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: 2002-05-15
Institutions: European Commission
Subjects: Thuringia, designation of origin, labelling, location of production, meat product, pigmeat, product designation, product quality

C 114/12

EN

Official Journal of the European Communities

15.5.2002

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 114/06)

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 99 006.9

1. Responsible department in the Member State

Name:

Deutsches Patent- und Markenamt

Markenabteilung 3.2

Address: D-81534 München

Tel.

Fax

(49-89) 21 95-46 22

(49-89) 21 95-41 43

2. Applicant body

2.1. Name:

Herkunftsverband Thüringer und Eichsfelder Wurst und Fleisch e. V.

2.2. Address: Am Lohfeld 1, D-99310 Arnstadt

2.3. Composition: Producer/processor (x)

other (

)

3. Type of product: Type 1.2 — Meat-based products

4. Specification

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

4.1. Name: Thüringer Rotwurst.

4.2. Description: This is a speciality blood sausage made from selected quality raw materials, its high
quality being evidenced by the regular appearance of the slices, its bright red colouration and
spicy aroma. A particular feature are the cubes of lean meat inserted in it (at least 35 %, some of
which can be replaced by liver, heart or tongue) and thoroughly derinded cheek (up to 35 %).

Apart from the blood/rind, the sausage also contains 5 % liver.

Thüringer Rotwurst is sold fresh in chitterling or bladder or as a conserve in glass jars.

Composition: 100 kg sausage requires 55 kg of pre-cooked pigmeat without tendon with a
maximum 5 % visible fat, 25 kg pre-cooked cheek without rind, 5 kg raw pig's liver, 7,5 kg
pickled pig's blood, 7,5 kg cooked rind; nitrate pickling salt, spice mix (in particular ground black
pepper, Thuringian marjoram and onions); at least 51 % of the ingredients originate in Thuringia.

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Official Journal of the European Communities

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4.3. Geographical area: The Federal Land of Thuringia.

4.4. Proof of origin: Thüringer Rotwurst has a centuries-old tradition in Thuringia. It is a permanent
feature of the butcher's trade and has been made and eaten, often from time immemorial, at the
much-loved farm slaughter festivals in Thuringia. These days it is produced all over the Thur-
ingian region. There are also several major producers. The provenance of the name has been
retained, because at the time of the former GDR it was only used as a genuine indication of
geographical origin.

4.5. Method of production: The shoulder and cheek are sprayed with a 10 °C brine solution and left in
brine of the same strength for about 12 hours. They are then broiled at 80 °C, removed before
they soften and diced. The spices are then added by weight. The cooked rind, pig's liver and
onions are ground through a 3 mm disc. The cubed meat and ham are then hot-rinsed and put in
the mixing vessel. Spices and salt are mixed evenly into the coarse mixture and the rest of the
ingredients are then added in the following order: ground rind, onion and liver mixture, then
blood. The mixture is then not too tightly filled into pig chitterling or bladder and either cooked
in a bain-marie for 80 minutes at 85 °C or (for bladders) 105 minutes at 85 °C or conserved in
glass jars.

4.6. Link: Thuringian sausages,

including Thüringer Rotwurst, from time immemorial, have had a
good reputation in Germany and beyond for over 200 years. This reputation is founded on the
skill and experience of Thuringian butchers, the handed-down recipes and the use of the highest-
quality raw materials, much of which originates in Thuringia. Owing to its excellent
taste
Thüringer Rotwurst is known and sought-after far and wide and is also called the ‘Queen of
Blood Sausages’.

4.7.

Inspection body:

Name:

Thüringer Landesverwaltungsamt
Abt. VII — Gesundheits- und Sozialwesen

Address: Weimarplatz 4, D-99423 Weimar.

4.8. Labelling:

PGI (protected geographical indication).

4.9. National requirements: None.

EC No: G/DE/00224/2002.01.04.

Date of receipt of full application: 4 January 2002.