natgillin/translations-raw huggingface dataset:
Therefore, and taking into consideration the objectives of the common fisheries policy, it is considered appropriate in this particular case to operate part of the necessary deductions from the anchovy quotas allocated to Spain in the same area over the same period.
Zato je ob upoštevanju ciljev skupne ribiške politike primerno, da se v tem primeru del potrebnih odbitkov pokrije iz kvot za sardona, dodeljenih Španiji za isto območje prek enakega obdobja.
The fishing quotas for mackerel (Scomber scombrus) in ICES zones VIIIc, IX and X and EU waters of CECAF zone 34.1.1 and for anchovy (Engraulis encrasicolus) in ICES zone VIII that may be allocated to Spain in the years from 2013 to 2023 shall be reduced as shown in the Annex.
Ribolovne kvote za skušo (Scomber scombrus) na območju ICES VIIIc, IX in X ter v vodah EU na območju CECAF 34.1.1 in za sardona (Engraulis encrasicolus) na območju ICES VIII, ki se jih lahko dodeli Španiji med letoma 2013 in 2023, se zmanjšajo, kot je navedeno v Prilogi.
Initial quota 2009
Začetna kvota za 2009
Adapted quota 2009
Prilagojena kvota za 2009
Established catches 2009
Ugotovljeni ulovi za 2009
Difference quota-catches (over-fishing)
Razlika med kvoto in ulovi (prelov)
Deduction 2015
Odbitek za 2015
Deduction 2016
Odbitek za 2016
Deduction 2017
Odbitek za 2017
Deduction 2018
Odbitek za 2018
Deduction 2019
Odbitek za 2019
Deduction 2020
Odbitek za 2020
Deduction 2021
Odbitek za 2021
Deduction 2022
Odbitek za 2022
Deduction 2023
Odbitek za 2023
For anchovy, the year should be understood as the fishing season starting in that year.
Za sardona se leto razume kot sezona ribolova, ki se začne v navedenem letu.
Commission Implementing Regulation (EU) No 186/2013
Izvedbena uredba Komisije (EU) št. 186/2013
entering a name in the register of protected designations of origin and protected geographical indications (Salame Felino (PGI))
o vpisu imena v register zaščitenih označb porekla in zaščitenih geografskih označb (Salame Felino (ZGO))
In accordance with Article 6(2) of Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs [2], Italy’s application to register the name ‘Salame Felino’ was published in the Official Journal of the European Union [3].
V skladu s členom 6(2) Uredbe Sveta (ES) št. 510/2006 z dne 20. marca 2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [2] je bila vloga Italije za registracijo imena „Salame Felino“ objavljena v Uradnem listu Evropske unije [3].
Pursuant to Article 7 of Regulation (EC) No 510/2006, statements of objection substantiated under Article 7(3)(a), (c) and (d) of that Regulation were notified to the Commission by Belgium, Germany and the Netherlands.
Belgija, Nizozemska in Nemčija so v skladu s členom 7 Uredbe (ES) št. 510/2006 vložile izjave o ugovoru na podlagi točk (a), (c) in (d) člena 7(3) Uredbe (ES) št. 510/2006.
In its letter of 27 September 2011 the Commission invited the interested parties to engage in appropriate consultations.
Komisija je v dopisu z dne 27. septembra 2011 zainteresirane strani povabila, da se ustrezno posvetujejo.
At the end of the appropriate consultation period Belgium and the Netherlands reached an agreement with Italy.
Po izteku obdobja za ustrezna posvetovanja sta Belgija in Nizozemska dosegli dogovor z Italijo.
Under that agreement the qualitative description of the raw materials was amended to include a reference to the classification set out in the carcass definition table contained in Annex V to Council Regulation (EC) No 1234/2007 [4], the geographical limitation of slicing and packaging operations was removed and a number of minor textual amendments made.
S tem dogovorom se je spremenil opis kakovosti surovin, da vključuje sklic na razvrstitev, navedeno v preglednici za razvrščanje trupov iz Priloge V k Uredbi Sveta (ES) št. 1234/2007 [4], odstranjena je bila geografska omejitev za dejavnosti rezanja in pakiranja in uvedenih je bilo več manjših sprememb besedila.
No agreement was, however, reached between Germany and Italy during the appropriate consultation period.
Med Nemčijo in Italijo pa v obdobju ustreznih posvetovanj ni bilo mogoče doseči dogovora.
Given that no agreement was reached between all the parties within a timeframe of six months, the Commission must adopt a decision.
Ker med vsemi stranmi v šestih mesecih ni bil dosežen dogovor, mora Komisija sprejeti sklep.
Germany’s objection related to non-compliance with Article 5(2) of Commission Regulation (EC) No 1898/2006 [5] concerning the origin of the raw materials.
Ugovor Nemčije se je nanašal na neskladnost s členom 5(2) Uredbe Komisije (ES) št. 1898/2006 [5] o poreklu surovin.
It should be noted that the registration application places no geographical restriction on such origins, as confirmed by the amendment proposed by Italy based on the agreement reached with Belgium and the Netherlands.
Treba je navesti, da vloga za registracijo ne vsebuje geografskih omejitev v zvezi s tem, kar potrjuje sprememba, ki jo je predlagala Italija na podlagi dogovora, doseženega z Belgijo in Nizozemsko.
The objector also maintained that the requirement that ‘a specific quality, reputation or other characteristics [be] attributable to that geographical origin’ is not met.
Vlagatelj ugovora trdi tudi, da zahteva za „posebno kakovost, sloves ali druge značilnosti, ki jih je mogoče pripisati temu geografskemu poreklu“, ni izpolnjena.
As Italy based its application for registration as a geographical indication on the reputation acquired by ‘Salame Felino’, the file followed this line of argument.
Ker je Italija vlogo za registracijo utemeljevala kot geografsko označbo zaradi slovesa „Salame Felino“, temelji dosje na argumentih v tem smislu.
The objector, it should be noted, neither disputes nor presents any argument casting doubt on that reputation.
Treba je navesti, da vlagatelj ugovora ne nasprotuje temu slovesu in ne navaja nobenih argumentov, ki bi slovesu oporekali.
The conditions laid down in Article 2 of Regulation (EC) No 510/2006 have therefore been fulfilled.
Pogoji, določeni v členu 2 Uredbe (ES) št. 510/2006, so torej izpolnjeni.
As no evidence has been adduced in support of Germany’s third ground for objection, namely that the name proposed for registration is a generic name, the generic nature has by no means been established.
Tretji razlog Nemčije za ugovor, in sicer da je ime, predlagano za registracijo, generično, ni bil podprt z dokazi, zato generični značaj ni bil utemeljen.
In its statement of objection and further to the appropriate consultations, Belgium cited Article 7(3)(c) of Regulation (EC) No 510/2006, under which statements of objection are admissible if they ‘show that the registration of the name proposed would jeopardise […] the existence of products which have been legally on the market for at least five years preceding the date of the publication provided for in Article 6(2)’.
Belgija se je v svojem ugovoru in na ustreznih posvetovanjih sklicevala na člen 7(3)(c) Uredbe (ES) št. 510/2006. V skladu z navedenim členom so dopustne izjave o ugovoru „[…] [ki] izkazujejo, da bi načrtovana registracija imena ogrozila obstoj […] proizvodov, ki so bili najmanj pet let pred dnem objave iz člena 6(2) že zakonito na trgu“.
A transitional period of up to five years may in this case be permitted where a statement of objection has been declared admissible on these grounds.
Če je odločeno, da je takšen ugovor dopusten, se lahko odobri uvedba največ petletnega prehodnega obdobja.
Belgium’s statement of objection refers to the undertakings Reulen bvba and Salaisons Salamone SA and demonstrates that they produce and market a Felino-type salami.
V ugovoru Belgije sta navedeni družbi Reulen bvba in Salaisons Salamone SA in dokazi, da proizvajata in tržita salamo vrste Felino.
In the light of the above, the name should therefore be registered, the amended single document published and a five-year transitional period introduced in favour of the above undertakings.
Ob upoštevanju navedenega bi bilo torej treba zadevno ime registrirati, spremenjeni enotni dokument pa objaviti v petletnem prehodnem obdobju, uvedenem v korist navedenih podjetij.
The name contained in Annex I to this Regulation shall be entered in the register.
Ime iz Priloge I k tej uredbi se vpiše v register.
A transitional period of five years shall be established in favour of the undertakings Reulen bvba and Salaisons Salamone SA referred to in Belgium’s statement of objection.
Uvede se petletno prehodno obdobje v korist družb Reulen bvba in Salaisons Salamone SA, navedenih v ugovoru Belgije.
The amended single document is contained in Annex II to this Regulation.
Spremenjeni enotni dokument je vključen v Prilogo II k tej uredbi.
OJ C 19, 20.1.2011, p. 11.
UL C 19, 20.1.2011, str. 11.
Agricultural products listed in Annex I to the Treaty, intended for human consumption:
Kmetijski proizvodi za prehrano ljudi, našteti v Prilogi I k Pogodbi:
Class 1.2:
Skupina 1.2:
Meat products (cooked, salted, smoked, etc.)
Mesni proizvodi (kuhani, soljeni, prekajeni itn.)
Salame Felino (PGI)
Salame Felino (ZGO)
COUNCIL REGULATION (EC) No 510/2006 [1]‘SALAME FELINO’
UREDBA (ES) št. 510/2006 [1]„SALAME FELINO“
EC No: IT-PGI-0005-0597-11.04.2007
št. ES: IT-PGI-0005-0597-11.04.2007
‘Salame Felino’
„Salame Felino“
Class 1.2: Meat products (cooked, salted, smoked, etc.)
Skupina 1.2: Mesni proizvodi (kuhani, soljeni, prekajeni itn.)
When released for consumption, ‘Salame Felino’ PGI must be cylindrical, with one end fatter than the other. Its outer surface must be of a whitish/greyish colour and slightly powdery owing to the surface development of a small quantity of indigenous mould.
Salama „Salame Felino“ ZGO ima pri dajanju na trg obliko valja, pri katerem je en konec debelejši od drugega, ter sivkasto belo površino, ki je zaradi manjše količine avtohtonih plesni pokrita s prahom.
‘Salame Felino’ PGI must have the following characteristics:
„Salame Felino“ ZGO mora imeti naslednje lastnosti:
weight: between 200 g and 4,5 kg;
teža: od 200 gramov do 4,5 kilograma,
size: irregular cylindrical shape, between 15 cm and 130 cm long;
mere: nepravilna valjasta oblika, dolga od 15 do 130 centimetrov,
organoleptic characteristics: when cut, the slices must be firm but not springy; they must be homogeneous and lean, ruby red in colour, free of blemishes, and have a mild and delicate flavour;
organoleptične lastnosti: ob razrezu je rezina trdna in neelastična, homogena in pusta, rubinasto rdeče barve in brez lis ter blagega in prefinjenega okusa,
chemical and chemico-physical characteristics:
kemijske in kemijsko-fizikalne lastnosti:
total protein
Skupaj beljakovine
min. 23 %
najmanj 23 %
collagen/protein ratio
Razmerje kolagen/beljakovine
max. 0,10
največ 0,10
water/protein ratio
Razmerje voda/beljakovine
max. 2,00
največ 2,00
fat/protein ratio
Razmerje maščobe/beljakovine
total lactobacilli
Skupaj laktobacili
‘Salame Felino’ PGI is produced from pig meat in the manner described below:
„Salame Felino“ ZGO se proizvaja iz svinine pod spodaj opisanimi pogoji.
the animals used must be purebred pigs of the basic traditional Large White and Landrace breeds or animals derived from those breeds, as well as improved types as listed in the Italian Herd Book;
Uporabljajo se lahko čistokrvne živali uveljavljenih osnovnih pasem veliki beli prašič (large white) in landrace ali živali, ki izvirajo iz teh pasem, ter izboljšane vrste, ki so vpisane v italijansko rodovniško knjigo.
also allowed are animals derived from the Duroc breed, as well as improved types as listed in the Italian Herd Book;
Dovoljene so tudi živali, ki izvirajo iz pasme duroc, in izboljšane vrste, ki so vpisane v italijansko rodovniško knjigo.
animals of other breeds, crossbred or hybrid, are also allowed, provided that their carcasses come under classes U, R or O, as defined in the pig carcass classification table in Annex V to Regulation (EC) No 1234/2007, as amended;
Poleg tega se lahko uporabljajo živali drugih pasem, križanci in mešanci, pod pogojem, da se njihovi trupi uvrščajo v razrede U, R ali O, kot so opredeljeni v tabeli za razvrščanje trupov prašičev iz Priloge V Uredbe (ES) št. 1234/2007, kakor je bila spremenjena.
in line with tradition, animals carrying unfavourable traits, and in particular susceptibility to stress (PSS), are in any case not permitted; nowadays, such traits can be objectively detected in animals post mortem and in cured products;
Po tradiciji so izključene živali nosilke antitetičnih značilnosti, zlasti kar zadeva občutljivost na stres (prašičji stresni sindrom – PSS), ki se lahko odslej objektivno meri tudi pri zaklanih živalih in sušenih proizvodih.
purebred Belgian Landrace, Hampshire, Pietrain, Duroc and Spotted Poland animals are in any case not permitted;
Dovoljene niso čistokrvne živali pasem belgijski landrace, hampshire, pietrain, duroc in spotted poland.
the genetic types used must allow the achievement of high weights and good yields and, in any case, an average live weight per animal of 160 kg +/– 10 %;
Pri uporabljenih genotipih je treba zagotoviti veliko težo in dober izkoristek kot tudi povprečno težo na serijo (živo težo), ki znaša 160 kg z 10-odstotno toleranco.
the minimum age at slaughter is nine months;
Najnižja starost ob zakolu je devet mesecev.
boars and sows must not be used;
Prepovedana je uporaba mesa merjascev in svinj.
the pigs must be slaughtered in an optimum state of health and completely bled;
Ob zakolu mora biti zdravstveno stanje prašičev odlično, njihova izkrvavitev pa mora biti popolna.
the cuts of meat used to produce ‘Salame Felino’ PGI must be pieces of choice muscle or fat tissue such as the forward part of the belly (testa di pancetta) and/or minced meat from under the shoulder (trito di banco (sottospalla)).
kosi mesa, uporabljeni za proizvodnjo salame „Salame Felino“ ZGO, so izbrani mišični in maščobni deli, kot sta na primer testa di pancetta (kranialni del potrebušine) in/ali trito di banco (podplečje).
The meat used must not have undergone any freezing.
Zamrznjeno meso se ne sme uporabljati.
The muscle and fat tissue must be carefully cleaned, with the soft adipose tissue and larger pieces of connective matter being removed.
Mišični in maščobni kosi se skrbno očistijo tako, da se odstranijo večji vezivni deli in mehko maščobno tkivo.
The meat (muscle and fat tissue) used for ‘Salame Felino’ PGI must be put into a cold store at a temperature of not less than – 1 °C and arranged in such a way as to allow the muscle tissue to dry out well.
Meso (mišični in maščobni kosi), ki se uporablja za salamo „Salame Felino“ ZGO, je treba shraniti v hladilnici pri temperaturi, ki ni nižja od – 1 °C, in ga razporediti tako, da se mišični deli dobro posušijo.
The mix must be minced using a meat grinder (fitted with perforated plates with 6-8 mm holes).
Mešanico je treba zmleti v stroju za mletje mesa (ki je opremljen z rešetko z luknjicami premera od 6 do 8 mm).
The meat must then be mixed with salt (2-2,8 %), whole pepper and/or pepper pieces (0,03-0,06 %) and ground garlic.
Meso se zmeša s soljo v deležu od 2 do 2,8 %, celim ali mletim poprom v deležu od 0,03 do 0,06 % in strtim česnom.
Use may also be made of:
Uporabijo se lahko tudi naslednje sestavine:
dry white wine, up to a maximum of 400 cl per 100 kg of meat, so as to accentuate the aroma and flavour;
suho belo vino, in sicer največ 400 cl na 100 kg mesa, da se poudarita vonj in aroma,
sugar and/or dextrose and/or fructose: 0-0,3 %;
sladkor in/ali dekstroza in ali/fruktoza: 0–0,3 %,
fermentation starter cultures: such starter cultures must be used in line with best practice, taking into consideration the specific characteristics of the starter cultures for ‘Salame Felino’.
bakterijski fermenti: uporabljajo se lahko v skladu z dobrimi praksami in ob upoštevanju posebnih lastnosti fermentov salame „Salame Felino“.
Their function is to develop the product’s aroma and flavour through their lipolytic and proteolytic effect, stabilising the colour and limiting acidification;
Z lipolitičnim in proteolitičnim učinkom, ki nastane pri stabilizaciji barve in nadzoru kisanja, pomagajo razviti okus in aromo proizvoda.
sodium and/or potassium nitrate (maximum 300 mg/kg), sodium and/or potassium nitrite (maximum 150 mg/kg), ascorbic acid and its sodium salt (maximum 1 g/kg).
natrijev in/ali kalijev nitrat: največ 300 mg/kg; natrijev in/ali kalijev nitrit: največ 150 mg/kg; askorbinska kislina in njene natrijeve soli: največ 1 g/kg.
Marketed feed must comply with trade standards.
Uporabljena krma mora ustrezati trgovinskim standardom.
The feed should preferably be in liquid form (swill or mash), and is traditionally mixed with whey.
Če je mogoče, mora biti krma v tekoči obliki (pomije ali mešanica otrobov), običajno pa se ji doda tudi sirotka.
For the feed permitted for animals up to 80 kg live weight, the dry matter content from grain must not be less than 45 % of the total.
Pri krmi, ki se uporablja za živali z do 80 kg žive teže, mora skupna suha snov vsebovati najmanj 45 % suhe snovi iz žit.
For the feed permitted during the fattening stage, the dry matter from grain must not be less than 55 % of the total.
Pri krmi v fazi pitanja mora skupna suha snov vsebovati najmanj 55 % suhe snovi iz žit.
The specific steps in production are:
Posebni proizvodni postopki so:
mincing with a meat grinder;
mletje s strojem za mletje mesa,
mixing the mince and the added salt, pepper and garlic; wine, sugars, fermentation starter cultures, sodium or potassium nitrate, sodium or potassium nitrite and ascorbic acid and its sodium salt may also be used;
mešanje zmletega mesa s soljo, poprom in česnom; dovoljena je tudi uporaba vina, sladkorjev, fermentov, natrijevega ali kalijevega nitrata, natrijevega ali kalijevega nitrita, askorbinske kisline in njene natrijeve soli,
filling the mix into natural hog casing;
polnjenje v naravno prašičje črevo;
tying with twine (not netted);
vezanje z vrvico (brez mrežic),
drying and curing.
sušenje in zorenje.
‘Salame Felino’ must be sliced and packaged under the surveillance of the authorised body in line with the provisions of the monitoring plan.
Postopki rezanja in pakiranja salame „Salame Felino“ se izvajajo samo pod nadzorom pristojnega organa v skladu s pogoji iz načrta nadzora.
Indeed, owing to the delicate nature of the product, and because the slicing and packaging stages are potentially harmful, it is essential that the period during which the slices remain in contact with the air is as short as possible, so as to prevent them taking on a brown colour.
Ker gre za občutljiv proizvod ter ker se lahko ta pri rezanju in pakiranju poškoduje, mora biti čas, ko je rezina izpostavljena zraku, čim krajši, da ta ne bi porjavela.
‘Salame Felino’ PGI may be released for consumption either whole, with only the label and possibly the seal; thickly cut, in vacuum packs or in a protective atmosphere; or sliced, in vacuum packs or in a protective atmosphere.
Salama „Salame Felino“ ZGO se lahko daje na trg cela, opremljena samo z nalepko ali s pečatom, v vakuumsko pakiranih kosih ali rezinah pakiranih v kontrolirani atmosferi.
The name ‘Salame Felino’ followed by the wording ‘Protected Geographical Indication’ or the abbreviation ‘PGI’ (translated into the language in which the product is being marketed) must be affixed to the label or, where relevant, the seal, in clear, indelible characters that can be easily distinguished from any other writing on the label/seal, followed by the Community graphic symbol and the company mark.
Ime „Salame Felino“, ki mu sledi navedba „Indicazione Geografica Protetta“ ali kratica „IGP“ (prevedena v jezik države, v kateri se proizvod trži), mora biti na nalepki ali morebitnem pečatu navedeno z razločnimi in neizbrisljivimi črkami ter se mora jasno razlikovati od vseh drugih navedb na nalepki, spremljati pa ga morata tudi grafični simbol Skupnosti in znamka podjetja.
The ‘Salame Felino’ PGI production area is the administrative territory of the Province of Parma.
Območje proizvodnje salame „Salame Felino“ ZGO je upravno območje pokrajine Parma.
The ‘Salame Felino’ PGI production area, which covers the whole Province of Parma, is marked by the presence of both hilly and flat areas, as well as lakes and salt mines.
Za proizvodno območje salame „Salame Felino“ ZGO, ki obsega vso pokrajino Parma, so značilni gričevja in planjave ter jezera in rudniki soli.
The geographical area was defined by making reference to an in-depth historical reconstruction of the production practices that gave rise to the creation of this typical product.
Geografsko območje je bilo opredeljeno na podlagi temeljite zgodovinske rekonstrukcije proizvodnih praks, ki so izoblikovale ta značilni proizvod, ter ki so povezane s tisočletnimi običaji zakola prašičev in zorenja njihovega mesa.
These practices are linked to the age-old traditions of pork butchery and curing which have been facilitated by the presence, since antiquity, of salt mines and distinctive climatic conditions resulting from the presence of specific levels of humidity, exposure to marine air currents and the concentration of large wooded areas.
Te običaji so se razvili tudi zaradi rudnikov soli, ki so tu že od nekdaj, in značilnih podnebnih razmer, nastalih zaradi posebnih vrednosti vlage, izpostavljenosti tokovom morskega zraka ter zgoščenih in obsežnih gozdnatih površin.
In the Parma hills, it has always been possible to combine the techniques of the plain with the salt of Salsomaggiore.
V parmskih gričevjih so sol iz Salsomaggioreja že od nekdaj uporabljali pri različnih planjavskih tehnikah.
The phrase ‘techniques of the plain’ means those methods for processing and curing pig meat that developed as far back as the Etruscan and Roman period owing to the presence of pig farms dedicated, among other things, to supplying food for the Roman legions.
S pojmom „planjavske tehnike“ je treba razumeti prakse predelave in zorenja svinine, ki so se s prašičerejo razvile v etruščanskih in rimskih časih.
In the hills around the plain, these techniques were combined with the opportunity to make easier use of the salt from the Salsomaggiore mines as a result of the hills being the traditional focal point for processing the salt, which, being a precious substance, was processed in areas that were located far from communication routes and were thus more secure from possible raids.
Ta je bila namenjena zlasti oskrbovanju rimskih legij s hrano, prašičerejci pa so na gričevjih na robu planjav izkoriščali lažji dostop do soli iz rudnikov v Salsomaggioreju - gričevnati skupnosti, kjer se je sol običajno predelovala. Predelava dragocene soli je potekala na območjih, ki so bila bolj oddaljena od komunikacijskih poti, zaradi česar je bila varnejša pred krajami.
Indeed, because of the presence of these salt mines, the salting and processing of pig meat has, since 1300, led to the manufacture of products that are recognised at both national and international level.
Zaradi bližine teh rudnikov soli se je tehnika soljenja in predelave svinine uporabljala že od leta 1300, kar je omogočilo proizvodnjo nacionalno in mednarodno priznanih izdelkov.
‘Salame Felino’ PGI differs from other products in the same commercial category owing to its firmness and non-springy consistency, its uniformity, and its ruby red colour.
Salama „Salame Felino“ ZGO se od drugih proizvodov iz iste skupine živil razlikuje po trdnosti in neelastičnosti, homogenosti in pustosti ter rubinasto rdeči barvi.
Its flavour is mild and delicate.
Njen okus je blag in prefinjen.
Unlike the vast majority of salamis on the market, ‘Salame Felino’ is packed exclusively in natural casings (i.e. never synthetic ones).
Gre za salamo, ki se v nasprotju z večino salam na trgu proizvaja izključno v naravnem črevu (nikoli v umetnem).
It is free of lactose and powdered milk and has a moderately high pH, with the resultant improvement in the organoleptic qualities.
„Salame Felino“ ne vsebuje laktoze in mleka v prahu ter ima nizek pH, zaradi česar ima proizvod boljše organoleptične lastnosti.