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: 2001-02-22
Institutions: European Commission
Subjects: Province of Luxembourg, designation of origin, location of production, meat product, pastry-making, product quality

C 56/2

EN

Official Journal of the European Communities

22.2.2001

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 56/02)

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 RW/9912

1. Responsible department in the Member State

Name:

MinistŁre de la RØgion wallonne

Direction gØnØrale de l’agriculture

Direction de la coordination

Address: 7, avenue Prince de LiŁge,

B-5100 Jambes

Tel.

Fax

(32-81) 33 53 63

(32-81) 33 53 33

E-mail: g.spoiden@mrw.wallonie.be

2. Applicant group

2.1. Name:

Association pour l’usage, la dØfense et la promotion du p(cid:226)tØ gaumais et de son
appellation

2.2. Address:

rue des Grasses Oies, 2b, B-6760 Virton

2.3. Composition: Producers/processors (25)

Others (4).

3. Type of product 1.8 (cid:151) Other Annex 1 products.

4. Specification

(Summary of requirements under Article 4(2))

4.1. Name: P(cid:226)tØ gaumais.

4.2. Description: P(cid:226)tØ gaumais is a baked pie made of yeast dough pastry filled with chunks of pork
that have been marinated using a recipe customary in the Gaume region, round in shape and with
a diameter of not less than 15 cm, it weighs at least 200 g. The pork content following prep-
aration represents not less than 30 % of total weight.

4.3. Geographical area: The preparation of p(cid:226)tØs gaumais, comprising preparation of the pastry and
filling, the placing of the filling in the pastry case, and the baking and marking of the product,
takes place in an area bound to the north by the Ardenne forest, to the west and south by France,
and to the east by the district of Arlon.

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EN

Official Journal of the European Communities

C 56/3

The geographical area consists of 10 Gaume districts not including a number of old municipalities.
The area comprises: Chiny excluding Suxy (Chiny,
Jamoigne, Les Bulles, Termes); Etalle
(Buzenol, Chantemelle, Etalle, Sainte-Marie, Vance, Villers sur Semois); Florenville (Chassepierre,
Florenville, Fontenoille, Lacuisine, Muno, Sainte-CØcile, Villers-devant-Orval); Habay excluding
(Habay-la-Neuve, Habay-la-Vielle, Hachy, Houdemont, Rulles); Meix-devant-Virton
Anlier
(GØrouville, Meix-devant-Virton, Robelmont, Sommethonne, Villers-la-Loue); Musson (Musson,
Mussy-la-Ville); Rouvroy (Dampicourt, Harnoncourt, Lamorteau, Torgny); Saint-LØger (Ch(cid:226)tillon,
Meix-le-Tige, Saint-LØger); Tintigny (Bellefontaine, Rossignol, Saint-Vincent, Tintigny); Virton
(Bleid, Ethe, Latour, Ruette, Saint-Mard, Virton) and Halanzy in the district of Aubange.

Izel,

4.4. Proof of origin: The recipe for P(cid:226)tØ gaumais is thought to have originated with Mr and Mrs
Leroux-Subitte, butchers in Virton, who were manufacturing the product towards the end of the
19th century. In the period since then, the recipe has been imitated, both professionally and
privately. While improved by the personal touch of each and everyone, the basic recipe has
remained unchanged and the product has unquestionably become well known.

P(cid:226)tØ gaumais is prepared by butchers and bakers with business premises located in the
geographical production area. As a rule, the pastry is prepared by bakers and the filling and
marinade by butchers, with one or other assembling the materials, although in some cases
butchers prepare their own pastry.

following verification of
Certificates are issued by the inspection body referred to at 4.7,
compliance with the requirements in the specification,
including the location of the business
premises in the defined area, the marking of the product, compliance with the manufacturing
process, traceability, etc. Certificates are valid for one year, and are renewable on condition that the
production requirements continue to be met.

4.5. Method of production: The pastry, containing fat and slightly sweetened, is prepared from yeast
dough. The filling consists of quality pork, including spiering and ribs but not including belly or
other inferior cuts. The meat is cut into separate pieces and marinated. The marinade ingredients
are drawn exclusively from the following: red wine, white wine, vinegar; garlic, shallots, onions,
parsley and fresh carrots; cooking salt, pepper, sage, thyme, bay leaf, juniper berries and cloves.

4.6. Link: The original character of P(cid:226)tØ gaumais, with its filling of pork marinated in wine and/or
flavoured vinegar, is due to the convergence of the cultures of the Ardennes and Burgundy. Its
reputation was established right at the start of the last century as borne out by historical research
and by the competition organised each year since the late 1950s and held on 26 December at
Saint-Mard (district of Virton) to find the person who can eat the largest quantity of P(cid:226)tØ gaumais.

4.7. Inspection body:

asbl Promag,
rue du Carmel 1,
B-6900 Marloie.

The inspection authority was accredited by licence of 4 May 1999 in accordance with EN standard
45011 under the Royal Decree of 6 September 1993 establishing the Belgian accreditation system
Belcert, which is a member of EA. It is approved by the Government of the Region of Wallonia.

4.8. Labelling: P(cid:226)tØs entitled to use the indication P(cid:226)tØ gaumais are identified by a seal made of
unleavened bread bearing at its centre the name P(cid:226)tØ gaumais and within the circle the names
of the licensing body and the association responsible for the use, protection and promotion of P(cid:226)tØ
gaumais.

4.9. National requirements: Inapplicable.

EC No: G/BE/00091/99.03.24.

Date of receipt of the full application: 25 July 2000.