EN Official Journal of the European Union C 321/23

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

2010/C 321/10

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 objection must reach the Commission within six months of the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

AMENDMENT APPLICATION ACCORDING TO ARTICLE 9

‘BRESAOLA DELLA VALTELLINA’

EC No: IT-PGI-0217-1525-05.03.2009

PGI ( X ) PDO ( )

1. Heading in the product specification affected by the amendment:

—  Name of product — Description of product —  Geographical area —  Proof of origin — Method of production —  Link — Labelling —  National requirements — Other (Raw materials)

2. Type of amendment(s):

—  Amendment to single document or summary sheet — Amendment to specification of registered PDO or PGI for which neither the single document nor the summary 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 or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3. Amendment(s):

3.1. Description of product:

The values for the chemical and chemical/physical parameters should differ between the various types of ‘Bresaola della Valtellina’.

It is proposed to amend the values laid down for moisture and protein in line with the specific nature of both the cut used and the type of packaging. The maximum moisture values should be as follows: 63 % for loose Bresaola produced from the punta d’anca cut (i.e. topside without adductor muscle); 62 % for vacuum-packed punta d’anca Bresaola; 60 % for vacuum-packed magatello (eye of round) Bresaola; 60 % for sliced Bresaola that is vacuum-packed or in modified-atmosphere packaging; and 65 % for all other types of cut and/or packaging.

Moreover, owing to the changes in the moisture limits, the minimum level of protein is 33 % for the sliced product and 30 % for the other types of packaging.

Generally speaking, reducing the maximum moisture level improves both the characteristics of the product indicated in point 3.2 of the single document and its shelf life. Tests carried out on the finished product have shown that identifying the specific analytical values for moisture for the punta d’anca and magatello cuts improves the consistency of the finished product, which is accordingly firmer and more elastic. ‘Bresaola della Valtellina’ in nets tends to dehydrate naturally and, accordingly, may have a moisture level higher than that of the vacuum-packed product which, by contrast, is protected by the packaging material. The purpose is to ensure that the characteristics indicated in point 3.2 of the single document are maintained. The sliced product must have lower moisture content than that of the vacuum-packed or netted product, in order to prevent condensation and the resultant deterioration of the finished product. As a result of the reduction in the moisture level, the protein level is proportionally increased without adversely affecting the organoleptic characteristics of the finished product.

It is necessary to reduce the minimum weight from 2,5 kg to 2 kg, but only for pieces of ‘Bresaola della Valtellina’ produced from the punta d’anca cut and intended for pre-packaging for slicing in vacuum packs or modified-atmosphere packaging. This is necessary in order to ensure the best possible pre-packaging of the sliced meat, which requires somewhat smaller Bresaola pieces with a uniform shape — cylindrical or square — from end to end.

3.2. Method of production:

It is necessary to exclude lactose from the curing ingredients, as it is classified under Community law as an allergen. Excluding it will in no way change the characteristics of ‘Bresaola della Valtellina’.

It should be specified that ‘up to a maximum of 195 ppm’ for ‘sodium and/or potassium nitrite’ is the ‘limit on the quantity introduced into or, in any event, absorbed’ by the Bresaola during processing — obviously without prejudice to the residue in the finished product laid down in the legislation in force — so as not to give the impression that the aforementioned limit of 195 ppm applies to the quantity in the curing solution.

It is necessary to give the temperature inside the facilities used for ageing as a range, i.e. an average of 12 °C to 18 °C instead of 15 °C as at present.

From a technological viewpoint, widening the temperature range of the stores used for ageing provides a greater margin for adapting the environmental conditions to how the product actually develops, so as to ensure that it ages slowly and gradually while leaving the characteristics of the final product unchanged.

It is necessary to reduce the minimum ageing period to three weeks, but only where the product is sold loose and is not vacuum-packed. This is because ‘Bresaola della Valtellina’ does not benefit from natural forms of protection, such as rind or fat, and can suffer excessive hardening and an alteration of its characteristic colour if it stays in storage locations other than the stores used for ageing. It has been found that reducing the ageing period to three weeks for ‘Bresaola’ sold loose (not vacuum-packed) significantly reduces the problem.

3.3. Labelling:

It is necessary to amend the labelling arrangements for the product, so as to ensure compliance with the provisions currently in force in relation to the labelling of food products.

3.4. Other (Raw materials):

It is felt that the age range of the animals at slaughter should be 18 months to four years instead of two to four years. Recent scientific studies have shown that lowering the slaughter age does not alter the characteristics of the raw material used for producing ‘Bresaola della Valtellina’ or those of the final product indicated in points 3.2 and 5.2 of the single document.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘BRESAOLA DELLA VALTELLINA’

EC No: IT-PGI-0217-1525-05.03.2009

PGI ( X ) PDO ( )

1. Name:

‘Bresaola della Valtellina’

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

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

The ‘Bresaola della Valtellina’ Protected Geographical Indication is a salted and naturally aged beef product to be consumed uncooked. Its shape is that of the muscles used to make it. For commercial reasons, these are trimmed and thus take on a cylindrical shape. For specific needs they may be pressed into a brick-like shape. ‘Bresaola della Valtellina’ PGI must be packed into natural or artificial casings, and dried and aged in climatic conditions capable of bringing about, during slow and gradual moisture reduction, natural fermentation and enzymatic processes, such as to lead to changes over time that give the product its typical organoleptic characteristics and to ensure its preservation and wholesomeness at normal room temperature. With regard to the product’s organoleptic characteristics, its consistency is firm and elastic; its appearance when cut is compact and without fissures; the lean part is a uniform red colour with a barely visible dark border, while the fatty part is white; its smell is delicate and slightly aromatic; and its taste is pleasant, moderately strong and never sour. Commercial characteristics: (a) fesa Bresaola: at least 3,5 kg; (b) punta d’anca Bresaola: (b)(1) to be sold whole or in thick slices: at least 2,5 kg; (b)(2) to be pre-packaged for slicing in vacuum packs or modified atmosphere packs: at least 2,0 kg; (c) sottofesa Bresaola: at least 1,8 kg; (d) magatello Bresaola: at least 1,0 kg; and (e) sottosso Bresaola: at least 0,8 kg.

3.3. Raw materials (for processed products only):

‘Bresaolo della Valtellina’ is produced from the meat of beef cattle of between 18 months and four years of age obtained exclusively from the following muscle groups of the upper hind legs: Fesa (topside): the posteromedial section, including the internal rectus muscle, the adductor muscle and the semimembranosus muscle; Punta d’anca: the part of the fesa without the adductor muscle; Sottofesa (silverside): the posterolateral section, i.e. the biceps femoris muscle; Magatello (eye of round): the posterolateral portion of the leg muscles, i.e. the semitendinous muscle; and Sottosso (thick flank): the front of the leg, composed of the anterior rectus muscle and the vastus lateralis, vastus medialis and vastus intermedius muscles.

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

—

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

The steps in the production of ‘Bresaola della Valtellina’ PGI that must take place in the typical production area are as follows: trimming, dry salting, packing into casings, drying, ageing, slicing, cutting and packaging.

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

‘Bresaola della Valtellina’ can be packaged in vacuum and modified atmosphere packs whole, in cuts, in thick slices or sliced. Packaging, slicing and cutting must be carried out within the production area as defined in point 4 to avoid the effects of changes in temperature and humidity during the transport stage, which might adversely affect the nature of the product and, thus, its final quality characteristics.

3.7. Specific rules concerning labelling:

The labels for ‘Bresaola della Valtellina’ must include the following: the name ‘Bresaola della Valtellina’, which is untranslatable and must appear on the label in clear, indelible characters that can be clearly distinguished from all other wording, immediately followed in printed characters of the same size by the abbreviation PGI and the symbol of the Protected Geographical Indication, which must be given in the language in which the product is being marketed and in the form permitted by the EC.

4. Concise definition of the geographical area:

By long-standing tradition, the production area of ‘Bresaola della Valtellina’ is limited to the entire territory of Sondrio province. ‘Valtellina’ is the name of the main valley in the province.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The production area of ‘Bresaola della Valtellina’ PGI is made up of a group of Alpine valleys located between the Rhaetian Alps and the Orobian Pre-Alps, where temperatures are relatively low even in summer, the humidity is low, breezes result from the temperature variations caused by Lake Como and the air is dry. The distinctive combination of these climatic and environmental factors creates optimal conditions for slow and gradual ageing of the product. Added to the specific nature of the climate are the industriousness and technical skills of the local population. Honed and traditionally handed down from worker to worker over generations, they are the essential factor in the production of ‘Bresaola della Valtellina’ PGI.

5.2. Specificity of the product:

When it is released for consumption, ‘Bresaola della Valtellina’ PGI has the following precise chemical and chemical/physical characteristics: protein: sliced Bresaola, in vacuum packs or modified-atmosphere packaging: minimum 33 %; all other types of packaging: minimum 30 %. Moisture (natural state): loose punta d’anca Bresaola: maximum 63 %; vacuum-packed punta d’anca Bresaola: maximum 62 %; vacuum-packed magatello Bresaola: maximum 60 %; sliced Bresaola, in vacuum packs or modified-atmosphere packaging: maximum 60 %; all other types of cut and/or packaging: maximum 65 %. Fat: max. 7 %. Ash: minimum 4 %. Sodium chloride: maximum 5 %.

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 qualities of ‘Bresaola della Valtellina’ PGI depend on the environmental conditions and natural and human factors. The distinctive climatic conditions of the Valtellina, which stretches longitudinally between the Rhaetian Alps and the Orobian Pre-Alps, have made it possible to obtain, through light salting, a beef leg meat product that has a delicate flavour and a tenderness that makes it particularly appetising. ‘Bresaola della Valtellina’ PGI owes its name and reputation to the geographical area in which it originated. Long ago, preserving all meat by salting and drying was common practice. Improved food production techniques, increased diversification and the use of different preservation methods supplanted the use of dried salted meat. Writings from as early as the 1400s bear witness to the salting and drying of legs of beef in Valtellina. The origin of the name appears to go back to the term ‘salaa come brisa’ in Valtellina dialect. This led to ‘brisaola’, which was subsequently rendered in Italian as ‘bresaola’. Palazzi’s ‘Novissimo dizionario della lingua italiana’ dictionary (1974 edition) defines bresaola as ‘dried and salted beef typical of the Valtellina’. Lastly, the industriousness and technical skills honed and traditionally handed down from worker to worker are an essential factor in the manufacture of this product, the specific characteristics of which remain linked to both environmental and human factors.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)

The Government has launched the national objection procedure for the proposal to recognise the ‘Bresaola della Valtellina’ protected geographical indication.

The full text of the product specification is available: on the following website:

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

by going directly to the home page of the Ministry (http://www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and then on ‘Disciplinari di Produzione alle’same dell’UE [regolamento (CE) n. 510/2006]’.

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