# C_2010311EN.01002401.xml

| 16.11.2010 | EN | Official Journal of the European Union | C 311/24 |
| ---------- | -- | -------------------------------------- | -------- |

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Publication of an amendment 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 311/10

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

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

AMENDMENT APPLICATION ACCORDING TO ARTICLE 9

‘COPPA PIACENTINA’

EC No: IT-PDO-0117-1498-31.10.2001

PGI ( ) PDO ( X )

1.   Heading in the product specification affected by the amendment:

|  | Name of product |
| ----- | ------------------------- |
| Image | Description of product |
|  | Geographical area |
|  | Proof of origin |
| Image | Method of production |
|  | Link |
| Image | Labelling |
|  | National requirements |
| Image | Other — inspection system |

2.   Type of amendment(s):

|  | Amendment to Single Document or Summary Sheet |
| ----- | ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |
| Image | Amendment to Specification of registered PDO or PGI for which neither the Single Document nor the Summary Sheet have been published |
|  | Amendment to Specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006) |
|  | Temporary amendment to Specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) |

3.   Amendment(s):

| 1. | In the fourth paragraph of Article 2:
‘The pigs must weigh at least 160 kg (with a 10 % margin of tolerance),’,
has been replaced by:
‘The pigs must weigh 160 kg (with a 10 % margin of tolerance)’.
This amendment is to correct a mistake in the previous specification as regards the pigs’ minimum weight, since the weight was referred to at the same time as being ‘at least’ two different values; the reference is amended so that the pigs’ weight must fall within a range around one specific value (160 kg). |
| -- | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |

| 2. | In the fifth paragraph of Article 2:
‘The slaughterhouse certificate,’
has been replaced by:
‘The declaration of origin of the meat released by the slaughterer,’.
This is a straightforward correction of the word ‘certificate’ in the previous specification by the more appropriate ‘declaration of origin of the meat’. |
| -- | -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 3. | In the third paragraph of Article 3:
‘35 to 40 cm in length’,
has been replaced by:
‘weighing no less than 2,5 kg.’.
Such amendment is necessary in order to allow the raw material to be characterised better inasmuch as weight is easier and more accurately ascertainable than length. Muscle tissue may extend or contract and length may therefore be affected. The amendment has therefore been proposed as a result of the long experience of producers and their need for more reliable control values. |
| -- | -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 4. | In the third paragraph of Article 3:
‘If the muscle mass is taken to a processing plant, this must be done within 24 hours using refrigerated containers.’
has been replaced by:
‘The muscle mass must be taken to a processing plant within 72 hours using refrigerated containers.’
This amendment removes the term ‘if’, since moving the coppa to the processing plant is now an established part of the operation for producers. Additional time has been provided for the cuts of muscle parts to be moved to the processing plant as a result of the technical and logistical requirements and is linked to the preparation time for muscle mass, the time for refrigeration of muscle in the slaughterer’s coldstore, transport time and the opening times of the processing plants. |
| -- | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |

| 5. | The following, fourth, paragraph of Article 3 has been deleted:
‘The coppa is immediately cooled in refrigerators for 24 hours until it reaches an internal temperature of 0 to 1 °C’.
The deletion is a consequence of the preceding amendment since immediate refrigeration of the raw material for 24 hours is no longer obligatory. What matters is that the coppa should arrive at the processing plant at an appropriate temperature having observed cold chain requirements. |
| -- | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 6. | In the first paragraph of Article 4:
‘Sodium chloride = 2,5 kg Potassium nitrate = 150 ppm Crushed pepper = 25/30 g Spice mixture:
Ground cinnamon = 10/15 g Cloves = 20/25 g Bay seeds = 10 g Ground nutmeg = 7/8 g NB: AMOUNTS FOR 100 KG OF FRESH MEAT.’
has been replaced by:
‘Amounts per 100 kg of fresh meat
sodium chloride = min 1,5 kg-max 3,5 kg sodium and/or potassium nitrate: = max 15 g black and/or white pepper whole and/or crushed = min. 15 gr-max 30 g Spice mixture:
ground cinnamon = max 15 g cloves = max 25 g bay = max 10 g ground nutmeg = max 10 g’ For the mixture of natural salts and flavourings, minimum and/or maximum amounts of individual ingredients have been introduced or made more precise so as to allow each producer to personalise the recipe, bearing in mind that this is nevertheless a traditional product. | | ‘Sodium chloride = 2,5 kg | | Potassium nitrate = 150 ppm | | Crushed pepper = 25/30 g | | Ground cinnamon = 10/15 g | | Cloves = 20/25 g | | Bay seeds = 10 g | | Ground nutmeg = 7/8 g | | sodium chloride = min 1,5 kg-max 3,5 kg | | sodium and/or potassium nitrate: = max 15 g | | black and/or white pepper whole and/or crushed = min. 15 gr-max 30 g | | ground cinnamon = max 15 g | | cloves = max 25 g | | bay = max 10 g | | ground nutmeg = max 10 g’ |
| -- | --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | | ------------------------- | | --------------------------- | | ------------------------ | | ------------------------- | | ---------------- | | ---------------- | | --------------------- | | --------------------------------------- | | ------------------------------------------- | | -------------------------------------------------------------------- | | -------------------------- | | ----------------- | | -------------- | | ------------------------- |
| | ‘Sodium chloride = 2,5 kg | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | Potassium nitrate = 150 ppm | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | Crushed pepper = 25/30 g | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | Ground cinnamon = 10/15 g | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | Cloves = 20/25 g | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | Bay seeds = 10 g | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | Ground nutmeg = 7/8 g | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | sodium chloride = min 1,5 kg-max 3,5 kg | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | sodium and/or potassium nitrate: = max 15 g | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | black and/or white pepper whole and/or crushed = min. 15 gr-max 30 g | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | ground cinnamon = max 15 g | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | cloves = max 25 g | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | bay = max 10 g | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | ground nutmeg = max 10 g’ | | | | | | | | | | | | | | | | | | | | | | | | | | | | |

| 7. | In the third paragraph of Article 4:
‘The salted coppa are kept in refrigerators for at least 7 days, then are “massaged” by hand and covered in pig's abdominal wall.’,
has been replaced by:
‘The salted coppa are kept in refrigerators for at least 7 days. During this period, the coppa is “massaged” by hand and then covered in pig's abdominal wall.’
This adjustment is necessary in order to make clearer the sequence of stages which the coppa goes through. In particular, it is made clear that the coppa are manually massaged during the refrigerated storage stage and only afterwards covered in pig's abdominal wall. |
| -- | --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 8. | In the fifth paragraph of Article 4:
‘The next drying stage takes place in appropriate drying chambers with climate control set at a temperature ranging from 17 °C to 20 °C, humidity at 75 % to 80 % and ventilation at 1 to 7 m/s for at least 7 days or, in any event, until the characteristic “mould” has appeared, at which point the product turns the typical rose colour.’,
has been replaced by:
‘The next drying stage takes place in appropriate drying chambers with climate control set at a temperature ranging from 15 °C to 25 °C, humidity at 40 % to 90 %, under ventilation, for at least 7 days or, in any event, until the characteristic “mould” has appeared, at which point the product turns the typical rose colour.’
This amendment seeks to correct the production specification which laid down more restricted humidity and temperature values because they are intended to be average values. The need for producers to set out more detailed procedures in the production specification has prompted corrections to the humidity and temperature values in order to make it possible to monitor better the progress of the maturing process. During the first drying stage coppa must lose humidity slowly so that its surface does not become excessively dry, thus compromising subsequent stages of the manufacture. This gradual drying process could not take place in the humidity and temperature conditions provided for under the former specification. The extension of the humidity and temperature range thus makes the production conditions more precise, thereby reflecting the customary manufacturing cycle which has always been observed. Any reference to the speed of ventilation has also been removed since it was considered superfluous, it being sufficient that the temperature and humidity is set; the reference is therefore only to ‘under ventilation’. |
| -- | ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 9. | In the first paragraph of Article 5:
‘ “Coppa Piacentina” is matured in premises with a temperature between 10 °C and 14 °C and relative humidity between 70 % and 80 %.’
has been replaced by:
‘ “Coppa Piacentina” is matured in premises with a temperature between 10 °C and 20 °C and relative humidity between 70 % and 90 %.’
This amendment is prompted by the requirement of the producers to monitor better the maturing stage. For this reason, the proposal is to extend the temperature and humidity range by inserting values which were not mentioned in the first version of the document. The value range as defined here now takes into account the climatic variations in the province of Piacenza which influence the ambient conditions prevailing in the natural cellars where coppa is matured. |
| -- | -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 10. | In the first paragraph of Article 6:
‘When put up for consumption, “Coppa Piacentina” has the following organoleptic, chemical, chemical and physical, and microbiological characteristics:’
has been replaced by:
‘When put up for consumption, “Coppa Piacentina” has the following organoleptic and chemical and physical characteristics:’
This is a formal amendment only, involving the deletion of ‘microbiological characteristics’ for the reasons given in note 12 below and the reference to ‘chemical characteristics’ because it is superfluous, these being included in ‘chemical and physical characteristics’. |
| --- | ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 11. | In the first paragraph of the first subheading of Article 6:
‘External appearance: cylindrical shape slightly thinner at the ends ...’,
has been replaced by:
‘External appearance: cylindrical shape slightly thinner at one end ...; weight: not less than 1,5 kg; ...’
This amendment corrects a drafting error inasmuch as the traditional product is thinner at one end rather than at both ends. The minimum weight of the finished product, not less than 1,5 kg, is also introduced in order to further describe the product. |
| --- | ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 12. | The following entry in Article 6 has been deleted:
‘MICROBIOLOGICAL CHARACTERISTICS
Total microbial load
= 1,3107
1,8108 Micrococcaceae
= 1,2105
6,0107 Coagulase-positive staphylococci
< 30
< 30 Lactic bacteria
= 30
270 Enterobacteria
< 3
< 3 Salmonella in 25 g
= absent (average sample)’ The reference to microbiological characteristics has been dropped, the description being regarded as superfluous given that the relevant parameters and limits apply in any case by virtue of the sanitary rules in force. | Total microbial load | = 1,3107 | 1,8108 | Micrococcaceae | = 1,2105 | 6,0107 | Coagulase-positive staphylococci | < 30 | < 30 | Lactic bacteria | = 30 | 270 | Enterobacteria | < 3 | < 3 | Salmonella in 25 g | = absent (average sample)’ |
| -------------------------------- | ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | -------------------- | -------- | ------ | -------------- | -------- | ------ | -------------------------------- | ---- | ---- | --------------- | ---- | --- | -------------- | --- | --- | ------------------ | -------------------------- |
| Total microbial load | = 1,3107 | 1,8108 | | | | | | | | | | | | | | | | |
| Micrococcaceae | = 1,2105 | 6,0107 | | | | | | | | | | | | | | | | |
| Coagulase-positive staphylococci | < 30 | < 30 | | | | | | | | | | | | | | | | |
| Lactic bacteria | = 30 | 270 | | | | | | | | | | | | | | | | |
| Enterobacteria | < 3 | < 3 | | | | | | | | | | | | | | | | |
| Salmonella in 25 g | = absent (average sample)’ | | | | | | | | | | | | | | | | | |

| 13. | The following entry in Article 6:
‘CHEMICO-PHYSICAL CHARACTERISTICS:
Moisture, %
= 34,84
38,47 Protein (N × 6,25), %
= 25,65
25,74 Fat, %
= 31,86
28,70 Ash, %
= 7,21
6,98 Lactose (enzymatic method), %
= 0,03
0,03 Glucose (enzymatic method), %
= 0,13
0,7 Fructose (enzymatic method), %
= 0,03
absent Sucrose (enzymatic method), %
= 0,04
absent Cholesterol, mg/100 g
= 5,90
— pH
= 5,90
5,92’ has been replaced by:
‘CHEMICO-PHYSICAL CHARACTERISTICS
MIN
MAX Moisture, %
= 27
43 Protein (N × 6,25), %
= 19
34 Fat, %
= 19
43 Ash, %
= 4
7,5 pH
= 5,5
6,5’ The amendment, which relates to the chemical and physical characteristics, is necessary both to correct some errors in the former specification and to respond to the producers’ need to describe more accurately the characteristics of Coppa Piacentina. In particular, the opportunity has been taken to revise the range of percentages for humidity, protein, fat, ash and pH since they did not reflect the characteristics of the matured product. They are, in fact, variable according to the period of maturing; since Coppa Piacentina is also matured beyond the minimum period laid down in the production specification (six months), it is clear that, as maturing progresses, the chemical and physical values change. In addition, the parameters relating to lactose, glucose, fructose, sucrose and cholesterol have been removed as not being essential to identify whether the product is ready. | Moisture, % | = 34,84 | 38,47 | Protein (N × 6,25), % | = 25,65 | 25,74 | Fat, % | = 31,86 | 28,70 | Ash, % | = 7,21 | 6,98 | Lactose (enzymatic method), % | = 0,03 | 0,03 | Glucose (enzymatic method), % | = 0,13 | 0,7 | Fructose (enzymatic method), % | = 0,03 | absent | Sucrose (enzymatic method), % | = 0,04 | absent | Cholesterol, mg/100 g | = 5,90 | — | pH | = 5,90 | 5,92’ | | MIN | MAX | Moisture, % | = 27 | 43 | Protein (N × 6,25), % | = 19 | 34 | Fat, % | = 19 | 43 | Ash, % | = 4 | 7,5 | pH | = 5,5 | 6,5’ |
| ------------------------------ | ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | ----------- | ------- | ----- | --------------------- | ------- | ----- | ------ | ------- | ----- | ------ | ------ | ---- | ----------------------------- | ------ | ---- | ----------------------------- | ------ | --- | ------------------------------ | ------ | ------ | ----------------------------- | ------ | ------ | --------------------- | ------ | - | -- | ------ | ----- | | --- | --- | ----------- | ---- | -- | --------------------- | ---- | -- | ------ | ---- | -- | ------ | --- | --- | -- | ----- | ---- |
| Moisture, % | = 34,84 | 38,47 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Protein (N × 6,25), % | = 25,65 | 25,74 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Fat, % | = 31,86 | 28,70 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Ash, % | = 7,21 | 6,98 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Lactose (enzymatic method), % | = 0,03 | 0,03 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Glucose (enzymatic method), % | = 0,13 | 0,7 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Fructose (enzymatic method), % | = 0,03 | absent | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Sucrose (enzymatic method), % | = 0,04 | absent | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Cholesterol, mg/100 g | = 5,90 | — | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| pH | = 5,90 | 5,92’ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | MIN | MAX | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Moisture, % | = 27 | 43 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Protein (N × 6,25), % | = 19 | 34 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Fat, % | = 19 | 43 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Ash, % | = 4 | 7,5 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| pH | = 5,5 | 6,5’ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |

| 14. | In Article 7:
‘Without prejudice to the responsibilities assigned by law to the official veterinarian (USL) for the plant — who, under Section IV “Monitoring of production” of Legislative Decree No 537 of 30 December 1992 ensures and, by means of appropriate inspection, monitors that meat products comply with the production criteria determined by the producer and in particular that the composition of the product actually corresponds to what is stated on the label, being particularly responsible for this task under Regulation (EEC) No 2081/92.’,
has been replaced by:
‘Implementation of this product specification shall be supervised by a private body authorised in accordance with Article 10 of Regulation (EC) No 510/2006 of 20 March 2006.’
This amendment, on controls, is necessary as Article 7 of the previous product specification ran counter to Article 10 of Regulation (EC) No 510/2006 and the relevant implementing provisions. |
| --- | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 15. | In the first paragraph of Article 8:
‘... Registered Designation of Origin.’,
has been replaced by:
‘... Protected Designation of Origin.’
The previous reference to ‘Registered Designation of Origin’ was wrong and is therefore replaced by ‘Protected Designation of Origin’. |
| --- | --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘COPPA PIACENTINA’

EC No: IT-PDO-0117-1498-31.10.2001

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

| Name: | Ministero delle politiche agricole alimentari e forestali |
| ------------------- | --------------------------------------------------------- |
| Address: | Via XX Settembre 20 00187 Roma RM ITALIA |
| Via XX Settembre 20 | |
| 00187 Roma RM | |
| ITALIA | |
| Tel. | +39 064819968 |
| Fax | +39 0642013126 |
| E-mail: | saco7@politicheagricole.it |

2.   Group:

| Name: | Consorzio della Coppa Piacentina, del Salame Piacentino, della Pancetta Piacentina a Denominazione di Origine Protetta |
| ----------------- | ---------------------------------------------------------------------------------------------------------------------- |
| Address: | Via Colombo 35 23122 Piacenza PC ITALIA |
| Via Colombo 35 | |
| 23122 Piacenza PC | |
| ITALIA | |
| Tel. | +39 0523591260 |
| Fax | +39 0523608714 |
| E-mail: | salumi.piacentini@libero.it |
| Composition: | Producers/processors ( X ) other ( ) |

3.   Type of product:

| Class 1.2 — | Meat products |
| ----------- | ------------- |

4.   Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006):

4.1.   Name:

‘Coppa Piacentina’

4.2.   Description:

‘Coppa Piacentina’ is a pigmeat product, salted and naturally matured, to be kept raw, covered in pig's abdominal wall. It is produced from muscle mass from the upper neck area. The finished product is cylindrical and slightly thinner at the ends, compact and not elastic; when cut, the slices are homogenous and red in colour with pinky-white marbling streaks.

It is produced using fresh leg of pork from animals born, raised and slaughtered in Emilia-Romagna and Lombardy.

4.3.   Geographical area:

The production area includes the whole territory of the province of Piacenza, but only those parts below 900 m above sea level, where particular climatic conditions prevail.

4.4.   Proof of origin:

Each stage in the production process is monitored, with all inputs and outputs being documented. This, along with the compilation of specific registers, managed by the inspection body, of breeders, slaughterhouses, producers and maturers, and timely notification to the inspection body of the quantities produced, ensures product traceability. All operators, whether legal or natural persons, entered in the relevant registers are subject to checks by the inspection body.

4.5.   Method of production:

Production of ‘Coppa Piacentina’ entails the following stages: dry salting; massaging; covering in pig's abdominal wall; binding; drying and maturation.

4.6.   Link:

The requirements of ‘Coppa Piacentina’ depend on the environmental conditions and natural and human factors. In particular, the characterisation of the raw material is closely linked to the geographical macro supply area, referred to in point 4.2, while the Coppa production area is warranted by the conditions in the micro area described in point 4.3. In the area which is the source of the raw material, the development of livestock farming is linked to the cultivation of cereal crops and to working methods in the highly specialised dairy sector which have encouraged pig farming locally. The localised processing of ‘Coppa Piacentina’ is warranted by the conditions in the area referred to in point 4.3. The environmental factors are closely linked to the features of the production area, with its cool valleys rich in water and its wooded hills. These factors have a direct influence on the climate, which in turn determines the characteristics of the finished product.

This combination of raw material/product/designation is linked to the specific socioeconomic development of the area and has associations that cannot be reproduced elsewhere.

4.7.   Inspection body:

| Name: | E.CE.PA. — Ente Certificazione Prodotti Agroalimentari |
| --------------------- | ------------------------------------------------------ |
| Address: | Strada dell’Anselma 5 23122 Piacenza PC ITALIA |
| Strada dell’Anselma 5 | |
| 23122 Piacenza PC | |
| ITALIA | |
| Tel. | +39 0523609662 |
| Fax | +39 0523644447 |
| E-mail: | amministrazione@ecepa.it |

4.8.   Labelling:

The designation ‘Coppa Piacentina’ must appear on the label in clear, indelible letters fully distinguishable from any other wording and be followed immediately by the term ‘Denominazione di Origine Protetta’.

Any other description not expressly allowed is prohibited, including the following words: ‘tipo’ (type), ‘gusto’ (taste), ‘uso’ (use), ‘selezionato’ (choice), ‘scelto’ (selected) or similar.

However, the use of indications which make reference to names, company names and private brands is authorised, provided they have no laudatory purport and are not such as to mislead the consumer, as are names of pig farms from which the product comes.

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

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