# C_2009160EN.01001201.xml

| 14.7.2009 | EN | Official Journal of the European Union | C 160/12 |
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14.7.2009

EN

Official Journal of the European Union

C 160/12

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Publication of an application pursuant to Article 8(2) of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialities guaranteed

2009/C 160/07

This publication confers the right to object to the application pursuant to Article 9 of Council Regulation (EC) No 509/2006. Statements of objection must reach the Commission within six months from the date of this publication.

APPLICATION FOR REGISTRATION OF A TSG

COUNCIL REGULATION (EC) No 509/2006

COUNCIL REGULATION (EC) No 509/2006

‘KIEŁBASA MYŚLIWSKA’

‘KIEŁBASA MYŚLIWSKA’

EC No: PL-TSG-0007-0053-19.03.2007

EC No: PL-TSG-0007-0053-19.03.2007

1.   Name and address of the applicant group:

Name and address of the applicant group:

Name: Związek „Polskie Mięso”

Address:

| ul. Chałubińskiego 8 |
| --- |
| 00-613 Warszawa |
| POLSKA/POLAND |

ul. Chałubińskiego 8

00-613 Warszawa

POLSKA/POLAND

Tel. +48 228302657

Faks +48 228301648

E-mail: info@polskie-mieso.pl

2.   Member State or third country:

Member State or third country:

Poland

3.   Product Specification:

Product Specification:

3.1.   Name(s) to be registered (Article 2 of Regulation (EC) No 1216/2007):

Name(s) to be registered (Article 2 of Regulation (EC) No 1216/2007):

‘Kiełbasa myśliwska’

3.2.   Whether the name:

Whether the name:

 is specific in itself

Image

The name ‘kiełbasa myśliwska’ expresses the specific character of the product. The product’s specific character as expressed in the name is reflected in its etymological derivation from the words ‘myśliwy’ (hunter) and ‘myślistwo’ (hunting), and indicates its original purpose: smoked-meat products of this type were originally used by hunters as dry provisions. Its good keeping qualities and its handiness have made it an ideal part of the provisions that people take with them on walks and journeys and for longer stays in places where hot meals are hard to come by. Only with time has this product become more widely marketed, but its name has not changed.

myśliwy

myślistwo

3.3.   Whether reservation of the name is sought under Article 13(2) of Regulation (EC) No 509/2006:

Whether reservation of the name is sought under Article 13(2) of Regulation (EC) No 509/2006:

 Registration with reservation of the name

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3.4.   Type of product:

Type of product:

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

Class 1.2 —

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

3.5.   Description of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(1) of Regulation (EC) No 1216/2007):

Description of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(1) of Regulation (EC) No 1216/2007):

‘Kiełbasa myśliwska’ sausage is short, dark brown in colour and has an evenly wrinkled surface (free of lengthwise depressions). Its appearance is that of sticks bent into a crescent shape, usually divided into ‘pairs’ (unseparated at the twist-off point), of around 15 cm in length and over 32 mm in diameter.

The surface of ‘kielbasa myśliwska’ is dark brown in colour. Dark-red pieces of Class I pork and pale-red pieces of Class II pork can be seen in cross-section.

The ‘feel to the touch’ is that of a smooth, dry and evenly wrinkled surface.

‘Kielbasa myśliwska’ is characterised by the taste of tenderised, cured, baked and smoked pork, with seasonings added.

Apart from its specific taste, the sausage is distinguished by its tenderness.

Chemical composition:

| — | protein content — not less than 17,0 %, |
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—

protein content — not less than 17,0 %,

| — | water content — not more than 55,0 %, |
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—

water content — not more than 55,0 %,

| — | fat content — not more than 45,0 %, |
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—

fat content — not more than 45,0 %,

| — | salt content — not more than 4,5 %, |
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—

salt content — not more than 4,5 %,

| — | nitrate (III) and nitrate (V) content expressed as NaNO2 — not more than 0,0125 %. |
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—

nitrate (III) and nitrate (V) content expressed as NaNO2 — not more than 0,0125 %.

2

The above chemical composition values ensure the traditional quality of the product. The finished product yield relative to the meat used as a raw material must be less than 68 %.

3.6.   Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(2) of Regulation (EC) No 1216/2007):

Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(2) of Regulation (EC) No 1216/2007):

Ingredients

Ingredients

| | Meat (100 kg of raw material)






  — | Class I pork with a fat content of up to 15 % — 30 kg, |
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Meat (100 kg of raw material)

—

Class I pork with a fat content of up to 15 % — 30 kg,

| — | Class IIA pork with a fat content of up to 20 % — 50 kg, |
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—

Class IIA pork with a fat content of up to 20 % — 50 kg,

| — | Class III pork with a fat content of up to 25 % — 20 kg. |
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—

Class III pork with a fat content of up to 25 % — 20 kg.

Up to 50 % of the Class IIA pork or Class III pork may be replaced by beef.

| | Seasonings (per 100 kg of meat)






  — | natural pepper — 0,15 kg, |
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Seasonings (per 100 kg of meat)

—

natural pepper — 0,15 kg,

| — | juniper — 0,10 kg, |
| --- | --- |

—

juniper — 0,10 kg,

| — | fresh garlic — 0,10 kg, |
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—

fresh garlic — 0,10 kg,

| — | sugar — 0,20 kg, |
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—

sugar — 0,20 kg,

| | Other additives:






  — | curing mix (on the basis of a mixture of table salt (NaCl) and sodium nitrite (NaNO2)) — about 2 kg, |
| --- | --- | --- |

Other additives:

—

curing mix (on the basis of a mixture of table salt (NaCl) and sodium nitrite (NaNO2)) — about 2 kg,

2

| — | tenderising mix (with the following composition: 1 litre of 10 % table vinegar, 1 litre of water, 1 litre of rapeseed or sunflower oil) — 3 litres. |
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—

tenderising mix (with the following composition: 1 litre of 10 % table vinegar, 1 litre of water, 1 litre of rapeseed or sunflower oil) — 3 litres.

Feeding in the context of the production of pork intended for use in the making of ‘kiełbasa myśliwska’:

Feeding refers to fatty-meat fattening. The aim is to produce pigs with a bodyweight of up to 120 kg, characterised by a higher intramuscular fat content (more than 3 %).

| — | Fattening is based on late-maturing breeds, and an appropriate fattening regime makes it possible to achieve the desired intramuscular fat content. The breeds used for fattening do not carry the RN gene, and the RYR 1T gene is present in 20 % of the population. |
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—

Fattening is based on late-maturing breeds, and an appropriate fattening regime makes it possible to achieve the desired intramuscular fat content. The breeds used for fattening do not carry the RN gene, and the RYR 1T gene is present in 20 % of the population.

| — | Fattening should be carried out in three phases — phase I up to about 60 kg, phase II up to about 90 kg, and phase III up to about 120 kg. |
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Fattening should be carried out in three phases — phase I up to about 60 kg, phase II up to about 90 kg, and phase III up to about 120 kg.

| — | Fattening of animals up to 90 kg bodyweight is carried out using two types of feed mixes. The feed mixes (doses) contain:






  — | as energy components: cereal middlings — wheat, barley, rye, oat, triticale or maize; maize middlings and middlings from naked oat varieties may account for up to 30 % of the mix, |
| --- | --- | --- |

—

Fattening of animals up to 90 kg bodyweight is carried out using two types of feed mixes. The feed mixes (doses) contain:

—

as energy components: cereal middlings — wheat, barley, rye, oat, triticale or maize; maize middlings and middlings from naked oat varieties may account for up to 30 % of the mix,

| — | as protein components: lupin, field bean and pea middlings, post-extraction soya meal, post-extraction rapeseed meal, rapeseed oil cake, fodder yeast or dried green fodder. |
| --- | --- |

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as protein components: lupin, field bean and pea middlings, post-extraction soya meal, post-extraction rapeseed meal, rapeseed oil cake, fodder yeast or dried green fodder.

| — | Feed mixes (doses) for animals from 90 to 120 kg contain:






  — | as energy components: wheat, barley, rye and triticale middlings. Maize middlings and middlings of naked oat varieties may not be used in mixes (doses), |
| --- | --- | --- |

—

Feed mixes (doses) for animals from 90 to 120 kg contain:

—

as energy components: wheat, barley, rye and triticale middlings. Maize middlings and middlings of naked oat varieties may not be used in mixes (doses),

| — | as protein components: middlings of leguminous crops (lupin, field bean and pea), post-extraction soya meal, rapeseed oilcake or post-extraction rapeseed meal and dried green fodder. |
| --- | --- |

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as protein components: middlings of leguminous crops (lupin, field bean and pea), post-extraction soya meal, rapeseed oilcake or post-extraction rapeseed meal and dried green fodder.

| — | At no point in the feeding cycle may the following be used: vegetable oils, feed of animal origin, e.g. powdered milk, dried whey, fish meal. |
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—

At no point in the feeding cycle may the following be used: vegetable oils, feed of animal origin, e.g. powdered milk, dried whey, fish meal.

| — | The metabolic energy content in mixes in all phases of fattening is 12-13 MJ of ME/kg of mix. The protein content in mixes should be around 16-18 % in the first phase of fattening, 15-16 % in the second phase, and about 14 % in the final phase. |
| --- | --- |

—

The metabolic energy content in mixes in all phases of fattening is 12-13 MJ of ME/kg of mix. The protein content in mixes should be around 16-18 % in the first phase of fattening, 15-16 % in the second phase, and about 14 % in the final phase.

| — | Doses for fatteners may be based on nutritive mixes alone, or nutritive mixes and bulk feed, i.e. potatoes and green fodder. |
| --- | --- |

—

Doses for fatteners may be based on nutritive mixes alone, or nutritive mixes and bulk feed, i.e. potatoes and green fodder.

Stages in the production of “kiełbasa myśliwska”

Stages in the production of “kiełbasa myśliwska”

| Stage 1 | Preliminary cutting up of all meat ingredients. Ensuring that the pieces of meat are of a uniform size (up to about 5 cm in diameter). |
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Stage 1

Preliminary cutting up of all meat ingredients. Ensuring that the pieces of meat are of a uniform size (up to about 5 cm in diameter).

| Stage 2 | Traditional curing (dry method) for about 48 hours, using a curing mix. |
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Stage 2

Traditional curing (dry method) for about 48 hours, using a curing mix.

| Stage 3 | Mechanical processing: Class I meat is reduced to around 20 mm in size, Class IIA meat to around 8 mm in size, and Class III meat to around 3 mm, and is then minced together with 2 kg of ice. |
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Stage 3

Mechanical processing: Class I meat is reduced to around 20 mm in size, Class IIA meat to around 8 mm in size, and Class III meat to around 3 mm, and is then minced together with 2 kg of ice.

| Stage 4 | Addition of tenderising mix to Class I and Class IIA meat — thorough blending. |
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Stage 4

Addition of tenderising mix to Class I and Class IIA meat — thorough blending.

| Stage 5 | Addition of minced Class III pork and seasonings — thorough blending. |
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Stage 5

Addition of minced Class III pork and seasonings — thorough blending.

| Stage 6 | Stuffing into natural pig intestines of over 32 mm in diameter and twisting-off of sticks of about 15 cm in length. |
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Stage 6

Stuffing into natural pig intestines of over 32 mm in diameter and twisting-off of sticks of about 15 cm in length.

| Stage 7 | Settling at a temperature not exceeding 30 °C for two hours. Preliminary drying of the surface, ‘settling’ of the ingredients within the sticks. |
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Stage 7

Settling at a temperature not exceeding 30 °C for two hours. Preliminary drying of the surface, ‘settling’ of the ingredients within the sticks.

| Stage 8 | Drying of the surface and traditional smoking in hot smoke (for about 135 minutes) and baking until a temperature of at least 70 °C is reached inside the sticks. |
| --- | --- |

Stage 8

Drying of the surface and traditional smoking in hot smoke (for about 135 minutes) and baking until a temperature of at least 70 °C is reached inside the sticks.

| Stage 9 | Chilling and refrigeration to below 10 °C. |
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Stage 9

Chilling and refrigeration to below 10 °C.

| Stage 10 | Drying at 14-18 °C and 70-80 % humidity for 5-7 days until the desired yield is obtained (not exceeding 68 %). |
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Stage 10

Drying at 14-18 °C and 70-80 % humidity for 5-7 days until the desired yield is obtained (not exceeding 68 %).

3.7.   Specific character of the agricultural product or foodstuff (Article 3(3) of Regulation (EC) No 1216/2007):

Specific character of the agricultural product or foodstuff (Article 3(3) of Regulation (EC) No 1216/2007):

The specific character of ‘kiełbasa myśliwska’ derives from several attributes that are typical of the product:

| — | tenderness, succulence and specific properties of the meat, |
| --- | --- |

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tenderness, succulence and specific properties of the meat,

| — | exceptional taste and aroma, |
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exceptional taste and aroma,

| — | short, characteristic shape, |
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short, characteristic shape,

| — | exceptionally long shelf-life. |
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exceptionally long shelf-life.

Tenderness, succulence and specific properties of the meat

Tenderness, succulence and specific properties of the meat

Pork from pigs of late-maturing breeds fattened to a bodyweight of about 120 kg and having the genetic traits described in point 3.6 is an essential ingredient of ‘kiełbasa myśliwska’ which influences the specific nature of the sausage. Compliance with these requirements yields an intramuscular fat content in excess of 3 %, ensuring that the meat possesses the appropriate gustatory and technological properties that are essential for the production of ‘kiełbasa myśliwska’. The use of such raw materials and conformity to the traditional method of production, with special regard to the stages of mincing, curing and smoking, ensures that ‘kiełbasa myśliwska’ is exceptionally tender and succulent.

The addition to the pork of a specially selected tenderising mix composed of vinegar, water and rapeseed or sunflower oil is what makes the meat used in the production of ‘kiełbasa myśliwska’ so tender.

Exceptional taste and aroma

Exceptional taste and aroma

Its taste and aroma are the features which set ‘kiełbasa myśliwska’ apart from other sausages. These features are the result of the use in the production process of appropriately selected seasonings and the proportions thereof, namely juniper, natural pepper, sugar and the curing mix, as well as the fresh garlic typical of this product and the tenderising mix.

The exceptional taste and aroma is also achieved by means of smoking and drying and thanks to the prolonged period of drying that is typical of ‘kiełbasa myśliwska’.

Short, characteristic shape

Short, characteristic shape

The specific character of ‘kiełbasa myśliwska’ is linked mainly to its unique shape. ‘Kiełbasa myśliwska’ is short and has the appearance of evenly wrinkled sticks bent into a crescent shape and usually divided into ‘pairs’ (unseparated at the twist-off point).

The main attribute and trait of ‘kiełbasa myśliwska’ is its exceptional ‘handiness’. Its shape is recognisable, and the product is exceptionally “handy” and is consumed in particular on different kinds of outings and journeys.

Exceptionally long shelf-life

Exceptionally long shelf-life

The exceptionally long shelf-life of ‘kiełbasa myśliwska’, which is used mainly to supplement hunters’ or tourists’ provisions, is also one of its essential features and is achieved thanks to the traditional use of fresh garlic and the prolonged period of after-drying during the final stage of production.

3.8.   Traditional character of the agricultural product or foodstuff (Article 3(4) of Regulation (EC) No 1216/2007):

Traditional character of the agricultural product or foodstuff (Article 3(4) of Regulation (EC) No 1216/2007):

Traditional raw materials and composition

Traditional raw materials and composition

| 1. | Pork from traditionally fed pigs:
  The meat of pigs kept for the production of ‘kiełbasa myśliwska’ must have an intramuscular fat content of more than 3 %; this is the marbling that confers on the product the desired tenderness, succulence and excellent taste. The use of such meat has a decisive influence on the quality of the final product and its specific character, and is in keeping with the traditional method of production. |
| --- | --- |

1.

Pork from traditionally fed pigs:

The meat of pigs kept for the production of ‘kiełbasa myśliwska’ must have an intramuscular fat content of more than 3 %; this is the marbling that confers on the product the desired tenderness, succulence and excellent taste. The use of such meat has a decisive influence on the quality of the final product and its specific character, and is in keeping with the traditional method of production.

| 2. | Appropriately selected seasonings:
  The use in the production process of appropriately selected seasonings and the proportions thereof, namely natural pepper, juniper, sugar and the curing mix, and in particular fresh garlic and the tenderising mix, stems directly from the experience and long tradition of producing meat products in Poland. |
| --- | --- |

2.

Appropriately selected seasonings:

The use in the production process of appropriately selected seasonings and the proportions thereof, namely natural pepper, juniper, sugar and the curing mix, and in particular fresh garlic and the tenderising mix, stems directly from the experience and long tradition of producing meat products in Poland.

Traditional method of production

Traditional method of production

Hunting had been governed by its own set of rules and customs for centuries. Descriptions of the chase are found in Polish literature, including the national epic poem ‘Pan Tadeusz’ by Adam Mickiewicz, dating from 1834. It constituted an almost social celebration, replete with rituals and symbolism — such as the hunting signals blown on the horn, the huntsman's initiation or ‘christening’ and the end-of-hunt feasts. Hunting associations established since have adopted these traditions and cultivate them to this day.

The hunter's bag has been an indispensable and customary element of hunting gear. It contained, amongst other things, dry provisions suitable for all-day walks around the forest. Descriptions of meals taken in the course of a hunt are found in literature, including the above-mentioned ‘Pan Tadeusz’. Dried and smoked, hence relatively durable, sausage has always been part of the provisions eaten at rest stops.

The name ‘kiełbasa myśliwska’ most likely appeared in the inter-war years of the 20th century, when the production of smoked meat products developed in numerous small processing plants in Poland, as reported in the periodical ‘Gospodarka Mięsna’ No 1-2 of 1949.

‘Kiełbasa myśliwska’ met with great commercial success in Poland after the Second World War. Pursuant to Order No 485 of the Minister for the Meat and Dairy Industry of 3 November 1953, ‘kiełbasa myśliwska’ was included on the official list of smoked-meat products destined for the market and subsequently, for quality reasons, recipes and technological documentation were standardised in accordance with standard RN-54/MPMiMl-Mięs-58 of 30 December 1954 and pursuant to Internal Regulation No 21 of the Meat Industry Central Office, issued in Warsaw in 1964. To this day, ‘kiełbasa myśliwska’ remains one of the most popular and keenly consumed smoked-meat products.

3.9.   Minimum requirements and procedures to check the specific character (Article 4 of Regulation (EC) No 1216/2007):

Minimum requirements and procedures to check the specific character (Article 4 of Regulation (EC) No 1216/2007):

With regard to the specific character of ‘kiełbasa myśliwska’, the following in particular should be subjected to checks:

| 1. | Quality of raw materials used in production (pork, seasonings), including






  — | technological suitability of the meat, |
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1.

Quality of raw materials used in production (pork, seasonings), including

—

technological suitability of the meat,

| — | type of fattening, |
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—

type of fattening,

| — | curing time, |
| --- | --- |

—

curing time,

| — | seasonings used in the production of ‘kiełbasa myśliwska’ and the proportions in which they are used. |
| --- | --- |

—

seasonings used in the production of ‘kiełbasa myśliwska’ and the proportions in which they are used.

| 2. | ‘Kiełbasa myśliwska’ smoking process
  In the course of an inspection, the following must be checked:






  — | maintenance of the temperature required for traditional smoking in hot smoke and the heating temperature, |
| --- | --- | --- |

2.

‘Kiełbasa myśliwska’ smoking process

In the course of an inspection, the following must be checked:

—

maintenance of the temperature required for traditional smoking in hot smoke and the heating temperature,

| — | maintenance of the duration and temperature of repeat smoking in cold smoke, |
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—

maintenance of the duration and temperature of repeat smoking in cold smoke,

| — | use of beech chips for smoking in cold smoke. |
| --- | --- |

—

use of beech chips for smoking in cold smoke.

| 3. | Quality of the finished product:






  — | protein content, |
| --- | --- | --- |

3.

Quality of the finished product:

—

protein content,

| — | water content, |
| --- | --- |

—

water content,

| — | fat content, |
| --- | --- |

—

fat content,

| — | sodium chloride content, |
| --- | --- |

—

sodium chloride content,

| — | nitrate (III) and nitrate (V) content, |
| --- | --- |

—

nitrate (III) and nitrate (V) content,

| — | taste and aroma. |
| --- | --- |

—

taste and aroma.

| 4. | Shape of the product. |
| --- | --- |

4.

Shape of the product.

Frequency of checks:

Checks on the above-mentioned stages must be carried out once every two months. If all these stages are functioning correctly, the frequency of the checks may be reduced to two per year.

If irregularities occur at any stage, the frequency of checks on that stage must be increased (to once every two months). Checks on other stages may continue to be carried out once every six months.

4.   Authorities or bodies verifying compliance with the product specification:

Authorities or bodies verifying compliance with the product specification:

4.1.   Name and address:

Name and address:

Name: Główny Inspektorat Jakości Handlowej Artykułów Rolno-Spożywczych

Address:

| ul. Wspólna 30 |
| --- |
| 00-930 Warszawa |
| POLSKA/POLAND |

ul. Wspólna 30

00-930 Warszawa

POLSKA/POLAND

Tel. +48 226232901

Faks +48 226232099

E-mail: —

ImagePublic Private

4.2.   Specific tasks of the authority or body:

Specific tasks of the authority or body:

The above inspection authority is responsible for checks on the entire specification.

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