natgillin/translations-raw huggingface dataset:
HAS ADOPTED THIS REGULATION:
Ta je izmjena formalnog karaktera te nije potrebno ponovno objavljivati zahtjev za upisom u registar u smislu članka 50. stavka 2. točke (a) Uredbe (EU) br. 1151/2012; izmijenjeni jedinstveni dokument potrebno je objaviti u informativne svrhe.
Article 1
Prema tome, naziv „Carne de Salamanca” (ZOZP) potrebno je upisati u registar,
The name ‘Carne de Salamanca’ (PGI) is hereby entered in the register.
DONIJELA JE OVU UREDBU:
The name specified in the first paragraph denotes a product in Class 1.1.
Članak 1.
Fresh meat (and offal), as listed in Annex XI to Commission Implementing Regulation (EU) No 668/2014 [3].Article 2
Naziv „Carne de Salamanca” (ZOZP) upisuje se u registar.
The amended Single Document shall be published for information purposes in the Annex to this Regulation.
Naziv iz prvog stavka odnosi se na proizvod iz razreda 1.1.
Article 3
Svježe meso (i nusproizvodi klanja) iz Priloga XI.
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.
Provedbenoj uredbi Komisije (EU) br. 668/2014 [3].Članak 2.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Izmijenjeni jedinstveni dokument objavljen je u informativne svrhe u prilogu ovoj Uredbi.
Done at Brussels, 8 January 2018.
Članak 3.
Member of the Commission
Sastavljeno u Bruxellesu 8. siječnja 2018.
OJ C 435, 24.12.2015, p. 12.
u ime predsjednika,
Commission Implementing Regulation (EU) No 668/2014 of 13 June 2014 laying down rules for the application of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (OJ L 179, 19.6.2014, p. 36).
Član Komisije
ANNEX
SL L 343, 14.12.2012., str. 1.
SINGLE DOCUMENT
SL C 435, 24.12.2015., str. 12.
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]‘CARNE DE SALAMANCA’
Provedbena uredba Komisije (EU) br. 668/2014 od 13. lipnja 2014. o utvrđivanju pravila za primjenu Uredbe (EU) br. 1151/2012 Europskog parlamenta i Vijeća o sustavima kvalitete za poljoprivredne i prehrambene proizvode (SL L 179, 19.6.2014., str. 36.).
EC No: ES-PGI-0005-01174 — 8.11.2013
PRILOG
PDO ( )
JEDINSTVENI DOKUMENT
PGI (X)
Uredba Vijeća (EZ) br. 510/2006 od 20. ožujka 2006. o zaštiti oznaka zemljopisnog podrijetla i oznaka izvornosti poljoprivrednih i prehrambenih proizvoda [1]„CARNE DE SALAMANCA”
NAME
EU br.: ES-PGI-0005-01174 – 8.11.2013.
‘Carne de Salamanca’
ZOI ()
MEMBER STATE OR THIRD COUNTRY
ZOZP (X)
Spain
NAZIV
DESCRIPTION OF THE AGRICULTURAL PRODUCT OR FOODSTUFF
„Carne de Salamanca”
Class 1.1.
Španjolska
Fresh meat and offal
OPIS POLJOPRIVREDNOG ILI PREHRAMBENOG PROIZVODA
Description of the product to which the name in 1 applies
Vrsta proizvoda
The cattle used for producing the meat covered by this Protected Geographical Indication are pure-bred animals obtained from breeding females of the Morucha breed or from crossing breeding females of the Morucha breed with bulls from the Charolais and Limousin breeds, weaned at a minimum age of 5 months and raised using the extensive farming system on the basis of techniques and practices exploiting natural resources.
Razred 1.1.
With regard to the animals' age before slaughter, a distinction is made between the following types of animals:
Svježe meso (i nusproizvodi klanja)
Calf: an animal intended for slaughter aged at least 8 months but less than 12 months, category Z,
Opis proizvoda na koji se odnosi naziv iz točke 1.
Baby-beef (‘añojo’): an animal intended for slaughter aged at least 12 months and up to 24 months, categories A and E,
Goveda koja se upotrebljavaju za proizvodnju mesa obuhvaćenog ovom zaštićenom oznakom zemljopisnog podrijetla čistokrvne su životinje podrijetlom od rasplodnih ženki pasmine „Morucha” ili nastale križanjem rasplodnih ženki pasmine „Morucha” s bikovima pasmina „Charolais” i „Limousin”, odviknutih od sisanja u dobi od najmanje pet mjeseci i uzgojenih u sustavu ekstenzivnog uzgoja na temelju tehnika i praksi kojima se iskorištavaju prirodni resursi.
Young bull or heifer: an animal intended for slaughter aged more than 24 months and up to 48 months, categories B and E.
Ovisno o starosti životinja prije klanja razlikuju se sljedeći tipovi životinja:
The minimum maturation period for the meat, counting from the day of slaughter, is 2 days for the calf meat, 4 days for the baby-beef (‘añojo’) meat and 6 days for the young bull or heifer meat.
tele: životinja namijenjena klanju u dobi većoj ili jednakoj osam mjeseci, ali ne više od 12 mjeseci, kategorije Z;
The carcass conformation spans the classes U, R and O.
mlado govedo („añojo”): životinja namijenjena klanju u dobi od 12 do 24 mjeseca, kategorije A i E;
The minimum carcass weight, which varies depending on the category of animal, is:
mladi bik ili junica: životinja namijenjena klanju u dobi od 24 do 48 mjeseci, kategorije B i E.
140 kg for calves
Minimalno je razdoblje dozrijevanja mesa, s početkom od dana klanja, dva dana za teletinu, četiri dana za mladu govedinu („añojo”) i šest dana za meso mladog bika ili junice.
200 kg for baby beef
Konformacija trupa raspoređuje se u kategorije U, R i O.
280 kg for young bulls or heifers.
Minimalna masa trupa varira ovisno o kategoriji životinje, a vrijednosti su sljedeće:
The degree of fat on the carcass exterior and on the inside of the thoracic cavity must be 2 (‘slight’) in all cases.
140 kg za telad,
24 hours after slaughter, the meat's pH (as measured from the dorsal muscle along the carcass) must be 6 or under.
200 kg za mlada goveda („añojo”),
After slaughter, cutting and maturing, the fresh meat covered by the PGI has the following characteristics:
280 kg za mlade bikove ili junice.
Calf: the meat is smooth, varying from pink to light red in colour, with white fat, firm to the touch,
Stupanj prekrivenosti masnim tkivom na vanjskom dijelu trupa i u trbušnoj šupljini mora u svim slučajevima iznositi 2 („slaba”).
Baby beef (‘añojo’): The meat is glossy and light red to cherry red in colour, with the fat varying from cream to yellowish in colour and firm to the touch,
pH-vrijednost mesa (mjerena od leđnog mišića uzduž trupa) 24 sata nakon klanja mora iznositi 6 ili manje.
Young bull or heifer: the meat is smooth and deep cherry red to purple-red in colour, with creamy or yellowish fat, firm to the touch.
Nakon klanja, rezanja i dozrijevanja svježe meso obuhvaćeno ZOZP-om ima sljedeća svojstva:
Raw materials (for processed products only)
tele: meso je sjajno, ružičaste do svjetlocrvene boje s bijelim masnim tkivom, čvrsto na dodir;
Feed (for products of animal origin only)
mlado govedo („añojo”): meso je sjajno, svjetlocrvene boje do boje trešnje, s masnim tkivom bijele do svjetložućkaste boje te čvrsto na dodir;
As the mothers are not stabled, all year long their feed is based on grazing on the grasslands and stubble fields of the dehesa [pasturelands], supplemented by hay and straw from the owner's holding in times when natural resources are scarce.
mladi bik ili junica: meso je sjajno, tamne boje trešnje do ljubičastocrvene, s masnim tkivom žućkaste ili krem boje, čvrsto na dodir;
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.
Hrana za životinje (samo za proizvode životinjskog podrijetla)
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.
Telad pet do sedam mjeseci tijekom razdoblja dojenja ostaje s majkama na polju, a prehranu mlijekom rano počinju dopunjavati hranom koju dijele s majkama na ispaši.
The calves stay with their mothers in the field between five and six months in natural lactation, starting early to complement their milk diet with food they share with their mothers in the pasture.
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.
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.
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.
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.
Izričito je zabranjeno upotrebljavati proizvode koji bi mogli utjecati na normalan rast i razvoj životinja.
The use of products that could interfere with the animals' normal rate of growth and development is expressly forbidden.
Posebni proizvodni postupci koji se moraju provesti na određenom zemljopisnom području
Specific steps in production that must take place in the defined geographical area
Koćenje, uzgoj i tov zaštićenih životinja do trenutka klanja odvijaju se na određenom zemljopisnom području.
The birth, the rearing and the fattening of the protected animals up to the time of slaughter take place in the defined geographical area.
Posebna pravila za rezanje, ribanje, pakiranje itd.
Specific rules concerning slicing, grating, packaging, etc.
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.
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.
Posebna pravila za označivanje proizvoda
Specific rules on labelling
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.
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.
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”.
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’.
Kad je meso dobiveno isključivo od goveda pasmine „Morucha”, na etiketi se može nalaziti i izraz „Raza Morucha”.
When the meat has been obtained exclusively from cattle from the Morucha breed, the label may also bear the words ‘Raza Morucha’.
SAŽETA DEFINICIJA ZEMLJOPISNOG PODRUČJA
CONCISE DEFINITION OF THE GEOGRAPHICAL AREA
Pokrajina Salamanca.
The province of Salamanca.
POVEZANOST SA ZEMLJOPISNIM PODRUČJEM
LINK WITH THE GEOGRAPHICAL AREA
Posebnosti zemljopisnog područja
Specificity of the geographical area
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.
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.
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.
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.
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.
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.
Prisutne su i jednogodišnje vrste trava i mahunarki.
There are also annual species of grasses and legumes.
Ta je vegetacija na dehesi glavni izvor prirodnih resursa za prehranu goveda.
All this vegetation on the dehesa is the main supply of natural resources for feeding the cattle.
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 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.
Životinjama nije potreban nikakav poseban smještaj jer trajno žive na otvorenome, a jedina im je zaštita hrast crnika.
The animals do not need any specific type of accommodation as they live permanently in the open without any shelter other than holm oak.
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 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.
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 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.
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.
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.
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.
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.
Pasmina „Morucha” i križanci s tom pasminom posjeduju te pozitivne značajke.
The Morucha breed and its cross-breeds have these positive traits.
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.
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.
Međutim, s vremenom je ta pasmina postala posebno važna za proizvodnju mesa, ponajprije zahvaljujući rasplodnim i majčinskim osobinama.
However, over time the breed became eminently suitable for meat production, due in particular to its breeding and maternal qualities.
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.
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.
Posebnosti proizvoda
Specificity of the product
Trupove mesa „Carne de Salamanca” odlikuje nizak stupanj pokrivenosti masnim tkivom s vanjske strane trupa i u trbušnoj šupljini.
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.
Meso „Carne de Salamanca” ima blago vlaknastu teksturu zbog tanjih mišićnih vlakana.
The ‘Carne de Salamanca’ has a slightly fibrous texture due to its finer muscle fibres.
Meso je sjajno, žarko ružičaste do ljubičastocrvene boje.
The meat is smooth and intensely pink to purple-red in colour.
Ravnomjerno je prošarano masnim tkivom bez nakupina, bijele do žute ili krem boje, koje mesu daje karakterističan okus i aromu.
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.
Uzročna povezanost zemljopisnog područja i kvalitete ili karakteristika proizvoda (za ZOI) odnosno određene kvalitete, ugleda ili drugih karakteristika proizvoda (za ZOZP)
Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)
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.
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.
Tijekom desetljeća tradicionalni je sustav ekstenzivnog uzgoja doveo do proizvodnje vrste životinje savršeno prilagođene dehesi sljedećih odlika:
Over decades the traditional extensive farming system has led to the production of a type of animal perfectly adapted to the dehesa, characterised by:
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,
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 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;
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.
vrlo izdržljive životinje, otporne na teške klimatske uvjete tog zemljopisnog područja, kako ljeti tako i zimi.
Very hardy animals, resistant to the extreme climate of the geographical area, in both summer and winter.
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 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.
Prekrivenost trupa masnim tkivom povezana je sa sustavom uzgoja, velikom otpornošću tih životinja i njihovim prijevremenim sazrijevanjem.
The fat cover of the carcass is linked to the system of farming, the hardiness and early development of these animals.
Njihovo stalno kretanje sprječava stvaranje prekomjernog masnog tkiva u određenim dijelovima te im omogućuje učinkovitije kretanje na udaljena odredišta u potrazi za hranom.
Their continuous movement prevents them from accumulating excess fat in specific areas, allowing them to move more efficiently over long distances to find food.
Kad hrane ima u obilju, mogu nakupiti rezerve unutar mišićnog masnog tkiva, ali one ne utječu na njihovu mogućnost kretanja.
In times when food is abundant, they may accumulate reserves of intramuscular fat, though these do not hamper their ability to move around.
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.
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.
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.
The rearing of cattle and the consumption of its meat is closely linked to the region.
[članak 5. stavak 7.
As far back as the fifteenth century, ‘Carne de Salamanca’ was paid as rent on estates by virtue of its renown and reputation.
Uredbe (EZ) br. 510/2006]
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.
SL L 93, 31.3.2006., str. 12.