Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27
Date: 2025-06-19
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Emilia-Romagna, Italy, Lombardy, Piedmont, consumer information, designation of origin, labelling, meat product, product designation, quality control of agricultural products




C_202503433EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/3433


19.6.2025






Publication of the communication of an approved standard amendment to a product specification of a geographical indication in accordance with Article 5(4) of Commission Delegated Regulation (EU) 2025/27 (1)

(C/2025/3433)

COMMUNICATION OF APPROVAL OF A STANDARD AMENDMENT

(Article 24 of Regulation (EU) 2024/1143)



                     ‘Salame di Varzi’
                  


PDO-IT-0208-AM01 – 27.3.2025
                  

1.   Name of product



                  ‘Salame di Varzi’
               

2.   Geographical indication type







☒


Protected Designation of Origin (PDO)










☐


Protected Geographical Indication (PGI)










☐


Geographical Indication (GI)




3.   Sector







☒


Agricultural products










☐


Wines










☐


Spirit drinks




4.   Country to which the geographical area belongs

Italy
5.   Member State authority communicating the standard amendment

Ministry of Agriculture, Food Sovereignty and Forestry - Department for Food Sovereignty and Equestrian Sports
6.   Qualification as standard amendment

The amendments to the product specification for Salame di Varzi PDO:






—


do not include a change in the name of the protected designation of origin or protected geographical indication, or in the use of that name;










—


do not risk voiding the link to the geographical area referred to in the single document; or










—


do not entail further restrictions on the marketing of the product.




7.   Description of the approved standard amendment(s)

1.   Article 1 of the product specification

Amendment 1
The amendment concerns the title of Law No 224/1989 and Article 1 of the new product specification but does not concern the single document.
Description: In the interests of alignment with European Union law, the title ‘Product specification of “Salame di Varzi” Protected Designation of Origin’ has been introduced, replacing the title of Law No 224/1989 ‘Protection of the designation of origin of Salame di Varzi, definition of the production area and characteristics of the product’.
The amendment does not affect the single document.
2.   Article 1 of the product specification

Amendment 2
The amendment concerns Article 1(1) of Law No 224/1989, Article 1 of the new product specification and points 1 and 3.1 of the single document.
Description: The amendment rewords, in Article 1 of the new product specification, the reference to the registered name of the cured meat product ‘Salame di Varzi’, stating that the conditions and requirements of the product specification must be complied with in order for the PDO to be lawfully used.
The amendment affects the single document.
3.   Articles 1 and 2 of the product specification

Amendment 3
The amendment concerns Article 1(2) of Law No 224/1989, Article 2 of the new product specification and point 3.2 of the single document.
Description: The amendment rewords, in Article 2 ‘Characteristics of the product’ of the new product specification, the characteristics of Salame di Varzi when it is released for consumption, and also adds a description of the salami.
The amendment affects the single document.
4.   Articles 1 and 2 of the product specification

Amendment 4
The amendment concerns Article 1(1)(c) of the implementing rules, Article 2 of the new product specification and point 3.6 of the single document.
Description: In Article 2 of the new product specification, the amendment specifies that the PDO product must possess its commercial and organoleptic characteristics as of the moment when the seal and/or identification device referred to in Article 5.4 of the product specification is present.
The amendment affects the single document.
5.   Article 2 of the product specification

Amendment 5
The amendment concerns Article 5(1)(a) of Law No 224/1989, Article 2 of the new product specification and point 3.2 of the single document.
Description: The amendment moves the commercial characteristics of the product size formats of Salame di Varzi to Article 2 of the new product specification.
The amendment affects the single document.
6.   Article 2 of the product specification

Amendment 6
The amendment concerns Article 10(2) of the implementing rules, Article 2 of the new product specification and point 3.2 of the single document.
Description: In the list of commercial characteristics in Article 2(a)(1) of the new product specification, the amendment adds the smallest size format of Salame di Varzi, weighing between 0,3 kg and 0,5 kg and with a minimum maturation period of 30 days. The figure of 0,5 kg was already present in Article 10(2) of the implementing rules and is now the maximum weight of Salame di Varzi when matured for at least 30 days.
The amendment affects the single document.
7.   Article 2 of the product specification

Amendment 7
The amendment concerns Article 5(1)(a), subparagraphs 1 to 4, of Law No 224/1989, Article 2 of the new product specification and point 3.2 of the single document.
Description: The content of Article 5 of Law No 224/1989 has been moved to the new list in Article 2 of the product specification.
The amendment affects the single document.
8.   Article 2 of the product specification

Amendment 8
The amendment concerns Article 5(1)(a), subparagraph 4, of Law No 224/1989, Article 2 of the new product specification and point 3.2 of the single document.
Description: With regard to the ‘Salame di Varzi – cucito a budello doppio [with double casing]’ size format, the amendment replaces with ‘2 kg or more’ with ‘2,5 kg’.
The amendment affects the single document.
9.   Article 2 of the product specification

Amendment 9
The amendment concerns Article 5(1)(b), (c) and (d) of Law No 224/1989, Article 2 of the new product specification and point 3.2 of the single document.
Description: The amendment moves the organoleptic characteristics of Salame di Varzi referred to in Article 5(1)(b), (c) and (d) of Law No 224/1989 to Article 2, without amending them.
The amendment affects the single document.
10.   Article 3 of the product specification

Amendment 10
The amendment concerns Article 2(1) of the implementing rules, Article 3 of the new product specification and points 3.3 and 4 of the single document.
Description: The amendment moves the provision on the production area of the pigs whose meat is used to produce Salame di Varzi PDO from Article 2 of the implementing rules to Article 3 of the new product specification, without amending it.
The amendment affects the single document.
11.   Article 3 of the product specification

Amendment 11
The amendment concerns Article 1(1) of Law No 224/1989, Article 3 of the new product specification and points 3.4 and 4 of the single document.
Description: The amendment moves the provision on the Salame di Varzi PDO production area from Article 1 of Law No 224/1989 to Article 3 of the new product specification. Amendment 12 below involves merely correcting the rendering of some municipality names without any change to the existing production area.
The amendment affects the single document.
12.   Article 3 of the product specification

Amendment 12
The amendment concerns Article 1(1) of Law No 224/1989, Article 3 of the new product specification and points 3.4 and 4 of the single document.
Description: The amendment updates the list of municipalities in the Salame di Varzi production area following changes to municipality names enacted by regional laws of the Emilia-Romagna region, in line with Italian law.
The amendment affects the single document.
13.   Article 4 of the product specification

Amendment 13
The amendment concerns Articles 3(1), (2), (3) and (7), 4, 8, 9 and 23 of the implementing rules, Article 7 of Law No 224/1989 and Article 4 of the new product specification but does not concern the single document.
Description: In Article 4 ‘Proof of origin’ of the product specification, the amendment rewords the provisions on the PDO control system and, unlike Law No 224/1989 and the implementing rules, specifically identifies the categories of operator to be subject to controls.
The amendment does not affect the single document.
14.   Article 5 of the product specification

Amendment 14
The amendment concerns the introduction to Article 5.1 of the product specification and point 3.3 of the single document.
Description: The amendment introduces, for the first time, information on the genetic origin of the pigs from which the raw material used to produce Salame di Varzi comes, indicating all possible genetic combinations accepted for both male and female breeding animals.
The amendment affects the single document.
15.   Article 5 of the product specification

Amendment 15
The amendment concerns the introduction to Article 5.1 of the product specification but does not concern the single document.
Description: The amendment inserts a table explaining the genetic requirements for pigs, giving the permitted and non-permitted genetic combinations.
The amendment does not affect the single document.
16.   Article 5 of the product specification

Amendment 16
The amendment concerns the introduction to Article 5.1 of the product specification but does not concern the single document.
Description: The amendment inserts a reference to the list of genetic types approved by the Ministry of Agriculture, Food Sovereignty and Forestry.
The amendment does not affect the single document.
17.   Article 5 of the product specification

Amendment 17
The amendment concerns the introduction to Article 5.1 of the product specification and point 3.3 of the single document.
Description: The amendment specifies that meat from boars and sows may not be used.
The amendment affects the single document.
18.   Article 5 of the product specification

Amendment 18
The amendment concerns the introduction to Article 5.1 of the product specification and point 3.3 of the single document.
Description: The amendment specifies that meat from pigs carrying unfavourable traits may not be used.
The amendment affects the single document.
19.   Article 5 of the product specification

Amendment 19
The amendment concerns the introduction to Article 5.2 of the product specification but does not concern the single document.
Description: The chronological stages of rearing of the pigs from which the raw material used to produce Salame di Varzi comes have been specified, namely suckling, weaning, growing and finishing.
The amendment does not affect the single document.
20.   Article 5 of the product specification

Amendment 20
The amendment concerns the introduction to Article 5.2 of the product specification but does not concern the single document.
Description: The amendment inserts provisions on the suckling stage of piglets, the duration of which, up to at least 28 days, is in line with the provisions of Section C of Chapter II of Annex I to Directive 2008/120/EC. Specific references have been inserted to piglets being nursed by the sow or being fed milk artificially, the administration of permitted raw materials and the use of minerals, vitamin and amino acid supplements, and additives.
The amendment does not affect the single document.
21.   Article 5 of the product specification

Amendment 21
The amendment concerns Article 3(4) and (5) of the implementing rules and Article 5 of the new product specification but does not concern the single document.
Description: The amendment lays down, in Article 5.2 of the product specification, the methods and timing for the farmer to apply the ink slap mark of origin on both legs of each pig and the associated slap mark and plate models for applying it.
The amendment does not affect the single document.
22.   Article 5 of the product specification

Amendment 22
The amendment concerns Article 3(4) and (5) of the implementing rules and Article 5 of the new product specification but does not concern the single document.
Description: The amendment inserts a reference table showing which letter should be used to represent the month of birth of the piglet, to be included in the slap mark of origin.
The amendment does not affect the single document.
23.   Article 5 of the product specification

Amendment 23
The amendment concerns the introduction to Article 5.2 of the product specification but does not concern the single document.
Description: The amendment adds the possibility of using identification devices instead of, or in combination with, the ink slap mark of origin applied by the farmer.
The amendment does not affect the single document.
24.   Article 5 of the product specification

Amendment 24
The amendment concerns Article 3(4) of the implementing rules and Article 5 of the new product specification but does not concern the single document.
Description: The amendment inserts into the new product specification a rule for determining the age of the pigs in months.
The amendment does not affect the single document.
25.   Article 5 of the product specification

Amendment 25
The amendment concerns the introduction to Article 5.2 of the product specification and point 3.3 of the single document.
Description: The amendment inserts provisions regarding the weaning stage. Rules have been introduced governing the duration of this stage, i.e. up to three months, and the maximum weight of the piglets, i.e. up to 40 kg. During this stage, the pigs may be fed on the raw materials permitted by the legislation in force on feeding livestock. A reference has been added to the ways in which the feed ration may be administered. The amendment also introduces the possibility, during that stage, for the pigs’ diet to be supplemented with vitamin, mineral and amino acid supplements and for additives to be used.
The amendment affects the single document.
26.   Article 5 of the product specification

Amendment 26
The amendment concerns Article 2(1)(b) of Law No 224/1989, Article 3(6) of the implementing rules, Article 5 of the new product specification and point 3.3 of the single document.
Description: The amendment inserts provisions on the growing stage, setting a maximum duration of up to five months and capping the maximum weight at 85 kg. The ‘Table of permitted raw materials’ has been inserted and is also to be used for the next stage, i.e. finishing, for which certain specific provisions have been laid down.
In the list of feeds used, the terminology has been updated in line with Commission Regulation (EU) No 68/2013 as updated by Commission Regulation (EU) 2017/1017.
The diet, which is traditionally founded on the raw materials that are typical of the pig rearing area identified in the product specification, is based on feed rations, selected by the farmer, composed of large quantities of maize, sorghum, barley, wheat, triticale, maize grain meal and/or corn cob meal and other raw materials that traditionally make up the diet of the heavy pigs used to produce cured meats in the areas that supply the raw material to produce Salame di Varzi.
The name used in Italian for ‘maize’ has been changed from 
                        ‘mais’
                      to 
                        ‘granturco’
                     .

                     ‘Barley flour’ has been changed to ‘barley’.

                     ‘Soya meal’ has been changed to ‘products obtained during extraction of soya beans’.

                     ‘Bran’ has been changed to ‘wheat bran and other by-products of wheat processing’.
The quantities of the following raw materials, which have now also been inserted for the growing stage, have been amended:






—



                           ‘maize’ has been increased from 40 % to ‘up to 65 %’ of the dry matter in the pigs’ diet;










—



                           ‘barley’ has been increased from 10 %-25 % to ‘up to 55 %’ of the dry matter in the pigs’ diet;










—



                           ‘wheat bran and other by-products of wheat processing’ has been increased from 10 %-15 % to ‘up to 20 %’ of the dry matter in the pigs’ diet;










—



                           ‘products obtained during extraction of soya beans’ has been increased from ‘a maximum of 15 %’ to ‘up to 20 %’ of the dry matter in the pigs’ diet.




The following have been included among the raw materials permitted in the pigs’ diet: ‘sorghum’, ‘wheat’, ‘triticale’, ‘maize silage’, ‘minor cereals’, ‘maize grain meal and/or corn cob meal’, ‘whole ear maize meal’, ‘maize gluten meal and/or corn gluten feed’, ‘maize germ meal’, ‘whey’, ‘buttermilk’, ‘dehydrated beet pulp’, ‘lucerne, high temperature dried’, ‘fruit pulp and tomato pulp (tomato pomace) as premix carriers’, ‘dried distillers’ grains and solubles’, ‘molasses’, ‘products obtained during extraction of sunflower seeds’, ‘products obtained during extraction of rapeseed’, ‘linseed expeller, linseed expeller feed, linseed meal, linseed meal feed’, ‘lipids with a melting point above 36 oC’, ‘yeasts’, ‘peas’, ‘other legume seeds’, ‘toasted soya bean and/’or soya expeller’, ‘fish meal’.
The amendment allows for tolerances on individual raw materials in accordance with the legislation in force.
The amendment specifies, in the notes to the ‘Table of permitted raw materials’:






—


that ‘whey’ and ‘buttermilk’ taken together must not exceed 15 litres per head per day;










—


the definition of ‘dried distillers’ grains and solubles’;










—


that if molasses are combined with molasses residue, the total nitrogen content must be less than 2 %;










—


that the crude fat content of products obtained during extraction of soya beans, sunflower seeds and rapeseed must not exceed 2,5 % of the dry matter.
Other specifications have been introduced that apply to both the growing and finishing stages:










—


in addition to the use of mineral supplements, the use of vitamin supplements and of additives has been added;










—


a maximum limit, in the dry matter of the diet, of 2 % for linoleic acid and 5 % for fat;










—


the feed ration may be given either in liquid form (swill) or dry.




It has been laid down that, during the growing stage, the dry matter from cereals must not be less than 45 %.
The amendment affects the single document.
27.   Article 5 of the product specification

Amendment 27
The amendment concerns the introduction to Article 5.2 of the product specification and point 3.3 of the single document.
Description: The amendment inserts a requirement that at least 50 % of the dry matter of the pig feed, on an annual basis, must come from the geographical area in which the pigs are reared.
The amendment affects the single document.
28.   Article 5 of the product specification

Amendment 28
The amendment concerns Article 2(1)(b) of Law No 224/1989, Article 5 of the new product specification and point 3.3 of the single document.
Description: Article 2(1)(b) of Law No 224/1989 has been amended in the part of Article 5.2 of the product specification concerning the finishing stage (now referred to in Italian as 
                        ‘ingrasso’
                      rather than 
                        ‘finissaggio’
                     ), with the duration of the stage now being four months rather than three months, the corresponding minimum age of the pigs at slaughter being inserted, and a reference being inserted to the pig carcass weight specified in Article 5.3 of the product specification.
The amendment affects the single document.
29.   Article 5 of the product specification

Amendment 29
The amendment concerns Article 3(6) of the implementing rules, Article 5 of the new product specification and point 3.3 of the single document.
Description: Article 3(6) of the implementing rules has been replaced by Article 5.2 of the new product specification, which describes the finishing stage. Reference is made to the ‘Table of permitted raw materials’ given for the growing stage, but it is stated that ‘toasted whole soya beans and/or soya expeller’ and ‘fish meal’ may not be used and that the dry matter from cereals must not be less than 55 % of the total.
The amendment affects the single document.
30.   Article 5 of the product specification

Amendment 30
The amendment concerns the introduction to Article 5.3 of the product specification and point 3.3 of the single document.
Description: The amendment introduces the section on ‘Slaughter’ and requires the age of the pig, at least 9 months, to be established at the time of slaughter by means of the slap mark of origin applied by the 28th day and/or the identification device replacing or combined with the slap mark, described in the section on the feeding and rearing of the pigs, as referred to in amendments 21, 22, 23 and 24.
The amendment affects the single document.
31.   Article 5 of the product specification

Amendment 31
The amendment concerns the introduction to Article 5.3 of the product specification but does not concern the single document.
Description: The amendment inserts the criterion for calculating the age of pigs for the purpose of slaughter.
The amendment does not affect the single document.
32.   Article 5 of the product specification

Amendment 32
The amendment concerns Article 2(1) of Law No 224/1989, Article 4(2) of the implementing rules, Article 5.3 of the new product specification and point 3.3 of the single document.
Description: The amendment rewords, in Article 5.3 of the new product specification, Article 2(1) of Law No 224/1989 and Article 4(2) (specifically subparagraph (b)) of the implementing rules for Law No 224/1989. The requirement for the meat to be fresh remains unchanged, allowing the deletion of the reference to Article 2(2) of Law No 224/1989 on the requirements for the meat used.
The amendment affects the single document.
33.   Article 5 of the product specification

Amendment 33
The amendment concerns Article 2(1)(b) of Law No 224/1989, Article 5.3 of the new product specification and point 3.3 of the single document.
Description: Article 2(1)(b) of Law No 224/1989 has been replaced by Article 5.3 of the new product specification, which provides that the meat must come from H Heavy carcasses weighing between 110,1 kg and 190,0 kg, instead of the requirement for a minimum live weight of 150 kg.
The amendment affects the single document.
34.   Article 5 of the product specification

Amendment 34
The amendment concerns the introduction to Article 5.3 of the product specification but does not concern the single document.
Description: The amendment specifies that the classification and weight data of individual carcasses must be ascertained at the time of slaughter.
The amendment does not affect the single document.
35.   Article 5 of the product specification

Amendment 35
The amendment concerns the introduction to Article 5.3 of the product specification but does not concern the single document.
Description: The amendment specifies that meat with evident PSE (‘pale, soft, exudative’) and DFD (‘dark, firm and dry’) myopathies or with obvious after-effects of previous inflammatory and traumatic conditions must not be used.
The amendment does not affect the single document.
36.   Article 5 of the product specification

Amendment 36
The amendment concerns Article 2(1)(c) of Law No 224/1989 but does not concern the single document.
Description: The amendment removes the references to slaughter methods and to feed withdrawal.
The amendment does not affect the single document.
37.   Article 5 of the product specification

Amendment 37
The amendment concerns Article 3(1) of Law No 224/1989 and Article 5.4 of the new product specification but does not concern the single document.
Description: Article 3(1) of Law No 224/1989 has been moved, without amendments, to Article 5.4 of the new product specification, which lays down the production-related requirements for Salame di Varzi.
The amendment does not affect the single document.
38.   Article 5 of the product specification

Amendment 38
The amendment concerns Article 3(2) of Law No 224/1989, Article 5.4 of the new product specification and point 3.2 of the single document.
Description: Article 3(2) of Law No 224/1989 has been replaced by Article 5.4.1 of the new product specification, with ‘suitably trimmed belly’ being moved from the list of meat cuts to the list of parts that may be used as fat when preparing the mixture.
The amendment affects the single document.
39.   Article 5 of the product specification

Amendment 39
The amendment concerns Article 3(3) of Law No 224/1989 and Article 5.4 of the new product specification but does not concern the single document.
Description: The amendment deletes the provision.
The amendment does not affect the single document.
40.   Article 5 of the product specification

Amendment 40
The amendment concerns Article 3(4) of Law No 224/1989, Article 5.4 of the new product specification and point 3.2 of the single document.
Description: Article 3(4) of Law No 224/1989 is replaced by Article 5.4.2 of the new product specification, in which the figures for the meat/fat ratio in the mix, per 100 kg of lean meat, have been changed from ‘40-45’ kg to ‘15-30’ kg. Accordingly, a new percentage range of between 13,0 % and 23,1 % has also been set.
The amendment affects the single document.
41.   Article 5 of the product specification

Amendment 41
The amendment concerns Article 3(5) of Law No 224/1989, Article 5.4 of the new product specification and point 3.2 of the single document.
Description: The amendment moves the content of Article 3(5) of Law No 224/1989 to Article 5.4.3 of the new product specification without amending it.
The amendment affects the single document.
42.   Article 5 of the product specification

Amendment 42
The amendment concerns Article 3(6) of Law No 224/1989, Article 5.4 of the new product specification and point 3.2 of the single document.
Description: The amendment moves the content of Article 3(6) of Law No 224/1989 to Article 5.4.4 of the new product specification without amending it.
The amendment affects the single document.
43.   Article 5 of the product specification

Amendment 43
The amendment concerns Article 10(1) of the implementing rules and Article 5 of the new product specification but does not concern the single document.
Description: Article 10(1) of the implementing rules has been moved to Article 5.4.5 of the new product specification and amended, with only the removal of the reference to Article 3(7) of Law No 224/1989.
The amendment does not affect the single document.
44.   Article 5 of the product specification

Amendment 44
The amendment concerns Article 10(1)(a) of the implementing rules, Article 5 of the new product specification and point 3.2 of the single document.
Description: Article 10(1)(a) of the implementing rules has been amended in Article 5.4.5(a) of the new product specification, with a new minimum sea salt content of 20 g/kg being set and the existing figure of 25 g/kg being set as the maximum figure in the range.
The amendment affects the single document.
45.   Article 5 of the product specification

Amendment 45
The amendment concerns Article 10(1)(b) of the implementing rules, Article 5 of the new product specification and point 3.2 of the single document.
Description: Article 10(1)(b) of the implementing rules has been amended in Article 5.4.5(b) of the new product specification. In the Italian text, sodium nitrate is now referred to as 
                        ‘nitrato di sodio’
                      rather than 
                        ‘sodio nitrato’
                      and sodium nitrite is now referred to as 
                        ‘nitrito di sodio’
                      rather than 
                        ‘sodio nitrito’
                      so as to use the correct chemical names of these two compounds, in line with Regulation (EC) No 1333/2008. The possibility has also been added of using potassium nitrate instead of sodium nitrate, or of using a mixture of those two compounds, or of using a mixture of them and sodium nitrite.
The amendment affects the single document.
46.   Article 5 of the product specification

Amendment 46
The amendment concerns Article 10(1)(b) of the implementing rules and Article 5 of the new product specification but does not concern the single document.
Description: Article 10(1)(b) of the implementing rules is amended in Article 5.4.5(b) of the new product specification, with the maximum figures for preservative use being replaced by the rule that preservatives may be used in accordance with the limits laid down in the legislation in force.
The amendment does not affect the single document.
47.   Article 5 of the product specification

Amendment 47
The amendment concerns Article 10(1)(c) of the implementing rules, Article 5 of the new product specification and point 3.2 of the single document.
Description: Article 10(1)(c) of the implementing rules has been amended in Article 5.4.5(c) of the new product specification, with the word ‘peppercorn’ being changed to ‘peppercorns’, the minimum black peppercorn content being changed to 1 g/kg and the existing figure of 2 g/kg being set as the maximum content.
The amendment affects the single document.
48.   Article 5 of the product specification

Amendment 48
The amendment concerns Article 10(1)(d) of the implementing rules, Article 5 of the new product specification and point 3.2 of the single document.
Description: Article 10(1)(d) of the implementing rules has been amended in Article 5.4.5(d) of the new product specification, with the minimum content of the infusion of garlic and filtered red wine being set at 7 ml/kg and the existing figure of 10 g/kg being set as the maximum content.
The amendment affects the single document.
49.   Article 5 of the product specification

Amendment 49
The amendment concerns Article 6 of Law No 224/1989, Articles 11(1) and (2) and 15(1) and (2) of the implementing rules, Annexes 1 and 2 to the implementing rules, Article 5 of the new product specification and point 3.6 of the single document.
Description: The amendment rewords the provisions on the identifying mark, which has been abolished, leaving the seal as the only device confirming that the salami complies with the product specification. The amendments are as follows:






—


Article 6(1) of Law No 224/1989 on the identifying mark has been deleted;










—


Article 5.4 of the new product specification rewords the provisions on the seal referred to in Article 6(2) of Law No 224/1989, Article 11(2) of the implementing rules and Annex 1 to the implementing rules, specifying that the seal is the only identification device capable, following the minimum maturation periods, of guaranteeing that the salami complies with the product specification;










—


it has been specified that the identification device, i.e. the seal, must always be present when whole salami is released for consumption, meaning that the rule on the identifying mark laid down in Article 15(1) of the implementing rules and Annex 2 to the implementing rules now applies to the seal;










—


paragraph 1 of Article 11 of the implementing rules has been deleted, as have the parts of paragraph 2 concerning the information on the production date and the name of the producer.




The amendment affects the single document.
50.   Article 5 of the product specification

Amendment 50
The amendment concerns the introduction to Article 5.4 of the product specification and point 3.6 of the single document.
Description: The amendment adds the possibility of using identification devices instead of, or in combination with, the seal.
The amendment affects the single document.
51.   Article 5 of the product specification

Amendment 51
The amendment concerns Article 4 of Law No 224/1989 and Article 5.5 of the new product specification but does not concern the single document.
Description: Article 4(1) of Law No 224/1989 has been amended in Article 5.5 of the new product specification, without amending its content, through the addition of a reference to the Salame di Varzi size formats described in Article 2(a) of the product specification.
The amendment merely clarifies the minimum maturation period, as referred to in the new Article 2 of the product specification, without changing that parameter for the various size formats, except that it is now laid down that Salame di Varzi weighing between 0,3 kg and 0,5 kg must be matured for at least 30 days [see also amendment 6]
The amendment does not affect the single document.
52.   Article 6 of the product specification

Amendment 52
The amendment concerns the introduction to Article 6 of the product specification and point 5 of the single document.
Description: The amendment inserts Article 6, describing Salame di Varzi’s link with the environment, into the product specification. The information is taken, without amendments, from the application for registration of Salame di Varzi as a PDO, i.e. the summary sheet (point 5, paragraphs (d) and (f)) sent in 1994 pursuant to the then applicable Article 17 of Council Regulation (EEC) No 2081/92 of 14 July 1992.
The amendment affects the single document.
53.   Article 7 of the product specification

Amendment 53
The amendment concerns Article 11(3) of the implementing rules, Annexes 1 and 2 to the implementing rules, Article 7 of the new product specification and point 3.6 of the single document.
Description: In Article 7 ‘Description, presentation and labelling’ of the new product specification, the amendment streamlines the provisions on the seal laid down in the law and the implementing provision, with paragraph 1 specifying the shape and proportions of the seal, the material it is made from and a description of the image on it. The shape and size of the seal are specified and it is laid down that it must be made of plastic or plastic-coated paper, replacing the reference to aluminium only. The seal shown in Figure 1, including its front and back, is described as follows:






—


the Salame di Varzi PDO identifying logo referred to in Article 7.2 of the product specification, which is the ‘logo of the Salame di Varzi protection association’ referred to in Annex 2 of the implementing rules;










—


the name ‘Salame di Varzi’, the abbreviation ‘D.O.P.’ [‘PDO’] and the words ‘Denominazione di Origine Protetta’ [‘Protected Designation of Origin’];










—


the European Union PDO symbol.




The references to serial numbers, the producer name and the date of production have been deleted.
The amendment affects the single document.
54.   Article 7 of the product specification

Amendment 54
The amendment concerns Annexes 1 and 2 to the implementing rules, Article 7 of the new product specification and point 3.6 of the single document.
Description: The amendment replaces the image of the seal in Annex 1 to the implementing rules with the model given as ‘Figure 1’. The front of the model features the Salame di Varzi PDO logo, which depicts the image shown in Annex 2 ‘Identifying mark’ to the implementing rules laying down the ‘logo of the control body’. Details of the colours to be used to reproduce the seal in Figure 1 have been inserted.
The amendment affects the single document.
55.   Article 7 of the product specification

Amendment 55
The amendment concerns Annex 2 to the implementing rules, Article 7 of the new product specification and point 3.6 of the single document.
Description: Article 2 of the implementing rules is amended in Article 7 ‘Description and presentation’ of the new product specification, with the identifying mark containing the ‘logo of the control body’ being renamed as the ‘Salame di Varzi PDO identifying logo’. The description of the Salame di Varzi identifying seal in Article 7.1 of the product specification requires the inclusion of the logo. The description, model image [Figure 2] and colour details have been inserted. The logo has been registered as a collective mark by the Salame di Varzi protection association, which allows it to be used by all producers, including those who are not members of the Salame di Varzi association.
The amendment affects the single document.
56.   Article 7 of the product specification

Amendment 56
The amendment concerns Article 14(1) of the implementing rules, Article 7 of the new product specification and point 3.6 of the single document.
Description: Article 14(1) of the implementing rules has been amended in the first indent of Article 7.3 of the new product specification, with the insertion of the elements that must feature on Salame di Varzi labels: the PDO logo or the designation, the words ‘Denominazione di Origine Protetta’ [‘Protected Designation of Origin’] or the abbreviation ‘D.O.P.’ [‘PDO], and the European Union PDO symbol.
The amendment affects the single document.
57.   Article 7 of the product specification

Amendment 57
The amendment concerns Article 14(2) of the implementing rules, Article 7 of the new product specification and point 3.6 of the single document.
Description: The amendment inserts the provision of Article 14(2) of the implementing rules into the second indent of Article 7.3 of the new product specification, with it being stated that the prohibitions that already apply to the labelling of Salame di Varzi also apply to advertising and promotion.
The amendment affects the single document.
58.   Article 1(1)(a) of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 58
The amendment concerns Article 1(1)(a) of the implementing rules but does not concern the single document.
Description: Article 1(1)(a) of the implementing rules has been deleted.
Reason: The deletion is appropriate as the definition in question is not needed in the product specification.
The amendment does not affect the single document.
59.   Article 1(1)(b) of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 59
The amendment concerns Article 1(1)(b) of the implementing rules but does not concern the single document.
Description: Article 1(1)(b) of the implementing rules has been deleted.
Reason: The deletion is necessary since the provision is not in line with the legislation in force on the difference between the functions of the producer group and those of the control body responsible for checking compliance with the product specification.
The amendment does not affect the single document.
60.   Article 2(2) of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 60
The amendment concerns Article 2(2) of the implementing rules but does not concern the single document.
Description: Article 2(2) of the implementing rules has been deleted.
The amendment does not affect the single document.
61.   Article 5 of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 61
The amendment concerns Article 5 of the implementing rules but does not concern the single document.
Description: Article 5 of the implementing rules has been deleted.
The amendment does not affect the single document.
62.   Article 6 of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 62
The amendment concerns Article 6 of the implementing rules but does not concern the single document.
Description: Article 6 of the implementing rules has been deleted.
The amendment does not affect the single document.
63.   Article 7 of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 63
The amendment concerns Article 7 of the implementing rules but does not concern the single document.
Description: Article 7 of the implementing rules has been deleted.
The amendment does not affect the single document.
64.   Article 12 of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 64
The amendment concerns Article 12 of the implementing rules but does not concern the single document.
Description: Article 12 of the implementing rules has been deleted.
The amendment does not affect the single document.
65.   Article 13 of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 65
The amendment concerns Article 13 of the implementing rules but does not concern the single document.
Description: Article 13 of the implementing rules has been deleted.
The amendment does not affect the single document.
66.   Article 14(3) and (4) of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 66
The amendment concerns Article 14(3) and (4) of the implementing rules but does not concern the single document.
Description: Articles 14(3) and (4) of the implementing rules have been deleted.
The amendment does not affect the single document.
67.   Article 16 of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 67
The amendment concerns Article 16 of the implementing rules but does not concern the single document.
Description: Article 16 of the implementing rules has been deleted.
The amendment does not affect the single document.
68.   Article 17 of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 68
The amendment concerns Article 17 of the implementing rules but does not concern the single document.
Description: Article 17 of the implementing rules has been deleted.
The amendment does not affect the single document.
69.   Article 18 of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 69
The amendment concerns Article 18 of the implementing rules but does not concern the single document.
Description: Article 18 of the implementing rules has been deleted.
The amendment does not affect the single document.
70.   Article 19 of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 70
The amendment concerns Article 19 of the implementing rules but does not concern the single document.
Description: Article 19 of the implementing rules has been deleted.
The amendment does not affect the single document.
71.   Article 20 of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 71
The amendment concerns Article 20 of the implementing rules but does not concern the single document.
Description: Article 20 of the implementing rules has been deleted.
The amendment does not affect the single document.
72.   Article 21 of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 72
The amendment concerns Article 21 of the implementing rules but does not concern the single document.
Description: Article 21 of the implementing rules has been deleted.
The amendment does not affect the single document.
73.   Article 22 of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 73
The amendment concerns Article 22 of the implementing rules but does not concern the single document.
Description: Article 22 of the implementing rules has been deleted.
The amendment does not affect the single document.
74.   Article 24 of the implementing rules for Law No 224 of 30 May 1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 74
The amendment concerns Article 24 of the implementing rules but does not concern the single document.
Description: Article 24 of the implementing rules has been deleted.
The amendment does not affect the single document.
75.   Article 2(1)(a) of Law No 224/1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 75
The amendment concerns Article 2(1)(a) of Law No 224/1989 as amended by Article 61 of Law No 142 of 19 February 1992, but does not concern the single document.
Description: Article 2(1)(a) of Law No 224/1989 has been deleted.
The amendment does not affect the single document.
76.   Article 3(7) of Law No 224/1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 76
The amendment concerns Article 3(7) of Law No 224/1989 as amended by Article 61 of Law No 142 of 19 February 1992, but does not concern the single document.
Description: Article 3(7) of law No 224/1989 has been deleted.
The amendment does not affect the single document.
77.   Article 8 of Law No 224/1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 77
The amendment concerns Article 8 of Law No 224/1989 as amended by Article 61 of Law No 142 of 19 February 1992, but does not concern the single document.
Description: Article 8 of law No 224/1989 has been deleted.
The amendment does not affect the single document.
78.   Article 9 of Law No 224/1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 78
The amendment concerns Article 9 of Law No 224/1989 as amended by Article 61 of Law No 142 of 19 February 1992, but does not concern the single document.
Description: Article 9 of law No 224/1989 has been deleted.
The amendment does not affect the single document.
79.   Article 10 of Law No 224/1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 79
The amendment concerns Article 10 of Law No 224/1989 as amended by Article 61 of Law No 142 of 19 February 1992, but does not concern the single document.
Description: Article 10 of law No 224/1989 has been deleted.
The amendment does not affect the single document.
80.   Article 11 of Law No 224/1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 80
The amendment concerns Article 11 of Law No 224/1989 as amended by Article 61 of Law No 142 of 19 February 1992, but does not concern the single document.
Description: Article 11 of law No 224/1989 has been deleted.
The amendment does not affect the single document.
81.   Article 12 of Law No 224/1989 as amended by Article 61 of Law No 142 of 19 February 1992
                           

Amendment 81
The amendment concerns Article 12 of Law No 224/1989 as amended by Article 61 of Law No 142 of 19 February 1992, but does not concern the single document.
Description: Article 12 of law No 224/1989 has been deleted.
The amendment does not affect the single document.
SINGLE DOCUMENT


                     ‘Salame di Varzi’
                  


EU No: PDO-IT-0208-AM01 – 27.3.2025
                  


PDO (X) PGI ( )

1.   Name(s) (of PDO or PGI)



                  ‘Salame di Varzi’
               

2.   Member State or Third Country

Italy
3.   Description of the agricultural product or foodstuff

3.1.   Combined Nomenclature code







—


16 – PREPARATIONS OF MEAT, OF FISH, OF CRUSTACEANS, MOLLUSCS OR OTHER AQUATIC INVERTEBRATES, OR OF INSECTS




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


                  ‘Salame di Varzi’ is an uncooked cured salami, cylindrical in shape, produced from a mixture of fresh pigmeat from the following cuts: shoulder, leg, loin, tenderloin, neck with nerves removed, prime mince, The fat used may come only from the jowl, top of the shoulder, rump [cultatello], back fat [lardello] or suitably trimmed belly. It is forbidden to use frozen or otherwise preserved meat. The meat/fat ratio in the mixture must be between 15 kg and 30 kg of fat for every 100 kg of meat.
The particle size of the meat and fat making up the mixture used for the salami must be that resulting from the use of a perforated plate with 12 mm holes. The mixture must be packed into pig casings and the product obtained must be tied with twine in a close mesh after being suitably pierced. The seasoning mix comprises sea salt, sodium nitrate or potassium nitrate or sodium nitrite or a mixture thereof, black peppercorns, infusion of garlic and red wine.

Commercial characteristics

Salame di Varzi comes in the following different size formats:






—


Salame di Varzi: weighing between 0,3 kg and 0,5 kg, matured for at least 30 days;










—


Salame di Varzi – Filzetta: weighing between 0,5 kg and 0,7 kg, minimum maturation period of 45 days;










—


Salame di Varzi – Filzettone: weighing between 0,7 kg and 1 kg, minimum maturation period of 60 days;










—


Salame di Varzi – Sottocrespone a budello semplice [with single casing]: weighing between 1 kg and 2 kg, minimum maturation period of 120 days;










—


Salame di Varzi – Cucito a budello doppio [with double casing]: weighing between 1 kg and 2,5 kg, minimum maturation period of 180 days.





Organoleptic characteristics







—


tender, bright red when sliced;










—


the texture must be compact and the fat must be perfectly white and present in the correct proportion;










—


mild, delicate flavour and fragrant, characteristic aroma, closely linked to the long maturation period.




3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

At least 50 % of the dry matter of the pig feed, on an annual basis, must come from the geographical area of rearing.
The raw materials on which the pigs are fed come from the geographical area in which they are reared. However, for climate-related or commercial reasons it might not be technically possible to source 100 % of the raw materials locally. In any case, pursuant to Article 47(2) of Regulation (EU) 2024/1143, the link with the territory and the quality of Salame di Varzi are guaranteed by ensuring that at least 50 % of the dry matter of the raw materials for the pigs, on an annual basis, comes from the geographical area of rearing.
Feed
The diet of the pigs used to produce the certified raw materials may be presented either in liquid form (‘swill’ or ‘mash’), traditionally mixed with whey and/or buttermilk, or dry. There are rules that must be respected regarding the use and composition of the feed ration. The pigs’ diet is based on the cereal crops of the geographical areas of origin of the meat as indicated in the product specification. However, in some years it may not be possible, for climate-related or commercial reasons, to obtain 100 % of the raw materials locally. In such cases, without the link with the territory or the quality of Salame di Varzi being undermined, it is ensured that at least 50 % of the dry matter of the feed for the pigs, on an annual basis, comes from the geographical area of rearing.
During the weaning stage, the diet consists of the raw materials permitted by the European Union legislation in force on feeding livestock. The pigs’ diet may be supplemented with vitamins, minerals and amino acids, and additives may be used in accordance with the legislation in force.
The following raw materials are allowed during the growing stage: maize; sorghum, barley, wheat, triticale, maize grain meal and/or corn cob meal; minor cereals, peas; whole ear maize meal, wheat bran and other by-products of wheat processing, products obtained during extraction of soya beans; maize silage, maize gluten meal and/or corn gluten feed, dehydrated beet pulp, products obtained during extraction of sunflower seeds, products obtained during extraction of rapeseed, other legume seeds, toasted whole soya beans and/or soya expeller; maize germ meal, molasses; lucerne (high temperature dried); dried distillers’ grains and solubles; fruit pulp and tomato pulp (tomato pomace) as premix carriers, linseed expeller, linseed expeller feed, linseed meal and linseed meal feed, lipids with a melting point above 36 °C, yeasts; fish meal; whey; buttermilk. During that stage, account must also be taken of the following specifications: the diet may be supplemented with vitamins and minerals, and additives may be used in accordance with the European Union legislation in force; the dry matter from cereals must not be less than 45 % of the total.
During the finishing stage, all of the specifications laid down for the growing stage must be complied with, with the following exceptions: the dry matter from cereals must not be less than 55 % of the total; the raw materials ‘toasted whole soya beans and/or soya expeller’ and ‘fish meal’ are excluded.
Raw materials
The rearing techniques are intended to obtain a heavy pig reared and slaughtered in the Lombardy, Emilia-Romagna or Piedmont regions.
The fresh pigmeat must come from pigs that are the offspring of:






(a)


boars of the traditional breeds Italian Large White, Italian Landrace and Italian Duroc, as improved by the Italian Herd Book, either purebred or crossbred between them, and sows of the traditional breeds Italian Large White and Italian Landrace, either purebred or crossbred between them;










(b)


boars of the traditional breeds mentioned in (a) and crossbred sows or sows of other genetic types provided that these are bred under selection and/or crossbreeding schemes involving the breeds Large White, Landrace or Duroc for the production of heavy pigs, the aims of which are compatible with those of the Italian Herd Book;










(c)


boars and sows of other genetic types provided that these are bred under selection and/or crossbreeding schemes involving the breeds Large White, Landrace or Duroc for the production of heavy pigs, the aims of which are compatible with those of the Italian Herd Book;










(d)


boars of the other genetic types mentioned in (c), and sows of the traditional breeds mentioned in (a).




The fresh pigmeat used to make the product may not come from:






—


boars and sows;










—


pigs carrying unfavourable traits, in particular susceptibility to stress (Porcine Stress Syndrome or PSS).




The fresh pigmeat to be used must come only from carcasses classified as H Heavy, with a carcass weight of between 110,1 kg and 190,0 kg, belonging to the relevant grades in the European Union scale for the classification of pig carcasses.
3.4.   Specific steps in production that must take place in the identified geographical area

The specific steps in the production of Salame di Varzi, from the selection of the meat until curing is complete, take place in the traditional production area geographically identified by the entire area within the current boundaries of the municipalities of Bagnaria, Brallo di Pregola, Cecima, Fortunago, Godiasco Salice Terme, Menconico, Montesegale, Ponte Nizza, Rocca Susella, Romagnese, Santa Margherita Staffora, Val di Nizza, the subdivision of Valverde in the municipality of Colli Verdi, Varzi and Zavattarello, all of which are part of mountain community No 1 (Oltrepò Pavese), with the municipalities of Borgo Priolo, Borgoratto Mormorolo, Montalto Pavese and the subdivision of Ruino in Colli Verdi municipality being excluded.
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


                  ‘Salame di Varzi’ must be released for consumption bearing the seal shown in Figure 1.

Figure 1






On the front of the seal, set against a hatched background depicting an incomplete image of two salami makers, are the ‘Salame di Varzi’ PDO identifying logo, the designation ‘SALAME DI VARZI’, the abbreviation ‘D.O.P.’ [PDO] and the associated words ‘Denominazione di Origine Protetta’ [‘Protected Designation of Origin’]. On the back of the seal is the European Union PDO symbol.
Alternative identification devices may be used instead of, or in combination with, the seal, provided that they ensure and guarantee that Salame di Varzi is traceable and trackable.
The ‘Salame di Varzi’ PDO identifying logo, shown in Figure 2, is a stylised drawing of four salami makers wearing the traditional salami maker’s apron, shown on an orange background with black hatched shadows, surrounded by a brown oval frame inside which the name ‘SALAME DI VARZI •D.O.P.•’ appears.

Figure 2






Salame di Varzi labels must feature the Salami di Varzi PDO identifying logo or, in clear, indelible letters that are larger than all other writing, the designation ‘Salame di Varzi’ immediately followed by the words ‘Denominazione di Origine Protetta’ [‘Protected Designation of Origin’] or the abbreviation ‘D.O.P.’ [‘PDO’] and the European Union PDO symbol.
It is prohibited to use any laudatory expressions such as extra [extra], super [super], classico [classic], autentico [authentic] or similar in combination with the designation ‘Salame di Varzi’. That prohibition also applies to advertising and promotion for Salame di Varzi, in whatever form or context.
4.   Concise definition of the geographical area

The pigs used to produce Salame di Varzi must be reared and slaughtered in the Lombardy, Piedmont or Emilia-Romagna regions.

            ‘Salame di Varzi’ is produced in the following municipalities: Bagnaria, Brallo di Pregola, Cecima, Fortunago, Godiasco Salice Terme, Menconico, Montesegale, Ponte Nizza, Rocca Susella, Romagnese, Santa Margherita Staffora, Val di Nizza, the subdivision of Valverde in the municipality of Colli Verdi, Varzi and Zavattarello, all of which are part of mountain community No 1 (Oltrepò Pavese), with the municipalities of Borgo Priolo, Borgoratto Mormorolo, Montalto Pavese and the subdivision of Ruino in Colli Verdi municipality being excluded.
5.   Link with the geographical area

The product’s history is linked to the development of a specific rural culture throughout the entire region known as ‘Padania’, the territory of origin of the raw material that is then processed in a much smaller area according to long-standing traditions that are typical of this product.
This product with a designation of origin has characteristics shaped by the environment and by natural and human factors. In particular, the properties of the raw material are absolutely specific to the larger geographical area identified, while the production of Salame di Varzi is founded on the conditions of the smaller area identified. The raw material, product and designation are all closely linked to the socio-economic development that has taken place in this area. Livestock-related developments in cereal farming and milk processing created conditions particularly suited to this type of production, which took hold in areas traditionally engaged in certain types of pig farming.

Reference to publication of the product specification


https://www.politicheagricole.it/flex/cm/pages/ServeAttachment.php/L/IT/D/1%252F6%252F1%252FD.432e2660067df7831a44/P/BLOB%3AID%3D18907/E/pdf?mode=download



(1)  Commission Delegated Regulation (EU) 2025/27 of 30 October 2024 supplementing Regulation (EU) 2024/1143 of the European Parliament and of the Council with rules concerning the registration and the protection of geographical indications, traditional specialities guaranteed and optional quality terms and repealing Delegated Regulation (EU) No 664/2014 (OJ L, 2025/27, 15.1.2025, ELI: http://data.europa.eu/eli/reg_del/2025/27/oj).


ELI: http://data.europa.eu/eli/C/2025/3433/oj
ISSN 1977-091X (electronic edition)