Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin

(2002/C 168/08)

This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in the Member State concerned within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92.

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION FOR REGISTRATION: ARTICLE 5

PDO (x) PGI ( )

National application No: 82/99

1. Responsible department in the Member State Name: Direcção-Geral do Desenvolvimento Rural

Address: Av. Defensores de Chaves, n.o 6, P-1049-063 Lisboa

Tel. (351) 213 18 43 00

Fax (351) 213 52 13 46

2. Applicant group 2.1. Name: ACPA - Associação de Criadores de Porco Alentejano

2.2. Address: Rua Armação de Pêra, n.o 7, P-7670 Ourique

Tel. (351-286) 51 80 30

Fax (351-286) 51 20 70

2.3. Composition producer/processor (x) other ( ).

3. Type of product: Class 1.1 - Fresh meat and offal.

4. Specification (Summary of requirements under Article 4(2)):

4.1. Name: Carne de Porco Alentejano.

4.2. Description: Carne de Porco Alentejano (Alentejo pigmeat) means meat obtained as a result of the processing of carcases of pigs of the Alentejo breed slaughtered between eight and 14 months old, which are registered in the Portuguese herdbook for pigs (section dealing with the Alentejo breed) or in the birth register, are the offspring of a father and mother entered in the herdbook or in the breed's zootechnical register and are born, reared and slaughtered in the defined geographical area.

Alentejo pigmeat is obtained from carcases weighing not less than 50 kg and not more than 100 kg. The fat is shiny, firm, not exudative and white in colour. The colour of the meat ranges from pale pink to dark pink. The distinctive features of Alentejo pigmeat are its fine texture, rich flavour and juiciness. The pH of the meat 24 hours after slaughter is between 5,7 and 6,0.

4.3. Geographical area: On account of the product's distinctive production methods and organoleptic characteristics and the know-how of the population, the geographical area is confined to the communes of Alter do Chão, Castelo de Vide, Crato, Marvão, Nisa, Portalegre, Avis, Mora, Ponte de Sôr, Arronches, Campo Maior (not including the parish of S.João Baptista), Elvas (not including the parish of S.Pedro), Fronteira, Monforte, Borba, Estremoz, Sousel, Vila Viçosa, Arraiolos, Évora, Montemor-o-Novo, Portel, Vendas Novas, Viana do Alentejo, Alandroal, Mourão, Redondo, Reguengos de Monsaraz, Alcácer do Sal (not including the parish of S.Matias do Castelo), Grândola (not including the parish of Melides), Alvito, Beja, Cuba, Mértola, Vidigueira, Barrancos, Moura, Serpa, Aljustrel, Almodôvar, Castro Verde, Ferreira do Alentejo, Ourique, Odemira (not including the parishes of Vila Nova de Mil Fontes and S.Teotónio), Santiago de Cacém (not including the parish of Santo André) and Sines.

4.4. Proof of origin: The designation of origin "Carne de Porco Alentejano" may be used only to cover those animals which have been raised on agricultural holdings located within the defined geographical area which comply with the livestock rearing conditions set out in a document entitled "Caderno de Especificações - Carne de porco Alentejano - DO" (specification for Alentejo pigmeat - DO) and are subject to the control and certification rules laid down in the "Regras de Controlo e Certificação da Carne de Porco Alentejano" (rules governing the inspection and certification of Alentejo pigmeat).

4.5. Method of production: The meat is obtained as a result of the processing of carcases of pigs of the Alentejo breed recorded in the Portuguese herdbook for pigs (section dealing with the Alentejo breed) or in the register of births and reared on livestock farms located in the geographical area defined above, with the exception of breeding animals. Appropriate means of transport are used to move the animals to the slaughterhouse, avoiding stress situations. Travel time may not exceed eight consecutive hours, and the use of tranquillisers is prohibited. Loading and unloading of stock takes place via platforms or ramps. Prior to slaughter, the animals must be held for 24 hours in appropriate and well-ventilated lairages where clean water only is made available to them. Slaughtering is authorised only in slaughterhouses and processing only in cutting plants that have been approved by the EU and recognised by the OPC. Stunning prior to slaughter is mandatory and is immediately followed by bleeding and evisceration. The slaughter line is uninterrupted so as to reduce the risk of bacterial contamination. A representative of the OPC is present at the time of slaughter as well as during processing.

Refrigeration of the carcases follows. This is a slow process, taking five hours until a temperature of 1 °C is achieved. The carcases are then left to mature at 1 °C during at least two days after slaughter. Freezing of carcases and meat is prohibited. Carcases or cuts which have been damaged during the processes of pre-slaughter, slaughter, bleeding, evisceration, refrigeration, dressing or maturation are condemned.

4.6. Link: Already at the time of the Roman Empire products obtained from local pigs enjoyed a good reputation and, along with olive oil, wine and precious metals, they were the primary products with which the Romans adorned their tables in order to impress their guests.

Up until the sixties, pigs of the Alentejo breed provided the bulk of the country's meat. The pigs were herded to the large urban centres where the main slaughterhouses were located. In the provinces, far from those centres, slaughterings carried out along traditional lines ensured ample supplies of pigmeat throughout the year. Later, with the spread of early maturing breeds, many farmers replaced pigs of the Alentejo breed with more productive breeds, but 1992 saw a reversal of this situation. Today, as in earlier times, the focus is on rearing animals specially adapted to the extensive system, the aim being to take advantage of the Alentejo "montado" and improve the environmental conditions of a region threatened by human and animal out-migration. Indeed, the rearing of these animals is intimately linked to the oak groves which abound in the production area. Acorns of oaks and cork oaks, the fruits of the "montado", figure predominantly in the diet of these animals, directly influencing the organoleptic characteristics of their meat.

4.7. Inspection body: Name: Agricert - Certificação de produtos alimentares, LDA

Address: Rua Dr. António Pires Antunes, 4-r/c esq.o - sala C, P-7350 Elvas.

4.8. Labelling: The following words must appear on the label: "Carne de Porco Alentejano - Denominação de Origem", as well as the certification mark, duly numbered, indicating the name of the product and of the certifying body.

4.9. National requirements: All those which stem from the national and Community legislation in force.

EC No: G/PT/000158/00.09.14.

Date of receipt of the full application: 23 July 2001.