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: 2007-11-10
Institutions: European Commission
Subjects: Portugal, designation of origin, labelling, location of production, meat product, product designation

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Official Journal of the European Union

10.11.2007

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

(2007/C 268/16)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation
(EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date
of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘BUTELO DE VINHAIS’ or ‘BUCHO DE VINHAIS’ or ‘CHOURIÇO DE OSSOS DE VINHAIS’

EC No: PT/PGI/005/0459/20.04.2005

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1.

Responsible department in the Member State:

Name:

Gabinete de Planeamento e Políticas

Address:

Rua Padre António Vieira, n.o 1-8o
P-1099-073 Lisboa

Telephone

(351) 213 819 300

Fax

(351) 213 876 635

E-mail:

gppaa@gppaa.min-agricultura.pt

2.

Group:

Name:

Address:

ANCSUB — Associação Nacional de Criadores de Suínos de Raça Bísara

Edifício da Casa do Povo
Largo do Toural
P-5320-311 Vinhais

Telephone

(351) 273 771 340

Fax

(351) 273 770 048

E-mail:

ancsub@bisaro.info

Composition: Producers/processors ( X ) Other ( )

3.

Type of product:

Class 1.2: Meat products (cooked, salted, smoked)

4.

Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1 Name:

‘Butelo de Vinhais’ or ‘Bucho de Vinhais’ or ‘Chouriço de Ossos de Vinhais’

(1) OJ L 93, 31.3.2006, p. 12.

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4.2 Descr iption: Smoked sausage, made from the meat, fat, bone and gristle obtained from the ribs and
spine of the Bisaro breed of pig or of cross-breeds that must be 50 % Bisaro (F1 animals, produced by
cross-breeding pure-bred Bisaro pigs registered in the herdbook with pigs of other breeds), which is
stuffed into a pig's stomach (bucho), bladder or large intestine (palaio). The sausage is a yellowish,
reddish or dark brown colour, weighing between 1 and 2 kg. It is a round, oval or cylindrical shape,
the size of which varies depending on the casing used (10 to 15 cm in diameter if a stomach or
bladder is used, 20 cm in length and 10 to 15 cm in diameter if a large intestine is used) and the
bones are visible from the outside.

4.3 Geographical area: Due to the traditional production method, the sources of animal nutrition
used, the local population's traditional know-how in terms of animal husbandry, and the pedological
conditions needed to develop the food base used to obtain raw ingredients of an undeniably distinctive
quality, the area in which the Bisaro pigs and cross-breeds used in the production of Butelo de Vinhais
are born, reared, fattened, slaughtered and cut up is confined to the municipalities of Alfândega da Fé,
Bragança, Carrazeda de Anciães, Freixo de Espada à Cinta, Macedo de Cavaleiros, Miranda do Douro,
Mirandela, Mogadouro, Torre de Moncorvo, Vila Flor, Vimioso and Vinhais in the Bragança district and
to the municipalities of Alijó, Boticas, Chaves, Mesão Frio, Mondim de Basto, Montalegre, Murça,
Régua, Ribeira de Pena, Sabrosa, Santa Marta de Penaguião, Valpaços, Vila Pouca de Aguiar and Vila
Real in the Vila Real district, since only this area has the required food base and animal husbandry
skills required. Given the particular weather conditions required to produce Butelo de Vinhais, the
people's know-how and the constant and unchanging local methods employed, the geographical proces-
sing area is confined to the municipalities of Alfândega da Fé, Bragança, Carrazeda de Anciães, Freixo
de Espada à Cinta, Macedo de Cavaleiros, Miranda do Douro, Mirandela, Mogadouro, Torre de
Moncorvo, Vila Flor, Vimioso and Vinhais in the Bragança district.

4.4 Proof of or igin: Butelo de Vinhais can only be produced in duly licensed processing plants situated
within the aforementioned processing area. The entire production process is subject to a rigorous
control system, thus ensuring the product's full traceability. The raw ingredients come from Bisaro pigs
entered in the breed's zootechnical register or crossbred pigs (F1) of animals one of whose parents is an
animal of the Bisaro breed entered in the zootechnical register's book of adult animals, and which are
reared on holdings encompassing an area that lends itself
to traditional, semi-extensive farming
systems, and features traditional sources of animal nutrition. It should be noted that the pigs consume
large quantities of chestnuts, which gives the meat its very distinctive and recognisable organoleptic
qualities. The pigs are slaughtered and cut up in licensed plants situated, for both processes, in the
product's geographical area. Processing may be carried out only in plants authorised by the group after
the control body has given its approval. The certification mark on each unit 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 certi-
fication mark.

4.5 Method of production: The meat — containing bone and gristle — is cut into small pieces and
placed in a recipient where it is seasoned and mixed with salt, garlic, paprika, bay leaves, water and
wine from the region (whose ‘body’ and acidity contribute to the quality of the mixture, known locally
as adoba, and the final product). The adoba is then left to stand for one to three days. Once the final
touches are made to the seasoning, the mixture is stuffed into a pig's large intestine, stomach or
bladder, one end of which has been already been sewn or tied up with cotton thread, the other end
being tied up once the ‘meat’ is firmly inside. The sausage is then smoked slowly using oak- and/or
chestnut-wood, traditionally for at least 15 days, after which it is cured in a cool environment. Butelo de
Vinhais 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 may not be cut or sliced. Special material is used for
its packaging, which, when it comes into contact with the product, is innocuous and inert in a normal
or controlled atmosphere or in a vacuum. Packing may be carried out only in the geographical proces-
sing area so as to ensure traceability and control and to prevent any change to the product's taste and
microbiological characteristics.

4.6 Link: Various zoomorphic sculptures and references made to taxes on pigs and their by-products in
different municipal registers in the region prove that pig-breeding has been important in this area for a
very long time. The relationship between the product and the geographical area stems from the (indi-
genous) breed of animal, the local sources of nutrition used, the know-how in terms of selection of the
cuts of meat, slow smoking using regional firewood and a curing process that takes place in very cold
and dry locations in the region.

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4.7 Inspection body:

Name:

Address:

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

Av. 25 de Abril, 273 S/L
P-5370-202 Mirandela

Telephone

(351) 278 261 410

Fax

(351) 278 261 410

E-mail:

tradição-qualidade@clix.pt

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

4.8 Labelling:

It is compulsory for the labelling to include the following: the wording ‘Butelo de Vinhais
— Indicação Geográfica Protegida’ (Protected Geographical Indication) or ‘Bucho de Vinhais — Indicação
Geográfica Protegida’ (Protected Geographical Indication) or ‘Chouriço de ossos de Vinhais — Indicação
Geográfica Protegida’
Indication), the Community's own logo, the logo for
Vinhais products reproduced below and the certification mark, which must indicate the name of the
product, the designation/indication concerned, the control body and the serial number (numeric or
alphanumeric code ensuring the product's traceability).

(Protected Geographical