natgillin/translations-raw huggingface dataset:
In addition to the ingredients which must be present in ‘Pâté de Campagne Breton’, non-meat ingredients represent a maximum of 15 % of the total mass used, onions excluded: water (in all its forms), broth ≤ 5 %, sugars (saccharose, dextrose, lactose) ≤ 1 %, fresh whole eggs, fresh egg whites ≤ 2 % by weight of dry matter/stuffing, flour, starches ≤ 3 %, ascorbic acid and sodium ascorbate (max. 0,03 % of the total mass used), jelly and pig’s G gelatin, salt: ≤ 2 %, pepper: ≤ 0,3 %, other spices (nutmeg, garlic, shallot, parsley, thyme, laurel), ciders and apple-based spirits (eau-de-vie, lambig, etc.), Chouchen, sodium or potassium nitrite, plain caramel for the browning.
Poleg sestavin, ki morajo biti obvezno v pâté de campagne breton, je v masi za izdelavo te paštete največ 15 % nemesnih sestavin, razen čebule: voda (v vseh oblikah), bujon ≤ 5 %, sladkorji (saharoza, dekstroza, laktoza) ≤ 1 %, sveža cela jajca, sveži beljaki ≤ 2 % v suhi snovi, moka, škrob ≤ 3 %, askorbinska kislina in natrijev askorbat (največ 0,03 % mešanice), žele in svinjska želatina, sol ≤ 2 %, poper ≤ 0,3 %, druge začimbe (muškatni orešček, česen, šalotka, peteršilj, timijan, lovor), jabolčnik in alkohol na osnovi jabolk (žganje, lambig itd.), bretonska medica, natrijev ali kalijev nitrit, navadna karamela zaradi barve.
The following ingredients, taken together, must not exceed 1,7 % of the total mass used: jelly and pig’s G gelatin, nutmeg, garlic, shallot, parsley, thyme, laurel, ciders and apple-based spirits (eau-de-vie, lambig, etc.), Chouchen, sodium or potassium nitrite.
Mešanica za izdelavo ne sme vsebovati več kot 1,7 % naslednjih sestavin skupaj: žele in svinjska želatina, muškatni orešček, česen, šalotka, peteršilj, timijan, lovor, jabolčnik in alkohol na osnovi jabolk (žganje, lambig itd.), bretonska medica, natrijev ali kalijev nitrit.
During production, the diameter of the chopped pieces is varied according to the shape of the pâtés in order to achieve a satisfying appearance, whatever the size of the slice:
Pri izdelavi je premer koščkov prilagojen velikosti paštete, da bi se dosegel zadovoljiv videz, ne glede na velikost rezine:
For packaging sizes ≥ 200 g => diameter of pieces ≥ 8 mm,
pri pakiranjih ≥ 200 g => premer koščkov ≥ 8 mm,
For packaging sizes ≥ 200 g => diameter of pieces ≥ 6 mm.
pri pakiranjih ≤ 200 g => premer koščkov ≥ 6 mm;
The pieces are then mixed with the fine stuffing consisting of the minced meat and non-meat ingredients.
Koščki se nato zmešajo v fini nadev iz sesekljanih mesnih in nemesnih sestavin.
The fats may be scalded and added warm to the stuffing.
Maščobe se lahko segrejejo in tople dodajo mešanici.
The stuffing is then packed and cooked in the oven or aseptically canned (packed in a metal can, a glass bowl or a jar).
Mešanica se nato pripravi za peko v pečici ali apertizacijo (v pločevinki, kozarcu ali posodi za konzerviranje).
In the case of products that are presented fresh, the preparation is covered with a fresh pig’s caul and cooked in the oven in order to obtain a characteristic crust.
Pri proizvodih, ki se ponudijo sveži, se pripravek prekrije s svežo svinjsko mrežico, nato speče v pečici, pri čemer se oblikuje značilna skorjica.
The preserved pâtés are browned in the oven until a brown crust forms and then set and sterilised.
Paštete v pločevinki se zapečejo v pečici, da se oblikuje rjava skorjica, nato se zaprejo in sterilizirajo.
In order to reduce the presence of animals bearing genetically unfavourable characteristics, the pigs must be free of allele RN less.
Da bi se zmanjšalo število živali z genetsko neugodnimi lastnostmi, morajo biti prašiči prosti alelov Rn–.
The meats used in the production of ‘Pâté de Campagne Breton’ must derive from pig carcasses weighing more than 80 kilograms.
Meso, uporabljeno pri izdelavi pâté de campagne breton, mora biti pridobljeno iz prašičjih trupov, težjih od 80 kilogramov.
Carcasses that are too light and of low nutritional and technological quality are excluded.
Prelahki trupi z nizko hranilno in tehnološko vrednostjo so izključeni.
In order to limit stress, which is detrimental to the quality of the meat and fat, the animals must be free of the allele making them sensitive to halothane and there must be a minimum period of two hours between the unloading of the animal at the slaughterhouse and the time of slaughter.
Da bi omejili stres, ki škodljivo vpliva na kakovost mesa in maščobe, morajo biti živali proste alelov, ki povzročajo občutljivost na halotan, med raztovorom živali v klavnici in njenim zakolom pa morata preteči najmanj dve uri.
The specification does not refer to any specific requirements.
V specifikaciji niso navedene posebne zahteve.
The production of ‘Pâté de Campagne Breton’ is carried out in the geographical area.
Izdelava pâté de campagne breton poteka na geografskem območju.
‘Pâté de Campagne Breton’ is presented:
Pâté de campagne breton je pripravljena:
either fresh and packed in a terrine, under film or a modified atmosphere or under vacuum, or
sveža in pakirana v lončeno posodo, v prozorno folijo ali v prilagojeni atmosferi ali vakuumsko, ali
fresh and cut at the place of production, or
sveža in razrezana na samem kraju izdelave, ali
fresh, sliced and packed under film or a modified atmosphere or under vacuum for self-service sale, or
sveža, v rezinah, pakirana v prozorno folijo ali v prilagojeni atmosferi ali vakuumsko, za samopostrežno prodajo, ali
aseptically canned and packed in a glass bowl, a metal can or a jar.
apertizirana in pakirana v kozarec, pločevinko ali posodo za konzerviranje.
Its weight varies between 40 g and 10 kg.
Njena teža je med 40 g in 10 kg.
The labelling must include the following elements: the name of the PGI, ‘Pâté de Campagne Breton’, the name and address of the certifying body and, if applicable, its certified collective mark pursuant to the rules governing its use, as well as the European Union PGI logo.
Na nalepki morajo biti naslednji podatki: ime ZGO „pâté de campagne breton“, ime in naslov certifikacijskega organa ter morebiti kolektivna certifikacijska znamka v skladu z opredeljenimi pravili uporabe in logotip ZGO Evropske unije.
The geographical area is the traditional production area of this product.
Geografsko območje je tradicionalno območje izdelave tega proizvoda.
It comprises the total areas of the following departments: Côtes-d’Armor, Finistère, Ille-et-Vilaine, Loire-Atlantique and Morbihan.
Obsega naslednje departmaje: Côtes-d’Armor, Finistère, Ille-et-Vilaine, Loire-Atlantique in Morbihan.
Historic Brittany corresponds to the traditional production area of ‘Pâté de Campagne Breton’.
Tradicionalno območje izdelave pâté de campagne breton ustreza zgodovinski Bretanji.
Brittany has a centuries-long charcuterie-making tradition.
Bretonska tradicija mesnih delikates obstaja že stoletja.
In the days of Ducal Brittany in the 16th century, Breton families slaughtered their pigs and made their own cured meats.
V 16. stoletju, ko je bila Bretanja vojvodstvo, so bretonske družine klale prašiče in izdelovale svoje mesne delikatese – nasoljeno meso.
Bretons have turned this distinctive factor to good use in the production of a wide variety of charcuterie products, in particular ‘Pâté de Campagne Breton’, which made it possible to avoid wasting offal and meat leftovers from the cutting up of a pig.
Bretonci so izkoristili to posebnost z izdelavo raznovrstnih mesnih delikates in zlasti pâté de campagne breton, pri kateri se drobovina in preostalo meso iz razreza prašiča ne zavržejo.
The specificity of ‘Pâté de Campagne Breton’ is based on a specific quality and special know-how as well as on the product’s reputation.
Posebnosti pâté de campagne breton temeljijo na določeni kakovosti, posebnem znanju in izkušnjah ter slovesu.
A. Specific quality
A. Določena kakovost
The liver, the throat, the rind and possibly the edible parts of the head or the heart went into making Pâté de Campagne Breton’.
Sestavine pâté de campagne breton so jetra, vrat, koža in morebiti užitni deli glave ali srce.
The liver, which was considered a fine part of the animal, gives the pâté its taste, colour, smoothness and special flavour.
Jetra, ki veljajo za najboljši del, dajejo pašteti barvo, sočnost in poseben okus.
Throats, cooked rinds and onions are three other indispensable traditional ingredients of ‘Pâté de Campagne Breton’, which also contribute to the product’s specific organoleptic characteristics.
Vrat, pečena koža in čebula so še tri tradicionalne in nepogrešljive sestavine pâté de campagne breton, ki tudi prispevajo k posebnim organoleptičnim lastnostim proizvoda.
The onions, found in most traditional Breton recipes, are used for seasoning.
Čebula, ki jo je mogoče najti v večini tradicionalnih bretonskih receptov, se uporablja za začinjanje.
Today, in order to preserve this special feature, charcuterie producers must master the mincing method in order to obtain pieces with a large diameter.
Danes morajo proizvajalci mesnih delikates za ohranitev te posebnosti obvladati tehniko sekljanja, da bi dobili koščke z velikim premerom.
The presence of a caul on top of the pâté, formerly used to shape the filling and protect the product, is still an obligatory feature of ‘Pâté de Campagne Breton’ when presented fresh, in order to preserve its traditional appearance.
Mrežica na vrhu paštete, ki se je najprej uporabljala za oblikovanje mešanice in zaščito proizvoda, je danes še vedno obvezna na pâté de campagne breton, ki se ponudi sveža, da bi ohranila videz iz starih časov.
This makes it possible to obtain specific organoleptic characteristics: a firm and crisp texture, a pronounced taste of meat, cooked pork, liver and onions.
To omogoča, da se razvijejo posebne organoleptične lastnosti: čvrsta in hrustljava tekstura, izrazit okus po mesu, pečeni svinjini, jetrih in čebuli.
B. Another characteristic: special know-how
B. Druga značilnost: posebno znanje in izkušnje
The former practice was to use the meats immediately after the pig was cut up.
Včasih so meso uporabili takoj po razrezu prašiča.
In the old days, the mechanical tools (meat axes, knives) used to cut up the pig and the meats resulted in large pieces and therefore in a coarsely minced pâté de campagne.
V preteklosti so zaradi uporabe mehanskih sredstev (sekire, noži) za razrez prašičev in mesa dobili velike koščke in zato izdelali grobo sesekljano domačo pašteto.
‘Pâté de Campagne Breton’ used to be cooked in the baker’s or village’s bread oven, in open dishes called ‘plats sabots’ or ‘casse à pâté’ or in receptacles.
Pâté de campagne breton so včasih pekli v pekovski ali vaški krušni peči v odprtih plitvih posodah, imenovanih „plats sabots“ ali „casse à pâté“, ali v lončenih posodah.
Cooking in a dry oven in open dishes causes the sugars to caramelise and provokes reactions that contribute to the brown colour of the crust.
Peka v pečici s suhim zrakom v odprtih plitvih posodah povzroči karamelizacijo sladkorjev in reakcije, zaradi katerih se skorjica obarva rjavo.
Prior to cooking, the pâté was also covered with a pig’s caul intended to smoothen, shape and protect the preparation.
Pašteto so pred peko prekrili tudi s svinjsko mrežico, njena vloga pa je bila zgladitev, oblikovanje in zaščita mase.
It prevented the stuffing from running out and the product from drying.
S tem so preprečili, da bi mešanica uhajala čez rob in da bi se proizvod izsušil.
‘Pâté de Campagne Breton’ owes its specificities to its production method, which has been passed on from generation to generation in the charcuterie trade and is officially recognised, as shown by the fact that a special definition of it is included in the ‘Code des usages de la Charcuterie, de la Salaison et des Conserves de Viandes’, under the category ‘Pâté de campagne supérieur’.
Zaradi načina izdelave, ki so ga tako iz roda v rod prenašali vsi izdelovalci mesnih delikates, ima pâté de campagne breton svoje posebnosti, ki so priznane, saj je posebej opredeljena v razredu „Pâté de campagne supérieur“ v Code des usages de la Charcuterie, de la Salaison et des Conserves de Viandes.
C. A reputation
C. Sloves
In line with the tradition of family-based production, the small-scale production of ‘Pâté de Campagne Breton’ has been maintained over the years.
Domača izdelava pâté de campagne breton, v kateri je povzeta tradicija družinske izdelave, se je ohranila skozi leta.
In olden times, this home-made dish was prepared after the ‘Fest an oc’h’, a feast held in connection with the sacrifice of pigs.
Včasih se je ta domača jed pripravljala po „Fest an oc’h“, prazniku žrtvovanja prašičev.
True to its reputation, ‘Pâté de Campagne Breton’ has an important place in France’s culinary heritage.
Pâté de campagne breton, ki ohranja svoj sloves, ima pomembno mesto v kulinarični dediščini Francije.
For more than 30 years, Brittany’s manufacturers have worked together to perpetuate the reputation and specificity of ‘Pâté de Campagne Breton’.
Pred več kot 30 leti so se bretonski podjetniki združili, da bi sloves in posebnost pâté de campagne breton ohranili do danes.
It is a charcuterie product that is appreciated by distributors and consumers alike.
Pâté de campagne breton je mesna delikatesa, ki jo cenijo distributerji in potrošniki.
Brittany’s fish canning industry developed strongly at the end of the 19th century.
V Bretanji se je konec 19. stoletja zelo razvila industrija ribjih konzerv.
Soon these companies started preserving other foods too by canning them aseptically.
Ta podjetja so z apertizacijo hitro začela konzervirati tudi druga živila.
In fact, ‘Pâté de Campagne Breton’ was canned aseptically for the first time several decades ago.
Apertizirana pâté de campagne breton je bila prvič izdelana že pred več desetletji.
Nowadays, consumers appreciate both fresh and aseptically canned ‘Pâté de Campagne Breton’.
Danes potrošniki enako cenijo svežo ali apertizirano pâté de campagne breton.
‘Pâté de Campagne Breton’ derives from a long tradition of pig rearing and from the processing of pigs at their place of rearing.
Pâté de campagne breton izhaja iz dolge tradicije prašičereje in predelave prašičev na kraju reje.
Very early on, Brittany’s agricultural system started focusing on rearing, in particular on the rearing of pigs on each holding.
Bretonsko kmetijstvo se je zelo hitro usmerilo v rejo, zlasti v prašičerejo na vsaki kmetiji.
In this way producers learned to process all of the pieces of meat at their disposal.
Tako so se proizvajalci naučili predelati vse kose mesa, ki so jih imeli na voljo.
As production started immediately after the animal was cut up, the freshness of the product was guaranteed at a time when meat preservation methods were limited.
S pripravo proizvoda takoj po razrezu so temu zagotovili svežino, saj so bila takrat sredstva za konzerviranje mesa omejena.
Traditionally, all the edible parts of the pig were used, which gave the product a particular texture and taste.
Tradicionalno so se uporabljali vsi užitni deli prašiča, ki so proizvodu dali posebno teksturo in okus.
The use of livers, considered a fine part of the pig at the beginning of the 20th century, soon became one of the principal characteristics of ‘Pâté de Campagne Breton’, giving it a pinkish colour and a very specific taste.
Jetra, ki so na začetku 20. stoletja veljala za boljši del prašiča, so se zelo hitro izkazala za eno od glavnih značilnosti pâté de campagne breton, saj proizvodu dajejo rožnato barvo in zelo poseben okus.
Producers made use of the extensive range of vegetables grown locally by introducing onions into ‘Pâté de Campagne Breton’.
Proizvajalci so izkoristili obilje lokalne zelenjave in v pâté de campagne breton vključili čebulo.
The presence of onions contributes to the product’s particular taste, because during cooking, the fruity taste of the onions comes to the fore and complements the meaty taste perfectly.
Ta prispeva k posebnemu okusu proizvoda, saj se pri peki izrazi ves aromatični okus čebule, ki se odlično združi z mesnim okusom.
‘Pâté de Campagne Breton’ results from the know-how of the producers, who have succeeded in giving the product special characteristics.
Pâté de campagne breton je plod znanja in izkušenj proizvajalcev, ki so znali proizvodu dati posebne značilnosti.
In addition to the ingredients used, the coarse mincing of the meat pieces makes it easy to identify the product when it is sliced.
Poleg sestavin je proizvod pri razrezu mogoče preprosto prepoznati po grobo nasekljanih koščkih mesa.
The brown crust is linked definitively to the product through a traditional cooking process in communal ovens.
Rjavo skorjico zagotovo povezujejo s proizvodom zaradi tradicionalne peke v občinskih pečeh.
As regards the pâté’s reputation, several works classify ‘Pâté de Campagne Breton’ as a traditional Breton product or give its recipe.
Kar zadeva sloves, je pâté de campagne breton v več virih uvrščena med tradicionalne bretonske proizvode ali pa je v njih predstavljen recept za izdelavo te paštete.
Many Breton guides, such as ‘Le Finistère gourmand 1997/1998’, contain references to the numerous Breton specialities and praise ‘Pâté de Campagne Breton’ in particular.
Številni bretonski vodniki, med katerimi je „Le Finistère gourmand 1997/1998“, omenjajo raznovrstne bretonske specialitete in hvalijo zlasti pâté de campagne breton.
Similarly, the ‘Terroir de Bretagne’ guide praises the Breton charcuterie tradition: ‘(…) Forty, even fifty, kilograms of “Pâté de Campagne Breton” are produced every week by a country charcuterie-maker. Each producer jealously guards his own recipe, although all adhere to the following basic proportions: 1/3 offal and 2/3 throat (…)’.
Tradicijo bretonskih mesnih delikates opeva tudi vodnik „Terroir de Bretagne“: „(…) V podeželski mesnici vsak teden izdelajo štirideset ali celo petdeset kilogramov pâté de campagne breton. Vsakdo ljubosumno hrani svoj recept, toda vsi upoštevajo osnovne deleže: 1/3 drobovine in 2/3 vratu (…)“.
‘Pâté de Campagne Breton’ is referred to in numerous old and new cookbooks:
Številne stare in sodobne knjige z recepti tudi omenjajo pâté de campagne breton:
‘Les cuisines de France — Bretagne’ (M. Raffael and D. Lozambard, 1990),
Les cuisines de France – Bretagne (M. Raffael in D. Lozambard, 1990),
The product’s reputation is thus well linked to its name and attributable to the geographical area.
Sloves je torej povezan z imenom in ga je mogoče pripisati geografskemu območju.
These factors taken together make it very easy to distinguish ‘Pâté de Campagne Breton’ from other pâtés and guarantee a typical method of production rooted in the product’s region of origin.
Vsi ti elementi omogočajo preprosto razlikovanje pâté de campagne breton od drugih paštet in zagotavljajo značilno proizvodnjo, ustaljeno v njeni regiji izvora.
The liver, lean meat and fat used in the product must be minced coarsely. The presence of large pieces of meat has to do with the production methods used formerly.
Jetra, pusto meso in maščoba morajo biti nasekljani na grobo.. Veliki koščki mesa so povezani z metodami izdelave iz preteklosti.
Commission Implementing Regulation (EU) No 1186/2013
Izvedbena uredba Komisije (EU) št. 1186/2013
entering a name in the register of protected designations of origin and protected geographical indications (Orkney Scottish Island Cheddar (PGI))
o vpisu imena v register zaščitenih označb porekla in zaščitenih geografskih označb (Orkney Scottish Island Cheddar (ZGO))
Having regard to Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs [1], and in particular Article 52(2) thereof,
ob upoštevanju Uredbe (EU) št. 1151/2012 Evropskega parlamenta in Sveta z dne 21. novembra 2012 o shemah kakovosti kmetijskih proizvodov in živil [1] ter zlasti člena 52(2),
Pursuant to Article 6(2) of Regulation (EC) No 510/2006, the United Kingdom’s application to register the name ‘Orkney Scottish Island Cheddar’ was published in the Official Journal of the European Union [3].
V skladu s členom 6(2) Uredbe (ES) št. 510/2006 je bila vloga Združenega kraljestva za registracijo imena „Orkney Scottish Island Cheddar“ objavljena v Uradnem listu Evropske unije [3].
Dairy Australia, the Dairy Companies Association of New Zealand and the Consortium for Common Food Names lodged statements of objection to that registration pursuant to Article 7(3)(b) of Regulation (EC) No 510/2006.
Združenja Dairy Australia, Dairy Companies Association of New Zealand in Consortium for Common Food Names so v skladu s členom 7(3)(b) Uredbe (ES) št. 510/2006 nasprotovala tej registraciji.
Those statements of objection were deemed admissible under Article 7(3) of that Regulation.
Ti ugovori so se na podlagi člena 7(3) navedene uredbe šteli za sprejemljive.
The abovementioned statements of objection stressed, in particular, that registering the name in question would jeopardise the existence of names, trade marks or products which had been marketed legally for at least five years before the publication date provided for in Article 6(2), and that the name proposed for registration was generic.
Zgoraj navedeni ugovori zlasti poudarjajo, da bi registracija zadevnega imena ogrozila obstoj imen, blagovnih znamk ali proizvodov, ki so bili zakonito na trgu vsaj pet let pred dnevom objave iz člena 6(2), ter da je ime, predlagano za registracijo, generično.
By letter of 20 March 2013 the Commission asked the interested parties to hold appropriate consultations.
Komisija je v dopisu z dne 20. marca 2013 zainteresirane strani povabila, naj se ustrezno posvetujejo.
Agreement was reached between the United Kingdom and the objecting parties within the stipulated three-month period and notified to the Commission on 8 July 2013.
Združeno kraljestvo in stranke, ki so vložile ugovor, so se v treh mesecih sporazumeli in 8. julija 2013 o tem uradno obvestili Komisijo.
It emerges from the abovementioned consultations that the objecting parties’ main concern is the status of the one word ‘Cheddar’ in the composite name ‘Orkney Scottish Island Cheddar’.
Iz zgoraj navedenih posvetovanj izhaja, da je glavni pomislek nasprotnikov status izraza „Cheddar“, ki je del sestavljenega imena „Orkney Scottish Island Cheddar“.
However, the protection sought by the producer relates only to the said composite name as a whole.
Vendar proizvajalčeva zahteva za zaščito zajema le navedeno sestavljeno ime v celoti.
Pursuant to the last subparagraph of Article 13(1) of Regulation (EU) No 1151/2012, the name ‘Cheddar’ may continue to be used within the territory of the Union provided that the principles and rules applicable under the Union’s legal system are complied with.
V skladu z zadnjim pododstavkom člena 13(1) Uredbe (EU) št. 1151/2012 se lahko ime „Cheddar“ še naprej uporablja na ozemlju Evropske unije, če se spoštujejo veljavna načela in pravila iz pravnega reda Unije.
The name ‘Orkney Scottish Island Cheddar’ should therefore be entered in the register of protected designations of origin and protected geographical indications,
Zato je treba ime „Orkney Scottish Island Cheddar“ vnesti v Register zaščitenih označb porekla in zaščitenih geografskih označb –
Notwithstanding the first paragraph, the name ‘Cheddar’ may continue to be used within the territory of the Union provided that the principles and rules applicable under the Union’s legal system are complied with.
Ne glede na prvi odstavek se lahko ime „Cheddar“ še naprej uporablja na ozemlju Unije, če se upoštevajo veljavna načela in pravila iz pravnega reda Unije.
OJ C 239, 9.8.2012, p. 5.
UL C 239, 9.8.2012, str. 5.
Orkney Scottish Island Cheddar (PGI)
Orkney Scottish Island Cheddar (ZGO)
Commission Implementing Regulation (EU) No 1187/2013
Izvedbena uredba Komisije (EU) št. 1187/2013
approving the active substance penthiopyrad, in accordance with Regulation (EC) No 1107/2009 of the European Parliament and of the Council concerning the placing of plant protection products on the market, and amending the Annex to Commission Implementing Regulation (EU) No 540/2011
o odobritvi aktivne snovi pentiopirad v skladu z Uredbo (ES) št. 1107/2009 Evropskega parlamenta in Sveta o dajanju fitofarmacevtskih sredstev v promet ter o spremembi Priloge k Izvedbeni uredbi Komisije (EU) št. 540/2011