# C_2021417EN.01003201.xml

| 14.10.2021 | EN | Official Journal of the European Union | C 417/32 |
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14.10.2021

EN

Official Journal of the European Union

C 417/32

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Publication of an application for registration of a name 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

(2021/C 417/10)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within 3 months of the date of this publication.

SINGLE DOCUMENT

‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’

EU No: PGI-FR-02431 – 17 August 2018

PDO ( ) PGI (X)

1.   Name(s)

‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

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

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

‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’ is more or less cylindrical in shape. Slicing the sausage open reveals a filling of roughly minced meat and fat.

Smoking gives it its typical colour, which ranges from amber to brown and is not necessarily uniform throughout the product. The natural casing may be covered with a natural flora that is whitish or green to ash grey.

The brown-to-burgundy morsels of filling contrast with visible white morsels distributed throughout the whole slice.

The initial aroma is an intense combination of smokiness and pepperiness. This is followed by notes of dry-cured meat.

The firmness of the meat morsels and the smooth and creamy texture of the fat give the product a varied texture in the mouth. A characteristic of this product is that it strikes just the right balance between saltiness, dry-cured meat and fat, complemented by a powerful peppery note and a smoky taste that, though long and persistent, does not overpower the ensemble of flavours.

Chemical and physical characteristics:

| — | moisture content on a fat-free basis ≤ 52 % (56 % if the diameter is over 70 mm); |
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moisture content on a fat-free basis ≤ 52 % (56 % if the diameter is over 70 mm);

| — | lipids (at 77 % moisture on a fat-free basis): ≤ 25 % |
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lipids (at 77 % moisture on a fat-free basis): ≤ 25 %

| — | collagen-to-protein ratio: ≤ 15 % |
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collagen-to-protein ratio: ≤ 15 %

| — | water-soluble carbohydrates (at 77 % moisture on a fat-free basis): ≤ 2 % |
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water-soluble carbohydrates (at 77 % moisture on a fat-free basis): ≤ 2 %

Length, diameter and weight are as shown in the following table:

| Casing | Dry weight | Casing diameter | Casing length |
| --- | --- | --- | --- |
| Afterend | 200 to 300 g | 50-60 mm | 25-30 cm |
| > 300 g | > 60 mm | > 30 cm |
| Chitterling | 200 to 300 g | 45-60 mm | 25-30 cm |
| > 300 g | > 60 mm | > 30 cm |
| Fatend / Hog bung | 300 to 600 g | 40-60 mm | 30-40 cm |
| > 600 g | > 60 mm | > 40 cm |

Casing

Dry weight

Casing diameter

Casing length

Afterend

200 to 300 g

50-60 mm

25-30 cm

> 300 g

> 60 mm

> 30 cm

Chitterling

200 to 300 g

45-60 mm

25-30 cm

> 300 g

> 60 mm

> 30 cm

Fatend / Hog bung

300 to 600 g

40-60 mm

30-40 cm

> 600 g

> 60 mm

> 40 cm

The product is sold either whole or sliced.

When whole, it is tied with string at each end and sold unpackaged or film-wrapped, vacuum-packed or in modified-atmosphere packaging. Sausages of over 600 g are bound in twine or placed in a net.

Sliced sausage is sold film-wrapped, vacuum-packed or in modified-atmosphere packaging.

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

The raw materials used to make ‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’ are obtained from hogs or from sows (up to a maximum of 50 % of the raw material weight) meeting the following requirements:

| — | none of the pigs may be affected by the Rn- allele and the rate of halothane susceptibility must be less than 3 %; |
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none of the pigs may be affected by the Rn- allele and the rate of halothane susceptibility must be less than 3 %;

| — | the feed ration given to hogs in the growing/finishing stages and to dry and gestating sows must have a linoleic acid content of less than 1,9 %; |
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the feed ration given to hogs in the growing/finishing stages and to dry and gestating sows must have a linoleic acid content of less than 1,9 %;

| — | sows must be dry for at least 15 days after their piglets are weaned before they are slaughtered; |
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sows must be dry for at least 15 days after their piglets are weaned before they are slaughtered;

| — | the pigs must have at least 2 hours’ lairage time after delivery to the abattoir before they are slaughtered; |
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the pigs must have at least 2 hours’ lairage time after delivery to the abattoir before they are slaughtered;

| — | hogs must have a hot carcass weight of ≥ 75 kg; |
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hogs must have a hot carcass weight of ≥ 75 kg;

| — | sows must have a hot carcass weight (without head and udders) of ≥ 120 kg; |
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sows must have a hot carcass weight (without head and udders) of ≥ 120 kg;

| — | ultimate pH must be between 5,50 and 6,20; |
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ultimate pH must be between 5,50 and 6,20;

| — | none of the following visual defects may be present: bloodspots, abscesses, staining with faecal dirt or conveyor lubricant, serious defects of colour or consistency; |
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none of the following visual defects may be present: bloodspots, abscesses, staining with faecal dirt or conveyor lubricant, serious defects of colour or consistency;

| — | the fat must be firm and white; |
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the fat must be firm and white;

| — | the meat must be pinkish to red in colour. |
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the meat must be pinkish to red in colour.

The pieces of the cut carcass that may be used to make this product are the collar, loin, ham, belly, shoulder, back fat and lean trimmings. The pork pieces must be skinned correctly.

The sausage mixture is made up of between 15 and 35 % fat and between 65 and 85 % lean.

The cuts of pork are to be delivered fresh or frozen.

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

The entire process of making ‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’, from mincing the meat to dry-curing, must take place in the geographical area.

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

Once the product has been sliced it must be packaged (sliced sausage no longer has its casing) using film-wrapping, vacuum-packing or modified-atmosphere packaging.

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

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4.   Concise definition of the geographical area

The geographical area for the protected geographical indication ‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’ consists of the two departments of Corse-du-Sud and Haute-Corse.

5.   Link with the geographical area

The link between the geographical area and ‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’ is largely based on traditional know-how and specific characteristics.

‘Ile de Beauté’ (‘Isle of Beauty’) is a nickname often used for the French administrative region of Corsica, a mountainous island in the Mediterranean.

Corsica has a Mediterranean climate, characterised by hot, dry summers and mild, wet winters. The island is buffeted by two dominant winds: the nocturnal a tramuntana brings cool nights, and the diurnal u maestrale makes the days dry.

The local soil and climate combine to create ideal conditions for forest growth. Corsica is therefore a region of forests, with broadleaved trees – chestnut, oak and beech in particular – particularly rife across the entire island. A wooded area of 401 817 ha gives Corsica an overall forest cover rate of 46 %, well above the national average of 26,9 %. The most common broadleaved trees are oak trees, notably holm oak, which accounts for 22 % of the island’s tree cover. Cork oak can mainly be found in the centre and south of the island, making up around 15 % of its forests. An area of more than 200 000 hectares is covered with maquis shrubland, often growing up to 5 or 6 metres high and forming a ‘forest’ in itself. Beech trees can be found at elevations of 1 000 m and above, and the chestnut tree, which is particularly suited to Corsica’s natural environment, can be found throughout the island, from right on the shoreline all the way up to 1 200 m above sea level.

The conditions of island life have led the Corsican people to develop ways of making charcuterie that are tailored to the local climate and forest resources.

It is because of Corsica’s dry, windy climate that the dry-salting method of curing pork has been favoured over the cooking of charcuterie practised in northern France.

Making ‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’ is one of the oldest pork preservation traditions and is practised throughout Corsica. It is one of the products eaten in the medium term after the pig is slaughtered. Cured meats have always played an important role in the Corsican diet and, consequently, its culture.

The meat used to make ‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’ is minced roughly, mimicking the result of the traditional method of dicing it with a knife.

The minced meat is then mixed with fine salt and may also be flavoured with wine or seasoning.

The use of large amounts of black pepper (between 4 and 9 g per kg) shows how the curing process has been influenced by the fact that temperatures are high for much of the year: pepper was originally used as a natural insect repellent and has over time become one of the key features of ‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’.

These are hardwood-smoked sausages, which sets them apart from other products where the tendency is to use softwood for smoking. The wood comes from local broadleaved trees, the most commonly used species being those closest at hand and most widely available: oak, chestnut, beech, strawberry tree and heathers. This is a traditional practice that in the past was generally linked to chestnut-growing, which played an important role in the island’s agriculture. Local hardwood has always been used to smoke charcuterie because these species can be found throughout the island and because hardwood is more fire-resistant and gives off much less residue when burnt than softwood. This results in a ‘mild’ and very subtle smoking process, avoiding the saturation of taste that might come from using softwood. Smoking also makes it possible to preserve the sausages and finishes off their external protection from insects. Smoking meat is a custom found particularly in areas where Germanic tribes settled in large numbers. Corsica is therefore somewhat unusual in the Mediterranean basin for having this tradition of smoking meat.

Finally, natural ventilation is used when the sausages are dry-cured. This stage brings out the product’s organoleptic characteristics.

‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’ is one of Corsica’s flagship products, the result of local know-how that reflects the island, its culture and its customs. The use of specific production methods passed down from generation to generation sets it apart from other products. This know-how is what gives it its characteristics:

| — | its typical amber-to-brown tone, not necessarily uniform throughout the product; |
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its typical amber-to-brown tone, not necessarily uniform throughout the product;

| — | a varied texture in the mouth due to the firmness of the meat morsels and the smooth and creamy texture of the fat; |
| --- | --- |

—

a varied texture in the mouth due to the firmness of the meat morsels and the smooth and creamy texture of the fat;

| — | an initial intense aroma combining smokiness and pepperiness, followed by notes of dry-cured meat; |
| --- | --- |

—

an initial intense aroma combining smokiness and pepperiness, followed by notes of dry-cured meat;

| — | just the right balance between saltiness, dry-cured meat and fat; |
| --- | --- |

—

just the right balance between saltiness, dry-cured meat and fat;

| — | a powerful peppery note which prolongs the assault on the palate, bolstering and extending the other flavours; |
| --- | --- |

—

a powerful peppery note which prolongs the assault on the palate, bolstering and extending the other flavours;

| — | a smoky taste that, though long and persistent, does not overpower the ensemble of flavours. |
| --- | --- |

—

a smoky taste that, though long and persistent, does not overpower the ensemble of flavours.

The specific method used to make ‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’ was developed on the basis of traditional practices – such as roughly mincing the meat. It is also linked to the island’s climate and natural resources: the use of black pepper in large quantities, hardwood-smoking using wood from local trees, and using natural ventilation in the dry-curing process are all practices that have been shaped by Corsica’s dry and windy climate, the conditions of island life, and the extent of the island’s forest cover.

The product has a varied texture because the filling is minced quite roughly into firm morsels of meat and fat.

The use of large amounts of black pepper gives the product the powerful peppery note that is a distinguishing feature of ‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’.

Hardwood-smoking over wood from local trees (chestnut, oak, beech, etc.) gives the product a very complex palette of aromatic notes (a long and persistent smoky taste in the mouth), which is another major characteristic of ‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’. It also gives the product its sustained smoky aroma and typical amber colour.

The use of natural ventilation in the drying room during the dry-curing process helps to stabilise and preserve the product and shape its organoleptic characteristics (striking the right balance between saltiness, dried meat and fat).

Know-how has been passed down from generation to generation, helped by the fact that Corsica is an island, a factor that has also enabled the characteristics of ‘Saucisson sec de l’Ile de Beauté’ / ‘Salciccia de l’Ile de Beauté’ to be preserved.

Reference to publication of the product specification

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

https://extranet.inao.gouv.fr/fichier/CDC-SaucissonSecIdB-RepCOM2.pdf

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

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