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: 2002-03-12
Institutions: European Commission
Subjects: Germany, designation of origin, location of production, meat product

12.3.2002

EN

Official Journal of the European Communities

C 63/25

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

(2002/C 63/07)

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: 398 99 002.6

1. Responsible department in the Member State

Name:

Deutsches Patent- und Markenamt

Markenabteilung 3.2

Address: D-80297 M(cid:252)nchen

Tel.

Fax

(49-89) 21 95-46 22

(49-89) 21 95-41 43.

2. Applicant group

2.1. Name:

Schutzverband N(cid:252)rnberger Bratw(cid:252)rste e. V.

2.2. Address: Rathaus, Hauptmarkt 18, D-90403 N(cid:252)rnberg

2.3. Composition: producer/processor (x)

other (

)

3. Type of product: Class 1.7, Meat products.

4. Specification

(Summary of requirements under Article 4(2))

4.1. Name: N(cid:252)rnberger Bratw(cid:252)rste/N(cid:252)rnberger Rostbratw(cid:252)rste.

4.2. Description: 7-9 cm long grilling sausage in a tight sheep casing, medium-chopped; unit weight
raw approximately 20-25 g. Composition: roughly defatted pigmeat, no filler, not cured (with the
exception of smoked Bratw(cid:252)rste), the spice mixture varies according to the traditional recipe,
marjoram especially is typical; there must be not less than 12 % of meat protein free of connective
tissue protein, and an absolute fat content of not more than 35 %; the percentage of meat protein
free of connective tissue protein in the meat protein is not less than 75 % vol. (histometrically) and
not less than 80 % (chemically).

C 63/26

EN

Official Journal of the European Communities

12.3.2002

4.3. Geographical area: Area of the city of Nuremberg.

4.4. Proof of origin: The manufacture of bratw(cid:252)rste in Nuremberg is a centuries-old tradition which
can be proved to go back to 1462. The typical size of the N(cid:252)rnberger (Rost-) Bratwurst can be
traced back to at least 1573. Nuremberg’s position at the intersection of two important trade
routes meant that in Nuremberg spices were available for making sausages from an early time.
Today in Nuremberg bratw(cid:252)rste are produced by some 150 butchers and six industrial firms. By
publishing the recipe, exercising strict supervision and restricting production to the city area the
city of Nuremberg has helped to ensure that the character of the sausage is an indication of its
origin.

4.5. Method of production: The chopped meat is mixed with spices to form a cohesive mass. This is
filled into tight sheep casings. The N(cid:252)rnberger (Rost-) Bratwurst can be sold scalded, ready grilled
or raw. Typical specialities are sausages marinated with onions and spices, and the cured smoked
bratw(cid:252)rste.

4.6. Link: The centuries-old tradition of bratwurst production in Nuremberg, which still continues on a
large scale, the high quality standard which has long been controlled and the unusual small shape
have made N(cid:252)rnberger (Rost-) Bratw(cid:252)rste known and highly appreciated throughout Germany and
the world. Goethe and Jean-Paul are said to have found N(cid:252)rnberger (Rost-) Bratw(cid:252)rste so tasty that
they sent them to one another by post. From the beginning of the 19th century German and
foreign aristocrats and plutocrats frequented the famous Bratwurst-Gl(cid:246)cklein. Today the standard
programme of a city visit includes eating N(cid:252)rnberger (Rost-) Bratw(cid:252)rsten in one of the many
(cid:145)Bratwurstk(cid:252)chen(cid:146) or (cid:145)Wurstbratereien(cid:146) in Nuremberg’s city centre.

4.7. Inspection body

Bayerische Landesanstalt f(cid:252)r Ern(cid:228)hrung
Postfach 95 01 40, D-81517 M(cid:252)nchen;

Lacon GmbH
Weingartenstra(cid:223)e 15, D-77654 Offenburg;

Bayerisches Staatsministerium f(cid:252)r Arbeit und Sozialordnung, Familie, Frauen und Gesundheit
D-80792 M(cid:252)nchen

4.8. Labelling:

(cid:145)N(cid:252)rnberger Bratw(cid:252)rste g.g.A(cid:146),

(cid:145)N(cid:252)rnberger Bratw(cid:252)rste gesch(cid:252)tzte geographische
(cid:145)N(cid:252)rnberger Rostbratw(cid:252)rste g.g.A.(cid:146) or (cid:145)N(cid:252)rnberger Rostbratw(cid:252)rste gesch(cid:252)tzte geograp-

Angabe(cid:146),
hische Angabe(cid:146).

4.9. National requirements: None

EC No: G/D/00190/2001.02.09.

Date of receipt of the full application: 14 December 2001.