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: 2001-03-27
Institutions: European Commission
Subjects: Spain, designation of origin, location of production, meat product, product quality

C 96/8

EN

Official Journal of the European Communities

27.3.2001

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 96/03)

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 (

)

PGI (x)

National application No: 58

1. Responsible department in the Member State

Name:

Subdirecci(cid:243)n General de Denominaciones de Calidad (cid:151) Direcci(cid:243)n General de Alimentaci(cid:243)n
(cid:151) Secretar(cid:237)a General de Agricultura y Alimentaci(cid:243)n (cid:151) Ministerio de Agricultura, Pesca y
Alimentaci(cid:243)n

Address: Paseo Infanta Isabel, 1 (cid:151) E-28071 Madrid

Tel.:

Fax:

(34) 913 47 53 97

(34) 913 47 54 10.

2. Applicant group

2.1. Name:

FECIC Federaci(cid:243)n Catalana de Industrias de la Carne

2.2. Address: Via Laietana, 36 (cid:151) E-08003 Barcelona

2.3. Composition: producer/processor (x)

other (

).

3. Type of product: Class 1.2. (cid:151) Meat-based product (cid:151) Raw, cured sausage.

4. Specification

(Summary of requirements under Article 4(2)):

4.1. Name: (cid:145)Salchich(cid:243)n de Vic(cid:146) (cid:151) (cid:145)Llonganissa de Vic(cid:146).

4.2. Description: Sausage made from pigmeat and bacon with salt and black pepper as the only
seasoning. Microbial flora are the only other ingredients used to flavour Salchich(cid:243)n de Vic (cid:151)
Llonganissa de Vic. During the maturing phase, the natural process of dehydration causes the
water content of the sausage to fall and for it to take on the characteristic flavour and aroma; the
mould and yeasts inside the sausage must also develop. The gradual, continual development of
flora native to Plana de Vic give the final product its unmistakable flavour. It is roughly cylindrical
in shape and has a reddish colour when cut, with cubes of bacon and grains of black pepper
visible. The outside is a whitish colour due to characteristic flora on the surface. A wide range of
natural casings derived from intestines are used to make this product and determine its size,
weight and length. The minimum and maximum measurements are indicated in the following
table:

Size (cid:151) diameter (millimetres)

Weight (grams)

Length (centimetres)

Minimum

35-40

300

20

Maximum

90

2 500

90

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Official Journal of the European Communities

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4.3. Geographical area: The defined area comprises municipalities which make up Plana de Vic,

located in the district of Osona in the province of Barcelona.

4.4. Proof of origin: The sausages come from firms entered in the relevant register and located in the

geographical area of this PGI.

Self-checks are carried out at the production, maturing and curing stages and on the raw material
in each of the producing undertakings. Checks are also made by an inspection and certification
body.

Once these checks are completed, the product goes on to the market with its proof of origin
displayed in the form of a numbered label issued by the regulatory body.

4.5. Method of production: Salchich(cid:243)n de Vic is made with minced pigmeat (ham, shoulder or top
quality lean meat) to which cubed bacon, salt and black pepper are added. These ingredients are
mixed together and the resulting paste is cold stored and left to macerate for 48 hours. The paste
is then used to fill natural intestinal casings and cured for a minimum of 45 days. The length of
the curing period depends on the type of casings used.

4.6. Link: As early as 1456 there are written references to Salchich(cid:243)n de Vic although evidence of the
sausage has been found in writings from the fourth century. This product was formerly made on
farms in the area, as a means of preserving the prime cuts of meat.

isolation
The combination of a continental, Mediterranean climate, a degree of geographical
low air pressure
provided by the mountain ranges of Guillerias, Collsacabra and Llu(cid:231)anØs,
created during anticyclonic conditions, together with the relative humidity (River Ter) and the
height of Plana de Vic, at 500 m above sea level, create very specific environmental conditions
which are difficult to reproduce. All these factors are conducive to the development of special
fungal flora which, during the maturing and drying stages, lend these sausages the characteristics
and unique bouquet specific to the region.

The manufacture of the sausage in Plana de Vic is made possible by the environmental and
climactic conditions of the area and the savoir-faire handed down through generation of makers
of this sausage.

4.7. Inspection body

Name:

ICC (cid:151) Instituto Comunitario de Certificaci(cid:243)n, SL

Address: C/ del Sol, 16, 2o2a, E-08201 Sabadell (Barcelona)

Tel.:

(34) 937 25 35 77

The inspection body complies with standard EN-45011.

4.8. Labelling

Protected geographical indication (cid:145)Salchich(cid:243)n de Vic(cid:146) obligatory.

Numbered labels authorised by the regulatory body.

4.9. National requirements

(cid:151) Law No 25/1970 of 2 December 1970, laying down rules on vineyards, wine and spirit drinks,

(cid:151) Decree No 835/1972 of 28 March 1972, laying down detailed rules for the implementation of

Law No 25/1970,

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Official Journal of the European Communities

27.3.2001

(cid:151) Order of 25 January 1994 specifying the correlation between Spanish legislation and Regu-
lation (EEC) No 2081/92 with regard to designations of origin and geographical indications for
agricultural products and foodstuffs,

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

EC No: G/ES/00119/2000.02.29.

Date of receipt of the full application: 29 January 2001.

Commission communication within the framework of Council Directive 73/23/EEC of 19 February
1973 on the harmonisation of the laws of the Member States relating to electrical equipment
designed for use within certain voltage limits (1), as amended by Council Directive 93/68/EEC (2)

(2001/C 96/04)

(Text with EEA relevance)

Within the framework of Directive 73/23/EEC of 19 February 1973 on the harmonisation of the laws of
the Member States relating to electrical equipment designed for use within certain voltage limits, as
amended by Directive 93/68/EEC, the Commission communicates the following information:

LIST OF BODIES NOTIFIED TO THE COMMISSION AND TO THE MEMBER STATES IN ACCORDANCE
WITH THE PROCEDURE LAID DOWN IN ARTICLE 11

KINGDOM OF BELGIUM

Avenue F. Van Kalken 9A
B-1070 Brussel/Bruxelles

Articles 8 and 9

AIB-Vincotte International
Elektrisch Proeflaboratorium/
Laboratoire d’essais Ølectriques
AndrØ Drouartlaan, 27-29/
Avenue AndrØ Drouart 27-29
B-1160 Brussel/Bruxelles

Alcatel Bell SA
Francis Wellesplein, 1
B-2018 Antwerpen

NVBB VZW (cid:151) ANPI ASBL
Parc scientifique
B-1348 Louvain-la-Neuve

CEBEC Registred Quality SCRL
Fr. Van Kalkenlaan 9A/

(1) OJ L 77, 26.3.1973.
(2) OJ L 220, 30.8.1993.

ISSeP
Zetel van Colfontaine/
SiŁge de Colfontaine
Rue Grande 60
B-7340 P(cid:226)turages

Proeflaboratorium voor de veiligheid van het elek-
la
trisch materieel/Laboratoire
sØcuritØ du matØriel Ølectrique
Zennestraat 17A/Rue de la Senne 17A
B-1000 Brussel/Bruxelles

d’essais pour

LABORELEC
Centraal Laboratorium voor Elektriciteit
Laboratoire Central d’ElectricitØ (LCE)
Rodestraat, 125/Rue de Rhode 125
B-1630 Linkebeek

(CIE)/