natgillin/translations-raw huggingface dataset:
Pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012, Slovenia’s application to register the name ‘Slovenski med’ was published in the Official Journal of the European Union [2].
U skladu s člankom 50. stavkom 2. točkom (a) Uredbe (EU) br. 1151/2012, zahtjev Slovenije za upis naziva „Slovenski med” u registar objavljen je u Službenom listu Europske unije [2].
As no statement of opposition under Article 51 of Regulation (EU) No 1151/2012 has been received by the Commission, that name should therefore be entered in the register,
Budući da Komisiji nije dostavljen ni jedan prigovor u smislu članka 51. Uredbe (EU) 1151/2012, taj naziv potrebno je upisati u registar,
OJ C 157, 4.6.2013, p. 12.
SL C 157, 4.6.2013., str. 12.
Slovenski med (PGI)
Slovenski med (ZOZP)
Commission Implementing Regulation (EU) No 1184/2013
Provedbena uredba Komisije (EU) br. 1184/2013
entering a name in the register of protected designations of origin and protected geographical indications (Prés-salés du Mont-Saint-Michel (PDO))
o upisu naziva u registar zaštićenih oznaka izvornosti i zaštićenih oznaka zemljopisnog podrijetla (Prés-salés du Mont-Saint-Michel (ZOI))
Pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012, France’s application to register the name ‘Prés-salés du Mont-Saint-Michel’ was published in the Official Journal of the European Union [2].
U skladu s člankom 50. stavkom 2. točkom (a) Uredbe (EU) br. 1151/2012, zahtjev Francuske za upis naziva „Prés-salés du Mont-Saint-Michel” u registar objavljen je u Službenom listu Europske unije [2].
As no statement of objection under Article 51 of Regulation (EU) No 1151/2012 has been received by the Commission, the name ‘Prés-salés du Mont-Saint-Michel’ should therefore be entered in the register,
Budući da Komisiji nije dostavljen ni jedan prigovor u smislu članka 51. Uredbe (EU) br. 1151/2012, naziv „Prés-salés du Mont-Saint-Michel” potrebno je upisati u registar,
OJ C 57, 27.2.2013, p. 19.
SL C 57, 27.2.2013., str. 19.
Prés-salés du Mont-Saint-Michel (PDO)
Prés-salés du Mont-Saint-Michel (ZOI)
Commission Implementing Regulation (EU) No 1185/2013
Provedbena uredba Komisije (EU) br. 1185/2013
of 21 November 2013
оd 21. studenoga 2013.
entering a name in the register of protected designations of origin and protected geographical indications (Pâté de Campagne Breton (PGI))
o upisu naziva u registar zaštićenih oznaka izvornosti i zaštićenih oznaka zemljopisnog podrijetla (Pâté de Campagne Breton (ZOZP))
Regulation (EU) No 1151/2012 repealed and replaced Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs [2].
Uredbom (EU) br. 1151/2012 stavljena je izvan snage i zamijenjena Uredba Vijeća (EZ) br. 510/2006 od 20. ožujka 2006. o zaštiti zemljopisnih oznaka i oznaka izvornosti poljoprivrednih i prehrambenih proizvoda [2].
Pursuant to Article 6(2) of Regulation (EC) No 510/2006, France’s application to register the name ‘Pâté de Campagne Breton’ was published in the Official Journal of the European Union [3].
U skladu s člankom 6. stavkom 2. Uredbe (EZ) br. 510/2006, zahtjev Francuske za upis naziva „Pâté de Campagne Breton” objavljen je u Službenom listu Europske unije [3].
The Netherlands stated its opposition to the registration under Article 7(1) of Regulation (EC) No 510/2006.
Nizozemska je podnijela prigovor takvom upisu na temelju članka 7. stavka 1. Uredbe (EZ) br. 510/2006.
That opposition was deemed admissible under Article 7(3) of the Regulation.
Taj je prigovor ocijenjen dopuštenim na temelju članka 7. stavka 3. navedene Uredbe.
The statement of opposition related essentially to non-compliance with the conditions set out in Article 2(1)(b) of Regulation (EC) No 510/2006 and specifically to the fact that the raw material, i.e. pigmeat, must come from pig breeds recognised in France and is not subject to objective quality criteria.
Podneseni prigovor odnosio se uglavnom na nepoštivanje uvjeta iz članka 2. stavka 1. točke b) Uredbe (EZ) br. 510/2006, a konkretno na činjenicu da sirovina, odnosno svinjetina, mora potjecati od pasmina svinja priznanih u Francuskoj te da ne podliježe objektivnim kriterijima kvalitete.
By letter of 24 October 2012 the Commission asked the interested parties to hold appropriate consultations.
Dopisom od 24. listopada 2012. Komisija je pozvala zainteresirane strane da započnu s primjerenim savjetovanjem.
France and the Netherlands reached agreement within the stipulated six-month period.
Francuska i Nizozemska postigle su sporazum unutar zahtijevanog roka od šest mjeseci.
Under that agreement, minor amendments were made to the specification and the single document by deleting the paragraphs relating to the pigs’ genetics and replacing them by objective criteria introducing a causal link between the quality of the pigmeat and that of the end product.
Na temelju tog sporazuma unesene su manje izmjene u specifikacije i jedinstveni dokument tako da su stavke u vezi s genetikom svinja brisane i zamijenjene objektivnim kriterijima kojima se uvodi uzročno-posljedična veza između kvalitete svinjetine i kvalitete konačnog proizvoda.
The name ‘Pâté de Campagne Breton’ should therefore be entered in the register of protected designations of origin and protected geographical indications; the single document should be adapted and the amended version of it published,
Prema tome naziv „Pâté de Campagne Breton” treba biti upisan u registar zaštićenih oznaka izvornosti i zaštićenih oznaka zemljopisnog podrijetla te je potrebno uskladiti jedinstveni dokument i objaviti njegovu izmjenu,
The name contained in Annex I to this Regulation is hereby entered in the register.
Naziv naveden u Prilogu ovoj Uredbi upisuje se u registar.
Done at Brussels, 21 November 2013.
Sastavljeno u Bruxellesu 21. studenoga 2013.
OJ L 343, 14.12.2012, p. 1.
SL L 343 od 14.12.2012., str. 1.
OJ C 91, 28.3.2012, p. 4.
SL C 91 od 28.3.2012., str. 4.
Pâté de Campagne Breton (PGI)
Pâté de Campagne Breton (ZOZP)
Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs [1]‘PÂTÉ DE CAMPAGNE BRETON’
Uredba Vijeća (EZ) br. 510/2006 od 20. ožujka 2006. o zaštiti zemljopisnih oznaka i oznaka izvornosti poljoprivrednih i prehrambenih proizvoda [1]„PÂTÉ DE CAMPAGNE BRETON”
EC No: FR-PGI-0005-0879-23.5.2011
EZ br.: FR-PGI-0005-0879-23.5.2011.
‘Pâté de Campagne Breton’ is a pure pork pâté made from pigmeat and pig offal.
„Pâté de campagne breton” je svinjska pašteta proizvedena od svinjskog mesa i iznutrica.
It must contain the following meat ingredients: skinned throats (≥ 25 %), liver (≥ 20 %), cooked rinds (≥ 5 %) and fresh onions (≥ 5 %).
Obvezno sadržava ove mesne sastojke: vrat bez kože (≥ 25 %), jetra (≥ 20 %), pečene svinjske kožice (≥ 5 %) i svježi luk (≥ 5 %).
The meat ingredients and the onions must be fresh.
I mesni sastojci i luk moraju biti svježi.
‘Pâté de Campagne Breton’ is composed of several large, coarsely minced pieces distributed uniformly throughout a slice.
Pašteta „pâté de campagne breton” sadržava velike i brojne grubo mljevene komade koji su jednolično raspoređeni unutar odrezane kriške.
Its colour is darkish, its texture firm and it has a pronounced taste of meat, liver and onions.
Tamnije je boje, čvrste teksture te izrazitog okusa po mesu, jetri i luku.
In addition to the ingredients which must be present in ‘Pâté de Campagne Breton’, non-meat ingredients represent a maximum of 15 % of the total mass used, onions excluded: water (in all its forms), broth ≤ 5 %, sugars (saccharose, dextrose, lactose) ≤ 1 %, fresh whole eggs, fresh egg whites ≤ 2 % by weight of dry matter/stuffing, flour, starches ≤ 3 %, ascorbic acid and sodium ascorbate (max. 0,03 % of the total mass used), jelly and pig’s G gelatin, salt: ≤ 2 %, pepper: ≤ 0,3 %, other spices (nutmeg, garlic, shallot, parsley, thyme, laurel), ciders and apple-based spirits (eau-de-vie, lambig, etc.), Chouchen, sodium or potassium nitrite, plain caramel for the browning.
Osim obveznih sastojaka, „pâté de campagne breton” sadržava prilikom izrade najviše 15 % nemesnih sastojaka, osim luka: vodu (u svim oblicima), mesni temeljac ≤ 5 %, šećere (saharoza, dekstroza, laktoza) ≤ 1 %, svježa cijela jaja, svježi bjelanjak ≤ 2 % u suhoj/mljevenoj tvari, brašna, škrob ≤ 3 %, askorbinsku kiselinu i natrijev askorbat (najviše 0,03 % prilikom izrade), svinjsku hladetinu i želatinu G, sol: ≤ 2 %, papar: ≤ 0,3 %, druge začine (muškatni oraščić, češnjak, vlasac, peršin, majčina dušica, lovor), jabučni sok i alkohol na bazi jabuke (rakija, bretonska jabukovača lambig …), chouchen – bretonsku medovaču, natrijev ili kalijev nitrit, uobičajeni karamel za boju.
The following ingredients, taken together, must not exceed 1,7 % of the total mass used: jelly and pig’s G gelatin, nutmeg, garlic, shallot, parsley, thyme, laurel, ciders and apple-based spirits (eau-de-vie, lambig, etc.), Chouchen, sodium or potassium nitrite.
Smjesa sastojaka ne smije prilikom izrade sadržavati više od 1,7 %: svinjske hladetine i želatine G, muškatnog oraščića, češnjaka, vlasca, peršina, majčine dušice, lovora, jabučnog soka i alkohola na bazi jabuke (rakija, bretonska jabukovača …), chouchena – bretonske medovače, natrijevog ili kalijevog nitrita.
During production, the diameter of the chopped pieces is varied according to the shape of the pâtés in order to achieve a satisfying appearance, whatever the size of the slice:
Prilikom izrade promjer komadića se prilagođava veličini paštete radi postizanja zadovoljavajućeg izgleda bez obzira na veličinu odrezane kriške:
For packaging sizes ≥ 200 g => diameter of pieces ≥ 8 mm,
za pakiranja ≥ 200 g => promjer komadića ≥ 8 mm,
For packaging sizes ≥ 200 g => diameter of pieces ≥ 6 mm.
za pakiranja ≤ 200 g => promjer komadića ≥ 6 mm.
The pieces are then mixed with the fine stuffing consisting of the minced meat and non-meat ingredients.
Komadići se potom miješaju s nadjevom od fino usitnjenih mesnih i nemesnih sastojaka.
The fats may be scalded and added warm to the stuffing.
Masnoće se mogu zagrijati i tople umiješati u smjesu.
The stuffing is then packed and cooked in the oven or aseptically canned (packed in a metal can, a glass bowl or a jar).
Smjesa se zatim pakira radi pečenja u pećnici ili apertizacije (pakirano u metalne kutije, staklene čaše ili staklenke).
In the case of products that are presented fresh, the preparation is covered with a fresh pig’s caul and cooked in the oven in order to obtain a characteristic crust.
U pogledu proizvoda koji se nude svježi, pripravak se prekrije svježom svinjskom maramicom, zatim peče u pećnici, pri čemu nastane karakteristična korica.
The preserved pâtés are browned in the oven until a brown crust forms and then set and sterilised.
Konzervirana pašteta zapeče se u pećnici kako bi se uhvatila smeđa korica, zatim se zatvara i sterilizira.
In order to reduce the presence of animals bearing genetically unfavourable characteristics, the pigs must be free of allele RN less.
Da bi se smanjila prisutnost životinja koje su nositelji nepovoljnih genetičkih svojstava, svinje moraju biti bez alela RN minus.
The meats used in the production of ‘Pâté de Campagne Breton’ must derive from pig carcasses weighing more than 80 kilograms.
Meso koje se rabi u proizvodnji „pâté de campagne breton” mora biti dobiveno iz lešina svinja težih od 80 kilograma.
Carcasses that are too light and of low nutritional and technological quality are excluded.
Isključuju se prelagane lešine, male nutritivne i tehnološke vrijednosti.
In order to limit stress, which is detrimental to the quality of the meat and fat, the animals must be free of the allele making them sensitive to halothane and there must be a minimum period of two hours between the unloading of the animal at the slaughterhouse and the time of slaughter.
Da bi se smanjio stres koji nepovoljno utječe na kvalitetu mesa i masti, životinje moraju biti bez alela osjetljivog na halotan te mora proteći rok od najmanje dva sata između istovara životinja u klaonici i njihova klanja.
The specification does not refer to any specific requirements.
U specifikaciji se ne spominju posebni zahtjevi.
The production of ‘Pâté de Campagne Breton’ is carried out in the geographical area.
„Pâté de campagne breton” proizvodi se u zemljopisnom području.
‘Pâté de Campagne Breton’ is presented:
Proizvod „pâté de campagne breton” nudi se:
either fresh and packed in a terrine, under film or a modified atmosphere or under vacuum, or
svjež i pakiran u glinene zdjelice, u prozirnoj foliji ili s izmijenjenom atmosferom ili vakumiran, ili
fresh and cut at the place of production, or
svjež te se reže na samome mjestu proizvodnje, ili
fresh, sliced and packed under film or a modified atmosphere or under vacuum for self-service sale, or
svjež i narezan te pakiran u prozirnu foliju ili s izmijenjenom atmosferom ili vakumiran, ili
aseptically canned and packed in a glass bowl, a metal can or a jar.
apertiziran i pakiran u staklene čaše ili metalne kutije ili staklenke.
Its weight varies between 40 g and 10 kg.
Njegova se težina kreće između 40 g i 10 kg.
The labelling must include the following elements: the name of the PGI, ‘Pâté de Campagne Breton’, the name and address of the certifying body and, if applicable, its certified collective mark pursuant to the rules governing its use, as well as the European Union PGI logo.
Etiketa treba sadržavati ove podatke: naziv ZOZP-a „pâté de campagne breton”, naziv i adresu certifikacijskog tijela te možebitni skupni certifikacijski znak u skladu s utvrđenim pravilima uporabe i logotip ZOZP-a Europske unije.
The geographical area is the traditional production area of this product.
Zemljopisno područje je tradicionalno područje proizvodnje ovog proizvoda.
It comprises the total areas of the following departments: Côtes-d’Armor, Finistère, Ille-et-Vilaine, Loire-Atlantique and Morbihan.
Obuhvaća sljedeće departmane u cijelosti: Côtes-d’Armor, Finistère, Ille-et-Vilaine, Loire-Atlantique i Morbihan.
Historic Brittany corresponds to the traditional production area of ‘Pâté de Campagne Breton’.
Tradicionalno područje proizvodnje „pâté de campagne breton” podudara se s povijesnom Bretanjom.
Brittany has a centuries-long charcuterie-making tradition.
Bretonska tradicija suhomesnatih prerađevina postoji već stoljećima.
In the days of Ducal Brittany in the 16th century, Breton families slaughtered their pigs and made their own cured meats.
U 16. stoljeću kada je Bretanja bila vojvodstvo bretonske su obitelji klale svinje i proizvodile mesne prerađevine – usoljeno meso.
Bretons have turned this distinctive factor to good use in the production of a wide variety of charcuterie products, in particular ‘Pâté de Campagne Breton’, which made it possible to avoid wasting offal and meat leftovers from the cutting up of a pig.
Bretonci su tu osobitost iskoristili kroz proizvodnju brojnih vrsta suhomesnatih proizvoda, a osobito proizvoda „pâté de campagne breton” čijim su se pripravljanjem iskorištavale iznutrice i ostaci mesa preostali nakon razrezivanja svinje.
The specificity of ‘Pâté de Campagne Breton’ is based on a specific quality and special know-how as well as on the product’s reputation.
Posebnost „pâté de campagne breton” temelji se na utvrđenoj kvaliteti, posebnom umijeću te na ugledu.
A. Specific quality
A. Utvrđena kvaliteta
The liver, the throat, the rind and possibly the edible parts of the head or the heart went into making Pâté de Campagne Breton’.
U sastav „pâté de campagne breton” ulazili su jetra, vrat, koža i možebitno jestivi dijelovi glave ili srce.
The liver, which was considered a fine part of the animal, gives the pâté its taste, colour, smoothness and special flavour.
Jetra koja se smatra plemenitim dijelom daje pašteti okus, boju, masnoću i poseban okus.
Throats, cooked rinds and onions are three other indispensable traditional ingredients of ‘Pâté de Campagne Breton’, which also contribute to the product’s specific organoleptic characteristics.
Vratovi, pečene kožice i luk predstavljaju druga tri nužna tradicionalna sastojka „pâté de campagne breton” koji također čine specifična organoleptička svojstva proizvoda.
The onions, found in most traditional Breton recipes, are used for seasoning.
Luk koji se nalazi u većini tradicionalnih bretonskih recepata služi kao začin.
The liver, lean meat and fat used in the product must be minced coarsely.
Jetra, krto meso i masnoća trebaju se grubo mljeti.
The presence of large pieces of meat has to do with the production methods used formerly.
Prisutnost većih komada mesa veže se uz nekadašnje načine proizvodnje.
Today, in order to preserve this special feature, charcuterie producers must master the mincing method in order to obtain pieces with a large diameter.
Kako bi se očuvala ta posebnost, proizvođači suhomesnatih proizvoda danas moraju ovladati tehnikom sjeckanja da bi dobili veliki promjer komada mljevenog mesa.
The presence of a caul on top of the pâté, formerly used to shape the filling and protect the product, is still an obligatory feature of ‘Pâté de Campagne Breton’ when presented fresh, in order to preserve its traditional appearance.
Svinjska maramica na gornjoj strani paštete, koja se prvotno koristila za oblikovanje smjese i zaštitu proizvoda, i dalje se obvezno stavlja na proizvod „pâté de campagne breton” u svježem obliku, kako bi se zadržao nekadašnji izgled.
This makes it possible to obtain specific organoleptic characteristics: a firm and crisp texture, a pronounced taste of meat, cooked pork, liver and onions.
Time se postižu specifična organoleptička svojstva: čvrsta i hrskava tekstura, izrazit okus po mesu, jetri i luku.
B. Another characteristic: special know-how
B. Drugo svojstvo: posebno umijeće
The former practice was to use the meats immediately after the pig was cut up.
Nekadašnja praksa je bila uporabiti meso čim bi se svinja razrezala.
In the old days, the mechanical tools (meat axes, knives) used to cut up the pig and the meats resulted in large pieces and therefore in a coarsely minced pâté de campagne.
Uporabom mehaničkih sredstava za razrezivanje svinje i mesa (satare, noževi) u prošlosti su se dobivali veći komadi mesa te se „pâté de campagne breton” proizvodio od većih sjeckanih komada.
‘Pâté de Campagne Breton’ used to be cooked in the baker’s or village’s bread oven, in open dishes called ‘plats sabots’ or ‘casse à pâté’ or in receptacles.
„Pâté de campagne breton” pekao se nekada u pekarevoj ili seoskoj krušnoj peći u otvorenim pladnjima zvanima „plats sabots”, „casse à pâté” ili u posudama.
Cooking in a dry oven in open dishes causes the sugars to caramelise and provokes reactions that contribute to the brown colour of the crust.
Pečenje u pećnici sa suhim zrakom u otvorenim pladnjevima potiče karameliziranje šećera i izaziva reakcije zbog kojih korica poprimi smeđu boju.
Prior to cooking, the pâté was also covered with a pig’s caul intended to smoothen, shape and protect the preparation.
Prije pečenja pašteta se pokrivala svinjskom maramicom zaradi zaglađivanja, oblikovanja i zaštite pripravka.
It prevented the stuffing from running out and the product from drying.
Time se sprječavalo da smjesa prekipi preko rubova i da se proizvod isuši.
‘Pâté de Campagne Breton’ owes its specificities to its production method, which has been passed on from generation to generation in the charcuterie trade and is officially recognised, as shown by the fact that a special definition of it is included in the ‘Code des usages de la Charcuterie, de la Salaison et des Conserves de Viandes’, under the category ‘Pâté de campagne supérieur’.
„Pâté de campagne breton” je poseban zbog takvog načina proizvodnje koji se prenosio među svim proizvođačima suhomesnatih proizvoda, a priznan je jer se specifična definicija nalazi u Code des usages de la Charcuterie, de la Salaison et des Conserves de Viandes, u kategoriji „Pâté de campagne supérieur”.
C. A reputation
C. Ugled
In line with the tradition of family-based production, the small-scale production of ‘Pâté de Campagne Breton’ has been maintained over the years.
Obrtnička proizvodnja „pâté de campagne breton” održala se godinama kroz tradiciju obiteljske proizvodnje.
In olden times, this home-made dish was prepared after the ‘Fest an oc’h’, a feast held in connection with the sacrifice of pigs.
Nekada se to domaće jelo pripremalo nakon „Fest an oc’h”, svetkovine žrtvovanja praščića.
True to its reputation, ‘Pâté de Campagne Breton’ has an important place in France’s culinary heritage.
„Pâté de campagne breton” čuva svoj ugled i ima posebno mjesto u kulinarskoj baštini Francuske.
For more than 30 years, Brittany’s manufacturers have worked together to perpetuate the reputation and specificity of ‘Pâté de Campagne Breton’.
Prije više od 30 godina bretonski su se poduzetnici udružili kako bi sve do danas nastavili ugled i posebnost „pâté de campagne breton”.
It is a charcuterie product that is appreciated by distributors and consumers alike.
Taj mesni proizvod cijene i distributeri i potrošači.
Brittany’s fish canning industry developed strongly at the end of the 19th century.
Potkraj 19. stoljeća u Bretanji se snažno razvila industrija ribljih konzervi.
Soon these companies started preserving other foods too by canning them aseptically.
Ubrzo su ta poduzeća počela konzervirati i drugu hranu postupkom apertizacije.
In fact, ‘Pâté de Campagne Breton’ was canned aseptically for the first time several decades ago.
„Pâté de campagne breton” proizvedena je prvi put apertizacijom prije nekoliko desetljeća.
Nowadays, consumers appreciate both fresh and aseptically canned ‘Pâté de Campagne Breton’.
Danas potrošači jednako cijene svježi ili apertizirani „pâté de campagne breton”.
‘Pâté de Campagne Breton’ derives from a long tradition of pig rearing and from the processing of pigs at their place of rearing.
„Pâté de campagne breton” proizlazi iz duge tradicije svinjogojstva i prerade svinjskog mesa na mjestu uzgoja.
Very early on, Brittany’s agricultural system started focusing on rearing, in particular on the rearing of pigs on each holding.
Bretonska poljoprivredna gospodarstva vrlo su se brzo usmjerila na uzgoj stoke, osobito na uzgoj svinja na svakoj farmi.
In this way producers learned to process all of the pieces of meat at their disposal.
Tako su proizvođači naučili preraditi svaki komad mesa koji su imali.
As production started immediately after the animal was cut up, the freshness of the product was guaranteed at a time when meat preservation methods were limited.
Počinjanje proizvodnje čim se meso razreže jamčilo je svježinu proizvoda u doba kada su bila ograničena sredstva za konzerviranje mesa.
Traditionally, all the edible parts of the pig were used, which gave the product a particular texture and taste.
Tradicionalno su se rabili svi jestivi dijelovi svinje koji su davali osobitu teksturu i aromu proizvodu.
The use of livers, considered a fine part of the pig at the beginning of the 20th century, soon became one of the principal characteristics of ‘Pâté de Campagne Breton’, giving it a pinkish colour and a very specific taste.
Vrlo brzo se pokazalo da su jetra koja su se početkom 20. stoljeća smatrala plemenitim dijelom svinjskog mesa jedna od glavnih posebnosti „pâté de campagne breton”, koja obilježavaju proizvod svojom ružičastom bojom i vrlo specifičnim okusom.
Producers made use of the extensive range of vegetables grown locally by introducing onions into ‘Pâté de Campagne Breton’.
Proizvođači su iskoristili obilje domaćih povrtnih kultura i u „pâté de campagne breton” dodali luk.
The presence of onions contributes to the product’s particular taste, because during cooking, the fruity taste of the onions comes to the fore and complements the meaty taste perfectly.
Luk pridonosi posebnom okusu proizvoda jer se pri pečenju izražava sav voćni okus luka i savršeno se sljubljuje s mesnim okusom.
‘Pâté de Campagne Breton’ results from the know-how of the producers, who have succeeded in giving the product special characteristics.
„Pâté de campagne breton” je plod umijeća proizvođača koji su znali dati proizvodu posebna svojstva.