Publication of the single document amended following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2019/C 359/04)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s DOOR database.

SINGLE DOCUMENT

‘SALAMINI ITALIANI ALLA CACCIATORA’

EU No: PDO-IT-01301-AM01 — 5.4.2019

PDO (X) PGI ()

1. Name(s)

‘Salamini italiani alla cacciatora’

2. Member State or Third Country

Italy

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 product to which the name in (1) applies

When released for consumption, ‘Salamini italiani alla cacciatora’ must have the following organoleptic, chemical, chemico-physical and microbiological characteristics:

Organoleptic characteristics:

external appearance: cylindrical in shape,

texture: compact and not springy,

appearance on cutting: uniform and compact slices with no visible gristle,

colour: uniform ruby red with evenly distributed specks of fat,

aroma: delicate and distinctive,

taste: mild and delicate, never acidic.

Chemical and chemico-physical characteristics:

total protein: minimum 20 %

collagen/protein ratio: maximum 0,15

water/protein ratio: maximum 2,30

fat/protein ratio: maximum 2,00

pH: at least 5,3.

Microbiological properties:

mesophilic microbe content: > 1 × 107 colony-forming units/gram, with a prevalence of lactic acid bacteria and cocci.

The end product has a diameter of not more than 60 mm, a length of not more than 200 mm and a weight of not more than 350 g.

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

‘Salamini italiani alla cacciatora’ are made of lean meat from striated muscle from pig carcases, hard pig fat, salt, pepper pieces and/or ground pepper, and garlic.

Mechanically separated meat may not be used.

The following may be added: wine, sugar and/or dextrose and/or fructose, fermentation starter cultures, sodium and/or potassium nitrate up to a maximum of 195 ppm, sodium and/or potassium nitrite up to a maximum of 95 ppm, ascorbic acid and its sodium salt.

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

Processing of ‘Salamini italiani alla cacciatora’ involves the following steps: preparing the raw materials, mincing, kneading, filling the casings, drying and maturing.

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

‘Salamini italiani alla cacciatora’ may be sold in bulk, in vacuum or modified-atmosphere packaging, whole, cut or sliced. Packaging must be carried out in the production area laid down in point 4.

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

The name of the protected designation of origin ‘Salamini italiani alla cacciatora’ must appear in distinct, indelible lettering, clearly distinguishable from any other text on the label, and be immediately followed by the words ‘Denominazione di origine protetta’ (‘Protected Designation of Origin’). Where the product is intended for international markets, the words ‘protected designation of origin’ may be in the language of the target country.

It is forbidden to add any description that is not expressly provided for.

However, the use of names, trade names and brand names is permitted, provided that they have no laudatory purport and are not such as to mislead the buyer. The names of the pig farms from which the product originates may also be used, provided that the raw material comes exclusively from those farms.

4. Concise definition of the geographical area

‘Salamini italiani alla cacciatora’ are produced in the traditional production area, which comprises the entire territory of the following regions, which are also the regions from which the pigs originate: Friuli-Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise.

5. Link with the geographical area

This product with a protected designation of origin has characteristics shaped by the environment and by natural and human factors. In particular, the properties of the raw material are specific to the defined geographical macro-region, which is exactly the same as the production area. The raw material, product and designation are all closely linked to the socioeconomic development that has taken place in this area. Developments in cereal farming and milk processing technology created conditions particularly suited to this type of production, which took hold in areas traditionally engaged in certain types of pig farming. Pig farming in central and northern Italy has evolved over time, and in the last century a modern production industry emerged in Emilia-Romagna and Lombardy, which then spread to neighbouring areas of northern and central Italy. In particular, the shift from native breeds to specialised breeds (also created through crosses with local breeds) has made the raw material (pig carcases) more suitable for the requirements of the food processing industry in terms of ensuring the end product’s specific qualities, including its organoleptic characteristics.

The reputation enjoyed by ‘Salamini italiani alla cacciatora’ is linked to its traditional production area. Based on word-of-mouth accounts, production can be traced back to the Lombard invasions of northern Italy, from where it spread to neighbouring areas of central Italy. The production area gradually came to comprise the group of regions in which the ‘Italian heavy pig’ is typically found. The product’s history is linked to the development of a specific rural culture throughout the entire macro-region known as ‘Padania’ (another name for the Po Valley). The raw material originating from this and some adjacent regions is processed according to a long-standing tradition that is specific to this product. Historical references to ‘Salamini italiani alla cacciatora’ are found in culinary traditions from Lombardy that are still kept alive today. The name recalls the days when hunters would put a portion of the salami in their satchels for a day out hunting (‘alla cacciatora’ means ‘hunter-style’). More recently, the designation has been included in bilateral agreements that Italy has signed with France, Germany, Spain and Austria to protect indications of provenance, designations of origin and other geographical designations reserved for products originating on Italian soil.

Reference to publication of the specification

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

The consolidated text of the product specification can be consulted on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

(1) OJ L 179, 19.6.2014, p. 17.