Publication of an application for registration of a name 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

(This publication replaces the text published in OJ C 200, 15.6.2020, p. 15)

(2020/C 322/11)

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) within 3 months from the date of this publication.

SINGLE DOCUMENT

‘Λούντζα Πιτσιλιάσ’/‘Lountza Pitsilias’

EU No: PGI-CY-02367 - 15.9.2017

PDO ( ) PGI (X)

1. Name(s)

‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’

2. Applicant country(ies)

Cyprus

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.2. Meat products (cooked, salted, smoked, etc.)

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

‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’ is an aged, dry, salted and smoked meat product marinated in wine; it is prepared from pork fillet. It is produced without the addition of any preservatives (e.g. nitrates, nitrites, polyphosphates), flavour enhancers or any other additives. The raw materials used to prepare ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’ also do not contain any additives or preservatives (e.g. nitrates, nitrites).

The following are used in the preparation of this product:

— fresh pork fillet (each animal has two fillets on the back, one on each side of the spinal column), from healthy animals that have been slaughtered in accordance with the law (completely bled and immediately refrigerated). Upon receipt, checks are carried out on the colour (characteristic light red), the smell (good), the internal temperature (between 0 °C and 7 °C) and the pH (between 5,3 and 6);

— dry red wine from vineyards that grow vines of the local Mavro variety and possibly also of the Maratheftiko variety. Upon receipt of the wine, checks are carried out on the aroma (characteristic of the variety), the alcohol content (between 12 % and 15 %) and the sugar content (less than 4 g/litre);

— coarse (sea) salt;

— crushed coriander (Coriandrum sativum) and, optionally, ground cumin (Cuminum cyminum) and/or ground black pepper (Piper nigrum).

The characteristics of ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’ are as follows:

Physical characteristics

Shape: long, narrow and cylindrical with a slightly elliptical cross-section tapering towards the ends.

Weight: 0,8-2,5 kg.

Organoleptic characteristics

Colour: dark red to black in colour on the outside and light red to purple on the inside.

Aroma: red wine, coriander (and/or cumin) and smoke.

Taste: slightly salty and smoky, strengthened by the flavour of the wine, the coriander and/or cumin and the black pepper (where the last two are added) which are used in its preparation.

Texture: compact, cohesive, with no lines separating the muscle fibres, slightly firm to chew.

Chemical characteristics

Water content: 40 %-60 %;

Sodium chloride: 3-7 %.

‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’ is presented for consumption whole or sliced and may be sold packaged or loose.

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

The dry red wine used in the preparation of ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’ is produced in the defined geographical area from vineyards growing vines of the predominant local Mavro variety. The vineyards are located in the area of Pitsilia (wines with Controlled Designation of Origin) and may also grow vines of the Maratheftiko (Vamvakada) variety.

The Pitsilia area is characterised by special soil morphology and quality, with characteristics beneficial to the cultivation of grapes for wine making, such as high altitude, barren and sloping soils, eroded volcanic rocks and the absence of rainfall while the grapes ripen. All of these climatic and morphological peculiarities give the wine produced in the Pitsilia area special organoleptic and quality characteristics which are transferred to the ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’ and influence its organoleptic character, since immersion in wine is an important part of the preservation process.

3.4. Specific steps in production that must take place in the defined geographical area

The steps in the preparation of ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’ that must take place in the defined geographical region are: dry salting for at least 24 hours, immersion and soaking in wine for 7-10 days, addition of spices, smoking for 1-2 weeks and keeping the product in the ripening room (as necessary) to give it the desired moisture content.

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

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

In whatever form the product is presented (packaged or loose, whole or sliced), it must bear appropriate labelling stating the registered name and the details of the plant where it was produced and/or sliced and packaged (if slicing and packaging do not take place in the production plant).

4. Concise definition of the geographical area

The defined geographical area, Pitsilia, is known for being mountainous. It comprises areas with an altitude of 700 metres or more within the administrative boundaries of the following localities:

Nicosia District: Agia Eirini, Alithinou, Alona, Apliki, Askas, Gourri, Kannavia, Kourdali, Lagoudera, Lazanias, Livadia (Nicosia), Palechori, Platanistasa, Polystypos, Saranti, Spilia, Farmakas, Fikardou, Fterikoudi and Kambi;

Larnaca District: Odou;

Limassol District: Agios Theodoros, Agios Ioannis, Agios Konstantinos, Agios Pavlos, Agridia, Agros, Kato Amiantos, Pano Amiantos, Dymes, Zoopigi, Kato Mylos, Kyperounta, Pelendri, Potamitissa, Sykopetra and Chandria.

5. Link with the geographical area

The application to register the name ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’ is based on the product’s physical, chemical and organoleptic characteristics, which are developed and preserved as a result of a production process which does not require the use of any additives or other auxiliary substances.

The characteristics of ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’ are a result of its producers’ know-how, in particular the following:

The length of time the fillet remains in the salt and the quantity of salt used vary slightly depending on its size. Larger-sized lountza is left for longer and requires slightly more salt to achieve the desired degree of absorption right to the centre of the fillet and the desired taste of the final product.

The characteristic intense wine flavour and aroma and the characteristic colour of the inside of the ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’ are influenced by the choice of the appropriate dry red wine (in terms of aroma and chemical properties) from vineyards growing vines of the predominant local Mavro variety (accounting for around 80 % of the total area planted with vines), possibly together with vines of the red Maratheftiko variety, and by the length of time the fillet is soaked in the wine.

The quantity of spices added, which, as with salt, is determined by the size of the fillet, is based on the producers’ experience. The addition of an appropriate quantity of spices will determine the flavour and aroma of the product.

The smoking stage is important as it influences the flavour, aroma, texture and colour of ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’. The smoking process is mild, gradual and cold. The intensity of the fire, the duration of smoking, the distance of the pork fillet from the fire itself and how regularly the position of the pork fillets in the smoke house is changed are decided on the basis of the producers’ experience, taking into account the size of the fillet and the climatic conditions. During the summer months, when the temperature is higher and humidity levels are lower, the fire should be less intense and the duration of smoking shorter. At the end of the smoking stage the product will have acquired a characteristic smoky aroma and flavour in addition to the aroma and flavour derived from the wine, coriander and other spices (which may have been added), and this is what differentiates the product from similar products which are not smoked.

The smoking process, together with the time spent in the ripening room (where required), determine the water content and texture of ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’. It is very important that smoking is mild so that the texture of the product when sliced is compact and cohesive rather than soft and loose. The smoking process and the time spent in the ripening room (where required) also act in conjunction with the wine to produce the desired internal colour of ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’. At the end of the process the product should have a consistent light red to purple colour on the inside.

The climate of the Pitsilia area, which is characterised by cool dry summers and mild winters, combined with the sloping, relatively infertile land, helped to develop the process of producing and preserving processed meat products under ambient room conditions, which made it possible to have meat available to the family throughout the year without having to store it in fat (as in other areas). Expertise in producing these products has remained unchanged and has been handed down from generation to generation; this know-how is still used today by producers in the Pitsilia area in their modern facilities.

The soil and climate of the Pitsilia area have also contributed to a lesser volume of grapes being produced there than in other areas, with juice that is richer in polyphenols. Along with other production know-how, the producers of ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’ also inherited the excellent black wine referred to by N. Ierides (1903: Brief History of Cyprus); this further strengthens the link between the product and the area, giving it the intense aroma and taste characteristic of the local Mavro wine.

The characteristics of ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’, which are the result of the producers’ know-how and the use of the area’s wine, are what earned it a reputation as a ‘sumptuous snack’, according to P. Xioutas, 1978: Kypriaki Laografia ton Zóon (Animals in Cypriot Folklore). In the same publication, ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’ is referred to as ‘extremely tasty’. Indeed, the Cypriot chef Andreas Mavrommatis, who has been awarded a Michelin star, said in an interview that Pitsilia produces the best lountza in Cyprus.

Pitsilia’s processed meat products, including ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’, are inextricably linked to that area, so that any publications and/or websites with tourist information make specific reference to them. Particular mention is made of processed meat products from the Pitsilia area, including of course ‘Λούντζα Πιτσιλιάς’/‘Lountza Pitsilias’, also in publications related to the gastronomy of Cyprus, for example the Ministry of Agriculture, Natural Resources and Environment, 2011: Gastronomikos Chartis tis Kyprou (Culinary Map of Cyprus), and Florentia Kithraiotou, 2009: Trofi: aformi schesis (Food: a basis for a relationship).

Publication reference of the specification

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

http://www.moa.gov.cy/moa/da/da.nsf/All/FE9A90EB4A75497BC22583A9003E9C46?OpenDocument

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