Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin

(2002/C 114/05)

This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in the Member State concerned within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92.

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION FOR REGISTRATION: ARTICLE 5

PDO ( ) PGI (x)

National application No 398 99 005.0

1. Responsible department in the Member State Name: Deutsches Patent- und Markenamt

Markenabteilung 3.2

Address: D-81534 München

Tel. (49-89) 21 95-46 22

Fax (49-89) 21 95-41 43

2. Applicant group 2.1. Name: Herkunftsverband Thüringer und Eichsfelder Wurst und Fleisch e. V.

2.2. Address: Am Lohfeld 1, D-99310 Arnstadt

2.3. Composition: Producer/processor (x) other ( ).

3. Type of product: Type 1.2. - Meat-based products.

4. Specification (Summary of requirements under Article 4(2)):

4.1. Name: Thüringer Leberwurst.

4.2. Description: This is a liver sausage of a home-made nature with a spicy taste sold fresh or preserved. Its main ingredient is fresh liver. The fatty tissue consists of derinded bacon and belly. The sausage is normally filled in natural casing, such as pork chitterlings, bladder or beef rounds, or as a preserve in glass jars.

Composition: Pigmeat, pig's liver, nitrate pickling salt, braised onion, spice mix (in particular ground pepper and Thuringian marjoram), smoke.

At least 51 % of the ingredients originate in Thuringia.

4.3. Geographical area: The Federal Land of Thuringia.

4.4. Proof of origin: Thüringer Leberwurst has a centuries-old tradition in Thuringia, probably as old as the Thuringian butcher's trade itself. Even today it is still made at the much-loved farm slaughter festivals in the region and eaten fresh from the sausage pan. It is part of the range offered by almost every Thuringian meat and sausage producer. The provenance of the name has been retained because at the time of the former GDR it was used only as a genuine indication of geographical origin.

4.5. Method of production: The meat (lean pork belly) is pre-cooked in hot water. It is then ground together with fresh pork liver and the braised onion through a 3 mm disc.

The spices and salt are then added during the mixing process. Once a homogeneous mix is obtained the sausage is taken from the mixer and immediately filled into natural casings (e.g. pork chitterlings, bladders).

The sausages are then cooked through in a bain-marie at 75 °C for a period depending on their diameter.

The sausages are then cooled and are smoked cold in fine beechwood smoke to a golden yellow colour.

4.6. Link: Thuringian sausages, including Thüringer Leberwurst from time immemorial, have had a good reputation in Germany and beyond for over 200 years. This reputation is founded on the skill and experience of Thuringian butchers, the handed-down recipes and the use of the highest-quality raw materials, much of which originates in Thuringia. Thüringer Leberwurst is among the best-loved sausages in Thuringia.

4.7. Inspection body: Name: Thüringer Landesverwaltungsamt

Abt. VII - Gesundheits- und Sozialwesen

Address: Weimarplatz 4, D-99423 Weimar.

4.8. Labelling: PGI (protected geographical indication).

4.9. National requirements: None.

EC No: G/DE/00222/2002.01.04.

Date of receipt of full application: 4 January 2002.