5.4.2017

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Applicant group and legitimate interest

Applicant group and legitimate interest

| Gailtaler Speck — Naturarena Kärnten |
| --- |
| c/o Albert Jank |
| Götzing 4 |
| 9624 Egg |
| ÖSTERREICH |
| Tel. +43 6504282000 |
| Email: Albert.jank@gailtalerspeck.at |

Gailtaler Speck — Naturarena Kärnten

c/o Albert Jank

Götzing 4

9624 Egg

ÖSTERREICH

Tel. +43 6504282000

Email: Albert.jank@gailtalerspeck.at

The applicant is the original applicant group and represents all current producers of Gailtaler Speck g.g.A.

2.   Member State or Third Country

Member State or Third Country

Austria

3.   Heading in the product specification affected by the amendment(s)

Heading in the product specification affected by the amendment(s)

| — | ☐ | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — | ☒ | Geographical area |
| — | ☒ | Proof of origin |
| — | ☒ | Method of production |
| — | ☒ | Link with the geographical area |
| — | ☒ | Labelling |
| — | ☒ | Other [Contacts of the competent authority and the applicant group, type of product, control body, national legislation, list of references and sources] |

—

☐

Name of product

—

☒

Description of product

—

☒

Geographical area

—

☒

Proof of origin

—

☒

Method of production

—

☒

Link with the geographical area

—

☒

Labelling

—

☒

Other [Contacts of the competent authority and the applicant group, type of product, control body, national legislation, list of references and sources]

4.   Type of amendment(s)

Type of amendment(s)

| — | ☒ | Amendment to the product specification of a registered PDO or PGI which is not minor in accordance with Article 53(2)(3) of Regulation (EU) No 1151/2012. |
| --- | --- | --- |
| — | ☐ | Amendment — which is not minor — to the product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published in accordance with Article 53(2)(3) of Regulation (EU) No 1151/2012. |

—

☒

Amendment to the product specification of a registered PDO or PGI which is not minor in accordance with Article 53(2)(3) of Regulation (EU) No 1151/2012.

—

☐

Amendment — which is not minor — to the product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published in accordance with Article 53(2)(3) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Amendment(s)

The former specification, which consisted of several separate documents (summary, specification), has been combined into a single document and revised for improved transparency and at the same time to update the requirements for the method of production and the proof of origin. In addition, production regulations (e.g. the ‘Gailtaler Speck Guidelines’/Production Guidelines for Gailtaler Speck) from the chapter on materials, which were earlier referenced in the specification, are now integrated into the specification and are therefore subject to the requirements for amendments stipulated by Community law. Information previously provided on the association's internal quality assurance and control system is no longer included. Generally applicable requirements for animal husbandry (e.g. the ban on feeding meat-and-bone meal or commercial kitchen waste) or for the production of bacon have also not been repeated in the specification. The remaining appendices to the specification therefore serve solely as evidence.

In particular:

Product description:

Product description:

The following Section 4.2 of the summary

‘The following pig breeds are used to produce Gailtaler Speck: landrace, large white, crosses between landrace and large white, Duroc, cross-breeds from approved Carinthian breeding programmes.

The pigs must be fattened under the conditions specified in the production guidelines for Gailtaler Speck.

Fresh pork with a maximum pH of 5,8 is used in the production of Gailtaler Speck. Whole bacon sides are used, and if necessary the individual parts of a side — belly, loin, loin belly, leg and shoulder.

Gailtaler Speck is marinated, cold smoked and matured in special maturing rooms. The external colour of Gailtaler Speck is golden yellow and the cut is bright red with a white fat portion. Gailtaler Speck has a well-developed cured, smoky and meaty taste, which is only slightly spicy and mildly salty. It is of firm consistency, tender to bite and melts gently in the mouth.’

and Section 4.2 of the specification (product description and type of product):

‘Gailtaler Speck is a cured pork product. The quality characteristics of Gailtaler Speck are set out in Chapter 3 of the Gailtaler Speck Guidelines. It is distinguished by the following characteristics (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex to Section 4.2):

| — | Basic materials: Gailtaler Speck is produced from pork from the following pig breeds: landrace, large white, crosses between landrace and large white, Duroc and cross-breeds from approved Carinthian breeding programmes. |
| --- | --- |

—

Basic materials: Gailtaler Speck is produced from pork from the following pig breeds: landrace, large white, crosses between landrace and large white, Duroc and cross-breeds from approved Carinthian breeding programmes.

| — | Constituents, recipe and ingredients: Fresh pork with a maximum pH of 5,8 is used to produce Gailtaler Speck. Gailtaler Speck is produced from the following cuts of meat: whole sides of bacon or if necessary the individual parts of a side: belly, loin, loin belly, leg, shoulder. The meat pieces are processed in their natural form and are never pressed. Cooking or curing salt, pepper, garlic and mixtures of spices from traditional recipes are used in the curing process. The main spices used are ginger, coriander, caraway, bay leaves, allspice, paprika, rosemary, juniper and sugar. Smoking is carried out using the process of “cold smoking” (smoking temperature maximum 22 °C). |
| --- | --- |

—

Constituents, recipe and ingredients: Fresh pork with a maximum pH of 5,8 is used to produce Gailtaler Speck. Gailtaler Speck is produced from the following cuts of meat: whole sides of bacon or if necessary the individual parts of a side: belly, loin, loin belly, leg, shoulder. The meat pieces are processed in their natural form and are never pressed. Cooking or curing salt, pepper, garlic and mixtures of spices from traditional recipes are used in the curing process. The main spices used are ginger, coriander, caraway, bay leaves, allspice, paprika, rosemary, juniper and sugar. Smoking is carried out using the process of “cold smoking” (smoking temperature maximum 22 °C).

| — | Appearance: The external colour of Gailtaler Speck is golden yellow, the fat is white and the muscle meat is bright red. Gailtaler Speck is free from external defects and defects in the cut. |
| --- | --- |

—

Appearance: The external colour of Gailtaler Speck is golden yellow, the fat is white and the muscle meat is bright red. Gailtaler Speck is free from external defects and defects in the cut.

| — | Flavour: Gailtaler Speck has a mildly salty, well-developed cured, smoky and meaty flavour. It has no off-taste. |
| --- | --- |

—

Flavour: Gailtaler Speck has a mildly salty, well-developed cured, smoky and meaty flavour. It has no off-taste.

| — | Consistency: Gailtaler Speck is of a firm consistency, tender to bite and melts gently in the mouth. |
| --- | --- |

—

Consistency: Gailtaler Speck is of a firm consistency, tender to bite and melts gently in the mouth.

| — | Distinctive characteristics: The method of “cold smoking”, the processing mainly of whole bacon sides and the processing of the meat in an unpressed state constitute a combination of product characteristics that are typical of the Gail Valley.’ |
| --- | --- |

—

Distinctive characteristics: The method of “cold smoking”, the processing mainly of whole bacon sides and the processing of the meat in an unpressed state constitute a combination of product characteristics that are typical of the Gail Valley.’

are replaced by the following text:

‘4.2.   Product description

Gailtaler Speck is a raw cured product made of unpressed, boneless pork distinguished by the following characteristics:

| — | Basic materials: Gailtaler Speck is produced exclusively from the meat of the following pig breeds: landrace, large white, Duroc, Swabian Hall Saddleback and crosses of these breeds. In addition, crosses of these breeds with Pietrain pigs (as sires) are also admissible. |
| --- | --- |

—

Basic materials: Gailtaler Speck is produced exclusively from the meat of the following pig breeds: landrace, large white, Duroc, Swabian Hall Saddleback and crosses of these breeds. In addition, crosses of these breeds with Pietrain pigs (as sires) are also admissible.

| — | Constituents, recipe and processing method: For the production of Gailtaler Speck only fresh, boneless meat in its natural form without being pressed is used for processing. Gailtaler Speck can in principle be produced from any cuts of meat, including from whole sides of bacon. The belly, loin, loin belly, leg and shoulder are preferred, however. The half-carcasses are checked for their suitability for human consumption by the veterinary service before being cut and are marinated, smoked and matured (dried) with a traditional salt and spice mixture in accordance with the procedure described in Section 4.5.2. |
| --- | --- |

—

Constituents, recipe and processing method: For the production of Gailtaler Speck only fresh, boneless meat in its natural form without being pressed is used for processing. Gailtaler Speck can in principle be produced from any cuts of meat, including from whole sides of bacon. The belly, loin, loin belly, leg and shoulder are preferred, however. The half-carcasses are checked for their suitability for human consumption by the veterinary service before being cut and are marinated, smoked and matured (dried) with a traditional salt and spice mixture in accordance with the procedure described in Section 4.5.2.

| — | Appearance: The external colour of Gailtaler Speck is golden yellow, the fat portion is pure white and clearly distinguishable, and the muscle meat is bright red. |
| --- | --- |

—

Appearance: The external colour of Gailtaler Speck is golden yellow, the fat portion is pure white and clearly distinguishable, and the muscle meat is bright red.

| — | Flavour and consistency: Gailtaler Speck tastes slightly spicy (without a dominant juniper note) and mildly salty and is characterised by a well-developed cured, smoky and meaty taste; despite the greater firmness of the fat portion compared to other types of bacon, Gailtaler Speck dissolves softly on the tongue and is tender to bite. Gailtaler Speck is free from external defects and defects in the cut and has no off-taste. |
| --- | --- |

—

Flavour and consistency: Gailtaler Speck tastes slightly spicy (without a dominant juniper note) and mildly salty and is characterised by a well-developed cured, smoky and meaty taste; despite the greater firmness of the fat portion compared to other types of bacon, Gailtaler Speck dissolves softly on the tongue and is tender to bite. Gailtaler Speck is free from external defects and defects in the cut and has no off-taste.

| — | Marketing: Gailtaler Speck can be sold unpackaged or packaged, in whole sides, in chunks or sliced.’ |
| --- | --- |

—

Marketing: Gailtaler Speck can be sold unpackaged or packaged, in whole sides, in chunks or sliced.’

Reasons:

The list of pig breeds approved for the production of Gailtaler Speck has been specified more precisely and in particular the reference to ‘acknowledged breeding programmes in Carinthia’ (anerkannte Kärntner Zuchtprogramme) has been removed. As the origin of piglets is no longer limited to Carinthia (see the section ‘Geographical area’), the breeds and crossing options are specifically listed in the current version of the specifications. Only the pig breed ‘Schwäbisch Hällische Sattelschwein’ (Swabian Hall Saddleback) has been added to the list of admissible pig breeds, as this breed offers good-quality meat and fat, and owing to its weather resistance it is suitable for free-range farming, which in turn is essential for potential organic production. Crosses — as was previously consistent with breeding programmes in Carinthia — are allowed between all admissible breeds and also with Pietrain pigs as sires. However, crosses between pure meat breeds do not produce the desired clearly visible fat content.

anerkannte Kärntner Zuchtprogramme

Schwäbisch Hällische Sattelschwein

The previous requirement of a maximum pH value of 5,8 could be omitted because suitability for human consumption has to be ensured and controlled, and also confirmed by the veterinary service (veterinary inspector). In addition, the party processing the bacon recognises on the basis of their experience whether the meat is suitable for bacon processing.

Whereas earlier whole bacon sides were regularly used and cuts only when necessary, this ratio has now been reversed, which is due to demand from customers and the different forms of marketing. These have been incorporated into the specifications for clarification.

A slightly more specific description of the appearance and consistency of the bacon was given; it was stipulated that Gailtaler Speck should have a ‘clearly recognisable’ fat content. A more precise definition is not possible in relation to a natural product, in particular as the fat content differs between castrated males and female animals and between different cuts of meat. Due to the longer lifespan of the pigs used for the production of Gailtaler Speck and their higher minimum live weight at the time of slaughter (which is 120 kg instead of the European average of 85 kg in normal bacon production), the fat content of Gailtaler Speck is, however, recognisably higher than in comparable products. The particular firmness of the fat contained in Gailtaler speck is due to the special feeding of the pigs with a very small amount of maize (max. 10 % instead of max. 70 % as is usual in Europe), which is also referred to in the text now.

For the purpose of clarification and in line with current trade practices, information on the permissible marketing forms has been added, stating that Gailtaler Speck can be sold unpackaged or packaged, in whole sides (that is as uncut sides of bacon or uncut sections), as separated belly, loin, loin belly, leg and shoulder portions or cut into slices, chunks, etc.

The previous information concerning ‘cold smoking’ and the list of permissible spices used to attain the traditional character of the product are moved to the section ‘Method of production’.

Geographical area:

Geographical area:

—   Section 4.3 of the summary, first sentence:

‘The production area comprises the municipalities Kötschach-Mauthen, Dellach, Kirchbach, Gitschtal, Hermagor, St. Stefan im Gailtal, Nötsch im Gailtal, Feistritz an der Gail and Hohenthurn.’

and Section 4.3.1 of the specification (‘Indication of the area of production’):

‘Due to features of the natural landscape (see Section 4.6) and also to historical developments (see Section 4.4) a special culture of bacon production developed in the Gail Valley. Based on historical documents and sources attesting to the historical development of the bacon production, an area delimitation for the region in which Gailtaler Speck can be produced is set out below.

The example of a list of production costs compiled by servants around 1830 clearly shows the importance of Gailtaler Speck in the diet of the people of the Gail Valley (see Carinthian Regional Archive, Stabile Cadastre (Kärntner Landesarchiv, Stabiler Kataster) Annex A to Section 4.3.1).

The importance of bacon in the diet of the Gail Valley inhabitants compared to that of other regions in Carinthia is clear from other historical documents (see Carinthian Regional Archive, Stabile Cadastre, Annex B to Section 4.3.1). The reasons for this lie in the particular natural conditions in the Gail Valley that make the area ideal for the production of high-quality cured products (see Section 4.6).

The area is delimited to the north and south by the conventional delimitation of the Gail Valley according to general opinion by its mountain ranges lying to the north and south, the Carnic Alps, belonging to the Southern Calcareous Alps, in the south along the border with Italy, and the Gailtal Alps in the north, along which the borders of the political municipalities of the Gail Valley also run. The area is delimited to the east and west by natural conditions, in particular climatic conditions, which also constitute a crucial prerequisite for production of the bacon.

The following section now provides a more detailed description, with reference to the relevant annexes, of the delimitation of the area for the location of production facilities in order for these facilities to be entitled to produce Gailtaler Speck PGI. The location of the Gail Valley within Europe at NUTS 2 level and within the Republic of Austria is described in the account in Annex C to Section 4.3.1 (see Civil Engineers Office Blechl & Piechl, 1999a, Annex C to Section 4.3.1). The area is thus delimited by a combination of the municipalities in which the production facilities for Gailtaler Speck are located and the topographical situation, which determines the climatic conditions. The municipalities concerned are Kötschach-Mauthen, Dellach, Kirchbach, Hermagor, Gitschtal, St. Stefan im Gailtal, Nötsch im Gailtal, Feistritz an der Gail and Hohenthurn (See Civil Engineers Office Blechl & Piechl, 1999b, Annex D to Section 4.3.1).’

are reworded as follows:

‘4.3   Geographical area

4.3.1   Delimitation

The geographical area lies in the Austrian province of Carinthia.

Due to natural conditions as well as to historical developments a special culture of bacon production developed in the Gail Valley. Based on historical documents and sources attesting to the historical development of the bacon production, an area delimitation for the region in which Gailtaler Speck can be produced is set out below.

The area is delimited according to convention by the Carnic Alps in the south along the border with Italy and the Gailtal Alps in the north, along which the borders of the political municipalities of the Gail Valley also run. The area is delimited to the east and west by natural conditions, in particular climatic conditions, which also constitute a crucial prerequisite for production of the bacon (see Steinhauser 1958). The production area has developed from traditional roots (see Carinthian Regional Archive, Analysis of Land Register Estimates, 1832).

The defined geographical region (referred to below as “defined region” or “the region”) is made up of the following municipalities: Dellach, Feistritz an der Gail, Gitschtal, Hermagor, Hohenthurn, Kirchbach, Kötschach-Mauthen, Nötsch im Gailtal and St. Stefan im Gailtal.

For the purpose of illustration and precise delimitation of the area, the defined region is marked in red on the graphic below.

Image ’

Reasons:

The information is reduced to the essential points and the text has been streamlined; delimitation of the area by naming the municipalities remains unchanged, however, as do the details of the delimitation of the area by means of natural conditions. New, clearer maps have been added.

—   Section 4.3 of the summary, second sentence:

‘The pigs which are used to produce Gailtaler Speck originate from the Gail Valley and, if necessary, from other regions of the province of Carinthia.’

and Section 4.3.2 of the specification (‘Indication of the area of origin of the basic products’):

‘For the production of Gailtaler Speck it is essential that meat from pigs originating from the Gail Valley is used in accordance with Sections 1.2 and 1.3 of the Gailtaler Speck Guidelines. If it is not possible to meet the demand for piglets or fattening pigs from the stock originating from the Gail Valley, pigs from other regions within Carinthia listed in Annex A to Section 4.3.2 may be used (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex to Section 4.2 and Civil Engineers Office Blechl & Piechl, 1999c, Annex to Section 4.3.2). In this regard, only those basic products that have been produced in compliance with the production, quality and control standards set out in the Gailtaler Speck Guidelines or equivalent guidelines in accordance with Sections 1.2 and 1.3 of the Gailtaler Speck Guidelines may be used. Suitable basic products are produced, for example, by members of the Carinthian pig production consortium.’

are replaced by the following text:

‘4.3.2   Origin of the basic materials

For the production of Gailtaler Speck, meat from pigs originating from the defined region, that is to say that were born, reared and fattened there, is to be used. However, the purchase of piglets of a different origin up to a maximum weight of 31 kg is admissible, provided they belong to the breeds stated in this specification.’

Reasons:

The previous restriction of the admissible purchase of pigs, where necessary, to animals reared in the province of Carinthia only in accordance with the specified feeding guidelines has been removed in accordance with changes in Union law. Controlling compliance with the feeding guidelines outside the Gail Valley (Gailtal) also encountered organisational difficulties.

Instead it was stipulated that only piglets (i.e. not older animals) of the admissible breeds or crosses up to a maximum weight of 31 kg may be purchased and used in the production process, which must subsequently take place in a controlled manner within the defined region. Above that weight — which approximately corresponds to 10 weeks of age — pigs are no longer classed as ‘piglets’.

—   The following new section is added:

‘4.3.3   Steps that must take place within the defined region

The fattening of the piglets, cutting of the meat and production of the bacon itself (marinating, smoking and maturing) must take place at registered establishments in the defined region.’

Reasons:

The purpose of this section is to specify the steps that definitely must take place within the defined region. The term ‘registered establishments’ refers to the establishments registered by the ‘central registration body’ of the applicant group (see the section ‘Proof of origin’).

Proof of origin:

Proof of origin:

The information previously contained in this section (essentially a description of the historical development of the product and its economic importance for the region) has been moved to the section ‘Link with the geographical area’ and revised. In its place, provisions to ensure traceability have been included:

‘4.4   Proof of origin

The following measures serve to ensure the authenticity and traceability of the Gailtaler Speck PGI — over and above the general relevant documentation requirements:

—   Central registration body

The applicant group maintains a registration body, with which, irrespective of their formal membership, all establishments involved in rearing/fattening, processing, bacon production and trade within the framework of the specification must be registered. Sales outlets selling the prepacked commodity are not included, provided they carry out no further processing. This register contains the address and contact details of the registered establishments and their area of activity. Each establishment receives a registration number by which it and its labelled products can be identified. The application for registration must be made in writing (email, fax, letter) to the registration body before fattening, processing, etc. can be started for the first time.

—   A special system of sealing meat

During the cutting process, the (still green) meat cuts that come from the slaughterhouse are provided with green or red pull-up seals that are issued exclusively by the applicant group, including to non-member establishments. These seals contain an eight-figure serial number that is recorded in a seal register kept by the applicant group and can be assigned to the relevant seal recipient. Only sealed meat cuts may be used to produce the bacon.

Only single-use, tamper-evident pull-up security seals (2 mm thick, 10 mm wide) are admissible, and next to the image of the head of a laughing pig, they must contain the words “Gailtaler Speck”.

The different colours of the seals indicate different production chains:

| — | Green makes it clear that the fattening and jointing of the animals and their further processing take place at the same agricultural establishment, |
| --- | --- |

—

Green makes it clear that the fattening and jointing of the animals and their further processing take place at the same agricultural establishment,

| — | Red, on the other hand, indicates that basic materials complying with the specification are being processed by a bacon producer (farmer or meat-cutting plant) who has purchased the basic materials (i.e. animals not fattened on the bacon producer's own farm). |
| --- | --- |

—

Red, on the other hand, indicates that basic materials complying with the specification are being processed by a bacon producer (farmer or meat-cutting plant) who has purchased the basic materials (i.e. animals not fattened on the bacon producer's own farm).

—   Compulsory reporting of purchased piglets

Any registered establishment that purchases piglets must notify the registration body of that fact within 5 working days, stating the number of piglets, their origin (LFBIS (Agriculture and Forestry Holding Information System) No and name of the producer) and the weight of the individual animals.

The following documents/evidence are of relevance for checking the proof of origin:

Registration body:

| — | Register of establishments |
| --- | --- |

—

Register of establishments

| — | Seal register: contains the names of the bacon producers and the quantity and numbers of the seals issued to those producers |
| --- | --- |

—

Seal register: contains the names of the bacon producers and the quantity and numbers of the seals issued to those producers

| — | Reports of piglet intake. |
| --- | --- |

—

Reports of piglet intake.

In the event of discrepancies between reports and actual stock, the registration body must be granted access to the veterinary information system (VIS database).

Producer (rearing/fattening):

| — | Ear tags |
| --- | --- |

—

Ear tags

| — | Animal husbandry records (a template is produced by the registration body): contain the name of the animal keeper, fattening period, serial number, establishment number for the establishment of origin according to the ear tag, establishment of origin, start of fattening, place of slaughter, date of slaughter, cutting/bacon record number, bacon producer or purchaser |
| --- | --- |

—

Animal husbandry records (a template is produced by the registration body): contain the name of the animal keeper, fattening period, serial number, establishment number for the establishment of origin according to the ear tag, establishment of origin, start of fattening, place of slaughter, date of slaughter, cutting/bacon record number, bacon producer or purchaser

| — | Transfer note (in the case of the purchase of piglets): contains the name and address of the supplier and purchaser, LFBIS No of the breeding establishment, identity of the pigs, number of fattening pigs, establishment number of the establishment of origin according to the ear tag, signature of both parties, date. |
| --- | --- |

—

Transfer note (in the case of the purchase of piglets): contains the name and address of the supplier and purchaser, LFBIS No of the breeding establishment, identity of the pigs, number of fattening pigs, establishment number of the establishment of origin according to the ear tag, signature of both parties, date.

Processing establishment:

| — | Pull-up seal: seal number and colour |
| --- | --- |

—

Pull-up seal: seal number and colour

| — | Label on the packaged product |
| --- | --- |

—

Label on the packaged product

| — | Registration number of the bacon producer |
| --- | --- |

—

Registration number of the bacon producer

| — | Slaughter record or other approval by a veterinary surgeon (e.g. on the transfer note): number of slaughters inspected and checked, date, stamp and signature of the official veterinary surgeon |
| --- | --- |

—

Slaughter record or other approval by a veterinary surgeon (e.g. on the transfer note): number of slaughters inspected and checked, date, stamp and signature of the official veterinary surgeon

| — | Transfer note: see above |
| --- | --- |

—

Transfer note: see above

| — | Cutting or bacon record: contains the serial number, bacon producer, date of slaughter, place of slaughter, number of pieces, fattening establishment, animal keeper, animal husbandry record number, establishment number of the establishment of origin according to the ear tag, list of meat cuts and associated seal numbers used. |
| --- | --- |

—

Cutting or bacon record: contains the serial number, bacon producer, date of slaughter, place of slaughter, number of pieces, fattening establishment, animal keeper, animal husbandry record number, establishment number of the establishment of origin according to the ear tag, list of meat cuts and associated seal numbers used.

Seller:

| — | Pull-up seal in the case of unpackaged goods |
| --- | --- |

—

Pull-up seal in the case of unpackaged goods

| — | Label on the packaged product |
| --- | --- |

—

Label on the packaged product

| — | Delivery note: reference to the protected geographical indication (PGI) of the Gailtaler Speck, article description, number of pieces/quantity, date, name of the processor and purchaser |
| --- | --- |

—

Delivery note: reference to the protected geographical indication (PGI) of the Gailtaler Speck, article description, number of pieces/quantity, date, name of the processor and purchaser

| — | Invoice: reference to the protected geographical indication (PGI) of the Gailtaler Speck, quantity, date, name of the processor and purchaser |
| --- | --- |

—

Invoice: reference to the protected geographical indication (PGI) of the Gailtaler Speck, quantity, date, name of the processor and purchaser

| — | Registration number of the bacon producer.’ |
| --- | --- |

—

Registration number of the bacon producer.’

Reasons:

The new provisions, which are intended to ensure traceability of the product, provide for a central registration body, to be run by the applicant group, for all establishments involved in rearing/fattening, processing, bacon production and sales, a special system for the sealing of meat and, for establishments purchasing additional pigs, the compulsory reporting of purchased piglets. In addition, the documentation and records to be kept by the individual groups of actors are mentioned.

Pull-up seals of different colours are stipulated for the sealing of all cuts of meat to be used in processing, which identify whether the whole production process from fattening to the final product — with the exception of the slaughter — took place at one and the same establishment (green seal) or whether the bacon producer processed animals fattened elsewhere (red seal). This is intended to make a clear distinction between traditional farm-based production and more industrialised production. The seals are recorded in a central seal register and can be assigned to the recipient of the seal by a number visible on the seal.

Production process and packaging:

Production process and packaging:

Section 4.5 of the summary (Method of production):

‘The method of production is set out in the Gailtaler Speck Guidelines. These guidelines govern the basic products' origin and quality and the production process, define the product characteristics and contain provisions on safeguarding quality, whereby all producers of Gailtaler Speck are responsible for ensuring complete verifiability in accordance with these guidelines.

The cuts, whose pH must not exceed 5,8, are marinated in an unpressed state by means of a dry-curing process during which cooking or curing salt, pepper, garlic and other spices and herbs are added in accordance with traditional recipes which have been handed down.

This extracts water from the meat and inhibits the growth of harmful micro-organisms. Marination takes place preferably on traditional wooden marination tables or in curing tubs made of plastic or high-grade steel at 4 °C to 0 °C and approximately 70 % humidity for 1 to 4 weeks. The marinated material is then hung up until completely dry.

The dry-marinated material is hung up in the smoking chamber where it is smoked at temperatures not exceeding 22 °C. The only fuel used is beechwood, to which juniper branches are added to obtain the distinctive smoke aroma. The smoking process is interrupted several times. In these pauses in the smoking process, fresh air is let in. This gives the bacon its particular aroma. Each producer's experience and acquired skill determine the exact juncture at which fresh air is let in and the exact length of each smoking interval. After the smoking process, the bacon is taken to the ripening room, where temperatures of 8 °C to 16 °C and relative humidity of 60 % to 80 % must be maintained. Depending on the cuts used, it remains there for at least 4 to 12 weeks to mature fully.

At 25 % fat content, dehydration leads to 30 % to 40 % of fresh weight being lost.’

and Section 4.5 to 4.5.4 of the specification:

‘Section 4.5 Method of production

The components of the method of production described in Sections 4.5.1 to 4.5.4 and set out in detail in the Gailtaler Speck Guidelines have been developed and agreed by the association “Gailtaler Speck — Carinthia's Natural Arena” with the involvement of experts and the relevant specialist officials of the national food inspection authority and the national veterinary office (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex to Section 4.3).

The Gailtaler Speck Guidelines are not limited to the production process of Gailtaler Speck in a restricted sense, but also include the origin and quality of the basic products and contain a detailed product description, measures to safeguard quality with an implemented control system as well as rules on penalties and labelling.

Section 4.5.1 Production of the basic products

Animal keepers are required to keep a stock list and to mark the animals in order for the origin of each individual batch of bacon to remain traceable. Animal keepers are also required to give the animals high-quality feed only, in particular feed that promotes the slow growth of the animals, and to avoid the use of fattening aids, anabolic agents, hormones and chemical and antibiotic growth promoters. They are also required to keep an “animal husbandry record/pig record” in accordance with Annex 2 to the Gailtaler Speck Guidelines or an equivalent record.

Bacon producers are required to allocate and use for bacon production pigs that have reached a minimum age of 6 months, a minimum slaughter weight of 120 kg and a maximum average daily live weight gain of 750 g only, as only the meat from slow-growing pigs exhibits the quality necessary for production of the bacon.

Operators of slaughterhouses are required to ensure that the slaughter premises and slaughter equipment are in perfect working order and that the required personal and operational hygiene standards are maintained. Slaughterhouse operators and bacon producers undertake to store the carcass in a proper manner until it undergoes further processing.

4.5.2   Processing method

The process of refining the pork to become Gailtaler Speck is described below. The side of bacon is marinated in a dry-curing process. Cooking or curing salt, pepper, garlic and a variety of other spices and herbs are added to the meat in accordance with recipes which have been handed down (see Section 4.2). The action of the salt extracts water from the meat and inhibits the growth of harmful micro-organisms. Marination takes place preferably on traditional wooden marinating tables or in curing tubs made of plastic or high-grade steel at a temperature of 4 °C to 10 °C and a relative humidity of approximately 70 %. Depending on the thickness of the marinated material, this process takes from 1 to 4 weeks.

Once the marinating process is finished, excess salt is brushed off and the marinated material is hung up until completely dry. Once this is complete, the meat cuts are hung up in the smoking chamber at distances that are sufficiently large to obtain an even effect of the smoke. The smoking method used is cold smoking. With this method, a temperature of 22 °C must not be exceeded. The only fuel used is beechwood, to which juniper branches are added to obtain the distinctive smoke aroma of Gailtaler Speck. The smoking process is interrupted several times. In these pauses in the smoking process, fresh air is let in. This gives the bacon its particular aroma. Each producer's experience and acquired skill determine the exact juncture at which fresh air is let in and the exact length of each smoking interval.

Once the smoking process is complete, the bacon is placed in a well-ventilated ripening room with temperatures between 8 °C and 16 °C and a relative humidity of 60 % to 80 %. Depending on the cuts used, the bacon must remain in the ripening room for between at least 4 and at least 12 weeks until mature. At 25 % fat content, dehydration leads to 30 % to 40 % of fresh weight being lost.

4.5.3   Quality assurance and quality control process

The bacon producers undertake to carry out quality assurance and self-monitoring in their bacon production. The following detailed provisions apply in this regard:

| — | Fresh meat with a pH higher than 5,8 is not used to produce Gailtaler Speck, as this would decrease the ability of the meat to release water and take up salt and reduce the shelf life of the final product. |
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Fresh meat with a pH higher than 5,8 is not used to produce Gailtaler Speck, as this would decrease the ability of the meat to release water and take up salt and reduce the shelf life of the final product.

| — | The marinating room must be clean, ventilated and equipped with devices to measure temperature and humidity. The plant must also be kept to impeccable hygiene standards. |
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The marinating room must be clean, ventilated and equipped with devices to measure temperature and humidity. The plant must also be kept to impeccable hygiene standards.

| — | The smoking room must be clean, ventilated and equipped with devices to measure temperature. The plant must also be kept to impeccable hygiene standards. |
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The smoking room must be clean, ventilated and equipped with devices to measure temperature. The plant must also be kept to impeccable hygiene standards.

| — | When the marinated material is hung up in the smoking room it must be completely dry; otherwise it will result in the increased accumulation of soot particles. |
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—

When the marinated material is hung up in the smoking room it must be completely dry; otherwise it will result in the increased accumulation of soot particles.

| — | The products to be smoked must be hung up in such a way as to obtain even smoke generation. |
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The products to be smoked must be hung up in such a way as to obtain even smoke generation.

| — | When the smoking fire is reignited, the products to be smoked must not come into contact with the initial smoke that arises. |
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—

When the smoking fire is reignited, the products to be smoked must not come into contact with the initial smoke that arises.

| — | The drying and ripening room must be clean, ventilated and equipped with devices to measure temperature and humidity. The plant must also be kept to impeccable hygiene standards. In particular, undesirable mould growth in the ripening room is to be avoided or removed. |
| --- | --- |

—

The drying and ripening room must be clean, ventilated and equipped with devices to measure temperature and humidity. The plant must also be kept to impeccable hygiene standards. In particular, undesirable mould growth in the ripening room is to be avoided or removed.

The bacon producers also undertake to keep a production record equivalent to the “bacon record” in accordance with Annex 3 to the Gailtaler Speck Guidelines (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex to Section 4.2).

Section 4.5.4 Special supervisory mechanisms

Section 11 of the articles of association of the association “Gailtaler Speck — Carnic Region” stipulates the establishment of a supervisory committee for the internal supervision of the guidelines that are to be complied with by the individual producers of Gailtaler Speck (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999a, Annex to Section 2). The supervisory committee is responsible for the regular monitoring of compliance with the guidelines set out by the Association and inspection of all members who produce Gailtaler Speck. To assist with its work, a “Good Manufacturing Practice Chart” (Annex 1 to the Gailtaler Speck Guidelines) and a supervision flowchart (Annex 4 to the Gailtaler Speck Guidelines) are available to the supervisory committee (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex to Section 4.2.2).

The supervisory committee must report the results of its supervisory activities at regular intervals to the executive board of the Association “Gailtaler Speck — Carnic Region”. The executive board must receive the reports of the supervisory committee and in the event of a breach of the mandatory provisions of the Gailtaler Speck Guidelines it must apply the penalties provided for to the members concerned. If a delay could pose a risk, the executive board can put the relevant decisions into force with immediate effect. The final decision on penalties is reserved for the general meeting of the Association “Gailtaler Speck — Carinthia's Natural Arena”.

Future producers of Gailtaler Speck PGI who do not belong to the Association “Gailtaler Speck — Carinthia's Natural Arena” must meet the supervision requirements by applying equivalent supervisory mechanisms.’

are replaced by the following:

‘4.5   Production process and packaging

4.5.1   Production of the basic products

Gailtaler Speck is produced from meat from the breeds listed in Section 4.2 only.

Pig fattening:

For complete traceability, the entire fattening of a pig, i.e. from piglet to slaughter, must be carried out at only one (1) registered establishment in the defined region, that is to say the fattening of the individual pig cannot be divided between several establishments.

These animals may only be reared on feed that is conducive to their slow growth. Liquid feeding (e.g. wet maize or soya) is forbidden. Maize and soya may only be given in small amounts of less than 20 % of the dry matter for soya and less than 10 % of the dry matter for maize. A maximum daily weight gain of 750 grams, determined over the entire fattening period, must not be exceeded. When feeding the pigs, under no circumstances may growth promoters, anabolic agents or hormones be added to the feed. From the beginning of fattening (i.e. from a live weight of 31 kg), the use of chemical and antibiotic growth promoters must also cease. The pigs are ready for slaughter once they reach a live weight of at least 120 kg.

4.5.2   Processing method

Cutting, curing, smoking and drying must all be carried out at the same establishment.

Slaughter and cutting:

Slaughter may only be carried out at the nearest slaughterhouse to the relevant fattening establishment with the necessary capacity for the particular case and which is properly equipped and complies with the statutory hygiene, veterinary and animal protection provisions. The half-carcasses are cut, boned, trimmed and immediately provided with the defined seals (pull-up seals) by the establishment producing the bacon. Only sealed meat cuts may be used to produce the Gailtaler Speck PGI bacon.

Marinating:

The meat cuts are marinated in an unpressed state at temperatures up to a maximum of 10 °C using a dry-curing process. For this purpose, salt (cooking, curing or sea salt or mixtures of these), pepper, garlic and juniper are added to the meat. Further spices and herbs may be added, which may include ginger, coriander, caraway, bay leaf, allspice, paprika, rosemary and sugar.

The action of the salt extracts water from the meat and inhibits the growth of harmful micro-organisms. Marination is carried out in curing tubs and on plastic or high-grade-steel tables. The meat can be marinated in a cold or warm state and it stays in the salt until it has a strong salty taste, which can take 1 to 4 weeks, depending on the thickness of the marinating material. Recognition of the correct time is part of the learned skills of the bacon producers, handed down through the generations.

Once the marinating process is finished, excess salt is removed and the marinated material is hung up in preparation for smoking, that is to say until it is completely dry. Injection marinating and tumbling methods and pressing of the marinated material are not permitted.

Smoking:

Gailtaler Speck is always cold smoked (8 °C to 24 °C). The fuel used is beechwood or hardwood chips to which juniper berries are added to give an aroma to the generated smoke. The smoking chambers, built according to traditional farming models and operating methods, are heated to produce smoke intermittently, that is to say the smoking process is interrupted several times to cool the bacon and ventilate the chamber. In order to avoid the formation of benzopyrene, it must be ensured that, during this process, the initial smoke generated during ignition and reignition of the smoking fire does not come into contact with the products to be smoked.

If there is no cooling in the smoking chambers, when the external temperature is 25 °C or higher it must be ensured by repeated checks that the core temperature of the bacon cuts does not exceed 24 °C over the entire smoking process. If the outside temperature during the interruptions in the smoking process does not contribute to cooling, the products to be smoked must be removed from the smoking chamber and cooled in order to achieve an end result comparable to conventional cold smoking. The duration of the interruptions in the smoking process in this type of production must be dependent on the core temperature of the bacon cuts.

During the interruptions in the smoking process, the smoking chamber is ventilated with fresh air. Ventilation promotes the aroma formation and is intended to prevent the formation of condensation and contamination of the products to be smoked with resin. Ventilation is achieved by opening the chamber door, by air flaps or, in modern installations, by automatic ventilation systems.

Each producer's experience and acquired skill determine the exact juncture at which fresh air is let in, the number of smoking intervals and the exact length of each one, and these timings are important for the aroma of the Gailtaler Speck.

In modern smoking chambers the smoking process can also run continuously, as the temperature is kept constant by the technology and the ventilation intervals are implemented automatically. In these modern installations, the smoking process, from ignition, smoke dosing and temperature to ventilation, is set using a program. This program is based on smoking in traditional smoking chambers. In these installations, the formation of condensation is eliminated and filters are installed to prevent resin contamination.

Maturing:

Once the smoking process is complete, the bacon is hung up in a well-ventilated ripening room with temperatures between 8 °C and 16 °C and a relative humidity of 60 % to 80 %. Continual checks must be carried out to ensure that there is no undesirable mould growth. Where necessary, this must be removed by brushing the bacon and renewed mould growth prevented by putting it through a further smoking process. For the ideal degree of ripening, the loss on drying at 25 % fat content should be 30 % to 40 % of the fresh weight.

The following ripening times must be complied with for the different cuts (among other things, depending on the thickness of the meat):

| — | Belly bacon: at least 4 weeks |
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Belly bacon: at least 4 weeks

| — | Loin bacon: at least 8 weeks |
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Loin bacon: at least 8 weeks

| — | Loin belly: at least 6 weeks |
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Loin belly: at least 6 weeks

| — | Shoulder bacon: at least 4 weeks |
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Shoulder bacon: at least 4 weeks

| — | Leg bacon or Schinkenspeck: at least 12 weeks |
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Leg bacon or Schinkenspeck: at least 12 weeks

| — | Whole sides of bacon: at least 12 weeks.’ |
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Whole sides of bacon: at least 12 weeks.’

Reasons:

The contents of the Gailtaler Speck Guidelines which have so far also been applicable to the method of production of Gailtaler Speck have been — where continued application was foreseen — incorporated into the revised version of the specifications (see the general comments under ‘Amendments’ above). Neither this measure nor the amendments to the production method described below will result in a reduction in product quality:

| — | It is stipulated that the entire fattening period for an animal may only take place at a single (1) establishment within the defined region, i.e. may not be distributed among several establishments. This is intended to make the complete traceability of this stage of the production easier in the area, this stage being essential for the quality of the final product. For the same reason, all of the actual processing steps for a carcass (cutting, curing, smoking and drying) must also take place at the same establishment. |
| --- | --- |

—

It is stipulated that the entire fattening period for an animal may only take place at a single (1) establishment within the defined region, i.e. may not be distributed among several establishments. This is intended to make the complete traceability of this stage of the production easier in the area, this stage being essential for the quality of the final product. For the same reason, all of the actual processing steps for a carcass (cutting, curing, smoking and drying) must also take place at the same establishment.

| — | Where previously only liquid feeding with pure maize was prohibited, the specification now contains a blanket ban on the feeding of liquids, as during liquid feeding animals consume more feed, which would unfavourably speed up the growth of the animals. |
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Where previously only liquid feeding with pure maize was prohibited, the specification now contains a blanket ban on the feeding of liquids, as during liquid feeding animals consume more feed, which would unfavourably speed up the growth of the animals.

| — | The dry matter content may now consist of a maximum of 20 % soya, increased from 10 %, for the improved protein supply of the animals where necessary. Protein need was earlier covered by feeding whey and milk produced on the farm. This is no longer permitted, however. |
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The dry matter content may now consist of a maximum of 20 % soya, increased from 10 %, for the improved protein supply of the animals where necessary. Protein need was earlier covered by feeding whey and milk produced on the farm. This is no longer permitted, however.

| — | In order to avoid uncertainties in connection with the supervision, it is clarified that the maximum permissible daily weight gain of 750 g is calculated ‘over the entire fattening period’, that is to say the entire weight gain is divided by the entire fattening period. |
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—

In order to avoid uncertainties in connection with the supervision, it is clarified that the maximum permissible daily weight gain of 750 g is calculated ‘over the entire fattening period’, that is to say the entire weight gain is divided by the entire fattening period.

| — | The limit for any use of chemical or antibiotic growth promoters is now lowered from 35 kg to 31 kg of live weight of the piglets, i.e. the time when their fattening begins in the Gail Valley. Up to that weight, the purchase of piglets of other origin is admissible, over the rearing of which the applicant group has no reliable control. |
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The limit for any use of chemical or antibiotic growth promoters is now lowered from 35 kg to 31 kg of live weight of the piglets, i.e. the time when their fattening begins in the Gail Valley. Up to that weight, the purchase of piglets of other origin is admissible, over the rearing of which the applicant group has no reliable control.

| — | The minimum live weight at the time of slaughter of 120 kg is retained, but the minimum age at slaughter of 6 months is removed, as it is not the observation of an exact age at slaughter, but that of a minimum live weight which is decisive for the quality of carcasses intended for bacon production or the fat content. |
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The minimum live weight at the time of slaughter of 120 kg is retained, but the minimum age at slaughter of 6 months is removed, as it is not the observation of an exact age at slaughter, but that of a minimum live weight which is decisive for the quality of carcasses intended for bacon production or the fat content.

| — | As regards the slaughter, it is stipulated that it must be carried out at a slaughterhouse of suitable capacity located closest to the fattening farm and appropriately equipped, so that the transportation routes and the related stress for the animals are reduced to a minimum. The hygiene requirements contained in Section 4.5.1 of the previous specification and requirements for rest times, slaughter, slaughter equipment and slaughter rooms have been dispensed with in the new specification, as they do not go beyond the relevant generally applicable provisions that must be complied with anyway. |
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—

As regards the slaughter, it is stipulated that it must be carried out at a slaughterhouse of suitable capacity located closest to the fattening farm and appropriately equipped, so that the transportation routes and the related stress for the animals are reduced to a minimum. The hygiene requirements contained in Section 4.5.1 of the previous specification and requirements for rest times, slaughter, slaughter equipment and slaughter rooms have been dispensed with in the new specification, as they do not go beyond the relevant generally applicable provisions that must be complied with anyway.

| — | The half-carcasses or the cuts removed from these by the establishment producing the bacon must be marked by the bacon producer with the required pull-up seals recorded in the seal register of the central registration body (see point ‘Proof of origin’). |
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The half-carcasses or the cuts removed from these by the establishment producing the bacon must be marked by the bacon producer with the required pull-up seals recorded in the seal register of the central registration body (see point ‘Proof of origin’).

| — | Due to statutory requirements, the traditional wooden marinating tables are no longer used. It was not possible to clean (disinfect) them sufficiently to meet the prescribed hygiene standards. Salting is now carried out only in curing tubs and on tables made of plastic or high-grade steel. No demonstrable effect on meat quality is associated with this change. |
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—

Due to statutory requirements, the traditional wooden marinating tables are no longer used. It was not possible to clean (disinfect) them sufficiently to meet the prescribed hygiene standards. Salting is now carried out only in curing tubs and on tables made of plastic or high-grade steel. No demonstrable effect on meat quality is associated with this change.

| — | Instead of ‘cooking or curing salt’ the wording now is ‘cooking, curing or sea salt, or a mixture of these’, as the effect and taste is the same and therefore no restrictions are necessary. |
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Instead of ‘cooking or curing salt’ the wording now is ‘cooking, curing or sea salt, or a mixture of these’, as the effect and taste is the same and therefore no restrictions are necessary.

| — | In addition to the spices already mentioned (see Section 4.5 of the summary and Sections 4.2 and 4.5.2 of the specification) the use of juniper (branches or berries) is also now mandatory. This — together with the below specified addition of juniper berries to the heating medium during the smoking process — is intended to compensate for the fact that juniper branches no longer have to be used as a compulsory requirement in the smoking process, as they are increasingly difficult to source in the region. |
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—

In addition to the spices already mentioned (see Section 4.5 of the summary and Sections 4.2 and 4.5.2 of the specification) the use of juniper (branches or berries) is also now mandatory. This — together with the below specified addition of juniper berries to the heating medium during the smoking process — is intended to compensate for the fact that juniper branches no longer have to be used as a compulsory requirement in the smoking process, as they are increasingly difficult to source in the region.

| — | The mandatory use of juniper branches stipulated previously in Section 4.5 of the summary and Section 4.5.2 of the previous specification to give an aroma to the smoke has been removed. For the reason, see above. To retain the juniper note of the Gailtaler Speck, juniper berries — if no juniper branches are used — are added to the heating medium. |
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The mandatory use of juniper branches stipulated previously in Section 4.5 of the summary and Section 4.5.2 of the previous specification to give an aroma to the smoke has been removed. For the reason, see above. To retain the juniper note of the Gailtaler Speck, juniper berries — if no juniper branches are used — are added to the heating medium.

| — | Previously only beechwood was permitted as fuel in the smoking process, but in future, for reasons of flexibility, other hardwood chips will be permitted (even beechwood chips are now subject to supply shortages) without this having any effects on quality or taste. Softwood chips, however, are not suitable for the smoking process as they produce too much heat. |
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—

Previously only beechwood was permitted as fuel in the smoking process, but in future, for reasons of flexibility, other hardwood chips will be permitted (even beechwood chips are now subject to supply shortages) without this having any effects on quality or taste. Softwood chips, however, are not suitable for the smoking process as they produce too much heat.

| — | The previously stipulated minimum temperature in the marinating room of 4 °C is omitted, as the definition of this limit value is not essential for the quality of the bacon and if retained would lead to unnecessary control requirements. Any lower temperatures actually only result in a slower penetration of the salt into the meat. The reference value of 70 % for air humidity in the marinating room is also removed, as humidity has no influence on the complete curing of the meat. |
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—

The previously stipulated minimum temperature in the marinating room of 4 °C is omitted, as the definition of this limit value is not essential for the quality of the bacon and if retained would lead to unnecessary control requirements. Any lower temperatures actually only result in a slower penetration of the salt into the meat. The reference value of 70 % for air humidity in the marinating room is also removed, as humidity has no influence on the complete curing of the meat.

| — | Gailtaler Speck is essentially smoked cold. The previously specified highest temperature of 22 °C for smoking Gailtaler Speck is now replaced by the temperature band ‘8 °C to 24 °C’ defined in the Austrian Codex Alimentarius for cold smoking. |
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Gailtaler Speck is essentially smoked cold. The previously specified highest temperature of 22 °C for smoking Gailtaler Speck is now replaced by the temperature band ‘8 °C to 24 °C’ defined in the Austrian Codex Alimentarius for cold smoking.

| — | As no cooling is usually installed, particularly in older smoking chambers, establishments are now permitted to carry out the process of smoking Gailtaler Speck even at higher outside temperatures (from about 25 °C) to cover demand. However, the core temperature of the bacon cuts must never exceed 24 °C, which must be ensured by repeated controls. If the outside temperature during the interruptions in the smoking does not contribute to cooling, the products to be smoked must be removed from the smoking chamber and cooled in order to achieve an end result comparable to conventional cold smoking. The duration of the interruptions in the smoking process in this type of production must be dependent on the core temperature of the bacon cuts. |
| --- | --- |

—

As no cooling is usually installed, particularly in older smoking chambers, establishments are now permitted to carry out the process of smoking Gailtaler Speck even at higher outside temperatures (from about 25 °C) to cover demand. However, the core temperature of the bacon cuts must never exceed 24 °C, which must be ensured by repeated controls. If the outside temperature during the interruptions in the smoking does not contribute to cooling, the products to be smoked must be removed from the smoking chamber and cooled in order to achieve an end result comparable to conventional cold smoking. The duration of the interruptions in the smoking process in this type of production must be dependent on the core temperature of the bacon cuts.

| — | The ripening times of Gailtaler Speck are now defined separately for different cuts of meat for more clarity. |
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The ripening times of Gailtaler Speck are now defined separately for different cuts of meat for more clarity.

| — | The general requirements pertaining to the equipping and hygiene of the production rooms (see parts of Section 4.5.3 of the previous specification) to be complied with during the production of food or meat products have been dispensed with. This makes the new specification more concise and also avoids the need for the specification to be revised as a result of amendments to the statutory framework conditions that cannot be controlled by producers of Gailtaler Speck. |
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—

The general requirements pertaining to the equipping and hygiene of the production rooms (see parts of Section 4.5.3 of the previous specification) to be complied with during the production of food or meat products have been dispensed with. This makes the new specification more concise and also avoids the need for the specification to be revised as a result of amendments to the statutory framework conditions that cannot be controlled by producers of Gailtaler Speck.

| — | Information on the association's internal quality assurance and control system (Section 4.5.4 of the previous specification) has been removed. Measures relating to control and quality assurance have been outsourced to the approved control body. |
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Information on the association's internal quality assurance and control system (Section 4.5.4 of the previous specification) has been removed. Measures relating to control and quality assurance have been outsourced to the approved control body.

Link with the geographical area:

Link with the geographical area:

The essentially historical description and information concerning the economic importance of Gailtaler Speck previously contained in the section ‘Proof of origin’, specifically

Section 4.4 of the summary (Proof of origin):

‘The production of bacon in the Gail Valley area has been documented from as long ago as the fifteenth century. Travel reports, farm inventories and servants' food lists testify to the bacon's importance in the diet of the Gail Valley's inhabitants. That importance was attained particularly because smoking and air-drying enabled it to be kept for long periods.’

and Sections 4.4 to 4.4.2.2.4 of the specification:

‘Section 4.4 Proof of origin

Section 4.4.1 Historical developments

Section 4.4.1.1 Historical developments in ancient times

The earliest evidence for the importance of animal husbandry in the Gail Valley stems from the Celtic period (200 BC to 100 AD). Cattle and horses were most commonly kept, but pigs were also present. Bronze statues of a pig and horse, which were found in Gurina, an ancient mining settlement in the Gail Valley north-east of Dellach, bear witness to this (see Dinklage 1966, Annex to Section 4.4.1.1).

Section 4.4.1.2 Historical developments in the Middle Ages

The first known reference to an awareness of bacon production is found in an ordinance (Capitulare de villis) issued by Charlemagne in 812, which was also applicable in Carinthia. It concerns, among other things, maintenance of the utmost cleanliness when handling foodstuffs. The preparation of bacon, sausage and smoked and salted meat is emphasised in particular — foods that have therefore been documented for the duchy of Carinthia.

An imperial diploma of Otto II from 977 in which he grants Salzburg farmers permission for acorn grazing throughout the Lavant Valley suggests that pig farming flourished in the High Middle Ages. Pigs kept at mills were particularly sought after, as they were usually well fattened. Therefore, in the land register records of the Ducal administrative office in Greifenburg from 1267 mention was made of mills in Höfling near St. Daniel, which were particularly suitable for keeping pigs and also had to pay pig taxes (see Dinklage 1966, Annex A to Section 4.4.1.2).

A definite indication that the bacon was already an important part of the diet in the Gail Valley by the 15th century is provided by the translation of the travel diaries of Paolo Santonino, the private secretary to the patriarch of Aquileia and travel companion of the Bishop of Caorle from 1485 to 1487. The first of his three journeys took him into the Gail Valley and to East Tirol and his later ones into the Rosen Valley, to Villach and to former Lower Styria. Santonino describes in detail the way of life of the people of the Gail Valley, in particular their cuisine. During his stay in the Gail Valley, bacon, mostly served with beets or cabbage, was an integral part of the lavish meals that were served to him and the Bishop. This dish is mentioned no fewer than seven times, these being in connection with the visits to Goldenstein Castle near Mauthen and to Dölsach/Osttirol, St. Daniel, Tröpolach, Hermagor, St. Laurenzen, St. Michael near Egg and finally Berg im Drautal. This dish was not served to him again throughout the rest of the journey or during his later journeys (see Egger, 1947, Annex B to Section 4.4.1.2). The fact that Paolo Santonino does not mention bacon as an important part of the meals and dishes served to him in his descriptions of other destinations during his travels indicates that bacon was already a typical staple food of the Gail Valley in the Late Middle Ages.

Section 4.4.1.3 Historical developments in modern times

In the oldest land register of the lordship of Aichelburg from 1504 it states that many taxpayers had to provide two shoulders of pork, which was usually smoked, to the lordship annually, in addition to other natural produce. Similar contributions evident from the tax registers also date from the subsequent period (see Carinthian Regional Archive, Dinklage 1948, Annex A to Section 4.4.1.3).

The land register for the castle of Waydenburg, situated south-west of Dellach, from 1523 also mentions contributions that were to be paid to the castle in the form of two shoulders that had to be provided smoked and dried. This was a type of Schinkenspeck obtained from the fattening pig and prepared as prescribed by the administrative office of Oberdrauburg and Mauthen. Fresh meat was freely available to the lordship, as all kinds of wild game could be hunted and prepared. What was needed, however, was food that was available at any time and that therefore had to be preserved by the kind of smoking and air-drying methods used in the Gail Valley (see Carinthian Regional Archive, Waydenburg land register 1523, Annex B to Section 4.4.1.3).

Numerous farm inventories from the time around 1700, in which all of the belongings found in the house were meticulously listed, forming the tax base for the relevant lordship, also reveal that “bacon in the box” or “smoked pork” was a valued long-life product in the farming households of the Gail Valley (see Carinthian Regional Archive, Aichelburg Archive, Annex C to Section 4.4.1.3). In the inventories of the Carinthian lowlands at the same time we find “chopped bacon”, that is to say probably a type of minced bacon (Verhackert).

The food source for the pigs has always been the focus of attention through the ages: the land register of the Bamberg administrative office in Künburg in the centre of the Gail Valley from 1586 mentions a royal hunting forest around the castle of Künegg, north-west of Lake Pressegg, which consisted mainly of oak trees. No wood was permitted to be taken from these forests by the farmers. If the oaks bore plentiful acorns the farmers were permitted to herd their pigs into the forest for acorn feeding (see Dinklage, 1966, Annex D to Section 4.4.1.3). Furthermore, in a long-running dispute between several Gail Valley neighbourhoods concerning their grazing rights, Georg Friedrich von Aichelburg ruled in 1608 that, in addition to their dairy cattle, the four neighbourhoods of Emmersdorf, Michelhofen, St. Paul and Dragantschach could also graze three horses and their pigs on the Osternig mountain and in the Rießen (see Carinthian Regional Archive, Dinklage 1948, Annex to Section 4.4.1.3).

Section 4.4.1.4 Historical developments in the 19th century

The municipal estimates of livestock numbers for the Gail Valley in 1832 indicate that, although pig fattening was not practised on a large scale, it was nevertheless carried out with expertise. Cattle farming was more important due to the terrain and associated dominance of grassland as the main land use. Within the valley there was a distinct incline from the lower Gail Valley, where more feedingstuffs, in particular maize, were cultivated, up to the upper Gail Valley. If we look at the livestock from neighbouring regions, e.g. the Kanal Valley, however, pig numbers there are much lower than in the Gail Valley.

In the Gail Valley, at least a few pigs were found in most households, and around 1830 these were mainly pigs of the Friulian breed, which were black, large and elongated and ideal for fattening. They mainly served to meet the population's requirement for fat. The bacon was particularly suitable for that purpose, as it could be preserved for a long time by smoking and air drying and was therefore a nutritious and pleasant-tasting energy source which, in contrast to fresh meat, was available at any time (see Carinthian Regional Archive, Analysis of Land Register Estimates, 1832, Annex A to Section 4.4.1.4).

The diet was also considerably enriched. Rules for the provision of food for servants, with weekly meal plans, are known from the Stabile Cadastre records. If the diets of different Carinthian regions are compared, those from the Gail Valley are significantly more varied than other diets (see Carinthian Regional Archive, Stabile Cadastre, Annex B to Section 4.4.1.4). On workdays in the Gail Valley they received bacon served with polenta and sweet or sour milk in the mornings and evenings, whereas in the Drau Valley or even in the district of Ossiach servants had to make do with Sterz and milk. Meat, bacon or lard were also an integral component of the other meals in the Gail Valley. After a particularly hard day's work, “frigga”, a rich timber worker's meal consisting of polenta, cheese and bacon, was on the menu.

In connection with the transfer of a farm from father to son in Vordernberg in 1885 the old farmer secured the right in writing, in the event of the poor provision of food by the son, to be able to demand 40 kilograms of bacon and meat or half a pig of that weight and 10 kilograms of salt annually instead of a diet of cereals (see Carinthian Regional Archive, Dinklage 1948, Annex C to Section 4.4.1.4). These details emphasise the importance of bacon as a staple in the diet of the Gail Valley inhabitants.

Section 4.4.1.5 Historical developments in the 20th century

In the years following the First World War, the objective was to use funding programmes to restrengthen agriculture, which had been badly affected by the war. In the Gail Valley, in addition to soil improvement and the acquisition of fertilisers and seed, they sought to achieve the meaningful control of the sale of surplus slaughter animals. At that time, 2 000 pigs a year were exported from the Gail Valley and in turn many tonnes of maize were brought in to be used for feed, as yields per hectare in arable farming were well below the regional average (see Picker 1947, Annex A to Section 4.4.1.5).

During the years of the Second World War pig stocks declined to their lowest level due to a lack of feed and an increased number of slaughters, but by 1950 pig stocks had returned to their pre-war density. Up until the late 1940s there was also an obligation for farmers to provide bacon if they slaughtered their own pigs at home in order to ensure that the population had a basic supply of food. This was abolished as late as 1949 by an order of the Federal Minister for Agriculture, Forestry and Nutrition (see Kärntner Bauer (Carinthian Farmer) 1950, No 3, Annex B to Section 4.4.1.5).

In agricultural reference books from this period, “air-cured” bacon from Upper Carinthia was clearly distinguished from all other types of bacon. In addition to the description of its very particular production method, these books also reveal that the durations of the individual processing stages are determined to a significant extent by the weather conditions (see Faltnitzer 1949, Annex C to Section 4.4.1.5).

In one edition of the Kärntner Bauer from 1984 it was stated that the rightly deserved good reputation of the Upper Carinthian long-life product is probably due to its unusual production conditions, in particular the pigs being fed with only small proportions of maize (see Kärntner Bauer 1984, No 2, Annex D to Section 4.4.1.5).

In the 1980s and 1990s the Gail Valley experienced an economic upturn, explained primarily by the developing winter tourism in the valley. Under these general conditions, the Gail Valley was also able to establish itself as a “culinary region” (see Section 4.4.2).

An age-old Gail Valley custom, which is still practised today in Kreuth near Kötschach, is “bacon hunting”. The single young men of the village make music to gain entry to homes, where they have to be served with bread and bacon. The housewife must ensure that only the nicest pieces are put on the table; otherwise she will be certain to gain a bad reputation (see Wassermann 1998, Annex E to Section 4.4.1.5).

Section 4.4.2 Economic importance of the product for the region

Section 4.4.2.1 Economic importance in the past

The conditions for agricultural production in the floor of the Gail Valley were rather poor due to a high proportion of very waterlogged “acid” meadows. The focus of agriculture in the Gail Valley has therefore always been on grassland management with horse and cattle rearing and in particular alpine dairy farming. As a result of the low level of arable farming and the resulting lack of fodder, pig production has never been practised on a large scale in the Gail Valley, but it has been carried out throughout the region and to particularly high standards. Almost every household had several pigs, used mainly to meet the household's own meat and fat requirements. As preservation by means of refrigeration or freezing was unknown, preservation by curing, smoking and drying was essential. Bacon, which is an important source of energy, was therefore available at all times.

Therefore, even during the wars and in the post-war years of this century, visits to the Gail Valley were used to supplement the meagre supply of food in the central areas of Carinthia with the agricultural products produced there. These days Gailtaler Speck is no longer needed to supplement the diet due to there no longer being food shortages, but this makes it an even more tasty and welcome reminder of days spent in the Gail Valley.

During the 1960s and 1970s, summer tourism in the Carnic region, as the Gail Valley was also called, increased in importance. In the surrounding area, the gastronomic and culinary delights experienced by visitors during their stay became ever more important. In that respect, Gailtaler Speck as well as Gailtaler Almkäse (Gail Valley alpine cheese) PDO are definitely among the flagship products of the region.

Section 4.4.2.2 Economic importance today

Section 4.4.2.2.1 Tourism

Tourism is a very important economic factor in the Carnic region, which often also acts as an impetus for developments in other economic sectors. Whereas winter tourism is focused mainly on skiing in the Nassfeld area, in summer more varied forms of tourism are encountered, for example the mountain pastures in the Gail Valley are a popular destination for mountain hiking. For these activities, the overall experience is becoming increasingly important due to the increased quality demands of the visitors. Visitors wish to travel through a landscape that is as intact and attractive as possible and want to return from their holiday to their everyday lives feeling both physically and mentally refreshed.

This general trend for quality tourism is also satisfied in the Gail Valley with the natural and traditional specialities of the regional gastronomy. Visitors demand products with a regional identity, “delicacies” which have a clear link to the region. The points of sale for regional products on the mountain pastures and farms and in small shops in the Gail Valley provide a very significant addition to the attractions for tourists. The traditional nature of the production method for Gailtaler Speck and the presence of another speciality in the form of Gailtaler Almkäse, which already has a protected designation of origin, increase the marketing opportunities for both products.

Section 4.4.2.2.2 Processing of a natural product and cross-sector cooperation

The processing of agricultural raw products by the producer ensures that producers receive higher revenues and also satisfies the desire of today's consumers for transparency and traceability of the production process. The delimitation of the area of production, the specified production process and quality control ensure the high quality of Gailtaler Speck and a limit to the quantity. Cooperation with the regional butcher establishments enables additional customer groups to be reached, as the product Gailtaler Speck can also be found on the shelves of food retailers. In the light of the above, the sale of the product is safeguarded for the future, too. Together with Gailtaler Almkäse, Gailtaler Speck has developed into an initiator for the marketing of other regional products, for tourist attractions in the region, such as the “Speckfest” (bacon festival) and for tourist infrastructure with a more long-term period of use, such as the “Speckmuseum” (bacon museum) (see press reports 1993 to 1999, Annex to Section 4.4.2.2.2).

Section 4.4.2.2.3 Cooperation with top regional restaurants

Cooperation between the producers of quality regional products and top restaurants is increasingly forming the basis for the image portrayed by local tourism undertakings. The internationally renowned and multi-award-winning Sissy Sonnleitner (Kellerwand country hotel, Kötschach-Mauthen) also prefers to use Gailtaler Speck to refine her cuisine because, as she says, “it gives the dishes a particular richness and a pleasant smoky flavour” (see Sonnleitner 1999, Annex to Section 4.4.2.2.3). Ensuring a high and consistent quality by means of the provisions in the Gailtaler Speck Guidelines is intended to allow this cooperation to develop in a way that is positive for both sides.

Section 4.4.2.2.4 Positioning of the region

The liberalisation of the markets and altered legal requirements have exerted increased economic pressure on the agricultural products of the Gail Valley. With the obligation of all producers of Gailtaler Speck PGI to comply with the Gailtaler Speck Guidelines developed and standardised by the association “Gailtaler Speck — Carinthia's Natural Arena” the foundations are laid for Gailtaler Speck to position itself as a quality, branded product in the long term and for it to have a favourable outlook in terms of price.

Since the Gail Valley experiences difficult conditions as a business location and there are only a few new jobs being created in the production sector by the establishment of existing businesses and the setting up of new ones, job retention in the existing farming establishments and small businesses is an important objective of Carinthian regional policy. Cooperation in the form of production collectives like the association “Gailtaler Speck — Carinthia's Natural Arena” as well as the “Association of the Collective of Gailtaler Alpine Cheese Dairies”, and extensive measures for quality assurance and control in food production are improving the regional supply of produce and focusing marketing activities. Prioritisation in the area of countryside, food, cuisine and culture with effects on tourism therefore makes an important contribution to maintaining and developing the Gail Valley as a flourishing rural region.’

are moved to the section ‘Link with the geographical area’ and, along with the information currently included here, i.e.

Section 4.6 of the summary (Link with the geographical area):

‘In the past, the main reason for producing bacon was so that meat could be kept for a long time. Gailtaler Speck developed into a widely known and regionally distinctive product through the special climate-based maturing conditions, the exclusive use of pigs grown slowly and fattened on high-quality feed, and the use of traditional production methods and handed-down recipes. Experience historically handed down from one generation to the next determines the length of each stage in turning fresh pork into a culinary high-quality processed product. The producers' knowledge and experience concerning seasonal and climatic variations in production conditions enable them to optimise the timing of production. The key to this optimal and, within Carinthia at least, unique bacon production is to utilise the Gail Valley's specific climatic conditions: steady temperature and humidity, long hours of sunshine, limited fog formation in winter and clearing southerly winds. Stable air movement and only slight variations in temperature and humidity enable the product to dry evenly. The slow maturing process gives the bacon its special aroma and means that it can be kept for a long time.’

and Sections 4.6 to 4.6.5 of the specification:

‘Section 4.6 Link with the geographical area

Section 4.6.1 Climate

Carinthia belongs to the temperate climate zone of Central Europe, but this is frequently modified by each of its neighbouring regions, by its relief and by local conditions. The mountains of Carinthia stretch from west to east and therefore result in the formation of pronounced sunny and shady sides and windward and leeward sides, a phenomenon that is also typical of the Gail Valley.

The Central Alps, located in the north, in particular the High Tauern massif, just like the southern chains of the Carnic mountain range, shield the valleys and basins from approaching disturbances and act to weaken the prevailing westerly weather conditions. This forms a barrier to the main streams along the mountain chains, which leads to heavy rain over the summit regions and a reduction in cloud cover from the border mountains to the basin regions.

The Vb cyclone track, which is the Baltic branch of the winds tracking from the Bay of Biscay and from Spain, determines the specific weather conditions in the Gail Valley. Winds blowing from the Gulf of Genoa towards the north-east try to divert around the fringe of the Alps in the direction of the Baltic, hit the southern alpine chain and find their way into the Carinthian area via the Fella Valley and the hollows of Nassfeld. The moist warm air masses collide with cold air lying there and, in addition to the summer maximum usual for the whole of Carinthia, also cause the second precipitation maximum encountered in south Carinthia in autumn. The intensity of the precipitation is therefore high in the summit region of the Carnic Alps, but it peters out much too quickly towards the north.

The winds accompanying the Vb front on its route from the south reach the Gail Valley and dispel the cold air masses from there. This largely exhausts their energy and they therefore no longer have any effect beyond the mountains to the north of the Gail Valley (see Tschada 1962, Annex A to Section 4.6.1). As a result of the shielding lee effect of the southern Limestone Alps, in particular the Carnic Alps, the Gail Valley and the area around Villach experience above-average periods of sunshine of more than 50 % over the year as a whole compared with other regions of Carinthia. The Gail Valley is particularly favourable in autumn and winter, however, when in the central basins of Carinthia fog formation substantially limits the amount of radiation received there (see Steinhauser 1958, Annex B to Section 4.6.1 and Paschinger 1976).

Consequently, air humidity in the Gail Valley over the year as a whole is also very steady, whereas the air in the basins is relatively moister in winter and drier in summer. Thus, the variability in the mean relative humidity in the Gail Valley over the course of a year is only half the value of the central region of Carinthia. The essential natural prerequisite for good maturing of the bacon, i.e. consistent humidity, is therefore present in the Gail Valley.

Temperatures are also on average slightly lower than in the Klagenfurt basin, for example, but they are more consistent, i.e. with fewer marked temperature extremes, due to the higher position of the Gail Valley (see Central Institute for Meteorology and Geodynamics 1999).

Total precipitation in the Gail Valley is high, but at the same time the number of days with measurable precipitation is fairly low, as shown by comparisons with monitoring stations from neighbouring regions. This indicates heavy and extensive precipitation events, which are nevertheless followed quickly by clear weather (Central Hydrographical Bureau 1999, Annex C to Section 4.6.1).

The west to east orientation of the valley, the even temperatures and humidities, the long periods of sunshine and associated low cloud cover percentage and fog-free conditions in the winter and the characteristic clearing southerly winds as a result of the strong influence of the Vb weather front create ideal conditions in the Gail Valley for the production and, in particular, the maturing of bacon. High-quality cured products can only be produced in regions with even air movement and with small variations in temperature and humidity, as only there is it possible for the product to dry evenly (see Aichwalder 1997, Annex D to Section 4.6.1). The special aroma and long shelf life of the bacon is a result of the long and undisturbed maturing process. The prerequisites for successful bacon production are therefore present in particular abundance in the Gail Valley.

4.6.2   The tradition of bacon production

In the past, the main reason for producing bacon was so that meat as a raw material could be kept for a long time. In that way, meat and fat were available all through the year to complete and enrich the diet. In recent decades, however, it is the high quality of the bacon that can be achieved through the special production and maturing conditions in the Gail Valley that makes it a sought-after culinary speciality.

Marination on traditional wooden marinating tables using handed-down recipes, smoking and interruptions in the smoking process during which the bacon comes into contact with fresh air, which gives the bacon its typical flavour, and the slow maturation under the climatic conditions that are typical of the Gail Valley are additional important factors that determine the quality of the bacon (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex B to Section 2).

4.6.3   The special reputation of Gailtaler Speck

Gailtaler Speck has an excellent reputation in the other regions of the province of Carinthia as well as beyond the Carinthian borders. Particularly in the Lower Carinthian regions, where a completely different type of bacon is produced, if it is produced at all, Gailtaler Speck is held in high regard and is appreciated for its unique taste. The popularity enjoyed by Gailtaler Speck manifests itself every year at the Speckfest (bacon festival), now in its 7th year, held in the town of Hermagor, which is centrally located in the Gail Valley, where tens of thousands of visitors from Austria and from abroad take the opportunity to come to the Gail Valley to try Gailtaler Speck and to take some home with them (see press reports 1993 to 1999, Annex to Section 4.6.3).

4.6.4   The importance of Gailtaler Speck for the regional diet

As already mentioned in Section 4.6.2, Gailtaler Speck was an essential nutritional resource due to its method of production, which enabled the preservation of meat at a time when technical refrigeration methods were largely unknown. Even today, Gailtaler Speck, as part of the traditional “Brettljausen” (Austrian cold platters), which are considered to be complete meals and in which Gailtaler Speck forms a main element, plays a significant role in the diet of the inhabitants of, as well as visitors to, the Gail Valley (see Speckfestjournal (Bacon Festival Journal) 1998, Annex A to Section 4.6.4).

A second element to the importance of Gailtaler Speck in the diet is its use in the preparation of traditional dishes and also in the development of new local cuisine. The top restaurateur Sissy Sonnleitner, who was mentioned above in Section 4.4.2.2.3, as well as the gourmet chef Walter Trupp and chef of the year 1997 Harald Fritzer, all value Gailtaler Speck, as it gives dishes a very distinctive flavour (see Lexe 1997, Annex B to Section 4.6.4).

4.6.5   Maintaining traditional forms of agriculture

Production of Gailtaler Speck takes account of the local traditions of the agricultural sector. These are evident in the following processes: use of whole sides of bacon to produce cured products, curing on traditional wooden marinating tables, the method of cold smoking with several interruptions during the smoking process and finally the individually distinct spice recipes, which have been handed down from generation to generation exclusively within families (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex to Section 4.2).’

are replaced with the following text:

‘4.6   Link with the geographical area

4.6.1   Climate

The Gail Valley belongs — with certain exceptions — to the temperate climate zone of Central Europe. The mountains of Carinthia run in a west-east direction, which results in the formation of pronounced sunny and shady sides and windward and leeward sides. This is the case in the Gail Valley, too. The Central Alps, located in the north, in particular the High Tauern massif, just like the southern chains of the Carnic mountain range, shield the valleys and basins from approaching disturbances and act to weaken the prevailing westerly weather conditions. This forms a barrier to the main streams along the mountain chains, which leads to heavy rain over the summit regions and a reduction in cloud cover from the border mountains to the basin regions.

The Vb cyclone track, which is the Baltic branch of the winds tracking from the Bay of Biscay and from Spain, determines the specific weather conditions in the Gail Valley. Winds blowing from the Gulf of Genoa towards the north-east try to divert around the fringe of the Alps in the direction of the Baltic, hit the southern alpine chain and find their way into the Carinthian area via the Fella Valley and the hollows of Nassfeld. The moist warm air masses collide with cold air lying there and, in addition to the summer maximum usual for the whole of Carinthia, also cause the second precipitation maximum encountered in south Carinthia in autumn. The intensity of the precipitation is therefore high in the summit region of the Carnic Alps, but it peters out much too quickly towards the north.

As a result of the shielding lee effect of the southern Limestone Alps, in particular the Carnic Alps, the Gail Valley and the area around Villach experience above-average periods of sunshine of more than 50 % over the year as a whole compared with other regions of Carinthia. However, the Gail Valley is particularly favourable in autumn and winter (see Steinhauser 1958 and Pachinger 1976).

Consequently, air humidity in the Gail Valley over the year as a whole is also very steady, whereas the air in the basins is relatively moister in winter and drier in summer. Thus, the variability in the mean relative humidity in the Gail Valley over the course of a year is only half the value of the central region of Carinthia. The essential natural prerequisite for good maturing of the bacon, i.e. consistent humidity, is therefore present in the Gail Valley. Temperatures are also on average slightly lower than in the Klagenfurt basin, for example, but they are more consistent, i.e. with fewer marked temperature extremes, due to the higher position of the Gail Valley (see Central Institute for Meteorology and Geodynamics 1999).

Total precipitation in the Gail Valley is high, but at the same time the number of days with measurable precipitation is fairly low, as shown by comparisons with monitoring stations from neighbouring regions. This indicates heavy and extensive precipitation events, which are nevertheless followed quickly by clear weather (see Central Hydrographical Bureau 1999).

The west to east orientation of the valley, the even temperatures and humidities, the long periods of sunshine and associated low cloud cover percentage and fog-free conditions in the winter and the characteristic clearing southerly winds as a result of the strong influence of the Vb weather front create ideal conditions in the Gail Valley for the production and, in particular, the maturing of bacon. High-quality cured products can only be produced in regions with even air movement and with small variations in temperature and humidity, as only there is it possible for the product to dry evenly (see Aichwalder 1997).

4.6.2   Human expertise

Knowledge gained from experience handed down from one generation to the next determines the length of each stage in turning fresh pork into a culinary high-quality processed product. The producers' knowledge and experience concerning seasonal and climatic variations in production conditions enable them to optimise the timing of production and to ensure the quality of the product even under less-favourable weather conditions. Utilising these specific climatic conditions in the Gail Valley is key to the optimum and, within Carinthia, unique production of the bacon.

4.6.3   The history and tradition of bacon production

The preparation of Gailtaler Speck is mentioned in documents dating as far back as 812. The bacon has been considered an essential component of the diet since the Late Middle Ages and is today classed as one of the traditional dishes of the region.

In the past, the main reason for producing bacon was so that meat as a raw material could be kept for a long time. In that way, meat and fat were available all through the year to complete and enrich the diet. Although marination was previously still carried out on traditional wooden marinating tables, today modern or high-grade-steel tubs and marinating tables are used for that purpose. What remain the same, however, are the high quality of the raw materials resulting from the feeding and fattening methods, the handed-down recipes and the gentle smoking process, which together with the slow maturing process under the climatic conditions typical of the Gail Valley are considered to be the additional essential factors determining the quality of Gailtaler Speck.

4.6.4   The special reputation of Gailtaler Speck

Gailtaler Speck has an excellent reputation in the other regions of the province of Carinthia as well as beyond the borders of the province. Particularly in the Lower Carinthian regions, where a completely different type of bacon is produced, if it is produced at all, Gailtaler Speck is held in high regard and is appreciated for its unique taste and its distinctly different consistency, which is due mainly to the conditions under which the animals are fed.

The popularity enjoyed by Gailtaler Speck manifests itself at the Speckfest (bacon festival), which takes place every year in the town of Hermagor, located in the centre of the Gail Valley. The festival is attended by tens of thousands of visitors from Austria and abroad, always on the first weekend in June, who take the opportunity to visit the Gail Valley to taste Gailtaler Speck in the area where it is produced and also to take some home with them. The importance of this key Carinthian product was recognised in 2005, when its area of origin was declared a Genussregion in Austria, which is associated with regular marketing and tourism initiatives (see http://www.genuss-region.at/genussregionen/kaernten/gailtaler-speck-g-g-a/region.html).’

Reasons:

The essential information related to this point contained in the various individual documents of the original specification (e.g. the detailed description of the prevailing weather conditions in the Gail Valley, historical details or the description of the special reputation of Gailtaler Speck, etc.) has been incorporated into the new specification in a more concise format to comply with the objectives of the new specification described at the beginning (see ‘Amendments’). The only thing that has been added is that human expertise among other things allows a consistently high-quality product to be produced even under less-favourable weather conditions (e.g. at higher outside temperatures; see the information on cold smoking).

Labelling:

Labelling

Section 4.8 of the summary (Labelling):

‘Labelling is done by means of a badge or ribbon attached at an appropriate place to the individual sides or cuts of bacon, or by equivalent product labels which show legibly and unalterably the producer and inspection number. The inspection number must be entered in a production record (“bacon record”) maintained by the producer for submission to the inspection body, documenting that each batch of bacon has been produced in accordance with the production method and providing the basis for checking compliance with the production method at any time. The use of company or proper names in product labelling is permitted, provided that it does not mislead consumers.’

and Section 4.8 of the specification (Labelling):

‘Labelling of the cuts intended for marketing as Gailtaler Speck is carried out by means of a badge or ribbon attached at an appropriate place to the individual sides or cuts of bacon, or by equivalent product labels which show legibly and unalterably the producer and inspection number. Inspection numbers are made up of the health mark that is specific to each production establishment, the date of slaughter and the veterinary approval number, which is in turn specific to each slaughterhouse. The inspection number must be entered in a production record (“bacon record”) maintained by the producer for submission to the inspection body, documenting that each batch of bacon has been produced in accordance with the production method and providing the basis for the inspection body's check for compliance with the production method at any time. The association “Gailtaler Speck — Carinthia's Natural Arena” has developed a “bacon record” to document the production method (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex to Section 4.2). Producers of Gailtaler Speck PGI are required to use this or an equivalent method to document the production method.

The labelling must be easily visible right up to the last portion of the relevant bacon batch that is sold. A label containing the inspection number must be attached to Gailtaler Speck that is packaged ready for sale. The bacon must be packaged in suitable materials that ensure that the shelf life and quality of the product are maintained. The label must meet all other statutory labelling requirements.

A uniform product presentation is intended to be put together in future consisting of a figurative mark containing word elements that is to be developed containing the designation “Gailtaler Speck” and, provided the protected geographical indication is recognised, the designation “PGI”. This is to be used along with the Community symbol made available by the European Commission.’

are replaced by the following text:

‘A label is to be applied to the packaged product, in the window of which, in addition to the required EU mark, the words “Gailtaler Speck — PGI” and the registration number of the bacon producer are also to be specified.’

Reasons:

In view of the system for ensuring traceability that has been extended with the new version of the specification (see the section ‘Proof of origin’), the labelling media previously required (badge, ribbon or equivalent product labels and specification of the producer and inspection number) can be dispensed with.

The previous information on packaging can also be deleted without being replaced, particularly as it has been treated exhaustively in the specification of the general objectives (maintaining quality and shelf life), without laying down detailed requirements relating to the quality of the packaging materials or special forms of packaging.

The use of company names or proper names in product labelling shall continue to be permitted; however, no explicit ‘approval’ is required in the specification. The previous passage relating to this is considered to be superfluous regulatory content and therefore has not been included in the new specification.

Other

Other

| — | The contact details of the competent authority and the applicant group have changed since the indication was declared protected and have been updated as follows:






  1. | Competent authority of the Member State:






  Name: | Austrian Patent Office (Österreichisches Patentamt) |
| --- | --- | --- | --- |
| Address: | Dresdner Straße 87 |
| 1200 Vienna |
| ÖSTERREICH |

—

The contact details of the competent authority and the applicant group have changed since the indication was declared protected and have been updated as follows:

1.

Competent authority of the Member State:

Name:

Austrian Patent Office (Österreichisches Patentamt)

Address:

Dresdner Straße 87

1200 Vienna

ÖSTERREICH

Telephone:

+43 1534240

Fax

+43 153424535

Email:

Herkunftsangaben@patentamt.at

| 2. | Association:






  Name: | ‘Gailtaler Speck — Naturarena Kärnten’ |
| --- | --- | --- |
| Address: | c/o Albert Jank, Götzing 4, A-9620 Egg |
| Tel. | +43 6504282000 |
| Email: | albert.jank@gailtalerspeck.at |

2.

Association:

Name:

‘Gailtaler Speck — Naturarena Kärnten’

Address:

c/o Albert Jank, Götzing 4, A-9620 Egg

Tel.

+43 6504282000

Email:

albert.jank@gailtalerspeck.at

| — | Type of product:
  With this formal change, the exact description of the product class, i.e. ‘Class 1.2 Meat products (cooked, cured, smoked, etc.)’, has been adopted. |
| --- | --- |

—

Type of product:

With this formal change, the exact description of the product class, i.e. ‘Class 1.2 Meat products (cooked, cured, smoked, etc.)’, has been adopted.

| — | Control body:
  The modification in the area of the control body is necessary due to changes in national legislation, which foresee a change in the system from public controls by the Governor to controls by accredited private control bodies. The following control body will now carry out the controls:





  agroVet GmbH |
| --- | --- |
| Königsbrunnerstrasse 8 |
| 2202 Enzersfeld |
| ÖSTERREICH |
| Mobile phone: +43 6648487991 |
| Fax +43 2262672213-33 |
| Email: enzersfeld@agrovet.at |

—

Control body:

The modification in the area of the control body is necessary due to changes in national legislation, which foresee a change in the system from public controls by the Governor to controls by accredited private control bodies. The following control body will now carry out the controls:

agroVet GmbH

Königsbrunnerstrasse 8

2202 Enzersfeld

ÖSTERREICH

Mobile phone: +43 6648487991

Fax +43 2262672213-33

Email: enzersfeld@agrovet.at

The specification states that its particular tasks are:

‘Inspection of the product characteristics and checking of the documents and evidence specified in Section 4.4 Proof of origin for plausibility and compliance with the specification.’

| — | The listing of relevant, but generally applicable, national legislation under the previous point ‘National legislation’ has been deleted, as this point is no longer regarded as a necessary content of specifications. |
| --- | --- |

—

The listing of relevant, but generally applicable, national legislation under the previous point ‘National legislation’ has been deleted, as this point is no longer regarded as a necessary content of specifications.

| — | List of references and sources
  The following appendices have been deleted or removed, as their content has either been directly included in the text of the specification or become obsolete on account of new provisions:






  — | Gailtaler Speck Association — Carinthia's Natural Arena (1999b): Gailtaler Speck Guidelines. Hermagor |
| --- | --- | --- |

—

List of references and sources

The following appendices have been deleted or removed, as their content has either been directly included in the text of the specification or become obsolete on account of new provisions:

—

Gailtaler Speck Association — Carinthia's Natural Arena (1999b): Gailtaler Speck Guidelines. Hermagor

| — | Civil Engineers Office Blechl & Piechl (1999): Map entitled ‘Origin of the basic products for Gailtaler Speck’. Klagenfurt. |
| --- | --- |

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Civil Engineers Office Blechl & Piechl (1999): Map entitled ‘Origin of the basic products for Gailtaler Speck’. Klagenfurt.

SINGLE DOCUMENT

‘GAILTALER SPECK’

GAILTALER SPECK

EU No: PGI-AT-0192-AM01 — 5.4.2017

EU No: PGI-AT-0192-AM01 — 5.4.2017

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Name(s)

Name(s)

‘Gailtaler Speck’

2.   Member State or Third Country

Member State or Third Country

Austria

3.   Description of the agricultural product or food product

Description of the agricultural product or food product

3.1.   Type of product

Type of product

Class 1.2 Meat products (cooked, cured, smoked, etc.)

3.2.   Description of the product, to which the name given under point 1 applies

Description of the product, to which the name given under point 1 applies

Gailtaler Speck is a raw cured product made of unpressed, boneless pork.

Gailtaler Speck can in principle be produced from any cuts of meat, including from whole sides of bacon. The belly, loin, loin belly, leg and shoulder are preferred, however.

Gailtaler Speck is sold unpackaged or packaged, in whole sides, in chunks or sliced. Whole pieces of bacon always bear a red or green numbered pull-up seal independent of whether they are packaged or not, which can be traced back to the user of the seal, and shows a laughing pig's head and the lettering ‘Gailtaler Speck’.

Organoleptic characteristics:

Organoleptic characteristics:

Gailtaler Speck has a golden yellow external colour, the fat content is clearly recognisable and pure white upon cutting and the muscle meat has an intense red colour. The bacon tastes slightly spicy without a dominant juniper note, is mildly salty and is characterised by a well-developed cured, smoky and meaty taste; despite the greater firmness of the fat content compared to other types of bacon, Gailtaler Speck dissolves softly on the tongue and has a tender bite.

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

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

The raw material consists of pigs born, reared and fattened in the delineated region, of the following breeds: landrace, large white, Duroc, Swabian Hall Saddleback and crosses of these breeds. In addition, crosses of these breeds with Pietrain pigs as sires are also admissible. The purchase of piglets of these breeds of a different origin is allowed up to a maximum weight of 31 kg.

These animals may only be reared on feed that is conducive to their slow growth. A maximum daily weight gain of 750 grams, determined over the entire fattening period, must not be exceeded. Liquid feeding (e.g. wet maize or soya) is forbidden. Maize and soya may only be given in small amounts of less than 20 % of the dry matter for soya and less than 10 % of the dry matter for maize. When feeding the pigs, under no circumstances may growth promoters, anabolic agents or hormones be added. From the beginning of fattening, the use of chemical and antibiotic growth promoters also has to stop. The pigs are ready for slaughter only above a live weight of at least 120 kg.

3.4.   Particular production measures to be taken in the delineated geographical area

Particular production measures to be taken in the delineated geographical area

Fattening of the pigs, cutting of the meat and production of the bacon itself (marinating, smoking and maturing) must be carried out within the defined geographical area that is covered by the central registration body of the applicant group.

3.5.   Particular requirements for measures such as cutting, rubbing, packaging, etc. of the product with the registered name

Particular requirements for measures such as cutting, rubbing, packaging, etc. of the product with the registered name

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3.6.   Particular requirements for the labelling of the product with the registered name

Particular requirements for the labelling of the product with the registered name

A label has to be applied on the packaged product, in the window of which, in addition to the required EU mark, the words ‘Gailtaler Speck — PGI’ and the registration number of the bacon producer also have to be specified.

4.   Short description of the delineation of the geographical area

Short description of the delineation of the geographical area

The geographical area lies in the Austrian province of Carinthia and consists of the following administrative municipalities: Dellach, Feistritz an der Gail, Gitschtal, Hermagor, Hohenthurn, Kirchbach, Kötschach-Mauthen, Nötsch im Gailtal and St. Stefan im Gailtal.

5.   Link with the geographical area

Link with the geographical area

Particular characteristics of the area:

Particular characteristics of the area:

Natural factors

Natural factors

The Gail Valley in Carinthia is — with certain exceptions — part of the temperate climate zone of Central Europe. The surrounding mountains run in a west-east direction, which results in the formation of pronounced sunny and shady sides and windward and leeward sides. At the same time, the mountains protect the Gail Valley from incoming weather disturbances and dampen the prevailing weather fronts arriving from the west. As a result, sunshine duration in the Gail Valley is above average in comparison with other areas in Carinthia at more than 50 % of the entire year. However, the Gail Valley is most advantageous in the autumn and winter. Accordingly, the humidity conditions are also very balanced in the Gail Valley throughout the year.

The average temperatures in the delineated area are usually slightly lower than in, e.g. the Klagenfurt basin; due to the higher altitude of the Gail Valley, they also tend to fluctuate less, e.g. show less-pronounced extremes.

Altogether the west-to-east orientation of the valley, the balanced, constant temperatures and humidity conditions, the high sunshine duration and the related low cloud cover percentage and fog-free conditions in the winter and also the characteristic winds from the south clearing up the weather create ideal conditions in the Gail Valley for the production and particularly the ripening of bacon.

Human factors

Human factors

The inhabitants of the Gail Valley have a documented tradition of producing bacon extending back to the 9th century, and possess comprehensive knowledge rooted in experience on how, by observing certain procedures for the production of raw materials (admissible animal breeds, feeding aimed at slow growth), and when, making use of the regional climatic characteristics, such a high-quality and unmistakable refined product as the Gailtaler Speck can be produced. This centuries-old practical experience regarding the various factors influencing the quality of Gailtaler Speck (among others the knowledge of adverse influences, the reasons for fluctuations in quality and the changing characteristics of the raw materials, depending on environmental factors, and how these have to be handled) is decisive in producing a product of a constant high quality.

Particular nature of the product

Particular nature of the product

Gailtaler Speck has a relatively high fat content of characteristic firmness, which, when consumed, nevertheless provides for a pleasant, smooth feel in the mouth and dissolves softly on the tongue. Together with the taste as described under point 3.2., this results in an unmistakeable product for connoisseurs.

Causal correlation between the area and the characteristics of the product

Causal correlation between the area and the characteristics of the product

This correlation shows primarily in the effects of the regional production process handed down through the generations, which gives the Gailtaler Speck its particular character, which in turn brought it its current good reputation.

The knowledge developed in the region and preserved and refined for centuries has an effect on all stages of production:

—   Selection and rearing of the animals

Only pig breeds which, according to experience, ensure the desired, relatively higher fat content in conjunction with slow fattening and the admissible types of feed are allowed for production. This higher fat content cannot be determined in terms of measurements in cm, as Gailtaler Speck is a natural product, and the fat content differs between castrated males and females, and also the different cuts of meat. However, due to the longer lifespan (limitation of the daily weight gain) of the pigs used for the production of Gailtaler Speck and their higher minimum live weight at the time of slaughter (which is at least 120 kg instead of the European average of 85 kg in normal bacon production), the fat content of Gailtaler Speck is recognisably higher than in comparable products.

The particular firmness of the fat contained in Gailtaler Speck is due to the special feeding of the pigs with a very small amount of maize (max. 10 % instead of up to 70 % as is usual in Europe). Feeding a higher ratio of maize would raise the linoleic acid content (= polyunsaturated fatty acid) of the meat, which would make the bacon more susceptible to oxidisation and cause it to turn rancid, and would also change its melting point. This in turn would have an effect on its consistency, its typical graininess.

—   Production process

The choice of spices, the determination of the length of the curing phase and the method of the smoking process dynamically adjusted to the prevailing temperature and humidity conditions are responsible for the appearance of the product, the typical mildly salty and slightly spicy aroma, and also the characteristic cured, smoky and meaty taste of Gailtaler Speck. The already mentioned special firmness of the fat content in Gailtaler Speck — in addition to traditional cold smoking — is what makes the admissible smoking process at higher outside temperatures in smoking chambers without cooling possible in the first place. Softer fat would sweat increasingly at higher temperatures, which would lead to a higher solubility of smoke, and as a result variations in taste.

Ventilation, drying and ripening take place making use of the above advantages of the regional climate and are — together with the experience-based knowledge of local bacon producers in relation to identifying the ideal level of ripeness of the individual, unpressed and therefore varyingly thick cuts of bacon — decisive for the consistency and shelf-life of the product.

When Gailtaler Speck is produced in modern air-conditioned smoking chambers, this experience is incorporated into the programming of process control in these, and ensures results comparable to the processing procedure controlled by humans.

Its taste and consistency distinguish Gailtaler Speck from other bacon products in neighbouring regions and lead to a rapidly increasing popularity.

This, e.g. manifests in the annual ‘Speckfest’ (bacon festival) in the town of Hermagor, which is centrally located in the Gail Valley. The festival is attended by tens of thousands of visitors from Austria and abroad, always on the first weekend in June, who take the opportunity to visit the Gail Valley to taste Gailtaler Speck where it is produced and also to take some home with them.

Speckfest

The significance of Gailtaler Speck as a leading product of the province of Carinthia was acknowledged in 2005, when its area of origin was declared a Genussregion in Austria, which is linked with regular marketing and tourism initiatives.

Genussregion

Reference to the publication of the product specification

Reference to the publication of the product specification

(Article 6(1) of the Regulation)

The full text of the specification is available under

https://www.patentamt.at/herkunftsangaben/gailtalerspeck/

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

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