EN Official Journal of the European Union C 256/10

Publication of an 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 256/10

This publication confers the right to object to the 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.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘PORCHETTA DI ARICCIA’

EC No: IT-PGI-0005-0762-02.03.2009

PGI ( X ) PDO ( )

1. Name:

‘Porchetta di Ariccia’

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 the product to which the name in (1) applies:

The ‘Porchetta di Ariccia’ Protected Geographical Indication is reserved for cooked whole pig, or the central part thereof, seasoned with black pepper, rosemary and garlic and having the following characteristics:

Weight: for the whole pig or ‘porchetta intera’, between 27 kg and 45 kg; for the central part or ‘tronchetto’, between 7 kg and 13 kg.

Rind: this is present on the upper part of the ‘porchetta intera’ and ‘tronchetto’ and must be crispy, brown and tasty; on the lower part, the rind may be soft.

Meat: appearance: coloured between white and pink, with the presence of spices.

Flavour: must be that of pork meat flavoured with rosemary, garlic and black pepper.

When released for consumption the product must have the following chemical and physical characteristics: water activity (Aw): < 0,98; relative humidity: < 57 %; fat: < 33 %; protein content: > 20 %.

3.3. Raw materials (for processed products only):

The raw material used to produce ‘Porchetta di Ariccia’ PGI comes from female pigs entered in the herd-books of the Landrace, Large White and Pietrain breeds and their crosses. Carcases that reach the establishment must belong to classes S, E or U, as provided for by the Community legislation in force.

For production of the ‘porchetta intera’, the weight of the eviscerated carcase, upon delivery, must be between 60 kg and 90 kg. The carcase for the ‘porchetta intera’ must have the fore and hind legs and/or the head.

For production of the ‘tronchetto’, the portion of the side between the third dorsal vertebra and the last lumbar vertebra is used. At the time of delivery, this portion should weigh between 14 kg and 25 kg.

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 following stages in the production of ‘Porchetta di Ariccia’ must take place in Ariccia municipality: manual boning of the carcase, salting, seasoning with pepper, garlic and rosemary, tying, cooking and subsequent cooling.

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

‘Porchetta di Ariccia’ PGI may be packaged whole, in thick slices or in thin slices. The packaging may be made from paper and/or plastic for food use. The product may be vacuum packed and/or packed in a modified atmosphere.

3.7. Specific rules concerning labelling:

The label on the packaging must bear the logo of the domination and, alongside it, the Community graphic symbol, in compliance with Regulation (EC) No 1898/2006 as amended.

4. Concise definition of the geographical area:

The production area for ‘Porchetta di Ariccia’ PGI covers the entire territory of Ariccia municipality.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

Ariccia is one of the best known and most popular locations close to Rome. Here, unlike in other neighbouring villages, the link with ‘porchetta’ and its production boast an age-old tradition. Indeed, not only is Ariccia thought to be the place of origin of the priests who prepared the pork meat to be offered as a sacrifice in the temple of Jupiter Latiaris on the nearby Monte Cavo, but it is also believed that, thanks to the later presence of the Roman nobility, who used to summer in Ariccia or organise hunts there, it was possible to develop this master craftsmanship in the production of ‘porchetta’ that exists to this day and continues to be handed down from father to son in the families of Ariccia.

5.2. Specificity of the product:

‘Porchetta di Ariccia’ has always been known for its meat, with a colour between white and pink, whose flavour and aroma are improved by the careful use of rosemary, pepper and garlic, which are used in the preparation of the carcase, and for the crispiness of the rind, one of the product's distinctive characteristics, which is obtained through appropriate cooking and remains unchanged even after several days.

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 reputation of ‘Porchetta di Ariccia’ dates back to 1950 when producers from Ariccia, guided by their mayor, organised the first ‘Sagra della Porchetta di Ariccia’ (‘Porchetta di Ariccia’ Fair), with the aim of celebrating this succulent product, which even then was well known. This charming traditional event has taken place in Ariccia every year since then, with ‘porchetta’ being offered on festive stalls by vendors dressed in traditional local costume. Proof of this is the ‘Extract from the Register of Minutes of the Municipal Council of 14 September 1962 on the subsidy for the Festival of the Patron Saint, St Apollonia, and the “Porchetta” Fair’.

The undoubted connection between the traditional production area and the success of ‘Porchetta di Ariccia’ is the fruit of the specific technical ability of Ariccia ‘porchetta’ producers who, during the course of history, have handed down from generation to generation, through master craftsmanship that exists to the present day, the skill of seasoning, flavouring, tying and slowly oven-cooking the pig. The name ‘Porchetta di Ariccia’ has entered common parlance and consumers associate it only with the product originating in Ariccia municipality, precisely because the meat and rind have the special characteristics, to which consumers are very much attached, that make it a very pleasant taste experience.

The use of the name ‘porchetta’ derives from the fact that, as tradition dictates, only the carcases of female animals, whose meat is known to be leaner and more flavoursome, are used. Further proof of the reputation of ‘Porchetta di Ariccia’ can be found in C.E. Gadda's novel ‘That Awful Mess on Via Merulana’ (1957), which describes the regular sale of the product in a neighbourhood market in central Rome.

Reference to publication of the specification:

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

This Ministry has launched the national objection procedure for the proposal to recognise the ‘Porchetta di Ariccia’ 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

— 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 all’esame dell’UE [regolamento (CE) n. 510/2006]’.

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