EN Official Journal of the European Union C 51/2

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

(2005/C 51/02)

This publication confers the right to object to the application pursuant to Articles 7 and 12d of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in a Member State, in a WTO member country or in a third country recognized in accordance with Article 12(3) within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92.

SUMMARY

COUNCIL REGULATION (EEC) No 2081/92

‘JAMÓN DE TREVÉLEZ’

EC No: ES/00309/20.08.2003

PDO ( ) PGI (X)

This summary has been drawn up for information purposes only. For full details, in particular the producers of products covered by the PDO or PGI concerned, please consult the complete version of the product specification obtainable at national level or from the European Commission (1).

1. Responsible department in the Member State:

Name: Subdirección General de Sistemas de Calidad Diferenciada. Dirección General de Alimentación. Secretaría General de Agricultura y Alimentación del Ministerio de Agricultura, Pesca y Alimentación de España. Address: Paseo Infanta Isabel 1, E-28071, Madrid

2. Group:

2.1. Name: ASOCIACIÓN DE INDUSTRIALES DEL JAMÓN DE TREVÉLEZ 2.2. Address: Ayuntamiento de Trevélez, s/n 18417 Trevélez (Granada) ESPAÑA Tel. 349 58 85 85 34; fax 349 58 25 47 29 2.3. Composition: producers/processors (X) other ( )

3. Type of product:

Ham — class 1.2. Meat-based products (cooked, salted, smoked, etc.)

4. Specification:

(summary of requirements under Article 4(2))

4.1. Name:

‘Jamón de Trevélez’

4.2. Description: Rounded hams, covered with a rind and having the trotter attached. Cured for at least 14, 7 or 20 months depending on the fresh weight of the each ham. The meat is red and shiny when cut, with partial fat infiltration in the muscle tissue. It has a subtle taste, being barely salted. The fat has a greasy consistency and is shiny, yellowish-white and pleasant tasting.

4.3. Geographical area: The production area is in the east of the province of Granada, on the south face of the Sierra Nevada National Park, where factors such as altitude (more than 1 200 metres), vegetation, temperature and humidity combine to give the product the unique qualities which have traditionally characterised it. The area comprises the municipalities of Trevélez, Juviles, Busquístar, Pórtugos, La Tahá, Bubión, Capileira and Bérchules.

4.4. Proof of origin: Legs of pork intended to be processed into hams under this PGI are numbered and marked by a seal checked by the Regulatory Board. The Board checks that all cuts of meat bearing the seal in each company in the production area meet the specifications for the PGI ham. The hams are processed in companies listed in the Board's Registers of Meat Salting and Drying establishments.

4.5. Method of production: The type of meat suited for the production of legs intended for processing into the PGI ham is from pigs obtained from crosses of the breeds Landrace, Large White and Duroc-Jersey.

The legs are taken from castrated males or females with a semi-membranous muscle pH of between 5.5 and 6.4. The pH is determined no less than 24 hours after the animal is slaughtered. The fresh weight of the leg must be more than 11,3 kg. The legs are always transported from the slaughterhouse to the drying and maturation premises in vehicles that comply with the relevant standards, so that on entry into the salting hangar the temperature at any point in the leg is between 1 and 4C.

All the legs intended to be processed into the PGI ham are given a numbered seal by the company guaranteeing that they are entitled to be covered by the PGI. The seals are placed so as not to be re-usable. They are checked by the Regulatory Board, and if at any stage of the processing a particular meat cut is excluded from the PGI, its seal is cancelled and removed.

The Regulatory Board determines the type, form and size of the seal and lays down rules on how it must be affixed, to ensure that it is always visible and legible throughout the various different stages of processing. The Board issues at least 3 types of different seals, corresponding to the following fresh weight categories:

legs weighing between 11,3 and 12,3 kg,

legs weighing between 12,3 and 13,5 kg,

legs weighing more than 13,5 kg.

In each company, the Regulatory Board checks that the hams with seals meet the specifications of the PGI — any hams not in compliance are excluded from the scheme and have their seal withdrawn and cancelled.

Processing stages:

Salting:

The aim of salting is to impregnate the muscle tissue with salt to promote the ubsequent drying of the ham and preserve it in perfect condition.

Washing:

After salting, the meat is washed with fresh water to remove the salt deposits on the surface of the ham.

Post-salting:

This stage takes place in a natural environment and is designed to slowly and gradually dry the ham to promote the uniform distribution of the salt within the muscle tissue of the meat.

Drying/Maturation:

The meat, classified by weight, is transferred to the drying sheds where it is hung up in conditions of natural temperature and humidity.

During this whole process the hams must shrink by at least 35 % or be cured for at least 3 months more than the minimum laid down for each of the weight categories determined when the legs are received.

4.6. Link:

Historical link:

‘Jamón de Trevélez’ has been known in and linked to the high Alpujarra area for over 200 years. It features in numerous bibliographical references from the 19th century, the most noteworthy of which is the recognition of the quality of ‘Jamón de Trevélez’ in 1862 by Queen Isabel II of Spain. Currently the area is home to many companies that have been specialising in making this type of ham for more than 50 years.

Natural link:

‘Jamón de Trevélez’ owes its particular organoleptic properties to the area in which it is produced (the mid to low Sierra Nevada National Park). It is this combination of environment, climate and vegetation that promotes the development of a specific bacterium needed for the ham. Between 1 200 m and 1 900 m, the altitude at which ‘Jamón de Trevélez’ is produced, is the area where the Sierra Nevada's holm oaks and its large number of indigenous plant species are found. As regards climate, the area between 1 200 m and the Sierra Nevada peaks is a cold zone which has plentiful snow in winter and is cool in summer.

4.7. Inspection body:

Name: Consejo Regulador de la Denominación Específica ‘Jamón de Trevélez’. Address: Plaza Francisco Abellan s/n 18.417 Trevélez, Granada, ESPAÑA Tel.: 349 58 85 85 82 Fax: 349 58 85 89 03

The Regulatory Board meets the requirements of standard EN-45011

4.8. Labelling: The product must be marked Denominación Específica ‘Jamón de Trevélez’. The abels will be authorised by the Regulatory Board. The numbered secondary labels will be issued by the Regulatory Board.

4.9. National requirements:

— Law 25/1970 of 2 December 1970 laying down rules on vineyards, wine and spirit drinks;

— Decree 835/1972 of 23 March 1972 laying down detailed rules for the application of Law 25/1970;

— Order of 25 January 1994 specifying the correlation between Spanish legislation and Regulation (EEC) No 2081/92 on designations of origin and geographical indications for food products;

— Royal Decree 1643/1999 of 22 October 1999 laying down the procedure for processing applications for registration in the Community Register of Protected Designations of Origin and Protected Geographical Indications.

(1) European Commission, Directorate-General for Agriculture, Agricultural product quality policy, B-1049 Brussels.