Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2017-03-09
Institutions: European Commission
Subjects: Greater Poland province, Kuyavia-Pomerania province, Lubus province, Poland, consumer information, designation of origin, labelling, meat product, product designation, quality control of agricultural products








C_2017073EN.01002501.xml










9.3.2017   


EN


Official Journal of the European Union


C 73/25





Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(2017/C 73/15)
This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).
SINGLE DOCUMENT

‘KIEŁBASA BIAŁA PARZONA WIELKOPOLSKA’


EU No: PGI-PL-02119 — 11.2.2016


PDO ( ) PGI ( X )

1.   Name(s)

‘Kiełbasa biała parzona wielkopolska’
2.   Member State or Third Country

Poland
3.   Description of the agricultural product or foodstuff

3.1.   Product type

Class 1.2. Meat products (cooked, salted, smoked, etc.)
3.2.   Description of product to which the name in 1 applies

‘Kiełbasa biała parzona wielkopolska’ is a sausage made of uncured pork of average fattiness, cooked, portioned into links, encased in natural pig's intestine.
Physico-chemical characteristics:
Sausage with a grey outer surface and cross-section; may contain small areas of pink colour from pieces of meat. Marjoram is visible and may be the dominant feature in determining the colour of the outer surface and cross-section.
The sausages are twisted into links at intervals of 10-12 cm; the surface of the casing is clean, matt, slightly moist to the touch.
The shape of a typical link is determined by the natural twisting of the casings. Its cross-section is round.
The sausages have a diameter not exceeding 33 mm and are 10-12 cm long.
Not too compact in cross-section after being cooked, immediately before consumption. A slight leakage of meat juices is permitted when the sausage is sliced.
Organoleptic characteristics:
The taste of cooked pork dominates, with a pronounced marjoram flavour and a mild aroma of garlic and pepper. Presence of salt discernible.
Aroma characteristic of uncured cooked pork sausage.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Pork obtained from pig half-carcasses with a lean-meat content of 55 % is used to produce ‘kiełbasa biała parzona wielkopolska’. Meat to be used in the production of ‘kiełbasa biała parzona wielkopolska’ must conform to the following additional specific conditions and recommendations:






—


the meat used should come from pigs which have been slaughtered no more than three days prior to production, in line with the requirement that meat for making sausages be trimmed off 48-72 hours after slaughter;










—


raw meat from pigs displaying clear symptoms of a myopathy (PSE, DFD, obvious consequences of physiological processes or injuries, etc.) as confirmed by a veterinarian at the time of slaughter must not be used;










—


it is not permitted to use meat from breeding sows and boars;










—


the meat must not be subjected to any preservation process apart from chilling. Chilling means the keeping of fresh meat, during storage and transport, at an ambient temperature of between – 1 °C and + 7 °C;










—


the meat must not be frozen.




‘Kiełbasa biała parzona wielkopolska’ is to be made from medium-fine minced pork and a binder prepared from lean, sinewy pork obtained from trimmed hams and shoulders. Meat substitutes and water-binding substances (albuminoids, flavourings, etc.) must not be used.
Classification of boneless pork:
Uncured pork, free of external fat, blood vessels and glands. White fat, may be tinged with pink or cream.
Class I






—


Lean meat, without connective tissue, without fat or slightly streaked with fat, without intermuscular fat, may have streaks of up to 2 mm, without intramuscular fat, may be slightly marbled,










—


Must not contain tendons (thicker connective tissue),










—


Pale pink, pink to red meat, no white (‘fish meat’) or dark red pieces,










—


Analysed overall fat content of up to 18 %.




Class II






—


Slightly fatty meat, may have a small amount of connective tissue, may contain intermuscular fat in layers of up to 8 mm,










—


Intramuscular fat (marbling) - unlimited,










—


May contain tendons (thicker connective tissue) to a negligible extent,










—


Pink to red meat,










—


Analysed overall fat content of up to 35 %.




Class III






—


Meat with a high connective non-fatty tissue content, sinewy,










—


Intermuscular fat undesirable,










—


Marbling undesirable,










—


Pink to red meat,










—


Analysed overall fat content of up to 23 %.




The following parts of a pig's carcass are used to produce ‘kiełbasa biała parzona wielkopolska’: Class I pork, Class II pork and Class III pork, accounting for 70 %, 20 % and 10 %, respectively, of the total production weight.
The only seasonings are: evaporated salt, freshly ground black pepper, grated fresh garlic, chopped marjoram, the dominant feature being a marjoram content of not less than 0,3 kg per 100 kg of product.
3.4.   Specific steps in production that must take place in the identified geographical area

The following steps in production must take place in the identified geographical area:






—


preparation of the raw material;










—


mincing of the meat;










—


mixing and preparation of the stuffing;










—


filling and tying of the casings;










—


resting;










—


cooking;










—


cooling.




3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

‘Kiełbasa biała parzona wielkopolska’ is placed on the market in the traditional manner (loose) or in protective-atmosphere packaging (MAP).
3.6.   Specific rules concerning labelling of the product the registered name refers to









1.


Basic label, in the form of a sleeve (a band around the sausage).
When sold in the traditional way (i.e. loose), the sausages may be presented unpackaged, albeit with one wraparound label for every three pairs of sausages, then transferred into retail packaging (paper bag, PA/PE bag) on which at least three elements (the protected geographical indication symbol, the producer's name and the product name ‘kiełbasa biała parzona wielkopolska’) should appear. Only producers and their shops or stands may sell the sausages in the traditional way.












2.


Label applied to film packaging (MAP), in the form of a sticker.
‘Kiełbasa biała parzona wielkopolska’ is also placed on the market in protective-atmosphere vacuum packs. It is then not necessary to use individual labels containing all the information: the sausages should be packaged in film in sixes (three pairs of links), with a specially designed wraparound label applied to one of them. The sausages should be packaged in protective gases in a quantity that safeguards them against damage. Any packaging machines, specific to individual producers, may be used. A label containing at least three elements (the protected geographical indication symbol, the producer's name and the product name ‘kiełbasa biała parzona wielkopolska’) should be affixed (stuck) to the surface of the packaging, in the principal field of vision. Ornamental and thematic labels may be used. Ornamental and thematic labels must be notified to the ‘kiełbasa biała parzona wielkopolska’ production control board of the Wielkopolska Butchers' Guild before they are used.




4.   Concise definition of the geographical area

The geographical area of production covers:






1)


Wielkopolskie Province, as defined by its administrative boundaries;










2)


the following districts of Lubuskie Province:






—


Gorzów










—


Krośnieński










—


Międzyrzecki










—


Słubicki










—


Strzelecko-Drezdenecki










—


Świebodziński










—


Wschowski










—


Zielonogórski














3)


the following districts of Kujawsko-Pomorskie Province:






—


Mogileński










—


Żniński








5.   Link with the geographical area

‘Kiełbasa biała parzona wielkopolska’ derives its specificity from its distinctive qualities and reputation.
Wielkopolska has always been renowned for its pig-farming and for being a major producer of pork, which is why pork products were made for many special occasions such as weddings, christenings, first masses, anniversaries, harvest festivals, etc., with ‘kiełbasa biała parzona wielkopolska’ being a particular delicacy. The sausage was also popular because it did not take long to make and because of its freshness.
The rules for making fresh — and subsequently cooked — white sausage [kiełbasa biała] in large meat-industry plants were documented on the basis of oral accounts and records collected in the 1950s. The distinctive qualities and uniqueness of ‘kiełbasa biała parzona wielkopolska’ were first specified in the 1990s, when competitions were held in the pre-Easter period, during which the characteristics of this sausage were clearly defined. The competitions were organised by the Chamber of Crafts, the Butchers Guild and researchers from what was then the Agricultural Academy in Poznań and from the sectoral institute. A large number of ‘kiełbasa biała parzona wielkopolska’ producers always took part in the competition. Every year, the competition's organisers would award certificates to producers whose ‘kiełbasa biała parzona wielkopolska’ met consumers' expectations and were made in accordance with the expectations of connoisseurs of pork butchery products.
Cooked sausages have existed in the German, Polish, Czech and Slovak lands since at least the 19th century. Different recipes were used and these can still be found in national cookery books. In particular, these sausages included beef and veal (in the German, Czech and Slovak lands) or lamb, in addition to pork. Different seasonings such as paprika, onion and local herbs were also used. The recipes used in the Polish lands also varied, depending on the availability of beef, veal and lamb. Cured meat was often used to provide durability. In Wielkopolska, the rule according to which the sausage can be made only from pork has been upheld. What is more, the sausage is unique in that it is produced from fresh meat that has been chilled but not cured. The only seasonings used are salt, pepper, garlic and marjoram, which dominates. The intense grey colour is another distinguishing feature of this pork butchers' product. Immediately after being cooked, its colour is whitish, hence the name ‘kiełbasa biała parzona wielkopolska’. The narrow range of seasonings results in a flavour profile which emphasises and brings out the marjoram, which is grown all over Wielkopolska. The specific features of ‘kiełbasa biała parzona wielkopolska’ that distinguish it from other cooked white sausages are evidenced by the fact that, according to the recipe for white sausage published by the Central Organisation of the Meat Industry in 1964, marjoram may be omitted at the request of customers in the area concerned. In Wielkopolska, white sausage has always been produced with the addition of marjoram, which is a distinguishing feature of this product and emphasises its link with the region. Although the term kiełbasa biała is known and used throughout Poland, in Wielkopolska it signifies a different, very specific type of sausage.
The significance of ‘kiełbasa biała parzona wielkopolska’ can be seen in the fact that, during the period of martial law, when meat was rationed, butchers were allocated additional meat with which to make this sausage.
‘Kiełbasa biała parzona wielkopolska’ grew so much in popularity that butchers began to produce it outside the festive seasons. It became part of the everyday range of products on offer in pork-butchers' shops in Wielkopolska. Its year-round availability in the shops has resulted in its being used in a variety of ways in cooking. ‘Kiełbasa biała parzona wielkopolska’ is now also served fried in lard with onions and finely chopped sour apples. When prepared in this way, it is eaten with potatoes and sauerkraut. ‘Kiełbasa biała parzona wielkopolska’ has also become an established part of all outdoor social gatherings or festivals, when it is served fried with cheese or onions and mushrooms. Alternatively, it is served from the grill with pickled cucumber, horseradish or mustard. Throughout Wielkopolska, ‘kiełbasa biała parzona wielkopolska’ is served in a traditional soup called żurek.
A new generation is adopting the ‘kiełbasa biała parzona wielkopolska’ tradition and, whilst it appreciates the sausage's flavour, it is also looking for new ways of using it in cooking. This is why recipes and tips concerning the sausage are to be found in various magazines. This attests to the significance which ‘kiełbasa biała parzona wielkopolska’ has for the region's inhabitants and to its abiding reputation.
As a regional speciality, ‘Kiełbasa biała parzona wielkopolska’ soon attracted notice and has established itself as a feature of various trade fairs and festivals. The reputation of ‘kiełbasa biała parzona wielkopolska’ is evidenced by the fact that it has been present at the traditional St John's (midsummer) fairs in Poznań for 40 years. ‘Kiełbasa biała parzona wielkopolska’ is also now a popular speciality, as evidenced by the fact that it is sold in shops on a daily basis, for use at any time.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)
https://www.minrol.gov.pl/Jakosc-zywnosci/Produkty-regionalne-i-tradycyjne/Zlozone-wnioski-o-rejestracje-Produkty-regionalne-i-tradycyjne/OGLOSZENIE-MINISTRA-ROLNICTWA-I-ROZWOJU-WSI-z-dnia-25-listopada-2015-roku


(1)  OJ L 343, 14.12.2012, p. 1.