EN Official Journal of the European Union C 80/17

Publication of an application 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

2013/C 80/10

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).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2)

‘JAMBON SEC DE CORSE’/‘JAMBON SEC DE CORSE — PRISUTTU’

EC No: FR-PDO-0005-0993-26.04.2012

PGI ( ) PDO ( X )

1. Name:

‘Jambon sec de Corse’/‘Jambon sec de Corse — Prisuttu’

2. Member State or Third Country:

France

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 product to which the name in (1) applies:

The designation of origin ‘Jambon sec de Corse’/‘Jambon sec de Corse — Prisuttu’ refers to Corsican dry-cured ham produced from a leg of pork of the local Nustrale breed, which is salted, dry-cured and matured.

The salting, dry-curing and maturing lasts for at least 12 months, with a minimum maturing time of four months (this final phase of the production process takes place in a natural environment only, and is essential for the product to acquire its texture and develop its aromas).

The product has the following characteristics: it has a long shape and is trimmed in the form of a racquet, without the trotter, which is sawn off. The shank is thin and slender. In the centre, the femur is visible and is removed from the joint.

The exposed section of muscle and fat beyond the head of the femur at the lower end of the ham must be at least 14 cm long.

Its dry weight is between 6 and 10 kg. The fat cover is between 2,5 and 5,5 cm thick depending on the weight of the ham.

It is always on the bone, without the trotter and without any net or sock type of surface wrapping.

Slices have an oily appearance and the lean meat is red to dark red in colour and marbled.

The cover fat and intramuscular fat are white to pinkish in colour.

The texture is dense, tender and very smooth. It is very rich in aroma (of fruits, hazelnuts, dried ham, mushrooms or woodlands), has a typical salty flavour and a hint of pepper.

The fat is sweet, almost sugary in flavour.

The aroma and taste may be slightly smoky or buttery.

The physico-chemical and biochemical characteristics are as follows (% of dry product/reference muscle = biceps femoris):

— the total lipid content of the fat is ≥ 89 %,

— the salt content is between 6,5 % and 10 %,

— intramuscular lipids represent ≥ 6 %,

— traces of Nitrite/Nitrate,

— the lean meat has a 45 to 55 % humidity rate,

— oleic acid is ≥ 45 %.

The product can be sold in one piece, in vacuum-packed slices or portions, with a minimum weight of 300 grams (with or without the rind).

3.3. Raw materials (for processed products only):

Carcass characteristics

The pork carcasses used in the production process weigh between 85 and 140 kg and are from pigs of the Nustrale breed between 12 and 36 months old at slaughter. The back-fat is between 2,5 and 6 cm thick.

The Nustrale breed, the high age at slaughter, the rearing on rangelands and the finishing on mainly chestnuts and/or acorns lend particular characteristics to the raw material: red to deep red colour of the meat, high lipid content and a specific quality of the fat.

Characteristics of the fresh hams

— The leg is cut in a long shape and trimmed in a round form.

— Trotter sawn off above the joint.

— Fresh weight between 8 kg and 14 kg.

— Back-fat between 2,5 cm and 5,5 cm thick.

— Any procedures involving negative temperatures (freezing, quick-freezing, etc.) are forbidden.

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

After the weaning, the animals are reared on rangelands. These rangelands are areas in forests and pastures where the herds are moved according to parameters such as the seasonal availability of forage resources.

The animals partly feed themselves on these rangelands (grasses, roots, tubers, etc. The farmers feed the herds a maximum of 2 kilograms of supplementary rations per day and per pig in the rearing areas. This supplementary feed contains at least 90 % cereals, oilseeds, pulses and derived products in weight of the feed formula and as a weighted average, and at least 60 % cereals and derived products (wheat, barley, maize). It may contain maize up to 45 days before the finishing phase.

The finishing lasts for at least 45 days between October and March. For at least the first 30 days of this time, the animals feed on nothing but acorns and chestnuts, which they forage in the finishing areas (oak and chestnut groves). Thereafter, supplementary barley feed may be given for a maximum of 4 kg per day per pig. The total amount of the daily barley rations given by the farmer may not exceed 30 % of the chestnut and/or acorn feed during the finishing phase.

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

All stages in the production process (the farrowing, rearing, finishing, slaughtering of the pigs, the processing and maturing of the meats) must take place in the geographical area.

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

The cutting, slicing and packaging must take place in the geographical area for the following reasons:

— to avoid losing control of the organoleptic qualities when the products are stored and handled,

— to avoid losing control of the monitoring, traceability and relabelling of the products.

The product is sliced by hand, using knives only, in order to prevent heating of the meat, which could cause the product's specific organoleptic qualities to deteriorate. Utensils authorised are boning knives, slicing knives, salmon slicers, and ham stands or any other holders.

After the products have been portioned and sliced, they are immediately vacuum-packed.

The lean meat is red to deep red in colour. Due to the absence of preservatives (that limit oxidation and thus stabilise the product's colour) other than salt, it is essential for the meat to be vacuum-packed as quickly as possible in order to prevent darkening.

The fat, which has a typical flavour, aroma, colour and sheen, turns rancid easily when exposed to the open air, which confirms the need for the product to be vacuum-packed as quickly as possible.

Once the portioning of a ham has started, the meat must be completely packaged within 12 hours.

These measures aim to prevent any loss of the product’s original quality, in particular with regard to its organoleptic characteristics.

3.7. Specific rules concerning labelling:

In addition to the information that processed meat products are required to carry by law, labels of products with the ‘Jambon sec de Corse’/‘Jambon sec de Corse — Prisuttu’ denomination of origin must include the following references:

— the denomination of origin ‘Jambon sec de Corse’/‘Jambon sec de Corse — Prisuttu’,

— the PDO symbol of the European Union, as from the time of registration with the European Union.

No products except those made from animals that are finished on chestnuts and/or acorns may carry the reference ‘finition châtaigne et/ou gland’ (finished on chestnuts and/or acorns) or ‘porcs finis à la châtaigne et/ou au gland’ (pigs finished on chestnuts and/or acorns) or ‘100 % châtaignes/glands’ (100 % chestnuts/acorns).

4. Concise definition of the geographical area:

The definition of the geographical area of the denomination of origin ‘Jambon sec de Corse’/‘Jambon sec de Corse — Prisuttu’ is based on the municipalities whose natural environment meets the traditional rearing and processing requirements of ‘Jambon sec de Corse’/‘Jambon sec de Corse — Prisuttu’, which is all of the Corsican territory except for the coast, as it does not satisfy the production requirements of the product.

The geographical area thus comprises the departments of Corse-du-Sud and Haute-Corse, of which the following municipalities are partly covered:

Department of Corse-du-Sud: Afa, Ajaccio, Alata, Albitreccia, Ambiegna, Appietto, Arbellara, Arbori, Arro, Bastelicaccia, Belvédère-Campomoro, Bonifacio, Calcatoggio, Cannelle, Cargèse, Casaglione, Casalabriva, Cauro, Coggia, Cognocoli-Monticchi, Conca, Coti-Chiavari, Cuttoli-Corticchiato, Eccica-Suarella, Figari, Fozzano, Grosseto-Prugna, Lecci, Lopigna, Loreto-di-Tallano, Marignana, Monacia-d'Aullène, Olmeto, Olmiccia, Osani, Ota, Partinello, Piana, Pianottoli-Caldarello, Pietrosella, Pila-Canale, Porto-Vecchio, Propriano, Sainte-Lucie-de-Tallano, San-Gavino-di-Carbini, Sant'Andréa-d'Orcino, Sari-Solenzara, Sarrola-Carcopino, Sartène, Serra-di-Ferro, Serriera, Sollacaro, Sotta, Vico, Viggianello, Villanova, Zonza.

Department of Haute-Corse: Aghione, Aléria, Algajola, Antisanti, Aregno, Barbaggio, Barrettali, Bastia, Belgodère, Biguglia, Borgo, Brando, Cagnano, Calenzana, Calvi, Canale-di-Verde, Canari, Castellare-di-Casinca, Centuri, Cervione, Chiatra, Corbara, Ersa, Farinole, Furiani, Galéria, Ghisonaccia, Giuncaggio, L'Ile-Rousse, Linguizzetta, Lucciana, Lugo-di-Nazza, Lumio, Luri, Meria, Monte, Montegrosso, Monticello, Morsiglia, Nonza, Novella, Occhiatana, Ogliastro, Oletta, Olmeta-di-Capocorso, Olmeta-di-Tuda, Olmo, Palasca, Pancheraccia, Patrimonio, Penta-di-Casinca, Pietracorbara, Pietroso, Piève, Pigna, Pino, Poggio-di-Nazza, Poggio-d'Oletta, Poggio-Mezzana, Prunelli-di-Casacconi, Prunelli-di-Fiumorbo, Pruno, Rapale, Rogliano, Rutali, Saint-Florent, San-Gavino-di-Tenda, San-Giuliano, San-Martino-di-Lota, San-Nicolao, Santa-Lucia-di-Moriani, Santa-Maria-di-Lota, Santa-Maria-Poggio, Santa-Reparata-di-Balagna, Santo-Pietro-di-Tenda, Serra-di-Fiumorbo, Sisco, Solaro, Sorbo-Ocagnano, Speloncato, Taglio-Isolaccio, Talasani, Tallone, Tomino, Tox, Urtaca, Vallecalle, Valle-di-Campoloro, Ventiseri, Venzolasca, Vescovato, Vignale, Ville-di-Paraso, Ville-di-Pietrabugno, Volpajola.

A map delineating the boundaries of the geographical area has been lodged with the municipal authorities of the partly covered municipalities. A map of these municipalities is available on the website of the competent national authority in line with the requirements of the INSPIRE Directive.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

Corsica has a particularly distinctive natural environment in terms of its climate, topography and soil as well as the functioning of its ecosystems.

Geologically, the west of Corsica is Hercynian, dominated by granites, granulites and porphyries, which produce a landscape of high rocky peaks, and the northeast is Alpine, with lustrous schists and various sedimentary terrains, lower altitudes and less towering reliefs. The combination of soil and various climatic altitude bands allows for a significant plant cover and enables the growth of vegetation suited to the rearing of this specific pig herd.

Corsica has a Mediterranean climate but, due to its insularity as well as the diversity of altitudes and exposures as a result of its complex topography, the climate is extremely varied, which sometimes makes for striking contrasts between valleys or even nearby mountain faces.

At present, Corsica has a mostly paleomediterranean flora. The island’s isolation has benefited the development of species, which explains why Corsica counts a high proportion of endemic plants.

Among the various altitude bands of vegetation is the subhumid Mediterranean band, which is characterised by the presence of cork oak and holm oak. The most widespread type of vegetation in this band is the maquis (shrubby scrubland).

A typical tree of the humid Mediterranean band is the chestnut. This is the level at which the olive tree is no longer found, as its upper limit coincides with the chestnut’s lower limit.

Thus, Corsica is ideally suited to forests as its soil and climate conditions are, by and large, very favourable to woodland vegetation. Oak and chestnut are particularly abundant throughout the island.

The processed meat products have a long history and, along with dairy products, were one of the staple sources of animal protein in the traditional diet of the island for a very long time.

The current rearing methods hark back to an age-old pastoral tradition which was to move herds of pigs across mountain forests or summer pastures (rangelands) according to the forage resources naturally present in the environment.

The Nustrale is a local, Iberian type of breed. It is a hardy animal that is particularly suited to this type of rearing. It makes good use of the natural resources that it finds. The sows lead the herds across the varied rangelands (wooded areas, summer pastures, etc.). These rangelands may also move with the seasons and the forage resources present in the environment.

From the time the pigs are weaned until they are fully grown, they are given, on the rangelands, the rations of feed that are essential to their development. The pigs also feed on the forage resources present on the rangelands (grasses, roots, tubers, etc.).

During the finishing phase, the animals are left to roam oak and chestnut groves at the time of fruit production. They mostly feed on chestnuts and/or acorns through autumn and winter. The only supplement authorised is barley.

This is a key stage in the process that directly affects weight gain and fat quality (high levels of monounsaturated fat and low levels of saturated fatty acid).

The climatic conditions of the rearing areas called for appropriate preservation methods. This sparked the production of dry processed meats, with curing and drying as the preservation methods of choice.

Before the arrival of refrigeration in the late 19th century, the islanders made good use of the possibilities offered by the environment. That is why slaughtered and processed meat used to be and still is highly seasoned. Thanks to its long maturing time and preservation qualities ‘Jambon sec de Corse’/‘Jambon sec de Corse — Prisuttu’ presents the advantage of being available all year round. It has always been a product for special occasions, usually enjoyed at festive or other events throughout the year.

The processing is done by natural methods. Historically, and up to the present day, the only additives used have been salt, pepper or chilli (no preservatives). The product is heat-dried using fires of local hardwoods.

The time and traditional conditions of maturing (in natural cellars and at room temperature) enable specific organoleptic qualities to develop, particularly in terms of aroma and texture.

5.2. Specificity of the product:

‘Jambon sec de Corse’/‘Jambon sec de Corse — Prisuttu’ has the following specific characteristics:

— The ham has a specific long and flat shape. The shank is thin and slender.

— When sliced, the lean meat is red to deep red in colour according to the pigment content of the muscles.

— The lean meat is marbled due to an intramuscular lipid rate of 6 % or more.

— Slices have an oily appearance due to a high fatty acid content.

— Slices have a tender and very smooth texture due to high lipolysis.

— Slices are very rich in aroma (of fruits, hazelnuts, dried ham, mushrooms or woodlands), have a characteristic salty flavour due to a salt content between 6,5 and 10 %, and the fat has a hint of pepper and a sweet, almost sugary flavour.

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 use of Nustrale pigs is an essential feature of local production. Indeed, the hardiness of this local breed, which is able to withstand significant changes of weather and feed and to build up fat reserves quickly when food is abundant, and the way in which it is reared are authentic and particularly well adapted to the territory: mountainous area, rearing on rangelands, long production cycle (high slaughter age with a carcass weight that is always under 140 kg), feeding based on natural resources, in particular during the finishing phase.

The extensive rearing of pigs in Corsica benefits from abundant feed resources throughout virtually the whole territory: chestnut and holm oak grow both in natural forest areas highly impacted by human intervention and in areas that can be described as part farmland, part forest.

The suitability of the breed combined with the natural resources available makes for a product whose quality is evident from its red to deep red colour, high adiposity (proportion of fat to lean meat and intense marbling) and a dry weight of less than 10 kg. The shape of ‘Jambon sec de Corse’/‘Jambon sec de Corse — Prisuttu’ (slender and long shank, flat ham) derives from the genetic characteristics of the Nustrale breed.

Moreover, the finishing phase directly affects:

— the weight gained by the animal, in particular due to an increase of the subcutaneous fat layer (more than 2,5 cm),

— fat quality (high levels of monounsaturated fat and low levels of saturated fatty acid).

As a result, the pork meat lends itself well to curing. The salting practices, which include the use of sea salt as the sole preservative, explain the distinctly salty taste of the finished product. In addition, the product is trimmed into a specific shape.

The pork meat is also well-suited to a long maturing time in natural environmental conditions. This translates into specific organoleptic characteristics such as a dense and tender texture and a very rich aroma.

The relatively high levels of salt and the long production cycle (dry-curing and maturing) generate little proteolysis and high lipolysis, which confers specific organoleptic characteristics on the product, notably its tender and smooth texture.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006 (3))

http://agriculture.gouv.fr/IMG/pdf/CDCJambonSecDeCorse_cle88b2e1.pdf

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

(2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

(3) See footnote 2.