Publication of an application for registration of a name pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 458/12)

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 three months from the date of this publication.

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘Суджук Търновски / Sudzhuk Tarnovski / Търновски Суджук / Tarnovski Sudzhuk’

EU No: TSG-BG-02861 – 17.8.2022

BULGARIA

1. Name(s) to be registered

‘Суджук Търновски / Sudzhuk Tarnovski’ / ‘Търновски Суджук / Tarnovski Sudzhuk’

2. Type of product

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

3. Grounds for registration

3.1. Whether the product:

☒ results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff

☐ is produced from raw materials or ingredients that are those traditionally used

‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ is the result of its traditional composition and production method. This consists of the appropriate sorting of the beef and the selection and dosage of natural seasonings (black or white pepper, savory, cardamom, allspice), the formation of the individual pieces into a horseshoe shape, and the specific pressing and drying process, which gives the finished product its unique flattened horseshoe shape and distinctive flavour and aroma.

3.2. Whether the name:

☒ has been traditionally used to refer to the specific product

☐ identifies the traditional character or specific character of the product

The name ‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ is specific in itself. Veliko Tarnovo, after which the product is named, is a large Bulgarian city which, long ago, was the capital city of the Second Bulgarian Empire. There was a meat processing slaughterhouse in the city, which mainly produced sudzhuk sausages and other meat products. In addition to its excellent organoleptic qualities and long shelf life, the place of production of ‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ has played an important role in establishing the name of and commercial interest in the product. The first normative document was Industry Standard (ON) 18-71921-80 on ‘Sudzhuk Tarnovski’ and ‘Sudzhuk Plevenski’, drawn up in 1980 (National Agricultural and Industrial Union, Sofia, 1980). Due to the broad popularity the product has acquired under this name, it is now produced all year round. The traditional recipe and production technique are adhered to strictly, and its quality and characteristics are not influenced by seasonal or geographical variations. This practice still applies to the production of ‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’.

4. Description

4.1. Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product’s specific character (Article 7(2) of this Regulation)

What distinguishes ‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ from other raw-cured meat products in this group is primarily the characteristic horseshoe shape acquired by the product after pressing. In addition, the product has a specific flavour, which is achieved by mixing the raw material with the seasonings, as required by the recipe, and by applying the traditional production method.

Physical properties – shape and dimensions:

‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ is a pressed, raw-cured meat product made from fresh ground beef, auxiliary ingredients and natural seasonings (black or white pepper, savory, cardamom and allspice), stuffed into natural bovine or porcine small intestine casing with a diameter of up to 40 mm. The open ends are joined with twine or clipped to give the product its horseshoe shape.

Chemical properties:

— water content: ≤ 45 %;

— total protein: ≥ 15,4 %;

— salt: ≤ 5,4 %;

— pH: not less than 5,2.

Organoleptic properties:

— Casing: clean, smooth, free of blemishes, no fatty condensate and no cavities under it; with dry white mould not penetrating inside. The casing adheres tightly to the filling.

— Cut surface: evenly distributed fat particles.

— Meat filling: compact; dark red to brown-red in colour.

— Consistency: dense and elastic.

— Flavour and smell: moderately salty flavour; a distinct aroma of the seasonings used and free from foreign flavours and odours.

‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ is suitable for direct consumption after removal of the casing (when bovine small intestine has been used as a casing).

‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ may be marketed whole, cut, or sliced, vacuum-packed or in modified-atmosphere packaging.

4.2. Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)

The following raw materials and auxiliary ingredients are used to produce ‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’:

Meat: 100 kg fresh beef

Seasoning (for 100 kg of meat): — natural black or white pepper: 500 g — savory: 200 g — natural cardamom: 50 g — natural allspice: 50 g

Other ingredients (for 100 kg of meat): — sugar: 100 g — salt: 2,2 kg — preservative: potassium nitrate: 60 g or sodium nitrate: 51 g — anti-oxidant – ascorbic acid (E300): 50 g

The use of starter cultures is allowed.

Casing: natural (salted bovine or porcine small intestine) – up to 40 mm in diameter (φ).

Twine or clips and suspension hooks.

Production method:

Fresh beef, seasonings, salting ingredients and starter cultures, as per the recipe, are used to produce ‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’.

After the bones and sinews have been removed and the beef has been sorted, it is cut into pieces manually or mechanically. The chopped meat is weighed according to the recipe and it is then ground in one of the following three ways:

— by grinding in a meat grinder (mincer) and blending in a cutter machine;

— by grinding in a meat grinder (mincer) and blending in a mixer;

— by grinding and blending in a cutter machine.

During mixing, the pre-mixed salting ingredients, seasonings and starter culture are added.

The finished sausage mixture is stuffed into natural bovine or porcine small intestine casing, with a diameter of up to 40 mm, using a sausage stuffer machine. The stuffed intestines are cut, clamped at the open ends and joined with twine or clipped to give the product its horseshoe shape. Straight after stuffing, the tied pieces are gently pricked with a fine needle in case any air is trapped under the casing. They are placed on wooden or metal frames (rods) arranged on sausage trolleys, where they are dried and drained at an air temperature of between 8 oC and 24 oC, and 65 to 90 % relative humidity, depending on whether or not starter cultures are used. The drained and dried pieces are transferred to natural or air-conditioned chambers (rooms), where the air temperature does not exceed 17 oC and the relative humidity does not exceed 85 %. During drying and maturation, the sausages are pressed two to three times using flat wooden, plastic or metal presses. The production supervisor determines by sight when the sausages are ready for pressing. The first pressing takes place when the surface of the product is fully dry to the touch. Subsequent pressing takes place as the production supervisor sees fit. The sausages remain in the press for 12 to 24 hours at each pressing. During the pressing process, the mechanical pressure slightly raises the temperature of the product. Combined with the condensed moisture, this enables a layer of white noble mould to form on the surface.

The production process for ‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ takes at least 12 days and is complete when the product has taken on its characteristic structure and consistency.

4.3. Description of the key elements establishing the product’s traditional character (Article 7(2) of this Regulation)

‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ is a traditional Bulgarian raw-cured meat product with a long shelf life. It is made from fresh ground meat, natural seasonings and auxiliary ingredients, and stuffed into casings. It has been produced for over 50 years by applying the original technique, consisting of the appropriate sorting of the meat, the selection and dosage of the seasonings, and the formation of the individual pieces into horseshoe shapes. During drying and maturation, the product undergoes pressing, which is typical of traditional Bulgarian products and helps to achieve the specific outer appearance, excellent consistency and taste qualities. Veliko Tarnovo, after which ‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ is named, is a large Bulgarian city which, long ago, was the capital city of the Second Bulgarian Empire. Among other economic activities in the city, there were establishments that took delivery of meat and produced two main products during that period: pastarma, made from unground meat, and sudzhuk, made from minced meat.

In 1954, a large meat factory was built in Veliko Tarnovo, meeting all hygiene and technological requirements. For a long time, the factory has been one of the leading establishments in the country in terms of the quality of its meat products and its export activity. It is here that ‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ was first produced and became established.

The first normative document for the traditional production of the product named ‘Sudzhuk Tarnovski’ in the city was Industry Standard (ON) 18-71921-80, dating from 1980.

In 1983, following a series of amendments to the names of the normative documents, Technical Standard (TU) 73-83 was introduced, and the recipe, quality requirements and production technique have remained unchanged since then.

There is also evidence of the production of ‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ in the past in operational documents, such as the ‘Nomenklatura na asortimentite mesni proizvedenia za proizvodstvo’ (Nomenclature of assorted meat products for production’), DSO Rodopa, Sofia, dated 1.12.1981, and the ‘Spisak na mesnite produkti v redovno proizvodstvo’ (List of meat products in regular production), DSO Rodopa, Sofia, dated 15.3.1984.

‘Tarnovski sudzhuk’ is referred to in the specialised literature: Dr Konstantin Stoynov and Dr Hristo Toshkov, ‘Tehnologia na mesoto i mesnite produkti’ (Meat and meat product technology): Part 2 – Meat processing technology, Sofia, 1974, p. 134; and ‘Sbornik s traditsionni balgarski retsepturi i tehnologii. Lykanki i Sudzhutsi’ (Collection of traditional Bulgarian recipes and techniques. Lukanka and Sudzhuk sausages), published by the Association of Meat Processors in Bulgaria, Sofia, 2002, pp. 40-41.

‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ has very often been showcased by individual establishments at the annual Taynata na balgarskiya vkus (Secret of Bulgarian Taste) competition during the Meatmania international meat and meat products exhibition in Sofia.

The product was originally produced mainly in late autumn and winter (November to March), as the air temperature and humidity conditions were favourable for drying and maturation. Later, with the perfection of the technique and introduction of air-conditioned drying chambers, it started to be produced all year round in all regions of the country, without this having any effect on the quality of the product. Today, ‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ is still produced as a traditional and popular product, with a long shelf life, following a method and recipe that have remained unchanged.

Seasonal production is no longer essential, given the widespread availability of air-conditioned drying chambers in meat industry establishments. Production of ‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ has spread throughout Bulgaria. The product fulfils all the requirements to be a representative traditional meat product. The traditional flavour, established over the years and preserved up to the present day, is due to the specific seasonings used (black or white pepper, allspice, cardamom and savory). The traditional production method for ‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’, unchanged for the last 50 years, is described in point 4.2.

The production of ‘Sudzhuk Tarnovski’ / ‘Tarnovski sudzhuk’ is linked to a combination of microbiological, physico-chemical and biochemical processes that take place during the initial refrigeration processing, machine processing, drying and maturation stages. It develops a very good structure and appearance when cut, a stable colour, a rich aroma and a distinctive, appealing flavour, due to the natural seasonings (allspice and cardamom, along with savory and black or white pepper). These organoleptic qualities are also due to the high level of professionalism of the producers and their strict compliance with hygiene and technological requirements at every stage of the complex production technique. In that respect, tradition is important as regards both production and continuous control of the product.

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