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: 2005-12-30
Institutions: European Commission
Subjects: Portugal, designation of origin, labelling, location of production, meat product, product quality

30.12.2005

EN

Official Journal of the European Union

C 334/59

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

(2005/C 334/10)

This publication confers the right to object to the application pursuant to Articles 7 and 12d of the above-
mentioned Regulation. Any objection to this application must be submitted via the competent authority in
a Member State, in a WTO member country or in a third country recognized in accordance with Article
12(3) 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

SUMMARY

COUNCIL REGULATION (EEC) No 2081/92

‘SANGUEIRA DE BARROSO — MONTALEGRE’

EC No: PT/00236/16.05.2002

PDO ( ) PGI ( X )

This summary has been drawn up for information purposes only. For full details, in particular the produ-
cers of the PDO or PGI concerned, please consult the complete version of the product specification obtain-
able at national level or from the European Commission (1).

1.

Responsible department in the Member State:

Name:

Instituto de Desenvolvimento Rural e Hidráulica

Address: Av. Afonso Costa, n.o 1949 — P-002 Lisboa

Tel.:

Fax:

(351-21) 844 22 00

(351-21) 844 22 02

Email:

idrha@idrha.min-agricultura.pt

2.

Group:

2.1 Name: Cooperativa Agrícola dos Produtores de Batata para Semente de Montalegre, CRL

2.2 Address: Rua General Humberto Delgado 5470 — P-247 Montalegre, Portugal.

Tel.: (351) 276 512 253
Fax: (351) 276 512 528
Email: quadrimonte@iol.pt

2.3 Composition: producers/processors (X) other ( )

3.

Type of product:

Type 1.2 — Meat-based products

4.

Specification

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

(1) European Commission, Directorate-General for Agriculture, Agricultural product quality policy, B-1049 Brussels.

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Official Journal of the European Union

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4.1 N a me :

‘SANGUEIRA DE BARROSO — MONTALEGRE’

4.2 De scr i p ti on:

A smoked sausage, made from the pig meat, pig fat and blood of the Bisaro breed or of cross-breeds
that must be 50 % Bisaro, and wheat bread, made into a soft and dry paste in which small pieces of
meat are visible, stuffed into a hog casing (small intestine). The ingredients are seasoned with salt,
garlic, red or white wine from the Trás-os-Montes region, powdered chilli pepper (regionally known
as ‘pimento’) and/or powdered red bell pepper (or ‘pimentão’), parsley, onion and olive oil from the
Trás-os-Montes region. It is black in colour and has a rough exterior. It has a cylindrical section of
approximately 3 cm in diameter. It is tied shut with two simple knots at each end, using a single
piece of cotton twine, which gives the sausage a horseshoe shape.

4.3 G e o g r a p h i ca l a r e a :

Due to the special production requirements of these sausages, their flavours, the expertise available
and the climatic conditions of the region, the geographical area for processing and packing is limited
to the municipality of Montalegre, in the Vila Real district. Taking into account the traditional animal
feed and existing agricultural production, the geographical area for processing and packing is naturally
limited to the municipalities of Boticas, Chaves and Montalegre, in the Vila Real district. The territory
consisting of these three municipalities is known and identified as ‘Barroso’.

4.4 Pr oof of or i g i n:

The farms, slaughterhouses and meat-cutting and preparation plants must be licensed, authorised by
the group of producers after the private control body has given its approval, and located in the speci-
fied production or processing areas respectively. The entire production process, from the farm that
produces the raw materials to the place where the product is sold, is subject to a rigorous control
system ensuring the product is fully traceable. The pigs are reared in livestock farms possessing an
area compatible with traditional, semi-extensive farming systems, where it is possible to produce tradi-
tional animal feed. The certification mark on each sausage is numbered, ensuring full traceability to
the farm where the product originated. It is possible to prove the origin of the product at any point
in the production chain by means of the serial number, which must be indicated on the certification
mark.

4.5 M e th od of p r odu c ti on:

The fatty cuts of meat are cut into small pieces. The pig blood is drained and water is added, taking
care to whisk the mixture to prevent coagulation. It is then seasoned with salt and garlic and left to
rest. The wheat bread is cut into thin slices. The pig meat is seasoned with salt, red or white wine
from the Trás-os-Montes region, and garlic. It is marinated for up to 3 days in a cool room with low
humidity. The bread and blood are added to the meat mixture (regionally known as the sorsa), which
is then seasoned with chilli pepper powder and/or red bell pepper powder, chopped parsley, chopped
onion and raw olive oil. This mixture is then stuffed into a hog casing (small intestine). After stuffing,
the casing is cut to the desired size after the ends have been knotted with cotton twine. The two ends
are then tied with simple knots and the sausage is bent into a horseshoe shape. The sausage is
smoked over a low fire in a smoking room or a traditional smokehouse for 3 to 4 days. The smoke is
obtained through the direct combustion of wood, primarily oak, from the region. The sausage is
placed on the market as a whole sausage and is always pre-packed at the place of origin. Due to the
product's characteristics and composition, it cannot be cut or sliced. Special material, which is innoc-
uous and inert when it comes into contact with the product, is used for its packaging. The product
may be packed in a normal or controlled atmosphere or in a vacuum. Packing can only be carried out
in the geographical processing area so as to ensure traceability and control and to prevent any change
to the product's taste and microbiological characteristics.

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Official Journal of the European Union

C 334/61

4.6 L i nk:

Due to climatic, geographic and socio–economic conditions, and the difficulty of communicating with
the rest of the country, the diet of the Barroso region was limited to local products, mainly bread,
potatoes and pork. References made to taxes on pigs and pork products in various municipal registers,
including that of Montalegre, prove that pig-breeding has been important in this area for a very long
time. For pork to remain edible throughout the year, ways were discovered to preserve it, and these
quickly became ancestral skills passed down from one generation to the next. The preparation of
these products is the result of, and is very dependent on, the region's cold and dry climate, which
forces every household to keep a fire burning at all times, thus providing unique conditions for
smoking, characterised by a light and gradual smoke supply. It was thus that the need to take advan-
tage of and preserve the pig meat provided by the traditional slaughter gave rise to sausages of
various shapes, different ingredients and different colours and flavours, but which were always an
expression of the local characteristics: the land and its people. In short, the relationship between this
product and the geographical area stems from the breed of (indigenous) animal, the local produce fed
to these animals, the knowledge to choose the correct pieces of pig meat, the smoking process using
regional firewood and the curing process conducted in a very cold and dry environment suitable for
preserving the product.

4.7 Inspe c ti on body :

Name:

Tradição e Qualidade — Associação Interprofissional para Produtos Agro-Alimentares de
Trás-os-Montes

Address: Av. 25 de Abril, 273 S/L P-5370 Mirandela

Tel.:

Fax:

(351-278) 26 14 10

(351-278) 26 14 10

Email:

tradicao-qualidade@clix.pt

Tradição e Qualidade has been recognised as complying with the requirements of Standard
45011:2001.

4.8 L a b e lli n g :

It is compulsory for the labelling to include the following: the wording ‘Sangueira de Barroso —
Montalegre — Indicação Geográfica Protegida’ (Protected Geographical Indication), the Community's
own logo, the logo for Barroso-Montalegre, reproduced below, together with the words ‘Montalegre’
and ‘Sangueira’. It must also include the certification mark, which must state the name of the product,
the control body and the serial number (numeric or alphanumeric code ensuring the product's trace-
ability).

4.9 N a ti ona l r e q u i r e me nt s: —