# C_2017292EN.01001201.xml

| 2.9.2017 | EN | Official Journal of the European Union | C 292/12 |
| --- | --- | --- | --- |

2.9.2017

EN

Official Journal of the European Union

C 292/12

---

Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2017/C 292/10)

This publication confers the right to oppose the amendment application, pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

1

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘NÜRNBERGER BRATWÜRSTE’/‘NÜRNBERGER ROSTBRATWÜRSTE’

‘NÜRNBERGER BRATWÜRSTE’/‘NÜRNBERGER ROSTBRATWÜRSTE’

EU No: PGI-DE-02191 — 28.9.2016

EU No: PGI-DE-02191 — 28.9.2016

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Applicant group and legitimate interest

Applicant group and legitimate interest

Applicant (group):

| Schutzverband Nürnberger Bratwürste e.V. |
| --- |
| Am Trödelmarkt 58 |
| 90403 Nürnberg |
| DEUTSCHLAND |
| Tel. +49 9119373877 |
| Email: info@nuernberger-bratwuerste.de |

Schutzverband Nürnberger Bratwürste e.V.

Am Trödelmarkt 58

90403 Nürnberg

DEUTSCHLAND

Tel. +49 9119373877

Email: info@nuernberger-bratwuerste.de

The Schutzverband Nürnberger Bratwürste e.V. is an association of producers of ‘Nürnberger Bratwürste’.

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)

| — | ☐ | Name of product |
| --- | --- | --- |
| — | ☐ | Description of product |
| — | ☐ | Geographical area |
| — | ☐ | Proof of origin |
| — | ☐ | Method of production |
| — | ☐ | Link with the geographical area |
| — | ☐ | Labelling |
| — | ☒ | Other (packaging, inspection bodies) |

—

☐

Name of product

—

☐

Description of product

—

☐

Geographical area

—

☐

Proof of origin

—

☐

Method of production

—

☐

Link with the geographical area

—

☐

Labelling

—

☒

Other (packaging, inspection bodies)

4.   Type of amendment(s)

Type of amendment(s)

| — | ☒ | Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 |
| --- | --- | --- |
| — | ☐ | Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 |

—

☒

Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

—

☐

Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

Amendment(s)

e)   
  Method of production:

Method of production:

After the following final paragraph:

All steps in the production of ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ take place in the identified geographical area. These are:

| — | reduction of the meat by grinding or mincing, |
| --- | --- |

—

reduction of the meat by grinding or mincing,

| — | mixing of the reduced meat and mixing with spices to create the sausage mixture, |
| --- | --- |

—

mixing of the reduced meat and mixing with spices to create the sausage mixture,

| — | filling of the sheep casings, |
| --- | --- |

—

filling of the sheep casings,

the following is added:

and

| — | packaging of the sausages. |
| --- | --- |

—

packaging of the sausages.

Justification:

Justification:

‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ are traditionally packaged at the manufacturer’s establishment, and therefore within the defined geographical area. In particular, the quality of the sausages requires quick packaging in order to preserve the freshness and taste characteristics. ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ are highly sensitive minced meat products which are particularly delicately seasoned and have a relatively short shelf life, and must be continuously chilled. If packaging does not take place immediately after production, this can lead to a permanent loss of quality. Even transporting the sausages by normal means which meet hygiene requirements can lead to permanent reductions in quality in terms of freshness and aspects of taste and appearance, such as drying out and brown discolouration. Transporting the sausages to another location also carries a significant risk of impurities or pathogens contaminating them, especially when raw. The results of two studies carried out by independent food testing institutes show that, just a few hours after sending unpackaged ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ in bulk, deviations in sensory and microbiological quality characteristics increasingly appear. There is therefore a risk that, if the packaging process takes place later, these impairments will be retained. Finally, transporting the product to another location can also harm the reputation of the geographical designation.

The packaging process also includes important production steps contained in the specification, in which sausages that are too long or too short are rejected. It also includes quality control, in which any deviations in quality are immediately identified by specialists.

Due to the type of product, if packaging were not performed immediately after production by the PDO business itself, the traceability and certainty of origin of ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ could not be ensured. If ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ were sold as loose goods or in bulk, this would carry the risk of similar sausages becoming mixed in. It then becomes difficult to work out whether you are dealing with the original product only.

g)   
  Inspection structure(s):

Inspection structure(s):

The name and address of the competent state authorities are to be updated as follows:

For inspections of producers:

For inspections of producers:

| Name: | Bayerische Landesanstalt für Landwirtschaft
  Institut für Ernährungswirtschaft und Märkte |
| --- | --- |
| Address: | Menzinger Str. 54 |
| 80638 München |
| DEUTSCHLAND |

Name:

Bayerische Landesanstalt für Landwirtschaft

Institut für Ernährungswirtschaft und Märkte

Address:

Menzinger Str. 54

80638 München

DEUTSCHLAND

Tel.

+49 89178000

Fax

+49 8917800313

For checks on abusive practices:

For checks on abusive practices:

| Name: | Bavarian State Ministry for Environment and Health |
| --- | --- |
| Address: | Rosenkavalierplatz 2 |
| 81925 München |
| DEUTSCHLAND |

Name:

Bavarian State Ministry for Environment and Health

Address:

Rosenkavalierplatz 2

81925 München

DEUTSCHLAND

Tel.

+49 8912610

Fax

+49 8912611122

Justification:

Justification:

The name and address of the state authorities responsible for inspecting producers and checking for abusive practices were no longer up to date. The reference to Lacon GmbH needs to be deleted. Producers can currently choose between several authorised inspection bodies in Bavaria.

SINGLE DOCUMENT

‘NÜRNBERGER BRATWÜRSTE’/‘NÜRNBERGER ROSTBRATWÜRSTE’

‘NÜRNBERGER BRATWÜRSTE’/‘NÜRNBERGER ROSTBRATWÜRSTE’

EU No: PGI-DE-02191 — 28.9.2016

EU No: PGI-DE-02191 — 28.9.2016

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Name(s)

Name(s)

‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’

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

7-9 cm long grilling sausage in a tight sheep casing, medium-chopped; unit weight raw approximately 20-25 g;

Composition:

Composition:

Roughly defatted pigmeat, fatty meat, particularly pork belly, belly fat, jowl, jowl fat, back and back fat, no filler, not cured (with the exception of smoked Bratwürste), the spice mixture varies according to the traditional recipe, marjoram especially is typical; there must be not less than 12 % of meat protein free of connective tissue protein, and an absolute fat content of not more than 35 %; the percentage of meat protein free of connective tissue protein in the meat protein is not less than 75 % vol. (histometrically) and not less than 80 % (chemically).

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)

Fatty meat, particularly pork belly, belly fat, jowl, jowl fat, back and back fat; the fat content of the end product is limited to 35 %, there must not be less than 12 % of meat protein free of connective tissue protein (MPFCP); spice mixture, especially marjoram; sheep casings.

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

All steps in the production of ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ take place in the identified geographical area. These are:

| — | reduction of the meat by grinding or mincing, |
| --- | --- |

—

reduction of the meat by grinding or mincing,

| — | mixing of the reduced meat and mixing with spices to create the sausage mixture, |
| --- | --- |

—

mixing of the reduced meat and mixing with spices to create the sausage mixture,

| — | filling of the sheep casings. |
| --- | --- |

—

filling of the sheep casings.

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

The sausages must also be packaged in the defined geographical area. Packaging takes places immediately after production at the manufacturer’s establishment. This serves to ensure quality, particularly in terms of the product’s freshness and taste characteristics, and reduces the risk of impurities and contamination associated with transportation to another location. ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ are highly sensitive minced meat products. Even conventional transportation adhering to hygiene rules can lead to a permanent reduction in the quality of unpackaged ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ within a few hours.

Immediate packaging at the manufacturer’s production site also ensures greater traceability and certainty of origin. If ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ were sold as loose goods or in bulk and packaged later, it would be almost impossible to check whether only original sausages are present.

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

—

4.   Concise definition of the geographical area

Concise definition of the geographical area

Area of the city of Nuremberg.

5.   Link with the geographical area

Link with the geographical area

Specificity of the geographical area

Specificity of the geographical area

The production of Bratwürste in Nuremberg is a centuries-old tradition which can be proved to go back to 1313. The typical reduction of the length and weight of ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ can be traced back to at least 1573. Nuremberg’s location at the intersection of two important trade routes meant that oriental spices were available in Nuremberg for making sausages from an early time.

The tradition of Bratwurst production in Nuremberg continues on a large scale today. ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ were greatly appreciated by Goethe and Jean Paul, for example. The Bratwurst-Glöcklein in the St. Sebald area was one of the most famous public houses in 19th century Germany; not only was it open to aristocrats and plutocrats, but it was also an essential stop for every visitor to the city.

Specificity of the product

Specificity of the product

‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ are characterised by their unusual small shape and marjoram notes. They conform to a high quality standard which has long been controlled, are known well beyond the Nuremberg region and are highly regarded by consumers.

This is reflected in the fact that the standard programme of a city visit today includes eating ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ in one of the many ‘Bratwurstküchen’ or ‘Wurstbratereien’ in Nuremberg’s city centre.

Causal link between the geographical area and a specific quality, the reputation or other characteristics of the product

The centuries-old tradition of Bratwurst production in Nuremberg, the high quality standard which has long been controlled and the unusual small shape have made ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ known and highly appreciated throughout Germany and the world.

The speciality emerged in the former Imperial City of Nuremberg as a result of its geographical location as a key intersection on the trade and spice routes from East Asia, introducing spices such as marjoram, nutmeg and pepper. It was the availability of these spices from Asia that made production possible in the first place. As Nuremberg was a city involved in much long-distance trade and with a number of refined modern traditions, ever smaller, more refined, better spiced sausages were produced here, which in time became the famous ‘Nürnberger Bratwürste’. Unlike the country areas, the city placed greater emphasis on quality from the outset. While quantity took precedence elsewhere, the principle on which production in Nuremberg was based was quality over quantity, and it was this which resulted in the small size of the sausages.

Compliance with the recipe and quality date back to the supervisory rules of the Nuremberg city council. Nuremberg may well lay claim to the oldest foodstuffs supervision scheme, which is mentioned in the penal code dating from the year 1300. By publishing the recipe, exercising strict supervision and restricting production to the city area, the city of Nuremberg has helped to ensure that the character of the sausage is an indication of its origin. The link with the geographical area was therefore based initially on the geographical location as a key intersection on spice and trade routes and on the early introduction of supervision of foodstuffs. The geographical location and foodstuffs supervision and the associated protection of the recipe therefore resulted in the particular quality of the sausages. The imperial city with its extensive trade network across the world resulted in a speciality which was very well known from the Middle Ages onwards. Today the link is based on the renown enjoyed by this speciality which is traditionally appreciated worldwide.

Reference to publication of the product specification

Reference to publication of the product specification

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

https://register.dpma.de/DPMAregister/geo/detail.pdfdownload/41217

---

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

1

---