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

(2019/C 3/09)

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 found in the Commission’s DOOR database.

SINGLE DOCUMENT

‘ZAMPONE MODENA’

EU No: PGI-IT-01501-AM01 – 20.4.2018

PDO ( ) PGI ( X )

1. Name(s)

‘Zampone Modena’

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

The name ‘Zampone Modena’ refers to a prepared and cooked meat product with the following organoleptic, chemical and physico-chemical characteristics when released for consumption:

Characteristics

Texture: the product must be easy to slice, with the slices maintaining their shape.

Appearance when cutting: firm, evenly grained slices.

Colour of the slice: pink tending towards uneven red.

Taste: characteristic.

Chemical and physico-chemical characteristics of the meat mixture

Total protein: minimum 17 %

Fat/protein ratio: maximum 1,9

Collagen/protein ratio: maximum 0,5

Water/protein ratio: maximum 2,7

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

‘Zampone Modena’ is made from a mixture of pig meat from striated muscles, pig fat, rind, salt, whole pepper and/or pepper pieces. Ingredients that may also be used: wine, water in accordance with good trade practice, natural flavourings, spices and herbs, sugar and/or dextrose and/or fructose, sodium and/or potassium nitrite (maximum 140 parts per million), ascorbic acid and its sodium salt. Smoke flavourings are not permitted. The mixture is stuffed into natural casings made from the skin of the pig’s foreleg, complete with the distal phalanges, and tied at the top.

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

Processing of ‘Zampone Modena’ sausage includes the following steps: preparing the raw materials, mincing, mixing and filling the casings, followed by drying if the product is sold fresh and any pre-cooking and appropriate heat treatment if the product is sold cooked.

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

‘Zampone Modena’ is sold whole, either loose or packaged, if fresh, and suitably vacuum-packed if cooked. Packaging must be carried out exclusively in the production area laid down in point 4.

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

The protected designation of origin ‘Zampone Modena’ must appear on the label in clear and indelible characters, distinctly separate from any other writing. It must be followed immediately by the words ‘Indicazione geografica protetta’ [protected geographical indication] and/or the abbreviation ‘IGP’ [PGI]. 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 purchaser.

4. Concise definition of the geographical area

‘Zampone Modena’ is produced within its traditional geographical production area, which covers the entire territory of the following Italian provinces: Modena, Ferrara, Ravenna, Rimini, Forlì-Cesena, Bologna, Reggio Emilia, Parma, Piacenza, Cremona, Lodi, Pavia, Milano, Monza-Brianza, Varese, Como, Lecco, Bergamo, Brescia, Mantova, Verona and Rovigo.

5. Link with the geographical area

‘Zampone Modena’ owes its reputation to its geographical origin, i.e. the places where it has traditionally been produced. ‘Zampone Modena’ originates in Modena but later came to be produced in other regions of central and northern Italy too, where the same know-how in the art of making pure pork sausages of this kind was also passed on and spread. Its historical origin dates back to the early 16th century. The sausage makers’ industriousness and technical skills, traditionally handed down between those in the trade, are an essential feature of this product, and even today its characteristics are shaped by the importance of environmental and human factors. The reputation of ‘Zampone Modena’ is confirmed by numerous literary references.

The required characteristics of this geographical indication product depend on the natural and human factors in the production area. The environmental conditions of the area are defined by the typical climate of central and northern Italy. The main link with the traditional area of production is the industriousness and technical skills of the sausage makers, who over time have refined their craftsmanship and developed processing techniques that are perfectly attuned to the tradition. These traditions and environmental conditions are also closely linked to the production area’s social and economic development, resulting in unique qualities not found elsewhere.

Reference to publication of the specification

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

The Ministry has launched the national objection procedure with the publication of the amendment application regarding ‘Zampone Modena’ PGI in Official Gazette of the Italian Republic No 47 of 26 February 2018.

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

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