Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin
Date: 2001-02-08
Institutions: European Commission
Subjects: Spain, designation of origin, location of production, meat product, originating product, pigmeat

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Official Journal of the European Communities

8.2.2001

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

(2001/C 42/02)

This publication confers the right to object to the application pursuant to Article 7 of the abovementioned
Regulation. Any objection to this application must be submitted via the competent authority in the
Member State concerned 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.

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION FOR REGISTRATION: ARTICLE 5

PDO (

)

PGI (x)

National application No 64

1. Responsible department in the Member State

Name:

Subdirecci(cid:243)n General de Denominaciones de Calidad. Direcci(cid:243)n General de Alimentaci(cid:243)n.
Secretar(cid:237)a General de Agricultura y Ganader(cid:237)a. Ministerio de Agricultura, Pesca y Alimen-
taci(cid:243)n, Espaæa

Address: Paseo de La Infanta Isabel, no 1, E-28071 Madrid

Tel.

Fax

(34) 913 47 53 94

(34) 913 47 54 10

2. Applicant group

2.1. Name: Asociaci(cid:243)n Promotora Denominaci(cid:243)n Espec(cid:237)fica (cid:145)Botillo del Bierzo(cid:146)

2.2. Address: Avda Villafranca, 31, Bembibre, LØon

Tel.

Fax

(34) 987 45 60 96

(34) 987 45 61 97

2.3. Composition: Producer/processor (x)

other (

)

3. Type of product: Class 1-2 Meat-based product.

4. Specification

(summary of requirements under Article 4(2))

4.1. Name: (cid:145)Botillo del Bierzo(cid:146).

4.2. Description: Meat-based product prepared with different cuts of pigmeat, especially ribs and tail,
chopped, seasoned with salt, paprika, garlic and other natural spices, filled into the pig’s intestine,
smoked and semi-cured. It is normally eaten cooked.

The (cid:145)Botillo(cid:146) must, at the time of marketing, exhibit the following characteristics:

(cid:151) exterior aspect and shape: in the the oval shape of the intestine (blind gut),

leaden red in

colour,

(cid:151) weight: between 500 and 1 600 grammes,

(cid:151) consistency: firm,

(cid:151) colour and aspect: characteristic brilliant red, resulting from the raw material chopped into

standard-sized portions,

(cid:151) aroma: intense, of seasoned and smoked sausage,

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(cid:151) moisture content: less than 65 %,

(cid:151) fat/dry matter ratio: less than 48 %,

(cid:151) protein/dry matter ratio: more than 37 %.

Once the product is cooked and ready to be eaten, the predominant odour is one of cooked and
cured lean pigmeat and of natural spices,
fibrous and
succulent.

the texture being non-homogenous,

4.3. Geographical area: The production area comprises the following municipalities in the region of El
Bierzo: Arganza, Balboa, Barjas, Bembibre, Berlanga del Bierzo, Borrenes, Cabaæas Raras,
Cacabelos, Camponaraya, Cand(cid:237)n, Carracedelo, Carucedo, Castropodame, Congosto, Corull(cid:243)n,
Cubillos del Sil, Fabero, Folgoso de la Ribera, Igueæa, Molinaseca, Noceda, Oencia, Palacios del
Sil, PÆramo del Sil, Peranzanes, Ponferrada, Priaranza del Bierzo, Puente de Domingo Fl(cid:243)rez,
Sancedo, Sobrado, Toreno, Torre del Bierzo, Trabadelo, Vega de Espinareda, Vega de Valcarce,
Villablino, Villadecanes, Villafranca del Bierzo and Benuza.

4.4. Proof of origin: The origin of the botillo covered by the protected geographical indication (PGI) is

guaranteed by means of checking and certification.

The PGI (cid:145)Botillo del Bierzo(cid:146) may be applied only to sausages coming from undertakings listed in
the PGI register. The Regulating Board (Consejo Regulador), in its capacity as the certification body
for the PGI, will establish a system of controls to be applied to the undertakings listed in the
register so as to ensure that the botillos marketed by them with the PGI conform to the specifi-
cations set out herein. For the purpose of the controls, the Regulating Board applies the general
criteria laid down in standard EN-45011 applicable to product certification bodies.

The botillos placed on the marked with the PGI will have to be issued by the Regulating Board and
under its supervision with a distinctive number so that the traceability of the product can be
ensured.

4.5. Method of production: The lean meat from the riblets and tail of the pig is filled into the intestine
in the following proportions: ribmeat, minimum 65 %, maximum 90 %; tailmeat, minimum 10 %,
maximum 20 %. The following may, at the discretion of the manufacturer, be added: tongue, jowl,
shoulder and chuck, up to a maximum of 20 % of the total parts, with none of these components
making up more than half of this 20 %. To all these components are added salt, paprika and garlic,
authorised additives and other natural spices.

The preparation and curing process takes at least five days and comprises four stages:

(a) selecting the raw material and chopping it into pieces of the same size;

(b) seasoning and filling: to the chopped meat are added salt, paprika, garlic, authorised additives
and other natural spices; mixing and mincing follow. The mixture is then filled into the pig
intestines, which are also cured and seasoned beforehand to achieve ideal colour and keeping
qualities;

(c) smoking: the product is smoked during at least one day using oak or holm-oak smoke;

(d) drying: the product is dried for two days in purpose-built drying chambers, the aim being to

remove excess moisture and achieve maximum consistency.

4.6. Links

A. Background

There are records dating back to pre-Roman times that refer to the keeping of pigs in the Bierzo
region, but it is only in the Middle Ages that more and more documentary evidence is produced.
The local monasteries testify to the abundance of pigs in the Bierzo region.

The term (cid:145)Botillo(cid:146) comes from the latin Botellus, which means small sausage, black pudding or
salami. But it also means the sausage casing, that is to say the intestine of the pig in which the
meat mix is filled. Marco Gavio Apicio, in his (cid:145)De re coquinaria(cid:146), chapter V, gives the recipe for the
botillo which testifies to the Roman origin of the sausage.

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After the discovery of America, paprika began, in the 17th century, to be cultivated in the Bierzo
region and this led to it being used subsequently as one of the main ingredients in the preparation
of the Botillo.

The first definition of the Botillo del Bierzo comes from D. Antonio FernÆndez y Morales, who, in
his (cid:145)Ensayos poØticos en dialecto Berciano(cid:146) (poems in the Bierzo dialect) written in 1861, describes
it as (cid:145)large and small intestine filled with bones and meat of pigs, seasoned with large quantities of
paprika, prepared for slaughter feasts(cid:146).

There are numerous references in the 20th century to the gastronomic qualities of the (cid:145)Botillo del
Bierzo(cid:146) and to the custom of it being served mostly on festive occasions.

The botillo continues to be a favourite dish at festivals, banquets and gastronomic events in the
Bierzo region.

B. Natural conditions

The Bierzo region is situated at an altitude ranging from 340 metres to 2 117 metres above sea
level and is in the shape of a rift valley surrounded by mountains. The mountain range around the
plain provides the firewood (cid:151) wood of oak and holm-oak (cid:151) used for the smoking of the botillo.
The traditional production of the botillo in the Bierzo region is directly linked to the availability of
this wood.

The climate is determined by the combined influence of the Atlantic and the Mediterranean.
North-westerly winds reach the rift valley and this explains the link with Spain’s wet zone. The
mountain range around the plain is responsible for temperatures that are more favourable than on
the Meseta. This explains why the botillo is subjected to the process of smoking, the climatic
conditions making it difficult for it to be dried as a result of temperature and air alone.

C. Manufacturing process

One of the main ingredients for the seasoning of the Botillo del Bierzo is paprika, which is used as a
preservative. It is obtained by the grinding of dried red peppers. The Bierzo region has a tradition
of growing peppers. Some products that are similar to the Botillo del Bierzo and are produced in
neighbouring regions do not contain paprika because the tradition of growing peppers does not
exist there.

The household ritual of slaughtering a pig and preparing the botillo is one of the region’s most
deep-rooted customs which has been passed down the generations from time immemorial.

The smoking process used is purely traditional in that the oak or holm-oak firewood is placed and
lit under the product, which is then left to hang exposed to the smoke for at least one day. The
smoking process is uncontrolled, no artificial techniques such as the use of filters or spraying with
a smoke solution being used. The process is known as cold-smoking.

The factories producing botillo apply processes that are basically the same as those used in
household slaughterings.

4.7. Inspection body

Name:

Consejo Regulador de la IGP (cid:145)Botillo del Bierzo(cid:146) (Regulating Board for the PGI Botillo del
Bierzo)

Address: Calle Padre Santalla, no 3-2o, E-24400 Ponferrada, LØon

Tel.

Fax

(34) 987 41 19 73

(34) 987 41 42 14

This inspection body is able fo fulfil the requirements of EN-45011.

4.8. Labelling: The use of the name (cid:145)protected geographical indication(cid:146) and its logo is to be restricted to
the labelling of the botillos conforming to the specifications set out herein. The botillos placed on
the market with the protected geographical indication must be provided with a distinctive number
to be issued by the Regulating Board, and the words (cid:145)PGI Botillo del Bierzo(cid:146) together with the PGI
logo must appear.

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4.9. National requirements

(cid:151) Law No 25/1970 of 2 December 1970, Estatuto de la Viæa, del Vino y de los Alcoholes (Statute

for Vineyards, Wines and Spirit Drinks);

(cid:151) Decree No 835/1972 of 28 March 1972, Regulation of Law No 25/1970;

(cid:151) Order of 25 January 1994 clarifying the conformity between the Spanish legislation and
Regulation (EEC) No 2081/92 on the protection of geographical indications and designations
of origin for agricultural products and foodstuffs;

(cid:151) Royal Decree No 1643/1999 of 22 October 1999 laying down rules on the processing of
applications for entry into the Community Register of Protected Designations of Origin and
Protected Geographical Indications.

EC No: G/E/00138/2000.07.03.

Date of receipt of the full application: 3 July 2000.

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

(2001/C 42/03)

This publication confers the right to object to the application pursuant to Article 7 of the abovementioned
Regulation. Any objection to this application must be submitted via the competent authority in the
Member State concerned 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.

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION FOR REGISTRATION: ARTICLE 5

PDO (x)

PGI (

)

National application No 68

1. Responsible department in the Member State

Name:

Subdirecci(cid:243)n General de Denominaciones de Calidad y Relaciones Interprofesionales y
Contractuales. Direcci(cid:243)n General de Alimentaci(cid:243)n. Subsecretar(cid:237)a General de Agricultura,
Pesca y Alimentaci(cid:243)n. Ministerio de Agricultura, Pesca y Alimentaci(cid:243)n

Address: Paseo de La Infanta Isabel, 1, E-28071 Madrid

Tel.

Fax

(34) 913 47 53 94

(34) 913 47 54 10

2. Applicant groups

2.1. Name: Uni(cid:243)n Provincial de Cooperativas del Campo de Valencia

Address: C/ Caballeros, 26, E-46003 Valencia

Composition: Producer/processor (x)

Other (

)

2.2. Name: Asociaci(cid:243)n Profesional de Industriales Arroceros Levantinos

Address: Pasaje La Sangre, 5, 2o, 9a, E-46002 Valencia

Composition: Producer/processor (x)

Other (

)