EN Official Journal of the European Union C 71/21

Publication of an amendment 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

(2009/C 71/10)

This publication confers the right to object to the amendment application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objections must reach the Commission within six months from the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application pursuant to Article 9

‘PROSCIUTTO DI NORCIA’

EC No: IT-PGI-0117-1554-11.07.2007

PGI ( X ) DO ( )

1. Heading in the specification affected by the amendment:

— Name of product — Description of product — Geographical area — Proof of origin — Method of production — Link — Labelling — National requirements — Other [to be specified]

2. Type of change:

— Amendment to single document or summary sheet — Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet has been published — Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) — Temporary amendment to specification resulting from imposition of obligatory sanitary/health or phytosanitary/plant health measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3. Amendment(s):

3.1. Description of product:

Article 3 of the production specification which gave rise to recognition refers to ‘heavy adult pig’ as the raw material for the production of the protected geographical indication ‘Prosciutto di Norcia’. Since there is a precise definition of ‘heavy adult pig’, in order to provide more relevant information to the inspection body and more reliable data to consumers, it was judged to be advisable to describe the characteristics of ‘heavy adult pig’ in a more positive fashion in the production specification.

3.2. Proof of origin:

It was judged to be worthwhile inserting in Article 7 information relating to origin which are not mentioned in the production specification in force.

3.3. National requirements:

All references to the inspection activity carried out by the consortium which is incompatible with Articles 10 and 11 of Regulation (EC) No 510/2006 are to be removed from the production specification.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘PROSCIUTTO DI NORCIA’

EC No: IT-PGI-0117-1554-11.07.2007

PGI ( X ) DO ( )

1. Name:

‘Prosciutto di Norcia’

2. Member State or Third Country:

Italy

3. Description of the agricultural product or foodstuff:

3.1. Type of product (Annex II):

Class 1.2 — Meat products

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

Prosciutto di Norcia PGI is cured raw ham that when released for consumption has a characteristic pear shape, weighs not less than 8,5 kg, and has an appearance when cut that is compact and ranges in colour from pink to red. It has a typically slightly spicy aroma and a savoury but not salty taste.

3.3. Raw materials (for processed products only):

‘Prosciutto di Norcia’ PGI is obtained from legs of pork from the Italian Large White and Landrace traditional breeds of pig, as improved by the Italian herd book, or offspring of boars of these breeds; pigs bred from Italian Duroc boars, as improved by the Italian herd book; pigs bred from boars of other breeds or mixed-breed boars, born in Italy or abroad, provided that they are bred under selection or cross-breeding schemes whose aims are not incompatible with those of the Italian herd book for the production of heavy pigs. There is no geographical limit to the origin of the pigs.

However, pigs with antithetic traits, with particular reference to porcine stress syndrome (PSS), are excluded, as are genetic types and animals deemed not to conform to these specifications and pure-bred Belgian Landrace, Hampshire, Piétrain, Duroc and Spotted Poland pigs.

3.4. Feed (for products of animal origin only):

The feed used must comply with trade standards. Together with the rearing techniques, the feed must help ensure the production of a heavy pig by moderate daily increases in the ration.

Pigs weighing between 30 and 80 kg (live weight) must be fed on the fodder listed in Tables 1 and 2 of the production specifications, care being taken to ensure that grain accounts for not less than 45 % of the dry matter. Only the fodder listed in Table 2 may be given to pigs weighing over 80 kg live weight, care being taken to ensure that the level of dry matter in the grain is no less than 55 % of the total:

The combined use of whey and buttermilk must not exceed 15 litres per pig/per day.

The nitrogen content resulting from the use of distiller's dried grain must be no more than 2 %.

The combined use of dehydrated potato and manioc must not exceed 15 % of the ration in the dry matter. The tolerance limit for the above parameters is a maximum of 10 %.

The composition of rations given must satisfy the animals' needs during the various growth phases in respect of the aims of this specification.

Mineral and vitamin supplements may be added to rations within the limits laid down by general legislation.

3.5. Specific steps in production that must take place in the identified geographical area:

The production and maturing phases for ‘Prosciutto di Norcia’ must take place on the territory of the production area delineated in point 4.

3.6. Specific rules concerning slicing, grating, packaging, etc.:

—

3.7. Specific rules concerning labelling:

‘Prosciutto di Norcia’ is released for consumption bearing a special mark identifying the product. The mark consists of a symbol bearing the branded indication ‘Prosciutto di Norcia’. The name of the protected geographical indication ‘Prosciutto di Norcia’ must appear in clear and indelible lettering, clearly identifiable from any other wording on the label and followed immediately by the initials ‘IGP’, which must be translated into the language of the country in which the product is marketed. These indications accompany the logo of the designation. It is forbidden to add any description that is not expressly provided for.

However, the use of indications which make reference to names, company names and private marks, other than those with complimentary implications or likely to mislead the consumer, is authorised, as are names of pig farms from which the product comes.

4. Concise definition of the geographical area:

The geographical area in which ‘Prosciutto di Norcia’ is processed comprises the municipalities of Norcia, Preci, Cascia, Monteleone Spoleto and Poggiodomo, situated at an altitude of over 500 metres above sea level.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The geographical area indicated in point 4 is characterised by high mountain ridges, which prevent the influx of damp air from the sea, and by the presence of chalk formations which allow rainwater to disperse. These characteristics, combined with the special knowhow and knowledge that the local inhabitants have acquired over the years in the field of pig farming and the preparation of cuts of pork have fostered an optimum natural and human environment for the production of quality ham in this geographical area.

5.2. Specificity of the product:

Prosciutto di Norcia PGI has an appearance when cut that is compact, it ranges in colour from pink to red, and it has a typically slightly spicy aroma and a savoury but not salty taste.

5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

The specific quality of ‘Prosciutto di Norcia’ is closely linked not only to the human factors involved in its preparation but also to the environmental conditions. The area's natural environment is particularly propitious for the maturing and curing process owing to the climatic characteristics and the nature of the terrain, as described in point 5.1. Also, the art of conserving pigmeat in the Nursino region was already famous in Roman times. As a result of the poverty associated with mountain farming and the imposed period of inactivity during the cold season, the inhabitants of the region were specialised in livestock farming activities. These activities spread during the period of the Republic and the Roman Empire, as well as under the domination of the Church, which worked to exploit the Latium campaigns. The local inhabitants therefore became specialists in the anatomy and slaughtering of pigs, as well as the preparation and conservation of cuts of pork using typical know-how that is still preserved today, the cuts being destined for sale, salted and cured in neighbouring regions.

Reference to publication of the specification:

The full text of the product specification is available:

— on the following website: www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop,%20Igp%20e%20Stg or

— by going directly to the home page of the Ministry (www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and finally on ‘Disciplinari di Produzione all'esame dell'UE (Reg CE 510/2006)’.

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