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: 2017-05-13
Institutions: European Commission
Subjects: France, consumer information, designation of origin, fresh meat, labelling, pigmeat, product designation, quality control of agricultural products, regions of France








C_2017150EN.01000801.xml










13.5.2017   


EN


Official Journal of the European Union


C 150/8





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 150/06)
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

‘PORC NOIR DE BIGORRE’


EU No: PDO-FR-02106 — 14.1.2016


PDO ( X ) PGI ( )

1.   Name(s)

‘Porc noir de Bigorre’
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 the product to which the name in 1 applies

‘Porc noir de Bigorre’ meat comes from pure bred male and female Gascon pigs reared for slaughter, with slaughter being performed at an age of at least 12 months and no more than 24 months.
The carcase weighs a minimum of 100 kg, with a ZP fat depth of at least 30 mm and a ZP muscle depth of at least 45 mm.
The fat contains neophytadiene — a hydrocarbon indicative of grass consumption — in excess of 0,4 UAA (arbitrary area unit) analysed on the basis of the backfat.
The meat has a pronounced red colour. The colour of the meat over the gluteus medius is graded at 3 or more according to the Japanese colour scale. The outer fat is white with a proportion of intramuscular fat in the Longissimus dorsi muscle greater than or equal to 2,5 %.
When cooked, the texture of the meat is only slightly fibrous, very tender, juicy, flavoursome and soft.
The meat is offered for sale chilled. It may not be thawed and chilled.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

When suckling, piglets may consume a supplement made of a mixture based on cereal, soya and milk powder. A maximum of 5 kg of such feed may be consumed per piglet during this period. The feed may be sourced from outside the geographical area. It is in fact not possible to source all of the feed from the geographical area as the topographical and climate conditions are such that not all plant-based raw materials essential for the animals' balanced diet, in particular protein crops and legumes, can be produced there. This share of the feed, limited to 5 kg, is less than the amount provided during the suckling phase, in which piglets ingest an average of about 40 litres of milk from their mothers, equating to 8 kg of dry matter sourced from the geographical area. The mixture based on cereal, soya and milk powder cannot be certified as coming from the defined area as it is supplied through a variety of sources.
After weaning, the piglets are fed a cereal-based diet (70 % minimum raw material weight), possibly supplemented by proteins (rapeseed meal, sunflower meal, beans and peas), minerals and vitamins. The cereals must come from the geographical area.
From no less than three and a half months and no more than six months of age, pigs are reared in grassy paddocks during the fattening stage. The maximum density is 20 animals per hectare, with the pigs feeding partly by grazing. They therefore feed on grass, consisting predominantly of clover and grasses, fruit and other local resources.
A feedstuff to supplement the fattening process is provided. This feedstuff comprises at least 70 % cereal (wheat, oats, barley, rye, triticale), possibly supplemented by products derived from cereals and/or proteins (beans, peas, rapeseed or sunflower meal), minerals and vitamins. The cereals must come from the geographical area. Only the supplementary proteins, minerals and vitamins are sourced from outside the area. Due to local constraints, a sufficient supply cannot be produced in the geographical area.
The maximum daily intake of complementary feed is 3 kg per pig, expressed as dry matter.
These rules ensure that a minimum of 72,6 % of feed originates from the geographical area during the animal's lifetime.
3.4.   Specific steps in production that must take place in the defined geographical area

Animals are born, reared, fattened and slaughtered in the geographical area.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—
3.6.   Specific rules concerning labelling of the product the registered name refers to

Carcases are identified from a label fastened to the inside of each half-carcase, around the loin. The slaughter date, fattening herd number, abattoir number, pig identification number and reference ‘NB’ are indicated on the label.
A label accompanies the carcases through to the retail stage, indicating, as a minimum, the following information in addition to the references required by law: the name of the livestock farmer, the holding number, the pig identification number and the slaughter date.
4.   Concise definition of the geographical area

The geographical area comprises the following municipalities or parts of municipalities.
Municipalities included in their entirety:
Department of Haute-Garonne:
Ardiège, Aspret-Sarrat, Ausson, Bagiry, Balesta, Barbazan, Blajan, Bordes-de-Rivière, Boudrac, Boulogne-sur-Gesse, Cardeilhac, Cassagnabère-Tournas, Cazaril-Tambourès, Charlas, Ciadoux, Cier-de-Rivière, Clarac, Cuguron, Le Cuing, Eup, Franquevielle, Galié, Génos, Gensac-de-Boulogne, Gourdan-Polignan, Huos, Labarthe-Rivière, Labroquère, Lalouret-Laffiteau, Larcan, Larroque, Lécussan, Lespugue, Lodes, Loudet, Lourde, Lunax, Luscan, Malvezie, Martres-de-Rivière, Mont-de-Galié, Montgaillard-sur-Save, Montmaurin, Montréjeau, Nénigan, Nizan-Gesse, Ore, Payssous, Pointis-de-Rivière, Ponlat-Taillebourg, Régades, Saint-Bertrand-de-Comminges, Saint-Gaudens, Saint-Ignan, Saint-Lary-Boujean, Saint-Loup-en-Comminges, Saint-Marcet, Saint-Pé-d'Ardet, Saint-Pé-Delbosc, Saint-Plancard, Saman, Sarrecave, Sarremezan, Sauveterre-de-Comminges, Saux-et-Pomarède, Sédeilhac, Seilhan, Les Tourreilles, Valcabrère, Valentine, Villeneuve-de-Rivière, Villeneuve-Lécussan.
Department of Gers:






—


the municipalities in the canton of Mirande-Astarac, with the exception of Lamazère,










—


the municipalities in the canton of Pardiac-Rivière-Basse, with the exception of Castelnau-d'Anglès, L'Isle-de-Noé, Izotges, Montesquiou, Mouchès,










—


in the canton of Astarac-Gimone, the municipalities of Arrouède, Aujan-Mournède, Bellegarde, Bézues-Bajon, Cabas-Loumassès, Chélan, Cuélas, Esclassan-Labastide, Labarthe, Lalanne-Arqué, Lourties-Monbrun, Manent-Montané, Masseube, Moncorneil-Grazan, Monlaur-Bernet, Mont-d'Astarac, Panassac, Ponsan-Soubiran, Pouy-Loubrin, Saint-Arroman, Saint-Blancard, Samaran, Sarcos, Seissan, Sère,










—


in the canton of Fezensac, the municipalities of Gazax-et-Baccarisse, Peyrusse-Grande, Peyrusse-Vieille, Saint-Pierre-d'Aubézies.




Department of Pyrénées-Atlantiques:
Aast, Bédeille, Bentayou-Sérée, Casteide-Doat, Castéra-Loubix, Coarraze, Ger, Labatmale, Labatut, Lamayou, Maure, Monségur, Montaner, Montaut, Ponson-Debat-Pouts, Ponson-Dessus, Pontacq, Pontiacq-Viellepinte, Saint-Vincent, Saubole.
Department of Hautes-Pyrénées:






—


the municipalities in the following cantons: Aureilhan, Bordères-sur-l'Échez, Les Coteaux, Moyen Adour, Ossun, Val d'Adour-Rustan-Madiranais, La Vallée de l'Arros et des Baïses (with the exception of Asque, partly included), Vic-en-Bigorre,










—


the following municipalities: Adast, Adé, Anères, Les Angles, Anla, Antichan, Antist, Aragnouet, Arcizac-ez-Angles, Argelès-Gazost, Arné, Arrayou-Lahitte, Arrodets-ez-Angles, Artigues, Aspin-en-Lavedan, Astugue, Aventignan, Aveux, Avezac-Prat-Lahitte, Ayros-Arbouix, Ayzac-Ost, Barlest, La Barthe-de-Neste, Bartrès, Bazus-Neste, Bertren, Bize, Bizous, Boô-silhen, Bourréac, Campistrous, Cantaous, Capvern, Cheust, Clarens, Créchets, Escala, Escoubès-Pouts, Gaudent, Gazave, Gembrie, Générest, Ger, Gerde, Geu, Gez, Gez-ez-Angles, Hautaget, Hiis, Ilheu, Izaourt, Izaux, Jarret, Julos, Juncalas, Labastide, Laborde, Lagrange, Lannemezan, Lau-Balagnas, Lézignan, Lombrès, Lortet, Loubajac, Lourdes, Loures-Barousse, Lugagnan, Mazères-de-Neste, Mazouau, Montégut, Montgaillard, Montoussé, Montsérié, Nestier, Neuilh, Omex, Ordizan, Ossun-ez-Angles, Ousté, Pailhac, Paréac, Peyrouse, Pierrefitte-Nestalas, Pinas, Poueyferré, Pouzac, Préchac, Réjaumont, Saint-Arroman, Saint-Créac, Sainte-Marie, Saint-Laurent-de-Neste, Saint-Paul, Samuran, Sarp, Sassis, Sère-en-Lavedan, Sère-Lanso, Siradan, Sireix, Soulom, Tajan, Tarbes, Tibiran-Jaunac, Trébons, Troubat, Tuzaguet, Uglas, Viger.




Municipalities included in part:
Department of Haute-Garonne:
Antichan-de-Frontignes, Chaum, Cierp-Gaud, Esténos, Fronsac, Frontignan-de-Comminges, Marignac, Saint-Béat.
Department of Hautes-Pyrénées:
Adervielle-Pouchergues, Agos-Vidalos, Ancizan, Arcizans-Avant, Arcizans-Dessus, Ardengost, Armenteule, Arras-en-Lavedan, Arreau, Arrens-Marsous, Artalens-Souin, Aspin-Aure, Asque, Asté, Aucun, Avajan, Bagnères-de-Bigorre, Bareilles, Barran-coueu, Bazus-Aure, Beaucens, Beaudéan, Berbérust-Lias, Betpouey, Beyrède-Jumet, Bordères-Louron, Bourisp, Bramevaque, Bun, Cadéac, Cadeilhan-Trachère, Camous, Campan, Camparan, Cauterets, Cazarilh, Cazaux-Debat, Cazaux-Fréchet-Anéran-Camors, Chèze, Esbareich, Esparros, Esquièze-Sère, Estaing, Estarvielle, Estensan, Esterre, Ferrère, Fréchet-Aure, Gaillagos, Gazost, Gèdre, Génos, Germs-sur-l'Oussouet, Gouaux, Grezian, Grust, Guchan, Guchen, Hèches, Ilhet, Jézeau, Labas-sère, Lançon, Loudenvielle, Luz-Saint-Sauveur, Mauléon-Barousse, Nistos, Ossen, Ourde, Ourdis-Cotdoussan, Ourdon, Ouzous, Ris, Sacoué, Sailhan, Saint-Lary-Soulan, Saint-Pastous, Saint-Pé-de-Bigorre, Saint-Savin, Saléchan, Saligos, Salles, Sarrancolin, Sazos, Ségus, Seich, Sers, Sost, Thèbe, Tramezaïgues, Uz, Viella, Vielle-Aure, Vielle-Louron, Vier-Bordes, Viey, Vignec, Villelongue, Viscos, Vizos.
5.   Link with the geographical area


Specificity of the geographical area

Hillsides and valleys cutting into the sediment of the Pyrenees form the natural environment characteristic of the area of production, Bigorre. The largely deep and acidic soil and the damp, mild climate result in almost uninterrupted grass growth throughout the year, other than during a brief period in winter. The environment, which is often restricted by its uneven terrain and prevalence of woodland, is suited to establishing paddocks for pigs comprising both grassy and wooded areas.
Bigorre itself came into existence over 2 000 years ago, under the Romans. The link between ‘black pigs’ and Bigorre took hold as of the 11th century when the Benedictine monks of Cluny founded several abbeys specifically in Bigorre, developing the production and farming of these animals which were particularly well suited to exploiting the benefits of the natural, farming environment in Bigorre.
Although pigs of the Gascon breed were reared well beyond the borders of Bigorre, rearing became notably confined to the area and to an elite circle as of the 17th century and, in particular, the beginning of the 20th century, when the breed nearly died out. Efforts were made during the 1980s to conserve the breed and develop farming of it based on the core still found in Bigorre.
This Mediterranean breed is characterised by the colour of its bristles, ranging from grey to black, and its slower rate of growth. The pig is well suited to roaming, with slender trotters and flexibility in its limb conformation given its short legs. It is perfectly adapted to living in paddocks, on land which may be sloped. The pigs are incredibly hardy and are able to cope with considerable variations in climate and feed, and are quickly able to build up their fat reserves when food is abundant. They do not cope well in hot and windy conditions, which is why the paddocks chosen have, in particular, trees for shade and/or hedges. They are able to take advantage of areas otherwise difficult to cultivate (forest, moorland, heavily sloping meadows), maintaining them at the same time.
Today, the breed is genetically selected based on its docility and the maternal traits of its sows, important characteristics for this type of livestock farming.
‘Porc noir de Bigorre’ pigs live in paddocks from the age of six months. Throughout this finishing period, pigs which have reached adult size consume 5 to 6 kg of feed each day. As the amount of animal feed they may be given is limited to 3 kg per day, they are required to find 2 to 3 kg of forage from the paddock, which largely consists of grass. Measurements from a grassy paddock have shown that the pigs consume up to 2,9 kg of grass per day. In these paddocks, pigs also find seasonal fruit (acorns, chestnuts, etc.), roots, earthworms, insects, etc. to supplement their diet. During autumn, when fruit is in plentiful supply in certain paddocks, the pigs consume very little animal feed, preferring instead to eat fruit.

Specificity of the product

The meat has the following specific characteristics:






—


the carcase weighs a minimum of 100 kg, with a ZP fat depth of at least 30 mm and a ZP muscle depth of at least 45 mm,










—


pronounced red colour. The colour of the meat over the gluteus medius muscle is graded at 3 or more according to the Japanese colour scale,










—


the outer fat is white. The proportion of intramuscular fat in the Longissimus dorsi muscle is greater than or equal to 2,5 %. The average is 4 %, compared to 1,5 % in conventional pigs.




When cooked, the texture of the meat is only slightly fibrous, very tender, juicy, flavoursome and soft, with fat surrounding the topside and an intense flavour.

Causal link

The Gascon breed possesses characteristics derived from centuries of breeding by livestock farmers. Consequently, it is perfectly adapted to the environment and type of livestock farming, e.g. in terms of its ability to roam and to cope with variations in climate and feed.
In the paddocks, the pigs gain a considerable amount of weight. Paddocks make regular physical activity possible and necessary for the pigs, resulting in muscle development which produces a more marbled meat with a higher myoglobine content and, therefore, a redder colour.
The forage they find in their paddocks contains aromatic compounds which subsequently influence the organoleptic characteristics of the meat. Although naturally varying between seasons, this feed nevertheless corresponds to approximately 50 % of the pigs' daily intake during the finishing period. This share is guaranteed through a low animal density in the paddock and a limit on the amount of animal feed the pigs may be given.
It is primarily during the finishing period, i.e. in the paddock, that fatty tissue is deposited, subsequently influencing in various ways the sensory qualities. The high proportion of grass and low-fat cereal (in particular wheat and barley) has a beneficial effect on the antioxidant, oleic acid and omega 3 content and the endogenous synthesis of fat which only oxidises to a limited extent. The nature of the animal feed determines the fatty acid composition in the fat. The feed therefore contributes to the specific sensory qualities of the meat.
The pigs, which are bred for their meat, are slaughtered when relatively old (12 to 24 months as compared to 5 to 6 months in the case of industrial pigs reared for slaughter), having exercised their muscles considerably by the end of their lifetime, which gives the meat its pronounced colour and a texture not found in animals reared classically.
Ultimately, the breed, diet and particular way in which the pigs are reared give ‘Porc noir de Bigorre’ meat its typical features, characterised by its very red colour, the white colour of the outer fat, only a slightly fibrous but soft, juicy and very tender texture and an intense flavour.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)
https://www.inao.gouv.fr/fichier/CDCPorcNoirDeBigorre2016.pdf


(1)  OJ L 343, 14.12.2012, p. 1.