# Official Journal C 422/2014

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 422 |
| | |
| English edition | Information and Notices | Volume 5725 November 2014 |

ISSN 1977-091X

Official Journal

of the European Union

C 422

English edition

Information and Notices

Volume 5725 November 2014

---

| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2014/C 422/01 | Euro exchange rates | 1 |
| | NOTICES FROM MEMBER STATES |
| 2014/C 422/02 | Information communicated by Member States regarding closure of fisheries | 2 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2014/C 422/01

Euro exchange rates

1

NOTICES FROM MEMBER STATES

2014/C 422/02

Information communicated by Member States regarding closure of fisheries

2

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2014/C 422/03 | Prior notification of a concentration (Case M.7458 — IBM / INF Business of Deutsche Lufthansa) (
  1
  ) | 3 |
| | OTHER ACTS |
| | European Commission |
| 2014/C 422/04 | Publication of an 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 | 4 |
| 2014/C 422/05 | Publication of an 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 | 8 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2014/C 422/03

Prior notification of a concentration (Case M.7458 — IBM / INF Business of Deutsche Lufthansa) (
  1
  )

1

3

OTHER ACTS

European Commission

2014/C 422/04

Publication of an 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

4

2014/C 422/05

Publication of an 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

8

| | |
| --- | --- |
| | (1)   Text with EEA relevance |

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(1)   Text with EEA relevance

1

| EN | |
| --- | --- |

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 25.11.2014 | EN | Official Journal of the European Union | C 422/1 |
| --- | --- | --- | --- |

25.11.2014

EN

Official Journal of the European Union

C 422/1

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Euro exchange rates (1)

24 November 2014

2014/C 422/01

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,2410 |
| JPY | Japanese yen | 146,82 |
| DKK | Danish krone | 7,4400 |
| GBP | Pound sterling | 0,79160 |
| SEK | Swedish krona | 9,2396 |
| CHF | Swiss franc | 1,2027 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,4070 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,592 |
| HUF | Hungarian forint | 304,76 |
| LTL | Lithuanian litas | 3,4528 |
| PLN | Polish zloty | 4,1943 |
| RON | Romanian leu | 4,4313 |
| TRY | Turkish lira | 2,7649 |
| AUD | Australian dollar | 1,4387 |
| CAD | Canadian dollar | 1,3961 |
| HKD | Hong Kong dollar | 9,6262 |
| NZD | New Zealand dollar | 1,5772 |
| SGD | Singapore dollar | 1,6179 |
| KRW | South Korean won | 1 385,46 |
| ZAR | South African rand | 13,6398 |
| CNY | Chinese yuan renminbi | 7,6212 |
| HRK | Croatian kuna | 7,6710 |
| IDR | Indonesian rupiah | 15 067,59 |
| MYR | Malaysian ringgit | 4,1618 |
| PHP | Philippine peso | 55,817 |
| RUB | Russian rouble | 55,9150 |
| THB | Thai baht | 40,737 |
| BRL | Brazilian real | 3,1419 |
| MXN | Mexican peso | 16,9047 |
| INR | Indian rupee | 76,8291 |

Currency

Exchange rate

USD

US dollar

1,2410

JPY

Japanese yen

146,82

DKK

Danish krone

7,4400

GBP

Pound sterling

0,79160

SEK

Swedish krona

9,2396

CHF

Swiss franc

1,2027

ISK

Iceland króna

NOK

Norwegian krone

8,4070

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,592

HUF

Hungarian forint

304,76

LTL

Lithuanian litas

3,4528

PLN

Polish zloty

4,1943

RON

Romanian leu

4,4313

TRY

Turkish lira

2,7649

AUD

Australian dollar

1,4387

CAD

Canadian dollar

1,3961

HKD

Hong Kong dollar

9,6262

NZD

New Zealand dollar

1,5772

SGD

Singapore dollar

1,6179

KRW

South Korean won

1 385,46

ZAR

South African rand

13,6398

CNY

Chinese yuan renminbi

7,6212

HRK

Croatian kuna

7,6710

IDR

Indonesian rupiah

15 067,59

MYR

Malaysian ringgit

4,1618

PHP

Philippine peso

55,817

RUB

Russian rouble

55,9150

THB

Thai baht

40,737

BRL

Brazilian real

3,1419

MXN

Mexican peso

16,9047

INR

Indian rupee

76,8291

---

(1)  Source: reference exchange rate published by the ECB.

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NOTICES FROM MEMBER STATES

| 25.11.2014 | EN | Official Journal of the European Union | C 422/2 |
| --- | --- | --- | --- |

25.11.2014

EN

Official Journal of the European Union

C 422/2

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Information communicated by Member States regarding closure of fisheries

2014/C 422/02

In accordance with Article 35(3) of Council Regulation (EC) No 1224/2009 of 20 November 2009 establishing a Community control system for ensuring compliance with the rules of the common fisheries policy (1), a decision has been taken to close the fishery as set down in the following table:

| Date and time of closure | 10.11.2014 |
| --- | --- |
| Duration | 10.11.2014 – 31.12.2014 |
| Member State | The Netherlands |
| Stock or Group of stocks | SRX/2AC4-C |
| Species | Skates and rays (Rajiformes) |
| Zone | Union waters of IIa and IV |
| Type(s) of fishing vessels | — |
| Reference number | 74/TQ43 |

Date and time of closure

10.11.2014

Duration

10.11.2014 – 31.12.2014

Member State

The Netherlands

Stock or Group of stocks

SRX/2AC4-C

Species

Skates and rays (Rajiformes)

Zone

Union waters of IIa and IV

Type(s) of fishing vessels

—

Reference number

74/TQ43

---

(1)  OJ L 343, 22.12.2009, p. 1.

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 25.11.2014 | EN | Official Journal of the European Union | C 422/3 |
| --- | --- | --- | --- |

25.11.2014

EN

Official Journal of the European Union

C 422/3

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Prior notification of a concentration

(Case M.7458 — IBM / INF Business of Deutsche Lufthansa)

(Text with EEA relevance)

2014/C 422/03

| 1. | On 18 November 2014, the European Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking IBM Central Holding GmbH (Germany) belonging to the group International Business Machines Corporation (‘IBM’, United States) will acquire within the meaning of Article 3(1)(b) of the Merger Regulation control by way of purchase of shares over a newly-formed company INF KG (‘INF’, Germany), to which Lufthansa Systems Aktiengesellschaft (a wholly-owned subsidiary of Deutsche Lufthansa Aktiengesellschaft), will transfer a business as a going concern which is responsible for the provision of certain IT infrastructure services to companies of the Lufthansa Group and other companies. |
| --- | --- |

1.

On 18 November 2014, the European Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking IBM Central Holding GmbH (Germany) belonging to the group International Business Machines Corporation (‘IBM’, United States) will acquire within the meaning of Article 3(1)(b) of the Merger Regulation control by way of purchase of shares over a newly-formed company INF KG (‘INF’, Germany), to which Lufthansa Systems Aktiengesellschaft (a wholly-owned subsidiary of Deutsche Lufthansa Aktiengesellschaft), will transfer a business as a going concern which is responsible for the provision of certain IT infrastructure services to companies of the Lufthansa Group and other companies.

| 2. | The business activities of the undertakings concerned are:
  —   for IBM: development, production and marketing of a wide variety of IT solutions, comprising software, systems (servers, storage systems, appliances), and services (business consulting and IT infrastructure services),
  —   for INF: provision of IT infrastructure services to companies of the Lufthansa Group and other companies. |
| --- | --- |

2.

The business activities of the undertakings concerned are:

—   for IBM: development, production and marketing of a wide variety of IT solutions, comprising software, systems (servers, storage systems, appliances), and services (business consulting and IT infrastructure services),

—   for INF: provision of IT infrastructure services to companies of the Lufthansa Group and other companies.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7458 — IBM / INF Business of Deutsche Lufthansa, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number M.7458 — IBM / INF Business of Deutsche Lufthansa, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

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OTHER ACTS

European Commission

| 25.11.2014 | EN | Official Journal of the European Union | C 422/4 |
| --- | --- | --- | --- |

25.11.2014

EN

Official Journal of the European Union

C 422/4

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Publication of an 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

2014/C 422/04

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

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘CHOURIÇA DE SANGUE DE MELGAÇO’

EC No: PT-PGI-0005-01010-2.7.2012

PGI ( X ) PDO ( )

1.   Name

‘Chouriça de Sangue de Melgaço’

2.   Member State or Third Country

Member State or Third Country

Portugal

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

Chouriça de Sangue de Melgaço is a smoked sausage, obtained from bloody pigmeat trimmings, pork fat and blood.

It has the following characteristics:

External:

External:

Cylindrical horseshoe-shaped sausage, with a diameter of between 2 cm and 4 cm and a length of between 20 cm and 35 cm.

Fairly smooth black outside, moderately moist on the surface.

Internal:

Internal:

An oblique cut reveals a well-bound filling, paté-like in appearance, in which the meat and fat is irregularly distributed, conferring a range of colours according to the proportion and type of raw material used.

Chemical properties:

Chemical properties:

| Parameter | Mean | Standard deviation | Maximum | Minimum |
| --- | --- | --- | --- | --- |
| pH | 5,05 | 0,29 | 5,56 | 4,67 |
| Moisture (%) | 28,11 | 8,72 | 39,72 | 14,76 |
| Protein (%) | 20,46 | 2,94 | 25,63 | 15,32 |
| Fat (%) | 42,15 | 11,61 | 57,05 | 26,37 |
| Chlorides (as NaCl) (%) | 1,95 | 0,49 | 2,63 | 1,20 |

Parameter

Mean

Standard deviation

Maximum

Minimum

pH

5,05

0,29

5,56

4,67

Moisture (%)

28,11

8,72

39,72

14,76

Protein (%)

20,46

2,94

25,63

15,32

Fat (%)

42,15

11,61

57,05

26,37

Chlorides (as NaCl) (%)

1,95

0,49

2,63

1,20

Organoleptic characteristics:

Organoleptic characteristics:

Aroma: intense aroma of smoke and onion. Sweet.

Aroma

Texture: semi-soft, moderately succulent and very tender.

Texture

Taste: slightly sweet, moderately acidic, slightly spicy and a slight smoky tang. The onion flavour predominates.

Taste

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

The meat, fat and blood come from pigs of the Bisaro breed, either pure-bred or crosses, slaughtered with a live weight of at least 110 kg and a minimum age of 32 weeks.

The recipe uses bloody pigmeat trimmings, pork fat and blood, red vinho verde or similar wine, salt, garlic, onion, bay leaf and pepper.

vinho verde

Cumin, rye flour and sweet and/or spicy paprika are used as seasoning.

The casing is pig’s small intestine that has previously been washed and cured.

Chouriça de Sangue de Melgaço must be smoked using dry, non-resinous oak, gorse, white birch, heather and Cytisus baeticus (a member of the broom family) wood.

Cytisus baeticus

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 identified geographical area

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

The specific steps in the production of Chouriça de Sangue de Melgaço that must take place in the identified geographical area are preliminary anticoagulation treatment of the blood; selecting, cutting, preparing, seasoning and maturing the meat; preparing, filling and tying the casings; smoking and curing.

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

Specific rules concerning slicing, grating, packaging, etc.

—

3.7.   Specific rules on labelling

Specific rules on labelling

The label must bear the words ‘Chouriça de Sangue de Melgaço — Indicação Geográfica Protegida’ (Chouriça de Sangue de Melgaço — Protected Geographical Indication) and the Chouriça de Sangue de Melgaço logo, shown below.

Image

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area for the production of Chouriça de Sangue de Melgaço covers all parishes of the Municipality of Melgaço: Alvaredo, Castro Laboreiro, Chaviães, Cousso, Cristóval, Cubalhão, Fiães, Gave, Lamas de Mouro, Paços, Paderne, Parada do Monte, Penso, Prado, Remoães, Roussas, S. Paio and Vila.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The geographical area provides natural conditions for the production of Chouriça de Sangue de Melgaço that derive from its altitude, its specific microclimate, the types of wood used for smoking and the know-how of the local people, passed down from generation to generation.

The area is located in north-western Portugal within a natural amphitheatre bounded to the south by the Vale do Minho mountain range and to the north by the Serra da Galiza range. The prevailing microclimate results from the surrounding mountainous relief and is characterised by a continental-type climate with long cold winters and hot dry summers. The average (minimum) temperature is never more than 11 °C. The altitude of this geographical area goes up to above 1 300 m.

Since specific edaphoclimatic situations promote a specific plant community, the plant species characteristic of the Melgaço microclimate are oak (Quercus), Iberian white birch (Betula Celtiberica) and broom (Cytisus spp and Genista spp), of which Cytisus baeticus and heather (Erica) are species native to the region.

Quercus

Betula Celtiberica

Cytisus

Genista

Cytisus baeticus

Erica

Pig rearing in Melgaço, which dates back to time immemorial, is a result of the form of subsistence farming practised in the region.

5.2.   Specificity of the product

Specificity of the product

The product is a sausage distinguished from others in the same category by the inclusion of pig blood, red vinho verde, or similar wine, and onion. The blood is used as an element to bind the pieces of bloody pigmeat and pork fat, conferring a semi-soft consistency and dark colouring, while the onion and smoke give it an intense flavour.

vinho verde

Other characteristics which distinguish Chouriça de Sangue de Melgaço are the preparation of the blood using natural anticoagulants (red vinho verde, or similar wine, and salt), its appearance when cut of a well-bound filling and paté-like appearance, with an irregular distribution of meat and fat, its semi-soft consistency and dark colouring, the fairly smooth black exterior, moderately moist on the surface, and the exclusive use of natural pig intestine as a casing.

vinho verde

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)

For a long time Melgaço was a highly inaccessible enclave. Thanks to this isolation, pig husbandry traditions, such as slaughtering at the onset of winter, channelled the local people's skill and know-how into meat processing and preservation employing natural methods adapted to the environment, such as how best to exploit the more perishable parts of the pig and its blood, cold curing, smoking and the sorça preparation technique.

sorça

The production of this sausage in the Melgaço district results from the area's environmental and climatic conditions and the know-how passed down from generation to generation until the present day.

The art of cutting the bloody meat trimmings and pork fat into fine pieces (2-3 cm) contributes to the appearance of the interior when cut - a well-bound filling, with an irregular distribution of meat and fat, and to the horseshoe shape, since it allows the filled casing to be folded.

The technique of sorça involves seasoning the meat with natural ingredients (red vinho verde, or similar wine, salt, garlic and a larger proportion of onion in relation to the garlic, bay leaf and pepper) and allowing it to rest for up to a maximum of three days in cool premises at a temperature which may not exceed 11 °C, mixing it twice a day. The technique depends on the correct mixing, in the proper proportions, of the bloody meat trimmings and pork fat with the pig blood and other natural ingredients, with particular emphasis on onion, which is used in large quantities in this sausage, and adhering to appropriate timings. The sorça produces a filling which, evidently, after curing gives the Chouriça de Sangue de Melgaço its slightly sweet, moderately acidic and slightly spicy taste, dominated by an intense onion flavour.

sorça

vinho verde

sorça

The use of natural pig small intestine as a casing, the natural way in which this is processed and the compacting of the contents when the sausage is being filled give the product its distinctive texture and external appearance.

Another technique developed by the local people is smoke-curing, which involves exposing the Chouriça de Sangue de Melgaço for approximately 10-15 days to smoke produced by slowly burning dry, non-resinous wood in such a way as to produce little flame and a lot of smoke. The wood used for the smoking process comes from the abundant plant species native to the geographical area and impart an intense aroma and moderately smoky flavour to the sausage. The local people are skilled at determining the exact amount of time a sausage needs to be smoked in order to acquire its distinctive smoky flavour, which is in strict relation to the extent to which the wood has been dried and the amount of smoke released when it is burnt.

Reference to publication of the specification

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

3

http://www.dgadr.pt/images/docs/val/dop_igp_etg/valor/ce_chourica_sangue_melgaco_ig.pdf

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

1

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

2

(3)  See footnote 2.

3

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| 25.11.2014 | EN | Official Journal of the European Union | C 422/8 |
| --- | --- | --- | --- |

25.11.2014

EN

Official Journal of the European Union

C 422/8

---

Publication of an 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

2014/C 422/05

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

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘SALPICÃO DE MELGAÇO’

EC No: PT-PGI-0005-01012-2.7.2012

PGI ( X ) PDO ( )

1.   Name

‘Salpicão de Melgaço’

2.   Member State or Third Country

Member State or Third Country

Portugal

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

Salpicão de Melgaço is a smoked sausage obtained from pork loins, tenderloins, hams and shoulders.

It has the following characteristics:

External:

External:

Straight, cylindrical, light brown, with a diameter of between 4 cm and 8 cm and a length of between 14 cm and 22 cm. The casing used is from pig’s large intestine and is tied with two knots at the end (with the casing inside out) and is then turned the right way out. After filling, a further two or three simple knots are tied.

Internal:

Internal:

An oblique cut reveals a well-bound meat filling, of an intense dark colour and with slight marbling.

Chemical properties:

Chemical properties:

| Parameter | Average | SD | Maximum | Minimum |
| --- | --- | --- | --- | --- |
| pH | 5,69 | 0,24 | 6,30 | 5,39 |
| Moisture (%) | 35,95 | 7,13 | 47,94 | 25,70 |
| Protein (%) | 38,80 | 4,55 | 45,90 | 27,57 |
| Fat (%) | 19,57 | 6,45 | 37,29 | 7,32 |
| Chlorides (as NaCl) (%) | 2,88 | 0,81 | 4,87 | 1,09 |

Parameter

Average

SD

Maximum

Minimum

pH

5,69

0,24

6,30

5,39

Moisture (%)

35,95

7,13

47,94

25,70

Protein (%)

38,80

4,55

45,90

27,57

Fat (%)

19,57

6,45

37,29

7,32

Chlorides (as NaCl) (%)

2,88

0,81

4,87

1,09

Organoleptic properties:

Organoleptic properties:

This is a smoked sausage with an intense smoky aroma and a characteristic taste that is not particularly sweet, slightly acidic and spicy and moderately salty and smoky.

It has a fairly firm and tender texture and is moderately succulent.

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

The raw materials used for making Salpicão de Melgaço are prime cuts, i.e. loins, tenderloins, hams and shoulders of pigs of the Bisaro breed, either pure-bred or crosses, slaughtered with a live weight of at least 110 kg and a minimum age of 32 weeks.

The meat is seasoned with garlic, onion, salt, bay leaves, Vinho Verde or a similar red or white wine, water, cumin and sweet and spicy paprika.

The casing is pig’s large intestine that has previously been washed and cured.

Salpicão de Melgaço must be smoked using the following types of dry, non-resinous wood:

| — | Quercus (oak), |
| --- | --- |

—

Quercus (oak),

Quercus

| — | Cytisus spp (broom), |
| --- | --- |

—

Cytisus spp (broom),

Cytisus spp

| — | Betula Celtiberica (white birch), |
| --- | --- |

—

Betula Celtiberica (white birch),

Betula Celtiberica

| — | Erica (heather), |
| --- | --- |

—

Erica (heather),

Erica

| — | Cytisus baeticus (a member of the broom family). |
| --- | --- |

—

Cytisus baeticus (a member of the broom family).

Cytisus baeticus

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 identified geographical area

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

The specific steps in the production of Salpicão de Melgaço that must take place in the identified geographical area are selecting, cutting, preparing, seasoning and maturing the meat; preparing, filling and tying the casings; smoking and curing.

3.6.   Specific rules on slicing, grating, packaging, etc.

Specific rules on slicing, grating, packaging, etc.

—

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

The label must bear the words ‘Salpicão de Melgaço — Indicação Geográfica Protegida’ (Salpicão de Melgaço — Protected Geographical Indication) and the Salpicão de Melgaço logo, shown below.

Image

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area for the production of Salpicão de Melgaço covers all parishes of the Municipality of Melgaço: Alvaredo, Castro Laboreiro, Chaviães, Cousso, Cristóval, Cubalhão, Fiães, Gave, Lamas de Mouro, Paços, Paderne, Parada do Monte, Penso, Prado, Remoães, Roussas, S. Paio and Vila.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The specificity of the geographical area in which Salpicão de Melgaço is produced is a result of the natural conditions created by the altitude, which is often over 1 300 m, and its specific microclimate with its long winters when the average minimum temperature is never more than 11 °C, the region’s abundant wood species, such as oak, white birch and broom, and some species native to the region, such as Cytisus baeticus and heather, which are used for smoking the sausage.

Cytisus baeticus

No less important is the know-how of the local people, passed down from generation to generation and the methods used, part of long-standing traditions of breeding and slaughtering pigs and curing and preserving pork for very long periods of time, which are to a great extent the result of the geographical isolation of the local population in the past and which led to the manufacture of this product, so well known in the region.

5.2.   Specificity of the product

Specificity of the product

Salpicão de Melgaço differs from other sausages by virtue of its intense smoky aroma, a taste that is not particularly sweet, slightly acidic and spicy and moderately salty and smoky, its uniform and gently marbled appearance when cut, its relatively firm and tender texture and the moderate succulence conferred by the intramuscular fat in the cuts used. It has a low pH, which preserves and accentuates the product’s organoleptic properties.

It is also characterised by the use of specific prime cuts, exclusively of pork, such as loins, tenderloins, hams and shoulders, and the fact that the casings used are always natural intestine (synthetic casings are never used). The way of tying the casing, which leaves the knot at the base hidden inside, is specific to this sausage.

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 climate conditions in the Municipality of Melgaço (the low temperatures during winter) are suitable for the handling of fresh meat and cold curing or smoke curing, methods still used today.

The production methods traditionally used by the people of Melgaço, passed down from generation to generation, are reflected in the knowledge of how to select cuts that have the intramuscular fat necessary to give the product its characteristic succulence and marbled, uniform appearance when cut. The product’s external appearance (length of 14 cm to 22 cm) is also created by cutting the meat into relatively large pieces (5 cm to 18 cm), the use of natural casings and the way the casings are tied.

The characteristic, not particularly sweet, spicy and moderately acidic and salty taste are the result of using the ‘sorça’, method developed by the people of Melgaço, which involves using an appropriate mix of meat and Vinho Verde or a similar red or white wine, water, garlic, onion, salt, bay leave, cumin and sweet and spicy paprika.

Another technique developed by the local people is smoke-curing, which involves exposing the Salpicão de Melgaço to smoke produced by slowly burning dry, non-resinous wood in such a way as to produce little flame and a lot of smoke. During this smoking process, which lasts roughly one month and is responsible for the intense smoky aroma that characterises the sausage, local producers use their experience to assess how dry the wood is and consequently how much smoke it will produce and know exactly when the flavour of the sausage will achieve that characteristic intensity of smokiness.

Salpicão de Melgaço has always been considered the highest-quality and best-known sausage of this geographical area and always features on the lists of products available to customers of the main butcher’s shops and other retail outlets and on restaurant menus. It should also be noted that Salpicão de Melgaço is always present on producers’ stands at the region’s agri-food fairs.

Articles in the regional, national and international press have helped consolidate the reputation of Salpicão de Melgaço, as have the Festa do Alvarinho e do Fumeiro and the Salpicão de Melgaço Competition, held since 1994.

Festa do Alvarinho e do Fumeiro

Reference to publication of the specification

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

3

http://www.dgadr.mamaot.pt/images/docs/val/dop_igp_etg/Valor/CE_salpicao_Melgaco_IG.pdf

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

1

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

2

(3)  See footnote 2.

3

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