EN Official Journal of the European Union C 45/25

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

2011/C 45/10

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

‘ŠEBRELJSKI ŽELODEC’

EC No: SI-PGI-0005-0415-29.10.2004

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: Ministry of Agriculture, Forestry and Food of the Republic of Slovenia Address: Dunajska 22 SI-1000 Ljubljana SLOVENIJA Tel. +386 14789109 Fax +386 14789055 E-mail: varnahrana.mkgp@gov.si

2. Applicant group:

Name: Association of Šebreljski Želodec Producers Address: Šebrelje 53 SI-5282 Cerkno SLOVENIJA Tel. +386 53744276 Fax +386 53720181 E-mail: — Composition: Producers/processors ( X ) Other ( )

3. Type of product:

Group 1.2: Meat products (cooked, salted, smoked, etc.)

4. Specification:

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

4.1. Name:

‘Šebreljski želodec’

4.2. Description:

‘Šebreljski želodec’ (plural: ‘želodci’) is a preserved sausage made from high-quality pork meat and hard bacon in a ratio of between 75:25 and 80:20. It is characterised by the high levels of meat content and low proportion of bacon. ‘Šebreljski želodec’ is flat and weighs 0,8 to 2 kg, and its shape depends on whether the casing used is a bladder, a rectum or an artificial casing. The surface is smooth and dry, with no residual fat.

The cross-section is characterised by an even distribution of meat and bacon. Slices have the red colour of the matured meat and the white colour of bacon. The pieces of meat and bacon are well combined and there are no sinews or gristle. The product has the characteristic harmonious taste of matured meat and bacon, with undertones of seasoning. The aroma is characteristic and harmonious with notes of spices and smoke.

4.3. Geographical area:

The geographical area lies to the west of the Goriška statistical region and includes the Idrijsko-Cerkljansko area. The boundary line incorporates the settlement of Stopnik, runs along the Idrijca river valley, along the edge of the Šentviška Planota plateau, through the settlement of Bukovo, along the edge of the Cerkljansko hills up to and including Zakojca, through Porezen, along the edge of the Davča valley and along the Blegoš foothills towards Podjelovo Brdo, up to and including Jazne; from there it heads towards Govejk, taking in the settlements of Govejk, Zavratec, Potok and Godovič, then it runs through Javornik, past Kanji Dol, along the edge of Gore, through Trnovski Gozd forest towards Oblakov Vrh, which forms part of the area, and back to Stopnik.

4.4. Proof of origin:

Each producer must keep documents showing the quantity and quality of raw materials and the quantity of ‘želodci’ produced and sold. The records must guarantee the traceability of each batch separately. Batches must be marked with a serial number, the date of production and the number and quantity of ‘želodci’ in the batch.

4.5. Method of production:

In order to produce ‘Šebreljski želodec’, pork from pigs weighing at least 115 kg live or with a carcass weight of 85 kg is used.

Meat from the thigh, shoulder, neck and back is used to fill the ‘Šebreljski želodec’. The meat is minced into 8-10 mm pieces and the hard bacon from the thigh, shoulder and back is cut into pieces of 6 to 8 mm. The minced meat and bacon are mixed together in a ratio of between 75:25 and 80:20. Approximately 1 % of garlic, 2,4-2,5 % of salt and 0,1-0,35 % of pepper are added. Cooking sea salt is used, plus sugar equivalent to 0,5 % of filling weight. The use of nitrates, nitrites and other additives is not permitted. The filling is mixed and stuffed into casings, such as pigs’ bladders, beef rectums or artificial casings. The weight of a freshly filled ‘želodec’ is 1,3 to 3 kg. The casings are sewn or tied shut. The ‘želodci’ are then drained and pressed for up to 10 days. The ‘želodci’ are cold-smoked for up to two days. The drying/maturation process takes place in natural conditions or in an air-conditioned environment. The drying temperature varies between 10 °C and 15 °C. In the coldest months, the temperature may also drop below 10 °C in the case of natural drying. Lower temperatures slow down the drying process. The relative humidity must be between 60 % and 80 % in both cases.

The natural drying process takes from three to five months in traditional drying compartments. Drying time in an air-conditioned environment is at least 100 days. Drying in an air-conditioned environment involves natural air circulation (occasional opening of windows), and the humidity and temperature are controlled. The weight of a mature ‘želodec’ is between 0,8 and 2 kg.

4.6. Link:

The link between the geographical area and ‘Šebreljski želodec’ is based mainly on the reputation gained thanks to suitable climatic conditions (climatic conditions of drying and maturation), the traditional technology for the production of ‘želodci’ and high-quality raw materials.

‘Šebreljski želodec’ has been produced for many years in the Idrijsko-Cerkljansko area, but there are few written records to prove this. A survey of the older population was carried out in the geographical area, which confirmed the long tradition of producing ‘Šebreljski želodec’ in the Idrijsko-Cerkljansko area. It was found that, since olden times, only high-quality ingredients had been used to make ‘želodec’, that the product had always been matured in the traditional manner and that its characteristic shape, taste and aroma formed part of its reputation.

The Idrijsko and Cerkljansko hills lie in the western part of Slovenia in the pre-Alpine area where the Alpine and Dinaric areas meet. They belong to the regions with a transitional type of climate, since they are influenced by both the rather warm climate of the Adriatic Sea and the rather cool climate of the Alps.

In the area of the Idrijsko and Cerkljansko hills the combination of Mediterranean and Alpine influences has created a special climate.

The Idrija hills are bound to the south-west by the high plateau of the Trnovski Gozd forest, a natural barrier that mitigates the effects of the climate of the Vipava valley, while the influence of the Adriatic Sea is felt, mainly in the Cerkljansko area, thanks to the opening to the Idrijca river valley.

The area is subject to a typically harsh, central European mountain climate: long, cold winters with low average temperature and high precipitation, and a short and not very warm summer — a continental climate.

Due to the faint influence of the Adriatic Sea, the valley areas of Cerkljansko experience milder winters and less snow than the rest of the Idrijsko-Cerkljansko area. The geographical area is characterised by constant airflow caused by the temperature difference between sunny and shaded areas, which results in valley air flows with an adequate level of humidity.

All these natural conditions in the maturation and drying phase influence the specific characteristics of ‘Šebreljski želodec’.

4.7. Inspection body:

Name: Bureau Veritas, d.o.o. Address: Linhartova 49a SI-1000 Ljubljana SLOVENIJA Tel. +386 14757670 Fax +386 14747602 E-mail: info@bureauveritas.si

4.8. Labelling:

‘Šebreljski želodci’ must be marked with the name ‘Šebreljski želodec’, the statement ‘protected geographical indication’ or the corresponding abbreviation and the appropriate Community mark.

‘Šebreljski želodci’ may also be marked with the logo for ‘Šebreljski želodec’ and the national quality symbol, and the certification body may also be mentioned.

If ‘Šebreljski želodci’ are packaged outside the geographical area, the labelling must also contain the exact name and location of the producer, the batch number, the packager and the place of packaging in order to prove traceability.

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