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: 2010-11-16
Institutions: European Commission
Subjects: France, designation of origin, fresh meat, labelling, mode of production, pigmeat, product designation








C_2010311EN.01001801.xml










16.11.2010   


EN


Official Journal of the European Union


C 311/18





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
2010/C 311/09
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.
SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006


‘PORC D’AUVERGNE’


EC No: FR-PGI-0005-0697-02.06.2008


PGI ( X ) PDO ( )

1.   Name:

‘Porc d'Auvergne’
2.   Member State or Third Country:

France
3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:







Class 1.1.


Fresh meat (and offal)




3.2.   Description of product to which the name in (1) applies:

Porc d’Auvergne pigs are outdoor-reared pigs whose meat is characterised by its firmness, its homogeneous red colour, being neither light nor dark, and its white and firm residual back fat. Once cooked, porc d’Auvergne meat is characterised by a tender and juicy texture, with a pleasant taste typical of a good pig. Porc d’Auvergne pigs are slaughtered at a minimum age of 26 weeks. The carcasses have a hot weight of at least 75 kg. The muscle ratio is between 53 and 64. Porc d’Auvergne is sold as whole carcasses, half-carcasses, wholesale following a primary cut or in pieces following a secondary cut or in the form of consumer portions. It can be sold fresh or frozen.
3.3.   Raw materials (for processed products only):

—
3.4.   Feed (for products of animal origin only):

From the age of 12 weeks, its feed is made up of at least 75 % cereals or cereal-based products and must contain less than 1,7 % linoleic acid.
Manioc and sweet potato are prohibited.
3.5.   Specific steps in production that must take place in the identified geographical area:

The processes of farrowing, weaning and fattening porc d’Auvergne pigs are carried out in the geographical area of the porc d’Auvergne PGI consisting of 1 808 municipalities (cf. § 4.).
3.6.   Specific rules concerning slicing, grating, packaging, etc.:

—
3.7.   Specific rules concerning labelling:

When porc d’Auvergne is sold fresh or frozen in a shop, the consumer must be able to discern the origin of the animal. To that end, a label for the consumer's attention must refer to the product under the ‘porc d’Auvergne’ PGI.
The label must comprise inter alia:






—


the words ‘porc d’Auvergne’. If appropriate, these words can be included in the collective mark;










—


the logo of the collective mark;










—


the logo of the quality and origin identification sign.




4.   Concise definition of the geographical area:

The geographical area of the porc d’Auvergne PGI consists of the cantons and municipalities of:






—


for Allier (03): all cantons










—


for Puy de Dôme (63): all cantons, except the municipalities of Aigueperse, Aubiat, Aulnat, Bas-et-Lezat, La Bourboule, Bussières-et-Pruns, Cellule, Chappes, Chastreix, Chavaroux, Le Cheix, Clerlande, Effiat, Égliseneuve-d’Entraigues, Ennezat, Entraigues, Espinchal, Gerzat, La Godivelle, La Tour-d’Auvergne, Lussat, Malintrat, Les Martres-d’Artière, Les Martres-sur-Morge, Mont-Dore, Montpensier, La Moutade, Murat-le-Quaire, Pessat-Villeneuve, Picherande, Pont-du-Château, Saint-André-le-Coq, Saint-Beauzire, Saint-Clément-de-Régnat, Saint-Donat, Saint-Genès-Champespe, Saint-Ignat, Saint-Laure, Sardon, Surat, Thuret, Varennes-sur-Morge, Villeneuve-les-Cerfs










—


for Haute Loire (43): all cantons










—


for Cantal (15): all cantons, except the municipalities of Anglards-de-Salers, Apchon, Badailhac, Brezons, Cheylade, Le Claux, Collandres, Dienne, Le Falgoux, Le Fau, Fontanges, Giou-de-Mamou, Girgols, Jou-sous-Monjou, Lacapelle-Barres, Laroquevieille, Lascelle, Laveissière, Lavigerie, Malbo, Mandailles-Saint-Julien, Marmanhac, Pailherols, Polminhac, Raulhac, Saint-Bonnet-de-Salers, Saint-Cernin, Saint-Chamant, Saint-Cirgues-de-Jordanne, Saint-Clément, Saint-Étienne-de-Carlat, Saint-Hippolyte, Saint-Jacques-des-Blats, Saint-Martin-Valmeroux, Saint-Paul-de-Salers, Saint-Projet-de-Salers, Saint-Simon, Saint-Vincent-de-Salers, Salers, Thiézac, Tournemire, Trizac, Le Vaulmier, Velzic, Vic-sur-Cère, Yolet










—


for Nièvre (58):






—


Canton of Dornes: municipalities of Dornes, Toury-sur-Jour










—


Canton of Fours: municipalities of Charrin, Montambert, Saint-Hilaire-Fontaine














—


for Saône et Loire (71):






—


Cantons of Bourbon-Lancy, Digoin, Gueugnon, Issy-l’Evêque: all municipalities










—


Canton of Marcigny: municipalities of Artaix, Bourg-le-Comte, Céron, Chambilly, Chenay-le-Châtel, Melay, Montceaux-l’Étoile, Vindecy










—


Canton of Paray-le-Monial: municipality of L’Hôpital-le-Mercier














—


for Loire (42):






—


Cantons of Noirétable, La Pacaudière, Saint-Bonnet-le-Château, Saint-Georges-en-Couzan, Saint-Haon-le-Châtel, Saint-Jean-Soleymieux, Saint-Just-en-Chevalet: all municipalities










—


Canton of Boën: municipalities of Ailleux, Boën, Cezay, Débats-Rivière-d’Orpra, L’Hôpital-sous-Rochefort, Leigneux, Marcilly-le-Châtel, Marcoux, Pralong, Saint-Laurent-Rochefort, Saint-Sixte, Trelins










—


Canton of Firminy: municipality of Caloire










—


Canton of Montbrison: municipalities of Bard, Écotay-l’Olme, Essertines-en-Châtelneuf, Lérigneux, Lézigneux, Roche, Saint-Thomas-la-Garde, Verrières-en-Forez










—


Canton of Roanne-Nord: municipalities of La Bénisson-Dieu, Briennon, Mably










—


Canton of Roanne-Sud: municipalities of Lentigny, Ouches, Pouilly-les-Nonains, Riorges, Saint-Jean-Saint-Maurice-sur-Loire, Saint-Léger-sur-Roanne, Villemontais, Villerest










—


Canton of Saint-Germain-Laval: municipalities of Amions, Bully, Dancé, Grézolles, Luré, Nollieux, Saint-Germain-Laval, Saint-Georges-de-Baroille, Saint-Julien-d’Oddes, Saint-Martin-la-Sauveté, Saint-Paul-de-Vézelin, Saint-Polgues, Souternon










—


Canton of Saint-Just-Saint-Rambert: municipality of Chambles














—


for Ardèche (07):






—


Canton of Annonay-Sud: municipality of Saint-Julien-Vocance










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Canton of Coucouron: municipalities of Coucouron, Issarlès, Lachapelle-Graillouse, Lespéron










—


Canton of Montpezat-sous-Bauzon: municipality of Le Béage










—


Canton of Saint-Agrève: municipalities of Devesset, Mars, Saint-Agrève, Saint-André-en-Vivarais










—


Canton of Saint-Martin-de-Valamas: municipalities of Borée, La Rochette, Saint-Clément










—


Canton of Satillieu: municipality of Saint-Pierre-sur-Doux














—


for Lozère (48):






—


Cantons of Aumont-Aubrac, Châteauneuf-de-Randon, Fournels, Grandrieu, Langogne, Le Malzieu-Ville, Nasbinals, Saint-Amans, Saint-Alban-sur-Limagnole, Saint-Chély-d’Apcher: all municipalities










—


Canton of Marvejols: municipalities of Antrenas, Le Buisson, Gabrias, Recoules-de-Fumas, Saint-Laurent-de-Muret, Saint-Léger-de-Peyre










—


Canton of Mende-Nord: municipalities of Le Born, Chastel-Nouvel, Pelouse










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Canton of Saint-Germain-du-Teil: municipalities of Les Hermaux, Les Salces, Trélans










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Canton of Villefort: municipality of La Bastide-Puylaurent














—


for Aveyron (12):






—


Cantons of Aubin, Decazeville, Entraygues-sur-Tuyère, Espalion, Mur-de-Barrez, Saint-Amans-des-Cots: all municipalities










—


Canton of Capdenac-Gare: municipality of Bouillac










—


Canton of Conques: municipalities of Conques, Grand-Vabre, Noailhac, Saint-Félix-de-Lunel, Sénergues










—


Canton of Estaing: municipalities of Campuac, Coubisou, Estaing, Le Nayrac, Sébrazac










—


Canton of Laguiole: municipalities of Montpeyroux, Soulages-Bonneval










—


Canton of Saint-Geniez-d’Olt: municipalities of Aurelle-Verlac, Pierrefiche, Pomayrols, Sainte-Eulalie-d’Olt, Saint-Geniez-d’Olt










—


Canton of Sainte-Geneviève-sur-Argence: municipalities of Cantoin, Graissac, Sainte-Geneviève-sur-Argence, Vitrac-en-Viadène














—


for Lot (46):






—


Cantons of Figeac-Est, Sousceyrac, La Tronquière: all municipalities










—


Canton of Bretenoux: municipalities of Belmont-Bretenoux, Cahus, Cornac, Estal, Gagnac-sur-Cère, Glanes, Laval-de-Cère, Teyssieu










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Canton of Figeac-Ouest: municipality of Figeac-Ouest










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Canton of Lacapelle-Marival: municipalities of Labathude, Molières, Saint-Maurice-en-Quercy, Sainte-Colombe










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Canton of Saint-Céré: municipalities of Bannes, Frayssinhes, Latouille-Lentillac, Saint-Céré, Saint-Laurent-les-Tours, Saint-Paul-de-Vern














—


for Corrèze (19):






—


Cantons of Mercoeur, Saint-Privat: all municipalities










—


Canton of Bort-les-Orgues: municipality of Bort-les-Orgues














—


for Creuse (23):






—


Cantons of Ahun, Aubusson, Auzances, Bellegarde-en-Marche, Bonnat, Boussac, Chambon-sur-Voueize, Châtelus-Malvaleix, Chénérailles, Evaux-les-Bains, Jarnages, Saint-Sulpice-les-Champs: all municipalities










—


Canton de Crocq: municipalities of Basville, Crocq, La Mazière-aux-Bons-Hommes, Mérinchal, Pontcharraud, Saint-Agnant-près-Crocq, Saint-Bard, Saint-Georges-Nigremont, Saint-Maurice-près-Crocq, Saint-Oradoux-près-Crocq, Saint-Pardoux-d’Arnet, La Villeneuve, La Villetelle










—


Canton of Felletin: municipalities of Felletin, Moutier-Rozeille, Sainte-Feyre-la-Montagne, Saint-Frion, Saint-Quentin-la-Chabanne, Vallière










—


Canton of Guéret-Nord: municipalities of Ladapeyre, Ajain, Glénic, Jouillat, Saint-Fiel










—


Canton of Guéret-Sud-Est: municipalities of Saint-Laurent, Sainte-Feyre, La Saunière














—


for Cher (18):






—


Canton of Charenton-du-Cher: municipality of Coust










—


Municipalities of Chateaumeillant, Le Chatelet, Saulzais-le-Potier: all municipalities










—


Canton of Châteauneuf-sur-Cher: municipalities of Chambon, Saint-Symphorien, Vallenay










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Canton of Lignières: municipalities of La Celle-Condé, Ineuil, Lignières, Saint-Hilaire-en-Lignières, Touchay










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Canton of Saint-Amand-Montrond: municipalities of Bouzais, Colombiers, Drevant, Farges-Allichamps, La Groutte, Marçais, Nozières, Orcennais, Orval, Saint-Amand-Montrond














—


for Indre (36):






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Cantons of Aigurande, Sainte-Sévère-sur-Indre: all municipalities










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Canton of La Châtre: municipalities of La Berthenoux, Briantes, Champillet, Chassignoles, La Châtre, Lacs, Lourouer-Saint-Laurent, Le Magny, Montgivray, Montlevicq, La Motte-Feuilly, Néret, Nohant-Vic, Saint-Chartier, Saint-Christophe-en-Boucherie, Thevet-Saint-Julien, Verneuil-sur-Igneraie, Vicq-Exemplet










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Canton of Neuvy-Saint-Sépulchre: municipalities of Fougerolles, Sarzay








5.   Link with geographical area:

5.1.   Specificity of the geographical area:

Pigs are animals that are naturally endowed with a snout allowing them to root around in the soil. The nature of the soil must be such as to allow pigs to move around under favourable welfare and environmental conditions. Pigs are also sensitive to constant moisture levels. Outdoor-reared pigs therefore require wholesome soil and an ambient environment without high moisture levels.
The area in which porc d’Auvergne is produced, which corresponds broadly to the Auvergne and its borders, consists:






—


of mountains and valleys, with a specific climate, which are sheltered from winds and oceanic influences by the north-south barrier of the mountains of the Massif Central and are therefore marked by a favourable level of rainfall for outdoor-reared pigs.










—


of bearing soils comprising for the most part high-altitude surface soils, andosol and soil of volcanic origin with good potential for flushing and a minority of hydromorphic soils marked with bands or islands of earth having draining characteristics. The bearing soils are basically soils which have low agronomic potential and are therefore beneficial for producing outdoor-reared pork as a source of additional income.




The range land, and in particular the soil, must be sufficiently wholesome, have a good level of flushing and rainwater flow.
This combination of soils and rainfall provides an ideal environment for outdoor pig rearing.
5.2.   Specificity of the product:

The specificity of the product is based on:






—


its reputation










—


a quality resulting from the outdoor rearing skilfully practised by the farmers




(a)   The reputation

The Auvergne region has long been associated with pig rearing. Pigmeat has been bought and sold here since the days of the Romans. Until the start of the 20th century, Auvergne was traditionally one of the bastions of French pig production. Pigmeat formed the basis of the Auvergne diet. It is a manner of rearing based on outdoor life, as is recorded in a large number of written accounts from the 14th century onwards, pigs roaming in the fields or the undergrowth, in search of food and also being given a cereal-based swill. This tradition of raising pigs outdoors, making the most of local resources, continued until the start of the 20th century. There was also a breed of pigs that was adapted to outdoor rearing and has now disappeared. Traditional rearing methods have waned since 1965. Towards the end of the 1980s, the porc d’Auvergne industry was organised to gain recognition for its product.
Nowadays porc d’Auvergne can be found at professional events or fairs open to the general public such as the Sommet de l’Elevage in Clermont-Ferrand, the SIRHA in Lyon or the Salon International de l’Agriculture in Paris. It also features in numerous journals and local or national specialist media. In 2008 it was celebrated in the first national staging of the Mois de l’Origine et de la Qualité competition, which rewarded a butcher/caterer who had been working in the industry for 19 years. In 2009 it was another butcher from the Paris region, who had been selling porc d’Auvergne for 10 years, who received an award at the second staging of a national competition. Porc d’Auvergne is also regularly used to good effect by restaurateurs from both Auvergne (forming the association Les Toques d’Auvergne) and the rest of France (PACA, Alsace, Paris, etc.).
(b)   A quality resulting from the outdoor rearing skilfully practised by the farmers

Porc d’Auvergne pigs are raised outdoors. This means that they have access to outdoor range land during fattening before slaughter (not before 182 days) and enjoy an ample space of 83 m2/pig. For the welfare, health and good development of the animal, the choice of range land is key. The choice is made by the farmer who uses his knowledge of the soils of his farm and the flora type, rock type indicators. The farmer must also control the management of this outdoor range land. This requires a rest period between each consignment and replanting of grass if necessary.
The product obtained has a homogeneous red colour due to a higher haem iron content (amount of myoglobin). This colour is related to the manner in which porc d’Auvergne pigs are reared and the age at which they are slaughtered: pigs reared on outdoor range land are more physically active than those produced without access to such land and older, more physically active animals have higher myoglobin levels. Moreover, because the animals are older when they are slaughtered, the meat is physiologically more mature. This makes it more flavoursome and more suitable for cold and salted cuts.
The product also has a slightly greater outer fat thickness as a result of the fact that the animal is well adapted to the conditions of outdoor life. Furthermore, the fact that the animals are given a feed having a high cereal or cereal-based product content while they are being fattened helps to provide a product having an essential (polyunsaturated) fatty acid content that is higher than that standard in back fat.
As the results of a survey conducted among butchers/restaurateurs show, porc d’Auvergne pigs are prized for their tender and juicy meat, their firm and white fat, their richer meat colour, good cooking performance, their keeping qualities and their more characteristic taste.
The high regard in which the product is held is borne out by the results of the sensory analyses conducted over 10 years, which conclude among other things that porc d’Auvergne displays marked fat marbling and a bright meat colour, has a strong smell and is highly succulent, with a tender texture and a characteristic taste.
So porc d’Auvergne has become more and more popular over the past 20 years. Its intrinsic quality and the particular way in which it is produced have made it a product that is highly rated by butchers and consumers alike. By the end of 2008 porc d’Auvergne was being sold by 190 butchers/restaurateurs across France.
5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

Man has used his pig production expertise in an innovative manner by reviving the traditions of the Auvergne region and exploited the favourable soil and weather conditions in order to develop the outdoor rearing of porc d’Auvergne pigs.
The soil and weather conditions of the local geographical area make it the ideal environment for the outdoor rearing methods that have been practised there over the years. In selecting and managing the land, the farmers exhibit an expertise based on their intimate knowledge of the geographical environment.
Thus, the outdoor production method, which is linked to the farmers’ expertise and made possible by the soil and weather conditions of the area, results in a particular quality of meat, especially in terms of its red colour, as testified by the high haem iron content, and a slightly greater outer fat thickness. These elements are indicative of more mature meats in conjunction with the outdoor rearing method and the older slaughtering age of the animals, which have a characteristic taste.
For decades now, porc d’Auvergne pigs, which form part of a long tradition of pig rearing, have been synonymous with the region in which they are reared. Butchers and consumers value porc d’Auvergne highly, as evidenced by the fairs at which it is exhibited, the awards it has received and the delicious dishes in which it is used.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)
https://www.inao.gouv.fr/fichier/CDCPorcDAuvergne.pdf


(1)  OJ L 93, 31.3.2006, p. 12.