EN
C 229/30
Official Journal of the European Union
14.6.2022
The meat of ‘Arnaki Limnou’ is sold fresh in the following forms: — whole — half-carcass — as cuts by weight.
3.3.
Feed (for products of animal origin only) and raw materials (for processed products only) The lambs are born between the end of November and the end of February and are fed mainly on their mothers’ milk, suckling for a period of 45-60 days.
At the end of this period, the lambs become accustomed to consuming coarse fodder using adaptation feeds consisting of coarse foodstuffs such as the hay of cereals and legumes produced locally.
After weaning, there is usually a period of 1 to 2 months in spring when the lambs graze on local vegetation with the adult sheep.
The population of sheep reared on Limnos and Agios Efstratios (‘Limnos sheep’) has been influenced to a limited extent by the Mytilini (or Lesvos) and Chios breeds.
The diet of the adult sheep is largely based on free grazing in the pastures of the specific geographical area.
The sheep’s diet also includes supplementary mixes containing, usually, products derived from cereals, legumes, cereal straw (mainly durum wheat), clover and oilseed products, which are mainly produced in the demarcated geographical area, vitamins and trace elements.
3.4.
Specific steps in production that must take place in the identified geographical area The designation ‘Arnaki Limnou’ can be used solely and exclusively for lambs born, reared and slaughtered within the demarcated area.
This includes bleeding and skinning.
The sheep from which the lambs are born have also been born and reared in the demarcated 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 In addition to the labelling requirements laid down in national and EU legislation, regardless of how the product is presented for sale (whole, half-carcass or in cuts), the following special logo is attached to the meat of ‘Arnaki Limnou’:
The above logo must be accompanied by a code number identifying the animal and the holding from which the carcass originated, as well as the date of slaughter.
The code number is formed of: — the numerical code corresponding to the holding on which the animals were produced — the identity code of the live animal corresponding to the carcass — the date of slaughter.