# C_2010309EN.01001601.xml

| 13.11.2010 | EN | Official Journal of the European Union | C 309/16 |
| --- | --- | --- | --- |

13.11.2010

EN

Official Journal of the European Union

C 309/16

---

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 309/08

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.

1

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘GÖTTINGR FELDKIEKER’

‘GÖTTINGR FELDKIEKER’

EC No: DE-PGI-0005-0721-10.10.2008

EC No: DE-PGI-0005-0721-10.10.2008

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Name:

Name:

‘Göttinger Feldkieker’

2.   Member State or Third Country:

Member State or Third Country:

Germany

3.   Description of the agricultural product or foodstuff:

Description of the agricultural product or foodstuff:

3.1.   Type of product:

Type of product:

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

Class 1.2

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

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

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

‘Göttinger Feldkieker’ is a firm, air-dried sausage made from raw pork which has the consistency and colour of mettwurst sausage, i.e. it has a coarse-grained structure and an intense red colour depending on the degree of maturity. It is produced from pork from freshly slaughtered pigs. To achieve optimum quality, the best meat is that of mature pigs which have been fed over a long period of time. These are heavyweight barrow pigs which have been fed over a long period of time and sows which have farrowed. The proportion of meat used from sows which have farrowed and barrow pigs must be at least 65 %, with the proportion from sows which have farrowed not below 40 %. This means that the proportion from barrow pigs should be 25 %. For the production of ‘Göttinger Feldkieker’, the barrow pigs and sows which have farrowed must have a slaughter weight of 150 kg. The barrow pigs and sows which have farrowed are then at least one year old. This pork, which comes from more mature pigs which have been fed over a long period of time, is in overall terms more robust and firmer when processed. It is therefore particularly well suited to the production of ‘Göttinger Feldkieker’. However, meat from young pigs can also be used to produce ‘Göttinger Feldkieker’. The proportion of meat used from young pigs cannot exceed 30-35 %. The prime cuts of the pigs, i.e. shoulders, hams (legs) and bellies, are used to produce ‘Göttinger Feldkieker’. These have a very good structure for processing and therefore contribute to the special appearance of slices of ‘Göttinger Feldkieker’. After the meat has been minced in a mincer, spices (pepper, coriander, nutmeg, garlic), possibly rum and small quantities of sugars (dextrose, saccharose), starter cultures with added yeast and nitrite curing salt and, if necessary, salt and saltpetre are mixed in carefully. The minced meat mass is filled preferably into natural casings with a diameter of 70-105 mm, with strict care being taken to avoid the formation of air pockets. Typically, it is filled into bladder-shaped natural casings, the bladder shape being either long-drawn-out or compressed. Variations on the product’s shape are known and permitted in this respect. Göttinger Feldkieker is characterised by a non-acidic, meaty and aromatic taste with a hint of pepper, coriander, nutmeg and garlic depending on the ingredients used.

‘Göttinger Feldkieker’ is a particularly dry sausage. It is dried down to at least 35 %, and the moisture content is aw 0,88 or less. The fat content is 25 g per 100 g, of which 9,4 g is saturated fatty acids. The energy value is 329 kcal or 1 367 kJ, the protein content (g) 25, the carbohydrate content (g) < 1, comprising sugar (g) < 0,5, the fibre content < 1 and the sodium content 1,6 g per 100 g.

‘Göttinger Feldkieker’ can be distinguished from ‘Göttinger Stracke’ by means of its shape, diameter and weight. In particular, the diameter of ‘Göttinger Feldkieker’ varies over the length of the sausage, whilst ‘Göttinger Stracke’ is straight and uniform in diameter. This means that it matures in a different way and develops a different taste.

3.3.   Raw materials (for processed products only):

Raw materials (for processed products only)

‘Göttinger Feldkieker’ is predominantly made from dry, more solid pork from older animals. The proportion of pork used from older animals must be at least 65 %. This meat has a special fat quality due to the specific way in which the pigs are fed. The advantage is that oxidative changes can be avoided as the ‘Göttinger Feldkieker’ matures. The sausage will therefore not turn rancid either.

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

Feed (for products of animal origin only)

—

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

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

The entire manufacturing process.

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

Specific rules concerning slicing, grating, packaging, etc.

—

3.7.   Specific rules concerning labelling:

Specific rules concerning labelling

—

4.   Concise definition of the geographical area:

Concise definition of the geographical area

The area covered by the city of Göttingen

5.   Link with the geographical area:

Link with the geographical area

5.1.   Specificity of the geographical area:

Specificity of the geographical area

Traditionally, the city of Göttingen and its surrounding areas are well-known for highly developed expertise and methods with regard to manufacturing meat products. There are documents attesting to the popularity of ‘Göttinger Blasenwurst’ (Göttingen bladder sausage) which date back to the 18th century (cf. in particular Dr Günther Meinhardt’s ‘Die, ‚chute Ghöttinger Wurst‘ — eine geschichtliche Dokumentation über die, ‚Echte Göttinger Wurst‘ ’ (An Historical Documentation of the ‘True Göttingen Sausage’), and other documents such as an inventory drawn up by Excise Inspector Hohmann on consignments of Göttingen bladder sausage dispatched between 1 October 1793 and 30 September 1794).

Since the 1960s, the ‘Göttinger Feldkieker’ has very largely been manufactured in the city of Göttingen and marketed in the Göttingen region under that name.

5.2.   Specificity of the product:

Specificity of the product:

‘Göttinger Feldkieker’ is a regionally well-known and highly-rated sausage speciality from Göttingen which enjoys a good reputation. For consumers in the region it is a special mettwurst sausage product which differs from comparable products in particular on account of its special taste and appearance (cf. the scientific report by Professor Andreas Scharf: ‘Göttinger Feldkieker’ — Bekanntheit und regionales Ansehen, Ergebnisse einer empirischen Untersuchung (Göttinger Feldkieker — Popularity and regional reputation, results of an empirical study), 18 March 2005).

In 2005, 58 % of respondents said they knew what ‘Göttinger Feldkieker’ was. 81,1 % associated ‘Göttinger Feldkieker’ with mettwurst sausage. Moreover, 8,3 % said the shape of ‘Göttinger Feldkieker’, namely pear-shaped/oval/bladder-shaped, was a special attribute. Furthermore, 6,5 % of respondents considered the ‘small’ size of the sausage to be a special attribute. 5,3 % referred to the fact that it is ‘air-dried’. The fact that ‘Göttinger Feldkieker’ is ‘thin’ and ‘hard/firm’ was considered by 4,1 % to be a special attribute.

Consumers were also surveyed about the special characteristics of ‘Göttinger Feldkieker’ as compared with other mettwurst sausage products. According to the survey, consumers consider that the attributes which set the product apart from others are its taste (e.g. the intense flavour and good taste), its appearance and its shape (e.g. the special, bladder shape). Its appearance and shape are especially important criteria for identifying ‘Göttinger Feldkieker’ and consumers emphasised this point in particular. For details, attention is drawn to illustration 8 in the abovementioned report by Professor Andreas Scharf: ‘Göttinger Feldkieker’ — Bekanntheit und regionales Ansehen, Ergebnisse einer empirischen Untersuchung (Göttinger Feldkieker — Popularity and regional reputation, results of an empirical study) of 18 March 2005.

The fact that ‘Göttinger Feldkieker’ enjoys a special reputation is also apparent from the extent to which the respondents on average agreed or disagreed with 13 prepared statements about the product’s image. In particular, there was comparatively broad agreement with the statement that ‘Göttinger Feldkieker’ is ‘a typical mettwurst sausage of the Göttingen region’, but little agreement with the statement that ‘Göttinger Feldkieker’ is ‘not a mettwurst sausage with a particularly long tradition’.

To sum up, the survey therefore showed that the consumers surveyed regarded ‘Göttinger Feldkieker’ as a product that is very widely associated with the Göttingen region.

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):

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 good reputation enjoyed by ‘Göttinger Feldkieker’ is due to the fact that it is a traditional regional product. The product’s reputation is based in particular on its regional origin, a fact borne out by the above-mentioned study. According to the study, ‘Göttinger Feldkieker’ is, from a consumer’s perspective, a typical regional mettwurst sausage speciality, something special from the Göttingen region.

Reference to publication of the specification:

Reference to publication of the specification:

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

Markenblatt Vol. 32 of 10.8.2007, Part 7a-aa, p. 14626

(http://publikationen.dpma.de/DPMApublikationen/dld_gd_file.do?id=82)

---

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

1

---