7.6.2023
EN
Official Journal of the European Union
C 199/17
The pH value of the meat (measured on the M. longissimus dorsi) is within the limits of the normal quality for pork (pH1 > 6,0 and pH2 between 5,5 and 6,1), with a meat colour of CIE L* < 50 and CIE a* > 15.
‘Meso turopoljske svinje’ has a darker, redder colour, a more compact muscle texture and less surface secretion than pork of standard production.
It has an innately higher degree of fat accumulation, especially in the subcutaneous part and between the muscles.
The cooled adipose tissue is firm, and glossy-white in colour.
When consumed, the cooked meat has an elastic, juicy consistency, full of flavour and a specific aroma from the rendered fat of the meat.
3.3.
Feed (for products of animal origin only) and raw materials (for processed products only) During the suckling period, from 3 weeks of age to around 10 days after weaning, the piglets may be fed a ready-made feed mix for suckling pigs with a minimum of 18 % crude protein, and with a minimum of 16 % crude protein until the beginning of fattening.
After weaning, until fattening begins, compound feed produced on the farm may also be used to feed the piglets, the basis of which (minimum 70 %) is made up of cereals (maize, barley, wheat, triticale) with a protein and vitamin-mineral supplement necessary for a balanced diet.
The piglets are fed meals, and a sufficient supply of fresh drinking water must be available to them at all times.
During rearing, the piglets must have access to coarse fodder.
Fattening starts from 4 to 6 months of age.
The pigs in fattening are fed a mix of grass and other natural sources of food available locally (herbs, tree fruits, wild fruits, roots, tubers, mushrooms, insects, worms, snails, shells, etc.), which they find by grazing and burrowing, with a daily supplement of feed to supplement fattening.
At least 75 % of the concentrate supplement must be made up of cereals, with a protein and vitamin-mineral supplement necessary for a balanced diet (minimum 12 % crude protein).
The maximum daily intake of such feed is limited to 2 % of the animal’s live weight, or exceptionally up to 3 % in the event of natural disasters (droughts, floods, hailstorms, etc.) when grazing is not possible.
A supplement of coarse fodder must be available to the fattening pigs: fresh alfalfa and alfalfa hay, clover/grass mixtures, haylage, pumpkin, turnip, brassica vegetables, potatoes, nettles, fruit and vegetables, wheat bran, and beet pulp.
All feed – except feed for which a sufficient quantity (protein, mineral and vitamin supplements) cannot be produced due to local constraints, or which cannot be sourced locally due to natural disasters – must come from the geographical production area.
Exceptionally, in the event of natural disasters (droughts, floods, hailstorms) preventing the production of the necessary feed in the defined area, the same type of feed may be sourced from other areas, for which the owner must provide documentary evidence.
The maximum amount of feed which may come from outside the geographical area referred to in point 4 must not exceed 50 % of dry matter on an annual basis.
3.4.
Specific steps in production that must take place in the identified geographical area All stages of the production of ‘Meso turopoljske svinje’, including farrowing and the rearing, fattening and slaughtering of the pigs, must take place within the geographical area referred to in point 4.
Exceptionally, breeding animals may come from outside the defined area if there are justified zootechnical requirements (e.g. blood refreshment).
All registered or approved establishments involved in the production chain of ‘Meso turopoljske svinje’ (farms and abattoirs) must be located within the defined geographical area.
3.5.
Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to ‘Meso turopoljske svinje’ may be sold as chilled (fresh) or frozen meat, by the piece or sliced, in bulk or packaged.