# C_2010122EN.01001701.xml

| 11.5.2010 | EN | Official Journal of the European Union | C 122/17 |
| --------- | -- | -------------------------------------- | -------- |

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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 122/08

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

‘SALAME PIACENTINO’

EC No: IT-PDO-0117-1499-31.10.2001

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 |
| — |  | 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 summary has 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 Article 2(1):
‘ “Salame Piacentino” is a product obtained from pig herds located in the regions of Lombardy and Emilia-Romagna.’,
has been replaced by:
‘Pig herds for the production of “Salame Piacentino” must be located in the regions of Lombardy and Emilia-Romagna.’. (1) |
| -- | --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 2. | In Article 2(4):
‘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),’. (2) |
| -- | ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 3. | In Article 2(6):
‘The slaughterhouse certificate,’,
has been replaced by:
‘The slaughterhouse document,’. (3) |
| -- | ---------------------------------------------------------------------------------------------------------------- |

| 4. | In Article 3(1):
‘ “Salame Piacentino” is produced using lean meat from pigs that have the characteristics referred to in Article 2, with added pig fat at 15 % to 20 %. For the lean part, all cuts are used except the belly, while for the fat part use is made of lard, belly parts without soft fat and cheek,’
has been replaced by:
‘ “Salame Piacentino” comes from raw materials from pigs that have the characteristics referred to in Article 2. The percentage of fat that may be used varies from 10 % to 30 % depending on the lean meat used. Head meat cuts may not be used for the lean part, while lard, neck, and belly parts without soft fat may be used for the fat part.’. (4) |
| -- | -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 5. | In Article 4(1):
‘... with a die with holes between 14 mm and 18 mm.,’
has been replaced by:
‘... with a die with holes exceeding 10 mm in diameter.’. (5) |
| -- | --------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 6. | In Article 4(2):
‘sea salt
:
27 % to 30 % sodium and/or potassium nitrate
:
150 ppm black pepper grains
:
30 g to 40 g per 100 kg infusion of garlic and filtered wine
:
0,5 % sugars
:
1,5 % ascorbate E301
:
0,2 %.’, has been replaced by:
‘Quantities per 100 kg of fresh meat
—   sodium chloride: min 1,5 kg; max 3,5 kg
—   potassium nitrate (E252): max 15 g
—   black and/or white pepper in grains and/or crushed: min 30 g; max 50 g
—   infusion of garlic and wine: max 500 g; garlic (between 5 g and 20 g), wine (between 0,1 l and 0,5 l)
—   sugars: max 1,5 kg
—   sodium L-ascorbate (E301): max 200 g.’ (6) | ‘sea salt | : | 27 % to 30 % | sodium and/or potassium nitrate | : | 150 ppm | black pepper grains | : | 30 g to 40 g per 100 kg | infusion of garlic and filtered wine | : | 0,5 % | sugars | : | 1,5 % | ascorbate E301 | : | 0,2 %.’, |
| ------------------------------------ | ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | ----------------------- | - | ------------ | ------------------------------- | - | ------- | ------------------- | - | ----------------------- | ------------------------------------ | - | ----- | ------ | - | ----- | -------------- | - | -------- |
| ‘sea salt | : | 27 % to 30 % | | | | | | | | | | | | | | | | | |
| sodium and/or potassium nitrate | : | 150 ppm | | | | | | | | | | | | | | | | | |
| black pepper grains | : | 30 g to 40 g per 100 kg | | | | | | | | | | | | | | | | | |
| infusion of garlic and filtered wine | : | 0,5 % | | | | | | | | | | | | | | | | | |
| sugars | : | 1,5 % | | | | | | | | | | | | | | | | | |
| ascorbate E301 | : | 0,2 %.’, | | | | | | | | | | | | | | | | | |

| 7. | In Article 4(4):
‘Lastly the “Salame”, which is traditionally tied in a close-mesh string net, is pierced.’,
has been replaced by:
‘Lastly the “Salame”, tied with string, is pierced and dried in premises with a temperature between 15 °C and 25 °C and relative humidity between 40 % and 90 %.’. (7) |
| -- | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |

| 8. | In Article 5(1):
‘ “Salame Piacentino” is matured in premises with a temperature between 15 °C and 19 °C and relative humidity between 70 % and 90 %.’,
has been replaced by:
‘ “Salame Piacentino” is matured in premises with a temperature between 12 °C and 19 °C and relative humidity between 70 % and 90 % for a period of not less than 45 days from the date of salting.’. (8) |
| -- | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |

| 9. | In Article 6(1):
‘... physical, chemico-physical and microbiological characteristics’,
has been replaced by:
‘... organoleptic and chemico-physical characteristics:’. (9) |
| -- | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 10. | In the first subparagraph of Article 6(1):
‘External appearance: cylindrical in shape and varying in weight between a maximum of 1 kg and a minimum of 400 g, with a minimum maturing period of not less than 45 days, varying according to weight. Colour: bright red with chunks of pinkish white fat.’,
has been replaced by:
‘External appearance: cylindrical in shape and varying in weight between a maximum of 1 kg and a minimum of 400 g.
Appearance when cut: bright red with chunks of pinkish white fat.’. (10) |
| --- | -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |

| 11. | The second subparagraph of Article 6(1) (see below) has been deleted:
‘Microbiological characteristics
minimum
maximum Total microbial load
= 2,1 × 108
6,6 × 108 Micrococcaceae
= 3,0 × 105
2,1 × 105 Coagulase-positive staphylococcus
= < 30
< 30 Lactic acid bacteria
= 1,5 × 108
6,6 × 108 Enterobacteriaceae
= 18
213 Salmonella in 25 g
= absent (average sample).’ (11) | | minimum | maximum | Total microbial load | = 2,1 × 108 | 6,6 × 108 | Micrococcaceae | = 3,0 × 105 | 2,1 × 105 | Coagulase-positive staphylococcus | = < 30 | < 30 | Lactic acid bacteria | = 1,5 × 108 | 6,6 × 108 | Enterobacteriaceae | = 18 | 213 | Salmonella in 25 g | = absent (average sample).’ |
| --------------------------------- | --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | --------- | ------- | ------- | -------------------- | ----------- | --------- | -------------- | ----------- | --------- | --------------------------------- | ------ | ---- | -------------------- | ----------- | --------- | ------------------ | ---- | --- | ------------------ | --------------------------- |
| | minimum | maximum | | | | | | | | | | | | | | | | | | | |
| Total microbial load | = 2,1 × 108 | 6,6 × 108 | | | | | | | | | | | | | | | | | | | |
| Micrococcaceae | = 3,0 × 105 | 2,1 × 105 | | | | | | | | | | | | | | | | | | | |
| Coagulase-positive staphylococcus | = < 30 | < 30 | | | | | | | | | | | | | | | | | | | |
| Lactic acid bacteria | = 1,5 × 108 | 6,6 × 108 | | | | | | | | | | | | | | | | | | | |
| Enterobacteriaceae | = 18 | 213 | | | | | | | | | | | | | | | | | | | |
| Salmonella in 25 g | = absent (average sample).’ | | | | | | | | | | | | | | | | | | | | |

| 12. | In the third subparagraph of Article 6(1):
‘Chemico-physical characteristics
minimum
maximum Moisture (%)
= 39,59
41,64 Protein (N × 6,25)
= 29,68
28,15 Fat (%)
= 25,99
25,49 Ash (%)
= 4,98
4,71 Lactose (enzymatic method)
= 0,07
0,02 Cholesterol (mg/100 g)
= 92 pH
= 5,90’, has been replaced by:
‘Chemico-physical characteristics
MIN
MAX Moisture (%)
27
50 Protein (%)
23,5
33,5 Fats (%)
16
35 Salt (%)
3
5 Ash (%)
4
6,5 Collagen (%)
0,5
4 pH
5,4
6,5’. (12) | | minimum | maximum | Moisture (%) | = 39,59 | 41,64 | Protein (N × 6,25) | = 29,68 | 28,15 | Fat (%) | = 25,99 | 25,49 | Ash (%) | = 4,98 | 4,71 | Lactose (enzymatic method) | = 0,07 | 0,02 | Cholesterol (mg/100 g) | = 92 | pH | = 5,90’, | | MIN | MAX | Moisture (%) | 27 | 50 | Protein (%) | 23,5 | 33,5 | Fats (%) | 16 | 35 | Salt (%) | 3 | 5 | Ash (%) | 4 | 6,5 | Collagen (%) | 0,5 | 4 | pH | 5,4 | 6,5’. |
| -------------------------- | --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | ------- | ------- | ------- | ------------ | ------- | ----- | ------------------ | ------- | ----- | ------- | ------- | ----- | ------- | ------ | ---- | -------------------------- | ------ | ---- | ---------------------- | ---- | -- | -------- | | --- | --- | ------------ | -- | -- | ----------- | ---- | ---- | -------- | -- | -- | -------- | - | - | ------- | - | --- | ------------ | --- | - | -- | --- | ----- |
| | minimum | maximum | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Moisture (%) | = 39,59 | 41,64 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Protein (N × 6,25) | = 29,68 | 28,15 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Fat (%) | = 25,99 | 25,49 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Ash (%) | = 4,98 | 4,71 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Lactose (enzymatic method) | = 0,07 | 0,02 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Cholesterol (mg/100 g) | = 92 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| pH | = 5,90’, | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| | MIN | MAX | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Moisture (%) | 27 | 50 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Protein (%) | 23,5 | 33,5 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Fats (%) | 16 | 35 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Salt (%) | 3 | 5 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Ash (%) | 4 | 6,5 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| Collagen (%) | 0,5 | 4 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
| pH | 5,4 | 6,5’. | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |

| 13. | In Article 7:
‘Without prejudice to the responsibilities assigned by law to the official veterinarian (Local Health Agency) for the establishment — who, under Chapter 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 where trade name rules apply pursuant to Chapter V, point 4 of the above Legislative Decree (trade name followed by a reference to the national provision or legislation authorising its use) — implementation of this product specification shall be supervised by the Ministry of Agricultural, Food and Forestry Resources, which may for the purposes of supervising and monitoring production and trade of “Salame Piacentino” use the services of the producers’ consortium or another body set up by producers for that purpose in accordance with Article 10 of 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.’ (13) |
| --- | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |

| 14. | In Article 8(1):
‘... Registered Designation of Origin’,
has been replaced by:
‘... Protected Designation of Origin’. (14) |
| --- | ------------------------------------------------------------------------------------------------------------------------- |

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘SALAME PIACENTINO’

EC No: IT-PDO-0117-1499-31.10.2001

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 e forestali |
| ------------------- | ---------------------------------------------- |
| Address: | Via XX Settembre 20 00187 Roma RM ITALIA |
| Via XX Settembre 20 | |
| 00187 Roma RM | |
| ITALIA | |
| Tel. | +39 0646455104 |
| Fax | +39 0646655306 |
| E-mail: | saco7@politicheagricole.gov.it |

2.   Group:

| Name: | Consorzio della Coppa Piacentina, del Salame Piacentino, della Pancetta Piacentina a Denominazione di Origine Protetta |
| ----------------- | ---------------------------------------------------------------------------------------------------------------------- |
| Address: | Via Colombo 35 29100 Piacenza PC ITALIA |
| Via Colombo 35 | |
| 29100 Piacenza PC | |
| ITALIA | |
| Tel. | +39 0523591260 |
| Fax | +39 0523608714 |
| E-mail: | salumi.piacenlini@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:

‘Salame Piacentino’

4.2.   Description:

‘Salame Piacentino’ is a salted, naturally matured product, cased in pig gut, to be eaten raw. ‘Salame Piacentino’ is produced using lean pig meat with added pig fat at between 10 % and 30 %.

The finished product is cylindrical in shape, weighs between a maximum of 1 kg and a minimum of 0,4 kg. Slices are bright red in colour, interspersed with lumps of pinkish white fat. It has a particular, very intense, rather sweet flavour with a characteristic aroma of sausage meat.

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

4.3.   Geographical area:

The ‘Salame Piacentino’ production area covers the whole of the province of Piacenza, but includes 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 ‘Salame Piacentino’ includes the following stages: mincing of the meat; seasoning with a mixture of salt and flavourings; mixing; packing into casings and tying; maturing.

Maturating runs from the start of salting and must last at least 45 days.

4.6.   Link:

The qualities of ‘Salame Piacentino’ depend on environmental conditions and natural and human factors. In particular, the properties of the raw material are closely linked to the geographical area. In the area where the raw material is sourced, as referred to in point 4.2, the development of livestock farming is linked to the widespread cultivation of cereal crops and to working methods in the highly specialised dairy sector, which have encouraged pig farming locally. The localised processing of ‘Salame Piacentino’ is warranted by the conditions in the micro-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 decisive 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 29100 Piacenza PC ITALIA |
| Strada dell’Anselma 5 | |
| 29100 Piacenza PC | |
| ITALIA | |
| Tel. | +39 0523609662 |
| Fax | +39 0523644447 |
| E-mail: | amministrazione@ecepa.it |

4.8.   Labelling:

When released for consumption, the product must bear the words ‘Salame Piacentino’.

The designation ‘Salame Piacentino’ 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’ (Protected Designation of Origin).

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 meaning and are not such as to mislead the consumer, as are names of pig farms from whose herds the product comes.

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

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