natgillin/translations-raw huggingface dataset:
Moreover, it has been made compulsory to include on the packaging of sliced and pre-packed ‘Prosciutto di Parma’ the name of the producer or, in any case, of a person who is registered in the protected designation of origin monitoring system and is subject to all the monitoring and certification procedures laid down by that system.
Poleg tega je bilo uvedeno obvezno označevanje embalaže narezanega in predhodno pakiranega „Prosciutto di Parma“ z imenom proizvajalca oziroma v vsakem primeru z imenom subjekta, registriranega v sistemu nadzora zaščitene označbe porekla, za katerega veljajo vsi postopki nadzora in potrjevanja, predvideni v skladu s tem sistemom.
The specific provisions contained in the Single Document regarding the graphic representation shown on the packaging have been replaced by a less detailed formulation.
Posebne določbe enotnega dokumenta v zvezi z grafičnim prikazom na embalaži so bile nadomeščene z manj podrobnim besedilom.
The table showing the minimum shelf-lives of the different categories of products and the various types of packaging technology for sliced and pre-packed ‘Prosciutto di Parma’ has been amended in accordance with the results of a number of recent studies on this matter.
Tabela z minimalnimi roki trajanja za različne kategorije proizvodov in različne vrste tehnologij pakiranja narezanega in predhodno pakiranega „Prosciutto di Parma“ je bila spremenjena v skladu z rezultati nekaterih nedavnih študij na tem področju.
A clarification has been inserted in order to identify without ambiguity the categories of pigs’ legs which are eligible for making the product by adding to the current wording ‘main categories of the EEC classification’ the specific information that the legs belong to the categories bearing the letters ‘U’, ‘R’ and ‘O’.
Uveden je bil natančnejši opis, ki omogoča nedvomno opredelitev kategorij svinjskih stegen, primernih za pripravo proizvoda, pri čemer je bil izrazu „srednje kategorije razvrščanja EGS“, ki se trenutno uporablja, dodana navedba, da gre za stegna kategorij z oznakami „U“, „R“ in „O“.
Since the amendments are minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, the Commission may approve them without following the procedure set out in Articles 50 to 52 of the Regulation,
Ker je sprememba manjša v smislu tretjega pododstavka člena 53(2), Uredbe (EU) št. 1151/2012, jo lahko Komisija odobri brez uporabe postopkov iz členov 50 do 52 Uredbe –
Annex II to this Regulation contains the consolidated Single Document setting out the main points of the specification.
Prečiščen enotni dokument z glavnimi točkami specifikacije je vključen v Prilogo II k tej uredbi.
In the specification for the protected designation of origin ‘Prosciutto di Parma’, the following amendments are approved:
Odobri se naslednja sprememba specifikacije za zaščiteno označbo porekla „Prosciutto di Parma“:
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]AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9
Uredba Sveta (ES) št. 510/2006 z dne 20. marca 2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [1]VLOGA ZA SPREMEMBO V SKLADU S ČLENOM 9
EC No: IT-PDO-0317-01028-9.8.2012
ES št.: IT-PDO-0317-01028-9.8.2012
Headings in the specification affected by the amendments
Postavka v specifikaciji proizvoda, na katero se sprememba nanaša
Description of product
opis proizvoda
Method of production
metoda pridobivanja
Labelling
označevanje
Amendment to Single Document or Summary Sheet
sprememba enotnega dokumenta ali povzetka
Amendment(s)
Spremembe
A summary of the amendments made to the Single Document and to the text of the specification is given below.
Povzetek sprememb enotnega dokumenta in besedilo specifikacije sta navedena v nadaljnjem besedilu.
The first amendment concerns part B of the specification and point 5.2 of the Single Document; it relates to the moisture and salt criteria which characterise the product.
Prva sprememba se nanaša na del B specifikacij in točko 5.2. enotnega dokumenta; povezana je z meriloma vlažnosti in vsebnosti soli, ki sta značilna za proizvod.
In general, the standard has been simplified in order to facilitate its application.
Na splošno je bil standard poenostavljen zaradi lažje uporabe.
The substantive amendment concerns the reduction of the minimum and maximum average values for the salt criterion.
Znatna sprememba je povezana z znižanjem najnižje in najvišje povprečne vsebnosti soli.
The maximum value for this criterion has been reduced from 6,9 % to 6,2 % and the minimum value from 4,5 % to 4,2 %, in order to obtain an average value for salt in the product which is considerably lower than the previous values.
V zvezi s tem je bila najvišja vsebnost soli znižana s 6,9 % na 6,2 %, najnižja vsebnost pa s 4,5 % na 4,2 %, kar pomeni, da je povprečna vrednost vsebnosti soli v proizvodu znatno nižja od prejšnjih vrednosti.
This decision was taken following nutritional claims which have now been confirmed by the headquarters of the World Health Organisation.
Ta odločitev je bila sprejeta na podlagi številnih prehranskih trditev, ki jih potrjuje sedež Svetovne zdravstvene organizacije.
The second amendment also relates to part B (last point on labelling) as well as to part H of the specification and to point 3.7 of the Single Document; it concerns the labelling of sliced and pre-packed ‘Prosciutto di Parma’.
Druga sprememba se prav tako nanaša na del B (zadnjo točko v zvezi z označevanjem) ter na del H specifikacij in točko 3.7 enotnega dokumenta; povezana je z označevanjem narezanega in predhodno pakiranega „Prosciutto di Parma“.
More precisely, the specific provisions laid down in the text have been replaced by more generic wording which does not contain technical requirements.
Posebne določbe iz besedila so bile nadomeščene s splošnejšim besedilom, ki ne vsebuje tehničnih zahtev.
This amendment is intended to simplify possible subsequent amendments relating to the graphic presentation of the packaging concerned in the sense that it will be easier to make amendments, in this case to the specification only, or to one of its annexes (the guideline referred to), instead of amending these documents and the Single Document at the same time.
Ta sprememba je namenjena poenostavitvi morebitnih poznejših sprememb v zvezi z grafičnim prikazom zadevne embalaže, da bi bilo uvajanje sprememb lažje, pri čemer bi se grafični prikaz pojavil le v specifikacijah ali v eni od prilog k specifikacijam (navedena direktiva), da ne bi bilo treba hkrati spreminjati teh dokumentov in enotnega dokumenta.
The third amendment relates to part H of the specification, but not to the Single Document.
Tretja sprememba je povezana z delom H specifikacij, ni pa povezana z enotnim dokumentom.
It also concerns the graphic representation shown on the packaging of sliced and pre-packed ‘Prosciutto di Parma’.
Prav tako se nanaša na grafični prikaz na embalaži narezanega in predhodno pakiranega „Prosciutto di Parma“.
Also in the interests of greater commercial transparency, it has been laid down in particular that under the ducal crown the packaging/slicing firm’s acronym must be inserted instead of the producer’s.
Da bi se zagotovila tudi čim večja tržna prepoznavnost, je zlasti predvideno, da se pod vojvodsko krono namesto logotipa proizvajalca vstavi oznaka pakirnega obrata/obrata za razrez.
The packaging/slicing firm is in fact the last operator involved in making the product before it is placed on the market and is primarily responsible vis-à-vis the consumer.
Pakirni obrat/obrat za razrez je dejansko zadnji obrat, ki sodeluje pri pripravi proizvoda pred njegovim dajanjem v promet, in je glavni subjekt, odgovoren potrošniku.
The rules on labelling in fact lay down that the packaging firm’s head office must be added to the label.
V skladu z zakonskimi določbami o označevanju je navedba sedeža pakirnega obrata obvezna.
In the interests of consistency, next to that information the alphanumeric abbreviation must also be included which identifies that operator within the sector protected by the PDO ‘Prosciutto di Parma’.
Poleg te navedbe mora biti zaradi skladnosti navedena tudi alfanumerična oznaka, ki identificira tega upravljavca na območju, zaščitenem z ZOP „Prosciutto di Parma“.
The subsequent amendments, relating to Articles 13 and 14 of the slicing guideline for sliced and pre-packed ‘Prosciutto di Parma’, are closely linked to the preceding amendment.
Naknadne spremembe, ki se nanašajo na člena 13 in 14 direktive o rezanju za narezan in predhodno pakiran „Prosciutto di Parma“, so tesno povezane s to zadnjo spremembo.
The aim of the amendments in question is to make it compulsory to include on the packaging of sliced and pre-packed ‘Prosciutto di Parma’ the name of the producer or the packaging firm which are registered in the PDO monitoring system and which are subject to all the monitoring and certification procedures laid down by the system governing the PDO ‘Prosciutto di Parma’.
V skladu z obravnavanimi spremembami je uvedeno obvezno označevanje narezanega in predhodno pakiranega „Prosciutto di Parma“ z imenom proizvajalca ali imenom pakirnega obrata, registriranega v sistemu nadzora ZOP, za katerega veljajo vsi postopki nadzora in potrjevanja, predvideni v skladu s sistemom ZOP „Prosciutto di Parma“.
In order to do this, the existing Article 13 has been supplemented and a new Article 14 has been added.
Za ta namen je dopolnjen sedanji člen 13 in dodan je nov člen 14.
The latter operator is clearly not involved in any activity relating to the production, monitoring and packaging of the product or to the checks carried out by the certifying body for the PDO ‘Prosciutto di Parma’.
Jasno je, da je ta subjekt izključen iz kakršne koli dejavnosti proizvodnje, nadzora in pakiranja proizvoda ter kontrole, ki jo izvaja organ za potrjevanje ZOP „Prosciutto di Parma“.
In order to adhere to the general idea and to a number of new principles established by Regulation (EU) No 1169/2011 of the European Parliament and of the Council [2], and in particular to the provisions of Article 8 et seq., it has been decided, in an anticipatory manner because the Regulation has not yet definitively entered into force, to identify a ‘food business operator responsible for the food information’ (a function expressly provided for by the abovementioned Regulation) who is really able to guarantee that ‘Prosciutto di Parma’ complies with what is stated on its label.
Zaradi upoštevanja splošnega cilja in nekaterih novih načel, uvedenih z Uredbo (EU) št. 1169/2011 Evropskega parlamenta in Sveta [2], vključno z določbami člena 8 in naslednjih členov, je bila glede na to, da Uredba dokončno še ni začela veljati, sprejeta predhodna odločitev glede opredelitve „nosilca živilske dejavnosti, odgovornega za informacije o živilih“ (funkcija, izrecno predvidena v zgoraj navedeni uredbi), ki dejansko lahko zagotavlja skladnost med „Prosciutto di Parma“ in navedbami na oznaki.
Only the producers who have made and checked the products and the firms which have carried out the slicing and packaging are able to provide this guarantee, it being known that slicing and packaging constitute a single, indivisible operation and that therefore the packaging firm is also the firm which carries out the slicing.
Le proizvajalci, ki proizvajajo in nadzirajo proizvode, in pakirni obrati/obrati za razrez, ki so opravili postopke razreza in pakiranja, lahko zagotavljajo to jamstvo, ker se zavedajo, da razrez in pakiranje predstavljata eno samo in nedeljivo dejavnost ter da torej pakirni obrat izvede tudi postopek razreza proizvoda.
These two operators are able to provide a substantive guarantee as regards the information given on the product and therefore they may legitimately be regarded as ‘responsible’ vis-à-vis consumers.
Ta dva obrata lahko zagotovita znatno jamstvo v zvezi z informacijami, navedenimi na proizvodu, zato sta lahko zakonito obravnavana kot subjekta, „odgovorna“ do potrošnika.
In this connection, the compulsory inclusion on the label of only the producer’s name could prove discriminatory and not justified with regard to the grounds for the amendment application.
V zvezi s tem bi bila lahko obvezna navedba le imena proizvajalca na nalepki diskriminatorna in neupravičena glede na razlog, na katerem temelji vloga za spremembo.
Moreover, this amendment aims to identify as persons responsible for the information relating to the product only the persons registered in the official monitoring system of the certifying body for the PDO ‘Prosciutto di Parma’.
Poleg tega je ta sprememba namenjena izključno opredelitvi subjektov v vlogi oseb, odgovornih za zagotavljanje informacij v zvezi s proizvodom, ki so registrirani v uradnem sistemu nadzora organa za potrjevanje ZOP „Prosciutto di Parma“.
In this connection, the producers and the packaging/slicing firms both regularly undergo checks by the relevant authorities; here, too, choosing just one of them would contradict the grounds elucidated above.
V zvezi s tem so proizvajalci in tudi pakirni obrati/obrati za razrez predmet rednega nadzora, ki ga izvajajo pristojni organi; pri tem se zdi, da je dejstvo, da je izbran le eden od teh obratov, v nasprotju z utemeljitvijo, navedeno zgoraj.
For these reasons, we consider it necessary to provide for the dual possibility of showing the producer’s name or that of the packaging/slicing firm.
Na podlagi navedenega menimo, da je treba predvideti dvojno možnost navedbe imena proizvajalca ali imena pakirnega obrata/obrata za razrez.
Moreover, the inclusion on the packaging of the firm’s full trade name (which replaces the use of alphanumeric abbreviations and of codes) improves the product traceability system, its transparency and makes that system more accessible, even to a moderately informed consumer.
Poleg tega bo navedba polnega uradnega imena podjetja na embalaži (ki nadomešča uporabo alfanumeričnih oznak in kod) izboljšala sistem sledljivosti proizvoda in njegovo preglednost, prispevala pa bo tudi k večji dostopnosti sistema, tudi za povprečno informirane potrošnike.
When the name of the packaging/slicing firm is shown under the black triangle, the producer may also add, beside the other information shown on the label and the packaging, his own mark and company trade name.
Kadar je ime pakirnega obrata/obrata za razrez navedeno v črnem trikotniku, lahko proizvajalec poleg drugih informacij, navedenih na nalepki in embalaži, doda svojo blagovno znamko in uradno ime podjetja.
More generally, the main aim of adding the trade name of the abovementioned operators on the front part of the packaging is to provide consumers with the guarantee that the product ‘Prosciutto di Parma’ complies with the information on its label, which is the responsibility of the operators subject to monitoring by the certifying body.
Na splošno je dodajanje uradnega imena zgoraj navedenih subjektov na sprednji strani embalaže namenjeno zlasti zagotavljanju jamstva potrošnikom glede skladnosti proizvoda „Prosciutto di Parma“ z informacijami, navedenimi na nalepki proizvoda, ki ga zagotavljajo subjekti, ki so pod nadzorom organa za potrjevanje.
The amendment aims to ensure that the information on the product’s packaging is as transparent as possible, exclusively for the benefit of consumers when buying it.
Sprememba je namenjena zagotavljanju večje preglednosti informacij, navedenih na embalaži proizvoda, in sicer izključno v korist potrošnikov ob nakupu proizvoda.
A subsequent amendment likewise relates to the guideline on slicing and concerns the revision, rationalisation and simplification of Article 12 of that guideline which lays down standards regarding the minimum shelf-life of sliced pre-packed ‘Prosciutto di Parma’.
Naknadna sprememba se nanaša tudi na direktivo o rezanju ter zadeva revizijo, racionalizacijo in poenostavitev člena 12 zadevne direktive, ki določa standarde v zvezi z datumom minimalnega roka trajanja razrezanega in predhodno pakiranega „Prosciutto di Parma“.
Based on the results of a number of recent studies on this, it was considered appropriate to revise the table laying down the time limits for the different product categories and the various types of packaging technology.
Na podlagi rezultatov nekaterih nedavnih študij na tem področju se je štelo, da je treba pregledati tabelo, ki določa roke za različne kategorije proizvodov in različne vrste tehnologij pakiranja.
The last amendment concerns part C of the specification and, more particularly, the section containing provisions on rearing the pigs intended for the production of ‘Prosciutto di Parma’.
Zadnja sprememba zadeva del C specifikacij in zlasti oddelek, povezan z določbami glede vzreje prašičev za proizvodnjo „Prosciutto di Parma“.
The definition of the rearing techniques specifies that these ‘aim to obtain heavy pigs, an objective which must be pursued by ensuring a moderate daily weight gain, and to produce carcases falling within the main categories of the EEC classification’.
V skladu z opredelitvijo vzrejnih tehnik so te tehnike namenjene „vzreji težkih prašičev, pri čemer je treba pri zagotavljanju tega cilja zagotoviti zmerno dnevno pridobivanje teže, in pridobivanju trupov, ki spadajo v srednje kategorije razvrščanja EGS“.
The Italian rules, in addition to establishing a distinction between heavy pigs (H) and light pigs (L), lay down, in accordance with the Union rules, a classification scale subdivided into categories represented by the following letters: EUROP.
Italijanska zakonodaja poleg razlikovanja med težkimi prašiči (H) in lahkimi prašiči (L) v skladu z zakonodajo Unije določa lestvico za razvrščanje, ki je razdeljena na kategorije, označene s črkami EUROP.
Despite the absence of an express reference to the letters in the text quoted, it is nevertheless clearly apparent in the provision that ‘Prosciutto di Parma’ may be made exclusively from the legs of heavy pigs (H) belonging to the main categories of the Community scale, i.e. those falling within the categories bearing the letters ‘U’, ‘R’ and ‘O’, since carcases bearing the letters ‘E’ and ‘P’ are excluded.
Kljub temu, da sklicevanje na črke iz zadevnega besedila ni izrecno navedeno, je jasno opredeljeno, da je mogoče „Prosciutto di Parma“ proizvesti izključno iz stegen težkih prašičev (H), ki spadajo v srednje kategorije lestvice Skupnosti, in sicer v kategorije, označene s črkami „U“, „R“ in „O“, trupi, označeni s črkama „E“ in „P“ pa so izvzeti.
This choice, made when drawing up the specification, is guided by the conviction that the characteristics of the legs of carcases certified as falling under the categories ‘E’ and ‘P’ are not compatible with the ‘Prosciutto di Parma’ production requirements.
Ta odločitev, sprejeta ob pripravi specifikacije, temelji na prepričanju, da značilnosti stegen, pridobljenih iz trupov, označenih s kategorijama „E“ in „P“, niso skladne z zahtevami glede proizvodnje „Prosciutto di Parma“.
A discussion is currently taking place at Union level concerning the inclusion of the category bearing the letter ‘S’ in the abovementioned EUROP scale.
Na ravni Unije poteka razprava o vključitvi kategorije, označene s črko „S“, v zgoraj navedeno lestvico EUROP.
The advanced stage reached in the legislative process would seem to confirm that soon the Community scale could become SEUROP, which will also have direct consequences for Italy, where the classification will concern both heavy and light pigs.
Glede na razvoj zakonodajnega postopka je mogoče trditi, da bi lahko lestvica Skupnosti kmalu postala SEUROP, kar bo imelo neposredne posledice tudi za Italijo, kjer so v razvrščanje zajeti težki in tudi lahki prašiči.
This innovation could pose major difficulties as regards the interpretation of the rules concerned contained in the specification; it would be difficult to determine the ‘main categories of the classification’ and there would be a risk of authorising the use of inadequate raw materials or of excluding those which are perfectly in keeping with the characteristics of ‘Prosciutto di Parma’.
Ta novost bi lahko povzročila precejšnje težave pri razlagi zadevne zakonodaje, zajete v specifikaciji; težavna bi bila torej opredelitev „srednjih kategorij razvrščanja“, ker bi lahko tvegali, da bi bila dovoljena uporaba neprimernih surovin ali da bi bile izključene surovine, ki so v celoti skladne z značilnostmi proizvoda „Prosciutto di Parma“.
Indeed, given the new presentation of the scale, its main categories could be represented by the categories bearing the letters ‘E’, ‘U’, ‘R’ and ‘O’ or by those bearing only the letters ‘U’ and ‘R’.
Dejansko bi lahko ob upoštevanju nove razvrstitve lestvice srednje kategorije predstavljale kategorije, označene s črkami „E“, „U“, „R“ in „O“, ali pa le kategoriji, označeni s črkama „U“ in „R“.
In the first case, pigs’ legs bearing the letter ‘E’ would be added to the main categories, which would increase the risk of using raw materials not appropriate for the production of ‘Prosciutto di Parma’.
V prvem primeru bi bila v osrednje kategorije dodana stegna prašičev, označenih s črko „E“, zaradi česar bi se povečalo tveganje uporabe neprimernih surovin za proizvodnjo „Prosciutto di Parma“.
In the second case, legs bearing the letter ‘O’ would be excluded, although they have optimum characteristics.
V drugem primeru bi bila izključena stegna, označena s črko „O“, čeprav ima ta kategorija optimalne značilnosti.
In view of the above and in order to avoid these uncertainties regarding interpretation, it would be advisable to clarify the wording currently used in part C of the specification ‘main categories of the EEC classification’ by stating that these main categories concern carcases bearing the letters ‘U’, ‘R’ and ‘O’.
Ob upoštevanju navedenega in da bi se izognili negotovostim, povezanim z razlago, bi bilo primerno natančneje opredeliti izraz „srednje kategorije razvrščanja EGS“, ki se uporablja v delu C specifikacij, z navedbo, da te osrednje kategorije zajemajo trupe kategorij „U“, „R“ in „O“.
CONSOLIDATED SINGLE DOCUMENT
PREČIŠČEN ENOTNI DOKUMENT
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]‘PROSCIUTTO DI PARMA’
Uredba Sveta (ES) št. 510/2006 z dne 20. marca 2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [1]„PROSCIUTTO DI PARMA“
Description of product to which the name in (1) applies
Opis proizvoda, za katerega se uporablja ime iz točke 1.
Aged raw ham; identified by a heat-affixed logo on the hide; with a rounded external shape; the distal part (the foot) and any external imperfections that may compromise the product image are removed, trimming to leave a maximum of 6 cm of meat standing proud–of the head of the femur; weight: normally 8-10 kg but never less than 7 kg; colour when cut: uniform pink to red, interspersed with pure white where fat is present; aroma and taste: delicate and sweet-tasting meat, not very salty with a typical fragrant aroma; characterised by conformity to precise analytical criteria measuring water content, salt and protein breakdown; after the logo is affixed, ‘Prosciutto di Parma’ may be marketed whole, boned, in pieces of variable weights and shapes or sliced and packaged appropriately.
Zorjeni pršut; označen z vročim žigom na koži; oblasta zunanja oblika: brez distalnega dela (nogice), brez zunanjih nepravilnosti, ki kvarijo podobo proizvoda, z omejitvijo odprte mišičnine poleg glave stegnenice na največ šest centimetrov (kratko obrezanje); teža: običajno med osmimi in desetimi kilogrami ter nikoli pod sedmimi kilogrami; barva prereza: enakomerna barva med rožnato in rdečo, marmorirana s čisto belo barvo slanine; vonj in okus: meso delikatnega in sladkega okusa, malo slano ter dišečega in značilnega vonja; ustreznost natančnih parametrov analize za vlago, sol in proteolizo; „Prosciutto di Parma“ se po označitvi z označbo lahko trži cel, izkoščen, pakiran v kosih različnih oblik in teže oziroma narezan in ustrezno pakiran.