# C_2011096EN.01001301.xml

| 29.3.2011 | EN | Official Journal of the European Union | C 96/13 |
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29.3.2011

EN

Official Journal of the European Union

C 96/13

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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

2011/C 96/09

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

1

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘CARNE DE VACUNO DEL PAĺS VASCO/EUSKAL OKELA’

‘CARNE DE VACUNO DEL PAĺS VASCO/EUSKAL OKELA’

EC No: ES-PGI-0105-0175-18.07.2008

EC No: ES-PGI-0105-0175-18.07.2008

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Heading in the specification affected by the amendment:

Heading in the specification affected by the amendment:

| — |  | Name |
| --- | --- | --- |
| — | | Description |
| — |  | Geographical area |
| — | | Proof of origin |
| — | | Method of production |
| — | | Link |
| — |  | Labelling |
| — |  | National requirements |
| — |  | Other (to be specified) |

—



Name

—

Image

Description

—



Geographical area

—

Image

Proof of origin

—

Image

Method of production

—

Image

Link

—



Labelling

—



National requirements

—



Other (to be specified)

2.   Type of amendment(s):

Type of amendment(s):

| — |  | Amendment to single document or summary sheet |
| --- | --- | --- |
| — | | Amendment to specification of registered PDO or PGI for which neither the single document nor summary sheet 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 phyto-sanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) |

—



Amendment to single document or summary sheet

—

Image

Amendment to specification of registered PDO or PGI for which neither the single document nor summary sheet 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 phyto-sanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s):

Amendment(s):

The requested amendments affect the following headings in the product specification:

3.1.   Description:

Description:

The proposed amendments affect the animal breeds, on the one hand, and the types of meat and their characteristics on the other. The amendments have been requested by the livestock sector in the Autonomous Community of the Basque Country.

They are designed to provide a more accurate reflection of current practice, respond to consumers’ demands for greater transparency as regards labelling, update the specification in line with legislative changes since the application was submitted and introduce new requirements regarding the quality of the meat. The overall goal is a product that is geared to what the market wants and is thus both more profitable and more competitive.

3.2.   Proof of origin:

Proof of origin:

This section needs to be amended, first, to bring it into line with current legislation and, secondly, given that the animals’ feed is a key factor in the end product, to include the feed manufacturers in the ‘value chain’.

Similarly, to reflect the requirement in Article 11 of Regulation (EC) No 510/2006 that certifying bodies should satisfy European standard EN 45011 or ISO/IEC Guide 65, the reference in this section to standard EN 45004 should be deleted.

3.3.   Method of production:

Method of production:

The amendments to this section update the specification in line with legislative changes since the application was submitted and introduce necessary new requirements regarding the quality of the meat.

3.4.   Link with the area:

Link with the area:

The proposed amendment includes the local Terreña breed in the range of breeds in the specification.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘CARNE DE VACUNO DEL PAĺS VASCO/EUSKAL OKELA’

‘CARNE DE VACUNO DEL PAĺS VASCO/EUSKAL OKELA’

EC No: ES-PGI-0105-0175-18.07.2008

EC No: ES-PGI-0105-0175-18.07.2008

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Name:

Name:

‘Carne de Vacuno del País Vasco’/‘Euskal Okela’

2.   Member State:

Member State:

Spain

3.   Description of the agricultural product or foodstuff:

Description of the agricultural product or foodstuff:

3.1.   Type of product:

Type of product:

| Class 1.1: | Fresh bovine meat (and offal) |
| --- | --- |

Class 1.1:

Fresh bovine meat (and offal)

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

Description of the product to which the name in point 1 applies:

Fresh meat from bovine breeds traditionally reared in the Autonomous Community of the Basque Country: Pirenaico, Limousin, Pardo alpina, Blondo, Terreña and their cross-breeds; in the case of cross-breeds, at least 50 % of the animals’ genetic make-up must come from the specified breeds.

Although there are five of these, the main one is the Pirenaico breed, which is local to the Basque Country.

The meat comes in three types, depending on the age of the animals:

—   ‘Txahala-Txekorra’: meat from animals between 8 and 24 months old,

—   ‘Zaharra’: meat from animals between 24 and 84 months old,

—   ‘Idia’: meat from castrated male animals between 24 and 59 months old.

The requirements applying to each type are as follows:

—   shape and size: ‘Txahala — calf’: categories S, E, U and R of the EUROPA classification; ‘Zaharra — adult bovine’ and ‘Idia — steer’: categories S, E, U, R and O of the EUROPA classification,

—   fat cover: ‘Txahala-Txekorra’ minimum Class 2; ‘Zaharra’ and ‘Idia’: minimum Class 3,

—   meat colour: the meat must have no abnormal coloration and must come from animals that comply with the age and fat cover requirements,

—   chemical properties: for all types of meat, all animal carcasses must have a pH value of no more than 5,9, measured in the Longissimus dorsi muscle 24 hours after slaughter,

Longissimus dorsi

—   minimum maturation: meat to be marketed as Extra or Primera A quality must be matured for seven days from the date of slaughter and other meat for three days. For encased meat, the minimum maturation period is determined on the basis of the product format and storage and presentation arrangements and in accordance with standardised technical criteria.

Extra

Primera A

3.3.   Raw materials (for processed products only):

Raw materials (for processed products only):

—

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

Feed (for products of animal origin only):

The animals are given natural fodder such as: fresh grass, dried grass, hay and straw, supplemented by raw materials from the ‘positive list’, e.g. whole-grain or ground cereal, pulses, oilseeds and bran, and other fodder produced on the holding.

All feed, whether from the holding itself or bought in, must be authorised for use in the diet of animals from which ‘Carne de Vacuno del País Vasco/Euskal Okela’ PGI meat is to be produced.

The feed used in the growing and finishing stages must be made up of raw materials and authorised products from a publicly available ‘positive list’.

It must contain at least 80 % high-grade raw materials (cereals, pulses and oilseeds), or 85 % if it also contains bran.

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 meat must come from animals born and reared in the Autonomous Community of the Basque Country and kept on holdings on the ‘Carne de Vacuno del País Vasco/Euskal Okela’ registers; the slaughterhouses must be located in the production area so as to preserve the organoleptic properties of the carcasses and limit any impact on the quality of the meat resulting from their transportation. Carcasses classified and found to be suitable are identified as such. The whole process, from the holding to the end consumer, must be monitored so as to ensure the traceability of the product as laid down in the specification.

Registered animals are reared according to traditional methods, which determines factors affecting their health and well-being, with the particular attention to their feed that is reflected in the specification.

Each holding and each animal are identified by the competent authorities and this identification is checked and registered on the holdings themselves. The livestock sheds must satisfy a set of conditions as regards area, bedding, lighting and ventilation and generally ensure there are no environmental factors that could be harmful to the animals.

The animals’ journey to the slaughterhouse must not take longer than four hours and must not involve factors liable to produce stress or affect the quality of the final product.

All processing at the slaughterhouse must meet the requirements laid down in the specification: bleeding, dressing, airing, maturation and identification.

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

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

—

3.7.   Specific rules concerning labelling:

Specific rules concerning labelling:

The label must include the words ‘Indicación geográfica protegida: Carne de Vacuno del Pais Vasco/Euskal Okela’.

4.   Concise definition of the geographical area:

Concise definition of the geographical area:

The animals from which the meat suitable for ‘Carne de Vacuno del País Vasco/Euskal Okela’ PGI protection is produced must be born, produced, reared and slaughtered in the territory of the Autonomous Community of the Basque Country, which comprises the provinces of Alava, Gipuzkoa and Bizkaia.

The PGI meat must also be produced in the Autonomous Community of the Basque Country.

5.   Link with the geographical area:

Link with the geographical area:

5.1.   Specificity of the geographical area:

Specificity of the geographical area:

Obtaining quality meat from a system of livestock rearing based on natural fodder presupposes ideal conditions as regards climate and soil. This is one of the most important distinguishing features of the meat traditionally produced in the Basque Country.

The natural conditions with the biggest influence on the nature of livestock farming in the Basque Country are the topography, the soil, the climate and the highly nutritional natural fodder.

The Autonomous Community of the Basque Country is a mountainous territory and the topographical and climatic limitations that go with that have a strong impact on the primary activity, which centres on livestock farming.

The oceanic climate means there are damp soils rich in micro-organisms which speed up the decomposition of organic matter and its subsequent humidification. There is a lot of humus-rich soil characterised by a high A horizon exceptionally rich in organic matter (producing the brown limestone ground typical of damp regions). The soils are made up of materials that contain limestone and a high level of organic matter.

The most important geographical factor for the Basque Country's climate is its latitude. It has an Atlantic climate — moderate temperatures with narrow ranges between day and night and summer and winter and high rainfall (over 1 200 mm on average).

The proximity of the sea makes for mild temperatures in areas on or near the coast, while there are greater fluctuations as you go away from the Cantabrian Sea towards the Ebro basin, where the summers are hotter and the winters colder.

The most firmly established beef production system in the Basque Country is based on transhumance, the seasonal moving of cattle between lowland and mountain pastures. It is a traditional system of major importance as it makes use of the natural forage resources and at the same time enhances the landscape and nature value of the countryside.

If the transhumance system were to change or disappear, this would have a serious impact on the countryside and lead to greater reliance on feed bought in from outside, leading to a more intensive approach with all the environmental consequences that implies.

5.2.   Specificity of the product:

Specificity of the product:

One particular characteristic of this product should be underlined: the degree of fat cover; this is prized by the Basque consumer and is such a distinguishing feature that carcasses that do not meet the minimum requirements referred to in this section are rejected.

The degree and quality of fat cover on the meat, together with the characteristics of each type described under point 3.2, affect sensory factors as basic as odour, aroma, succulence and tenderness.

Cattle have been reared in the Basque Country since the Neolithic period and there are countless documents corroborating the traditional nature of beef production in the region.

Traditionally, more beef has been consumed here than elsewhere in Spain and there are many historical references testifying to the reputation of Basque Country meat.

According to Jose Maria Busca Isusi in Alimentos y guisos en la cocina vasca (Basque Food and Recipes) (1958): ‘The age-old practice of roasting meat has been highly developed in our ancient culture. In the past, whole carcasses were roasted on the grill and this is still done in some areas to the present day. Grilled beef chuleton (a strip of chops cut cross-wise, with a minimum weight of 350 g) is one of the oldest and most typical dishes in Basque cuisine and its reputation goes beyond the Autonomous Community of the Basque Country.’

Basque Food and Recipes

chuleton

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 breeds in question are those traditionally reared in the Autonomous Community of the Basque Country: Pirenaico, Limousin, Pardo alpina, Blondo, Terreña and their cross-breeds.

The main one is Pirenaico, a local breed in the Basque Country since the Neolithic period. The Terreña breed, which is also local to the region, was traditionally used — especially the steers — for farm work.

The Limousin, Pardo alpina and Blonda breeds have shown an ability to adapt to the Basque Country and to the extensive livestock farming associated with the use of natural fodder. This is one of the most important distinctive aspects of the meat traditionally produced in the Basque Country, where the climate and terrain produce pastures conducive to the spread of livestock farming firmly rooted in the land.

The way the animals are handled and fed are key to the degree of fat cover and together with the minimum maturation period are the main factors giving the ‘Carne de Vacuno del País Vasco/Euskal Okela’ the particular characteristics — especially the flavour, succulence and tenderness — so appreciated by the consumer.

A recent study of the carcasses used for the product, broken down by age, breed and gender, concluded that their physical and chemical characteristics, measured with technical instruments, were more homogeneous than was the case with other products that had been the subject of similar studies, including where there was only one breed.

There is ample evidence for the reputation of the product, which is also borne out by recent studies (IKERFEL 2006, IKERFEL 2009). In both cases, familiarity with the product, both spontaneous and prompted, exceeded 90 %; it is fair to say, therefore, that ‘Carne de Vacuno del País Vasco/Euskal Okela’ is universally known in the Basque Country.

‘Carne de Vacuno del País Vasco/Euskal Okela’ owes much of its fame and reputation to the vast culinary tradition of the Basque Country, as passed on from one generation to the next, of which beef in general and grilled beef cutlets (a la parrilla) in particular are a key feature. By way of illustration, during the XVI Congreso Nacional de Cocina de Autor (16th National Congress of Haute Cuisine), which took place in Vitoria in April 2010 and was attended by the best chefs in the world, there was an event focusing on the beef cutlet. Another example of the popular status of beef in the Basque Country is the fact that over 70 public festivals take place annually in the Basque Country where ‘Carne de Vacuno del País Vasco/Euskal Okela’ is grilled al burduntzi (the oldest and most traditional way of grilling whole calves) and people have a chance to taste the product and discover its delights.

a la parrilla

XVI Congreso Nacional de Cocina de Autor

al burduntzi

Reference to publication of the specification:

Reference to publication of the specification:

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

The specification amended as requested in this application can be consulted here:

http://www.nasdap.ejgv.euskadi.net/r50-4633/es/contenidos/informacion/igp_carne/es_agripes/adjuntos/pliegocondiciones.pdf

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

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