Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
Date: 2006-06-01
Institutions: European Commission
Subjects: Portugal, designation of origin, location of production, meat product, product quality

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Official Journal of the European Union

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Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on
the protection of geographical indications and designations of origin for agricultural products and
foodstuffs

(2006/C 128/05)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation
(EC) No 510/2006. Statements of objection must reach the Commission within six months from the date
of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

Application for registration according to Article 5 and Article 17(2)

‘PAIO DE BEJA’

EC No: PT/0230/08.04.2002

PDO ( ) PGI ( X )

This summary has been drawn up for information only. For full details, interested parties are invited to
consult the full version of the product specification obtainable from the national authorities indicated in
section 1 or from the European Commission (1).

1.

Responsible department in the Member State

Instituto de Desenvolvimento Rural e Hidráulica

Name:
Address: Av. Afonso Costa, n.ο 3, P-1949-002 Lisboa
Tel.:

(351) 218 44 22 00

Fax:

(351) 218 44 22 02

e-mail:

idrha@idrha.min-agricultura.pt

2.

Group

Name:

Address:

Cooperativa Agrícola de Beja, CRL

Rua Mira Fernandes, n.o 2

Apartado 14

P-7801-901 Beja

(351) 284 32 20 51

(351) 284 32 28 97

Tel.:

Fax:

e-mail:

coopagri.beja@mail.telepac.pt

Composition: Producers/processors ( X ) Other ( )

3.

Type of product

Class 1.2 — Meat products

4.

Specification

(summary of requirements under Article 4(2))

4.1 N a me :

‘PAIO DE BEJA’

(1) European Commission, Directorate-General for Agriculture and Rural Development, Agricultural Product Quality

Policy, B-1049 Brussels.

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4.2 De scr i p ti on:

lightly oak-smoked sausage, made from the meat and hard fats obtained from cuts of meat from the
carcasses of the Alentejana breed of pig. Salt, ground pepper, crushed dried garlic, caraway, paprika
and pepper are added to the pieces of meat and fat. The casing used is naturally salted hog casing. It
is a large sausage, which has a straight cylindrical section, measuring between 12 and 20 cm in
length and between 6 and 15 cm in diameter. It has a bright and slightly rough exterior, and is
reddish and white in colour, and has a slightly firm to firm consistency. It is tightened by twisting it,
and tied with cotton twine at both ends. When the sausage is cut, the meat looks reddish to pink
with white specks and the stuffing appears perfectly homogenous. The fat is pearly, shiny, aromatic,
and has a pleasant taste. The sausage has a pleasant, mild, lightly salted and sometimes slightly spicy
taste. It has a pleasant, slightly smoky aroma.

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

The geographical production area for raw materials which are used in the preparation of the Paio de
Beja shall remain limited to the municipalities of Abrantes, Alandroal, Alcácer do Sal (except the
freguesia of Santa Maria do Castelo), Alcoutim, Aljezur (the freguesias of Odeceixe, Bordeira, Rogil and
Aljezur), Aljustrel, Almodôvar, Alter do Chão, Alvito, Arraiolos, Arronches, Avis, Barrancos, Beja,
Borba, Campo Maior, Castelo Branco, Castelo de Vide, Castro Marim (the freguesias of Odeleite and
Azinhal), Castro Verde, Chamusca, Coruche, Crato, Cuba, Elvas (except the freguesia of Caia and S.
Pedro), Estremoz, Évora, Ferreira do Alentejo, Fronteira, Gavião, Grândola (except the freguesia of
Melides), Idanha-a-Nova, Lagos (the freguesia of Bensafrim), Loulé (the freguesias of Ameixial, Salir,
Alte, Benafim and Querença), Marvão. Mértola, Monchique (the freguesias of Monchique, Marmelete
amd Alferce), Monforte, Montemor-o-Novo, Mora, Moura, Mourão, Nisa, Odemira (except the fregue-
sias of Vila Nova de Mil Fontes and S. Teotónio), Ourique, Penamacor, Ponte de Sôr, Portalegre,
Portel, Redondo, Reguengos de Monsaraz, Sabugal, Santiago do Cacém (except the freguesia of Santo
André), Sardoal, São Brás de Alportel, Serpa, Sines, Silves (the freguesias of S. Marcos, S. Bartolomeu
de Messines and Silves), Sousel, Tavira, (the freguesia of Cachopo), Vendas Novas, Viana do Alentejo,
Vidigueira, Vila Velha de Ródão and Vila Viçosa, where the Montado agri-silvi-pastoral systems are
located. Given the particular weather conditions, the local production methods employed and the
product's organoleptic characteristics, the geographical area where the sausage is processed, matured,
cut and packaged is confined to the municipality of Beja.

4.4 Pr oof of or i g i n:

Paio de Beja may only be produced in duly licensed processing plants, located in the geographical area
where the sausage is processed and authorised by the Group. The raw material comes from Alente-
jano pigs on livestock farms with oak groves compatible with extensive or semi-extensive farming
systems, as the animals are usually reared outdoors. The animals are registered as Alentejano pigs in
the herd-book. Both the slaughtering of the pigs, and the recovery of meat may be carried out in
licensed plants within the geographical area where the sausage is processed. Agricultural farms,
slaughterhouses, cutting plants and production plants of Paio de Beja are duly registered in the Group,
and are subject to independent control. This system allows full traceability of the product, enabling
random checks to be carried out to determine the product's origin, from the agricultural farm to each
piece sold. Each piece shall always bear a numbered certification mark.

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

Obtained from cuts of meat from the loin, leg and shoulder and fat from Alentejano pigs, which are
minced either mechanically or manually. The proportion of lean meat content shall be 70-90 % and
the proportion of fat content shall be 10-30 %. Once the meat has been minced, it is mixed in a
container with the fat and seasoning, which has been previously diluted in water, which is a typical
characteristic of this region. The mass is left for 1 to 2 days in a refrigeration room where the
temperature does not exceed 10o C and the humidity level is approximately 80/90 %. The mixture is
then put into the hog casings which have been preserved in brine, ensuring that the sausages are
tightly filled and tied. Once the sausages have been stuffed they are smoked. This process lasts a
minimum of 3 days and a maximum of 12 days, (5 to 10 days in summer and 8 to 12 days in
winter). The sausage is placed on the market as a whole sausage, or in pieces or slices, and is always
pre-packed at the place of origin. 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. Cutting and packing can only be carried out in the geogra-
phical 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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4.6 L i nk:

Human consumption of pork meat has been found in remains in the Baixo Alentejo region dating
back to the Bronze Age, principally next to dolmens and other megalithic monuments. The consump-
tion of this meat is also reported in the region in the 4th century B.C., during the period of Celtic
rule. These peoples made an important contribution to the diversification of the eating habits of the
Baixo Alentejo region. Later, the consumption of pork meat increased following the Roman tradition,
when the region was ruled by the Romans. These colonisers encountered innovative culinary techni-
ques: the pigs were fed acorns and local aromatic plants were used in the production of food. The
first millennium A.D. is marked by the arrival of Muslim invaders. However, the rules of the Koran
did not have any influence on local customs. The main legacy of this period is the use of spices in
local cooking. Throughout the ages there are numerous references to pigs being fed acorns from oak
groves. This was the most consumed type of meat in the region, either fresh or preserved. The
animals lived in extensive farms, and sometimes in community pigsties called ‘adúas’, which until
recently could still be found in the Alentejo region. Thus, pork has always had a unique place in Alen-
tejo regional cuisine, from ancient times up to the present day. The art of sausage making, of which
the Paio de Beja is an important product, developed as a result of the need to preserve pork meat
throughout the year. In conclusion, 3 basic elements link the Paio de Beja to the region: the meat
used comes from a breed of animal peculiar to the region; this animal is reared on oak groves in the
region; the meat has a specific flavour, with seasoning and sensory characteristics and a unique
appearance which differs from other sausage meat products from the Alentejo region.

4.7 Inspe c ti on body :

Name:

Certialentejo — Certificação de Produtos Agrícolas, LDA

Address: Av. General Humberto Delgado, N.o 34 1.a Esq

P-7000-900 Évora

(351) 266 76 95 64

(351) 266 76 95 66

Tel.:

Fax:

e-mail:

certialentejo@net.sapo.pt

The ‘Certialentejo’ body 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: ‘PAIO de BEJA — Indicação
Geográfica Protegida’ and the Community's own logo and the certification mark, which must indicate
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: —