# Official Journal C 208/2010

| | ISSN 1725-2423
  doi:10.3000/17252423.C_2010.208.eng |
| --- | --- |
| Official Journal
  of the European Union | C 208 |
| | |
| English edition | Information and Notices | Volume 5331 July 2010 |

ISSN 1725-2423

doi:10.3000/17252423.C_2010.208.eng

Official Journal

of the European Union

C 208

English edition

Information and Notices

Volume 5331 July 2010

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2010/C 208/01 | Authorisation for State aid pursuant to Articles 87 and 88 of the EC Treaty — Cases where the Commission raises no objections (
  1
  ) | 1 |
| 2010/C 208/02 | Non-opposition to a notified concentration (Case COMP/M.5876 — Turmed/RACC/JV) (
  1
  ) | 3 |
| 2010/C 208/03 | Non-opposition to a notified concentration (Case COMP/M.5841 — Cathay Pacific Airways/Air China/ACC) (
  1
  ) | 3 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2010/C 208/01

Authorisation for State aid pursuant to Articles 87 and 88 of the EC Treaty — Cases where the Commission raises no objections (
  1
  )

1

1

2010/C 208/02

Non-opposition to a notified concentration (Case COMP/M.5876 — Turmed/RACC/JV) (
  1
  )

1

3

2010/C 208/03

Non-opposition to a notified concentration (Case COMP/M.5841 — Cathay Pacific Airways/Air China/ACC) (
  1
  )

1

3

| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2010/C 208/04 | Euro exchange rates | 4 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2010/C 208/04

Euro exchange rates

4

| | V   Announcements |
| --- | --- |
| | ADMINISTRATIVE PROCEDURES |
| | European Medicines Agency |
| 2010/C 208/05 | Cancellation notice | 5 |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2010/C 208/06 | Withdrawal of notification of a concentration (Case COMP/M.5848 — Delta/Eneco/PVNED) (
  1
  ) | 6 |
| 2010/C 208/07 | Prior notification of a concentration (Case COMP/M.5785 — Sun Capital/DSM Special Products) (
  1
  ) | 7 |
| | OTHER ACTS |
| | European Commission |
| 2010/C 208/08 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 8 |

V   Announcements

ADMINISTRATIVE PROCEDURES

European Medicines Agency

2010/C 208/05

Cancellation notice

5

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2010/C 208/06

Withdrawal of notification of a concentration (Case COMP/M.5848 — Delta/Eneco/PVNED) (
  1
  )

1

6

2010/C 208/07

Prior notification of a concentration (Case COMP/M.5785 — Sun Capital/DSM Special Products) (
  1
  )

1

7

OTHER ACTS

European Commission

2010/C 208/08

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

8

| | |
| --- | --- |
| | (1)   Text with EEA relevance |

---

(1)   Text with EEA relevance

1

| EN | |
| --- | --- |

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 31.7.2010 | EN | Official Journal of the European Union | C 208/1 |
| --- | --- | --- | --- |

31.7.2010

EN

Official Journal of the European Union

C 208/1

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Authorisation for State aid pursuant to Articles 87 and 88 of the EC Treaty

Cases where the Commission raises no objections

(Text with EEA relevance)

2010/C 208/01

| Date of adoption of the decision | 30.6.2009 |
| --- | --- |
| Reference number of State aid | N 405/08 |
| Member State | Poland |
| Region | Dolnośląskie, Kujawsko-Pomorskie, Lubelskie, Lubuskie, Łódzkie, Małopolskie, Mazowieckie, Opolskie, Podkarpackie, Podlaskie, Pomorskie, Śląskie, Świętokrzyskie, Warmia i Mazury, Wielkopolska, Zachodniopomorskie |
| Title (and/or name of the beneficiary) | Program pomocy regionalnej na inwestycje w zakresie energetyki, infrastruktury telekomunikacyjnej, infrastruktury sfery badawczo-rozwojowej i lecznictwa uzdrowiskowego |
| Legal basis | Projekt rozporządzenia Ministra Rozwoju Regionalnego w sprawie udzielania pomocy na inwestycje w zakresie: energetyki, infrastruktury telekomunikacyjnej, infrastruktury sfery badawczo-rozwojowej, lecznictwa uzdrowiskowego w ramach regionalnych programów operacyjnych
  Ustawa z dnia 6 grudnia 2006 r. o zasadach prowadzenia polityki rozwoju – art. 21 ust. 3 (Dz. U. nr 227, poz. 1658, oraz z 2007 r. nr 140, poz. 984)
  Regionalne Programy Operacyjne |
| Type of measure | Aid scheme |
| Objective | Regional development, Sectoral development |
| Form of aid | Direct grant |
| Budget | Overall budget: PLN 4 310,37 million |
| Intensity | 50 % |
| Duration (period) | Until 31.12.2013 |
| Economic sectors | All sectors |
| Name and address of the granting authority | Urząd Marszałkowski Województwa Podkarpackiego |
| Departament Rozwoju Regionalnego |
| Tel. +48 177476550 / 177476467 |
| Faks +48 177476551 |
| urzad@podkarpackie.pl |

Date of adoption of the decision

30.6.2009

Reference number of State aid

N 405/08

Member State

Poland

Region

Dolnośląskie, Kujawsko-Pomorskie, Lubelskie, Lubuskie, Łódzkie, Małopolskie, Mazowieckie, Opolskie, Podkarpackie, Podlaskie, Pomorskie, Śląskie, Świętokrzyskie, Warmia i Mazury, Wielkopolska, Zachodniopomorskie

Title (and/or name of the beneficiary)

Program pomocy regionalnej na inwestycje w zakresie energetyki, infrastruktury telekomunikacyjnej, infrastruktury sfery badawczo-rozwojowej i lecznictwa uzdrowiskowego

Legal basis

Projekt rozporządzenia Ministra Rozwoju Regionalnego w sprawie udzielania pomocy na inwestycje w zakresie: energetyki, infrastruktury telekomunikacyjnej, infrastruktury sfery badawczo-rozwojowej, lecznictwa uzdrowiskowego w ramach regionalnych programów operacyjnych

Ustawa z dnia 6 grudnia 2006 r. o zasadach prowadzenia polityki rozwoju – art. 21 ust. 3 (Dz. U. nr 227, poz. 1658, oraz z 2007 r. nr 140, poz. 984)

Regionalne Programy Operacyjne

Type of measure

Aid scheme

Objective

Regional development, Sectoral development

Form of aid

Direct grant

Budget

Overall budget: PLN 4 310,37 million

Intensity

50 %

Duration (period)

Until 31.12.2013

Economic sectors

All sectors

Name and address of the granting authority

Urząd Marszałkowski Województwa Podkarpackiego

Departament Rozwoju Regionalnego

Tel. +48 177476550 / 177476467

Faks +48 177476551

urzad@podkarpackie.pl

| Urząd Marszałkowski Województwa Podlaskiego |
| --- |
| Departament Funduszy Strukturalnych |
| ul. Kardynała Stefana Wyszyńskiego 1 |
| 15-888 Białystok |
| POLSKA/POLAND |
| Tel. +48 856548200 |
| Faks +48 856548201 |
| sekretariat.rpo@wrotapodlasia.pl |

Urząd Marszałkowski Województwa Podlaskiego

Departament Funduszy Strukturalnych

ul. Kardynała Stefana Wyszyńskiego 1

15-888 Białystok

POLSKA/POLAND

Tel. +48 856548200

Faks +48 856548201

sekretariat.rpo@wrotapodlasia.pl

| Urząd Marszałkowski Województwa Śląskiego |
| --- |
| Wydział Rozwoju Regionalnego |
| ul. Dąbrowskiego 23 |
| 40-037 Katowice |
| POLSKA/POLAND |
| Tel. +48 327740654 |
| Faks +48 327740135 |
| fundusze@silesia-region.pl |

Urząd Marszałkowski Województwa Śląskiego

Wydział Rozwoju Regionalnego

ul. Dąbrowskiego 23

40-037 Katowice

POLSKA/POLAND

Tel. +48 327740654

Faks +48 327740135

fundusze@silesia-region.pl

| Urząd Marszałkowski Województwa Świętokrzyskiego |
| --- |
| Departament Polityki Regionalnej |
| Al. IX Wieków Kielc 3 |
| 25-516 Kielce |
| POLSKA/POLAND |
| Tel. +48 413421036 |
| Faks +48 413421038 |
| kancelaria@sejmik.kielce.pl |

Urząd Marszałkowski Województwa Świętokrzyskiego

Departament Polityki Regionalnej

Al. IX Wieków Kielc 3

25-516 Kielce

POLSKA/POLAND

Tel. +48 413421036

Faks +48 413421038

kancelaria@sejmik.kielce.pl

| Urząd Marszałkowski Województwa Warmińsko-Mazurskiego |
| --- |
| Departament Zarządzania Programami Rozwoju Regionalnego |
| ul. Emilii Plater 1 |
| 10-562 Olsztyn |
| POLSKA/POLAND |
| Tel. +48 895219600 |
| Faks +48 895219609 |
| prr@warmia.mazury.pl |

Urząd Marszałkowski Województwa Warmińsko-Mazurskiego

Departament Zarządzania Programami Rozwoju Regionalnego

ul. Emilii Plater 1

10-562 Olsztyn

POLSKA/POLAND

Tel. +48 895219600

Faks +48 895219609

prr@warmia.mazury.pl

| Urząd Marszałkowski Województwa Wielkopolskiego |
| --- |
| Departament Polityki Regionalnej |
| Al. Kościuszki 95 |
| 61-716 Poznań |
| POLSKA/POLAND |
| Tel. +48 618541788 |
| Faks +48 618541785 |
| info.wrpo@wielkopolskie.pl |

Urząd Marszałkowski Województwa Wielkopolskiego

Departament Polityki Regionalnej

Al. Kościuszki 95

61-716 Poznań

POLSKA/POLAND

Tel. +48 618541788

Faks +48 618541785

info.wrpo@wielkopolskie.pl

I

| Urząd Marszałkowski Województwa Zachodniopomorskiego |
| --- |
| Wydział Zarządzania RPO |
| Tel. +48 914411127 |
| Faks +48 914890866 |
| wzrpo@wzp.pl |

Urząd Marszałkowski Województwa Zachodniopomorskiego

Wydział Zarządzania RPO

Tel. +48 914411127

Faks +48 914890866

wzrpo@wzp.pl

Other information

—

The authentic text(s) of the decision, from which all confidential information has been removed, can be found at:

http://ec.europa.eu/community_law/state_aids/state_aids_texts_en.htm

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| 31.7.2010 | EN | Official Journal of the European Union | C 208/3 |
| --- | --- | --- | --- |

31.7.2010

EN

Official Journal of the European Union

C 208/3

---

Non-opposition to a notified concentration

(Case COMP/M.5876 — Turmed/RACC/JV)

(Text with EEA relevance)

2010/C 208/02

On 20 July 2010, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in Spanish language and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32010M5876. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32010M5876. EUR-Lex is the on-line access to the European law.

---

| 31.7.2010 | EN | Official Journal of the European Union | C 208/3 |
| --- | --- | --- | --- |

31.7.2010

EN

Official Journal of the European Union

C 208/3

---

Non-opposition to a notified concentration

(Case COMP/M.5841 — Cathay Pacific Airways/Air China/ACC)

(Text with EEA relevance)

2010/C 208/03

On 17 June 2010, the Commission decided not to oppose the above notified concentration and to declare it compatible with the common market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004. The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32010M5841. EUR-Lex is the on-line access to the European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/en/index.htm) under document number 32010M5841. EUR-Lex is the on-line access to the European law.

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 31.7.2010 | EN | Official Journal of the European Union | C 208/4 |
| --- | --- | --- | --- |

31.7.2010

EN

Official Journal of the European Union

C 208/4

---

Euro exchange rates (1)

30 July 2010

2010/C 208/04

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3028 |
| JPY | Japanese yen | 112,62 |
| DKK | Danish krone | 7,4510 |
| GBP | Pound sterling | 0,83490 |
| SEK | Swedish krona | 9,4333 |
| CHF | Swiss franc | 1,3541 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 7,9405 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 24,777 |
| EEK | Estonian kroon | 15,6466 |
| HUF | Hungarian forint | 285,62 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7088 |
| PLN | Polish zloty | 4,0085 |
| RON | Romanian leu | 4,2508 |
| TRY | Turkish lira | 1,9703 |
| AUD | Australian dollar | 1,4466 |
| CAD | Canadian dollar | 1,3454 |
| HKD | Hong Kong dollar | 10,1180 |
| NZD | New Zealand dollar | 1,8013 |
| SGD | Singapore dollar | 1,7733 |
| KRW | South Korean won | 1 543,03 |
| ZAR | South African rand | 9,5616 |
| CNY | Chinese yuan renminbi | 8,8265 |
| HRK | Croatian kuna | 7,2361 |
| IDR | Indonesian rupiah | 11 647,09 |
| MYR | Malaysian ringgit | 4,1442 |
| PHP | Philippine peso | 59,343 |
| RUB | Russian rouble | 39,4173 |
| THB | Thai baht | 42,048 |
| BRL | Brazilian real | 2,2924 |
| MXN | Mexican peso | 16,5740 |
| INR | Indian rupee | 60,4500 |

Currency

Exchange rate

USD

US dollar

1,3028

JPY

Japanese yen

112,62

DKK

Danish krone

7,4510

GBP

Pound sterling

0,83490

SEK

Swedish krona

9,4333

CHF

Swiss franc

1,3541

ISK

Iceland króna

NOK

Norwegian krone

7,9405

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

24,777

EEK

Estonian kroon

15,6466

HUF

Hungarian forint

285,62

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7088

PLN

Polish zloty

4,0085

RON

Romanian leu

4,2508

TRY

Turkish lira

1,9703

AUD

Australian dollar

1,4466

CAD

Canadian dollar

1,3454

HKD

Hong Kong dollar

10,1180

NZD

New Zealand dollar

1,8013

SGD

Singapore dollar

1,7733

KRW

South Korean won

1 543,03

ZAR

South African rand

9,5616

CNY

Chinese yuan renminbi

8,8265

HRK

Croatian kuna

7,2361

IDR

Indonesian rupiah

11 647,09

MYR

Malaysian ringgit

4,1442

PHP

Philippine peso

59,343

RUB

Russian rouble

39,4173

THB

Thai baht

42,048

BRL

Brazilian real

2,2924

MXN

Mexican peso

16,5740

INR

Indian rupee

60,4500

---

(1)  Source: reference exchange rate published by the ECB.

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V Announcements

ADMINISTRATIVE PROCEDURES

European Medicines Agency

| 31.7.2010 | EN | Official Journal of the European Union | C 208/5 |
| --- | --- | --- | --- |

31.7.2010

EN

Official Journal of the European Union

C 208/5

---

Cancellation notice

2010/C 208/05

The European Medicines Agency has decided to cancel the following selection procedure: EMA/AD/312: Institutional Liaison Officer, Office of the Executive Director, Directorate (AD 6)
   (1), as it has decided that advanced experience of the workings and proceedings of the European Institutions is required for this role.

---

(1)  OJ C 151 A, 10.6.2010, p. 1.

---

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 31.7.2010 | EN | Official Journal of the European Union | C 208/6 |
| --- | --- | --- | --- |

31.7.2010

EN

Official Journal of the European Union

C 208/6

---

Withdrawal of notification of a concentration

(Case COMP/M.5848 — Delta/Eneco/PVNED)

(Text with EEA relevance)

2010/C 208/06

(Council Regulation (EC) No 139/2004)

On 25 June 2010, the European Commission received a notification of a proposed concentration between Delta and Eneco. On 26 July 2010, the notifying parties informed the Commission that they withdrew their notification.

---

| 31.7.2010 | EN | Official Journal of the European Union | C 208/7 |
| --- | --- | --- | --- |

31.7.2010

EN

Official Journal of the European Union

C 208/7

---

Prior notification of a concentration

(Case COMP/M.5785 — Sun Capital/DSM Special Products)

(Text with EEA relevance)

2010/C 208/07

| 1. | On 23 July 2010 the Commission received a notification of a proposed concentration pursuant to Article 4 and following a referral pursuant to Article 4(5) of Council Regulation (EC) No 139/2004 (1) by which the undertaking Sun Capital Partners IV, LP (‘Sun Capital Partners Fund’, USA), belonging to the Sun Capital Partners group, acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of DSM Special Products B.V. (‘DSP’, the Netherlands) by way of purchase of shares. At the same time, Sun Capital Partners Fund will acquire certain intellectual property rights assets from DSM IP Assets B.V. (‘DSM IP’, the Netherlands). DSP and DSM IP are wholly-owned subsidiaries of the Royal DSM N.V. (‘Royal DSM’, The Netherlands). |
| --- | --- |

1.

On 23 July 2010 the Commission received a notification of a proposed concentration pursuant to Article 4 and following a referral pursuant to Article 4(5) of Council Regulation (EC) No 139/2004 (1) by which the undertaking Sun Capital Partners IV, LP (‘Sun Capital Partners Fund’, USA), belonging to the Sun Capital Partners group, acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of DSM Special Products B.V. (‘DSP’, the Netherlands) by way of purchase of shares. At the same time, Sun Capital Partners Fund will acquire certain intellectual property rights assets from DSM IP Assets B.V. (‘DSM IP’, the Netherlands). DSP and DSM IP are wholly-owned subsidiaries of the Royal DSM N.V. (‘Royal DSM’, The Netherlands).

| 2. | The business activities of the undertakings concerned are:






  — | for Sun Capital Partners Fund: private equity investments, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for Sun Capital Partners Fund: private equity investments,

| — | for DSP: production of fine chemicals, industrial intermediates and food additives, |
| --- | --- |

—

for DSP: production of fine chemicals, industrial intermediates and food additives,

| — | for DSM IP: intellectual property rights ownership. |
| --- | --- |

—

for DSM IP: intellectual property rights ownership.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC Merger Regulation. However, the final decision on this point is reserved. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC Merger Regulation. However, the final decision on this point is reserved.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.5785 — Sun Capital/DSM Special Products, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| J-70 |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.5785 — Sun Capital/DSM Special Products, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

J-70

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘EC Merger Regulation’).

---

OTHER ACTS

European Commission

| 31.7.2010 | EN | Official Journal of the European Union | C 208/8 |
| --- | --- | --- | --- |

31.7.2010

EN

Official Journal of the European Union

C 208/8

---

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2010/C 208/08

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘TRADITIONAL CUMBERLAND SAUSAGE’

EC No: UK-PGI-0005-0715-11.08.2008

PGI ( X ) PDO ( )

1.   Name:

‘Traditional Cumberland Sausage’

2.   Member State or third country:

United Kingdom

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

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

Class 1.2.

Meat products (cooked, salted, smoked, etc.)

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

Traditional Cumberland Sausage is a spiral coil-shaped seasoned pork sausage. Its most distinctive feature is that, unlike other sausages, it is not linked but long and coiled.

Traditional Cumberland Sausage is cylindrical in shape when at full length but the final product is coiled to produce its distinctive spiral shape. It has a coarse texture which is generally pink in colour and has visible flecks of seasoning. The sausages are sold in a variety of sizes and weights and through a range of outlets including traditional butchers’ shops, supermarkets, delicatessens and food service outlets.

The ingredients for Traditional Cumberland sausages consist of:

| — | boneless pork meat — minimum 80 % |
| --- | --- |

—

boneless pork meat — minimum 80 %

| — | rusk — can include wheat-based dough, potato starch, flaked rice, spelt, soya grit and gluten-free rusk — must not exceed 8 % |
| --- | --- |

—

rusk — can include wheat-based dough, potato starch, flaked rice, spelt, soya grit and gluten-free rusk — must not exceed 8 %

| — | water/ice — must not exceed 13,5 % |
| --- | --- |

—

water/ice — must not exceed 13,5 %

| — | seasonings — white pepper, black pepper, salt, thyme, sage, nutmeg, mace, cayenne — must not exceed 4,5 % |
| --- | --- |

—

seasonings — white pepper, black pepper, salt, thyme, sage, nutmeg, mace, cayenne — must not exceed 4,5 %

The quantities of ingredients used varies according to each butcher; however, the following physical and technical characteristics must be adhered to:

| — | the sausage must have a minimum diameter of 20 mm in order to achieve the characteristic coarse texture |
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the sausage must have a minimum diameter of 20 mm in order to achieve the characteristic coarse texture

| — | meat content must be at least 80 % and must be de-rinded to remove skin and gristle |
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meat content must be at least 80 % and must be de-rinded to remove skin and gristle

| — | maximum 5 % water content |
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maximum 5 % water content

| — | minimum 15 % protein content |
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minimum 15 % protein content

| — | maximum 20 % fat content |
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maximum 20 % fat content

| — | maximum 11 % connective tissue. |
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maximum 11 % connective tissue.

Traditional Cumberland Sausages are made from boneless pork cuts and include pork fat. The pork is de-rinded to remove skin and gristle and the boneless pork cuts are broken down using a mincer or in some cases cut up by hand. Where a mincer is used, the size of the holes of the mincing plate must not be less than 4,5 mm diameter. This minimum size is required to ensure a rough-cut texture which is characteristic of Traditional Cumberland Sausages.

The pork mince is then mixed, often by hand, but also by using a mechanical mixer although use of a bowl chopper or similar would be prohibited as this would create an unacceptably emulsified end product.

Rusk, iced water/ice and seasoning are added to the pork mince and mixed together. The length of time of mixing depends on the type of equipment used. The rusk is either a wheat-based dough, although it could contain potato starch, flaked rice, spelt or soya grit. Seasonings vary according to butchers’ individual recipes but can only include combinations of the following permissible spices:

| — | white pepper |
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white pepper

| — | black pepper |
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black pepper

| — | salt |
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salt

| — | thyme |
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thyme

| — | sage |
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sage

| — | nutmeg |
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nutmeg

| — | mace |
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mace

| — | cayenne. |
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cayenne.

The combinations of permitted herbs and spices may vary from butcher to butcher, but the prominent taste of Traditional Cumberland Sausage is quite spicy due to the generous amount of pepper added which is accompanied by a strong taste of herbs.

The mixture is then transferred to a sausage filler machine which feeds the mixture into the sausage casings. The sausages are filled by manually placing the sausage skin onto the machine nozzle. Regulating the flow of meat is also carried out manually. The sausage casings must be made from natural pig intestines which are larger than lamb intestines hence creating a relatively wide diameter of sausage. Synthetic casings cannot be used as these are not considered to be traditional.

The sausages are left unlinked and sold by weight. It is normally presented as a coiled sausage both in packs and on butchers’ counters. The continual length of the Traditional Cumberland Sausage is one of its key features.

3.3.   Raw materials (for processed products only):

Pork cuts can be used from any part of the pig but care must be taken to ensure that a combination of cuts does not lower the overall meat content (80 %). The meat used in the preparation of Traditional Cumberland Sausages must be pork which has been rough-cut, giving a coarse texture, and must be encased in natural pig intestines. The meat may be sourced from outside the geographical area, but must not contain any skin, gristle, rind, offal or any form of mechanically recovered meat.

3.4.   Feed (for products of animal origin only):

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

The production, processing and preparation of Traditional Cumberland Sausage must take place in the county of Cumbria, this includes preparation of the raw materials as follows:

| — | mincing of meat |
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mincing of meat

| — | addition of salt and other ingredients including seasonings |
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addition of salt and other ingredients including seasonings

| — | mixing and kneading of ingredients |
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mixing and kneading of ingredients

| — | filling the natural pork casings |
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filling the natural pork casings

| — | shaping. |
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shaping.

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

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3.7.   Specific rules concerning labelling:

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4.   Concise definition of the geographical area:

The county of Cumbria (which comprises the old counties of Cumberland, Westmorland and parts of North Lancashire and North Yorkshire)

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

Most farms and many households in the area kept a small number of pigs as a means of self-sufficiency, this tradition continued until the 1950s.

Traditional Cumberland Sausage would originally have been made from the indigenous Cumberland pig which was originally crossed from a Large White and then evolved in the County’s cool, wet climate. The Cumberland pig was shorter and heavier in build than the Large White with a thick layer of back fat, a heavier jowl and a wider shoulder and back. The Cumberland pig became extinct in the early 1960s but its history is linked with the production of Cumberland Sausage.

There was an influx of exotic spices to the port of Whitehaven in the 18th century when the town prospered as the third largest port in the United Kingdom from trade between the Americas and Africa. During that time, the area now known as Cumbria was introduced to black pepper, ginger and nutmeg as well as other foodstuffs such as molasses and rum. Consequently, many Cumbrian regional specialities today such as the Cumberland Sausage, Grasmere Gingerbread and Kendal Mint Cake are spiced or sugarbased.

The production of Traditional Cumberland sausages involves many direct manual skills, such as cleaning and preparation of natural pig skins, the correct selection of various pork cuts ensuring the meat content will be 80 % or over in the finished product and the addition of the correct amount of herbs and seasonings to ensure the correct flavour of the sausage. The overall consistency and the mix must be right and the natural pig skins are filled by machine with manual assistance. These are all skills which have developed locally and passed down through generations to ensure the traditional characteristics of the sausage are maintained.

5.2.   Specificity of the product:

The sausage has a very high meat content, rough-cut texture and is highly seasoned reflecting the influx of exotic spices which passed through the region in the 18th century, its wide diameter and continuous coil is a unique attribute to this product.

Cumbrian butchers continue to make this distinctive local product using a recipe passed down over many generations while retaining the traditional characteristic features found in its size and shape.

The Traditional Cumberland sausage is renowned for its unique taste, texture and traditional shape. It has been recorded in the mid 19th century that Traditional Cumberland Sausages at farms and in households were hung up with hams and bacons and were then semi-dried for preservation. The sausage could then be boiled or sliced and eaten like salami. The unlinked and wide diameter of the sausage was necessary to prevent the sausage drying out during hanging.

Historically, the Traditional Cumberland Sausage was more highly seasoned than other sausages and despite being less strongly seasoned today, it still remains more highly seasoned than other British sausages.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

The sausage has strong links with Cumbria. Local folklore suggests that the sausage was originally introduced with the influx of German miners to the area in the 16th century. There are many theories as to the origins of its distinctive shape. One such possibility is that the shape was introduced during Elizabethan times by German miners to remind them of the meaty sausages they had in Germany.

Traditional Cumberland Sausage would originally have been made from the indigenous Cumberland Pig until it became extinct in the early 1960s but its history is linked with the production of the Cumberland Sausage.

Up until the 1950s most farms and many households in the area kept a small number of pigs as a means of self-sufficiency. Towards the autumn, the pig would be slaughtered and each part would be used, either as fresh meat, cured, salted or made into sausages.

The Traditional Cumberland Sausage is seen as a signature dish of Cumbria, which has maintained its distinctive qualities along with its long established reputation throughout time. Its rough texture, high seasoning and distinctively shaped coiled quality is valued and sought after by renowned chefs and food writers across the country.

Reference to publication of the specification:

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

http://www.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/cumberland-sausage-pgi.pdf

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(1)  OJ L 93, 31.3.2006, p. 12.

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