natgillin/translations-raw huggingface dataset:
The amendments provided for in this Regulation concern aid applications relating to marketing years or premium periods starting as of 1 January 2010.
Spremembe iz te uredbe zadevajo zahtevke za pomoč za tržna leta ali premijska obdobja, ki se začnejo s 1. januarjem 2010.
This Regulation should therefore apply accordingly.
Zato bi bilo treba to uredbo uporabljati v skladu s tem.
Commission Regulation (EU) No 147/2010
Uredba Komisije (EU) št. 147/2010
Pursuant to the first subparagraph of Article 6(2) and in accordance with Article 17(2) of Regulation (EC) No 510/2006, Spain’s application to register the name ‘Pemento do Couto’ was published in the Official Journal of the European Union [2].
V skladu s prvim pododstavkom člena 6(2) in členom 17(2) Uredbe (ES) št. 510/2006 je bila vloga Španije za registracijo imena „Pemento do Couto“ objavljena v Uradnem listu Evropske unije [2].
OJ C 140, 20.6.2009, p. 9.
UL C 140, 20.6.2009, str. 9.
Pemento do Couto (PGI)
Pemento do Couto (ZGO)
Commission Regulation (EU) No 148/2010
Uredba Komisije (EU) št. 148/2010
In accordance with the first subparagraph of Article 9(1) and pursuant to Article 17(2) of Regulation (EC) No 510/2006, the Commission has examined the application from Italy for approval of an amendment to the specification for the protected designation of origin ‘Prosciutto di Parma’, registered by Commission Regulation (EC) No 1107/96 [2].
Komisija je v skladu s prvim pododstavkom člena 9(1) in členom 17(2) Uredbe (ES) št. 510/2006 pregledala zahtevek Italije za odobritev spremembe v specifikaciji zaščitene označbe porekla „Prosciutto di Parma“, ki je bila registrirana z Uredbo Komisije (ES) št. 1107/96 [2].
The aim of the application is to amend the specification by laying down the conditions under which the shelf-life of sliced, prepackaged ‘Prosciutto di Parma’ may be extended and by introducing graphical changes to the logo.
Namen zahtevka je spremeniti specifikacijo, tako da se natančno določijo pogoji, pod katerimi je mogoče podaljšati čas hranjenja narezanega in predhodno pakiranega proizvoda „Prosciutto di Parma“, ter se uvedejo nekatere grafične prilagoditve logotipa.
The specification for the protected designation of origin ‘Prosciutto di Parma’ is hereby amended in accordance with Annex I to this Regulation.
Specifikacija zaščitene označbe porekla „Prosciutto di Parma“ se spremeni v skladu s Prilogo I k tej uredbi.
The updated Single Document is given in Annex II to this Regulation.
Posodobljeni enotni dokument je vključen v Prilogo II k tej uredbi.
The specification for the protected designation of origin ‘Prosciutto di Parma’ is amended as follows:
Odobrijo se naslednje spremembe specifikacije za zaščiteno označbo porekla „Prosciutto di Parma“:
the second paragraph of form H has been amended as follows:
Drugi odstavek obrazca H je bil dopolnjen z naslednjim:
for sliced, pre-packaged Prosciutto di Parma:
pri narezanem in predhodno pakiranem ‚Prosciutto di Parma‘:
packages display a section equal to 25 % of the surface of the upper section of the packages made up of a triangle positioned at the top left-hand corner, with a black or transparent background, within the limits and under the conditions laid down by the annexed Directive on the slicing and packaging of “Prosciutto di Parma”, bearing the “duke’s crown” logo and the wording:’;
embalaže imajo skupno stran, ki zaseda 25 % površine zgornjega dela embalaže in jo oblikuje trikotnik s črnim ali prosojnim ozadjem, ki leži na levem vrhu, pri čemer se upoštevajo omejitve in pogoji, določeni s priloženo direktivo o rezanju in pakiranju ‚Prosciutto di Parma‘, ter vsebuje znak ‚,vojvodske krone‘ in navedbe:“
in section 5 of the Annex to the specification, entitled ‘Directive establishing slicing and packaging’, the table in point 3 of Article 12 is amended as follows:
V poglavju 5 Priloge k specifikaciji, naslovljene „Direktiva o določitvi postopkov rezanja in pakiranja“, je bila tabela iz točke 3 člena 12 dopolnjena z naslednjim:
‘Weight of the product
„Teža proizvoda
Ageing period
Zorenje
Best-before date in protective atmosphere
Minimalni rok uporabe v zaščitni atmosferi
Best-before date in vacuum
Minimalni rok uporabe pri vakuumskem pakiranju
60 days
60 dni
14 months
14 mesecev
16 months
16 mesecev
17 months
17 mesecev
19 months
19 mesecev
120 days’
120 dni“
in section 6 of the same document, paragraph 1 of Article 13 has been amended as follows:
V poglavju 6 istega dokumenta se člen 13(1) dopolni z naslednjim:
Packages of ‘Prosciutto di Parma’, regardless of their form, dimension or weight, must display a section equal to 25 % of the upper surface of the packages made up of a triangle positioned in the top left-hand corner, with a black background, bearing the “duke’s crown” logo and the wording: “Prosciutto di Parma” — denominazione di origine protetta ai sensi della legge 13 febbraio ’90 no 26 e del regolamento CE n. 1107/96 — confezionato sotto il controllo dell’Istituto Parma Qualità.
Embalaže ‚Prosciutto di Parma‘ morajo imeti ne glede na obliko, velikost in težo skupno stran, ki zaseda 25 % površine zgornjega dela embalaže in jo oblikuje trikotnik s črnim ozadjem, ki leži na levem vrhu ter vsebuje znak konzorcija in zakonite navedbe: ‚Prosciutto di Parma‘ – denominazione di origine protetta ai sensi della legge 13 febbraio ’90 no 26 e del Reg. CE n. 1107/96 – confezionato sotto il controllo dell'Istituto Parma Qualità.
The graphical presentation of the packaging corresponds to the graphical reproduction in Annex 1 to this Directive, of which it forms an integral part.’;
Grafični prikaz na embalaži se ujema z grafično ponazoritvijo iz priloge k tej direktivi (Priloga 1), ki je sestavni del Direktive.“
in the said Article 13, the following paragraphs are added:
V člen 13 se vstavijo še naslednji odstavki:
While “Prosciutto di Parma” is packaged in accordance with the conditions laid down in point 4, the abovementioned common section of the packaging is made up of a triangle on a transparent background with, at its apex, a section with a black background on which appears the Community PDO logo.
Če so bili pri pakiranju ‚Prosciutto di Parma‘ upoštevani vsi pogoji iz točke 4 spodaj, zgoraj navedena skupna stran embalaže oblikuje trikotnik s prosojnim ozadjem, ki ima na vrhu del s črnim ozadjem in logotipom ZOP Skupnosti.
The graphical presentation of the packaging corresponds to the graphical reproduction in Annex 2 to this Directive, of which it forms an integral part.
Grafični prikaz na embalaži se ujema z grafično ponazoritvijo iz priloge k tej direktivi (Priloga 2), ki je sestavni del Direktive.
The rules referred to in point 3 are as follows:
Pravila iz točke 3 so:
the product shall be packaged in a protective atmosphere without divider sheets;
proizvod je pakiran v zaščitni atmosferi brez lističev med rezinami;
the best-before date shall not be more than 25 days from the date of packaging;
minimalni rok uporabe ni daljši od 25 dni (od datuma pakiranja);
although the weight of the packages is necessarily variable, the minimum weight shall be 110 g;
teža posameznih zapakiranih proizvodov ne more biti enotna, vendar tehtajo najmanj 110 g;
the product shall have an ageing period of at least 16 months;
‚Prosciutto di Parma‘ mora zoreti najmanj 16 mesecev;
the packaging shall be completely transparent, both from the front and the back;
embalaža je spredaj in zadaj popolnoma prosojna;
notwithstanding point 2, no other graphic symbol or mark or wording shall appear on the packaging except for the information given in the abovementioned triangle or the technical label, which may be affixed to the front or back of the packaging;
z odstopanjem od določb točke 2 ni na embalaži nobenega drugega grafičnega znaka niti nobene druge označbe ali navedbe razen označb v zgoraj navedenem trikotniku ali na tehnični nalepki (ki je lahko nalepljena na prednji ali zadnji strani embalaže);
the surface area of the technical label may not be more than 13 % of the surface area of the front or back section of the packaging;
površina tehnične nalepke ne sme presegati 13 % površine prednje ali zadnje strani embalaže;
apart from statutory information (including the information “Garantito dal Ministero delle politiche agricole alimentari e forestali ai sensi dell’art.
tehnična nalepka mora poleg zakonitih navedb (na primer navedbe ‚Garantito dal Ministero delle politiche agricole alimentari e forestali ai sensi dell’art.
10 del regolamento CE 510/06”), the technical label must contain the name/company name and/or trademark of the packaging establishment or the producer or, if necessary, the parent company.
10 del reg. CE 510/06‘) obvezno vsebovati še naziv proizvajalca/podjetja in/ali blagovno znamko obrata, pristojnega za pakiranje, ali proizvajalca ali, če je to primerno, matične družbe;
The graphical features and dimensions of the wording and marks contained in the consortium triangle referred to in points 1 and 3 are provided in the graphic reproductions in Annexes 3 and 4 to this Directive, of which they form an integral part.’
Grafične značilnosti ter dimenzije navedb in označb, ki jih vsebuje trikotnik konzorcija iz točk 1 in 3, so vključene v grafične ponazoritve iz prilog k tej direktivi (prilogi 3 in 4), ki sta sestavni del Direktive.“
Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin
Uredba Sveta (ES) št. 510/2006 o zaščiti geografskih označb in označb porekla
EC No: IT-PDO-0217-0067-30.01.2009
ES št.: IT-PDO-0217-0067-30.01.2009
PGI ( ) PDO (X)
ZGO ( ) ZOP (X)
Class 1.2. Meat-based products
Skupina 1.2: mesni proizvod
Aged raw ham; identified by a heat-affixed logo on the hide; with a rounded external shape; the distal part (the foot) and any external imperfections that may compromise the product image are removed, trimming to leave a maximum of 6 cm of meat standing proud of the head of the femur; normally 8-10 kg in weight but never less than 7 kg; colour when cut: uniform pink to red, interspersed with pure white where fat is present; aroma and taste: delicate and sweet-tasting meat, not very salty with a typical fragrant aroma; specific response to precise analytical criteria measuring water content, salt and protein breakdown; after the logo is affixed, ‘Prosciutto di Parma’ may be marketed whole, boned, packaged into pieces of variable weights and shapes or sliced and packaged appropriately.
Zorjeni pršut; označen z vročim žigom na koži; oblasta zunanja oblika: brez distalnega dela (nogice), brez zunanjih nepravilnosti, ki kvarijo podobo proizvoda, z omejitvijo odprte mišičnine poleg glave stegnenice na največ šest centimetrov (kratko obrezanje); teža: običajno med osmimi in desetimi kilogrami ter nikoli pod sedmimi kilogrami; barva prereza: enakomerna barva med rožnato in rdečo, marmorirana s čisto belo barvo slanine; vonj in okus: meso delikatnega in sladkega okusa, malo slano ter dišečega in značilnega vonja; ustreznost natančnih parametrov analize za vlago, sol in proteolizo; „Prosciutto di Parma“ se po označitvi z označbo lahko trži cel, izkoščen, pakiran v kosih različnih oblik in teže oziroma narezan in ustrezno pakiran.
The raw material (fresh hind legs) used for the production of ‘Prosciutto di Parma’ is characterised by the following aspects: the consistency of the fat is rated by calculating the iodine index and/or linoleic acid content taken in the internal and external fat layers of subcutaneous panniculus adiposus in the hind leg.
Surovina (sveža stegna), ki se uporablja za proizvodnjo „Prosciutto di Parma“, ima naslednje značilnosti: čvrstost maščevja se oceni z določitvijo jodovega števila in/ali vsebnosti linolenske kisline, ki se opravi na notranjem in zunanjem maščevju stegenskega podkožja.
Each sample must have a maximum iodine index of 70 and a maximum linoleic acid content of 15 %; the depth of the fat covering of the external part of the fresh, trimmed hind leg, measured vertically from the top of the femur (‘sottonoce’), must be approximately 20 mm for fresh hind legs used for the production of ‘Prosciutto di Parma’ weighing between 7 and 9 kg and 30 mm for fresh hind legs used for the production of ‘Prosciutto di Parma’ weighing more than 9 kg.
Pri nobenem posameznem vzorcu jodovo število ne sme presegati 70 in vsebnost linolenske kisline 15 %; debelina slanine na zunanji strani svežega obrezanega stegna, merjena navpično pri glavi stegnenice (zunanja mišičnina stegna), meri okrog 20 mm pri svežih stegnih za proizvodnjo „Prosciutto di Parma“, ki tehtajo med 7 in 9 kg, in približno 30 mm pri svežih stegnih za proizvodnjo „Prosciutto di Parma“, ki tehtajo več kot 9 kg.
The depth of this fat layer must not be less than 15 mm and 20 mm, respectively, for the two categories of fresh hind legs, including the rind.
Debelina slanine ne sme biti manjša od 15 mm oziroma 20 mm za navedena razreda svežih stegen, vključno s kožo.
At the ‘crown’, the layer of fat must be such that the rind cannot separate from the underlying layer of muscle fibre.
V „kroni“ je slanina tolikšna, da vsekakor onemogoči odstop kože od spodnje mišičnine.
Fresh trimmed hind legs should preferably weigh between 12 and 14 kg but must never weigh less than 10 kg.
Obrezana sveža stegna, ki po možnosti tehtajo med 12 in 14 kg, niso nikoli lažja od 10 kg.
Authorised feed, quantities and instructions for use are listed in two tables — the first contains authorised feed for animals with a live weight of up to 80 kg, the second with feed authorised during the fattening phase.
Dovoljena krma, količine in načini uporabe so navedeni v dveh tabelah: prva zadeva krmo, dovoljeno do 80 kg žive teže, druga pa krmo, dovoljeno v fazi pitanja.
Feed is to be administered preferably in liquid form (gruel or wet mash), traditionally with added whey.
Krma je po možnosti v tekoči obliki (pomije ali kaša) in ji je po tradiciji dodana sirotka.
During the first phase, the level of dry matter in the grain must be at least 45 % of the total matter and, besides the feedstuffs prescribed for the second phase, the permitted feedstuffs are as follows: corn gluten feed, stoned carobs, fish meal, soybean meal, distiller’s grains, buttermilk, fats with a melting point greater than 36 °C, protein lysates, silage corn.
V prvi fazi mora biti delež suhe snovi iz žitaric vsaj 45 % vseh snovi, dovoljena krma pa lahko poleg krme, predpisane za drugo fazo, vsebuje še zdrob iz koruznega glutena in/ali krmo iz koruznega glutena („corn gluten feed“), razkoščičene rožiče, ribjo moko, moko iz sojinega ekstrakta, destilacijske usedline, pinjenec, lipide s tališčem nad 36 °C, beljakovinske lizate in silirano koruzo.
During the second phase (fattening), the level of dry matter in the grain must be at least 55 % of the total matter and the permitted feedstuffs are as follows: corn, wet mash from grains and/or ears of corn, sorghum, barley, wheat, triticale, oats, minor cereals, bran and other wheat-processing by-products, dehydrated potatoes, pressed and ensiled beet pulp, linseed oilcakes, dried beet pulp, apple and pear pulp, grape and tomato skins as agents assisting intestinal passage, whey, buttermilk, lucerne meal, molasses, meal from soybean, sunflower seed, sesame, coconut, corn germs, peas and/or other legume seeds, beer yeast, torula yeast and other yeasts, fats with a melting point higher than 40 °C.
V drugi fazi, to je med pitanjem, mora biti delež suhe snovi iz žitaric vsaj 55 % vseh snovi, dovoljena krma pa lahko vsebuje: koruzo, kašo iz koruznih zrn in/ali storžev, sirek, ječmen, pšenico, tritikalo, oves, manj pomembna žita, otrobe in druge stranske proizvode pri predelavi pšenice, dehidriran krompir, stisnjeno in silirano pulpo pese, laneno pogačo, suho pulpo pese, tropine iz jabolk in hrušk, kožice grozdja ali paradižnika kot sredstvo za pospeševanje prehodnosti črevesja, sirotko, pinjenec, dehidrirano moko lucerne, melaso, moko iz sojinega ekstrakta, sončnic, sezama, kokosa, koruznih kalčkov, graha in/ali drugih stročnic, pivski kvas, torulo in druge vrste kvasa ter lipide s tališčem nad 40 °C.
The production and ageing steps must take place in the production area specified in (4) in order to guarantee the quality, traceability and monitoring of the product.
Proizvodnja in zorenje morata potekati na območju proizvodnje, opredeljenem v točki 4, saj je le tako mogoče zagotoviti kakovost, sledljivost in nadzor nad proizvodom.
Specific rules concerning slicing, grating, packaging, etc. After the logo is affixed, ‘Prosciutto di Parma’ may be sold whole, boned, in pieces of variable weights and shapes or sliced, and packaged appropriately.
Posebna pravila za rezanje, ribanje, pakiranje itd.
In the case of the latter, the slicing and packaging processes must be carried out in the production area specified in (4) and the distinctive PDO logo must be affixed to the package in such a way that it is indelible and cannot be removed, in accordance with the instructions set out in (3.7) below, so as to guarantee the quality characteristics typical of ‘Prosciutto di Parma’ and the full traceability of the product.
„Prosciutto di Parma“ se po označitvi z označbo lahko prodaja cel, izkoščen, v kosih različnih oblik in teže oziroma narezan in ustrezno pakiran; v takem primeru je treba pršut narezati in pakirati izključno na specifičnem območju proizvodnje iz točke 4, proizvod pa neizbrisno in neodstranljivo označiti z zaščitnim znakom ZOP pod pogoji iz točke 3.7 v nadaljnjem besedilu, da se tako zagotovijo značilne kakovostne lastnosti pršuta „Prosciutto di Parma“ in popolna sledljivost proizvoda.
Although not part of the labelling, the first identifying feature of ‘Prosciutto di Parma’ that distinguishes it from other products on the market is the ‘duke’s crown’ (heat-affixed mark reproducing the image of a five-point crown accompanied by the wording ‘Parma’).
Prvi prepoznavni element pri „Prosciutto di Parma“, s katerim se razločljivo pojavlja na trgu, čeprav ni del označevanja samega, je „vojvodska krona“ (vroči žig, ki upodablja stilizirano krono s petimi konicami ob krajevnem imenu „Parma“).
This mark fulfils a double function: firstly, it distinguishes the product from other raw hams and guarantees its authenticity (identifying mark) and secondly, it guarantees that the product itself has undergone all the proper production steps and that it has been identified by the operators in question during each of those steps.
Ta znak ima dvojno vlogo, saj proizvod razločuje med drugimi pršuti in zagotavlja njegovo pristnost (prepoznavni znak) ter jamči, da je šel čez vse predpisane proizvodne stopnje, ki so jih ugotovili pristojni subjekti.
The lawful use of the PDO is subject to the presence of the logo: without the ‘duke’s crown’ the name in question may not be used to designate the product on labels, packaging or in sales documents, nor may it be used during commercial transactions (whole, sliced and prepackaged, or for retail sale in portions).
Samo navzočnost znaka omogoča upravičeno in zakonito rabo označbe porekla: če ni „vojvodske krone“, proizvoda ni mogoče označiti z označbo porekla ne na nalepkah ali embalaži, ne na prodajnih listinah, ne pri sami prodaji (celega, narezanega in predhodno pakiranega oziroma razdeljenega pri prodaji na drobno).
The following specifications are obligatory on the labelling of ‘Prosciutto di Parma’:
Glede elementov, ki določajo označevanje za „Prosciutto di Parma“, je treba obvezno navesti:
For whole ‘Prosciutto di Parma’, on the bone
pri celem „Prosciutto di Parma“ s kostjo:
‘Prosciutto di Parma’ followed by ‘denominazione di origine protetta’ (protected designation of origin),
„Prosciutto di Parma“, ki mu sledi „denominazione di origine protetta“ (zaščitena označba porekla),
the production site.
sedež proizvodnega obrata;
For packaged, whole, boned or cut ‘Prosciutto di Parma’
pri pakiranem, celem ali izkoščenem „Prosciutto di Parma“ oziroma proizvodu, razrezanem na kose:
the packaging site,
sedež pakirnega obrata,
the production date (if the seal is not longer visible).
datum proizvodnje, če oznaka ni več čitljiva;
For sliced, pre-packaged ‘Prosciutto di Parma’
pri narezanem in predhodno pakiranem „Prosciutto di Parma“:
the packages display a common section equal to 25 % of the surface of the upper section of the packages made up of a triangle positioned at the top left-hand corner, with a black or transparent background, within the limits and under the conditions laid down by the annexed Directive on the slicing and packaging of ‘Prosciutto di Parma’, bearing the ‘duke’s crown’ logo and the wording:
embalaže imajo skupno stran, ki zaseda 25 % površine zgornjega dela embalaže in jo oblikuje trikotnik s črnim ali prosojnim ozadjem, ki leži na levem vrhu, pri čemer se upoštevajo omejitve in pogoji, določeni s priloženo direktivo o rezanju in pakiranju „Prosciutto di Parma“, ter vsebuje znak „vojvodske krone“ in navedbe:
‘Prosciutto di Parma denominazione di origine protetta ai sensi della legge 13 febbraio 1990, n. 26 et del regolamento (CE) n. 1107/96’ (‘Prosciutto di Parma’ protected designation of origin in accordance with Law No 26 of 13 February 1990, and Regulation (EC) No 1107/96),
„Prosciutto di Parma denominazione di origine protetta ai sensi della legge 13 Febbraio 1990, n. 26 e del REG. (CE) n. 1107/96“ („Prosciutto di Parma“, zaščitena označba porekla v skladu z Zakonom št. 26 z dne 13. februarja 1990 in Uredbo (ES) št. 1107/96),
‘confezionato sotto il controllo dell’Organismo autorizzato’ (packaged under the supervision of the authorised body),
„confezionato sotto il controllo dell'Organismo autorizzato“ (pakirano pod nadzorom pristojnega organa),
the production date (date indicating start of ageing as shown on the seal).
datum proizvodnje (datum začetka zorenja je na oznaki).
The use of adjectives such as ‘classic’, ‘authentic’, ‘extra’, ‘super’ or any other qualifying term or attribute added to the marketed product and other words not specifically provided for in the product specification is prohibited, except for the terms ‘disossato’ (boned) and ‘affettato’ (sliced).
Prepovedana je uporaba opisnih izrazov, kot so „classico“ (klasičen), „autentico“ (pristen), „extra“ (ekstra), „super“ (super) in drugih opisov, navedb ali lastnosti, dodanih označbam pri prodaji, razen „disossato“ (izkoščen) in „affettato“ (narezan) ter drugih navedb, ki niso izrecno določene v proizvodni specifikaciji.
‘Prosciutto di Parma’ is produced in the defined area in the Province of Parma which includes the territory of the Province of Parma (in the Region of Emilia-Romagna, Italy) that lies no less than 5 km south of the Via Emilia at an altitude of no more than 900 metres, and bordered to the east by the Enza river and to the west by the Stirone river.
„Prosciutto di Parma“ se obdela na opredeljenem območju v parmski regiji, ki zajema ozemlje parmske regije (dežela Emilija - Romanja, Italija), ki leži na južni strani ceste Emilije (via Emilia) in je najmanj pet kilometrov oddaljeno od nje do nadmorske višine največ 900 metrov ter ga na vzhodu omejuje reka Enza, na zahodu pa potok Stirone.
The raw materials originate from a larger geographical area than the production area, which covers the following administrative regions: Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzi, Lazio (Italy).
Surovina zanj prihaja z geografskega območja, ki je širše od območja predelave in zajema upravno ozemlje naslednjih dežel: Emilija - Romanja, Benečija, Lombardija, Piemont, Molise, Umbrija, Toskana, Marke, Abruci in Lacij (Italija).
Specificity of the geographical area
Posebnost geografskega območja
The specific characteristics of ‘Prosciutto di Parma’ and the guarantee of compliance with strict quality, hygiene and food safety standards are all closely linked to environmental conditions and to natural and human factors.
Posebne lastnosti „Prosciutto di Parma“ ter zagotovilo, da se upoštevajo strogi standardi kakovosti, higiene in varnosti hrane, so zelo odvisni od okoljskih razmer ter naravnih in človeških dejavnikov.