# C_2016418EN.01000501.xml

| 12.11.2016 | EN | Official Journal of the European Union | C 418/5 |
| --- | --- | --- | --- |

12.11.2016

EN

Official Journal of the European Union

C 418/5

---

Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2016/C 418/05)

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

1

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION WHICH IS NOT MINOR

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

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

‘PROSCIUTTO VENETO BERICO-EUGANEO’

PROSCIUTTO VENETO BERICO-EUGANEO

EU No: PDO-IT-02104 — 18.1.2016

EU No: PDO-IT-02104 — 18.1.2016

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

Applicant group and legitimate interest

Consorzio di tutela del Prosciutto Veneto Berico-Euganeo DOP (Prosciutto Veneto Berico-Euganeo Protection Association)

| Head Office: | Piazza V. Emanuele II 3 |
| --- | --- |
| 35044 Montagnana (PD) |
| ITALIA |

Head Office:

Piazza V. Emanuele II 3

35044 Montagnana (PD)

ITALIA

Tel. & Fax

+39 042982964

Email:

info@prosciuttoveneto.it

The Consorzio di Tutela del Prosciutto Veneto Berico-Euganeo DOP is authorised to submit an amendment application pursuant to Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.

2.   Member State or Third Country

Member State or Third Country

Italy

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

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

| — | ☐ | Product name |
| --- | --- | --- |
| — | ☐ | Product description |
| — | ☐ | Geographical area |
| — | ☒ | Proof of origin |
| — | ☒ | Production method |
| — | ☐ | Link |
| — | ☒ | Labelling |
| — | ☒ | Other [Labelling; Packaging; Inspection body] |

—

☐

Product name

—

☐

Product description

—

☐

Geographical area

—

☒

Proof of origin

—

☒

Production method

—

☐

Link

—

☒

Labelling

—

☒

Other [Labelling; Packaging; Inspection body]

4.   Type of amendment(s)

Type of amendment(s)

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

—

☐

Amendment to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

—

☒

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

5.   Amendment(s)

Amendment(s)

Packaging

Packaging

The applicant has requested to remove the requirement for boning, cutting, slicing and pre-packaging of the product to take place in the geographical production area.

The removal of this requirement has resulted in the amendment of the following items in parts B and C of the product specification.

Part B.5

The paragraph:

‘These packaging operations are carried out under the direct control of the approved body solely and exclusively in the traditional processing area referred to in Article 4 of the Consolidated Act’

is amended as follows:

‘Deboning, slicing and pre-packaging may take place outside the area referred to in part C1, but must be carried out under the supervision of the control body.’

As a result of the amendment in question, deboning, slicing and pre-packaging are also permitted outside the defined geographical area, subject to the necessary controls.

Verification by the authorised control body is necessary since the PDO logo is removed during slicing.

Part C.2

The paragraph:

‘The production sites (prosciuttifici) must be located in the geographical area defined in part C.1, as must the slicing and packaging processes and all stages of processing the raw material described in this specification’

is amended as follows:

‘The production sites (prosciuttifici) must be located in the geographical area defined in part C.1, as must all stages of processing the raw material described in this specification’.

The amendment is consistent with the explanation given in part B.5. The aim is to allow deboning, slicing and pre-packaging to take place outside the defined geographical area, subject to the necessary controls.

Proof of origin

Proof of origin

Following the removal of the geographical constraint on packaging operations, the following paragraphs in parts C and E of the product specification have been amended to lay down rules for inspecting the product and its packaging and to ensure the correct identification and thus the traceability of the product.

Part C.8.1

The paragraphs:

‘To be eligible for protected production, as defined in the Consolidated Act, breeders must be registered with the approved body (required under the Consolidated Act).

Breeders will submit the appropriate request to the approved body, which, following the necessary investigations, will assign an alphanumeric identification code (defined according to the procedures laid down by the special directive notified to the national inspection authority) to each breeder and provide it with the relevant pre-numbered and pre-coded documents, essential for issuing the certification referred to below.’

are amended as follows:

‘Each stage in the production process is monitored, with all incoming and outgoing products recorded at each production stage. This, along with the compilation of specific registers managed by the inspection body for breeders, producers, slaughterers, cutting plants, maturers and packagers, the keeping of production and packaging records and timely notification to the inspection body of the quantities produced, ensures product traceability. All natural or legal persons entered on these registers will be inspected by the inspection body in accordance with the specification and the inspection plan.’

The previous wording is replaced entirely by the new version to cover all categories identified in the meat processing chain, as provided for by the applicable laws.

Part E.1.3

The following paragraph is added thereto:

‘Seal of approval: before salting, the producer, having checked that each fresh hind leg satisfies the requirements laid down by the product specification, must affix the following metal seal:

Image

The seal is hexagonal in shape and contains the words “C. VENETO”, the month (in Roman numerals) and the year (in Arabic numerals) in which processing began.

The seal is essential for calculating the minimum ageing period and corresponds to the production date in accordance with the applicable legislation on meat hygiene inspections.

The seal is applied in such a way that it cannot be removed when affixed using a suitable machine.’

The new paragraph requires the hind leg to be identified with a seal. A description of the seal is also given. This procedure is used to identify the hind legs deemed suitable for the requirements laid down by the product specification.

Part E.1.9

The following paragraph is added thereto:

‘The conformity mark shall remain on the boned ham and on the portions obtained from it.

Hams branded with the conformity mark and destined for subsequent slicing and pre-packaging must have the following characteristics:

| — | aged for a minimum of 14 months, |
| --- | --- |

—

aged for a minimum of 14 months,

| — | water content equal to or less than 64 %, |
| --- | --- |

—

water content equal to or less than 64 %,

| — | eligibility for being branded with the mark, without non-compliance on grounds of technology, quality or food safety. |
| --- | --- |

—

eligibility for being branded with the mark, without non-compliance on grounds of technology, quality or food safety.

The mark is affixed indelibly on the resulting packs and is affixed permanently on the product packaging, under the supervision of the control body.

Marketing.

Cutting, slicing and packaging: “Prosciutto Veneto Berico-Euganeo” may be sold whole or boned and, in the latter case, may be packaged in portions of different weights and sizes; in this case the conformity mark referred to in part H must be affixed visibly on each individual piece.

“Prosciutto Veneto Berico-Euganeo” may also be sold sliced, in which case the mark will be affixed indelibly and permanently on the packaging.

The cutting, slicing and packaging of “Prosciutto Veneto Berico-Euganeo” are inspected to:

| — | ensure that the product has been certified for PDO use and thus confirm the traceability and proof of origin in accordance with the product specification, |
| --- | --- |

—

ensure that the product has been certified for PDO use and thus confirm the traceability and proof of origin in accordance with the product specification,

| — | verify that the technical and quality standards prescribed by the product specification have been met, that no damage has occurred and that the ageing and aW requirements have been fulfilled, |
| --- | --- |

—

verify that the technical and quality standards prescribed by the product specification have been met, that no damage has occurred and that the ageing and aW requirements have been fulfilled,

| — | certify the packaging using graphics that comply with the applicable rules and meet all the requirements for PDO use, |
| --- | --- |

—

certify the packaging using graphics that comply with the applicable rules and meet all the requirements for PDO use,

| — | ensure that the quantity of the sliced product packaged using the PDO corresponds to the “Prosciutto Veneto Berico-Euganeo” actually available and specifically identified for such use; |
| --- | --- |

—

ensure that the quantity of the sliced product packaged using the PDO corresponds to the “Prosciutto Veneto Berico-Euganeo” actually available and specifically identified for such use;

Whole hams to be boned are sent for processing together with the relevant certificate issued by the producer, with the appropriate quantification and description of the corresponding identifying elements in accordance with the PDO control plan, and specifically:

| (a) | the date on which processing began (date of the seal); |
| --- | --- |

(a)

the date on which processing began (date of the seal);

| (b) | the number and weight; |
| --- | --- |

(b)

the number and weight;

| (c) | the producer's code; |
| --- | --- |

(c)

the producer's code;

The entity responsible for deboning, slicing and pre-packaging for PDO purposes is required to provide the relevant documents to ascertain the conformity and suitability of the operations carried out, in accordance with the instructions issued by the control body. In addition, it must notify the control body that it is responsible for packaging to allow on-site inspections and checks to be carried out, incurring the associated costs.’

The new paragraph requires the conformity mark to be branded on hams destined for deboning, slicing and pre-packaging. It also defines the quality standards for branding hams destined for slicing and pre-packaging.

It also defines the procedures that the entity responsible for deboning, slicing and pre-packaging must perform to guarantee the proof of origin of the product.

Method of production

Method of production

Part C.6.4

The sentence:

‘The breeding techniques are aimed at obtaining heavy pigs, which can be achieved through moderate daily weight increases, as well as producing carcasses that fall within the central classes of the EEC classification’

is amended as follows:

‘The breeding techniques are aimed at obtaining heavy pigs, which can be achieved through moderate daily weight increases, as well as producing carcasses that fall within the central classes of the EU classification: “U”, “R”, “O” in category “H” (heavy) of the Union scale.’

The amendment is intended to bring the product specification into line with the Union scale for the classification of pig carcasses referred to in point B of Annex IV to Regulation (EU) No 1308/2013.

Labelling

Labelling

Part H.2

The following image of the conformity mark has been inserted to improve clarity for the consumer:

Image

Part H.4

The sentence:

‘A seal is affixed before salting only on fresh hind legs originating from approved slaughterhouses and bearing the above-mentioned stamps’

is amended as follows:

‘A seal is affixed before salting only on fresh hind legs originating from approved slaughterhouses and bearing the above-mentioned stamps (see part E.1.3).’

The reference to part E.1.3 is added to make it easier to identify the logo of the seal of approval in the text of the product specification.

Part H.5

The paragraph:

‘The labelling requirements for “Prosciutto Veneto Berico-Euganeo” are subject to Italian Legislative Decree No 109 of 27 January 1992 (implementing EEC directives on the labelling, presentation and advertising of foodstuffs). As required by the Consolidated Act and by this product specification, “Prosciutto Veneto Berico-Euganeo” will be labelled with the following compulsory particulars:

| (a) | for whole bone-in “Prosciutto Veneto Berico-Euganeo”:






  — | “Prosciutto Veneto Berico-Euganeo” followed by “denominazione di origine tutelata” (protected designation of origin); |
| --- | --- | --- |

(a)

for whole bone-in “Prosciutto Veneto Berico-Euganeo”:

—

“Prosciutto Veneto Berico-Euganeo” followed by “denominazione di origine tutelata” (protected designation of origin);

| — | the production site; |
| --- | --- |

—

the production site;

| (b) | for boned “Prosciutto Veneto Berico-Euganeo”, whole or in portions:






  — | “Prosciutto Veneto Berico-Euganeo” followed by “denominazione di origine tutelata” (protected designation of origin); |
| --- | --- | --- |

(b)

for boned “Prosciutto Veneto Berico-Euganeo”, whole or in portions:

—

“Prosciutto Veneto Berico-Euganeo” followed by “denominazione di origine tutelata” (protected designation of origin);

| — | the packaging site; |
| --- | --- |

—

the packaging site;

| — | the production date, if the seal referred to in part H.3 above is no longer visible. |
| --- | --- |

—

the production date, if the seal referred to in part H.3 above is no longer visible.

For sliced “Prosciutto Veneto Berico-Euganeo”, in addition to that indicated above, the special presentation requirements laid down by the directives of the approved body also apply’

is amended as follows:

‘The labelling requirements for “Prosciutto Veneto Berico-Euganeo” are subject to Italian Legislative Decree No 109 of 27 January 1992 (implementing EEC directives on the labelling, presentation and advertising of foodstuffs). As required by the Consolidated Act and by this product specification, “Prosciutto Veneto Berico-Euganeo” will be labelled with the following compulsory particulars:

| (a) | The label on whole bone-in “Prosciutto Veneto Berico-Euganeo”, bearing the conformity mark, will contain the following information:






  — | the name “Prosciutto Veneto Berico-Euganeo” followed by the words “Denominazione di Origine Protetta” (protected designation of origin), in the principal field of vision; |
| --- | --- | --- |

(a)

The label on whole bone-in “Prosciutto Veneto Berico-Euganeo”, bearing the conformity mark, will contain the following information:

—

the name “Prosciutto Veneto Berico-Euganeo” followed by the words “Denominazione di Origine Protetta” (protected designation of origin), in the principal field of vision;

| — | the name and/or registered trade mark of the producer registered with the control body, in the principal field of vision; |
| --- | --- |

—

the name and/or registered trade mark of the producer registered with the control body, in the principal field of vision;

| — | the producer's address; |
| --- | --- |

—

the producer's address;

| (b) | The label on boned “Prosciutto Veneto Berico-Euganeo”, packaged whole or in portions, bearing the conformity mark, will contain the following information:






  — | the name “Prosciutto Veneto Berico-Euganeo” followed by the words “Denominazione di Origine Protetta” (protected designation of origin), in the principal field of vision; |
| --- | --- | --- |

(b)

The label on boned “Prosciutto Veneto Berico-Euganeo”, packaged whole or in portions, bearing the conformity mark, will contain the following information:

—

the name “Prosciutto Veneto Berico-Euganeo” followed by the words “Denominazione di Origine Protetta” (protected designation of origin), in the principal field of vision;

| — | the name and/or registered trade mark of the producer registered with the control body, in the principal field of vision; |
| --- | --- |

—

the name and/or registered trade mark of the producer registered with the control body, in the principal field of vision;

| — | the producer's address; |
| --- | --- |

—

the producer's address;

| — | the packaging site and production date, if the seal referred to in part H.3 above is no longer visible. |
| --- | --- |

—

the packaging site and production date, if the seal referred to in part H.3 above is no longer visible.

In the case of sliced and pre-packaged products, packaging (trays and/or other casings) must be made from transparent material and must be suitable for preserving the product. Packaging made from materials that could, even indirectly, alter the chemical and physical and organoleptic properties of the product may not be used.

Packaging labels must be positioned in the top left corner of the main surface (front) of the pack and must contain the following:

| — | the PDO logo featuring the Lion of Saint Mark above the word “VENETO”; |
| --- | --- |

—

the PDO logo featuring the Lion of Saint Mark above the word “VENETO”;

| — | the EU PDO symbol; |
| --- | --- |

—

the EU PDO symbol;

| — | the name “Prosciutto Veneto Berico-Euganeo”; |
| --- | --- |

—

the name “Prosciutto Veneto Berico-Euganeo”;

| — | the words “Denominazione di Origine Protetta ai sensi della Legge n. 628/81 e del Regolamento (CE) n. 1107/96” (Protected designation of origin under Law No 628/81 and Regulation (EC) No 1107/96). |
| --- | --- |

—

the words “Denominazione di Origine Protetta ai sensi della Legge n. 628/81 e del Regolamento (CE) n. 1107/96” (Protected designation of origin under Law No 628/81 and Regulation (EC) No 1107/96).

| — | the words “Certificato da Organismo di Controllo autorizzato dal Ministero delle Politiche Agricole Alimentari e Forestali” (Certified by the control body authorised by the Italian Ministry of Agricultural, Food and Forestry Policy). |
| --- | --- |

—

the words “Certificato da Organismo di Controllo autorizzato dal Ministero delle Politiche Agricole Alimentari e Forestali” (Certified by the control body authorised by the Italian Ministry of Agricultural, Food and Forestry Policy).

The bottom right corner of the technical and/or commercial label on each pack of sliced product must contain:

| — | the commercial name of the producer (processing company) or packaging company responsible for slicing the product; |
| --- | --- |

—

the commercial name of the producer (processing company) or packaging company responsible for slicing the product;

| — | the production and/or packaging site; |
| --- | --- |

—

the production and/or packaging site;

| — | if a producer is responsible for packaging or marketing the product, the identification code of the actual producer should also be mentioned; |
| --- | --- |

—

if a producer is responsible for packaging or marketing the product, the identification code of the actual producer should also be mentioned;

| — | if the product is packaged at a plant other than the producer's, the address of the packaging site should be given. |
| --- | --- |

—

if the product is packaged at a plant other than the producer's, the address of the packaging site should be given.

Only one of the above-mentioned three parties may be named (the producer, the producer marketing the product, the packager and/or seller). No references may be made to any other parties.

Identification code means the identification number assigned to the processing company when it registers with the control body in accordance with part C.8.1.

If necessary, the producer's commercial name may be preceded by the words “produced by” or “produced and packaged by” (in Italian or in another language). If the packager is not the producer, the producer's identification code must always be given together with the address of the production site. The packager's own commercial name must be preceded by the words “packaged by” (in Italian or in another language).

The provisions of point (a) regarding the labelling of whole, bone-in “Prosciutto Veneto Berico-Euganeo” are combined with the requirement for the conformity mark and producer's details to be present.

The provisions of point (b) regarding the labelling of boned “Prosciutto Veneto Berico-Euganeo”, either whole or in portions, are combined with the requirement for the conformity mark and producer's details (identification code) to be present.’

A paragraph has been added on packaging and labelling requirements for the sliced and pre-packaged product.

These amendments are necessary to ensure that the product, in its various forms (whole on the bone, boned and whole/in portions, sliced and pre-packaged), is correctly identified and recognisable by the consumer.

Packaging

Packaging

Part H.6

After the sentence:

| ‘— | adjectives such as “classic”, “authentic”, “extra”, “super” and other descriptors, terms and attributes used in conjunction with the name under which the product is sold (except for “boned”, “sliced” and other information not specifically mentioned here) are prohibited, unless this is necessary to comply with other legal requirements;’ |
| --- | --- |

‘—

adjectives such as “classic”, “authentic”, “extra”, “super” and other descriptors, terms and attributes used in conjunction with the name under which the product is sold (except for “boned”, “sliced” and other information not specifically mentioned here) are prohibited, unless this is necessary to comply with other legal requirements;’

the following paragraph is inserted:

| ‘— | in the product packaging and presentation, the use of qualifying terms not laid down in the product specification is prohibited, unless this is necessary to comply with other legal requirements;’ |
| --- | --- |

‘—

in the product packaging and presentation, the use of qualifying terms not laid down in the product specification is prohibited, unless this is necessary to comply with other legal requirements;’

The new labelling requirements afford greater protection for the final consumer since they prevent sellers or packagers from placing misleading and unregulated information on packaging or other materials related to the product.

Control body

Control body

Part G

Paragraphs G.2, G.4 and G.6 are deleted. Paragraphs G.1, G.3 and G.5 have been reworded. The amendment brings the product specification up to date with the provisions of Regulation (EU) No 1151/2012 on controls. As a result of the amendment, the Consorzio di Tutela del Prosciutto Veneto Berico-Euganeo DOP is no longer referred to as the approved control body. It is also clarified that the terms ‘approved body’ and/or ‘control body’ mean the entity responsible for verification of compliance with the product specification under Article 37 of Regulation (EU) No 1151/2012. Therefore, the following paragraphs of part G:

‘
  G.1

Article 39 of the Consolidated Act (which, as mentioned above, will replace Law No 628 of 4 November 1981) states that monitoring and verification of its implementation will be carried out by the Ministry of Industry, Trade and Crafts, in agreement with the Ministry of Agriculture and Forestry (a Ministry since abolished and replaced by the Ministry of Agricultural, Food and Forestry Policy) and Ministry of Health, which to that end will use an approved body.

Under the same law, a voluntary consortium of producers may be appointed as approved body on condition that it meets the following requirements:

| — | it is subject to bylaws approved by the above-mentioned ministries; |
| --- | --- |

—

it is subject to bylaws approved by the above-mentioned ministries;

| — | not less than 50 % of producers representing at least 50 % of protected production in the last three years are members of the consortium; |
| --- | --- |

—

not less than 50 % of producers representing at least 50 % of protected production in the last three years are members of the consortium;

| — | in view of its formation and organisation and the funds available to it, it guarantees that its official duties will be performed efficiently and impartially; |
| --- | --- |

—

in view of its formation and organisation and the funds available to it, it guarantees that its official duties will be performed efficiently and impartially;

| — | the chairman of the board of auditors is appointed by the Italian Minister for Industry, Trade and Crafts; |
| --- | --- |

—

the chairman of the board of auditors is appointed by the Italian Minister for Industry, Trade and Crafts;

| — | it is governed by a board of directors of which one member is appointed jointly by the Chambers of Commerce, Industry, Crafts and Agriculture of Padua, Vicenza and Verona, and by three members appointed by the most representative professional farming associations at the national level; |
| --- | --- |

—

it is governed by a board of directors of which one member is appointed jointly by the Chambers of Commerce, Industry, Crafts and Agriculture of Padua, Vicenza and Verona, and by three members appointed by the most representative professional farming associations at the national level;

| — | it has a cross-industry committee composed of representatives of breeders, slaughterers and producers, to provide advice and guidance for consortium bodies on all matters within the purview of the approved body. |
| --- | --- |

—

it has a cross-industry committee composed of representatives of breeders, slaughterers and producers, to provide advice and guidance for consortium bodies on all matters within the purview of the approved body.

The voluntary consortium must apply for the appointment as approved body by simultaneously demonstrating that it meets the requirements.

Articles 45 and 46 of the Consolidated Act lay down specific rules on the procedures for monitoring the activities of the approved body, dismissal of its board of directors and withdrawal of the appointment.

G.2

Staff responsible for supervision may conduct inspections and investigations and request the submission of any documents they consider useful, as well as obtaining copies of same to identify any administrative and criminal offences; they have unrestricted access to breeders, slaughterers and producers, as well as the suppliers of materials, products and services entering the protected production chain and, in general, any site where hams are produced, sold or distributed for consumption.

The supervision entrusted to the consortium is carried out by inspectors who have the same rank as a criminal investigation officer within the meaning of Article 57 of the Code of Criminal Procedure, after being appointed to the rank of private guard by the Governor of Padua in accordance with Articles 133 and 138 of Royal Decree No 773 of 18 June 1931 and its implementing regulation.

The approved body will issue staff regulations for supervisory personnel and personnel otherwise assigned to the operations provided for in the Consolidated Act.

Personnel will forfeit their status as a criminal investigation officer and private guard on termination of their employment contract.

Personnel responsible for supervision must carry an identification document issued by the approved body or by another public authority, to be presented whenever a control operation is carried out.

In the event of an infringement, national supervisory bodies other than the approved body will immediately send a report to the approved body for further action, together with evidence of the objections raised.

G.3

After referring to and confirming all supervisory and control activities on the raw material described in Part C of this product specification, the approved body, through its designated officials, will implement a monitoring system to ensure compliance with the obligations imposed on all parties within the protected production system by the rules and product specifications in force. This system will be comprised as follows:

G.3.1

| — | During the processing stages, the officials appointed by the approved body may carry out controls and inspections for the purpose of checking and examining the meat, to make sure that registers and any other necessary documentation are being kept properly, and to confirm that the processing methods comply with the requirements of this specification and of the Consolidated Act. |
| --- | --- |

—

During the processing stages, the officials appointed by the approved body may carry out controls and inspections for the purpose of checking and examining the meat, to make sure that registers and any other necessary documentation are being kept properly, and to confirm that the processing methods comply with the requirements of this specification and of the Consolidated Act.

| — | In the event of a dispute or pending the final results of inspections, the officials of the approved body will identify the relevant product with a special identification mark. |
| --- | --- |

—

In the event of a dispute or pending the final results of inspections, the officials of the approved body will identify the relevant product with a special identification mark.

| — | The official veterinarian responsible for hygiene inspections will provide the approved body, at its request, with all official documents deemed necessary to check whether the operations were properly carried out and the requirements fulfilled, as laid down by this product specification and by the Consolidated Act. |
| --- | --- |

—

The official veterinarian responsible for hygiene inspections will provide the approved body, at its request, with all official documents deemed necessary to check whether the operations were properly carried out and the requirements fulfilled, as laid down by this product specification and by the Consolidated Act.

G.3.2

| — | Whenever a recognised plant receives a delivery of fresh hind legs destined for the production of “Prosciutto Veneto Berico-Euganeo”, an official from the approved body will inspect the accompanying public health documents, as well as the documents referred to in Article 12(4), checking in particular:






  (a) | the breeding farms and slaughterhouses of origin, the cutting plant (if any) and the date of delivery to the processing plant; |
| --- | --- | --- |

—

Whenever a recognised plant receives a delivery of fresh hind legs destined for the production of “Prosciutto Veneto Berico-Euganeo”, an official from the approved body will inspect the accompanying public health documents, as well as the documents referred to in Article 12(4), checking in particular:

(a)

the breeding farms and slaughterhouses of origin, the cutting plant (if any) and the date of delivery to the processing plant;

| (b) | the number of fresh hind legs bearing the stamps referred to in Articles 8 and 12 of the Consolidated Act; |
| --- | --- |

(b)

the number of fresh hind legs bearing the stamps referred to in Articles 8 and 12 of the Consolidated Act;

| (c) | the absence of any treatment other than refrigeration. |
| --- | --- |

(c)

the absence of any treatment other than refrigeration.

| — | In order for the seal to be affixed to the fresh hind legs, the producer has to file an application with the approved body which, through its officials, will check that all operations are properly carried out. |
| --- | --- |

—

In order for the seal to be affixed to the fresh hind legs, the producer has to file an application with the approved body which, through its officials, will check that all operations are properly carried out.

| — | Before salting takes place, the producer will affix the seal so that it is permanently visible. |
| --- | --- |

—

Before salting takes place, the producer will affix the seal so that it is permanently visible.

| — | The seal records the month and year in which processing began; this date corresponds to the production date in accordance with the applicable legislation governing hygiene inspections of meat. |
| --- | --- |

—

The seal records the month and year in which processing began; this date corresponds to the production date in accordance with the applicable legislation governing hygiene inspections of meat.

| — | The official appointed by the approved body will not allow the seal to be affixed on:






  (a) | legs deemed unfit for protected production; |
| --- | --- | --- |

—

The official appointed by the approved body will not allow the seal to be affixed on:

(a)

legs deemed unfit for protected production;

| (b) | legs that are not accompanied by the required documentation or do not bear the stamps referred to in Articles 8 and 12 of the Consolidated Act; |
| --- | --- |

(b)

legs that are not accompanied by the required documentation or do not bear the stamps referred to in Articles 8 and 12 of the Consolidated Act;

| (c) | legs from pigs slaughtered less than 24 hours or more than 120 hours previously. |
| --- | --- |

(c)

legs from pigs slaughtered less than 24 hours or more than 120 hours previously.

| — | In cases where non-conformities are ascertained at a later date, the seal is removed by the officials appointed by the approved body, who will then draw up a special report. |
| --- | --- |

—

In cases where non-conformities are ascertained at a later date, the seal is removed by the officials appointed by the approved body, who will then draw up a special report.

| — | The producer can ask for any objection against the conduct of the officials appointed by the approved body to be included in the report. The producer also has three days to request a new technical inspection involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), with the option of appointing its own consultant. |
| --- | --- |

—

The producer can ask for any objection against the conduct of the officials appointed by the approved body to be included in the report. The producer also has three days to request a new technical inspection involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), with the option of appointing its own consultant.

G.3.3

| — | At the end of the operations referred to in Articles 19 and 41 of the Consolidated Act, a report will be drawn up for each lot allocated to protected production. The report will include the following information:






  (a) | details of the accompanying health document; |
| --- | --- | --- |

—

At the end of the operations referred to in Articles 19 and 41 of the Consolidated Act, a report will be drawn up for each lot allocated to protected production. The report will include the following information:

(a)

details of the accompanying health document;

| (b) | the salting date; |
| --- | --- |

(b)

the salting date;

| (c) | the number and total weight of fresh hind legs on which the seal is affixed; |
| --- | --- |

(c)

the number and total weight of fresh hind legs on which the seal is affixed;

| (d) | the number and total weight of legs considered unfit or the subject of dispute; |
| --- | --- |

(d)

the number and total weight of legs considered unfit or the subject of dispute;

| (e) | the number and total weight of legs without a seal, held back at the plant, to be returned to the slaughterhouse of origin or to be sent to another plant. |
| --- | --- |

(e)

the number and total weight of legs without a seal, held back at the plant, to be returned to the slaughterhouse of origin or to be sent to another plant.

| — | The actual affixing of the seal must be separately recorded in a special register for each lot. |
| --- | --- |

—

The actual affixing of the seal must be separately recorded in a special register for each lot.

| — | The report will be drawn up in duplicate; one copy remains with the processing plant and the other is sent to the approved body. |
| --- | --- |

—

The report will be drawn up in duplicate; one copy remains with the processing plant and the other is sent to the approved body.

| — | The producer can ask for any objection against the conduct of the officials appointed by the approved body to be included in the report. The producer also has three days to request a new technical inspection involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), with the option of appointing its own consultant. |
| --- | --- |

—

The producer can ask for any objection against the conduct of the officials appointed by the approved body to be included in the report. The producer also has three days to request a new technical inspection involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), with the option of appointing its own consultant.

| — | In the event that, following the new inspection, the legs subject to dispute are declared fit for protected production, the date of this operation will be the date of the dispute; legs subject to dispute must be stored with the necessary precautions to prevent them from being tampered with after they have been properly identified by the approved body, which will entrust them for safekeeping to the producer at the processing plant. |
| --- | --- |

—

In the event that, following the new inspection, the legs subject to dispute are declared fit for protected production, the date of this operation will be the date of the dispute; legs subject to dispute must be stored with the necessary precautions to prevent them from being tampered with after they have been properly identified by the approved body, which will entrust them for safekeeping to the producer at the processing plant.

| — | The official appointed by the approved body may, when deemed necessary, identify legs considered unfit for protected production, but not disputed, by applying special identification marks to be recorded in the report. |
| --- | --- |

—

The official appointed by the approved body may, when deemed necessary, identify legs considered unfit for protected production, but not disputed, by applying special identification marks to be recorded in the report.

G.3.4

| — | The officials appointed by the approved body will be present during branding, after first ensuring that the following requirements have been met:






  (a) | completion of the minimum required curing period, after examining the records, documents and seals, counting the month in which the seal is affixed as part of that period; |
| --- | --- | --- |

—

The officials appointed by the approved body will be present during branding, after first ensuring that the following requirements have been met:

(a)

completion of the minimum required curing period, after examining the records, documents and seals, counting the month in which the seal is affixed as part of that period;

| (b) | conformity with processing procedures; |
| --- | --- |

(b)

conformity with processing procedures;

| (c) | presence of the commercial characteristics prescribed by this specification and by the Consolidated Act; |
| --- | --- |

(c)

presence of the commercial characteristics prescribed by this specification and by the Consolidated Act;

| (d) | conformity with analytical parameters. |
| --- | --- |

(d)

conformity with analytical parameters.

| — | The officials first use a needle probe to test a sufficient number of hams so as to effectively judge their quality; if necessary, officials may examine the product by cutting up a maximum of five hams per thousand or per fraction of a thousand, which will then remain with the producer. |
| --- | --- |

—

The officials first use a needle probe to test a sufficient number of hams so as to effectively judge their quality; if necessary, officials may examine the product by cutting up a maximum of five hams per thousand or per fraction of a thousand, which will then remain with the producer.

| — | The organoleptic qualities are assessed as a whole and allowances can be made for only very minor deficiencies. |
| --- | --- |

—

The organoleptic qualities are assessed as a whole and allowances can be made for only very minor deficiencies.

| — | The mark is branded on the ham's rind, on more than one point if necessary, in such a way as to remain visible until the product has been fully consumed. |
| --- | --- |

—

The mark is branded on the ham's rind, on more than one point if necessary, in such a way as to remain visible until the product has been fully consumed.

| — | The approved body keeps the die for the branding tools; all tools must bear the producer's identification number and are given to the appointed officials by the approved body each time hams must be branded, which may also be done by the producer. |
| --- | --- |

—

The approved body keeps the die for the branding tools; all tools must bear the producer's identification number and are given to the appointed officials by the approved body each time hams must be branded, which may also be done by the producer.

| — | Branding tools may also carry special identification marks requested by the approved body following inspections. |
| --- | --- |

—

Branding tools may also carry special identification marks requested by the approved body following inspections.

G.3.5

| — | For each branding operation, the official appointed by the approved body will complete a special report indicating:






  (a) | the number of hams to be branded; |
| --- | --- | --- |

—

For each branding operation, the official appointed by the approved body will complete a special report indicating:

(a)

the number of hams to be branded;

| (b) | the processing start date; |
| --- | --- |

(b)

the processing start date;

| (c) | the product identification details, taken from the relevant register; |
| --- | --- |

(c)

the product identification details, taken from the relevant register;

| (d) | the total number of hams branded and the date on which branding took place; |
| --- | --- |

(d)

the total number of hams branded and the date on which branding took place;

| (e) | the number of hams deemed unfit for protected production; |
| --- | --- |

(e)

the number of hams deemed unfit for protected production;

| (f) | the number of hams subject to dispute. |
| --- | --- |

(f)

the number of hams subject to dispute.

| — | Hams subject to dispute are kept by the approved body, which entrusts them to the producer after having made sure that all necessary precautions have been taken and that the hams have been adequately identified to prevent them from being replaced or otherwise tampered with. |
| --- | --- |

—

Hams subject to dispute are kept by the approved body, which entrusts them to the producer after having made sure that all necessary precautions have been taken and that the hams have been adequately identified to prevent them from being replaced or otherwise tampered with.

| — | The producer, who receives a copy of the report, can ask for its own remarks to be included in it. The producer has three days to request a new technical examination involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), for which it may appoint its own consultant. |
| --- | --- |

—

The producer, who receives a copy of the report, can ask for its own remarks to be included in it. The producer has three days to request a new technical examination involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), for which it may appoint its own consultant.

| — | The seal will be removed from hams found unfit for protected production; this operation is carried out by the producer in the presence of the official appointed by the approved body. |
| --- | --- |

—

The seal will be removed from hams found unfit for protected production; this operation is carried out by the producer in the presence of the official appointed by the approved body.

| — | Branding operations and the removal of seals must be recorded in the special register referred to in Article 18 of the Consolidated Act. |
| --- | --- |

—

Branding operations and the removal of seals must be recorded in the special register referred to in Article 18 of the Consolidated Act.

G.3.6

| — | The officials appointed by the approved body will remove the brand if this is found to have been applied to hams that are unfit for protected production or that do not conform to the requirements. |
| --- | --- |

—

The officials appointed by the approved body will remove the brand if this is found to have been applied to hams that are unfit for protected production or that do not conform to the requirements.

| — | The operations carried out are recorded in a special report identifying hams from which the brand has been removed. |
| --- | --- |

—

The operations carried out are recorded in a special report identifying hams from which the brand has been removed.

| — | The producer, who receives a copy of the report, can ask for its own remarks to be included in it. The producer has three days to request a new technical examination involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), for which it may appoint its own consultant. |
| --- | --- |

—

The producer, who receives a copy of the report, can ask for its own remarks to be included in it. The producer has three days to request a new technical examination involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), for which it may appoint its own consultant.

G.4

Paragraph G.1 states that the ministries responsible for supervision and inspections will use an approved body consisting of a voluntary consortium that meets the necessary requirements. According to the applicable Italian legislation, the approved body is the Consorzio del prosciutto Veneto Berico-Euganeo, appointed for this purpose by Ministerial Decree of 6 April 1990, enacted under protective law No 628/81. The aforementioned decree is attached to this product specification as Annex 12/G.

The consortium is currently acting as approved body in accordance with the provisions of the Consolidated Act. It has shown that it is in possession of the necessary legal, structural, organisational and representational requirements. Effectively:

| — | it is governed by the bylaws attached to this product specification in Annex 14/G; |
| --- | --- |

—

it is governed by the bylaws attached to this product specification in Annex 14/G;

| — | its members include 100 % of the producers representing all protected production over the past three years (see Annex 15/G for a list of consortium members); |
| --- | --- |

—

its members include 100 % of the producers representing all protected production over the past three years (see Annex 15/G for a list of consortium members);

| — | in view of its formation and organisation and the funds available to it, it guarantees that its official duties of control and supervision will be performed efficiently and impartially (see Annex 16/G); |
| --- | --- |

—

in view of its formation and organisation and the funds available to it, it guarantees that its official duties of control and supervision will be performed efficiently and impartially (see Annex 16/G);

| — | it has asked the Minister for Industry, Trade and Crafts to appoint the chair of the board of auditors. |
| --- | --- |

—

it has asked the Minister for Industry, Trade and Crafts to appoint the chair of the board of auditors.

G.5

Therefore, for the purposes of this product specification and Article 4(2)(g) of Regulation (EEC) No 2081/92, the term “approved body” and/or “control body” means:

Consorzio di Tutela del Prosciutto Veneto Berico-Euganeo DOP

Registered office: Piazza Vittorio Emanuele II 3, 35044 Montagnana (Padova)

The consortium was established voluntarily in 1971 to protect, distinguish, guarantee and promote, particularly on behalf of its members, a ham produced and enjoyed throughout history, but in need of support to protect both producers and consumers from abuses and irregularities.

This urgent need was also recognised by the Veneto Region, which on 15 March 1979 ratified a government bill which was subsequently presented before Parliament and became law on 4 November 1981 (see Annex 22/G).

The objects of the consortium are described in its bylaws, in applicable legislation and in the Consolidated Act: this has been recognised and affirmed by the Italian Republic which, by means of the aforementioned Ministerial Decree of 6 April 1990, assigned it the tasks of supervision and monitoring as an approved body.

The consortium itself, while remaining a private entity, assumed a public function under the supervision of the Ministry of Industry, Trade and Crafts which it exercises in agreement with the Ministry of Health and the Ministry of Agricultural, Food and Forestry Policy.

G.6

Together the various measures described in this product specification are designed to ensure that a producer who complies with Regulation (EEC) No 2081/92 has access to the control system. The costs of the controls laid down in this product specification are covered by the producers as indicated in Articles 14 and 40 of the Consolidated Act.

The control system, the related formal and technical procedures, and the methods for verifying and detecting any unsuitability, infringements and offences, are governed by the relevant provisions of the Consolidated Act and the technical directives issued by the approved body and notified to the national supervisory authority. These rules also apply to this product specification.’

are amended as follows:

‘
  G.1

Verification of compliance with the product specification is carried out by a control body, in accordance with the provisions of Title V, Chapter I, of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012.

G.2

After referring to and confirming all control activities on the raw material described in Part C of this product specification, the approved body, through its designated officials, will implement a monitoring system to ensure compliance with the obligations imposed on all parties within the protected production system by the rules and product specifications in force. This system will be as follows:

G.2.1

| — | During the processing stages, the officials appointed by the approved body may carry out controls and inspections for the purpose of checking and examining the meat, to make sure that registers and any other necessary documentation are being kept properly, and to confirm that the processing methods comply with the requirements of this specification and of the Consolidated Act. |
| --- | --- |

—

During the processing stages, the officials appointed by the approved body may carry out controls and inspections for the purpose of checking and examining the meat, to make sure that registers and any other necessary documentation are being kept properly, and to confirm that the processing methods comply with the requirements of this specification and of the Consolidated Act.

| — | In the event of a dispute or pending the final results of inspections, the officials of the approved body will identify the relevant product with a special identification mark. |
| --- | --- |

—

In the event of a dispute or pending the final results of inspections, the officials of the approved body will identify the relevant product with a special identification mark.

| — | The official veterinarian responsible for hygiene inspections will provide the approved body, at its request, with all official documents deemed necessary to check whether the operations were properly carried out and the requirements fulfilled, as laid down by this product specification and by the Consolidated Act. |
| --- | --- |

—

The official veterinarian responsible for hygiene inspections will provide the approved body, at its request, with all official documents deemed necessary to check whether the operations were properly carried out and the requirements fulfilled, as laid down by this product specification and by the Consolidated Act.

G.2.2

| — | Whenever a recognised plant receives a delivery of fresh hind legs destined for the production of “Prosciutto Veneto Berico-Euganeo”, an official from the approved body will inspect the accompanying public health documents, as well as the documents referred to in Article 12(4), checking in particular:






  (a) | the breeding farms and slaughterhouses of origin, the cutting plant (if any) and the date of delivery to the processing plant; |
| --- | --- | --- |

—

Whenever a recognised plant receives a delivery of fresh hind legs destined for the production of “Prosciutto Veneto Berico-Euganeo”, an official from the approved body will inspect the accompanying public health documents, as well as the documents referred to in Article 12(4), checking in particular:

(a)

the breeding farms and slaughterhouses of origin, the cutting plant (if any) and the date of delivery to the processing plant;

| (b) | the number of fresh hind legs bearing the stamps referred to in Articles 8 and 12 of the Consolidated Act; |
| --- | --- |

(b)

the number of fresh hind legs bearing the stamps referred to in Articles 8 and 12 of the Consolidated Act;

| (c) | the absence of any treatment other than refrigeration. |
| --- | --- |

(c)

the absence of any treatment other than refrigeration.

| — | In order for the seal to be affixed to the fresh hind legs, the producer has to file an application with the approved body which, through its officials, will check that all operations are properly carried out. |
| --- | --- |

—

In order for the seal to be affixed to the fresh hind legs, the producer has to file an application with the approved body which, through its officials, will check that all operations are properly carried out.

| — | Before salting takes place, the producer will affix the seal so that it is permanently visible. |
| --- | --- |

—

Before salting takes place, the producer will affix the seal so that it is permanently visible.

| — | The seal records the month and year in which processing began; this date corresponds to the production date in accordance with the applicable legislation governing hygiene inspections of meat. |
| --- | --- |

—

The seal records the month and year in which processing began; this date corresponds to the production date in accordance with the applicable legislation governing hygiene inspections of meat.

| — | The official appointed by the approved body will not allow the seal to be affixed on:






  (a) | legs deemed unfit for protected production; |
| --- | --- | --- |

—

The official appointed by the approved body will not allow the seal to be affixed on:

(a)

legs deemed unfit for protected production;

| (b) | legs that are not accompanied by the required documentation or do not bear the stamps referred to in Articles 8 and 12 of the Consolidated Act; |
| --- | --- |

(b)

legs that are not accompanied by the required documentation or do not bear the stamps referred to in Articles 8 and 12 of the Consolidated Act;

| (c) | legs from pigs slaughtered less than 24 hours or more than 120 hours previously. |
| --- | --- |

(c)

legs from pigs slaughtered less than 24 hours or more than 120 hours previously.

| — | In cases where non-conformities are ascertained at a later date, the seal is removed by the officials appointed by the approved body, who will then draw up a special report. |
| --- | --- |

—

In cases where non-conformities are ascertained at a later date, the seal is removed by the officials appointed by the approved body, who will then draw up a special report.

| — | The producer can ask for any objection against the conduct of the officials appointed by the approved body to be included in the report. The producer also has three days to request a new technical inspection involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), with the option of appointing its own consultant. |
| --- | --- |

—

The producer can ask for any objection against the conduct of the officials appointed by the approved body to be included in the report. The producer also has three days to request a new technical inspection involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), with the option of appointing its own consultant.

G.2.3

| — | At the end of the operations referred to in Articles 19 and 41 of the Consolidated Act, a report will be drawn up for each lot allocated to protected production. The report will include the following information:






  (a) | details of the accompanying health document; |
| --- | --- | --- |

—

At the end of the operations referred to in Articles 19 and 41 of the Consolidated Act, a report will be drawn up for each lot allocated to protected production. The report will include the following information:

(a)

details of the accompanying health document;

| (b) | the salting date; |
| --- | --- |

(b)

the salting date;

| (c) | the number and total weight of fresh hind legs on which the seal is affixed; |
| --- | --- |

(c)

the number and total weight of fresh hind legs on which the seal is affixed;

| (d) | the number and total weight of legs considered unfit or the subject of dispute; |
| --- | --- |

(d)

the number and total weight of legs considered unfit or the subject of dispute;

| (e) | the number and total weight of legs without a seal, held back at the plant, to be returned to the slaughterhouse of origin or to be sent to another plant. |
| --- | --- |

(e)

the number and total weight of legs without a seal, held back at the plant, to be returned to the slaughterhouse of origin or to be sent to another plant.

| — | The actual affixing of the seal must be separately recorded in a special register for each lot. |
| --- | --- |

—

The actual affixing of the seal must be separately recorded in a special register for each lot.

| — | The report will be drawn up in duplicate; one copy remains with the processing plant and the other is sent to the approved body. |
| --- | --- |

—

The report will be drawn up in duplicate; one copy remains with the processing plant and the other is sent to the approved body.

| — | The producer can ask for any objection against the conduct of the officials appointed by the approved body to be included in the report. The producer also has three days to request a new technical inspection involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), with the option of appointing its own consultant. |
| --- | --- |

—

The producer can ask for any objection against the conduct of the officials appointed by the approved body to be included in the report. The producer also has three days to request a new technical inspection involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), with the option of appointing its own consultant.

| — | In the event that, following the new inspection, the legs subject to dispute are declared fit for protected production, the date of this operation will be the date of the dispute; legs subject to dispute must be stored with the necessary precautions to prevent them from being tampered with after they have been properly identified by the approved body, which will entrust them for safekeeping to the producer at the processing plant. |
| --- | --- |

—

In the event that, following the new inspection, the legs subject to dispute are declared fit for protected production, the date of this operation will be the date of the dispute; legs subject to dispute must be stored with the necessary precautions to prevent them from being tampered with after they have been properly identified by the approved body, which will entrust them for safekeeping to the producer at the processing plant.

| — | The official appointed by the approved body may, when deemed necessary, identify legs considered unfit for protected production, but not disputed, by applying special identification marks to be recorded in the report. |
| --- | --- |

—

The official appointed by the approved body may, when deemed necessary, identify legs considered unfit for protected production, but not disputed, by applying special identification marks to be recorded in the report.

G.2.4

| — | The officials appointed by the approved body will be present during branding, after first ensuring that the following requirements have been met:






  (a) | completion of the minimum required curing period, after examining the records, documents and seals, counting the month in which the seal is affixed as part of that period; |
| --- | --- | --- |

—

The officials appointed by the approved body will be present during branding, after first ensuring that the following requirements have been met:

(a)

completion of the minimum required curing period, after examining the records, documents and seals, counting the month in which the seal is affixed as part of that period;

| (b) | conformity with processing procedures; |
| --- | --- |

(b)

conformity with processing procedures;

| (c) | presence of the commercial characteristics prescribed by this specification and by the Consolidated Act; |
| --- | --- |

(c)

presence of the commercial characteristics prescribed by this specification and by the Consolidated Act;

| (d) | conformity with analytical parameters. |
| --- | --- |

(d)

conformity with analytical parameters.

| — | The officials first use a needle probe to test a sufficient number of hams so as to effectively judge their quality; if necessary, officials may examine the product by cutting up a maximum of five hams per thousand or per fraction of a thousand, which will then remain with the producer. |
| --- | --- |

—

The officials first use a needle probe to test a sufficient number of hams so as to effectively judge their quality; if necessary, officials may examine the product by cutting up a maximum of five hams per thousand or per fraction of a thousand, which will then remain with the producer.

| — | The organoleptic qualities are assessed as a whole and allowances can be made for only very minor deficiencies. |
| --- | --- |

—

The organoleptic qualities are assessed as a whole and allowances can be made for only very minor deficiencies.

| — | The mark is branded on the ham's rind, on more than one point if necessary, in such a way as to remain visible until the product has been fully consumed. |
| --- | --- |

—

The mark is branded on the ham's rind, on more than one point if necessary, in such a way as to remain visible until the product has been fully consumed.

| — | The approved body keeps the die for the branding tools; all tools must bear the producer's identification number and are given to the appointed officials by the approved body each time hams must be branded, which may also be done by the producer. |
| --- | --- |

—

The approved body keeps the die for the branding tools; all tools must bear the producer's identification number and are given to the appointed officials by the approved body each time hams must be branded, which may also be done by the producer.

| — | Branding tools may also carry special identification marks requested by the approved body following inspections. |
| --- | --- |

—

Branding tools may also carry special identification marks requested by the approved body following inspections.

G.2.5

| — | For each branding operation, the official appointed by the approved body will complete a special report indicating:






  (a) | the number of hams to be branded; |
| --- | --- | --- |

—

For each branding operation, the official appointed by the approved body will complete a special report indicating:

(a)

the number of hams to be branded;

| (b) | the processing start date; |
| --- | --- |

(b)

the processing start date;

| (c) | the product identification details, taken from the relevant register; |
| --- | --- |

(c)

the product identification details, taken from the relevant register;

| (d) | the total number of hams branded and the date on which branding took place; |
| --- | --- |

(d)

the total number of hams branded and the date on which branding took place;

| (e) | the number of hams deemed unfit for protected production; |
| --- | --- |

(e)

the number of hams deemed unfit for protected production;

| (f) | the number of hams subject to dispute. |
| --- | --- |

(f)

the number of hams subject to dispute.

| — | Hams subject to dispute are kept by the approved body, which entrusts them to the producer after having made sure that all necessary precautions have been taken and that the hams have been adequately identified to prevent them from being replaced or otherwise tampered with. |
| --- | --- |

—

Hams subject to dispute are kept by the approved body, which entrusts them to the producer after having made sure that all necessary precautions have been taken and that the hams have been adequately identified to prevent them from being replaced or otherwise tampered with.

| — | The producer, who receives a copy of the report, can ask for its own remarks to be included in it. The producer has three days to request a new technical examination involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), for which it may appoint its own consultant. |
| --- | --- |

—

The producer, who receives a copy of the report, can ask for its own remarks to be included in it. The producer has three days to request a new technical examination involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), for which it may appoint its own consultant.

| — | The seal will be removed from hams found unfit for protected production; this operation is carried out by the producer in the presence of the official appointed by the approved body. |
| --- | --- |

—

The seal will be removed from hams found unfit for protected production; this operation is carried out by the producer in the presence of the official appointed by the approved body.

| — | Branding operations and the removal of seals must be recorded in the special register referred to in Article 18 of the Consolidated Act. |
| --- | --- |

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Branding operations and the removal of seals must be recorded in the special register referred to in Article 18 of the Consolidated Act.

G.2.6

| — | The officials appointed by the approved body will remove the brand if this is found to have been applied to hams that are unfit for protected production or that do not conform to the requirements. |
| --- | --- |

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The officials appointed by the approved body will remove the brand if this is found to have been applied to hams that are unfit for protected production or that do not conform to the requirements.

| — | The operations carried out are recorded in a special report identifying hams from which the brand has been removed. |
| --- | --- |

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The operations carried out are recorded in a special report identifying hams from which the brand has been removed.

| — | The producer, who receives a copy of the report, can ask for its own remarks to be included in it. The producer has three days to request a new technical examination involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), for which it may appoint its own consultant. |
| --- | --- |

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The producer, who receives a copy of the report, can ask for its own remarks to be included in it. The producer has three days to request a new technical examination involving the Parma-based “Stazione Sperimentale per l'Industria delle Conserve Alimentari” (Experimental Centre for Industrial Food Preservation), for which it may appoint its own consultant.

G.3

Therefore, for the purposes of this product specification and the applicable legislation, the term “approved body” and/or “control body” means:

Istituto Nord Est Qualità — I.N.E.Q., Via Rodeano 71, 33038 San Daniele del Friuli (Udine), Tel. +39 432940349, Fax +39 432943357, email: info@ineq.it’

SINGLE DOCUMENT

‘PROSCIUTTO VENETO BERICO-EUGANEO’

PROSCIUTTO VENETO BERICO-EUGANEO

EU No: PDO-IT-02104 — 18.1.2016

EU No: PDO-IT-02104 — 18.1.2016

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Name(s)

Name(s)

‘Prosciutto Veneto Berico-Euganeo’

2.   Member State or Third Country

Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.2. Meat-based products (cooked, salted, smoked, etc.)

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

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

‘Prosciutto Veneto Berico-Euganeo’ is an aged cured ham. It is characterised by the natural outer shape of the hind leg from which the distal part (the foot) has been removed, with a maximum of 6 cm of meat standing proud of the head of the femur. A whole ‘Prosciutto Veneto Berico-Euganeo’ on the bone weighs 8-11 kg; the minimum weight of hams for deboning must not be less than 7 kg. The meat is pink, lightly marbled with pure white where fat is present; the aroma is delicate, sweet and fragrant. The ham is tied with twine passed through a hole in the top of the leg. The lean part of the leg is given a protective coating made from cereal flour, lard and salt. Pepper or similar seasonings may be added.

No preservatives or colouring agents may be added. After ageing, ‘Prosciutto Veneto Berico-Euganeo’ has the following physical and chemical properties:

| — | : | water content | : | 58 % to 64 % |
| --- | --- | --- | --- | --- |
| — | : | sodium chloride (salt) | : | 4 % to 6,8 % |
| — | : | protein breakdown index | : | 24 % to 31 % |

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:

water content

:

58 % to 64 %

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:

sodium chloride (salt)

:

4 % to 6,8 %

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:

protein breakdown index

:

24 % to 31 %

‘Prosciutto Veneto Berico-Euganeo’ may be marketed whole on the bone, boned, portioned and pre-packaged in portions of varying size and weight, or sliced; the conformity mark is always present, regardless of the type of product.

Hams destined for slicing and pre-packaging must have been aged for at least 14 months. The percentage water content must be equal to or less than 64 %.

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

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

The authorised feed for rearing the pigs mainly originates from the following regions: Veneto, Lombardy, Emilia-Romagna, Umbria and Lazio. The quantities and usage depend on the feeding phase, based on the age and weight of the animals. During the first phase, for animals with a live weight of up to 80 kg, the feed must contain dry matter: grain accounts for a minimum 45 % of the total, with corn silage (up to 10 % of the dry matter), buttermilk (up to a maximum of 6 litres per animal), lipids with a melting point above 36 °C (up to 2 % of the dry matter), fish meal and lysate protein (up to 1 % of the dry matter each).

During the second phase (fattening), grain must account for a minimum of 55 % of the dry matter. The exact definition of other feedstuffs, their maximum limits and feed rations can be found in the product specification.

The grain-based feed should preferably be in liquid form (swill or mash), and is traditionally mixed with whey. To obtain good-quality fat cover, maximum linoleic acid content should be equivalent to 2 % of dry matter in the diet.

Raw materials

Live animals: ‘Prosciutto Veneto Berico-Euganeo’ is obtained exclusively from pigs born, reared and slaughtered within the territory of the following regions: Veneto, Lombardy, Emilia-Romagna, Umbria and Lazio.

The name ‘Prosciutto Veneto Berico-Euganeo’ qualifies for the exemption provided for in Article 5(3) of Regulation (EU) No 1151/2012 obtained since 1996 (through Article 2(4) of Council Regulation (EEC) No 2081/92).

The animals used must be pure-bred or hybrid pigs of the traditional Large White and Landrace breeds, as improved by the Italian Herd Book. Animals derived from the Duroc breed, as improved by the Italian Herd Book, are also accepted.

Animals belonging to other breeds, either cross-breeds or hybrids, are accepted provided they derive from breeding or cross-breeding programmes compatible with the requirements of the Italian Herd Book for heavyweight pigs.

In line with tradition, animals carrying unfavourable traits, and in particular susceptibility to stress (PSS), are in any case not permitted; nowadays, such traits can be objectively detected in animals post mortem and in cured hams.

post mortem

All animals whose legs do not conform to these production requirements are in any case excluded. Purebred animals belonging to the breeds Belgian Landrace, Hampshire, Pietrain, Duroc and Spotted Poland are excluded.

Boars and sows may not be used.

The genetic types used must be able to gain weight efficiently, with an average weight per lot (live weight) of 160 kg, give or take 10 %.

The breeding techniques are aimed at obtaining heavy pigs, through moderate daily increases. Carcasses must fall within the central classes of the EU classification, i.e. ‘U’, ‘R’, ‘O’ in category ‘H’ (heavy) of the Union scale.

Pigs sent for slaughter must be in optimum health. The minimum slaughtering age is nine months.

Fresh hind legs: the haunches of pigs used for the production of ‘Prosciutto Veneto Berico-Euganeo’ must be without the ‘trotter’ and weigh at least 10 kg (preferably weighing between 10 kg and 15 kg); the depth of the fat covering of the external part of the leg, measured vertically from the top of the femur, rind included, should not be less than 20 mm to ensure that the product remains tender during ageing.

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

Specific steps in production that must take place in the identified geographical area

All processing and production steps of ‘Prosciutto Veneto Berico-Euganeo’ DOP must take place in the geographical area referred to in point 4.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Deboning, slicing and pre-packaging may also take place outside the production area referred to in point 4.

To maintain product traceability and provide a guarantee for the consumer, the types of product obtained from the whole branded ham (whole boned ham or portions), as well as the pre-sliced product, must be packaged for sale in suitable food containers or casings bearing the name and logo of the PDO product.

The packaging (trays and/or other casings) of the sliced and pre-packaged product must be made from transparent material. They must be suitable for preserving the product and must not alter, even indirectly, the chemical and physical and organoleptic properties of the product.

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

‘Prosciutto Veneto Berico-Euganeo’ is identified by the following logo permanently affixed on the hide:

Image

The label on whole bone-in ‘Prosciutto Veneto Berico-Euganeo’, bearing the conformity mark, will contain the following information:

| — | the name ‘Prosciutto Veneto Berico-Euganeo’ followed by the words ‘Denominazione di Origine Protetta’ (protected designation of origin), in the principal field of vision; |
| --- | --- |

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the name ‘Prosciutto Veneto Berico-Euganeo’ followed by the words ‘Denominazione di Origine Protetta’ (protected designation of origin), in the principal field of vision;

| — | the name and/or registered trade mark of the producer registered with the control body, in the principal field of vision; |
| --- | --- |

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the name and/or registered trade mark of the producer registered with the control body, in the principal field of vision;

| — | the producer's address. |
| --- | --- |

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the producer's address.

The label on boned ‘Prosciutto Veneto Berico-Euganeo’, packaged whole or in portions, bearing the conformity mark, will contain the following information:

| — | the name ‘Prosciutto Veneto Berico-Euganeo’ followed by the words ‘Denominazione di Origine Protetta’ (protected designation of origin), in the principal field of vision; |
| --- | --- |

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the name ‘Prosciutto Veneto Berico-Euganeo’ followed by the words ‘Denominazione di Origine Protetta’ (protected designation of origin), in the principal field of vision;

| — | the name and/or registered trade mark of the producer registered with the control body, in the principal field of vision; |
| --- | --- |

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the name and/or registered trade mark of the producer registered with the control body, in the principal field of vision;

| — | the producer's address; |
| --- | --- |

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the producer's address;

| — | the packaging site and production date, if the seal affixed by the producer prior to salting is no longer visible. |
| --- | --- |

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the packaging site and production date, if the seal affixed by the producer prior to salting is no longer visible.

In the case of sliced and pre-packaged products, packaging labels must be positioned in the top left corner of the main surface (front) of the pack and must contain the following:

| — | the PDO logo featuring the Lion of Saint Mark above the word ‘VENETO’; |
| --- | --- |

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the PDO logo featuring the Lion of Saint Mark above the word ‘VENETO’;

| — | the EU PDO symbol; |
| --- | --- |

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the EU PDO symbol;

| — | the name ‘Prosciutto Veneto Berico-Euganeo’; |
| --- | --- |

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the name ‘Prosciutto Veneto Berico-Euganeo’;

| — | the words ‘Denominazione di Origine Protetta’ (protected designation of origin); |
| --- | --- |

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the words ‘Denominazione di Origine Protetta’ (protected designation of origin);

| — | the words ‘Certificato da Organismo di Controllo autorizzato dal Ministero delle Politiche Agricole Alimentari e Forestali’ (Certified by the control body authorised by the Italian Ministry of Agricultural, Food and Forestry Policy). |
| --- | --- |

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the words ‘Certificato da Organismo di Controllo autorizzato dal Ministero delle Politiche Agricole Alimentari e Forestali’ (Certified by the control body authorised by the Italian Ministry of Agricultural, Food and Forestry Policy).

The bottom right corner of the technical and/or commercial label on each pack of sliced product must contain:

| — | the commercial name of the producer (processing company) or packaging company responsible for slicing the product; |
| --- | --- |

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the commercial name of the producer (processing company) or packaging company responsible for slicing the product;

| — | the production and/or packaging site; |
| --- | --- |

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the production and/or packaging site;

| — | if a recognised producer is responsible for packaging or marketing the product, the consortium identification code of the actual producer should also be mentioned; |
| --- | --- |

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if a recognised producer is responsible for packaging or marketing the product, the consortium identification code of the actual producer should also be mentioned;

| — | if the product is packaged at a plant other than a recognised producer's, the address of the packaging site should be given. |
| --- | --- |

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if the product is packaged at a plant other than a recognised producer's, the address of the packaging site should be given.

Only one of the above-mentioned three parties should be named (the producer, the producer marketing the product, the packager and/or seller). No references may be made to any other parties.

If necessary, the producer's commercial name may be preceded by the words ‘produced by’ or ‘produced and packaged by’ (in Italian or in another language).

If the packager is not the producer, the producer's consortium identification code should always be given together with the address of the production site. The packager's own commercial name should be preceded by the words ‘packaged by’ (in Italian or in another language). Under no circumstances may the name ‘Prosciutto Veneto Berico-Euganeo’ be used together with qualifying adjectives such as ‘classic’, ‘authentic’, ‘extra’, ‘super’ and other descriptors, terms and attributes in conjunction with the name under which the product is sold, except for ‘boned’ and ‘sliced’. In the product packaging and presentation, the use of qualifying terms not laid down in the product specification is prohibited, unless this is necessary to comply with other legal requirements.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The production area of ‘Prosciutto Veneto Berico-Euganeo’ is restricted to the territory of the following municipalities: Montagnana, Saletto, Ospedaletto Euganeo, Este, Pressana, Roveredo di Guà, Noventa Vicentina, Poiana Maggiore, Orgiano, Alonte, Sossano, Lonigo, Sarego, Villaga and Barbarano Vicentino, situated in the foothills of the Berici and Euganei hills in the Po Valley, in the provinces of Padua, Vicenza and Verona in the Veneto Region of Italy.

5.   Link with the geographical area

Link with the geographical area

‘Prosciutto Veneto Berico-Euganeo’ has its origins in the historical, social, human and economic development of farming practised both in the Po Valley — the area where the pigs are traditionally reared and slaughtered — and in the hill country where ‘Prosciutto Veneto Berico-Euganeo’ is processed, produced and aged. This area's location between the Berici and Euganei hills and its particular environment and microclimate have led to its designation as an Area of Special Natural Interest.

The pigs' area of origin, from rearing to slaughter, has enabled the development of pig farming using oak groves and feed based on acorns in a semi-wild rearing system on the plains and in the hills; moreover, for more than 50 years it has been connected with the dairy industry and cereal cultivation typical of the Po Valley and the regions that make up that macro-area.

This type of rearing, taken together with the use of breeds and genetic types of pigs known to grow big, has developed production of the characteristic ‘heavy pig’ that has combined with traditional techniques for processing and preserving the meat that vary from area to area.

The context of processing aged uncooked ham, with savoir faire rooted in the cultural history of Veneto following the firmly rooted Celtic-Lombard traditions of the Po Valley, has led to a progressive and natural production process developed over centuries, giving rise to production concentrated in just a few areas known for their particular, mainly hilly, environments.

The producers' savoir faire of the special technique for processing the legs, which even today is still mainly done by hand (including the stages of separation, refrigeration, trimming, salting, semi-pressing, resting, washing, drying and maturing) and is aimed at processing, covering and protecting the different parts of the leg, both lean and fat, in order to ensure the best possible preservation and maturation of the meat during the long ageing period.

These traditional processing methods, drawn from various social and cultural circles, and the weather and environmental conditions that are characteristic of the various hilly areas of the Po Valley, have given the various matured hams produced in the Po Valley their particular identity and character.

The weather and environmental conditions that are characteristic of the area of Veneto between the Berici and Euganei hills — the latter having been recognised in 1989 as ‘Euganei Hills Regional Park’ — have historically influenced the characteristics of ‘Prosciutto Veneto Berico-Euganeo’ and determined the periods and techniques of natural ageing that are still used in the production process of that product. The micro-area where ‘Prosciutto Veneto Berico-Euganeo’ is produced is geographically situated in the central-southern part of the Veneto region, on the territory of 15 municipalities involving a surface area of just 355,63 km2. The area between the Berici and Euganei hills is just a few dozen kilometres from both the alpine foothills of Veneto and Lake Garda, and just 45-50 km from the Gulf of Venice and thus from the Adriatic Sea.

2

Therefore, the production area includes the alpine foothills of Veneto, the transition zone between the mountains and the valley, and the valley itself; the characteristics of the hills influence the wind direction and the local climate.

The resulting climate balance is therefore optimal for maturing hams. The climate of the designated area varies from sub-alpine to sub-maritime depending on altitude and is characterised by both easterly and northerly winds, including the Föhn, a hot wind that blows from the north into the valley and makes its (albeit diminished) effect felt almost as far as Venice. The breezes from the Adriatic blow well into the valley thanks to the lack of hills until they reach the Alpine foothills. These, too, provide constant mild ventilation, typical of healthy areas that are well suited to the maturing of pork products. The combination of conditions described above therefore amounts to a constant, unique microclimate that is effectively limited to the specified geographical area, resulting in a specific dry environment that is widely considered to be ideal for maturing hams. Moreover, it also produces other characteristics arising from the aromas of the hillside vegetation — such as olive trees — that help bring out the product's typical aromatic traits.

Föhn

In that context, the Veneto Region considers the area around the Berici and Euganei hills to be an Area of Special Natural Interest. This is confirmed by Regional Law No 38 of 10 October 1989 establishing the Euganei Hills Regional Park.

Reference to publication of the specification

Reference to publication of the specification

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

This Administration launched the national objection procedure with the publication of the proposal for recognition of ‘Prosciutto Veneto Berico-Euganeo’ PDO in Official Gazette of the Italian Republic No 258 of 5 November 2015.

Official Gazette of the Italian Republic

The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP e IGP’ (top right of the screen), and then on ‘Prodotti DOP, IGP e STG’ (to the left of the screen), and finally on ‘Disciplinari di produzione all'esame dell'UE’.

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

1

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