Publication of an application for approval of amendments, which are not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 42/03)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months of the date of this publication.

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘Agneau du Périgord’

EU No: PGI-FR-0711- AM01 – 30 April 2021

PDO ( ) PGI (X)

1. Applicant group and legitimate interest

AREOVLA Europarc – 3 Avenue Léonard de Vinci 33608 Pessac Cedex

Tel. +33 556008450

Email: areovla@gmail.com

Composition and legitimate interest: AREOVLA is an association whose members are farmers, producer organisations and slaughterers of ‘Agneau du Périgord’ lambs. The association therefore has a legitimate right to request amendments to the product specification.

2. Member State or Third Country

France

3. Heading in the product specification affected by the amendment(s)

☐ Product name

☒ Product description

☒ Geographical area

☒ Proof of origin

☒ Method of production

☒ Link

☒ Labelling

☒ Other: updating of the contact details of the applicant group, deletion of the presentation of the group and its motivations, type of product, inspection bodies, national requirements.

4. Τype of amendment(s)

☒ Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

☐ Amendment to the product specification of a registered PDO or PGI for which a single document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(s)

5.1. Amendments that impact critical elements

‘Product description’ section

In Part 2.3 ‘Characteristics of marketed products’, the lamb kidneys, sweetbread, heart, liver, tongue and feet are added to the products covered by the PGI. Only this offal taken from carcasses of lambs selected for the PGI are allowed.

When the name ‘Agneau du Périgord’ was recognised as a PGI, there were few outlets for these products. In recent years, these outlets have increased and represent an opportunity to use a greater proportion of the carcass more effectively, thereby increasing the visibility of the ‘Agneau du Périgord’ PGI. Indeed, some butchers prefer to take delivery of the whole carcass including the offal, in order to use it all, particularly the kidneys which remain attached to the carcass. Similarly, when the carcass is sold cut, the sales points would like to have the PGI cover the entire lamb, rather than having the same lamb cut into PGI cuts and standard offal.

Adding the offal means changing the presentation of the carcass, which had been specified as being headless, with the pluck and caul fat removed. The pluck is deleted in view of the addition of the offal in the list of the products covered by the PGI, some of which are included in the definition of the pluck (liver, heart, lungs, trachea and a portion of the diaphragm in a single block - definition taken from the UN standard for offal, 2008 edition).

The single document is also amended accordingly.

‘Geographical area’ section

The definition of the geographical area is amended. The geographical area of the ‘Agneau du Périgord’ PGI is extended to 24 municipalities in the department of Dordogne and 93 municipalities in the department of Lot-et-Garonne.

These municipalities had not been included when applying for recognition of the PGI, chiefly because there were no sheep producers in the territory at that time. However, they are very similar to the municipalities of the geographical area of the PGI both in terms of geology, topology and climate and in terms of agricultural practices (agricultural municipalities with predominantly mixed farming, common sheep breeds, geologically similar difficult land), and have had a revival of sheep farming.

The geographical area is also amended to correct certain errors in the registered product specification: six municipalities were not on the list but were included in the delineation of the area, one other municipality was, conversely, on the list but isolated on its own outside the delineated area. The latter is removed from the geographical area.

The list of municipalities is updated in the body of the specification.

This change means that the geographical area now covers the department of Dordogne in its entirety.

The single document is also amended accordingly.

5.2. Amendments that do not impact critical elements

‘Product description’ section

This part is completely rewritten to focus on the description of ‘Agneau du Périgord’ and highlight the particularities of rearing ‘Agneau du Périgord’ PGI lambs, namely a long suckling period and special feed in the finishing phase, consisting mainly of whole or rolled grains.

The descriptive elements of the meat (colour and quality of the fat) are notably brought into line with section 5. ‘Description of the production method of the agricultural product’.

However, the characteristics of the product are not amended, namely the feeding of the lamb, hardy or semi-hardy nature of the maternal breeds or meat-type breeds for the fathers, ages of slaughter, weights, meat colour and fat quality.

The possibility of marketing ‘Agneau du Périgord’ meat and offal in frozen form is added. The deep-freezing of the product is now of major importance for the marketing of PGI products. Deep-freezing makes it possible to preserve the product and is a new form of presentation appreciated by the consumer. Deep-freezing will also make it possible to position the PGI on new markets, in particular mass catering.

The product specification sets out the conditions for the deep-freezing (a process enabling a core temperature of -18 °C to be reached within a maximum of 10 hours), and fixes a date of minimum durability and a maximum period between slaughter and deep-freezing.

Some paragraphs are deleted: either they did not provide any additional or necessary elements for the description of the product, or they were not a requirement but rather a simple description of practices at the time of writing the product specification, or they concerned references to regulations on carcass classification and fat cover.

The description of the cooked meat is also removed. While the ‘Agneau du Périgord’ PGI guarantees a specific type of production from birth (and before, by means of the herd management) up to the selection of carcasses and their placing on the market, it cannot guarantee the characteristics of the cooked meat, such as the taste, texture or odour. These elements are also rather indiscriminate and difficult to monitor.

The single document has been amended accordingly.

‘Evidence that the product originates from the defined geographical area’ section

Elements that make it possible to ensure the traceability of offal and frozen products have been added and overlaps with the general rules are deleted, along with elements covered by the control procedure provided for in the control plan.

The system defines the documents and registrations required and the minimum pieces of information expected at each stage of the product’s lifecycle (rearing, removal for slaughter, slaughter, packaging, cutting, freezing).

The provisions on points of sale are deleted as they do not concern traceability, but are rather recommendations or requirements concerning the placing on the market that have no impact on the intrinsic characteristics of the product. They are, moreover, difficult to monitor given the variety of possible points of sale for this PGI.

The examples of documents that make it possible to ensure traceability at each stage of production are deleted.

The single document is also amended to delete a sentence on the identification of breeders that does not fall within the scope of this section of the single document. These are incidentally control elements that are included in the control plan.

‘Method of production’ section

Sub-section 5.2.1. ‘Genetic origin’

The Charmoise and Causse du Lot breeds are added to the authorised breeds for ewes. These are two historic breeds from the Périgord region, which were not included when ‘Agneau du Périgord’ was recognised as a PGI because their numbers had declined. They are, however, mentioned in the ‘Link with geographical origin’ section of the current product specification (history of sheep rearing). The hardiness, fecundity and conformation of these two breeds makes them suitable for conditions in the area and for raising ‘Agneau du Périgord’ lambs.

The Charmoise breed has been present in Périgord since the beginning of the twentieth century; the Périgord actually has one of the main stocks of the breed. These ewes are real ‘scrub clearers’ that maintain the land, open up closed spaces and help prevent fires. They were not included in the original PGI application as they had practically disappeared in Périgord. For several years now, livestock farmers have been reintroducing them, largely in the context of pastoral projects. It is estimated that there are 700 ewes of the breed in the area.

The Causse du Lot breed started to spread on the limestone plateaus or ‘causses’ of the Périgord Noir from the middle of the twentieth century. Another very abstemious breed, its natural qualities of hardiness, resistance to heat and ticks (pyroplasmosis) and ability to walk over long distances lend themselves particularly well to the dry and poor plateaus in the east of the Périgord. It is also capable of making the most of all the available grassland resources, eating wood waste if necessary to meet its needs. Like the Charmoise, it had largely declined at the time of applying for recognition of the name ‘Agneau du Périgord’ as a PGI, but it has now been well reintroduced in the geographical area and has a local population estimated at 4 800 ewes.

Lastly, since the name of the ‘INRA 401 Romane’ breed was officially changed to ‘Romane’ several years ago, this is also amended in the product specification.

Some paragraphs that were more generic or not relevant to the definition of production conditions are also deleted, such as: ‘Particular attention is paid to the homogeneity of the characteristics of format, early appearance and development of muscle and fat tissues, which play an important role in the specificity of the product’ or ‘Special attention is paid to the birth of lambs. The breeder takes all measures necessary to ensure the optimum conditions of comfort and well-being for ewes and their lambs. ’.

The single document is amended accordingly.

Under section 5.2.2. ‘Rearing’

New obligations covering current production practices among PGI producers are added concerning the ventilation of livestock buildings, the density of livestock in buildings, the quality of bedding and the cleaning of buildings.

Under section 5.2.4. ‘Lamb feed management’

The provision on lambing pens is rewritten in order to bring the wording of the provision into line with the practices of breeders who account for small lots of several ewes in small enclosures: the term ‘enclosures’ is thus added alongside ‘pens’.

Then, in some cases, the ewe may remain more than 48 hours with her lamb (difficulty in adoption, suckling problems, etc.), so for this reason ‘from 24 to 48 hours’ is replaced by ‘minimum 24 hours’.

The line indicating that weaning ‘usually takes place between 80 and 90 days’ is deleted as this is purely indicative.

The section ‘Lamb feed management’ was divided into three stages, based on the age of the lamb: 0 to 20 days, 20 to 60 days, and 60 days and over.

The 20-day limit is removed for controllability reasons, as this phase is actually a purely physiological step in the lambs’ development. Up until around three weeks, the lambs’ digestive system is not adapted to digest supplementary feed, so lambs do not eat it, even if they have access to it. The age at which they start feeding may vary several days from one lamb to another, with 20 days remaining the average.

However, the minimum of 60 days before weaning is retained, since this limit guarantees a lamb suckled at its mother’s teat during an important period of its life, which will give the ‘Agneau du Périgord’ meat its characteristics.

This new wording makes it possible to emphasise the feeding of lambs intended for the ‘Agneau du Périgord’ PGI: a suckling period with their mothers followed by a finishing period with feed based on fodder and whole or rolled grains Finishing on a sheep farm is no longer required.

The provisions on banning silage and wrapping are moved, as they concern the lambs’ entire life and not just the early stages thereof as this may imply. These provisions are moved to the end of section 5.2.4. Lamb feed management, in order to explicitly cover all of the different feeding stages of the lamb.

The feed section of the product specification is amended in order to comply with the nomenclature of the European legislation on the Catalogue of feed materials (Regulation (EU) No 68/2013) and to make the specification more precise and reflect the reality of the practices of breeders of ‘Agneau du Périgord’ PGI lambs.

The list of raw materials authorised for feeding lambs makes it possible not to exclude from the PGI grains, oilseeds, protein crops, or ancestral tubers (such as chicory, millet, quinoa, oats, fava beans) that are being grown again for animal feed in view of the diversity they add and for their agronomic interest.

The provision on limiting the share of maize to 25 % of the ration is deleted.

This provision was included at the time of the application for recognition [of the PGI] because of suspicions concerning the influence of the maize on the yellow colour of the fat of the carcass. Studies carried out by the French livestock research institute (Institut de l’Élevage) have shown that these suspicions are unfounded, so this limit of a maximum of 25 % maize in the ration is no longer justified. Moreover, all grains are suitable for lamb feed.

The product’s specificity comes from the way the grains are presented (whole or rolled), rather than the type of grains. This way of presentation influences the digestibility of the grain and thus the glycaemic index. Any grains that are physically too processed (i.e. milled or in the form of flour) will be digested faster, causing a peak in insulin and a poor deposition of fat. Conversely, grains that are whole or rolled will be digested slower, making the feed more digestible and causing a more measured peak in insulin, with a firmer and better deposition of fat.

The requirement for the grains to be from the geographical area is deleted. The geographical area comprises several steeply sloping and in some instances unproductive areas, making it more difficult to grow grain there. Furthermore, the livestock holders who do not grow grain have to buy all their grain. The requirement for grain to be from the geographical area for lambs intended for ‘Agneau du Périgord’ PGI imposes a severe restriction on operators and a potential supply difficulty for livestock holders who are not self-sufficient. For the producers, the essential element that ensures in part the specificity of ‘Agneau du Périgord’ is the way that the grain is presented, which remains unchanged: whole or rolled.

Note, however, that the requirement for fodder to come from the defined geographical area remains.

As regards additives, the group proposes a list of certain categories of products that are not allowed.

None of these changes call into question the specificity of the product and the causal link established between the feed and the ‘Agneau du Périgord’ lamb.

The single document has been amended.

Sub-section 5.3 ‘Pre-slaughter transport and waiting conditions’

The changes made are of an editorial nature, making it possible to delete unnecessary phrases relating to common but not required practices (‘in practice it is often lower’; ‘usually slaughtered the next day’).

Sub-section 5.4.1.

The regulatory provisions and those from the control plan are deleted, along with the illustrations, so as to only keep those provisions that can be verified. The target values are not changed.

Sub-section 5.5 ‘Final selection of carcasses’

As in the section concerning the description, the wording on the fat colour is revised and harmonised with the elements on the fat content and colour scale: the fat is white or very lightly coloured. The description of the meat colour is also revised and harmonised: it is light pink in colour.

Sub-section 5.6 ‘Selection of offal’

Provisions on the selection and preservation of offal are added.

The ‘Cutting and packaging’ section is deleted, since it overlaps with the legislation, and provisions on frozen products have been added.

‘Link’ section

The current specification elaborates on the link between the product and its geographical origin in multiple sub-sections. These are grouped together and summarised in the ‘Elements justifying the link with the geographical environment’ section of the product specification.

These elements have been restructured in three parts to better define the specific characteristics of the geographical area and of the product, and the link between them.

The part on the specificity of the area is a summary of the information contained in the current product specification and is structured in two parts: the first part describes the geographical location of the Périgord and describes its geography and climate; the second describes the history and practices of the sheep sector in Périgord, dictated by the constraints of the environment.

The part on the specificity of the product describes the particular features of the ‘Agneau du Périgord’ lamb. As in the description section , the descriptors of the cooked lamb are deleted. The ‘Agneau du Périgord’ PGI guarantees a specific type of production from birth up to the selection of carcasses and their placing on the market, but it cannot guarantee the characteristics of the cooked meat, such as the taste, texture or odour.

The causal link is based on the quality and reputation of ‘Agneau du Périgord’. It includes the information contained in the current single document and product specification. It shows the impact of the environment on production practices, which give the ‘Agneau du Périgord’ its specific characteristics.

An introductory paragraph has also been added to outline the basis for the link with the geographical origin.

The single document is also amended to align it with the wording of this section of the product specification.

‘Labelling’ section

The requirement for the lamb to be sold with a PGI logo is deleted.

The provision on the requirement for each PGI carcass to be accompanied by a guarantee of origin certificate (Certificat de Garantie d’Origine - C.G.O.) (carcass) or cut to be labelled as an individually packaged unit (unité de vente conditionnée - U.V.C. ) is moved to this section.

The single document is amended accordingly.

5.3. Editorial amendments

In the ‘Competent authority of the Member State’ section, the contact details for the national quality and origin institute (l’Institut national de la qualité et de l’origine - INAO) have been added as a competent authority of the Member State in accordance with Regulation (EU) No 1151/2012.

The applicant group’s contact details have been updated in the ‘Applicant group’ section. The descriptive part regarding the applicant group is deleted.

The part presenting the group and their reasoning is deleted.

Provision 2.2. of the ‘Type of product’ section has been revised to bring it into line with the current nomenclature.

The map of the geographical area is deleted from the ‘Geographical area’ section. A line has been added indicating that the maps showing the geographical area can be viewed on the website of the national quality and origin institute.

The explanatory section and the description of the area (general information about the geology, climate and history of the department of Dordogne) have been deleted. The information on the link with the product has, however, been retained and are included in the section on the link with the place of origin.

In the ‘Method of production’ section, the life cycle shown in the product specification has been updated to bring it into line with the revised product specification.

The provision allowing for a derogation from the genetic pattern for a period of seven years from the date of obtaining the PGI has been deleted, as the derogation period has expired.

The paragraph providing for a derogation for artificial insemination for a period of seven years from the date of obtaining the PGI has been deleted, as the derogation period has expired.

The provision providing for a derogation from the required period of time for the mothers to be kept outdoors on account of ‘exceptional weather conditions’ has been deleted to bring the product specification into line with Regulation (EU) No 1151/2012, which provides a framework for making temporary amendments by means of Article 6(3) of its Delegated Regulation (EU) No 664/2014.

The name and contact details of the certifying body have been deleted from the ‘Control body’ section in application of the applicable instructions at national level in order to harmonise the wording of the product specifications. This section will now give the contact details of the competent control authorities at national level: the national institute of origin and quality (INAO) and the Directorate-General for Competition, Consumer Affairs and Fraud Prevention (DGCCRF). The name and contact details of the certification body can be consulted via the website of the INAO and the European Commission’s database.

In the light of changes to national legislation and rules, the ‘National requirements’ section is presented in the form of a table indicating the main items to be checked and the evaluation methods to be used.

SINGLE DOCUMENT

‘Agneau du Périgord’

EU No: PGI-FR-0711-AM01-30 April 2021

PDO ( ) PGI (X)

1. Name

‘Agneau du Périgord’

2. Member State or Third Country

France

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.1 Fresh meat (and offal)

3.2. Description of the product to which the name in (1) applies

‘Agneau du Périgord’ is a lamb that has been suckled for at least 60 days and finished with feed mainly based on whole or rolled grains.

‘Agneau du Périgord’ lambs are slaughtered between 80 and 180 days old, and have a carcass weight of between 15 and 21 kg and a conformation which results in a good meat yield thanks to the selection of meat breeds for the rams and hardy or semi-hardy breeds for the ewes.

The rams are chosen from among the following meat breeds: Berrichon, Charollais, Ile de France, Rouge de l’Ouest, Suffolk, Texel.

The ewes are either purebred hardy breeds: Lacaune viande, Blanche du Massif central, Causse du Lot, and Romane, or from the Charmoise semi-hardy breed, or ewes crossbred between hardy breeds and the above meat breeds.

‘Agneau du Périgord’ lambs have an E-U-R conformation with muscles developed over a fine skeleton and fat cover of 2 and 3 in the EUROP grading scale.

The lamb meat has a light colour (linked to its milk feeding for at least 60 days). Its fat is white or very lightly coloured, with a firm consistency, and is uniformly coagulated and not greasy.

The following offal may also be marketed under the PGI: kidneys, sweetbread, heart, liver, tongue and feet.

The ‘Agneau du Périgord’ meat and offal are presented fresh or frozen.

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

3.3.1. Feeding of the lambs

— From birth to at least 60 days, the lambs are suckled by their mothers on demand. They live with their mothers until they are weaned.

— After 60 days and during the finishing stage, the proportion of milk feeding decreases until weaning is complete, and milk is replaced by fodder and supplemental feed. This supplemental feed consists of whole or rolled grains and a nitrogen supplement.

3.3.2. Feeding of the ewes

Grass is the staple diet of the ewes. They graze on natural or temporary meadows and ranges for at least seven months a year.

All of the fodder harvested is grown in the geographical area and mostly on the holding.

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

‘Agneau du Périgord’ lambs are born and reared in the defined geographical area.

To ensure that the quality of the lamb meat is preserved, excessively long transport times and any stress to the animals before slaughter should be avoided. Accordingly, the journey time between the holding and the slaughter-house should be less than eight hours.

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

The date of minimum durability is a maximum of 18 months.

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

Each PGI carcass must be accompanied by a guarantee of origin certificate (Certificat de Garantie d’Origine - C.G.O.) (carcass) and each PGI cut must be labelled as an individually packaged unit (unité de vente conditionnée - U.V.C. ).

4. Concise definition of the geographical area

The geographical area of the ‘Agneau du Périgord’ PGI consists of the following departments, cantons and municipalities, in accordance with the 2020 Official Geographic Code drawn up by the Insee (the French National Institute of Statistics and Economic Studies):

— Department of Dordogne included in full;

— Department of Corrèze: the municipalities of the cantons of Saint-Pantaléon-de-Larche (except the municipalities of Estivals, Jugeals-Nazareth, Nespouls, Noailles and Turenne) and L’Yssandonnais, and the municipality of Brive-la-Gaillarde;

— Department of Lot: the municipalities of the cantons of Gourdon, Puy-l’Evêque (except the municipalities Le Boulvé, Les Junies, Lherm, Saint-Matré and Saux) and Souillac, and the municipality of Thédirac;

— Department of Lot-et-Garonne: the municipalities of the cantons of Les Coteaux de Guyenne (except the municipality of Jusix), Le Fumélois, Le Haut Agenais Périgord, Le Livradais, Le Pays de Serres, Le Val du Dropt and Villeneuve-sur-Lot-2, and the municipalities of Brugnac, Coulx, Labretonie, Lédat, Sauvagnas, Sembas, Verteuil-d’Agenais and Villeneuve-sur-Lot.

5. Link with the geographical area

Geographically, the Périgord is located in the southwest of France and is centred on the department of Dordogne, bordering Gironde and Charente country to the west, Limousin and Quercy country to the east, and Agenais country to the south. Like all rather poor regions, Dordogne has long been a department where sheep are farmed. Sheep farmers in Périgord have developed a specific expertise in sheep-breeding linked to the constraints of their territory and have established a system for rearing sheep that makes use of all the available resources. Choosing ewes from hardy or semi-hardy breeds was a natural choice in the context of mixed farming (involving the growing of crops and raising of livestock) on smallholdings, where sheep were farmed to make use of not very fertile land. This enables the farmer to feed the ewes on the resources of the geographical area (fodder, pastures and rangeland) and have them reproduce throughout the year, while keeping enough cereals and the best hay to finish the lambs. The specificity of ‘Agneau du Périgord’ is mainly attributable to this traditional way in which the lambs are reared: a suckling period with their mothers followed by a finishing period with feed based on fodder and whole or rolled grains, which are the source of the quality and renown of the ‘Agneau du Périgord’.

The Périgord is a large expanse of foothills, generally sloping in a north-east and south-west direction, carved out by four rivers and their numerous tributaries, transitioning gradually from the Plateau des Millevaches in Limousin (altitude 480 m) to the lower valley of the Dordogne (altitude 8 m). This topography, shaped by the emergence of the Alps in the Tertiary Era, has shifted, fractured, raised and eroded the area of contact between the old Hercynian massif and the limestone and sedimentary deposits of the plain. In the crystalline rocks of the northern Périgord, the waters have carved out deep valleys with steep slopes and narrow gorges. In the central Périgord, erosion has carved out wide valleys sometimes featuring rocky escarpments, sometimes slopes carpeted with limestone debris.

This relief of plateaus, hills, slopes and small valleys make it a continually changing landscape of small fields and hedges, where the often-close horizon is always obscured by woods, copses, or just hedges and bushes.

The valleys - the only areas rich in alluvial soil and suitable for farming - contrast with the dry and poor hills and plateaus.

The climate of the Périgord is generally temperate and oceanic, characterised by average rainfall (850 mm) spread over an average of 130 days, with a mild average temperature (12 °C). With marked differences between winter and summer and very variable mid seasons, it is also subject to continental influences in winter and almost Mediterranean influences in summer. Its situation in a transitional area means it is characterised by considerable variability.

There is evidence of the presence of sheep in the Périgord for the last 6 000 years, this presence remaining constant and significant until the19th century. The sheep population is estimated to have been four or five times that of the cattle population in 1809. It numbered over 667 400 and was spread throughout the entire department.

As everywhere else at the time, the sheep were primarily kept for the wool - so essential for garment production - and manure they produced. Their meat was a by-product, destined mainly to be eaten by the breeder’s own family, although there was already evidence of its being particularly valued at local gastronomic level. In the second half of the 19th century, a number of concurring texts show a trend towards rearing sheep for their meat.

In 1938 the Dordogne still ranked in the top five French departments for sheep numbers. Having declined significantly after the First World War, the herd numbers have since recovered significantly.

The sheep farming methods make effective use of land areas that are not very productive in agricultural terms.

Those constraints informed the selection of ewes of breeds known and selected for their hardiness, their endurance, their abstemiousness, their ability to graze on poor rangeland, and their capacity for out-of-season breeding and for feeding their lambs without difficulty. Today’s herds are shaped by a number of pure breeds and cross-breeds of the Lacaune viande, Blanche du Massif Central, Romane, Causse du Lot and Charmoise breeds. These hardy or semi-hardy breeds are reared by crossing them with improvement rams. The sheep farmers are masters of cross-breeding, choosing ram breeds in order to have the mating improve either the carcass of the lambs or conserve the maternal qualities of the future mother sheep: hardiness, capacity for out-of-season breeding and natural mating.

The feed system put in place by the farmers is shaped by the same constraints: the challenge is to make the best use of their resources to ensure reliable high-quality lamb production throughout the year.

The farmers are committed to organising the feeding of the herd, taking care to adjust the food supplies to the dietary needs of the ewes and the lambs based on their respective physiological stages.

Accordingly, the farmers draw up a complex feeding schedule, to optimally combine rangeland, grassland pastures and forage areas, taking into account the area and potential yield of each, and possibly also their distance from the farm.

The herd, divided into homogeneous herds based on their physiological needs (pregnant or suckler ewes, young ewes for breeding) is put out to pasture on a schedule that makes it possible to exploit and optimise all the plant resources, while respecting the dietary needs of all the categories of animals.

The life of an ‘Agneau du Périgord’ lamb has two stages: the suckling period where the lamb stays with its mothers and the finishing period where it receives all the attention it needs (its own space and top-quality feed).

In this reserved area, the farmer gives the lambs a special feed consisting of a balanced mixture based mainly on whole or rolled grains, supplemented by a good hay of grasses and legumes.

This suckling supplement becomes the young lambs’ staple feed as they are weaned.

This feed is the basis for a more harmonious and rapid growth of the ‘Agneau du Périgord’ lambs.

‘Agneau du Périgord’ lambs are young and light lambs (aged between 80 and 180 days and weighing between 15 and 21 kg). The lambs have a good conformation with muscles developed over a fine skeleton. Their carcass is free from tears or haematomas. The meat is light pink in colour. The fat is white or very lightly coloured, with a firm consistency, and is uniformly coagulated and not greasy.

The causal link is based on the quality and reputation of ‘Agneau du Périgord’.

The very irregular climatic conditions of the area, combined with its low agronomic potential, have contributed to an adaptation of the breeding systems which today produce the ‘Agneau du Périgord’.

The wetlands of the Périgord Vert and the dry limestone plateaus of the Sarladais and the Jurassic lands offer rangelands well suited to sheep, which are often the only option for exploiting these tiny, difficult-to-access parcels of poor land on steep slopes, commonly known as ‘picadies’.

Faced with the great variability in rainfall and temperatures, Périgord farmers, never assured of adequate rainfall or temperatures for their crops, have become accustomed to diversifying their production by spreading the risks over several main crops.

This type of countryside and environmental conditions have favoured the existence of small and fragmented farms, which have long retained a self-sufficient type of economy, seeking to make the most of all their own resources, both agronomic and human. Mixed farming (growing crops and raising livestock) is predominant there.

Sheep farming is thus often combined with grain production, partly for feeding the sheep herd, alongside one or more other crops.

From the beginning of the 20th century, wool production gave way to meat production and the Périgord farmers followed the general trend in starting to take an interest in genetic advances.

At the time, three breeds were reared in the Périgord: the Charmoise, Berrichonne de l’Indre and Causse du Lot breeds. Those breeds have since seen their numbers decline while those of three other breeds increased, namely the Lacaune viande, Blanche du Massif Central and Romane breeds. There has, however, been a certain revival of the ancestral breeds in the last decade, notably of the Charmoise and Causse du Lot breeds.

Using these hardy breeds has led to practices consistent with exploiting the distinct characteristics of this area.

The specificity of ‘Agneau du Périgord’ is mainly attributable to this traditional way in which the lambs are reared: a suckling period at their mother’s teat followed by a finishing period with feed based on fodder and whole or rolled grains.

The light colour of the ‘Agneau du Périgord’ meat is the result of two complementary features of the method of obtaining the product: the age of the lambs when slaughtered (at most 180 days) and the suckling period of at least 60 days.

The firm white (or very lightly coloured) fat is attributable to a specific diet during the finishing period. This diet is based on fodder and supplemental feeding with whole or rolled grains exclusively.

This specific dietary supplement during the finishing period gives the ‘Agneau du Périgord’ meat an intrinsic balanced fat content.

‘Agneau du Périgord’ is produced in a traditional way in the Périgord area. It is a festive delicacy that takes many forms, but always has a prime place in the meals.

It is showcased in many recipes and sometimes referred to as ‘the other choice morsel of the Périgord’.

Reference to publication of the specification

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

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-cdf6faf7-26d4-42dd-9789-a75c4c4d5eca

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