natgillin/translations-raw huggingface dataset:
The objections were deemed admissible under point (a) of the first subparagraph of Article 9(3) of that Regulation.
Ugovori so se na podlagi točke (a) prvega pododstavka člena 9(3) navedene uredbe šteli za dopustne.
By letters dated 26 January 2010, the Commission invited the Member States concerned to engage in appropriate consultations.
Komisija je v dopisih z dne 26. januarja 2010 zadevne države članice povabila, naj se ustrezno posvetujejo.
While within the designated time-frame agreements have been reached between Austria and Poland and between the Czech Republic and Poland, no agreement has been reached between Germany and Poland.
V predvidenih rokih sta bili doseženi soglasji med Avstrijo in Poljsko ter Češko in Poljsko, med Nemčijo in Poljsko pa do soglasja ni prišlo.
The Commission therefore has to adopt a decision in accordance with the procedure referred to in Article 18(2) of Regulation (EC) No 509/2006.
Komisija zato sprejme odločitev v skladu s postopkom iz člena 18(2) Uredbe (ES) št. 509/2006.
The statements of objections concerned non-compliance with the conditions laid down in Articles 2 and 4 of Regulation (EC) No 509/2006.
Izjave o ugovoru so zadevale neskladnost s pogoji iz členov 2 in 4 Uredbe (ES) št. 509/2006.
Concerning the alleged failure of compliance with Article 2 of Regulation (EC) No 509/2006 in respect of the specific character of ‘Kabanosy’ no manifest error was identified.
V zvezi z domnevnim neupoštevanjem določb iz člena 2 Uredbe (ES) št. 509/2006 glede posebnih lastnosti klobase „Kabanosy“ ni bila odkrita nobena očitna napaka.
By its characteristics as defined in the specification (characteristics of the meat, taste and the unique shape) ‘Kabanosy’ is clearly distinguished from other similar products of the same category and is thus in compliance with the definition for specific character in point (a) of Article 2(1) of that Regulation.
Glede na lastnosti, ki so opisane v specifikaciji (značilnosti mesa, okus in edinstvena oblika), se klobasa „Kabanosy“ jasno razlikuje od podobnih proizvodov iz iste kategorije in je torej v skladu z opredelitvijo posebnih lastnosti iz člena 2(1)(a) navedene uredbe.
In the specification ‘Kabanosy’ is described as long, thin sticks of dry sausage twisted off at one end, evenly wrinkled and folded in two, which should be considered as the product’s intrinsic physical feature and therefore not as a matter of product presentation.
V specifikaciji je klobasa „Kabanosy“ opisana kot dolga, tanka suha klobasa, ki je na enem koncu upognjena in ima enakomerno nagubano površino ter je prepognjena, kar se šteje za bistveno fizično značilnost in ne za vprašanje predstavitve proizvoda.
Lastly, national standardisation of ‘Kabanosy’ does not impede the registration of the name since it has been established in order to define the specificity of the product and, therefore, it is covered by the derogation set out in the third subparagraph of Article 2(2) of that Regulation.
Tudi nacionalna standardizacija klobase „Kabanosy“ ne preprečuje registracije imena, saj je bila sprejeta z namenom opredelitve posebnosti proizvoda in je torej vključena v odstopanje iz tretjega pododstavka člena 2(2) navedene uredbe.
As regards the objections based on non-compliance with the conditions laid down in Article 4 of Regulation (EC) No 509/2006, no manifest error was identified either.
Prav tako ni bila odkrita nobena očitna napaka v zvezi z ugovori glede neskladnosti s pogoji iz člena 4 Uredbe (ES) št. 509/2006.
The name ‘Kabanosy’ does not refer only to claims of a general nature used for a set of products nor is it misleading.
Ime „Kabanosy“ se ne nanaša samo na splošne trditve, uporabljene za skupino proizvodov, in ni zavajajoče.
Therefore it is not concerned by the second subparagraph of Article 4(3) of that Regulation.
Zato zanj drugi pododstavek člena 4(3) navedene uredbe ne velja.
The specific character is further not due to the product’s provenance or geographical origin.
Poleg tega posebne lastnosti niso posledica izvora ali geografskega porekla proizvoda.
The product specification rather establishes a quality criterion for the pig population that has an effect on the quality of the finished product and thus indeed on the specific character of ‘Kabanosy’.
Pravzaprav specifikacija proizvoda vzpostavlja merilo kakovosti za populacijo prašičev, ki vpliva na kakovost končnega proizvoda in torej na posebne lastnosti klobas „Kabanosy“.
‘Kabanosy’s’ main elements of its traditional character consist of both the use of traditional raw materials and traditional method of production, thus those elements are in compliance with Article 4(1) of that Regulation.
Osnovni prvini tradicionalnih lastnosti klobase „Kabanosy“ sta uporaba tradicionalnih surovin in tradicionalna proizvodna metoda ter sta v skladu s členom 4(1) navedene uredbe.
Regarding the existence of several other linguistic or orthographic variations of the name, only ‘Kabanosy’ is sought to be registered in accordance with point (a) of Article 6(2) of Regulation (EC) No 509/2006.
Glede obstoja več drugih jezikovnih in ortografskih različic imena se samo za ime „Kabanosy“ zahteva registracija v skladu s členom 6(2)(a) Uredbe (ES) št. 509/2006.
The protection referred to in Article 13(2) of that Regulation has not been requested.
Zaščita iz člena 13(2) navedene uredbe ni bila zahtevana.
Registration without reservation of the name however allows that a registered name may continue to be used on the labelling of products not corresponding to the registered specification without the indication ‘traditional speciality guaranteed’, the abbreviation ‘TSG’ or the associated EU logo.
Z registracijo brez pridržanja imena se registrirano ime lahko še naprej uporablja za označevanje proizvodov, ki ne izpolnjujejo zahtev registrirane specifikacije, vendar brez navedbe „zajamčena tradicionalna posebnost“, kratice „ZTP“ ali znaka EU.
Once ‘Kabanosy’ is registered it would still be possible to produce and market ‘Kabanosy’-like products under the name ‘Kabanosy’ but without reference to EU registration.
Ko bo ime „Kabanosy“ registrirano, bo še vedno mogoče proizvajati in tržiti podobne proizvode pod imenom „Kabanosy“, vendar brez sklicevanja na registracijo EU.
Thus the registration of ‘Kabanosy’ as a traditional speciality guaranteed would in no way impair other producers’ rights to use a similar or even identical name for their products.
Tako registracija imena „Kabanosy“ kot zaščitene tradicionalne posebnosti ne bo v ničemer omejevala pravice ostalih proizvajalcev, da za svoje proizvode uporabljajo podobna imena ali celo isto ime.
In order to respect fair and traditional usage and to avoid the actual likelihood of confusion, the labelling of ‘Kabanosy’ should contain an indication, in the languages of the countries in which the product is marketed, informing the consumers that it has been produced following the Polish tradition.
Zaradi spoštovanja poštene in tradicionalne uporabe ter v izogib dejanske možnosti za zamenjavo, mora oznaka „Kabanosy“ v jezikih držav, kjer se proizvod trži, vsebovati navedbo, ki potrošnike obvešča, da je bila klobasa proizvedena v skladu s poljsko tradicijo.
In the light of the above, the name ‘Kabanosy’ should be entered in the register of the traditional specialities guaranteed and the product specification should be updated accordingly.
Na podlagi navedenega je treba ime „Kabanosy“ vpisati v register zajamčenih tradicionalnih posebnosti in specifikacijo ustrezno posodobiti.
The measures provided for in this Regulation are in accordance with the opinion by the Standing Committee on Traditional Specialities Guaranteed,
Ukrepi, predvideni s to uredbo, so v skladu z mnenjem Stalnega odbora za zajamčene tradicionalne posebnosti –
The designation contained in the Annex I to this Regulation is hereby entered in the register of the traditional specialities guaranteed.
Ime iz Priloge I k tej uredbi se vpiše v register zajamčenih tradicionalnih posebnosti.
OJ C 156, 9.9.2009, p. 27.
UL C 156, 9.9.2009, str. 27.
Class 1.2.
Skupina 1.2 –
Kabanosy (TSG)
Kabanosy (ZTP)
COUNCIL REGULATION (EC) No 509/2006
UREDBA SVETA (ES) št. 509/2006
EC No: PL-TSG-0007-0050-22.01.2007
št. ES: PL-TSG-0007-0050-22.01.2007
Name and address of the applicant group
Naziv in naslov skupine vlagateljev:
Name: Związek ‘Polskie Mięso’
Naziv: Związek „Polskie Mięso“
Tel. +48 228302657
Telefon: +48 228302657
Fax +48 228301648
Telefaks: +48 228301648
E-mail: info@polskie-mieso.pl
E-naslov: info@polskie-mieso.pl
Product Specification
Specifikacija proizvoda:
The indication ‘Produced following the Polish tradition’ translated into the language of the country where marketed shall appear on the labelling.
Na oznaki je navedba „Proizvedeno v skladu s poljsko tradicijo“ v jeziku države, v kateri se proizvod trži.
expresses the specific character of the agricultural product or foodstuff
izraža posebne lastnosti kmetijskega proizvoda ali živila
The name expresses the specific character of the product.
Ime izraža posebne lastnosti proizvoda.
‘Kabanos’ is derived from the name used to designate these hogs.
„Kabanos“ je izpeljanka iz imena za te prašiče.
Whether reservation of the name is sought pursuant to Article 13(2) of Regulation (EC) No 509/2006
Ali se zahteva pridržanje imena na podlagi člena 13(2) Uredbe (ES) št. 509/2006?
Registration without reservation of the name
Registracija brez pridržanja imena
Class 1.2 — Meat products (cooked, salted, smoked, etc.)
Skupina 1.2 – Mesni proizvodi (kuhani, soljeni, dimljeni itd.)
‘Kabanosy’ are long, thin sticks of dry sausage twisted off at one end and evenly wrinkled.
Klobasa „Kabanosy“ je dolga, tanka suha klobasa, ki je na enem koncu upognjena in ima enakomerno nagubano površino.
The sticks are folded in two and in the curve there is an indent where they were hung.
Je prepognjena, na krivini je vdolbina na mestu, kjer je bila klobasa obešena.
The surface of the ‘kabanosy’ is dark red in colour with a cherry tint.
Površina klobase „Kabanosy“ je temnordeča s češnjevimi odtenki.
A cross-section reveals dark red pieces of meat and cream-coloured fat.
V prerezu so kosi mesa temnordeči z maščobo kremne barve.
The ‘feel to the touch’ is that of a smooth, dry and evenly wrinkled surface.
Na dotik je gladka in suha z enakomerno nagubano površino.
‘Kabanosy’ have a strong taste of cured, baked pork and a delicate, smoky aftertaste redolent of caraway and pepper.
Klobasa ima močen okus po soljeni pečeni svinjini, v ustih pa ostane nežen pookus po dimu ter izrazit vonj po kumini in popru.
protein content — not less than 15,0 %,
vsebnost beljakovin – najmanj 15,0 %,
water content — not more than 60,0 %,
vsebnost vode – največ 60,0 %,
fat content — not more than 35,0 %,
vsebnost maščob – največ 35,0 %,
salt content — not more than 3,5 %,
vsebnost soli – največ 3,5 %,
nitrate (III) and nitrate (V) content expressed as NaNO2 — not more than 0,0125 %.
vsebnost nitrata (III) in nitrata (V), izražena kot NaNO2 – največ 0,0125 %.
The above chemical composition values ensure the traditional quality of the product.
Navedene vrednosti kemične sestave zagotavljajo tradicionalno kakovost proizvoda.
The finished product yield in relation to the meat used as a raw material must be less than 68 %.
Donos končnega proizvoda glede na meso, uporabljeno kot surovina, je največ 68 %.
Meat (100 kg of raw material):
Meso (100 kg surovin):
Class I pork with a fat content of up to 15 % — 30 kg,
svinjina razreda I z vsebnostjo maščob do 15 % – 30 kg,
Class IIA pork with a fat content of up to 20 % — 40 kg,
svinjina razreda IIA z vsebnostjo maščob do 20 % – 40 kg,
Class IIB pork with a fat content of up to 40 % — 30 kg.
svinjina razreda IIB z vsebnostjo maščob do 40 % – 30 kg.
Seasonings (per 100 kg of meat)
Začimbe (na 100 kg mesa):
natural pepper — 0,15 kg,
poper – 0,15 kg,
nutmeg — 0,05 kg,
muškatni orešček – 0,05 kg,
caraway — 0,07 kg,
kumina – 0,07 kg,
sugar — 0,20 kg.
sladkor – 0,20 kg.
Other additives:
Drugi dodatki:
curing mix (based on a mixture of table salt (NaCl) and sodium nitrite (NaNO2)) — about 2 kg.
mešanica za soljenje (na podlagi mešanice jedilne soli (NaCl) in natrijevega nitrita (NaNO2)) – približno 2 kg.
Feeding in the context of the production of pork intended for use in the making of ‘kabanosy’
Krmljenje pri proizvodnji svinjine za izdelavo proizvoda „Kabanosy“
Feeding refers to fatty-meat fattening.
Krmljenje pomeni pitanje za mastno meso.
The aim is to produce pigs with a bodyweight of up to 120 kg, characterised by a higher intramuscular fat content (more than 3 %).
Cilj je vzreja prašičev s težo do 120 kg, za katere je značilna višja vsebnost medmišične maščobe (več kot 3 %).
Fattening is based on late-maturing breeds, and an appropriate fattening regime makes it possible to achieve the desired intramuscular fat content.
Pitanje temelji na pasmah, ki odrastejo pozno, z ustreznim načinom pitanja pa se doseže želena vsebnost medmišične maščobe.
The breeds used for fattening do not carry the RN gene, and the RYR 1T gene is present in 20 % of the population.
Pasme za pitanje nimajo gena RN, pri čemer je gen RYR 1T prisoten pri 20 % populacije.
Fattening should be carried out in three phases – phase I up to about 60 kg, phase II up to about 90 kg, and phase III up to 120 kg,
Pitanje je treba izvajati v treh fazah – faza I do približno 60 kg, faza II do približno 90 kg in faza III do 120 kg.
Fattening of animals up to 90 kg bodyweight is carried out using two types of feed mixes.
Za pitanje živali do teže 90 kg se uporabljata dve vrsti krmnih mešanic.
The feed mixes (doses) contain:
Krmne mešanice (odmerki) vsebujejo:
as energy components cereal middlings – wheat, barley, rye, oat, triticale or maize; maize middlings and middlings of naked oat varieties account for up to 30 % of mixes,
energijske sestavine žitni zdrob – pšenica, ječmen, rž, oves, tritikala ali koruza; koruzni zdrob in zdrob vrst golega ovsa, ki predstavljata do 30 % mešanice,
as protein components – lupin, field bean and pea middlings, post-extraction soya meal, post-extraction rapeseed meal, rapeseed oil cake, fodder yeast or dried green fodder.
beljakovinske sestavine zdrob iz volčjega boba, krmnega boba in graha, moka iz ekstrahirane soje, moka iz ekstrahirane oljne ogrščice, tropine oljne ogrščice, kvašena krma ali posušena zelena krma.
Feed mixes (doses) for animals from 90 to 120 kg contain:
Krmne mešanice (odmerki) za živali od 90 do 120 kg vsebujejo:
as energy components wheat, barley, rye and triticale middlings.
energijske sestavine zdrob iz pšenice, ječmena, rži in tritikale.
Maize middlings and middlings of naked oat varieties may not be used in mixes (doses),
V mešanicah (odmerkih) se ne smeta uporabljati koruzni zdrob in zdrob vrst golega ovsa,
as protein components middlings of leguminous crops (lupin, field bean and pea), post-extraction soya meal, rapeseed oilcake or post-extraction rapeseed meal and dried green fodder.
beljakovinske sestavine zdrob iz stročnic (volčji bob, krmni bob in grah), moka iz ekstrahirane soje, tropine oljne ogrščice ali moka iz ekstrahirane oljne ogrščice ter posušena zelena krma.
At no point in the feeding cycle may the following be used: vegetable oils, feed of animal origin, e.g. powdered milk, dried whey or fish meal.
V ciklu krmljenja se nikoli ne smejo uporabljati: rastlinska olja, krma živalskega izvora, npr. mleko v prahu, posušena sirotka, ribja moka.
The metabolic energy content in mixes in all phases of fattening is 12-13 MJ of ME/kg of mix.
Vrednost metabolne energije v mešanicah v vseh fazah pitanja je 12–13 MJ ME/kg mešanice.
The protein content in mixes should be around 16-18 % in the first phase of fattening, 15-16 % in the second phase, and about 14 % in the final phase.
Vsebnost beljakovin v mešanicah mora znašati okoli 16–18 % v prvi fazi pitanja, 15–16 % v drugi fazi in približno 14 % v zadnji fazi pitanja.
Doses for fatteners may be based on nutritive mixes alone, or nutritive mixes and bulk feed, i.e. potatoes and green fodder.
Odmerki za pitanje lahko temeljijo samo na hranilnih mešanicah ali na hranilnih mešanicah in razsuti krmi, npr. krompirju in zeleni krmi.
Stages in the production of ‘kabanosy’
Faze v proizvodnji proizvoda „Kabanosy“
Preliminary cutting up of all meat ingredients.
Predhodno rezanje vseh mesnih sestavin.
Ensuring that the pieces of meat are of a uniform size (about 5 cm in diameter).
Pri tem se zagotovi, da so koščki mesa enake velikosti (s premerom približno 5 cm).
Stage 2
Faza 2
Traditional curing (dry method) for about 48 hours, using a curing mix.
Tradicionalno soljenje (suha metoda) za približno 48 ur, pri čemer se uporabi mešanica za soljenje.
Stage 3
Faza 3
Class I meat is reduced to around 10 mm in size, Class IIA and Class IIB meat to around 8 mm in size.
Meso razreda I se nareže na kose približno 10 mm ter meso razredov IIA in IIB na približno 8 mm.
Stage 4
Faza 4
Mixing of all meat ingredients and seasonings: natural pepper, nutmeg, caraway and sugar.
Mešanje vseh mesnih sestavin in začimb: poper, muškatni orešček, kumina in sladkor.
Stuffing into thin sheep casings of between 20 and 22 mm in diameter and twisting-off at one end of sticks of about 25 cm in length.
Nadevanje v tanko ovčje črevo premera med 20 in 22 mm, ki se na enem koncu zavije, tako da je proizvod dolg približno 25 cm.
Stage 6
Faza 6
Settling at a temperature not exceeding 30 °C for 2 hours.
Postavitev na temperaturo, ki ne presega 30 °C, za dve uri.
Preliminary drying of the surface, ‘settling’ of the ingredients within the sticks.
Predhodno sušenje površine, tako da se sestavine znotraj proizvoda „uležejo“.
Stage 7
Faza 7
Drying of the surface and traditional smoking in hot smoke (for about 150 minutes) and baking until a temperature of at least 70 °C is reached inside the sticks.
Sušenje površine in tradicionalno prekajevanje na vročem dimu (za približno 150 minut) toliko časa, dokler v notranjosti proizvoda ni dosežena temperatura najmanj 70 °C.
Stage 8
Faza 8
Smoking is stopped and the ‘kabanosy’ are left in the smoke room for about 1 hour, after which they are chilled and refrigerated to below 10 °C.
Konec prekajevanja, proizvodi „Kabanosy“ ostanejo v prekajevalnici približno eno uro, nato se ohladijo pod 10 °C.
Stage 9
Faza 9
Drying at 14-18 °C and 80 % humidity for 3-5 days until the desired yield is obtained (not exceeding 68 %).
Sušenje na 14–18 °C in pri 80-odstotni vlažnosti za 3–5 dni, dokler se ne doseže želeni donos (ki ne presega 68 %).
The specific character of ‘kabanosy’ derives from several attributes that are typical of the product:
Posebnost proizvoda „Kabanosy“ je več lastnosti, ki so značilne za proizvod:
tenderness, succulence and specific properties of the meat,
mehkost, sočnost in posebne značilnosti mesa,
exceptional taste and aroma,
izjemen okus in aroma,
uniform, characteristic shape.
enotna in značilna oblika.
Tenderness, succulence and specific properties of the meat
Mehkost, sočnost in posebne značilnosti mesa
Pork from pigs of late-maturing breeds fattened to a bodyweight of about 120 kg and having the genetic traits described in point 3.6 is an essential ingredient of ‘kabanosy’ which influences the specific nature of the sausage.
Svinjina prašičev pasem, ki odrastejo pozno, so pitani do teže približno 120 kg in imajo genske značilnosti, opisane v točki 3.6, je bistvena sestavina proizvoda „Kabanosy“, ki vpliva na posebne značilnosti klobase.
Compliance with these requirements yields an intramuscular fat content in excess of 3 %, ensuring that the meat possesses the appropriate gustatory and technological properties that are essential for the production of ‘kabanosy’.
Izpolnjevanje teh zahtev omogoča, da se doseže vsebnost medmišične maščobe več kot 3 %, kar zagotavlja, da ima meso ustrezen okus in tehnološke značilnosti, ki so bistvene za proizvodnjo proizvoda „Kabanosy“.
The use of such raw materials and conformity to the traditional method of production, with special regard to the stages of mincing, curing and smoking, ensures that ‘kabanosy’ are exceptionally tender and succulent.
Uporaba takih surovin in upoštevanje tradicionalne metode pridobivanja s posebnim poudarkom na fazah mletja, soljenja in prekajevanja zagotavljata izjemno mehkost in sočnost proizvoda „Kabanosy“.
Another characteristic of ‘kabanosy’ is the clearly audible noise they make when they are broken in two.
Za proizvod „Kabanosy“ je značilen tudi razločen zvok, kadar se prelomi na dvoje.
This is the result of the meat’s tenderness and the way in which ‘kabanosy’ are prepared, in particular, drying and smoking.
To je zaradi mehkosti mesa in načina priprave proizvoda „Kabanosy“, zlasti sušenja in prekajevanja.
Exceptional taste and aroma
Izjemen okus in aroma
Their taste and aroma are the features which set ‘kabanosy’ apart from other sausages.
Proizvod „Kabanosy“ se od drugih klobas loči po okusu in aromi.
These features are the result of the use in the production process of appropriately selected seasonings and the proportions thereof: natural pepper, nutmeg, caraway, sugar and the specific smoking process, which further enhances the product’s flavour.
Te značilnosti so posledica uporabe ustrezno izbranih začimb in njihovega razmerja v proizvodnem procesu (poper, muškatni orešček, kumina, sladkor) in posebnega postopka prekajevanja, ki dodatno poudari aromo proizvoda.
Uniform, characteristic shape
Značilna enotna oblika
The specific character of ‘kabanosy’ is linked mainly to their unique shape.
Posebna lastnost proizvoda „Kabanosy“ je povezana predvsem z njegovo edinstveno obliko.
Traditional method of production and storage
Tradicionalna metoda pridobivanja in skladiščenja
Kabanosy, or thin, dried and smoked pork sausages in sheep casings, were eaten throughout Poland as early as the 1920s and 1930s.
Proizvod „Kabanosy“ ali tanko, suho in prekajeno svinjsko klobaso v ovčjem črevu so na Poljskem jedli že v dvajsetih in tridesetih letih 20. stoletja.
They were produced in small, local butchers’ establishments under the same name, but in different regional varieties.
Klobase so se pod enakim imenom proizvajale v majhnih lokalnih mesnicah, vendar so se razlikovale po regijah.
The main differences concerned the seasonings used, but also the quality of the sausages themselves.
Razlikovale so se predvsem po uporabljenih začimbah in tudi kakovosti samih klobas.
The cookery books and food publications of the day, like M. Karczewska’s ‘Wyrób wędlin i innych przetworów mięsnych sposobem domowym’, published in Warsaw in 1937, provided recipes and helped to standardise production techniques for ‘kabanosy’, enabling brand consolidation and quality improvements.
Takratne kuharske knjige in objavljena dela o hrani, kot je knjiga Wyrób wędlin i innych przetworów mięsnych sposobem domowym avtorice M. Karczewske, ki je bila objavljena v Varšavi leta 1937, so vključevala recepte in prispevala k standardizaciji proizvodnih tehnik za proizvod „Kabanosy“, kar je omogočilo utrjevanje blagovne znamke in izboljšanje kakovosti.
These sausages tasted good and preservation techniques like smoking and drying meant that they could be kept for long periods.
Klobase so bile dobrega okusa, zaradi tehnik konzerviranja, kot sta prekajevanje in sušenje, pa je bil njihov rok trajanja daljši.
After 1945 standardisation was introduced in an attempt to improve product quality.
Po letu 1945 je bila uvedena standardizacija kot poskus izboljšanja kakovosti proizvoda.
‘Kabanosy’ were officially released for consumption by the Decree of the Ministers for Provisions, Industry and Commerce of 15 September 1948 (Journal of Laws 1948/44, item 334).
Proizvodi „Kabanosy“ so bili uradno sproščeni za porabo z odlokom ministrov za prehrano, trgovino in industrijo z dne 15. septembra 1948 (Uradni list 1948/44, številka 334).
Technological and production aspects were subsequently standardised (Standard No RN-54/MPMIM1-Mięs-56 of 30 December 1954), and in 1964 the Polish Meat Industry Headquarters in Warsaw issued a standard recipe for ‘Kabanosy’ based on traditional production methods (Internal Regulations No 21).
Tehnološki in proizvodni vidiki so bili standardizirani pozneje (Standard št. RN-54/MPMIM1-Mięs-56 z dne 30. decembra 1954), osrednji urad poljske mesne industrije v Varšavi pa je leta 1964 izdal standardni recept za proizvod „Kabanosy“ na podlagi tradicionalnih metod pridobivanja (Notranji predpis št. 21).