natgillin/translations-raw huggingface dataset:
In point V.1.e a provision banning GMOs in holdings’ feed and crops has been added in order to maintain the feed’s traditional character.
V točki V.1.e je dodana določba, ki prepoveduje uporabo gensko spremenjenih organizmov v prehrani živali in kulturah na kmetijskem gospodarstvu, da se ohrani tradicionalna narava prehrane.
Sub-heading V.3 ‘Processing’
Podrubrika V.3 „Predelava“
In the positive list of ingredients and production aids and additives authorised in the milk or during production, the words ‘harmless cultures of bacteria, yeasts and moulds’ are replaced by the words ‘cultures of bacteria, yeasts and moulds proven to be harmless’ for greater clarity.
Na pozitivnem seznamu sestavin ali pomožnih sestavin pri proizvodnji ali aditivov, dovoljenih v mleku ali med proizvodnim postopkom, so izrazi „neškodljive kulture bakterij, kvas, plesni“ zaradi večje jasnosti nadomeščeni z izrazi „kulture bakterij, kvasov in plesni, katerih neškodljivost je dokazana“.
The paragraph ‘The different stages which follow comprise cutting the ‘coagulum or curds’, stirring, resting the curds, light pressing, crumbling, salting in the mass of the curds, putting into moulds, draining and putting into gutters. The stages are described in the following paragraphs:’ has been deleted because each stage listed in that paragraph is described individually further on in the specification.
Odstavek „Različni proizvodni postopki, ki sledijo, so ločitev sesirka ali sirnine, mešanje, počivanje sirnine, rahlo stiskanje, drobljenje, soljenje mase sirnine, vlivanje v kalupe, odcejanje, skladiščenje na žlebovih. Opredeljeni so v naslednjih odstavkih:“ je črtan, saj je vsak postopek, naštet v tem odstavku, posebej opisan v nadaljevanju specifikacije.
Light pressing of the curds while resting before crumbling is optional from now on.
Rahlo stiskanje sirnine med počivanjem pred drobljenjem je zdaj neobvezno.
This practice is not in fact an essential part of the technological production process, insofar as the final dry extract of the cheese complies with the specification’s requirements.
Ta praksa namreč ni nujna v tehnološki shemi proizvodnje, ker končna suha snov v siru ustreza suhi snovi, določeni v specifikaciji.
The sentence ‘The curds are then crumbled, salted in the mass and put into moulds’ has been reworded as follows: ‘The curds are then crumbled and salted in the mass, at the latest when they are put into moulds’.
Stavek „Testo se nato zdrobi, osoli in položi v kalupe“ se preoblikuje v „Testo se nato zdrobi in osoli najpozneje ob polaganju v kalupe“.
The wording is therefore clearer as to when salting takes place.
Besedilo tako natančneje določa, kdaj se opravi soljenje.
To facilitate understanding, the text specifies that the indoor draining carried out without turnover pressing takes place after moulding of the curds.
Zaradi večje razumljivosti je natančneje navedeno, da se odcejanje v prostoru brez stiskanja in z obračanjem sira izvede po polaganju sirnine v kalupe.
The sentence ‘Pricking is carried out from the 10th day after renneting’ has been moved to point V.4 and it is also made clear that the reference is to the pricking of the cheeses.
Stavek „Po desetem dnevu po usirjenju se v siru napravijo luknje“ je prestavljen v točko V.4, pri čemer je pojasnjeno, da gre za prebadanje sira.
Sub-heading V.4 ‘Maturing and preservation’
Podrubrika V.4 „Zorenje in shranjevanje“
The sentence ‘After pricking, maturing is carried out in a cellar or cheese ripening room kept at a temperature of between 6 °C and 12 °C for at least two weeks with a relative humidity of 90-98 %’ is replaced by the sentence ‘On leaving the guttering room, after drying if necessary, maturing is carried out in a cellar or cheese ripening room kept at a temperature of between 6 °C and 12 °C with a relative humidity of 90-98 %’, supplemented by the sentence ‘After pricking, the cheeses are matured for at least two weeks in a cellar or cheese ripening room at the temperature and humidity described above’.
Stavek „Po fazi prebadanja sledi zorenje v kleti ali zorilnici, ki traja najmanj 15 dni pri temperaturi med 6 °C in 12 °C ter relativni vlažnosti med 90 % in 98 %“ je nadomeščen s stavkom „Ob iznosu iz prostora z žlebovi in po morebitnem sušenju sir zori v kleti ali zorilnici pri temperaturi med 6 °C in 12 °C ter relativni vlažnosti med 90 % in 98 %“, ki ga dopolnjuje stavek „Po fazi prebadanja sir zori najmanj 15 dni v kleti ali zorilnici pri zgoraj opisani temperaturi in vlažnosti“.
The purpose of these clarifications in the text is to describe more fully the sequence of operations.
Namen teh natančnejših navedb je boljši opis zaporedja postopkov.
Pricking does not take place just before the cheeses go into a cellar, but when they are in a cellar.
Prebadanje se namreč ne opravi tik pred vnosom v klet, temveč ko je sir v kleti.
Drying might be carried out between leaving the gutter room and entering the cellar.
Sušenje se po potrebi lahko izvaja med iznosom iz prostora z žlebovi in vnosom v klet.
The minimum period of two weeks in a cellar starts from the date of pricking.
Najkrajše obdobje, ko je sir v kleti, to je 15 dni, se šteje od datuma prebadanja.
Heading VIII ‘Labelling’
Rubrika VIII „Označevanje“
The requirement to include the reference ‘appellation d’origine contrôlée’ on the labelling has been deleted and replaced by a requirement to include the European Union’s PDO symbol, in the interests of legibility and synergy in the provision of information about PDO-registered products.
Obveznost navedbe „zaščitena označba porekla“ na etiketi je črtana in nadomeščena z obveznostjo navedbe ustreznega simbola ZOP Evropske unije zaradi čitljivosti in sinergije pri sporočanju proizvodov, registriranih kot zaščitene označbe porekla.
Heading IX ‘National requirements’
Rubrika IX „Nacionalne zahteve“
In accordance with the above-mentioned national reform of the system for monitoring designations of origin, a table has been added which sets out the main points to be checked and the evaluation method to be used.
V skladu z zgoraj omenjeno nacionalno reformo sistema nadzora nad zaščitenimi označbami porekla je dodana preglednica, v kateri so predstavljene glavne točke, ki jih je treba nadzirati, in metoda njihovega ocenjevanja.
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]‘FOURME DE MONTBRISON’
Uredba Sveta (ES) št. 510/2006 z dne 20. marca 2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [1]„FOURME DE MONTBRISON“
EC No: FR-PDO-0105-01014-06.07.2012
št. ES: FR-PDO-0105-01014-06.07.2012
PGI ( ) PDO (X)
ZGO () ZOP (X)
‘Fourme de Montbrison’
„Fourme de Montbrison“
Description of the product to which the name in (1) applies ‘Fourme de Montbrison’ is a cheese produced from renneted cow’s milk.
Opis proizvoda, za katerega se uporablja ime iz točke 1
It is made in the form of a cylinder between 17 and 21 cm in height and 11,5 and 14,5 cm in diameter, weighing 2,1 to 2,7 kg, has blue veins, is unpressed, uncooked, fermented and salted by adding salt to the curd when it is placed in the mould.
Sir „Fourme de Montbrison“ je sir, proizveden iz usirjenega kravjega mleka; ima obliko valja, visokega 17 do 21 cm, s premerom 11,5 do 14,5 cm in težo 2,1 do 2,7 kg, testo je prepredeno z modro plesnijo, ni stiskan ali skuhan, je pa fermentiran in soljen z dodajanjem soli v sirnino ob dajanju v kalupe.
The cheese has a fat content of at least 52 grams per 100 grams of cheese after total desiccation and the matured cheese must have a dry matter content of at least 52 grams per 100 grams of cheese.
Po popolnoma končanem sušenju znaša vsebnost maščobe najmanj 52 g na 100 g sira, vsebnost suhe snovi pa ne sme biti manjša od 52 g na 100 g dozorjenega sira.
The designation of origin ‘Fourme de Montbrison’ must not be used for the cheese until the 32nd day after renneting.
Sir lahko dobi označbo porekla „Fourme de Montbrison“ šele dvaintrideseti dan po dnevu usirjenja.
There is a bloom on the dry, orange-coloured rind, where white, yellow and red mould may also be present.
Skorja je suha, s „cvetom“ plesni, oranžna, na njej je lahko tudi plesen bele, rumene in rdeče barve.
The inside of the cheese is cream in colour, with a few cracks and a marbling of light blue veins.
Testo sira je kremne barve, z le malo luknjami, marmornato prepredeno s svetlomodro plesnijo.
‘Fourme de Montbrison’ has a homogeneous, slightly firm texture and melts in the mouth.
Sir „Fourme de Montbrison“ ima enotno, nekoliko čvrsto teksturo, ki se topi v ustih.
It has a subtle, scented flavour and a fruity, milky taste with a hint of a blue cheese, making it rather mild.
Ima blag in aromatičen mlečno-saden okus ter neizrazito modro plesen, ki dajeta siru določeno milino.
Throughout the year, the dairy cows’ basic ration comprises fodder from the defined geographical area.
Osnovna prehrana krav molznic je vse leto sestavljena izključno iz krme z geografskega območja označbe.
The feed authorised in the basic ration comprises all fodder except cruciferous plants in the form of fodder.
V osnovnem obroku so dovoljene vse vrste krme, razen krme iz križnic.
The proportion of hay, grass, wilted grass or grass silage, expressed as dry matter, must be greater than or equal to 80 % of the fodder in the dairy cows’ basic ration on average for all the dairy cows over the year.
Delež popasene, osušene, predsušene, balirane ali silirane krme, izražen v suhi snovi, je najmanj enak 80 % osnovnega obroka krme krav molznic v povprečju za vse krave molznice in na leto.
The proportion of maize silage, expressed as dry matter, must not exceed 20 % of the dairy cows’ basic ration on average for all the dairy cows over the year.
Delež koruzne silaže, izražen v suhi snovi, ne sme preseči 20 % osnovnega obroka krav molznic v povprečju na vse krave molznice in na leto.
Outside the grazing period, hay represents at least 3 kg of dry matter per dairy cow per day on average for all the dairy cows.
Zunaj pašnega obdobja seno predstavlja vsaj 3 kg suhe snovi na kravo molznico in na dan v povprečju za vse krave molznice.
When grass is available, grazing is mandatory for the dairy cows as soon as the weather allows.
V obdobju rasti trave je, takoj ko to omogočajo vremenske razmere, obvezna paša za krave molznice.
The minimum duration of grazing is 150 days a year.
Paša mora trajati vsaj 150 dni na leto.
The use of supplements and additives is limited to a maximum of 1800 kg of dry matter per dairy cow per year on average for all the dairy cows.
Vnos dodatkov in aditivov je omejen na največ 1800 kg suhe snovi na kravo molznico na leto v povprečju za vse krave molznice.
Only the raw materials and additives specified in a positive list are authorised in the supplements and additives given to the dairy cows.
Surovine in aditivi, dovoljeni v dodatkih za krave molznice, so natančno navedeni na pozitivnem seznamu.
The milk is produced and the cheese made, matured and preserved for 32 days from the date of renneting, within the geographical area.
Prireja mleka ter proizvodnja, zorenje in skladiščenje sira do 32 dni od dneva usirjenja se izvajajo na geografskem območju.
Cutting ‘Fourme de Montbrison’ is authorised if it does not completely alter its texture.
Sir „Fourme de Montbrison“ je dovoljeno razrezati, če to ne spremeni njegove teksture.
Rind must be present on portions weighing more than 50 grams.
Skorja je obvezna na kosih, težjih od 50 gramov.
The labelling of cheeses with the designation of origin ‘Fourme de Montbrison’ must include the designation of origin in characters at least two-thirds the size of the largest characters used on the label and display the European Union PDO symbol.
Na etiketi sira z označbo porekla „Fourme de Montbrison“ sta ime označbe porekla, napisano s črkami, ki so najmanj enake dvema tretjinama velikosti največjih črk na etiketi, in simbol ZOP Evropske unije.
Irrespective of the regulatory indications applicable to all cheeses, it is forbidden to place any qualifier directly next to the designation of origin, with the exception of specific trade marks or brand names.
Ne glede na predpisane zahteve glede označevanja, ki veljajo za vse sire, neposredno zraven imena označbe porekla ne sme biti nobene dodatne označbe, razen posebnih označb proizvodnega obrata ali blagovne znamke.
The geographical area for ‘Fourme de Montbrison’ comprises the following:
Geografsko območje sira „Fourme de Montbrison“ zajema to ozemlje:
Department of the Loire: the municipalities of Bard, Cervières, Chalmazel, La Chamba, La Chambonie, Champoly, Châtelneuf, La Côte-en-Couzan, Ecotay-l’Olme, Essertines-en-Châtelneuf, Jeansagnière, Lérigneux, Noirétable, Palogneux, Roche, Saint-Bonnet-le-Courreau, Saint-Didier-sur-Rochefort, Saint-Georges-en-Couzan, Saint-Jean-la-Vêtre, Saint-Julien-la-Vêtre, Saint-Just-en-Bas, Saint-Laurent-Rochefort, Saint-Priest-la-Vêtre, Saint-Romain-d’Urfé, Les Salles, Sauvain, La Valla, Verrières-en-Forez.
departma Loire: občine Bard, Cervières, Chalmazel, La Chamba, La Chambonie, Champoly, Châtelneuf, La Côte-en-Couzan, Écotay-l’Olme, Essertines-en-Châtelneuf, Jeansagnière, Lérigneux, Noirétable, Palogneux, Roche, Saint-Bonnet-le-Courreau, Saint-Didier-sur-Rochefort, Saint-Georges-en-Couzan, Saint-Jean-la-Vêtre, Saint-Julien-la-Vêtre, Saint-Just-en-Bas, Saint-Laurent-Rochefort, Saint-Priest-la-Vêtre, Saint-Romain-d’Urfé, Les Salles, Sauvain, La Valla-sur-Rochefort, Verrières-en-Forez;
Department of Puy-de-Dôme: the municipalities of Brugeron, Job, Saint-Anthème, Saint-Pierre-la-Bourlhonne and Valcivières.
departma Puy-de-Dôme: občine Brugeron, Job, Saint-Anthème, Saint-Pierre-la-Bourlhonne et Valcivières.
The geographical area for the designation of origin ‘Fourme de Montbrison’ mainly comprises the ‘hautes chaumes’ forming the summits of the Forez mountains within the departments of the Loire and the Puy-de-Dôme, as well as the eastern part of the Forez mountains.
Geografsko območje označbe porekla „Fourme de Montbrison“ zajema predvsem visoke pašnike na najvišjem delu gorskega območja Forez na meji med departmajema Loire in Puy-de-Dôme ter vzhodni del gorskega območja Forez.
The area is a middle mountain region (with an altitude of 1634 m at the highest point) oriented north-south overall, situated on a granite bedrock and bordered by natural boundaries.
To sredogorsko območje (z najvišjim vrhom 1634 m) leži v smeri od severa proti jugu, na granitni podlagi in je omejeno z naravnimi mejami.
The landscape is made up of mountain and subalpine moors featuring bare plateaux with round and gentle hilltops, surrounded by mainly coniferous forest slopes.
Gorsko in subalpsko pokrajino sestavljajo planjave brez vegetacije ter zaobljena slemena, ki jih obkrožajo gorska pobočja, porasla predvsem z iglavci.
There are numerous peat bogs and meadows.
Pokrivajo jih številna šotišča in pašniki.
Precipitation is relatively high (more than 1000 mm a year on average).
Padavin je razmeroma veliko (povprečno več kot 1000 mm na leto).
The climate is subject to an oceanic and continental influence.
Za podnebje so značilni oceanski in celinski vplivi.
Average annual temperatures therefore tend to be cold, below 10 °C and often below 5 °C.
Povprečne letne temperature so torej precej nizke, to je nižje od 10 °C, pogosto pa sežejo tudi pod 5 °C.
The winters are long and cold, with frequent snow.
Zime so dolge in mrzle s pogostim sneženjem.
Because of the high altitude and precipitation, fodder production is essentially based on the permanent meadows.
Zaradi nadmorske višine in pogostih padavin se krma prideluje predvsem na stalnih pašnikih.
The production of ‘Fourme de Montbrison’ dates back to the early Middle Ages in the region of the Haut-Forez, where an agri-pastoral system was maintained until the Second World War.
Začetki proizvodnje sira „Fourme de Montbrison“ segajo v zgodnji srednji vek v regiji Haut-Forez, kjer se je kmetijsko-pašniški sistem ohranil vse do druge svetovne vojne.
The cheese was produced in ‘jasseries’, mountain-pasture buildings which became established on both sides of the Forez mountains.
Sir se je proizvajal v kolibah ali kočah, podobnih planinskim poslopjem, zgrajenim na obeh pobočjih gorskega območja Forez.
At that time the cheese was produced during the summer season from the milk of modest-sized herds; the women made the cheese while the men remained in the village and continued the summer work in the fields.
Sir so takrat v poletni sezoni iz mleka majhnih čred proizvajale ženske, medtem ko so moški ostali v vasi in nadaljevali s poletnimi opravili na poljih.
The natural environment therefore provided coniferous tree trunks which, once hollowed out, made gutters (called ‘chéneaux’) perfectly suited to draining the cheese during production.
Naravno okolje je takrat ponujalo debla iglavcev, ki so jih izdolbli v žlebove, popolnoma prilagojene za odcejanje sira med proizvodnjo.
The cheese was often preserved until the summer descent, then sold at the markets on either side of the mountains, including the large market of Montbrison.
Sir so pogosto shranjevali do odhoda s poletnih pašnikov in ga nato prodajali na tržnicah na obeh straneh masiva, na primer na veliki tržnici v Montbrisonu.
Nowadays the dairy cattle are reared largely on the permanent meadows.
Mlečna živinoreja zdaj pogosto uporablja stalne pašnike.
The production conditions for ‘Fourme de Montbrison’, particularly the mandatory grazing during the period when this is possible, the grass-based feed ration and the restricted use of maize silage make the best possible use of this natural resource.
Pogoji za proizvodnjo sira „Fourme de Montbrison“, zlasti obvezna paša v obdobju, ko je to mogoče, krma, ki temelji na travi, in omejena uporaba koruzne silaže, pomenijo, da se za krmo učinkovito izkoriščajo ti naravni viri.
Inherited from the ancestral techniques, the technological process of producing ‘Fourme de Montbrison’ makes optimum use of local know-how, bringing into play:
Tehnološka shema za sir „Fourme de Montbrison“, ki sledi starodavni tehniki, poudarja lokalno znanje ter izkušnje in zajema:
appropriate mixing linked to a small curd grain size of approximately 0,5 to 1 cm at the side;
mešanje, prilagojeno majhnim zrnom sirnine, velikim približno 0,5 do 1 cm,
salting in the mass and reduced exterior salting;
soljenje testa in skromno zunanje soljenje ter
the very special technique of additional draining in gutters made of coniferous wood.
zelo posebno tehniko dodatnega odcejanja na žlebovih iz lesa iglavcev.
‘Fourme de Montbrison’ is a veined cheese with a subtle, scented flavour; it is in the shape of a cylinder 17 to 21 cm in height and 11,5 to 14,5 cm in diameter with an orange-coloured outer covering; the cheese has small openings and a hint of a blue cheese, making it rather mild.
Sir „Fourme de Montbrison“ s plesnijo ter blagim in aromatičnim okusom, valjaste oblike, visok 17 do 21 cm in širok 11,5 do 14,5 cm, z oranžno skorjo, ima testo z majhnimi luknjami in neizrazito modro plesen, ki daje siru določeno milino.
The specific characteristics of ‘Fourme de Montbrison’ originate in particular from the special methods used to produce the milk and the cheese.
Posebne značilnosti sira „Fourme de Montbrison“ so predvsem posledica posebnih navad v prireji mleka in proizvodnji.
The production of the milk is based on the richness of the pastures in the Forez mountains and contributes to the subtle, scented flavour of ‘Fourme de Montbrison’.
Prireja mleka se opira na bogastvo pašnikov na gorskem območju Forez ter prispeva k blagemu in aromatičnemu okusu tega sira.
Its relatively small size is linked to its origin: small herds with small-scale milk production and cheesemaking carried out by women.
Njegova razmeroma majhna oblika je povezana z njegovim poreklom: majhne črede, ki proizvedejo malo mleka, in ročna proizvodnja žensk.
The rather mild taste of ‘Fourme de Montbrison’ is linked to the fine cutting of the curd grains.
Precej nežen okus sira „Fourme de Montbrison“ je posledica drobno narezanih zrn sirnine.
This reduced curd grain size causes small openings in the cheese, resulting in restricted development of Penicillium roqueforti moulds which is less pronounced than in other veined cheeses.
Ta majhna zrna sirnine ustvarjajo majhne luknje v testu, zaradi česar je razvoj plesni Penicillium roqueforti šibkejši kot v drugih sirih s plesnijo.
The very specific orangey colour of the rind is influenced by the salting techniques, which promote the establishment of surface flora.
Na oranžno barvo skorje, ki je tako posebna, vplivajo tehnike soljenja, ki spodbujajo nastanek flore na površini sira.
The development of surface flora is also promoted by the draining in coniferous wood gutters.
Razvoj te flore zagotavlja tudi odcejanje na žlebovih iz lesa iglavcev.
The wooden gutters are a reservoir of surface flora and contribute directly to the development of this flora by preventing the rind from drying out too quickly.
Leseni žlebovi so namreč zbiralniki flore in neposredno prispevajo k njenemu razvoju, saj preprečujejo prehitro sušenje skorje.
The salting techniques used also make ‘Fourme de Montbrison’ less salty than other blue cheeses.
Sir „Fourme de Montbrison“ je tudi zaradi tehnik soljenja manj slan kot drugi siri iz družine sirov z modro plesnijo.
OJ L 93, 31.3.2006, p. 12.
UL L 93, 31.3.2005, str. 12.
The minimum duration of in-mould draining without turnover pressing is reduced from 24 to 18 hours. Changes in practice have reduced this period without affecting the quality of the cheeses produced.
Trajanje odcejanja v kalupu brez stiskanja in z obračanjem je skrajšano s 24 na 18 ur. Ta čas se je namreč skrajšal zaradi razvoja praks, ne da bi to vplivalo na kakovost dobljenega sira.
Commission Implementing Regulation (EU) No 1246/2013
Izvedbena uredba Komisije (EU) št. 1246/2013
approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications [Peras de Rincón de Soto (PDO)]
o odobritvi večje spremembe specifikacije za ime, vpisano v registru zaščitenih označb porekla in zaščitenih geografskih označb [Peras de Rincón de Soto (ZOP)]
By virtue of the first subparagraph of Article 53(1) of Regulation (EU) No 1151/2012, the Commission has examined Spain’s application for the approval of amendments to the specification for the protected designation of origin ‘Peras de Rincón de Soto’, registered under Commission Regulation (EC) No 738/2004 [2].
Komisija je v skladu s prvim pododstavkom člena 53(1) Uredbe (EU) št. 1151/2012 preučila vlogo Španije za odobritev spremembe specifikacije za zaščiteno označbo porekla „Peras de Rincón de Soto“, registrirano na podlagi Uredbe Komisije (ES) št. 738/2004 [2].
As no statement of objection under Article 51 of Regulation (EU) No 1151/2012 has been received by the Commission, the amendments should be approved,
Ker v skladu s členom 51 Uredbe (EU) št. 1151/2012 Komisija ni prejela nobene izjave o ugovoru, bi bilo treba spremembo ododbriti –
OJ L 116, 22.4.2004, p. 5.
UL L 116, 22.4.2004, str. 5.
OJ C 177, 22.6.2013, p. 18.
UL C 177, 22.6.2013, str. 18.
Peras de Rincón de Soto (PDO)
Peras de Rincón de Soto (ZOP)
Commission Implementing Regulation (EU) No 1247/2013
Izvedbena uredba Komisije (EU) št. 1247/2013
approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications [Jamón de Trevélez (PGI)]
o odobritvi večje spremembe specifikacije za ime, vpisano v registru zaščitenih označb porekla in zaščitenih geografskih označb [Jamón de Trevélez (ZGO)]
By virtue of the first subparagraph of Article 53(1) of Regulation (EC) No 1151/2012, the Commission has examined Spain's application for the approval of amendments to the specification for the protected geographical indication ‘Jamón de Trevélez’, registered under Commission Regulation (EC) No 1855/2005 [2].
Komisija je v skladu s prvim pododstavkom člena 53(1) Uredbe (EU) št. 1151/2012 preučila vlogo Španije za odobritev spremembe specifikacije za zaščiteno geografsko označbo „Jamón de Trevélez“, registrirano na podlagi Uredbe Komisije (ES) št. 1855/2005 [2].
OJ C 179, 25.6.2013, p. 40.
UL C 179, 25.6.2013, str. 40.