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
Date: 2001-11-22
Institutions: European Commission
Subjects: Austria, designation of origin, location of production, meat product

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Ai sensi dell’articolo 6 del regolamento (CE) n. 659/1999 del
Consiglio recante modalit(cid:224) di applicazione dell’articolo 93 del
trattato CE (14),
la Commissione informa l’Italia che, avendo
esaminato le informazioni
trasmesse dalle autorit(cid:224) italiane,
essa ha deciso di avviare il procedimento di cui all’articolo
88, paragrafo 2, del trattato CE in merito agli aiuti previsti
all’articolo 5 della legge regionale.

la
la compatibilit(cid:224) dell’aiuto/della misura.
Commissione adotter(cid:224) una decisione sulla base degli elementi
di cui dispone. Invita inoltre le autorit(cid:224) italiane a trasmettere
senza indugio copia della presente lettera ai beneficiari poten-
ziali degli aiuti.

In caso contrario,

Tenuto conto di quanto precede, la Commissione ingiunge al-
l’Italia di fornire, entro un mese dalla ricezione della presente,
tutti i documenti, le informazioni e i dati necessari per valutare

(14) GU L 83 del 27.3.1999, pag. 1.

La Commissione desidera richiamare all’attenzione dell’Italia
che l’articolo 88, paragrafo 3, del trattato CE ha effetto sospen-
sivo e che,
in forza dell’articolo 14 del regolamento (CE)
n. 659/1999 del Consiglio, essa pu(cid:242) imporre allo Stato mem-
bro interessato di recuperare ogni aiuto illegale dal beneficiario.
Inoltre la spesa relativa a misure nazionali che incidano diret-
tamente su misure comunitarie potr(cid:224) essere esclusa dall’impu-
tazione sul bilancio FEAOG.(cid:146)

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

(2001/C 327/04)

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: (cid:151)

1. Responsible department in the Member State

1.1. Name:

(cid:214)sterreichisches Patentamt

1.2. Address:

A-1014 Wien, Kohlmarkt 8-10

Telephone (43-1) 53 424-0

Fax

(43-1) 53 424-535.

2. Applicant group

2.1. Description: Gailtaler Speck (cid:151) Carinthia natural arena

2.2. Address: c/o Siegfried Lasser jun., A-9620 Hermagor, Eggerstra(cid:223)e 14

2.3. Composition: Producer and processor, representer of interests

3. Type of product: 3.2. Meat product: cured pork

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4. Specification

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

4.1. Name: (cid:145)Gailtaler Speck(cid:146)

4.2. Description: Pigs of the following breeds are used to produce Gailtaler Speck:

large
white, cross-breeds from landrace and large white, Duroc, cross-breeds from approved carinthian
breeding programmes. The pigs must be fattened under the conditions specified in the production
guidelines for Gailtaler Speck. Fresh pork with a pH value of 5,8 maximum is used to produce
Gailtaler Speck. The whole sides of bacon are used, and if necessary the individual parts of a side;
belly, loin, loin belly, leg and shoulder. Gailtaler Speck is marinated, cold cured and matured in
special ripening rooms.

landrace,

The external colour of Gailtaler Speck is golden yellow, the cut is bright red with a white fat
portion. Gailtaler Speck has a well developed cured, smoky and meaty taste, which is only slightly
spicy and mildly salty. Of firm consistency, it is tender to bite and dissolves softly on the tongue.

4.3. Geographical area: The production area comprises the municipalities K(cid:246)tschach-Mauthen, Dellach,
Kirchbach, Gitschtal, Hermagor, St. Stefan im Gailtal, N(cid:246)tsch im Gailtal, Feistritz an der Gail and
Hohenthurn. The pigs which are used to produce Gailtaler Speck originate from the Gail valley
and, if necessary, from other regions of the Land Carinthia.

4.4. Proof of origin: The production of bacon in the Gail valley area has been documented from as
long ago as the fifteenth century. Travel reports, farm inventories and servants’ food lists testify to
bacon’s importance in the diet of the Gail valley’s inhabitants. That importance was attained
particularly because smoking and air-drying enabled it to be kept for long periods.

4.5. Method of production: The method of production is recorded in the Gailtaler Speck guidelines.
The guidelines govern the basic products’ origin and quality and the production process, define the
product characteristics and contain provisions on safeguarding quality, whereby all producers of
Gailtaler Speck are responsible for ensuring complete verifiability. The cuts, whose pH value must
not exceed 5,8, are marinated in an unpressed state by means of a dry curing process during
which cooking or curing salt, pepper, garlic and other spices and herbs are added in accordance
with traditional recipes which have been handed down. This extracts water from the meat and
inhibits the growith of harmful micro-organisms. Marination takes place, preferably on traditional
wooden marination tables or in curing tubs made of plastic or high-grade steel, at 4 oC to 0 oC
and approximately 70 % humidity for one to four weeks. The marinated material is then hung up
until completely dry. The dry marinated material is hung in the curing chamber, where it is cured
at temperatures not exceeding 22 oC. The only fuel used is beechwood, to which juniper twigs are
added to obtain the distinctive smoke aroma. The curing process is interrupted several times by
letting in fresh air to give the bacon its special aroma. Each producer’s experience and acquired
skill determine the exact juncture at which fresh air is let in and the exact length of each curing
interval. After the curing process, the bacon is taken to the ripening room, where temperatures of
8 oC to 16 oC and relative humidity of 60 % to 80 % must be maintained. Depending on the cuts
used, it remains there for four to 12 weeks to mature fully. At 25 % fat content, dehydration leads
to 30 % to 40 % of fresh weight being lost.

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4.6. Link: In the past, the main reason for producing bacon was so that meat could be kept for a long
time. Gailtaler Speck developed into a widely known and regionally distinctive product through the
special climate-based maturing conditions, the exclusive use of pigs grown slowly and fattened on
high-quality feed, and the use of
traditional production methods and handed-down recipes.
Experience historically handed down from one generation to the next determines the length of
each stage in turning fresh pork into a culinary high-quality processed product. The producers’
knowledge and experience concerning seasonal and climatic variations in production conditions
enable them to optimise the timing of production. The key to this optimal and, within Carinthia at
least, unique bacon production is to utilise the Gail valley’s specific climatic conditions: steady
temperature and humidity, long hours of sunshine, limited fog formation in winter and clearing
southerly winds. Stable air movement and only slight variations in temperature and humidity
enable the product to dry evenly. The slow maturing process gives the bacon its special aroma
and means that it can be kept for a long time.

4.7. Inspection body

Name:

Der Landeshauptmann von K(cid:228)rnten

Address: Amt der K(cid:228)rntner Landesregierung

Arnulfplatz 1
A-9020 Klagenfurt.

4.8. Labelling

Labelling is done by means of a bade or ribbon attached at an appropriate place to the individual
sides or cuts of bacon, and by product labels which must remain identical and which show legibly
and unalterably the producer and inspection number. The inspection number must be entered in a
production record maintained by the producer for submission to the inspection body, docu-
menting that each batch of bacon has been produced in accordance with the production
method and providing the basis for checking compliance with the production method at any
time. The use of company or proprietary names in product labelling is permited, provided that
it does not mislead consumers.

4.9. National requirements

Austrian Foodstuffs Law (Federal Law Gazette 86/1975, as amended).

Austrian Foodstuffs Code, Chapter B 14.

EC No: G/AUT/00192/01.05.02.

Date of receipt of full aplication: 24 September 2001.