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: 2006-02-07
Institutions: European Commission
Subjects: Portugal, designation of origin, location of production, meat product, product quality

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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

(2006/C 30/04)

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

‘SALPICÃO DE BARROSO — MONTALEGRE’

EC NO: PT/00238/16.5.2002

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, P-1949-002 Lisboa

Tel.:

Fax:

(351) 218 44 22 00

(351) 218 44 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

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)):

4.1 N a me :

‘SALPICÃO DE BARROSO — MONTALEGRE’

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

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4.2 De scr i p ti on: A smoked sausage, made from the meat of the Bisaro breed of pig or of cross-breeds
that must be 50 % Bisaro, stuffed into hog casings (large intestine). The sausage is shaped like a
straight cylinder approximately 4 to 8 cm in diameter and 10 to 20 cm in length. It is light brown
in colour. The meats are seasoned with salt, garlic, red or white wine, powdered chilli pepper
(regionally known as ‘pimento’) and powdered red bell pepper (or ‘pimentão’). The casing is tightly
wrapped around the filling and must be unbroken.

4.3 G e og 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 inspection body has given its
approval, and located in the specified production or processing areas respectively. The entire produc-
tion process, from the farm that produces the raw materials to the place where the product is sold, is
subject to a rigorous inspection 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 traditional 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 indi-
cated on the certification mark.

4.5 M e th od of p r odu c ti on: Loin and tenderloin are used. The meat is cut into large cubes and
seasoned with salt, red or white wine from the Trás-os-Montes region, and garlic. It is marinated for
up to 8 days at a temperature below 10 °C in a room with low humidity, after which chilli pepper
powder and red bell pepper powder are added. This mixture is then stuffed into a hog casing (large
intestine). After the casing is stuffed and the ends have been knotted with cotton twine, the sausage is
cut to the desired size. It is then smoked over a low fire in a smoking room or a traditional smoke-
house for approximately 30 days. The smoke is obtained via 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 innocuous 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 trace-
ability and control and to prevent any change to the product's taste and microbiological characteris-
tics.

4.6 L i nk: Due to climatic, geographic and socio–economic conditions, and the difficulty of communi-
cating 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 advantage 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.

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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) 278 261 410

(351) 278 261 410

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 ‘Salpicão 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 ‘Salpicão’. 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 traceability).

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