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: 2002-07-13
Institutions: European Commission
Subjects: Portugal, designation of origin, labelling, location of production, meat product, product designation, product quality

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Official Journal of the European Communities

13.7.2002

The protected geographical indication Pomodoro di Pachino must be shown on the boxes which
must bear the Community logo as provided for in Commission Regulation (EC) No 1726/98 of 22
July 1998 together with the marketing particulars, including category, weight of package, and the
identifying logo for the protected geographical indication Pomodoro di Pachino (see logo) showing
a representation of the island of Sicily with a circular dot at the extremity indicating where
Pomodoro di Pachino tomatoes are grown. The logo is a dark green (Pantone 356 CVC)
lozenge shape with rounded corners, containing an inner straw-yellow (Pantone 607 CVC)
circle with a light green (Pantone 369 CVC) outline.

A black rectangular band bearing the words Pomodoro di Pachino in white is cut into the lower
part of the lozenge.

The representation of the island of Sicily contained within the inner circle is salmon (Pantone
1595 CVC) with a black outline and ends with a yellow (Pantone 123 CVC) dot outlined in black.

The bottom of the logo bears the letters ‘IGP’ in straw-yellow (Pantone 607 CVC).

4.9. National requirements: —

EC No: G/IT/00153/2000.8.10.

Date of receipt of the full application: 15 March 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 168/05)

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: 90/00

1. Responsible department in the Member State

Name:

Direcção-Geral do Desenvolvimento Rural

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C 168/11

Address: Av. Defensores de Chaves, n.o 6, P-1049-063 Lisboa

Tel.

Fax

(351) 213 18 43 00

(351) 213 52 13 46.

2. Applicant group

2.1. Name:

Apetal — Agrupamento de Produtores de Enchidos Tradicionais do Alentejo, LDA

2.2. Address: Rossio Marquês de Pombal, n.o 64 — 2oD, P-7100-513 Estremoz

Tel.

Fax

(351) 268 32 30 21

(351) 268 32 30 21

2.3. Composition producer/processor (x)

other (

).

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

4. Specification

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

4.1. Name: Farinheira de Estremoz e Borba

4.2. Description: A smoke-cured sausage, made with soft fat from the meat of Alentejano pigs
(excluding boars and reproductive sows) cut into pieces of less than 1 cm, with wheat flour (at
a ratio of 40 % fat to 60 % flour), salt, water, ground pepper and dried, ungerminated garlic cloves.
It is covered with natural cattle gut from the small
intestine, pre-soaked in salty water with
vinegar. The sausage is shaped like a horseshoe and is 8 to 15 cm in length and 2 to 4 cm in
diameter. It is yellow-orange in colour, smooth and unshiny, with a semi-soft to pasty consistency
and an unbroken outer cover, which is partially filled with the mixture and wrapped tightly
around it, then secured with red and white cotton thread and tied at the ends with a simple
knot. When the sausage is cut obliquely the colour is yellow-orange, and the consistency is quite
solid with a random distribution of flour and fat, in an irregular, unshiny, marble-like pattern. The
fat is pearly white. Pleasant smell and flavour, mild, garlicky, smoked, with a balance between
sweet and salty. Aromatic fat with a pleasant flavour. Texture low in fibre and very smooth.

4.3. Geographical area: Due to the special production requirements of these sausages, their organo-
leptic characteristics and the expertise available, the geographical processing area is limited to the
municipalities of Alandroal, Borba, Estremoz and Vila Viçosa.

4.4. Proof of origin: Farinheira de Estremoz e Borba can only be produced in duly licensed processing
plants situated within the aforementioned processing area. The raw material comes from Alen-
tejano pigs on livestock farms with oak groves compatible with extensive or semi-extensive
farming systems, as the animals are usually reared outdoors. Traditional products made from
Alentejano pork have secured a place in a growing consumer sector which is reviving its
interest in high-quality products and is now demanding the best from every region. Farinheira
de Estremoz e Borba, a product with a long tradition, has a distinctive and refined taste, with
unique characteristics.

4.5. Method of production: Farinheira de Estremoz e Borba is made from pieces of soft fat from pigs of
the Alentejano breed, to which wheat flour is added in the ratio of 40 % fat to 60 % flour. After
selecting, washing and cutting the fat, the remaining ingredients are added. Once the seasoning has
been added the product undergoes the processes of maturing, filling, tying and cold curing, with
slow smoking (never less than four days) using wood from the region (holm-oak).

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4.6. Link: The rearing of Alentejano pigs has always provided alternative nourishment and
compensates to some extent for the shortages caused by bad harvests. Many popular fresh meat
dishes and succulent sausages can be made from the meat of these animals. These sausages served
for a long time to nourish agricultural workers, who stopped work at lunchtime to enjoy them.
The fact that they were easily transported and withstood changes in temperature meant that they
were used extensively. Now, as ever, we can claim that pork enjoys great socio-economic
importance; from the raw substance that is Alentejano pork, the regional sausages of Estremoz
and Borba are made, with their distinct and unbeatable taste.

4.7. Inspection body:

Name:

Certialentejo — Certificação de Produtos Agrícolas, LDA

Address: Av.a General Humberto Delgado, n.o 34-1o Esq, P-7000-900 Évora

4.8. Labelling: Compulsory information: Farinheira de Estremoz e Borba — geographical indication
and the certification mark, numbered appropriately and giving the name of the product and the
name of the certifying body.

4.9. National requirements: All those which stem from the national and Community legislation in

force.

EC No: PT/00157/2000.09.14.

Date of receipt of the full application: 23 July 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

(2002/C 168/06)

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: 105/00

1. Responsible department in the Member State

Name:

Direcção-Geral do Desenvolvimento Rural

Address: Av. Defensores de Chaves, n.o 6, P-1049-063 Lisboa