# C_2021066EN.01006601.xml

| 26.2.2021 | EN | Official Journal of the European Union | C 66/66 |
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26.2.2021

EN

Official Journal of the European Union

C 66/66

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

(2021/C 66/17)

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

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

SINGLE DOCUMENT

‘SALCHICHÓN DE VIC’/‘LLONGANISSA DE VIC’

EU No: PGI-ES-0119-AM02 – 9.9.2020

PDO ( ) PGI (X)

1.   Name(s)

‘Salchichón de Vic’/‘Llonganissa de Vic’

2.   Member State or third country

Spain

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

‘Salchichón de Vic’/‘Llonganissa de Vic’ PGI is a traditional cured sausage from Catalonia, made from lean pork and pork fat and with sugar, salt and pepper as the only seasonings. The meat is minced, left to infuse with the seasoning, stuffed into casings and then cured.

Stuffed into natural casings, it is characterised by a wrinkled external appearance, with the casing adhering tightly to the sausage mixture. It is cylindrical in shape (more or less regular) and whitish on the outside due to the fungal flora, which takes on purplish-brown tones over time. Diced pork fat and peppercorns are visible on the inside.

It has a characteristic, pleasant aroma and flavour, which it gets from the spices and the curing process.

The casing used determines the diameter and size of ‘Salchichón de Vic’/‘Llonganissa de Vic’ PGI. The dimensions at the time of dispatch and curing times are as follows:

| Weight (g) | Cured sausage diameter
  (dry) (mm) | Minimum curing time (in days) |
| --- | --- | --- |
| 200-300 | ≥ 35 | ≤ 75 | 30 days |
| ≥ 300 | > 40 | ≤ 90 | 45 days |

Weight (g)

Cured sausage diameter

(dry) (mm)

Minimum curing time (in days)

200-300

≥ 35

≤ 75

30 days

≥ 300

> 40

≤ 90

45 days

Physical and chemical parameters:

| — | Maximum fat: 48 % (*) |
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Maximum fat: 48 % (*)

| — | Minimum protein: 38 % (*) |
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Minimum protein: 38 % (*)

| — | Maximum collagen/protein ratio x 100: 12 |
| --- | --- |

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Maximum collagen/protein ratio x 100: 12

| — | Total soluble sugars expressed as maximum glucose: 3 % (*) |
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Total soluble sugars expressed as maximum glucose: 3 % (*)

| — | Added protein: none |
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Added protein: none

| — | Water activity at 20 oC: aw < 0,92 |
| --- | --- |

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Water activity at 20 oC: aw < 0,92

| — | 5,3 ≤ pH ≤6,2 |
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5,3 ≤ pH ≤6,2

| (*) | value expressed on a dry matter basis |
| --- | --- |

(*)

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

The product is made using selected lean cuts of pork (ham, shoulder ham and other top-quality lean meat), pork fat, salt, pepper and natural casings (hog bung, middles, sewn casings or dried tubed casings).

The only other ingredients that may be used are sugars (mono- and disaccharides), the producer’s own matured sausage mix, potassium nitrite, sodium nitrite, potassium nitrate, sodium nitrate, ascorbic acid and sodium ascorbate.

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

Production (preparing the fresh meat, trimming and mincing, mixing, kneading, infusing with seasoning, stuffing in casing, and curing or maturing) must take place in the geographical area defined in point 4.

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

‘Salchichón de Vic’ may be sold as packaged slices. It can be sliced and packaged for sale both within and outside of the geographical area described in point 4.

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

Packaging must clearly display the protected name – ‘Salchichón de Vic’ in Spanish or ‘Llonganissa de Vic’ in Catalan – as well as the PGI’s own logo, the EU PGI symbol, an official numbered label issued by the Regulatory Board and all other information generally required under current legislation.

The PGI logo is as follows:

Image 1

4.   Concise definition of the geographical area

The defined area for this PGI comprises the municipalities of the Plain of Vic, which is located in Osona district in the province of Barcelona. These municipalities are:

Aiguafreda, Sant Martí de Centelles, El Brull, Seva, Tona, Muntanyola, Malla, Taradell, Sant Julià de Vilatorta, Santa Eugènia de Berga, Calldetenes, Folgueroles, Vic, Santa Eulàlia de Riuprimer, Gurb, Tavèrnolas, Roda de Ter, Manlleu, Santa Cecila de Voltregà, Sant Hipòlit de Voltregà, Les Masies de Voltregà, Oris, Torelló, Centelles, Balenyà, Les Masies de Roda, San Vicenç de Torelló and Sant Pere de Torelló.

5.   Link with the geographical area

The uniqueness of ‘Salchichón de Vic’ is based on the fame and reputation that this product has acquired both in Catalonia and in the rest of Spain over the centuries, especially from the 19th century onwards. It is also due to the environmental and climate conditions in the geographical area that enable its production.

The geographical area for the PGI, the Plain of Vic, is a plain with outstanding agricultural conditions and a large number of farms and small rural towns. The area is located at an altitude of between 400 and 600 metres and is surrounded by the Guilleries, Montseny, Collsacabra and Lluçanés mountain systems, which give it a certain degree of isolation. While it has what is known as a ‘continental’ Mediterranean climate, its location means that the air often stagnates during high pressure conditions, which leads to thermal inversion, bringing lower temperatures – sometimes as much as 20 oC lower – in the plain than in the surrounding areas. Moreover, mists hover persistently over the area (225 days of mist per year on average). For all of these reasons, the Plain of Vic has very specific environmental conditions that are difficult to replicate. This promotes the development of typical microbial flora, which is responsible for the fermentation and enzymatic processes that give ‘Salchichón de Vic’ its characteristic aroma and flavour.

While the earliest written references to ‘Salchichón de Vic’ date back to 1456, its origins might even be traced back to the 4th century. This product was historically made in rural households as a way of preserving prime cuts of meat. There are many written references to the quality and good reputation of ‘Salchichón de Vic’ dating from the mid-19th century onwards. One example is a reference to ‘the now-famous salchichones de Vic’ published in the El Porvenir newspaper on 29 May 1867. It is even known that King Alfonso XIII himself was a fan of the product. Thus, the place-name Vic and the term salchichón have for years gone together like a first name and a great family surname, and over time the sausage has become regarded as a small treasure.

Although the term traditionally used is salchichón, meaning a thick cured sausage, the original, native name of this product is llonganissa, the Catalan term, which became salchichón in Spanish. This is why the names ‘Salchichón de Vic’ and ‘Llonganissa de Vic’ are used interchangeably.

In summary, ‘Salchichón de Vic’ is a product with an excellent reputation, reflecting experience passed down from generation to generation of producers and the specific environmental conditions of the geographical area in which it is made.

Reference to publication of the product specification

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

The updated product specification can be found at http://agricultura.gencat.cat/web/.content/al_alimentacio/al02_qualitat_alimentaria/normativa-dop-igp/plecs-tramit/pliego-condiciones-igp-llonganissa-vic-cambio-logo.pdf while the amendment process is underway and will be published on http://agricultura.gencat.cat/ca/ambits/alimentacio/segells-qualitat-diferenciada/distintius-origen/dop-igp/normativa-dop-igp/plecs-condicions/ once it has been approved.

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

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