Publication of an application for registration of a name 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 229/07)

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

SINGLE DOCUMENT

‘Αρνάκι Λήμνου / Arnaki Limnou’

EU No: PGI-GR-02791 – 27.7.2021

PDO ( ) PGI (X)

1. Name(s) of PGI

‘Αρνάκι Λήμνου / Arnaki Limnou’

2. Member State or Third Country

Greece

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

‘Arnaki Limnou’ is the meat of lambs slaughtered at the age of 60-120 days, weighing over 10 kg. The meat with the designation ‘Arnaki Limnou’ comes from the carcasses of animals born on the islands of Limnos and Agios Efstratios (Regional Unit of Limnos). They are born from sheep traditionally reared and adapted to these islands, which are fed on the vegetation of the clearly defined (island) geographical area.

‘Arnaki Limnou’ meat is tender, succulent and soft in nature, with a distinctive, characteristic and pleasant aroma and taste. The colour of the meat is light red and uniform in appearance and its fat is pure white. It has subcutaneous fat and well-developed muscle mass, especially in the cuts that are in high demand and have high commercial value such as the loin, hind legs and ribs (chops).

‘Arnaki Limnou’ meat has a high percentage of fat in its edible tissues, which is mostly intramuscular (‘marbling’). This gives the product particular organoleptic characteristics and contributes to its tenderness and flavour.

The fat content in the edible tissues of ‘Arnaki Limnou’ carcasses ranges from 10 to 15 %, while similar carcasses from other parts of Greece have an average fat content in edible tissues of 1,5 to 3 %.

The chemical composition of the edible tissues of ‘Arnaki Limnou’ meat is given in the following table:

Product Protein Fat ‘Arnaki Limnou’ 17,6 to 23,4 % 10,0 to 15,0 %

The meat of ‘Arnaki Limnou’ is sold fresh in the following forms:

— whole

— half-carcass

— as cuts by weight.

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

The lambs are born between the end of November and the end of February and are fed mainly on their mothers’ milk, suckling for a period of 45-60 days. At the end of this period, the lambs become accustomed to consuming coarse fodder using adaptation feeds consisting of coarse foodstuffs such as the hay of cereals and legumes produced locally. After weaning, there is usually a period of 1 to 2 months in spring when the lambs graze on local vegetation with the adult sheep.

The population of sheep reared on Limnos and Agios Efstratios (‘Limnos sheep’) has been influenced to a limited extent by the Mytilini (or Lesvos) and Chios breeds.

The diet of the adult sheep is largely based on free grazing in the pastures of the specific geographical area. The sheep’s diet also includes supplementary mixes containing, usually, products derived from cereals, legumes, cereal straw (mainly durum wheat), clover and oilseed products, which are mainly produced in the demarcated geographical area, vitamins and trace elements.

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

The designation ‘Arnaki Limnou’ can be used solely and exclusively for lambs born, reared and slaughtered within the demarcated area. This includes bleeding and skinning. The sheep from which the lambs are born have also been born and reared in the demarcated geographical area.

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

—

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

In addition to the labelling requirements laid down in national and EU legislation, regardless of how the product is presented for sale (whole, half-carcass or in cuts), the following special logo is attached to the meat of ‘Arnaki Limnou’:

The above logo must be accompanied by a code number identifying the animal and the holding from which the carcass originated, as well as the date of slaughter. The code number is formed of:

— the numerical code corresponding to the holding on which the animals were produced

— the identity code of the live animal corresponding to the carcass

— the date of slaughter.

For example, a carcass from a holding with code number EL8330**** and live animal number 002, slaughtered on 01/12/2020, would be given the unique code 8330****002-01/12/2020.

If the meat of ‘Arnaki Limnou’ is cut and packaged, the label referred to above is transferred either to the individual cuts of meat or to the external casing, if the product has already been packaged, so that the relevant information is conveyed to the final consumer.

4. Concise definition of the geographical area

The geographical area in which ‘Arnaki Limnou’ is produced is defined by the geographical limits of the islands of Limnos and Agios Efstratios.

5. Link with the geographical area

The product’s link with the demarcated area is based on the specific quality characteristics of the meat. The meat of ‘Arnaki Limnou’ is a renowned product. It has agreeable organoleptic characteristics resulting from the traditional methods of rearing the lambs and sheep, and their diet based primarily on the rich vegetation of the pastures in the demarcated geographical area.

Specificity of the geographical area

The islands of Limnos and Agios Efstratios belong to the island group of the north-east Aegean. Limnos consists largely of level treeless expanses and plains. The fields of wheat and cereals, vineyards, scrublands and broad pastures which account for more than half of the island are some of the main features of the landscape. The island of Agios Efstratios (or ‘Ai Stratis’) presents a similar picture.

The two islands are inextricably linked, both socially and culturally, as well as economically and through trade. Numerous products have been traded and transported between the two islands over the years. This uninterrupted movement of livestock also included sheep, which contributed to their homogeneous development on the two islands. The island of Agios Efstratios has a regular coastal shipping link with Limnos only.

Natural factors

As in the rest of Greece, the climate in the area is typically Mediterranean. The winters are mild and wet. The summers are relatively hot and dry, and there are generally long periods of sunshine for most of the year. Nevertheless, the climate in the area is drier, with occasional strong winds and infrequent rainfall.

As Aegean islands, Limnos and Agios Efstratios provided a significant route for the gradual migration of local plant species to Greece from the east, owing to the proximity of plants originating in Asia Minor.

The sheep of the two islands feed largely on the rich herbaceous vegetation with its varieties of aromatic plants and scrub. Studies have shown that the natural vegetation of Limnos consists of 756 plant species, mostly therophytes (55 %). Among them are eight species endemic to Greece, one endemic to the north-eastern Aegean and one endemic to Limnos. Furthermore, despite its small size, the island of Agios Efstratios has 438 different plant species.

In general, phrygana (scrubland) is widespread on the islands of Limnos and Agios Efstratios. Indeed, 25 % of the pastures in the area are scrublands. The following are typical species of phrygana: Kermes oak, thorny burnet, thyme, oregano, spiny broom, vervain, sage, lavender-leaved anthyllis, spurge, St John’s wort, pink rock rose, rock rose, sage-leaved rock rose and hyssop. The following plants are also present in the area: Mediterranean spurge, sticky fleabane and Greek horehound.

In the ‘maquis’, the woody vegetation of the two islands also includes the following species: Judas tree, spiny broom, esparto, lentisc, green olive tree, wild olive, rosemary, wild asparagus, butcher’s broom and others.

The area also has dunes with vegetation formed of sclerophyllous scrub.

In addition, the vegetation of the two islands often includes natural grasses and legumes, which are the ideal species for sheep to graze on.

Livestock

Due to its long-standing and continuous adaptation to its surroundings, by following a lengthy selection and breeding process, the sheep population has adapted perfectly to the specific local soil and climate conditions and has developed very specific characteristics, such as self-sufficiency and resistance to adverse environmental conditions, resistance to endemic diseases and high-quality productivity.

The animals are of average size and well-proportioned. They have adapted to the difficult geophysical and climate conditions of the area, and to the microclimate and environment of the islands of Limnos and Agios Efstratios.

Generally, the sheep and lambs’ diet helps to produce meat with a characteristic fatty acid profile. The fat composition of the meat is linked to the sufficient proportion of polyunsaturated fatty acids present in the plants, which is considered to be highly desirable as it has been associated with a particular flavour of the meat produced. The free grazing of the animals also increases the concentration of other desirable micronutrients in the meat, such as vitamins and natural antioxidants.

Human factors

The traditional method of farming the animals is based on the typical walled paddocks – ‘mantres’ – in which the animals are housed close to the pastures. Using this traditional form of animal housing (‘mantres’) allows for direct access to the surrounding pastures.

The livestock farmers’ traditional practices affect the characteristics of the ‘Arnaki Limnou’ product. In particular, the late weaning of the lambs (at around 60 days) contributes to the growth of healthy lambs with generous deposits of fat on their bodies. In addition, managing the flocks using the traditional paddock farming system ensures that the sheep do not need to cover large distances to find food, as the pastures are close to the paddocks and distances on the islands are small. There is therefore little strain on the animals, allowing them to store considerably more intramuscular fat than other similar animals and to develop muscle mass.

As far as possible, until they are slaughtered, weaned lambs, along with adult animals, have continuous access to the pastures. Adult animals and lambs graze throughout the year and, thanks to the semi-extensive farming method, have direct access to pastures with a rich variety of aromatic edible plants and herbs. This produces aromatic components in the fatty tissue and contributes to the agreeable organoleptic characteristics of the product. Such characteristics include the taste, in combination with the tenderness of the meat, which is due to the amount of intramuscular fat.

The semi-extensive farming method, based on making the most of the area’s natural ecosystem through grazing, has been developed over time as a result of, and to suit, the specific conditions of the surroundings. In fact, it is a way of preserving the area’s ecosystem and biodiversity and, at the same time, an integral part of the local cultural heritage.

The art of sheep farming has passed from generation to generation, with livestock practices and experience being handed down to younger farmers, who continue to produce the renowned, high-quality ‘Arnaki Limnou’ to this day. For centuries, flocks have been managed by experienced ‘kehagiades’, as livestock farmers are known locally, using the traditional paddock farming system. This has established a viable and sustainable model of semi-extensive sheep farming.

Specificity of the product

‘Arnaki Limnou’ meat is tender, succulent and soft as regards its organoleptic characteristics. The overall fat content is high and, for the most part, the fat is intramuscular (‘marbling’), which has a positive effect on the flavour and tenderness of the product.

Due to the age selected for slaughter, the carcass is relatively heavy. It also has well-developed muscle mass, especially in the cuts that are in high demand and have high commercial value such as the loin, hind legs and ribs (chops).

Causal link between the geographical area and the specific character of the product

‘Arnaki Limnou’ has pleasant organoleptic characteristics and is a very widespread product that has been produced continuously for many years on the two islands. The specific environmental factors, and the human practices that have long prevailed, in the demarcated geographical area of the islands of Limnos and Agios Efstratios have led to the development of a product with agreeable characteristics, distinguishing ‘Arnaki Limnou’ from other similar products.

Sheep farming is the basis of livestock farming activity and takes place on both islands. The grazing vegetation on the two islands is very similar. Limnos has large pasture areas covering a third of the total area of the island. Scrubland accounts for around 25 % of the island’s pastures. The vegetation in these areas is low, widely spaced and scattered. Thorny burnet predominates, along with thyme and a great number of aromatic plants.

The pastures of Limnos and Agios Efstratios have significant grazing capacity and benefit from the presence of a variety of aromatic plants. This results in meat products in which the fat has acquired organoleptic characteristics defined by the variety of aromatic and other plants in the pastures. The quality and organoleptic characteristics of the product are therefore determined by the extensive access of the animals to pastures.

The gentle terrain of the demarcated area, with its low-lying plains, allows easy access to pastures close to the traditional housing facilities. There is therefore little strain on the animals, allowing them to store considerably more intramuscular fat than other similar animals and to develop muscle mass.

Specifically, the sheep that graze on the islands of Limnos and Agios Efstratios consume a rich variety of aromatic edible plants and herbs. They do not need to go far to find food as the islands are small.

Given the climate conditions, the animals can live outside on the pastures, rather than in livestock housing, all year round. Therefore, after the period of feeding exclusively on milk, the lambs have access to pastures until they are slaughtered. The high fat content of the edible tissues is due to grazing. The animal’s diet consists largely of free grazing.

The adult sheep have almost permanent year-round access to pastures, as do the lambs for the period between weaning and slaughter. It is this combination of direct grazing on the rich vegetation of the two islands and the long period of suckling by animals reared according to the semi-extensive method that gives the quality of the meat its defining characteristics, as it results in carcasses with sufficient muscle mass and intramuscular fat.

The quantity of intramuscular fat in ’Arnaki Limnou’ meat has a direct effect on the moisture content and texture of the meat and on its flavour and the aromas released during cooking.

The identity of the product with the designation ‘Arnaki Limnou’ is based on the semi-extensive farming method, free grazing and the traditional practices employed by livestock farmers. The demand for the product ‘Arnaki Limnou’, with the agreeable characteristics described, is an incentive for preserving those livestock farming practices in order to guarantee those characteristics.

All of the above contribute to the agreeable quality and pleasant organoleptic characteristics of ‘Arnaki Limnou’ meat that have led to its reputation. The product is linked to the gastronomic tradition of the islands, where local recipes such as ‘kaspakino’ lamb are among the favourites of the local population and tourists alike.

Reference to publication of the specification

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/2021/prodiagrafes_arnaki_limnou150222.pdf

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