# C_2017247EN.01000701.xml

| 29.7.2017 | EN | Official Journal of the European Union | C 247/7 |
| --- | --- | --- | --- |

29.7.2017

EN

Official Journal of the European Union

C 247/7

---

Publication of an application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2017/C 247/07)

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

1

APPLICATION FOR APPROVAL OF A MINOR AMENDMENT

Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council
   (2)

Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council

2

‘HOLSTEINER KATENSCHINKEN’ / ‘HOLSTEINER SCHINKEN’ / ‘HOLSTEINER KATENRAUCHSCHINKEN’ / ‘HOLSTEINER KNOCHENSCHINKEN’

‘HOLSTEINER KATENSCHINKEN’ / ‘HOLSTEINER SCHINKEN’ / ‘HOLSTEINER KATENRAUCHSCHINKEN’ / ‘HOLSTEINER KNOCHENSCHINKEN’

EU No: PGI-DE-0713-AM01 – 30.3.2017

EU No: PGI-DE-0713-AM01 – 30.3.2017

PDO ( ) PGI ( X ) TSG ( )

PDO ( ) PGI ( X ) TSG ( )

1.   Applicant group and legitimate interest

Applicant group and legitimate interest

| Name: | Schutzgemeinschaft Schleswig-Holsteinischer Schinkenhersteller e.V. |
| --- | --- |
| Address: | c/o Landwirtschaftskammer Schleswig-Holstein/Abteilung Gütezeichen |
| Grüner Kamp 15-17 |
| 24768 Rendsburg |
| DEUTSCHLAND |

Name:

Schutzgemeinschaft Schleswig-Holsteinischer Schinkenhersteller e.V.

Address:

c/o Landwirtschaftskammer Schleswig-Holstein/Abteilung Gütezeichen

Grüner Kamp 15-17

24768 Rendsburg

DEUTSCHLAND

Tel.

+49 43319453401

Fax

+49 43319453409

Email:

mheid@lksh.de

Legitimate interest:

The applicant protection association is a group of producers of the product in question. The Schutzgemeinschaft Schleswig-Holsteinischer Schinkenhersteller e.V. [Association for the Protection of Ham-Producers in Schleswig-Holstein] also submitted the original application for protection and thus has a legitimate interest in this amendment application.

2.   Member State or Third Country

Member State or Third Country

Germany

3.   Heading in the product specification affected by the amendment(s)

Heading in the product specification affected by the amendment(s)

| — | ☒ | Description of product |
| --- | --- | --- |
| — | ☐ | Proof of origin |
| — | ☒ | Method of production |
| — | ☒ | Link with the geographical area |
| — | ☐ | Labelling |
| — | ☐ | Other [to be specified] |

—

☒

Description of product

—

☐

Proof of origin

—

☒

Method of production

—

☒

Link with the geographical area

—

☐

Labelling

—

☐

Other [to be specified]

4.   Type of amendment(s)

Type of amendment(s)

| — | ☐ | Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires no amendment to the published single document |
| --- | --- | --- |
| — | ☒ | Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires an amendment to the published single document |
| — | ☐ | Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published |
| — | ☐ | Amendment to product specification of registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 |

—

☐

Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires no amendment to the published single document

—

☒

Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, that requires an amendment to the published single document

—

☐

Amendment to product specification of registered PDO or PGI to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published

—

☐

Amendment to product specification of registered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

Amendment(s)

(underlined)

| b) | Description:






  — | In the middle of the first paragraph, ‘... slowly cold-smoked over beech wood’ is changed to ‘slowly cold-smoked over predominantly beech wood’. |
| --- | --- | --- |

b)

Description:

—

In the middle of the first paragraph, ‘... slowly cold-smoked over beech wood’ is changed to ‘slowly cold-smoked over predominantly beech wood’.

predominantly

| — | In the third paragraph, ‘... for the slow cold-smoking method only beech wood is used’ is changed to ‘for the slow cold-smoking method predominantly beech wood (at least 75 %) is used’. |
| --- | --- |

—

In the third paragraph, ‘... for the slow cold-smoking method only beech wood is used’ is changed to ‘for the slow cold-smoking method predominantly beech wood (at least 75 %) is used’.

only

predominantly

at least 75 %

Justification:

The reason for the change is that the smoking material is bought in, and the purity of the beech wood from the sawmills and wood suppliers cannot be guaranteed. It can include alder and hazel wood (‘hedge wood’). The wording ‘predominantly’ therefore reflects the reality of the situation. As a minimum of 75 % beech wood is used for the smoking process, the Holsteiner Katenschinken’s typical taste, which relies on its being smoked over beech wood, is ensured.

| e) | Method of production:






  — | At the end of the first paragraph, ‘... the slow cold-smoking method over beech wood’ is changed to ‘the slow cold-smoking method over predominantly beech wood’. |
| --- | --- | --- |

e)

Method of production:

—

At the end of the first paragraph, ‘... the slow cold-smoking method over beech wood’ is changed to ‘the slow cold-smoking method over predominantly beech wood’.

predominantly

| — | Under point (7) Smoking, ‘... the traditional use of beech wood as fuel’ is changed to ‘the traditional use of predominantly beech wood (at least 75 %) as fuel’. |
| --- | --- |

—

Under point (7) Smoking, ‘... the traditional use of beech wood as fuel’ is changed to ‘the traditional use of predominantly beech wood (at least 75 %) as fuel’.

predominantly

at least 75 %

Justification:

See reasons under b) Description

| f) | Link with the geographical area






  (2) | Specificity of the product:






  — | At the end of the third paragraph, ‘... traditional use of beech wood’ is changed to ‘traditional use of predominantly beech wood’. |
| --- | --- | --- | --- |

f)

Link with the geographical area

(2)

Specificity of the product:

—

At the end of the third paragraph, ‘... traditional use of beech wood’ is changed to ‘traditional use of predominantly beech wood’.

predominantly

| (3) | Causal link:






  — | In the middle of the first paragraph, ‘... cold-smoking over beech wood’ is changed to ‘cold-smoking over predominantly beech wood’. |
| --- | --- | --- |

(3)

Causal link:

—

In the middle of the first paragraph, ‘... cold-smoking over beech wood’ is changed to ‘cold-smoking over predominantly beech wood’.

predominantly

Justification:

See reasons under b) Description

6.   Updated product specification (only for PDO and PGI)

Updated product specification (only for PDO and PGI)

(Only in the case referred to in the fifth subparagraph of Article 6(2) of Delegated Regulation (EU) No 664/2014):

Reference to publication of the amended product specification https://register.dpma.de/DPMAregister/geo/detail.pdfdownload/41497

SINGLE DOCUMENT

‘HOLSTEINER KATENSCHINKEN’ / ‘HOLSTEINER SCHINKEN’ / ‘HOLSTEINER KATENRAUCHSCHINKEN’ / ‘HOLSTEINER KNOCHENSCHINKEN’

‘HOLSTEINER KATENSCHINKEN’ / ‘HOLSTEINER SCHINKEN’ / ‘HOLSTEINER KATENRAUCHSCHINKEN’ / ‘HOLSTEINER KNOCHENSCHINKEN’

EU No: PGI-DE-0713-AM01 – 30.3.2017

EU No: PGI-DE-0713-AM01 – 30.3.2017

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Name(s)

Name(s)

‘Holsteiner Katenschinken’ / ‘Holsteiner Schinken’ / ‘Holsteiner Katenrauchschinken’ / ‘Holsteiner Knochenschinken’

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.)

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

Description of product to which the name in 1 applies

Holsteiner Katenschinken / Holsteiner Schinken / Holsteiner Katenrauchschinken / Holsteiner Knochenschinken, hereinafter referred to collectively as ‘Holsteiner Katenschinken’, is made from a ham from which the hinge bone and the tube bone have not been removed. The ham is round-cut (Hamburger Rundschnitt), salted by hand and slowly cold-smoked over predominantly beech wood. The entire production process, from the delivery of the meat to the maturing of the whole ham, takes place within the geographical area concerned over a period of at least four months. At the end of the maturing period, the cut surface of the ham has a strong red colour with slight marbling. It has a pleasant, natural smoky smell and taste, mainly of beech wood. The fat has a slightly nutty taste. As regards its tactile properties, Holsteiner Katenschinken is smooth and robust (solid).

Depending on the breed of pig, the finished hams weigh about 7,5 to 19 kg. The maximum water content is 68 %.

The basic ingredients are: ham, smoke, salt, saltpetre, nitrate curing salt and spices. In addition, for the slow cold-smoking method predominantly beech wood (at least 75 %) is used.

Holsteiner Katenschinken is sold as a whole ham, or is cut to the customer’s order. Cuts are also vacuum-packed and allowed to mature before being sold (thin flank, butt end, thick flank, slices).

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

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

The haunches of pigs of any origin are used to produce Holsteiner Katenschinken.

3.4.   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 production process, from the delivery of the raw material to the maturing of the whole ham, must take place within the specified geographical area.

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

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

—

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

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

The product (whole ham, cuts or slices) is labelled as Holsteiner Katenschinken on its packaging. The Schutzgemeinschaft Schleswig-Holsteinischer Schinkenhersteller e.V. [Association for the Protection of Ham-Producers in Schleswig-Holstein] allows its members to use an emblem which can be displayed on the packaging of whole sausages, cuts or slices of ‘Holsteiner Katenschinken’. Firms which are not members of the Association may also produce and market Holsteiner Katenschinken as long as they meet the conditions of the specification.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area comprises the entire federal state of Schleswig-Holstein.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area:

Specificity of the geographical area:

Holsteiner Katenschinken has a long tradition in Schleswig-Holstein and is a firmly established part of its regional culture.

The historical evolution of Holsteiner Katenschinken can be seen as the interaction of a number of factors. In Schleswig-Holstein, these factors define the special production process and the resulting high quality of Holsteiner Katenschinken:

| — | The climatic conditions in Schleswig-Holstein led to the growth of forests, large proportions of which consisted of oak and beech. Their fruit, acorns and beechnuts, were used for fattening pigs. Pig-fattening and forestry used to be mainstays of the agricultural economy. |
| --- | --- |

—

The climatic conditions in Schleswig-Holstein led to the growth of forests, large proportions of which consisted of oak and beech. Their fruit, acorns and beechnuts, were used for fattening pigs. Pig-fattening and forestry used to be mainstays of the agricultural economy.

| — | Beech wood was not only used for building houses; the fact that it burns slowly meant that it was also used on open fires. Given the abundance of wood and the nature of its economy, a particular type of house evolved in Schleswig-Holstein. This was known as a ‘Hallenhaus’, and did not have a chimney. Ham and other meat products were treated in the smoke of the open fire – one of the few conservation methods available at the time. Since the time of the earliest settlements in the region, on through the Middle Ages and up until the industrial age, this type of house was the predominant and most widespread form of dwelling in Schleswig-Holstein. |
| --- | --- |

—

Beech wood was not only used for building houses; the fact that it burns slowly meant that it was also used on open fires. Given the abundance of wood and the nature of its economy, a particular type of house evolved in Schleswig-Holstein. This was known as a ‘Hallenhaus’, and did not have a chimney. Ham and other meat products were treated in the smoke of the open fire – one of the few conservation methods available at the time. Since the time of the earliest settlements in the region, on through the Middle Ages and up until the industrial age, this type of house was the predominant and most widespread form of dwelling in Schleswig-Holstein.

| — | The Hallenhaus, which served as a model for the smokehouses (‘Räucherkaten’), is inextricably linked with the tradition and development of the cold-smoking process for Holsteiner Katenschinken, and is associated by consumers in a positive way with this special ham product. |
| --- | --- |

—

The Hallenhaus, which served as a model for the smokehouses (‘Räucherkaten’), is inextricably linked with the tradition and development of the cold-smoking process for Holsteiner Katenschinken, and is associated by consumers in a positive way with this special ham product.

| — | Given the consistently high levels of air humidity, air-curing of ham is not possible in Schleswig-Holstein because mould forms very quickly. This was the reason for developing the special method of smoking used for Holsteiner Katenschinken. |
| --- | --- |

—

Given the consistently high levels of air humidity, air-curing of ham is not possible in Schleswig-Holstein because mould forms very quickly. This was the reason for developing the special method of smoking used for Holsteiner Katenschinken.

| — | Curing, the step prior to the process of smoking, was possible only because salt was available here from an early time. It could be obtained from sea salt, or by burning plants with high salinity. It was possible to satisfy increased demand by making use of the ‘Ochsenweg’ and ‘Salzstrasse’ trade routes. |
| --- | --- |

—

Curing, the step prior to the process of smoking, was possible only because salt was available here from an early time. It could be obtained from sea salt, or by burning plants with high salinity. It was possible to satisfy increased demand by making use of the ‘Ochsenweg’ and ‘Salzstrasse’ trade routes.

| — | At the start of the industrial age in the mid-19th century, when there was an increased demand for meat, ham-smoking in Schleswig-Holstein went beyond subsistence needs and began on a commercial scale. |
| --- | --- |

—

At the start of the industrial age in the mid-19th century, when there was an increased demand for meat, ham-smoking in Schleswig-Holstein went beyond subsistence needs and began on a commercial scale.

| — | The long-established smoking method is also firmly rooted in Schleswig-Holstein tradition. Traditionally, slaughtering pigs and smoking hams was work done during the cold season. |
| --- | --- |

—

The long-established smoking method is also firmly rooted in Schleswig-Holstein tradition. Traditionally, slaughtering pigs and smoking hams was work done during the cold season.

5.2.   Specificity of the product:

Specificity of the product:

The raw ham used to produce Holsteiner Katenschinken is salted entirely by hand. This is a dry curing process. The hams are cured for 3-8 weeks in the curing rooms at a constantly low temperature and are salted all over each week by hand. The curing mix is rubbed into the hams on the salting tables in the curing rooms and the hams are cured in curing basins or on shelves. During the curing process, salt and spices are slowly drawn from the outside of the ham to the inside.

After salting, the hams are brushed clean or rinsed and left for final curing in a controlled refrigerated environment. During this process the ham matures.

Before the ham is hung in the smoking chamber, it is allowed to surface dry. The smoking process can take several weeks. It takes place in both traditional smokehouses and in modern smoking chambers. The key to the typical taste of Holsteiner Katenschinken is the traditional use of beech wood as fuel. The beech wood is burnt slowly, gently glimmering and smoking, in the form of logs or chips.

After the end of the maturing period, the cut surface of the ham has a strong red colour with slight marbling. It has a pleasant, natural smoky smell and taste. The fat has a slightly nutty taste. As regards its tactile properties, Holsteiner Katenschinken is smooth and solid.

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 abovementioned factors specific to Schleswig-Holstein – climatic conditions, special type of house with an open fire, availability of the necessary raw materials, and economic development – have furthered the long tradition of producing Holsteiner Katenschinken by the special method of cold-smoking over beech wood, and have helped to give this product a special place in the culture of Schleswig-Holstein. Holsteiner Katenschinken has thus evolved into a typical regional speciality which is held in high esteem essentially because of its close ties with the region from which it originates.

Holsteiner Katenschinken is a typical regional speciality with a long tradition which is also well-known outside the region and enjoys a high reputation particularly within the region itself.

It has had an excellent reputation for many hundreds of years. The oldest written reference to it is in a document dating from 1608 which refers to sending ham from the region to Christian IV, King of Denmark, who was the ruler of the region at the time. The quality and high market value of the ham and bacon from the region compared with smoked products from Westphalia, Pomerania and Denmark was even especially mentioned in Zedler’s Universallexikon [universal dictionary] which appeared in 1742.

At the time of the voyages to the West Indies in the 18th century, ham and bacon from the region were among the most highly sought export products, which were traded for sugar and rum from the islands of the Caribbean.

Local restaurants have always offered Holsteiner Katenschinken as a particularly tasty regional speciality. For decades now it has been available throughout the year on virtually every restaurant or hotel menu offering regional specialities, and in local gastronomy it is the most frequently requested traditional accompaniment to locally produced asparagus.

Holsteiner Katenschinken is also featured as a highly sought delicacy in advertising material for tourism and in reports put out by a wide range of media. Traditional smokehouses producing smoked ham are established destinations for coach excursions for tourists and for many day visitors. A large number of seasonal ‘ham festivals’ help to create a high profile for Holsteiner Katenschinken.

In addition, the federal state of Schleswig-Holstein has for decades showcased Holsteiner Katenschinken as one of its outstanding typical specialities at the ‘International Green Week’ food and farm trade fair in Berlin.

Reference to publication of the product specification

Reference to publication of the product specification

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

Full specification published in:

Markenblatt Vol. 11 of 17.3.2017, Part 7e, p. 6962

https://register.dpma.de/DPMAregister/geo/detail.pdfdownload/41497

---

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

1

(2)  OJ L 343, 14.12.2012, p. 1.

2

---