natgillin/translations-raw huggingface dataset:
When they have been weaned, they undergo a process of fattening up on hay, fodder, etc. produced on the holding, plus natural feed based on cereals, until they are slaughtered.
Nakon odvikavanja od sisanja prolaze kroz postupak tovljenja sijenom, krmnim biljem itd., proizvedenima na gospodarstvu, uz dodatak prirodne hrane za životinje temeljene na žitaricama te ih se tako hrani do klanja.
In times of food scarcity due to adverse weather conditions and in the fattening phase, they may be given maintenance rations of fodder and hay sourced exclusively from the geographical area and also feed of plant origin, mainly consisting of cereals (at least 60 % of its quantitative composition) not exceeding 50 % of the annual dry matter.
Kad je hrana oskudna zbog loših vremenskih uvjeta i u fazi tovljenja, može im se davati osnovni obrok koji sadržava krmno bilje i sijeno podrijetlom isključivo iz tog zemljopisnog područja te hrana za životinje biljnog podrijetla koja se uglavnom sastoji od žitarica (najmanje 60 % njezina količinskog sastava) koja ne smije prelaziti 50 % godišnje količine suhe tvari.
The use of products that could interfere with the animals' normal rate of growth and development is expressly forbidden.
Izričito je zabranjeno upotrebljavati proizvode koji bi mogli utjecati na normalan rast i razvoj životinja.
The birth, the rearing and the fattening of the protected animals up to the time of slaughter take place in the defined geographical area.
Koćenje, uzgoj i tov zaštićenih životinja do trenutka klanja odvijaju se na određenom zemljopisnom području.
The product may be presented in portions, fillets, pieces or mince, provided that these operations are carried out by operators subject to control of the proper use of the protected designation.
Proizvod se može prodavati izrezan na dijelove (u obliku filea, komadića ili mljeven) pod uvjetom da te radnje obavljaju subjekti koji podliježu kontroli ispravne upotrebe zaštićene oznake.
Specific rules on labelling
Posebna pravila za označivanje proizvoda
In the slaughterhouse the carcasses are marked indelibly or using non-reusable means on the inner side of the two half-carcasses, in such a way that the four quarters of the carcass remain perfectly identifiable after separation.
U klaonicama se trupove na neizbrisiv način ili upotrebom sredstava za jednokratnu upotrebu označuje na unutarnjoj strani dviju polovica trupa tako da četiri četvrtine trupa nakon razdvajanja bude moguće u potpunosti identificirati.
The cuts of meat protected by the PGI and packages containing portions, fillets, pieces or mince, are despatched bearing a numbered label containing at least the terms ‘Protected Geographical Indication’ and ‘Carne de Salamanca’.
Rasjeci mesa zaštićeni ZOZP-om i paketi koji sadržavaju dijelove, filee, komade ili mljeveno meso otpremaju se označeni numeriranom etiketom na kojoj se nalaze barem izrazi „Zaštićena oznaka zemljopisnog podrijetla” i „Carne de Salamanca”.
When the meat has been obtained exclusively from cattle from the Morucha breed, the label may also bear the words ‘Raza Morucha’.
Kad je meso dobiveno isključivo od goveda pasmine „Morucha”, na etiketi se može nalaziti i izraz „Raza Morucha”.
The province of Salamanca.
Pokrajina Salamanca.
The production and rearing of the cattle used for producing the ‘Carne de Salamanca’ is closely linked to a specific geographical environment known as the ‘dehesa’, which is of significant environmental value and characterised by the presence of holm oaks.
Proizvodnja i uzgoj goveda koja se upotrebljava u proizvodnji mesa „Carne de Salamanca” blisko su povezani s određenim zemljopisnim područjem poznatim kao dehesa koje je u ekološkom smislu vrlo važno, a odlikuje se prisutnošću hrasta crnike.
A continental climate, with long, cold winters and an extended period of frost, hot and dry summers, with strong fluctuations in temperature and rainfall seasonally during the autumn and winter, make the dehesa a species-rich community, characterised by the holm oaks with their leathery, evergreen leaves and bushy undergrowth.
Kontinentalna klima s dugim i hladnim zimama te produljenim razdobljem mraza, vrućim i suhim ljetima s velikim temperaturnim odstupanjima te sezonskim kišama ujesen i zimi čine dehesu područjem koje obiluje vrstama, a odlikuju je šume hrasta crnike s kožastim i zimzelenim lišćem te grmovito nisko raslinje.
Mediterranean-type scrub associated with holm oak, such as cork-oak, oak, gall oaks, and other shrub species, mainly jara, broom, rockrose and gorse, also grow on the grasslands of the dehesa.
Na travnjacima dehese raste i sredozemno grmlje koje se povezuje s hrastom crnikom, kao što su hrast plutnjak, hrast, portugalski hrast i druge vrste grmova, a uglavnom bušin, žućica, sunčanica i štipavac.
There are also annual species of grasses and legumes.
Prisutne su i jednogodišnje vrste trava i mahunarki.
All this vegetation on the dehesa is the main supply of natural resources for feeding the cattle.
Ta je vegetacija na dehesi glavni izvor prirodnih resursa za prehranu goveda.
The production system in this environment is characterised by the way livestock farmers continue traditional practices based on how cattle are suited to the resources on the dehesa and not stabling the cattle at any time of the year.
Sustav proizvodnje u tom okolišu odlikuje način na koji stočari nastavljaju tradicionalne prakse koje se temelje na prilagodbi goveda resursima na dehesi i tome da se goveda niti u jedno doba godine ne drži u štalama.
The animals do not need any specific type of accommodation as they live permanently in the open without any shelter other than holm oak.
Životinjama nije potreban nikakav poseban smještaj jer trajno žive na otvorenome, a jedina im je zaštita hrast crnika.
The rearing system respects the natural cycles; the calves are born in the field without any kind of assistance and remain with their mothers for between 5 to 7 months, feeding on their mothers' milk and grazing on pasture.
U okviru sustava uzgoja poštuju se prirodni ciklusi: telad se koti u polju bez ikakve pomoći i ostaje s majkama pet do sedam mjeseci tijekom kojih se hrani majčinim mlijekom i ispašom na pašnjacima.
The cattle have shared space with horses, fighting bulls and Iberian pigs, with ‘charro cowboys’ — frequently mounted on horseback — responsible for managing all these animals in a way which leads to better use and care of the dehesa.
Goveda prostor dijele s konjima, borbenim bikovima i iberijskim svinjama, a „charro kauboji”, često na konjima, zaduženi su za nadzor tih životinja, što rezultira boljim iskorištavanjem dehese i boljom skrbi o tom području.
The importance and uniqueness of these horsemen has been recognised and honoured in the city of Salamanca in the form of a statue of Venancio Blanco erected in one of its main squares.
Važnost i jedinstvenost tih ljudi prepoznata je u gradu Salamanci gdje im je odana počast u obliku spomenika Venancija Blanca postavljenog na jednom od glavnih gradskih trgova.
Over the centuries, a form of natural selection has taken place on the dehesa, producing cattle adapted to the difficult natural conditions and feeding on its pastures, giving these animals a strong maternal instinct to protect their young from attacks from wolves and foxes, and a rustic character suited to this system of farming.
Stoljećima se na dehesi odvijao prirodni odabir zbog kojeg su se goveda prilagodila teškim prirodnim uvjetima i prehrani na pašnjacima te razvila snažan majčinski instinkt zaštite svoje mladunčadi od napada vukova i lisica kao i rustikalni karakter prilagođen tom sustavu uzgoja.
The Morucha breed and its cross-breeds have these positive traits.
Pasmina „Morucha” i križanci s tom pasminom posjeduju te pozitivne značajke.
The Morucha breed from which ‘Carne de Salamanca’ is produced evolved on the Salamancan dehesa, where in the past these livestock were used as draught animals in farming and in minor bullfighting shows (fighting bulls), without disregarding its production of meat.
Pasmina „Morucha” od koje se dobiva meso „Carne de Salamanca” razvila se na dehesi pokrajine Salamanca, gdje su u prošlosti to bile radne životinje koje se iskorištavalo u poljodjelstvu i manjim borbama s bikovima (borbeni bikovi), a pasmina je nezanemarivo upotrebljavana i u proizvodnji mesa.
However, over time the breed became eminently suitable for meat production, due in particular to its breeding and maternal qualities.
Međutim, s vremenom je ta pasmina postala posebno važna za proizvodnju mesa, ponajprije zahvaljujući rasplodnim i majčinskim osobinama.
In the middle of the last century, new breeds such as ‘Charolais’ and ‘Limousin’ were introduced and farmed under the same conditions, and over the years the ‘Morucha’ breed animals and their crosses with the ‘Charolais’ and ‘Limousin’ breeds have become perfectly adapted to the ecosystem on the dehesa, as they are able to exploit the natural resources, producing much-valued meat.
Sredinom prošlog stoljeća uvedene su nove pasmine poput „Charolais” i „Limousin” koje se uzgaja u istim uvjetima te su se tijekom godina životinje pasmine „Morucha” i križanci te pasmine s pasminama „Charolais” i „Limousin” savršeno prilagodile ekosustavu dehese, gdje iskorištavaju prirodne resurse i proizvode vrlo cijenjeno meso.
The carcasses of the ‘Carne de Salamanca’ are characterised by a low degree of fat cover on the outside of the carcass and in the thoracic cavity.
Trupove mesa „Carne de Salamanca” odlikuje nizak stupanj pokrivenosti masnim tkivom s vanjske strane trupa i u trbušnoj šupljini.
The ‘Carne de Salamanca’ has a slightly fibrous texture due to its finer muscle fibres.
Meso „Carne de Salamanca” ima blago vlaknastu teksturu zbog tanjih mišićnih vlakana.
The meat is smooth and intensely pink to purple-red in colour.
Meso je sjajno, žarko ružičaste do ljubičastocrvene boje.
The marbling fat appears evenly distributed without forming deposits, with a colour ranging from white to yellow or cream, and giving the meat its characteristic flavours and aromas.
Ravnomjerno je prošarano masnim tkivom bez nakupina, bijele do žute ili krem boje, koje mesu daje karakterističan okus i aromu.
The most important factors are undoubtedly the traditional methods of feeding, from the mother's milk to the natural pastures, the keeping of the livestock in the natural environment of the Salamancan dehesa and the livestock's ‘Morucha’ heritage, all of which make it possible to obtain a product with specific qualities that distinguish it from other beef, particularly its finer muscle fibres, lustre and colour, which varies from pink to purplish-red, and evenly-distributed fat without deposits.
Najvažniji su čimbenici bez dvojbe tradicionalne metode hranjenja, od majčina mlijeka do prirodnih pašnjaka, držanje stoke u prirodnom okruženju dehese pokrajine Salamanca i podrijetlo stoke od pasmine „Morucha”, a svi oni omogućuju stvaranje proizvoda posebnih kvaliteta zbog kojih se taj proizvod razlikuje od druge govedine: posebno tankih mišićnih vlakana, naglašenog sjaja i boje, koja varira od ružičaste do ljubičastocrvene te ravnomjerno raspoređenog masnog tkiva bez nakupina.
Over decades the traditional extensive farming system has led to the production of a type of animal perfectly adapted to the dehesa, characterised by:
Tijekom desetljeća tradicionalni je sustav ekstenzivnog uzgoja doveo do proizvodnje vrste životinje savršeno prilagođene dehesi sljedećih odlika:
Small to medium-sized animals, light in weight, with a high digestive capacity to allow them to obtain their dietary requirements from pastures that are poor and not very abundant.
životinje male ili srednje veličine, niske tjelesne mase i s probavnim sustavom koji im omogućuje da sve prehrambene potrebe ostvare na oskudnim pašnjacima bez mnogo hrane,
Animals with good muscle development suitable for physical exercise, highly agile, with ease of movement for grazing in large areas, which requires moving several kilometres every day to feed and find water.
životinje dobro razvijena mišićnog tkiva primjerenog fizičkom naporu, dobre pokretljivosti uz lako kretanje tijekom ispaše na velikim prostorima, pri čemu moraju svakodnevno prelaziti nekoliko kilometara radi hranjenja i potrage za vodom;
Very hardy animals, resistant to the extreme climate of the geographical area, in both summer and winter.
vrlo izdržljive životinje, otporne na teške klimatske uvjete tog zemljopisnog područja, kako ljeti tako i zimi.
The genetic make-up of this type of animal coupled with its daily intense muscular exercise gives them finer muscle fibres than usual in cattle, resulting in meat with a slightly fibrous texture.
Genetička struktura te vrste životinja u kombinaciji sa svakodnevnim teškim mišićnim naporima pridonosi tanjim mišićnim vlaknima nego u drugih goveda, što za posljedicu ima blago vlaknastu teksturu.
The fat cover of the carcass is linked to the system of farming, the hardiness and early development of these animals.
Prekrivenost trupa masnim tkivom povezana je sa sustavom uzgoja, velikom otpornošću tih životinja i njihovim prijevremenim sazrijevanjem.
Their continuous movement prevents them from accumulating excess fat in specific areas, allowing them to move more efficiently over long distances to find food.
Njihovo stalno kretanje sprječava stvaranje prekomjernog masnog tkiva u određenim dijelovima te im omogućuje učinkovitije kretanje na udaljena odredišta u potrazi za hranom.
In times when food is abundant, they may accumulate reserves of intramuscular fat, though these do not hamper their ability to move around.
Kad hrane ima u obilju, mogu nakupiti rezerve unutar mišićnog masnog tkiva, ali one ne utječu na njihovu mogućnost kretanja.
All this gives rise to meat with evenly-distributed fat without deposits, with a colour varying from white to yellow or cream, depending on the age of slaughter.
Zbog svega navedenoga meso ima ravnomjerno raspoređeno masno tkivo bez nakupina, bijele do žute ili krem boje, ovisno o dobi u kojoj je životinja zaklana.
This, coupled with the breed's genetic make-up that gives it a redder meat, gives the meat an intense colour and lustre ranging from pink to purplish-red.
To mu, u kombinaciji s genetskom strukturom zbog koje je meso crvenije, daje intenzivniju boju i sjaj u rasponu od ružičaste do ljubičastocrvene.
Since the middle of the 20th century, it has been very common for butchers and restaurants of the area to proudly showcase the availability of ‘Carne de Salamanca’ in their respective windows and menus, to their customers who count on the best cuts, which are highly appreciated and demanded by consumers.
Od sredine dvadesetog stoljeća mesari i restorani na tom području često su s ponosom isticali ponudu mesa „Carne de Salamanca” u svojim izlozima i na jelovnicima kako bi svojim kupcima pokazali da imaju najbolje komade mesa u regiji, iznimno cijenjene i tražene.
Numerous documents attest to this renown and consumers' preferences for ‘Carne de Salamanca’, such as for example; Luis Carandell in the introduction to his book ‘Vivir en Madrid’ (1967) writes ‘I was born in Barcelona in 1929 and I was born again in Madrid in 1947 … a city which got its vegetables from Valencia, fish from Bilbao, meat from Salamanca, wine from La Mancha and textiles from Catalonia’.
O ugledu mesa „Carne de Salamanca” i činjenici da ga potrošači preferiraju svjedoče brojni dokumenti; na primjer, Luis Carandell u predgovoru svojoj knjizi „Vivir en Madrid” (1967.) piše sljedeće: „Rođen sam 1929. u Barceloni, a ponovno sam rođen 1947. u Madridu…, gradu koji povrće nabavlja iz Valencije, ribu iz Bilbaoa, meso iz Salamance, vino iz La Manche, a tkanine iz Katalonije.”
[Article 5(7) of Regulation (EC) No 510/2006]
[članak 5. stavak 7. Uredbe (EZ) br. 510/2006]
In spring, the animals feed on the abundant grasslands where they are kept.
U proljeće se životinje hrane na brojnim travnjacima, a krmno se bilje s dijela istih travnjaka žanje i skladišti.
In summer they move into the areas bordering the various rivers and streams that criss-cross the holdings and feed on the stubble fields that remain after the fodder or crops have been harvested.
Ljeti se premještaju na područja koja graniče s brojnim rijekama i potocima koji protječu kroz gospodarstva, a hrane se na strništima koja preostanu nakon žetve krmnog bilja ili usjeva.
Respecting the natural cycle of lactation, as the calves are weaned later than usual and stay with their mothers on the dehesa, means that the calves start to supplement their diet of mother's milk with the resources from the dehesa.
Telad se od mlijeka odvikava kasnije nego što je uobičajeno i ostaje s majkama na dehesi, poštujući prirodan ciklus dojenja, a zatim svojoj prehrani majčinim mlijekom počinje dodavati resurse iz dehese.
These mainly consist of grasslands in the spring, which have a high volume of pigments (chlorophyll and carotenoids), giving the meat its characteristic colour and lustre.
Dehese uglavnom obuhvaćaju travnjake s visokim udjelom pigmenta u proljeće (klorofil i karotenoidi) zbog čega meso ima karakterističnu boju i sjaj.
At the end of the year when the grasslands are nearly exhausted, the acorns appear. These are an important though insufficient food source for the animals, whose diet must be supplemented with the grass harvested in springtime or the fodder and straw produced on the owner's holding.
Krajem godine, kada su resursi na travnjacima gotovo iscrpljeni, žirovi su važan ali nedostatan izvor hrane za životinje čijoj je prehrani potrebno dodavati travu sakupljenu u proljeće ili sijeno i slamu proizvedene na gospodarstvu vlasnika.
The rearing of cattle and the consumption of its meat is closely linked to the region. As far back as the fifteenth century, ‘Carne de Salamanca’ was paid as rent on estates by virtue of its renown and reputation.
Uzgoj goveda i potrošnja njihova mesa blisko su povezani s regijom; još je u petnaestom stoljeću meso „Carne de Salamanca” bilo sredstvo plaćanja rente na imanjima zahvaljujući svojoj slavi i ugledu.
Commission Implementing Regulation (EU) 2018/69
Provedbena uredba Komisije (EU) 2018/69
of 16 January 2018
оd 16. siječnja 2018.
on cancelling the registration of protected geographical indication ‘Carne de Morucha de Salamanca’ (PGI)
o poništenju registracije zaštićene oznake zemljopisnog podrijetla „Carne de Morucha de Salamanca” (ZOZP)
Article 7(1) of Commission Delegated Regulation (EU) No 664/2014 [2] provides that the procedure laid down in Articles 49 to 52 of Regulation (EU) No 1151/2012 apply mutatis mutandis to the cancellation of a registration as referred to in Article 54(1) of that Regulation.
Člankom 7. stavkom 1. Delegirane uredbe Komisije (EU) br. 664/2014 [2] propisano je da se postupak utvrđen člancima od 49. do 52. Uredbe (EU) br. 1151/2012 primjenjuje mutatis mutandis na poništenje registracije kako je navedeno u članku 54. stavku 1. te uredbe.
Pursuant to Article 50(2) of Regulation (EU) No 1151/2012 in connection with Article 7(1) of Commission Delegated Regulation (EU) No 664/2014, Spain's application to cancel the registration of the protected geographical indication (PGI) ‘Carne de Morucha de Salamanca’ was published in the Official Journal of the European Union [3].
U skladu s člankom 50. stavkom 2. Uredbe (EU) br. 1151/2012 u vezi s člankom 7. stavkom 1. Delegirane uredbe Komisije (EU) br. 664/2014, zahtjev Španjolske za poništenje registracije zaštićene oznake zemljopisnog podrijetla (ZOZP) „Carne de Morucha de Salamanca” objavljen je u Službenom listu Europske unije [3].
As no statement of opposition under Article 51 of Regulation (EU) No 1151/2012 has been received by the Commission, the name ‘Carne de Morucha de Salamanca’ (PGI) should therefore be cancelled from the register of protected designations of origin and protected geographical indications.
Budući da Komisiji nije dostavljen ni jedan prigovor u skladu s člankom 51. Uredbe (EU) br. 1151/2012, naziv „Carne de Morucha de Salamanca” (ZOZP) potrebno je poništiti u registru zaštićenih oznaka izvornosti i zaštićenih oznaka zemljopisnog podrijetla.
Pursuant to the last subparagraph of Article 54(1) of Regulation (EU) No 1151/2012 such cancellations are adopted in accordance with the examination procedure referred to in Article 57(2) of that Regulation.
U skladu s člankom 54. stavkom 1. zadnjim podstavkom Uredbe (EU) br. 1151/2012 takvo poništenje donosi se u skladu s ispitnim postupkom iz članka 57. stavka 2. te uredbe.
The measure provided for in this Regulation is in accordance with the opinion of the Agricultural Product Quality Policy Committee,
Mjera predviđena ovom Uredbom u skladu je s mišljenjem Odbora za politiku kakvoće poljoprivrednih proizvoda,
The registration of the name ‘Carne de Morucha de Salamanca’ (PGI) is hereby cancelled.
Registracija naziva „Carne de Morucha de Salamanca” (ZOZP) poništava se.
OJ C 201, 24.6.2017, p. 5.
SL C 201, 24.6.2017., str. 5.
Commission Regulation (EU) 2018/70
Uredba Komisije (EU) 2018/70
amending Annexes II, III and IV to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for ametoctradin, chlorpyrifos-methyl, cyproconazole, difenoconazole, fluazinam, flutriafol, prohexadione and sodium chloride in or on certain products
o izmjeni priloga II., III. i IV. Uredbi (EZ) br. 396/2005 Europskog parlamenta i Vijeća u pogledu maksimalnih razina ostataka za ametoktradin, klorpirifos-metil, ciprokonazol, difenokonazol, fluazinam, flutriafol, proheksadion i natrijev klorid u ili na određenim proizvodima
For fluazinam, flutriafol and prohexadione, maximum residue levels (MRLs) were set in Annex II to Regulation (EC) No 396/2005.
Maksimalne razine ostataka (MRO-ovi) za fluazinam, flutriafol i proheksadion utvrđene su u Prilogu II. Uredbi (EZ) br. 396/2005.
For chlorpyrifos-methyl, MRLs were set in Annex II and Part B of Annex III to that Regulation.
MRO-ovi za klorpirifos-metil utvrđeni su u Prilogu II. i dijelu B Priloga III. toj uredbi.
For ametoctradin, cyproconazole and difenoconazole, MRLs were set in Part A of Annex III to that Regulation.
MRO-ovi za ametoktradin, ciprokonazol i difenokonazol utvrđeni su u dijelu A Priloga III. toj uredbi.
For sodium chloride, no specific MRLs were set nor was that substance included in Annex IV to that Regulation, so the default value of 0,01 mg/kg laid down in Article 18(1)(b) thereof applies.
Za natrijev klorid nisu utvrđeni posebni MRO-ovi niti je ta tvar navedena u Prilogu IV. toj uredbi te se stoga primjenjuje zadana vrijednost od 0,01 mg/kg utvrđena u članku 18. stavku 1. točki (b) te uredbe.
In the context of a procedure for the authorisation of the use of a plant protection product containing the active substance ametoctradin on ‘herbs and edible flowers’, an application was submitted in accordance with Article 6(1) of Regulation (EC) No 396/2005 for modification of the existing MRLs.
U okviru postupka odobrenja uporabe sredstva za zaštitu bilja koje sadržava aktivnu tvar ametoktradin na „začinskom bilju i jestivim cvjetovima” podnesen je zahtjev u skladu s člankom 6. stavkom 1. Uredbe (EZ) br. 396/2005 za izmjenu postojećih MRO-ova.
As regards chlorpyrifos-methyl, such an application was submitted for Japanese persimmons and pomegranates.
U pogledu klorpirifos-metila takav je zahtjev podnesen za japansku jabuku i za nar/šipak.
As regards cyproconazole, such an application was submitted for borage seeds.
U pogledu ciprokonazola takav je zahtjev podnesen za sjemenke borača.
As regards difenoconazole, such an application was submitted for apricots, strawberries, head brassica, ‘lettuces and salad plants’, chards, ‘herbs and edible flowers’, cardoons, celeries, leeks, rhubarbs, pulses, barley and ‘root and rhizome spices’.
U pogledu difenkonazola takav je zahtjev podnesen za marelice, jagode, glavate kupusnjače, „salate i salatno bilje”, blitvu, „začinsko bilje i jestive cvjetove”, kardu, celer, poriluk, rabarbaru, mahunarke, ječam i „začine od korijena i podanaka (rizoma)”.
As regards fluazinam, such an application was submitted for onions, shallots and garlic.
U pogledu fluazinama takav je zahtjev podnesen za luk, ljutiku i češnjak.
As regards prohexadione, such an application was submitted for plums.
U pogledu proheksadiona takav je zahtjev podnesen za šljive.