EN Official Journal of the European Union C 289/29

Publication of an 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

(2007/C 289/16)

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 from the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘CHOURIÇO AZEDO DE VINHAIS’ or ‘AZEDO DE VINHAIS’ or ‘CHOURIÇO DE PÃO DE VINHAIS’

EC No: PT/PGI/005/0458/20.04.2005

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1. Responsible department in the Member State:

Name: Gabinete de Planeamento e Políticas Address: Rua Padre António Vieira, n.o 1-8o P-1099-073 Lisboa Tel. (351) 213 819 300 Fax (351) 213 876 635 E-mail: gppaa@gppaa.min-agricultura.pt

2. Group:

Name: ANCSUB — Associação Nacional de Criadores de Suínos de Raça Bísara Address: Edifício da Casa do Povo — Largo do Toural P-5320-311 Vinhais Tel. (351) 273 771 340 Fax (351) 273 770 048 E-mail: ancsub@bisaro.info Composition: Producers/processors ( X ) Other ( )

3. Type of product:

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

4. Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1 Name: ‘Chouriço Azedo de Vinhais’ or ‘Azedo de Vinhais’ or ‘Chouriço de Pão de Vinhais’

4.2 Description: Smoked sausage, made from the meat and fat of pigs of the Bisaro breed or of cross-breeds that must be 50 % Bisaro (F1 animals, produced by cross-breeding pure-bred Bisaro pigs registered in the herdbook with pigs of other breeds), regional wheat bread and olive oil from Trás-os-Montes (these being essential for giving the product a specific taste and texture), stuffed into a pig's large intestine. One end of the intestine is tied or sewn up and then twisted, one or two more knots are then made and, when the intestine has been stuffed, the other end is tied with cotton thread. The sausage is a straight, cylindrical shape with an average length of 20 to 25 cm, 7 to 10 cm in diameter and yellow-brown in colour. The inside is also yellow brown in colour and it appears homogeneous when cut. The final weight is approximately 300 g.

4.3 Geographical area: Owing to the traditional production method, the sources of animal nutrition used, the local population's traditional know-how in terms of animal husbandry, and the pedological conditions needed to develop the food base used to obtain raw ingredients of an undeniably distinctive quality, the area in which the Bisaro pigs and cross-breeds used in the production of Chouriço Azedo de Vinhais are born, reared, fattened, slaughtered and cut up is confined to the municipalities of Alfândega da Fé, Bragança, Carrazeda de Anciães, Freixo de Espada à Cinta, Macedo de Cavaleiros, Miranda do Douro, Mirandela, Mogadouro, Torre de Moncorvo, Vila Flor, Vimioso and Vinhais in the Bragança district and to the municipalities of Alijó, Boticas, Chaves, Mesão Frio, Mondim de Basto, Montalegre, Murça, Régua, Ribeira de Pena, Sabrosa, Santa Marta de Penaguião, Valpaços, Vila Pouca de Aguiar and Vila Real in the Vila Real district, since only this area has the required food base and animal husbandry skills required. Given the particular weather conditions required to produce Chouriço Azedo de Vinhais, the people's know-how and the constant and unchanging local methods employed, the geographical processing area is confined to the municipalities of Alfândega da Fé, Bragança, Carrazeda de Anciães, Freixo de Espada à Cinta, Macedo de Cavaleiros, Miranda do Douro, Mirandela, Mogadouro, Torre de Moncorvo, Vila Flor, Vimioso and Vinhais in the Bragança district.

4.4 Proof of origin: Chouriço Azedo de Vinhais may be produced only in duly licensed processing plants situated within the aforementioned processing area. The entire production process is subject to a rigorous control system, thus ensuring the product's full traceability. The raw ingredients come from Bisaro pigs entered in the breed's zootechnical register or crossbred pigs (F1) one of whose parents is an animal of the Bisaro breed entered in the zootechnical register's book of adult animals, which are reared on holdings encompassing an area that lends itself to traditional, semi-extensive farming, and features traditional sources of animal nutrition. It should be noted that the pigs consume large quantities of chestnuts, which gives the meat its very distinctive and recognisable organoleptic qualities. The pigs are slaughtered in licensed abattoirs and cut up in licensed plants situated, in both cases, in the product's geographical area. Processing may be carried out only in plants authorised by the group after the control body has given its approval. The certification mark on each unit is numbered, ensuring full traceability to the farm where the product originated. It is possible to prove the origin of the product at any point in the production chain by means of the serial number, which must be indicated on the certification mark.

4.5 Method of production: The pigmeat (lean meat, head, flank and belly) is cut into medium-sized pieces, cooked in salted water and stripped while it is still hot. The bread is cut into thin slices with the crust left on and then softened in the meat stock. The seasoning, strips of meat, olive oil, paprika and garlic are added to this mixture. Once the seasoning is right, the mixture is immediately stuffed into a pig's intestine and then smoked slowly — traditionally for more than four weeks — using regional firewood (oak and/or chestnut). Owing to its characteristics Chouriço Azedo de Vinhais is placed on the market as a whole sausage and is always pre-packed at the place of origin. Special material is used for its packaging, which, when it comes into contact with the product, is innocuous and inert in a normal or controlled atmosphere or in a vacuum. Packing may be carried out only in the geographical processing area so as to ensure traceability and control and to prevent any change to the product's taste. Once the seasoning is right, the mixture is immediately stuffed into the pig intestine and then smoked slowly using regional firewood (oak and/or chestnut), usually for more than four weeks. Due to its characteristics, Chouriço Azedo de Vinhais is placed on the market as a whole sausage but is always pre-packed at the place of origin.

4.6 Link: Various zoomorphic sculptures and references made to taxes on pigs and their by-products in different municipal registers in the region prove that pig-breeding has been important in this area for a very long time. The relationship between the product and the geographical area stems from the (indigenous) breed of animal, the local sources of nutrition used, the know-how in terms of selection of the cuts of meat, slow smoking using regional firewood and a curing process that takes place in very cold and dry locations in the region.

4.7 Inspection body:

Name: Tradição e Qualidade — Associação Interprofissional para Produtos Agro-Alimentares de Trás-os-Montes Address: Av. 25 de Abril, 273 S/L P-5370-202 Mirandela Tel. (351) 278 261 410 Fax (351) 278 261 410 E-mail: tradição-qualidade@clix.pt

Tradição e Qualidade has been recognised as complying with the requirements of Standard 45011:2001.

4.8 Labelling: It is compulsory for the labelling to include the following: the wording ‘Chouriço Azedo de Vinhais — Indicação Geográfica Protegida’ (Protected Geographical Indication) or ‘Azedo de Vinhais — Indicação Geográfica Protegida’ or ‘Chouriço de Pão de Vinhais — Indicação Geográfica Protegida’, the Community's own logo, the logo for Vinhais products reproduced below and the certification mark, which must indicate the name of the product, the designation/indication concerned, the control body and the serial number (a numerical or alphanumeric code ensuring the product's traceability).

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