EN Official Journal of the European Union C 207/17

Publication of an amendment 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

(2016/C 207/09)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘DEHESA DE EXTREMADURA’

EU No: ES-PDO-0117-01287 — 24.11.2014

PDO ( X ) PGI ( )

1. Applicant group and legitimate interest

Consejo Regulador de la Denominación de Origen Protegida ‘Dehesa de Extremadura’ (Regulatory Council for the Protected Designation of Origin ‘Dehesa de Extremadura’) C/Cánovas del Castillo, s/n-2o, 13 06800 Mérida ESPAÑA Tel. +34 924330203 Email: info@dehesa-extremadura.com

The Regulatory Council is a non-profit organisation recognised as the management body for the PDO by the competent authority in the Member State. It operates on democratic principles and represents the economic and sectoral interests of its members, with special concern for minority interests, thus ensuring equal representation of all the various interests.

With regard to this application, the Regulatory Council’s role is to propose amendments to the product specification and take part in any proceedings instituted for that purpose.

This application to amend the product specification has been agreed by the Regulatory Council for the Protected Designation of Origin ‘Dehesa de Extremadura’ in accordance with its allotted role, and its interest is therefore entirely legitimate.

2. Member State or Third Country

Spain

3. 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 — ☒ Others: Inspection body

4. Type of amendment(s)

— ☐ Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 — ☒ Amendment to product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(s)

(A) Introduction

The sections headed ‘Proof of Origin’, ‘Method of Production’, ‘Labelling’, ‘Legal Requirements’ and ‘Inspection Body’ have been amended to comply with Regulation (EU) No 1151/2012, the various regulations implementing it and the entry into force of Royal Decree 4/2014 of 10 January 2014 publishing the Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin.

The current product specification was drawn up before that Regulation was published and a number of sections are therefore out of step with the EU legislative framework on differentiated quality, nutritional quality and the safety of traditional products.

(Royal Decree 34/90 of 15 May 1990 of the Regional Ministry of Agriculture, Industry and Trade approving the Regulation on the Designation of Origin ‘Dehesa de Extremadura’ for hams and shoulder hams and its Regulatory Council, ratified by the Spanish Ministry of Agriculture, Fisheries and Food in the Official State Gazette of 2 July 1990, registered in accordance with Commission Regulation (EC) No 1107/96 of 12 June 1996 on the registration of geographical indications and designations of origin under the procedure laid down in Article 17 of Council Regulation (EEC) No 2081/92 (2)).

Furthermore, all references linking the specification to the PDO Regulation have been removed from the new specification, as the Regulation is no longer in force.

The amendments made and the reasons for making them are set out below.

(B) Description of product

The Iberian (Ibérico) Quality Standard (Royal Decree 4/2014 of 10 January 2014 approving the Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin) lays down standards for the sector, with mandatory requirements to be met by Iberian pig products marketed under the designations governed by the standard. It has therefore been necessary to amend the product description in the new specification for the PDO.

Consequently, in accordance with the Quality Standard, and in order to provide more reliable product information to consumers, which is one of the objectives of Regulation (EU) No 1151/2012 (Article 1(b)), the specification has been brought into line with the requirements laid down in the Quality Standard with regard to management conditions, breeds and sales descriptions, although retaining the stricter requirements of the original specification with regard to management and breeds, which must have at least 75 % Iberian blood.

The category of pigs fed on a mixed diet (‘recebo’) has been deleted, as it is not covered by the Quality Standard, and only the extensively farmed classifications (acorn-fed and pastured, fodder-fattened) have been retained, but in line with the original specification, they are stricter than the classifications set out in the Quality Standard. They involve feeding on acorns, grasses and the natural pastures of the dehesa (oak savannah), which, in combination with the breed and the fact that the pigs are allowed to range freely, gives the raw material the essential and necessary characteristics to produce products as unique and distinctive as PDO ‘Dehesa de Extremadura’ hams and shoulder hams.

In the original specification, the product description was as follows:

The hams and shoulder hams must come from pure-bred Iberian pigs or crosses with 75 % Iberian blood and 25 % Duroc-Jersey blood.

The pigs are classified as follows on the basis of their diet:

(a) Acorn-fed or mast-finished pigs: these pigs weigh between 80 kg and 105 kg at the start of mast feeding and increase their weight through mast feeding by at least 60 % for pure-bred Iberian pigs and by at least 65 % for crosses with 75 % Iberian blood.

(b) Pigs fed on a mixed diet: these pigs must increase their weight by at least 30 % through mast feeding, but are fattened with the aid of authorised feed.

(c) Pigs fed or finished on fodder: these pigs are fed on authorised feed.

In the new specification, the product description reads as follows:

The hams and shoulder hams must come from pure-bred Iberian pigs, or pigs which, in accordance with Royal Decree 4/2014 of 10 January 2014 approving the Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin, have at least 75 % Iberian blood.

The pigs are classified as follows on the basis of their diet:

(a) Acorn-fed or mast-finished pigs: these pigs are intended for slaughter immediately after feeding exclusively on a diet of acorns, grasses and other natural resources of the dehesa without any supplementary feed. The pigs must have an average weight of between 92 kg and 115 kg at the start of the mast-feeding period and must gain at least 52 kg on this diet without any other type of feed, spending a minimum of over 60 days on the dehesa before being slaughtered at an age of at least 14 months. Individual carcasses must weigh at least 115 kg, or at least 110 kg for pure-bred Iberian pigs.

(b) Pastured, fodder-fattened pigs: these pigs are raised on extensive holdings, fattened on a diet of feed consisting primarily of grains and legumes and finished by feeding on pasture for at least 90 days before slaughter. Feeding and drinking troughs must be more than 100 m apart and the stocking density must be no more than 15 pigs per hectare. The minimum age at slaughter is 12 months. Individual carcasses must weigh at least 115 kg, or at least 110 kg for pure-bred Iberian pigs.

Physical characteristics:

The minimum weights of hams and shoulder hams have been amended to impose stricter requirements in accordance with Royal Decree 4/2014, bringing them more into line with the weight gains specified in the product description and the minimum weight requirement for the carcasses.

In the original specification, the weights were as follows:

Weight: at least 4,5 kg for hams and 3,5 kg for shoulder hams.

In the new specification, the weights are as follows:

Weight: at least 5,75 kg for hams and 4 kg for shoulder hams.

Sales descriptions:

No sales descriptions were given in the original specification. As already stated, the publication of Royal Decree 4/2014 changed the sales descriptions of Iberian pig products at national level. We have therefore endeavoured to comply with the labelling requirements in order to provide the consumer with clearer information (Article 1(b) of Regulation (EU) No 1151/2012).

In the original specification, no sales descriptions were given.

In the new specification, the following sales descriptions are given:

Depending on the animals’ classification and diet, hams and shoulder hams are classified as follows:

Class I:

Pure-bred Iberian acorn-fed ham: this comes from pure-bred Iberian pigs which have been fed in accordance with the dietary requirements set out in the product description under paragraph (a) for acorn-fed or mast-finished pigs.

Pure-bred Iberian acorn-fed shoulder ham: this comes from pure-bred Iberian pigs which have been fed in accordance with the dietary requirements set out in the product description under paragraph (a) for acorn-fed or mast-finished pigs.

Class II:

Iberian acorn-fed ham: this comes from cross-bred pigs with 75 % Iberian blood which have been fed in accordance with the dietary requirements set out in the product description under paragraph (a) for acorn-fed or mast finished pigs.

Iberian acorn-fed shoulder ham: this comes from cross-bred pigs with 75 % Iberian blood which have been fed in accordance with the dietary requirements set out in the product description under paragraph (a) for acorn-fed or mast finished pigs.

Class III:

Pure-bred Iberian pastured, fodder-fattened ham: this comes from pure-bred Iberian pigs which have been fed in accordance with the dietary requirements set out in the product description under paragraph (b) for pastured, fodder-fattened pigs.

Pure-bred Iberian pastured, fodder-fattened shoulder ham: this comes from pure-bred Iberian pigs which have been fed in accordance with the dietary requirements set out in the product description under paragraph (b) for pastured, fodder-fattened pigs.

Class IV:

Iberian pastured, fodder-fattened ham: this comes from cross-bred pigs with 75 % Iberian blood which have been fed in accordance with the dietary requirements set out in the product description under paragraph (b) for pastured, fodder-fattened pigs.

Iberian pastured, fodder-fattened shoulder ham: this comes from cross-bred pigs with 75 % Iberian blood which have been fed in accordance with the dietary requirements set out in the product description under paragraph (b) for pastured, fodder-fattened pigs.

(C) Geographical area

This has been reworded in accordance with the rural development policies agreed by the Member States, in order to bring the geographical area into line with Article 5(1)(c) of Regulation (EU) No 1151/2012 and to make it clearer that the production area and the processing area are the same area. The culture of rearing Iberian pigs is clearly deeply rooted, as can be seen from the fact that a single artisanal processing method is used throughout the production area, and the production area is homogeneous in terms of its soil, climate, geology and history, as far as the link with the environment is concerned (see the study Estudio Integral del cerdo ibérico en Extremadura: tradición, innovación y cultura (Comprehensive study on the Iberian pig in Extremadura: tradition, innovation and culture) carried out by a team of researchers comprising Dr Felipe Leco Berrocal, Dr Antonio Pérez Díaz and Dr Juan García Pérez from the Regional Geographical Analysis, Human Geography and Contemporary History departments of the History and Local Art and Science faculties of the University of Extremadura).

In the original specification, the geographical area was described as follows:

The production area consists of wooded dehesa, populated primarily with holm and/or cork oak and located in the provinces of Cáceres and Badajoz (Article 5).

The area in which the product is processed and matured comprises 40 municipalities in the province of Badajoz and 45 municipalities in the province of Cáceres, located primarily in the districts of Sierras del Suroeste de Badajoz, Ibor-Villuercas, Cáceres-Gredos Sur, Sierra de Montánchez and Sierra de San Pedro (Article 14).

In the new specification, it is defined as follows:

The production area for the raw material consists of holm and/or cork oak dehesa, which is present in all the municipalities that make up the Autonomous Community of Extremadura, comprising the provinces of Cáceres and Badajoz, which constitute the geographical area for this PDO.

The product is made and matured in exactly the same area in which the raw material is produced, namely the Autonomous Community of Extremadura.

(D) Elements guaranteeing that the product originates in the area

This section was based on the principle that it was the Regulatory Council that monitored the process. In the light of Article 39(2) of Regulation (EU) No 1151/2012, which stipulates that management bodies must be accredited in accordance with European Standard EN 45011 (replaced by UNE-EN ISO/IEC 17065), some paragraphs in this section have been amended in order to describe the checks carried out by operators and verification of compliance with the specification by the inspection body.

The amendments made to this section also take into account the Iberian (Ibérico) Quality Standard.

In the original specification, section (a) ‘Product characteristics’ contained the following sentence:

‘As these characteristics are not sufficient, the origin of the product should be guaranteed, because only local consumers or those who consume the product most regularly would be able to identify the product as such.’

In the new specification, this sentence has been deleted, as it does not add anything to the description of the product characteristics.

In the original specification, section (b) ‘Checks and certification’ contained the following sentence:

The hams and shoulder hams must come exclusively from pure-bred Iberian pigs or crosses between Iberian pigs and Duroc-Jersey pigs.

The wording has been amended to bring it into line with the Iberian (Ibérico) Quality Standard.

In the new specification, this becomes:

The hams and shoulder hams must come from pure-bred Iberian pigs, or pigs which, in accordance with Royal Decree 4/2014 of 10 January 2014 approving the Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin, have at least 75 % Iberian blood.

In the original specification, the location of the farms was expressed as follows:

‘The pig farms must be registered and located within the production area.’

The wording has been amended to make it more concise.

The new specification now reads:

All pigs whose fore and hind legs can be used to make protected products must come from registered holdings located within the production area.

The following sentence in the original specification has been deleted:

‘Animals whose hind legs and forelegs can be used to make hams and shoulder hams covered by this PDO must be identified by an indelible mark on their right ear, bearing the characters specified by the Regulatory Council, the farmer’s identification number and the number of the week in which the ear-marking took place.’

At the end of section (b) ‘Checks and certification’, the new specification states that the pigs and the protected hams and shoulder hams must be identified in accordance with the UNE-EN ISO/IEC 17065 standard, since the identification method must ensure traceability, but there is no need to specify a particular system, as technological advances may allow different identification systems in future, provided that they ensure effective traceability.

The original specification stated the following:

Pigs intended to produce hind legs which are to be covered by the designation of origin must be slaughtered in registered slaughterhouses located within the production area.

In the new specification, the term ‘hind legs’ has been replaced by ‘fore and hind legs’, which is more accurate, as it more clearly encompasses hams and shoulder hams, both of which are protected by the Council.

The new specification reads as follows:

Pigs intended to provide fore and hind legs which are to be covered by the designation of origin must be slaughtered in registered slaughterhouses located within the production area.

The following paragraph in the original specification has been deleted:

‘Hind legs and forelegs intended for use in the production process must be marked with an indelible mark in the slaughterhouse. That mark must include the serial number corresponding to the consignment and type of animal, as set out in Article 7 of the Regulation. Transport and slaughter are subject to inspections by the Regulatory Council.’

The system of self-supervision set up by the Iberian (Ibérico) Quality Standard, which is mandatory for Iberian pig products that use the terms set out in that standard, specifies the method for the identification of slaughter batches and cuts in the slaughterhouse and the form which that identification should take. This is subject to a system of self-supervision which is verified in accordance with the UNE-EN ISO/IEC 17065 standard during the relevant audits. Under this system, checks on transport and slaughter cannot be carried out by the Regulatory Council, because they are part of the self-supervision carried out by the operator, it being the inspection body’s role to verify this.

The original specification contained the following sentence:

The drying sheds and cellars in which the hams are cured and matured must be registered, located within the processing area and inspected by the Regulatory Council.

In accordance with the UNE-EN ISO/IEC 17065 standard, the system of self-supervision must be verified by the management body, but in no case may the Regulatory Council carry out direct supervision.

In the new specification, this reads as follows:

The drying sheds and cellars in which the hams and shoulder hams are cured and matured must be registered and located within the processing area.

The following sentence in the original specification has been deleted:

‘When all the aforementioned checks have been completed, the product is placed on the market with a guarantee of origin in the form of numbered seals issued by the Regulatory Council.’

In the new specification, as indicated below, the identification system is specified so as to ensure and improve traceability. The identification system must ensure traceability throughout production and processing, so that the hams are placed on the market labelled correctly and in conformity with Royal Decree 4/2014.

In the new specification, this aspect is expressed as follows:

Pigs intended for the production of protected hams and shoulder hams, and hams and shoulder hams which comply with the specification at every stage of processing must be identified in the manner prescribed by the Regulatory Council, in such a way as to guarantee their origin, traceability and individual identification at all times throughout the production, processing and marketing process.

Protected hams and shoulder hams must have an identification label bearing the words ‘D.O.P Dehesa de Extremadura’ and the product class.

(E) Description of the method of production

This section has been brought into line with the European guidelines on animal welfare (Council Regulation (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing (3)), technical health legislation (Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (4)) and the European standards on food law and food safety (Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (5)).

In order to take into account European recommendations to reduce salt content while maintaining the product’s organoleptic characteristics, the salting and resting process has been adjusted for food safety purposes and to safeguard the production process by adapting it to the natural external conditions, which allow natural curing in drying sheds and cellars (Estudio sobre el proceso de elaboración del jamón ibérico (Study on the processing of Iberian ham), by Jesús Ventanas Barroso, Professor of Food Technology at the University of Extremadura).

The original specification contained the following sentence in the description of the method of production:

Hind legs and forelegs intended for the production of ‘Dehesa de Extremadura’ come from registered holdings that meet the conditions set out in section B.

The term ‘hind legs’ has been replaced by ‘fore and hind legs’, which is more accurate, as it more clearly encompasses hams and shoulder hams, both of which are protected by the Council.

In the new specification, it is worded as follows:

Fore and hind legs intended for the production of ‘Dehesa de Extremadura’ come from registered holdings that meet the conditions set out in section B.

The original specification stated the following:

Pigs arrive at the slaughterhouse at least 24 hours before slaughter to eliminate fatigue from transport and to allow their muscle glycogen to return to normal levels. They are slaughtered in accordance with the technical health regulation for slaughterhouses. The hind legs and forelegs obtained must be kept at a temperature of between 1 °C and 4 °C for a period of between 36 and 48 hours before processing.

Keeping the animals at the slaughterhouse for 24 hours prior to slaughter breaches the European guidelines on animal welfare. The practice of keeping the cuts at the specified temperature for the specified number of hours has been abolished in order to guarantee food safety and on the basis of the conclusions of the Study on the processing of Iberian ham carried out by Jesús Ventanas Barroso, Professor of Food Technology at the University of Extremadura. The health and hygiene conditions have evolved to ensure animal welfare and guarantee a healthy product.

In the new specification, this paragraph becomes:

They are slaughtered in accordance with the technical health regulation for slaughterhouses.

The original specification sets out the minimum weights of the hams and shoulder hams as follows:

All hind legs weighing less than 6 kg and all forelegs weighing less than 4 kg must be rejected. They are classified, by weight, as follows:

Hind legs:

— From 6 to 8 kg

— From 8 to 11 kg

— More than 11 kg.

Forelegs:

— From 4 to 5 kg

— More than 5 kg.

The new specification no longer gives this information in this section, as the reference to the minimum weights of hams and shoulder hams has been deleted. They are specified in the Iberian (Ibérico) Quality Standard and have already been referred to in section B ‘Description of product’, ‘Physical characteristics’.

As regards the stages of production, the original specification had the following to say about the salting process:

‘This is carried out at a temperature of between 1 °C and 5 °C and a relative humidity of around 80 % to 90 %.’

The relative humidity is now increased to 80 % to 99 %, on the basis of the improvements that have been made to the production process in line with the statutory requirements on food safety and the conclusions of the Study on the processing of Iberian ham carried out by Jesús Ventanas Barroso, Professor of Food Technology at the University of Extremadura.

This is reflected in the new specification as follows:

‘This is carried out at a temperature of between 1 °C and 5 °C and a relative humidity of 80 % to 99 %.’

The following sentence in the original specification has been deleted:

‘Halfway through the process, the cuts are turned over to ensure that the salt is distributed evenly.’

As a result of the increase in relative humidity, the salt distributes itself effectively under the same temperature conditions without it being necessary to turn the cuts over.

As regards the washing process, the following fragment in the original specification has been deleted:

‘letting them drain for two days at approximately 3 °C.’

It has been deleted because draining is a sustained and ongoing process that takes place across the various stages of production, so that the natural penetration of the salt to the core of the ham and the expulsion of the water is a constant process that forms the basis of the maturing of the hams. The technical health standard on food safety and the conclusions of the study referred to above justify abolishing this requirement.

As regards the resting phase, the original specification read as follows:

This takes place in chambers at temperatures of between 3 °C and 6 °C and at a relative humidity of 80 % to 90 %. The resting time depends on the weight of the product and varies between 35 and 45 days.

On the basis of the Study on the processing of Iberian ham carried out by Jesús Ventanas Barroso, Professor of Food Technology at the University of Extremadura, the specification instead specifies the conditions that must be met for the hams to progress to the important natural drying stage. Reducing the minimum temperature for this stage from 3 °C to 2 °C largely guarantees food safety and is in line with the aforementioned studies, as this is a critical stage at which the temperature plays a crucial role for the stability of the process.

As regards the ageing stage, the reference to Article 15 in the original specification has been deleted, as this refers to the Regulatory Council’s regulation.

In the new specification, this becomes:

This takes place in chambers at temperatures of between 2 °C and 6 °C and at a relative humidity of 80 % to 90 %. The resting time depends on the weight of the product and varies between 35 and 45 days. This stage can be extended by allowing it to overlap with the drying/maturing stage until the temperature and relative humidity reach those of the natural environmental, thereby ensuring that the product is produced in the traditional manner.

(F) Link

In section 1 ‘Historical’ of the current specification, the reference made in the original specification to the provisional recognition of the Designation of Origin ‘Dehesa de Extremadura’ (Order of provisional recognition of the Ministry of Agriculture and Trade of the Autonomous Community of Extremadura of 9 June 1987) has been deleted.

In the new specification, the historical link has been supplemented to include the countless historical and cultural references to pigs and pig products in our region, in accordance with Article 7(1)(f) of Regulation (EU) No 1151/2012. It now reads as follows:

Historical

With approximately a million hectares of dehesa, Extremadura is an ecological paradise, as it has one of the best-preserved ecosystems in Europe, where livestock breeds (Iberian pigs, merino sheep, retinto cattle, etc.) live side by side with the wild animals which have found refuge there.

The dehesa — a word which derives from the Latin word ‘defesa’, meaning defence — is an agro-forestry system that allows the natural resources to be managed in a balanced and non-destructive way, harmoniously combining the cultivation of pasture for grazing livestock with the presence of relatively sparse tree-cover (mostly oaks). In this valuable environment, which has been preserved thanks largely to the Iberian pig, for which it forms the ideal habitat, the hams and shoulder hams protected by the Designation of Origin ‘Dehesa de Extremadura’ are produced.

There are countless historical and gastronomical references to pigs in Extremadura; for example:

— the existence of zoomorphic sculptures which date from the 5th to the 2nd centuries BC and are known as ‘verracos’, a name which clearly alludes to pigs. They can be found in various parts of Extremadura, such as the Ambroz Valley, the Jerte Valley, La Vera, La Jara, Campo Arañuelo, Cáceres, Botija, Santa Marta de Magasca and Madrigalejo.

— The emergence of ‘butcher’s shops’ in the Roman villages on and around the fertile plains of the Guadiana, where suckling pig that was only one month, or ‘one moon’, old, as people would have said at the time, was one of the most popular food items among the better-off.

— The municipal charter of Montánchez, which dates from 1236, already contains references to dehesa dedicated exclusively to producing acorns to feed pigs.

— The municipal by-laws of Valencia de Alcántara, which were approved on 5 August 1489, refer specifically to matters relating to the Iberian pig, namely to the legal standards with which breeders, butchers and slaughtermen of Iberian pigs had to comply. These were soon extended to neighbouring municipalities, such as Alburquerque and San Vicente de Alcántara, and then to the whole of Extremadura (municipal by-laws of Torre de Don Miguel, 1534, 1564; municipal by-laws of Zafra, 1528; municipal by-laws of Cáceres, 1569, etc.).

— The chapter of Doctor Iván de Sorapán’s Manual de Medicina (1616) which deals with the fertility and riches of Extremadura emphasises the high quality of its acorn-fed meat and its many hams, which were sent as far afield as the New World.

— The references to the ‘consumption of more than 80 pigs a year’ in Diego Martínez Abad’s book Instrvccion de Vn pasajero para no errar el camino (1697), which was dedicated to the Monastery of Our Lady of Guadalupe.

— The Catastro de Ensenada (land registry) of 1752 contains the first records regarding the pig population, with specific data relating to the years between 1461 and 1785. They are held in the archives of the Monastery of Guadalupe, which is famous for its tradition of keeping herds of pigs.

— References in the folklore of Extremadura, such as the following song: ‘D’Alcuescar quiero l’aceite [From Alcuescar, I want oil] De Montánchez el jamón [From Montánchez, ham] D’Albalá quiero centeno [From Albalá, I want rye] De Miajadas el turrón’ [From Miajadas, turrón (a type of nougat)]

In part (a) ‘Production’ of section 3 ‘Production and processing systems’, the following sentence from the original specification has been deleted:

‘Grazing in the oak groves is reserved for animals that have reached maturity, i.e. animals born in October of the previous year, the average weight that must be reached before they can start mast-feeding being between 80 kg and 100 kg.’

This has been brought into line with the Iberian (Ibérico) Quality Standard (Royal Decree 4/2014 of 10 January 2014 approving the Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin).

In the new specification, it becomes:

Grazing in the oak groves is reserved for animals that have reached maturity.

(G) Inspection body

Pursuant to Regulation (EU) No 1151/2012, section G ‘Inspection body’ has been replaced by information on the authorities or body responsible for verifying the specification. The information relating to the inspection body has been updated.

The original specification read as follows:

The inspection body for the Protected Designation of Origin is the Regulatory Council, which is a professional body made up of representatives of producers and processors.

It consists of:

— a president,

— a vice-president,

— five members representing the livestock sector,

— five members representing the processing sector,

The members are democratically elected every four years by those entered in the relevant registers.

Scope of responsibility

In terms of territory: the area in which the product is produced and processed.

With regard to the product: products covered by the Protected Designation of Origin, at all stages of production, processing, circulation and marketing.

With regard to persons: natural and legal persons entered in the various registers.

Duties:

— Drawing up and checking the various registers.

— Providing guidelines for, overseeing and monitoring the production, packaging and quality of the protected hams. Inspection and monitoring are carried out by inspectors authorised by the Regional Ministry of Agriculture, Industry and Trade of the Government of the Autonomous Community of Extremadura, acting impartially with respect to the producers and processors.

— Assessing the product.

— Promoting and defending the Designation of Origin.

— Deciding on disciplinary proceedings for failure to comply with the Regulation.

— Acting with full legal responsibility and capacity to enter into obligations and be a party in legal proceedings, taking action befitting its role of representing and defending the general interests of the Designation of Origin.

In the new specification, this becomes:

Name: Competent Authority Directorate-General for Agriculture and Livestock Regional Ministry of the Environment, the Countryside, Agricultural Policy and Land Use Planning Government of the Autonomous Community of Extremadura Address: Avda. Luis Ramallo, s/n 06800 Mérida (Badajoz) ESPAÑA Tel. +34 924002347 Website: www.dehesa-extremadura.com Email: dgayg.marpat@gobex.es

(H) Labelling

The wording of this section has been amended to bring it into line with identification and labelling systems which guarantee traceability and to specify how slices and portions of the PDO product should be presented for sale.

In the original specification, this section read as follows:

The commercial labels of each registered company must be approved by the Regulatory Council.

Labels must bear the following wording: ‘Denominación de Origen “Dehesa de Extremadura”’.

The marketed product must bear numbered seals issued by the Regulatory Council and affixed at the registered plant in such a way that they cannot be reused (photocopied model provided).

The name of the Designation of Origin and the product class must be displayed prominently on the seals (Article 17).

In the new specification, this section is worded as follows:

Protected hams and shoulder hams must have an identification label bearing the words ‘D.O.P “Dehesa de Extremadura”’ and the product class.

PDO ‘Dehesa de Extremadura’ hams and shoulder hams may be presented for sale boneless, in slices or in portions, provided that they are packaged and their origin can be identified. This operation may be carried out by undertakings that have accepted and comply with the protocol laid down by the Regulatory Council in order to guarantee the traceability, origin, identification and final quality of the product.

(I) Other

Legislation

This section has been deleted, as it is not referred to in Article 7 of Regulation (EU) No 1151/2012.

SINGLE DOCUMENT

‘DEHESA DE EXTREMADURA’

EU No: ES-PDO-0117-01287 — 24.11.2014

PDO ( X ) PGI ( )

1. Name

‘Dehesa de Extremadura’

2. Member State or Third Country

Spain

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

Hams and shoulder hams covered by the PDO ‘Dehesa de Extremadura’ must have the following characteristics:

Physical characteristics:

External appearance: elongated, stylised, profile typical of the serrano ‘V’ cut, with trotter.

Weight: at least 5,75 kg for hams and 4 kg for shoulder hams.

Organoleptic characteristics:

Colour and appearance when cut: characteristic colour ranging from pink to purplish-red, marbled appearance when cut.

Flavour and aroma: delicately flavoured meat, not very salty or sweet. Characteristic and pleasant aroma.

Texture: not very fibrous.

Fat: glossy, yellowish-white in colour, aromatic, with a pleasant taste. Its consistency varies according to the proportion of acorns in the diet.

Physical-chemical characteristics:

Dehydration index: maximum water content of 50 % at the surface and 55 % at the core.

Sodium chloride: maximum 5 %.

Sales descriptions:

Depending on the animals’ classification and diet, hams and shoulder hams are classified as follows:

Class I : Pure-bred Iberian acorn-fed ham: this comes from pure-bred Iberian pigs which have been fed in accordance with the dietary requirements set out in the product description under paragraph (a) for acorn-fed or mast-finished pigs. Pure-bred Iberian acorn-fed shoulder ham: this comes from pure-bred Iberian pigs which have been fed in accordance with the dietary requirements set out in the product description under paragraph (a) for acorn-fed or mast-finished pigs. Class II : Iberian acorn-fed ham: this comes from cross-bred pigs with 75 % Iberian blood which have been fed in accordance with the dietary requirements set out in the product description under paragraph (a) for acorn-fed or mast-finished pigs. Iberian acorn-fed shoulder ham: this comes from cross-bred pigs with 75 % Iberian blood which have been fed in accordance with the dietary requirements set out in the product description under paragraph (a) for acorn-fed or mast-finished pigs. Class III : Pure-bred Iberian pastured, fodder-fattened ham: this comes from pure-bred Iberian pigs which have been fed in accordance with the dietary requirements set out in the product description under paragraph (b) for pastured, fodder-fattened pigs. Pure-bred Iberian pastured, fodder-fattened shoulder ham: this comes from pure-bred Iberian pigs which have been fed in accordance with the dietary requirements set out in the product description under paragraph (b) for pastured, fodder-fattened pigs. Class IV : Iberian pastured, fodder-fattened ham: this comes from cross-bred pigs with 75 % Iberian blood which have been fed in accordance with the dietary requirements set out in the product description under paragraph (b) for pastured, fodder-fattened pigs. Iberian pastured, fodder-fattened shoulder ham: this comes from cross-bred pigs with 75 % Iberian blood which have been fed in accordance with the dietary requirements set out in the product description under paragraph (b) for pastured, fodder-fattened pigs.

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

Feed:

Extremadura is traditionally a livestock-farming region with extensive dehesa, which consists of grassland and open (holm and cork) oak woodland. It is the natural habitat of the Iberian breed of pig, which feeds on acorns, grasses and other natural resources of the dehesa. The environment, the acorn-based diet and the breed are all factors that combine to ensure that the fully grown and fully fattened pig reaches the peak of its development and produces an exquisite product with exceptional characteristics.

A key and fundamental factor which determines the quality of the Iberian pigs that will be used to produce PDO ‘Dehesa de Extremadura’ hams and shoulder hams and the subsequent organoleptic quality of the protected products is the traditional production system, in which the pigs are fed and managed under an extensive farming system during the final fattening stage, making use of the natural resources of the dehesa, i.e. acorns, grasses, natural pastures and stubble. It is during this final stage that the pigs gain the most weight.

Prior to this stage, the traditional farming system for Iberian pigs in Extremadura allows the pigs to feed on natural resources for most of the year. The long life cycle of the pigs and the sustainability of the dehesa agro-forestry system necessarily depend on the pigs being allowed to range over large areas, feeding largely on natural pastures and at times of the year, such as autumn, winter and spring, when those resources are plentiful. This applies to both acorn-fed pigs and pastured, fodder-fattened pigs, but the latter’s diet requires supplementation with feed during the final fattening stage.

The supplementary feed used for pastured, fodder-fattened pigs is usually made from a mixture of 75-85 % grains and 5-15 % legumes. The grains consist primarily of wheat, barley and maize, which are traditionally farmed in the geographical area, in proportions that can vary between 15 % and 55 % for each one. The main legumes are peas and soya.

The traditional grazing required by the pig-rearing and fattening system and the fact that only the odd component such as soya, which makes up only a small percentage of the feed, is not produced in the area ensures that, of the total dry solids consumed, the percentage that comes from the geographical area is above the threshold laid down by the applicable legislation

Raw materials:

The fore and hind legs of the animals to be used to make PDO ‘Dehesa de Extremadura’ hams and shoulder hams must come from:

(a) Acorn-fed or mast-finished pigs: these pigs are intended for slaughter immediately after feeding exclusively on a diet of acorns, grasses and other natural resources of the dehesa without any supplementary feed. The pigs must have an average weight of between 92 kg and 115 kg at the start of the mast-feeding period and must gain at least 52 kg on this diet without any other type of feed, spending a minimum of over 60 days on the dehesa before being slaughtered at an age of at least 14 months. Individual carcasses must weigh at least 115 kg, or at least 110 kg for pure-bred Iberian pigs.

(b) Pastured, fodder-fattened pigs: these pigs are raised on extensive holdings, fattened on a diet of feed consisting primarily of grains and legumes and finished by feeding on pasture for at least 90 days before slaughter. Feeding and drinking troughs must be more than 100 m apart and the stocking density must be no more than 15 pigs per hectare. The minimum age at slaughter is 12 months. Individual carcasses must weigh at least 115 kg, or at least 110 kg for pure-bred Iberian pigs.

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

The pigs must be reared and fattened and the hams and shoulder hams must be processed within the geographical area defined in point 4.

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

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

Protected hams and shoulder hams must have an identification label bearing the words ‘D.O.P “Dehesa de Extremadura”’ and the product class.

PDO ‘Dehesa de Extremadura’ logo:

4. Concise definition of the geographical area

The production area for the raw material consists of holm and/or cork oak dehesa, which is present in all the municipalities that make up the Autonomous Community of Extremadura, comprising the provinces of Cáceres and Badajoz, which constitute the geographical area for this PDO.

The product is made and matured in exactly the same area in which the raw material is produced, namely the Autonomous Community of Extremadura.

5. Link with the geographical area

Specificity of the geographical area

Natural factors: with approximately a million hectares of dehesa, Extremadura is an ecological paradise, as it has one of the best-preserved ecosystems in Europe, where livestock breeds (Iberian pigs, merino sheep, retinto cattle, etc.) live side by side with the wild animals which have found refuge there.

The region of Extremadura is located to the west of the southern part of the central plateau. It consists of the provinces of Cáceres and Badajoz and is crossed by three mountain ranges: in the north, the Sistema Central mountain range, with the foothills of the Sierra de Gredos; in the centre, the continuation of the Toledo Mountains, between the Tagus and Guadiana river basins; and in the south, the foothills of the Sierra Morena.

The climate is continental, with moderate Atlantic influences. The annual average temperature is 16 °C to 17 °C, but temperatures can reach as high as 41 °C (in July and August) and fall as low as – 2 °C (in December and January), and the annual average rainfall is between 500 mm and 1 200 mm.

Historical factors: there are countless historical and gastronomical references to pigs in Extremadura; for example:

— The existence of zoomorphic sculptures which date from the 5th to the 2nd centuries BC and are known as ‘Verracos’, a name which clearly alludes to pigs. They can be found in various parts of Extremadura, such as the Ambroz Valley, the Jerte Valley, La Vera, La Jara, Campo Arañuelo, Cáceres, Botija, Santa Marta de Magasca and Madrigalejo.

— The emergence of ‘butcher’s shops’ in the Roman villages on and around the fertile plains of the Guadiana, where suckling pig that was only one month, or ‘one moon’, old, as people would have said at the time, was one of the most popular food items among the better-off.

— The municipal charter of Montánchez, which dates from 1236, already contains references to dehesa dedicated exclusively to producing acorns to feed pigs.

— The municipal by-laws of Valencia de Alcántara, which were approved on 5 August 1489, refer specifically to matters relating to the Iberian pig, namely to the legal standards with which breeders, butchers and slaughtermen of Iberian pigs had to comply. These were soon extended to neighbouring municipalities, such as Alburquerque and San Vicente de Alcántara, and then to the whole of Extremadura (municipal by-laws of Torre de Don Miguel, 1534, 1564; municipal by-laws of Zafra, 1528; municipal by-laws of Cáceres, 1569, etc.).

— The chapter of Doctor Iván de Sorapán’s Manual de Medicina (1616) which deals with the fertility and riches of Extremadura emphasises the high quality of its acorn-fed meat and its many hams, which were sent as far afield as the New World.

— The references to the ‘consumption of more than 80 pigs a year’ in Diego Martínez Abad’s book Instrvccion de Vn pasajero para no errar el camino (1697), which was dedicated to the Monastery of Our Lady of Guadalupe.

— The Catastro de Ensenada (land registry) of 1752 contains the first records regarding the pig population, with specific data relating to the years between 1461 and 1785. They are held in the archives of the Monastery of Guadalupe, which is famous for its tradition of keeping herds of pigs.

— References in the folklore of Extremadura, such as the following song: ‘D’Alcuescar quiero l’aceite [From Alcuescar, I want oil] De Montánchez el jamón [From Montánchez, ham] D’Albalá quiero centeno [From Albalá, I want rye] De Miajadas el turrón’ [From Miajadas, turrón (a type of nougat)]

Specificity of the product

Producers of ‘Dehesa de Extremadura’ hams and shoulder hams make them with patience and care to ensure that they reach perfection and have that unmistakeable aroma and flavour.

This involves not only the mechanics of the production process but also, and more importantly, environmental factors such as humidity, temperature, time, etc., which give the products their specific organoleptic characteristics.

Although salting is a very simple procedure, it involves a very complex process in which the salt penetrates from the surface to the core of the product and, because it is hygroscopic, forces the water towards the outer layer.

The hams and shoulder hams are then hung in chambers until the saltiness at the product’s core is sufficient to prevent the development of micro-organisms. As soon as the resting phase has been completed, maturing begins.

During maturation, the components of the product undergo a series of complex changes, leading to the development of its organoleptic characteristics. The hams are hung in a well-ventilated place to encourage moisture loss, after which they are moved to a room with a lower relative humidity, where conditions favour the development of their aroma, which is a very complex process, as the components of the raw material undergo numerous changes due to degradation, some of which are autolytic, while others are microbial in nature, resulting from the presence of fungal and bacterial flora. Those changes take place in an interactive manner, as the area’s microclimates promote the development of a genuine ecosystem.

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 dehesa ecosystem is an agro-forestry system that allows the natural resources to be managed in a balanced and non-destructive way. This valuable environment has been preserved thanks largely to the Iberian pig, for which it forms the ideal habitat, and it is here that the raw materials for the products protected by the ‘Dehesa de Extremadura’ PDO are produced.

The Iberian pig is a breed well suited to this environment and has been the mainstay of a livelihood of direct consumption that has continued to this day and is now a global example of a sustainable economy, linked to a way of life in which man, the dehesa, the Iberian pig and the products derived from it have existed side by side for centuries in the same way, with the same breed and the same artisanal production method, in which the only ingredients are a unique raw material, the know-how of the artisan, salt, wind and time, as a result of which ‘Dehesa de Extremadura’ ham and shoulder ham are still made according to the same artisanal method as in times past.

Because of its southerly location, Extremadura has a continental climate with moderate Atlantic influences, giving it temperature and humidity conditions which influence both the production of the raw material (free-range fattening of Iberian pigs on the dehesa) and the production of the final product. The conditions are ideal for salting and maturing and give the final product specific and unique physico-chemical and organoleptic characteristics.

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of this Regulation)

http://www.gobex.es/filescms/con03/uploaded_files/SectoresTematicos/Agroalimentario/Denominacionesdeorigen/DOP_DehesaDeExtremadura_PliegoCondiciones.pdf

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

(2) OJ L 148, 21.6.1996, p. 1.

(3) OJ L 303, 18.11.2009, p. 1.

(4) OJ L 139, 30.4.2004, p. 55.

(5) OJ L 31, 1.2.2002, p. 1.