natgillin/translations-raw huggingface dataset:
The rillettes have a thready texture and contain clearly visible coarse meat fibres (more than 2 cm in size) as well as pieces of meat.
„Rillettes“ imajo razcefrano teksturo, pri čemer se ohranijo jasno vidna mesna vlakna (daljša od 2 cm) in koščki.
The moisture content of the fat-free product should be less than or equal to 68 %, which gives it a dry texture.
Vlažnost proizvoda, ki mu je bila odstranjena maščoba, mora biti največ 68-odstotna, kar proizvodu daje suho teksturo.
‘Rillettes de Tours’ also have a browned-meat flavour.
Proizvod „Rillettes de Tours“ ima tudi okus praženega mesa.
The finished product meets the physico-chemical requirements for lipid levels of ≤ 42 % (68 % MFFB), a total soluble sugar content of < 0,5 % (68 % MFFB) and a collagen/protein ratio of ≤ 19 %.
Končni proizvod poleg tega izpolnjuje fizikalno-kemijske zahteve glede vsebnosti lipidov ≤ 42 % (za HPD 68 %), celotne vsebnosti topnih sladkorjev < 0,5 % (za HPD 68 %) ter razmerja med kolageni in protidi ≤ 19 %.
Sows must be given a rest period of at least 15 days between weaning and slaughter.
Svinje morajo med odstavitvijo in zakolom počivati najmanj 15 dni.
The minimum age for slaughter is 172 days, and there is a mandatory feed withdrawal time of 12 hours before the pigs are sent to slaughter.
Najnižja starost ob zakolu je 172 dni, pred odpremo v klavnico je obvezna 12-urna teščost.
The minimum warm weight of pig carcasses is 85 kg.
Topla teža prašičjega trupa mora biti najmanj 85 kg.
The purpose of these requirements is to improve the quality of the taste of the meat.
Namen navedenega je izboljšanje okušalnih lastnosti mesa.
The pieces of ham and fillet (exclusively loin cuts) should make up at least 25 % of the lean meat, to improve the quality of the finished product.
Kosi stegna in fileji (izključno kare in srednji del) morajo zaradi boljše kakovosti končnega proizvoda vsebovati najmanj 25 % pustega mesa.
The other meats come from the shoulder, neck (between the first and fifth ribs of the loin) and belly (except udders).
Preostalo meso izvira iz pleč, vratnika (med prvim in petim rebrom ledij) in potrebušnine (brez seskov).
To improve the product’s safety and taste, it must be made from fresh meat supplies.
Zaradi boljše sanitarne kakovosti in boljših okušalnih lastnosti se mora nabavljati le sveže meso.
Fresh meat must constitute at least 75 % of the total meat used in the production process.
Sveže meso mora zajemati najmanj 75 % celotnega mesa, uporabljenega za pripravo.
Frozen meat must have been kept frozen by the producer of the rillettes at a temperature of – 18 °C for no more than one month.
Proizvajalec „rillettes“ lahko meso zamrzne za največ en mesec, na temperaturi – 18 °C.
The purchase of frozen meats is prohibited.
Kupovanje zamrznjenega mesa je prepovedano.
Wines may be used in the production process; these must be white wines made from Chenin grape varieties.
Vina, ki se lahko poljubno uporabljajo, so le bela vina sorte chenin.
This variety has a dry, tender character.
Posebnost navedene sorte sta suhost in nežnost.
The wine retains several grams of residual sugars, which give it a sweet aftertaste contrasting with the saltiness of ‘Rillettes de Tours’.
Vino ohrani nekaj gramov ostanka sladkorja, ki mu daje mehkobo v odhodu, in je v nasprotju s slanostjo proizvoda „Rillettes de Tours“.
Chenin grapes have a mineral and chalky aromatic character which offsets the smokiness and saltiness of ‘Rillettes de Tours’.
Vino sorte chenin ima mineralne in apnenčaste aromatske značilnosti, ki uravnovešajo dimljenost in slanost proizvoda „Rillettes de Tours“.
In addition, the freshness, acidity and fruitiness counterbalance the fat contained in the rillettes and draw out its flavours.
Svežina, kislost in sadna aroma poleg tega uravnovešajo mastnost „rillettes“ in poudarjajo njihov okus.
The use of distilled grape wines is optional.
Vinsko žganje ni obvezno.
There is no geographical limit to the origin of the wines and distilled grape wines.
Glede izvora vina in vinskega žganja ni geografske omejitve.
The following steps in the production of ‘Rillettes de Tours’ are carried out in the geographical area defined in point 4: preparation of the meats, browning, cooking, resting and finishing.
Faze priprave proizvoda „Rillettes de Tours“, ki potekajo na geografskem območju iz točke 4: priprava mesa, praženje, kuhanje, faza mirovanja in končno kuhanje.
The PGI ‘Rillettes de Tours’ must appear on the label.
Ime ZGO „Rillettes de Tours“ mora biti navedeno na oznaki.
In addition to the information which must be provided by law, the labelling must include the following information:
Oznaka poleg obveznih navedb, ki jih določajo predpisi, vsebuje te elemente:
the trade mark;
blagovno znamko;
the European Union’s PGI logo;
logotip ZGO Evropske unije;
the name and contact details of an addressee of complaints.
ime in kontaktne podatke naslovnika pritožb.
The geographical area for the production and initial packaging of ‘Rillettes de Tours’ is defined as follows:
Geografsko območje za pripravo in začetno pakiranje proizvoda „Rillettes de Tours“ je opredeljeno glede na ta elementa:
the area, centred on Tours, corresponds to the distribution area of the recipe for ‘Rillettes de Tours’.
to območje, s središčem v Toursu, zajema območje razširjenosti recepta za proizvod „Rillettes de Tours“.
Beyond the limits of this geographical area, the recipe for rillettes is not the same.
Recept za „rillettes“ zunaj meja geografskega območja ni več isti.
There is also the natural barrier of the Forest of Bercé, between the river Sarthe and Indre-et-Loire,
Temu se pridružuje še naravna meja, to je gozd Bercé med departmajema Sarthe in Indre-et-Loire;
the geographical area thus defined is similar to that of the former province of Touraine.
tako opredeljeno geografsko območje približno zajema nekdanjo pokrajino Touraine.
The area consists of the department of Indre-et-Loire (37) and the cantons located in the neighbouring departments, except for those in Sarthe (72).
Navedeno območje sestavljajo departma Indre-et-Loire (37) in sosednji kantoni v departmajih, ki mejijo na Indre-et-Loire, razen kantonov departmaja Sarthe (72).
The connection with the geographical area is based on specific qualities of ‘Rillettes de Tours’ resulting from the application in their production of traditional know-how which has remained localised in the Touraine region.
Povezanost z geografskim območjem temelji na posebnih odlikah proizvoda „Rillettes de Tours“, ki izhajajo iz uporabe tradicionalnega znanja in veščin – pri čemer to ostaja omejeno na pokrajino Touraine – v fazah njegove priprave.
This know-how and the specific qualities of the product give it a reputation which in the mind of the consumer is closely bound with the geographical area.
Proizvod ima zaradi navedenega znanja in veščin ter posebnih odlik sloves, ki ga potrošnik močno povezuje z geografskim območjem.
Climatic factors
Podnebni dejavniki
Touraine is characterised by a mild but relatively wet climate which has impeded the natural development of dried pork products as found in the south of France.
Za pokrajino Touraine je značilno blago, vendar razmeroma vlažno podnebje, ki je preprečevalo razvoj naravno sušenih mesnih delikates, kot je to v navadi na jugu Francije.
It is because of the local climate that rillettes are preserved by cooking.
Proizvod „rillettes“ se prav zaradi podnebja konzervira s kuhanjem.
This climate is, however, favourable for wine-growing and the large quantity of wines produced in the area has also influenced the way in which ‘Rillettes de Tours’ are flavoured.
Je pa podnebje ugodno za vinsko trto, zato je proizvodnja vin velika in je tudi vplivala na aromatizacijo proizvoda „Rillettes de Tours“.
The peasants of the Tours region began making rillettes in the Middle Ages.
Tourainski kmetje so „rillettes“ pripravljali že v srednjem veku.
Up until the end of the 18th century, this production was very localised in the rural area around Tours and certain farms in Maine.
Priprava je bila do konca 18. stoletja omejena zlasti na tourainsko podeželje in nekatere kmetije z območja Maine.
At the beginning of the 19th century, local butchers took up this peasant recipe, adapted it using their know-how and handed it down from generation to generation.
Krajevni proizvajalci mesnih delikates so na začetku 19. stoletja prevzeli navedeni kmečki recept, ga prilagodili svojemu znanju in veščinam ter ga prenašali iz roda v rod.
At this point, the rillettes became known in Touraine as ‘Rillettes de Tours’.
Tedaj je iz „rillettes“ v pokrajini Touraine nastal proizvod „Rillettes de Tours“.
One of the main developments was when good quality pieces of meat began to be used instead of offcuts.
Ena od glavnih sprememb v pripravi „rillettes“ je, da so se prenehali uporabljati ostanki in začeli uporabljati pravi kosi mesa.
The development of new preservation techniques and the fact that the product is cooked with the lid off, giving it a fairly dry texture, was to reduce the fat content and increase the meat content of the rillettes, making them a higher-quality product.
Razvoj novih sredstev za konzerviranje in uporaba odkritega kuhanja, ki daje proizvodu precej suho teksturo, sta omogočila zmanjšanje deleža maščobe in povečala delež mesa v „rillettes“ ter jih tako oplemenitila.
This know-how, typical of the city of Tours and the Touraine region, would be developed by local artisan butchers.
Prav to znanje in veščine, ki so jih razvili proizvajalci, so značilni za mesto Tours in pokrajino Touraine.
It was not until 1865 that this dish appeared in certain trade publications.
Navedena priprava se je v nekaterih strokovnih delih pojavila šele leta 1865.
Economic factors
Gospodarski dejavniki
The fact that industry is not highly developed in the Touraine region has resulted in slow development of both the meat production sector, which has generally remained very small-scale in Touraine, and the sale of ‘Rillettes de Tours’, thus preserving the home-made nature of the product.
Pokrajina Touraine ima slabo razvito industrijsko infrastrukturo. Zato se sektor mesnih delikates, ki je v pokrajini Touraine v glavnem ostal na obrtniški ravni, razvija počasi, počasi pa se razvija tudi trženje proizvoda „Rillettes de Tours“, s čimer se ohranja njegov izrazito obrtniški značaj.
‘Rillettes de Tours’ are to this day sold by butchers who teach their apprentices how to make them.
Proizvod „Rillettes de Tours“ danes ostaja zastopan pri proizvajalcih mesnih delikates, ki njegov recept prenašajo na vajence.
Specificity of the product
Posebnosti proizvoda Proizvod „Rillettes de Tours“ se kuha v popolnoma odkritem loncu.
‘Rillettes de Tours’ are cooked in a pot, with the lid mostly off. The cooking process is long and traditionally consists of three stages: the initial browning of the meat (from 15 minutes to 1 hour at a temperature of between 95 °C and 115 °C), followed by a period of slow cooking (from 5,5 to 12 hours at a temperature of between 65 °C and 95 °C) and a final short period (10-20 minutes) at a high temperature (95-115 °C).
Kuhanje je dolgotrajno in tradicionalno poteka v treh fazah: praženje mesa na začetku kuhanja (od 15 minut do 1 ure na temperaturi med 95 in 115 °C), nato sledi faza počasnega kuhanja (od 5 ur in pol do 12 ur na temperaturi med 65 in 95 °C) ter nazadnje faza kratkega in energičnega kuhanja ali končno intenzivno kuhanje (od 10 do 20 minut na temperaturi med 95 in 115 °C).
The initial browning of lean pieces of meat and the slow cooking with the lid off, which are specific to ‘Rillettes de Tours’, dry out the product and produce flavour substances which result from Maillard reactions, in particular, and are characteristic of the taste of browned meat.
Proizvod zaradi praženja koščkov pustega mesa na začetku kuhanja in dolgega odkritega kuhanja, ki sta značilna za proizvod „Rillettes de Tours“, izgublja vodo, nastanejo pa tudi okušalne in aromatične lastnosti, povezane zlasti z Maillardovimi kemičnimi reakcijami in značilnostmi okusa praženega mesa.
The slow cooking of the pieces of meat in their own fat produces a confit.
Z dolgim kuhanjem koščkov mesa v lastni maščobi je mogoče pridobiti proizvod, vložen v masti.
The pieces of meat fall apart solely as a result of the cooking process, without shredding or beating, leaving their long fibres intact.
Koščki se ločujejo le s kuhanjem, brez trganja in tolčenja. Proizvod tako ohrani dolga vlakna.
The dry texture of ‘Rillettes de Tours’, developed originally to increase their shelf-life, is a result of the traditional manner in which they are cooked in an open pot with a large surface area for evaporation.
Nazadnje, suha tekstura proizvoda „Rillettes de Tours“, ki je bila prvotno posledica njegovega konzerviranja, se pridobi s tradicionalnim postopkom odprtega kuhanja v loncu z veliko izparilno površino.
The purpose of the final high-temperature stage has also always been to increase evaporation at the end of the cooking process.
Tudi pri končnem intenzivnem kuhanju je bil vedno cilj pospešiti izparevanje na koncu priprave.
The link with the geographical area is based on the traditional know-how localised in the Touraine region, giving rise to the specific qualities of ‘Rillettes de Tours’, and also on a reputation which is closely linked with the area in the mind of the consumer.
Povezanost z geografskim območjem temelji na tradicionalnem znanju in veščinah, ki so krajevno omejene na pokrajino Touraine in so omogočile nastanek posebnih odlik proizvoda „Rilletes de Tours“, pa tudi na slovesu, ki ga potrošnik močno povezuje z geografskim območjem.
Know-how
Znanje in veščine
The low moisture content of ‘Rillettes de Tours’, which originally improved their preservation in this humid region, later allowed them to be sold outside the Touraine region.
Nizka vsebnost vlage, ki je na območju z vlažnim podnebjem prvotno spodbujala h konzerviranju proizvoda „Rillettes de Tours“, je pozneje omogočila razvoj njegovega trženja čez meje pokrajine in pojasnjuje zlasti njegov sloves, ki temelji na bolj suhi teksturi, kot jo imajo proizvodi „rillettes“, ki jih pripravljajo v sosednjih pokrajinah.
It also accounts for why they are known to have a drier texture than rillettes prepared in neighbouring regions.
Ohranjanje suhe teksture skozi čas je mogoče pojasniti tudi s tem, da si pretežno obrtniški proizvajalci manj prizadevajo za donosnost proizvodnje.
Another reason why ‘Rillettes de Tours’ have retained their dry texture over the years is that their producers, most of whom are small businesses, are less concerned with production yield rates, which are below 80 %: much lower than those of many other types of rillette.
Donosnost je manj kot 80-odstotna, kar je občutno manj kot pri drugih „rillettes“. Nizka vsebnost vlage v proizvodu „Rillettes de Tours“ omogoča njegovo predelavo brez uporabe konzervansov, čeprav so v skladu z zakonodajo dovoljeni.
The low moisture content of ‘Rillettes de Tours’ means that they can be made without preservatives, even though the use of such substances is not prohibited by law.
Znanje in veščine proizvajalcev „rillettes“ v Tourainu zaradi pretežne obrtniške naravnanosti, navedene zgoraj, in prenosa, ki poteka načeloma prek vajeništva, ostajajo močno krajevno omejeni.
Because ‘Rillettes de Tours’ are, as described above, produced only on a small scale and knowledge of how to make them has been passed on mainly by butchers to their apprentices, this know-how has remained very localised and has in most cases not spread far beyond department borders.
Vajeništvo v obrtniški dejavnosti namreč poteka načeloma v istem departmaju ali v bližini.
The preservation of a very strong link with the geographical area is demonstrated by the fact that 90 % of prize winners in ‘Rillettes de Tours’ competitions are locals.
Ohranjanje tesne povezanosti z geografskim območjem potrjuje, da 90 % zmagovalcev na tekmovanju „Rillettes de Tours“ izvira s tega območja.
Reputation
Sloves
The specific characteristics of ‘Rillettes de Tours’ have earned them a well-established reputation.
Proizvod „Rillettes de Tours“ si je zaradi svojih posebnosti zelo utrdil sloves.
They are the original artisan rillettes praised by Balzac, a native of Tours, in his 1835 novel The Lily of the Valley.
Balzac, ki je bil iz pokrajine Touraine, je v romanu iz leta 1835 z naslovom Lilija v dolini opeval prav ta prvi obrtniško pripravljeni proizvod „rillettes“.
‘Rillettes de Tours’ have been popular throughout France since the beginning of the 20th century.
Proizvod „Rillettes de Tours“ je bil že na začetku 20. stoletja nedvomno priljubljen na nacionalni ravni.
In 1933 Curnonsky stated in Les trésors gastronomiques de la France: ‘the charcuterie of Touraine has acquired a universal and legitimate renown: ‘Rillettes de Tours’ have become known all over the world’.
Curnonsky je leta 1933 v delu z naslovom Les trésors gastronomiques de la France (Gastronomski zakladi Francije) navedel: “… mesna delikatesa iz pokrajine Touraine si je pridobila splošen in upravičen sloves: proizvod ‚Rillettes de Tours‘ je obšel ves svet.“ V pokrajini Touraine vsako leto poteka tekmovanje za najboljši proizvod „Rillettes de Tours“.
Each year some 30 local butchers compete for the coveted title of maker of the best ‘Rillettes de Tours’.
To odlikovanje je zelo zaželeno, saj se tekmovanja vsako leto udeleži približno trideset obrtnikov.
In 2011 the Paris General Agricultural Fair (Concours Général Agricole) paid tribute to the product’s reputation by opening a special ‘Rillettes de Tours’ section.
Sloves proizvoda je bil potrjen na splošnem kmetijskem tekmovanju v Parizu leta 2011 z ustanovitvijo posebne skupine „Rillettes de Tours“.
Commission Implementing Regulation (EU) No 1150/2013
Izvedbena uredba Komisije (EU) št. 1150/2013
amending Implementing Regulation (EU) No 540/2011 as regards the conditions of approval of the active substance rape seed oil
o spremembi Izvedbene uredbe (EU) št. 540/2011 glede pogojev za registracijo aktivne snovi olje navadne ogrščice
Having regard to Regulation (EC) No 1107/2009 of the European Parliament and of the Council of 21 October 2009 concerning the placing of plant protection products on the market and repealing Council Directives 79/117/EEC and 91/414/EEC [1], and in particular Article 13(2)(c) and 78(2)thereof,
ob upoštevanju Uredbe (ES) št. 1107/2009 Evropskega parlamenta in Sveta z dne 21. oktobra 2009 o dajanju fitofarmacevtskih sredstev v promet in razveljavitvi direktiv Sveta 79/117/EGS in 91/414/EGS [1] ter zlasti člena 13(2)(c) in člena 78(2) Uredbe,
The active substance rape seed oil was included in Annex I to Council Directive 91/414/EEC [2] by Commission Directive 2008/127/EC [3] in accordance with the procedure provided for in Article 24b of Commission Regulation (EC) No 2229/2004 [4].
Aktivna snov olje navadne ogrščice je bila z Direktivo Komisije 2008/127/ES [2] vključena v Prilogo I k Direktivi Sveta 91/414/EGS [3] v skladu s postopkom iz člena 24b Uredbe Komisije (ES) št. 2229/2004 [4].
In accordance with Article 25a of Regulation (EC) No 2229/2004, the European Food Safety Authority, hereinafter ‘the Authority’, presented to the Commission its view on the draft review report for rape seed oil [6] on 18 December 2012.
V skladu s členom 25a Uredbe (ES) št. 2229/2004 je Evropska agencija za varnost hrane (v nadaljnjem besedilu: Agencija) 18. decembra 2012 Komisiji predložila svoje stališče o osnutku poročila o pregledu olja navadne ogrščice [6].
The Authority communicated its view on rape seed oil to the notifier.
Agencija je svoje mnenje o olju navadne ogrščice sporočila tudi prijavitelju.
The Commission invited it to submit comments on the draft review report for rape seed oil.
Komisija ga je pozvala, naj predloži pripombe na osnutek poročila o pregledu olja navadne ogrščice.
The draft review report and the view of the Authority were reviewed by the Member States and the Commission within the Standing Committee on the Food Chain and Animal Health and finalised on 3 October 2013 in the format of the Commission review report for rape seed oil.
Države članice in Komisija so osnutek poročila o pregledu in mnenje Agencije pregledale v Stalnem odboru za prehranjevalno verigo in zdravje živali ter končno različico pripravile 3. oktobra 2013 v obliki poročila Komisije o pregledu olja navadne ogrščice.
It is confirmed that the active substance rape seed oil is to be deemed to have been approved under Regulation (EC) No 1107/2009.
Potrjeno je, da se aktivna snov olje navadne ogrščice šteje za registrirano v skladu z Uredbo (ES) št. 1107/2009.
In accordance with Article 13(2) of Regulation (EC) No 1107/2009 in conjunction with Article 6 thereof and in the light of current scientific and technical knowledge, it is necessary to amend the conditions of approval of rape seed oil as regards the maximum quantity for the toxicologically relevant impurity erucic acid.
V skladu s členom 13(2) Uredbe (ES) št. 1107/2009 v povezavi s členom 6 Uredbe ter ob upoštevanju sedanjih znanstvenih in tehničnih dognanj je treba spremeniti pogoje za registracijo olja navadne ogrščice, kar zadeva največjo količino toksikološko pomembne nečistoče eručne kisline.
Member States should be provided with time to amend or withdraw authorisations for plant protection products containing rape seed oil.
Državam članicam bi bilo treba zagotoviti čas za spremembo ali preklic registracij fitofarmacevtskih sredstev, ki vsebujejo olje navadne ogrščice.
A reasonable period of time should be allowed before the entry into force of this Regulation in order to allow Member States, the notifiers and holders of authorisations for plant protection products containing rape seed oil to meet the requirements resulting from amendment to the conditions of the approval.
Določiti bi bilo treba primeren rok za začetek uporabe te uredbe, da se bodo države članice, prijavitelji in imetniki dovoljenj za fitofarmacevtska sredstva, ki vsebujejo olje navadne ogrščice, lahko pripravili na izpolnjevanje zahtev, ki so posledica spremembe pogojev za registracijo.
For plant protection products containing rape seed oil, where Member States grant any grace period in accordance with Article 46 of Regulation (EC) No 1107/2009, this period should expire at the latest eighteen months after the entry into force of the Regulation.
Za fitofarmacevtska sredstva, ki vsebujejo olje navadne ogrščice in pri katerih države članice odobrijo prehodno obdobje v skladu s členom 46 Uredbe (ES) št. 1107/2009, bi to obdobje moralo trajati največ osemnajst mesecev po začetku uporabe te uredbe.
Member States shall in accordance with Regulation (EC) No 1107/2009, where necessary, amend or withdraw existing authorisations for plant protection products containing rape seed oil as active substance by 30 September 2014 at the latest.
Države članice v skladu z Uredbo (ES) št. 1107/2009 najpozneje do 30. septembra 2014 po potrebi spremenijo ali prekličejo veljavne registracije fitofarmacevtskih sredstev, ki vsebujejo olje navadne ogrščice kot aktivno snov.
Any grace period granted by Member States in accordance with Article 46 of Regulation (EC) No 1107/2009 shall be as short as possible and shall expire by 30 September 2015 at the latest.
Morebitno prehodno obdobje, ki ga odobrijo države članice v skladu s členom 46 Uredbe (ES) št. 1107/2009, je čim krajše in traja največ do 30. septembra 2015.
This Regulation shall enter into force on 1 April 2014.
Ta uredba začne veljati 1. aprila 2014.
European Food Safety Authority; Conclusion on the peer review of the pesticide risk assessment of the active substance plant oil/rape seed oil.
Evropska agencija za varnost hrane; Sklep o strokovnem pregledu ocene tveganja za pesticide z aktivno snovjo olje navadne ogrščice.
EFSA Journal 2013; 11(1)3058 [45 pp.] doi:10.2903/j.efsa.2013.3058.
EFSA Journal 2013; 11(1):3058. [45 pp.] doi:10.2903/j.efsa.2013.3058.
In Part A of the Annex to Implementing Regulation (EU) No 540/2011, row 242 on the active substance rape seed oil is replaced by the following:
V delu A Priloge k Izvedbeni uredbi (EU) št. 540/2011 se vrstica 242 o aktivni snovi olje navadne ogrščice nadomesti z naslednjim:
Plant oils/rape seed oil
rastlinska olja/olje navadne ogrščice
Relevant impurity: Maximum 2 % of erucic acid
relevantna nečistoča: eručna kislina: največ 2 %