natgillin/translations-raw huggingface dataset:
The raw material (fresh hind legs) used for the production of ‘Prosciutto di Parma’ is characterised by the following: the consistency of the fat is rated by calculating the iodine index and/or linoleic acid content taken in the internal and external fat layers of subcutaneous panniculus adiposus in the hind leg.
Surovina (sveža stegna), ki se uporablja za proizvodnjo „Prosciutto di Parma“, ima naslednje značilnosti: čvrstost maščevja se oceni z določitvijo jodovega števila in/ali vsebnosti linolenske kisline, ki se opravi na notranjem in zunanjem maščevju stegenskega podkožja.
Each sample must have a maximum iodine index of 70 and a maximum linoleic acid content of 15 %; the depth of the fat covering of the external part of the fresh, trimmed hind leg, measured vertically from the top of the femur (‘sottonoce’), must be approximately 20 mm for fresh hind legs used for the production of ‘Prosciutto di Parma’ weighing between 7 and 9 kg and approximately 30 mm for fresh hind legs used for the production of ‘Prosciutto di Parma’ weighing more than 9 kg.
Pri nobenem posameznem vzorcu jodovo število ne sme presegati 70 in vsebnost linolenske kisline 15 %; debelina slanine na zunanji strani svežega obrezanega stegna, merjena navpično pri glavi stegnenice (zunanja mišičnina stegna), meri okrog 20 mm pri svežih stegnih za proizvodnjo „Prosciutto di Parma“, ki tehtajo med 7 in 9 kg, in približno 30 mm pri svežih stegnih za proizvodnjo „Prosciutto di Parma“, ki tehtajo več kot 9 kg.
During the first phase, the level of dry matter in the grain must be at least 45 % of the total matter and, besides the feedstuffs prescribed for the second phase, the permitted feedstuffs are as follows: corn gluten feed, stoned carobs, fish meal, soybean meal, distiller’s grains, buttermilk, fats with a melting point higher than 36 °C, protein lysates, silage corn.
V prvi fazi mora biti delež suhe snovi iz žitaric vsaj 45 % vseh snovi, dovoljena krma pa lahko poleg krme, predpisane za drugo fazo, vsebuje še zdrob iz koruznega glutena in/ali krmo iz koruznega glutena („corn gluten feed“), razkoščičene rožiče, ribjo moko, moko iz sojinega ekstrakta, destilacijske usedline, pinjenec, lipide s tališčem nad 36 °C, beljakovinske lizate in silirano koruzo.
During the second phase (fattening), the level of dry matter in the grain must be at least 55 % of the total matter and the permitted feedstuffs are as follows: corn, wet mash from grains and/or ears of corn, sorghum, barley, wheat, triticale, oats, minor cereals, bran and other wheat-processing by-products, dehydrated potatoes, pressed and ensiled beet pulp, linseed oil cakes, dried beet pulp, apple and pear pulp, grape and tomato skins as agents assisting intestinal passage, whey, buttermilk, lucerne meal, molasses, meal from soybean, sunflower seed, sesame, coconut, corn germs, peas and/or other legume seeds, beer yeast, torula yeast and other yeasts, fats with a melting point higher than 40 °C.
V drugi fazi, to je med pitanjem, mora biti delež suhe snovi iz žitaric vsaj 55 % vseh snovi, dovoljena krma pa lahko vsebuje koruzo, kašo iz koruznih zrn in/ali storžev, sirek, ječmen, pšenico, tritikalo, oves, manj pomembna žita, otrobe in druge stranske proizvode pri predelavi pšenice, dehidriran krompir, stisnjeno in silirano pulpo pese, laneno pogačo, suho pulpo pese, tropine iz jabolk in hrušk, kožice grozdja ali paradižnika kot sredstvo za pospeševanje prehodnosti črevesja, sirotko, pinjenec, dehidrirano moko lucerne, melaso, moko iz sojinega ekstrakta, sončnic, sezama, kokosa, koruznih kalčkov, graha in/ali drugih stročnic, pivski kvas in/ali torulo in druge vrste kvasa ter lipide s tališčem nad 40 °C.
Specific rules concerning slicing, grating, packaging, etc. After the logo is affixed, ‘Prosciutto di Parma’ may be sold whole, boned, in pieces of variable weights and shapes or sliced, and packaged appropriately.
Posebna pravila za rezanje, ribanje, pakiranje itn.
In the case of the latter, the slicing and packaging processes must be carried out in the production area specified in point 4, first paragraph below and the distinctive PDO logo must be affixed to the package in such a way that it is indelible and cannot be removed, in accordance with the instructions set out in (3.7) below, so as to guarantee the quality characteristics typical of ‘Prosciutto di Parma’ and the full traceability of the product.
„Prosciutto di Parma“ se po označitvi z označbo lahko prodaja cel, izkoščen, v kosih različnih oblik in teže oziroma narezan in ustrezno pakiran; v takem primeru je treba pršut narezati in pakirati izključno na specifičnem območju proizvodnje iz prvega odstavka točke 4 spodaj, proizvod pa neizbrisno in neodstranljivo označiti z zaščitnim znakom ZOP pod pogoji iz točke 3.7 spodaj, da se tako zagotovijo značilne kakovostne lastnosti pršuta „Prosciutto di Parma“ in popolna sledljivost proizvoda.
This mark fulfils a double function: firstly, it distinguishes the product from other raw hams and guarantees its authenticity (identifying mark) and secondly, it guarantees that the product itself has undergone all the proper production steps and that it has been identified by the operators in question during each of those steps.
Ta znak ima dvojno vlogo, saj proizvod razločuje od drugih pršutov in zagotavlja njegovo pristnost (prepoznavni znak) ter jamči, da je šel čez vse predpisane proizvodne stopnje, ki so jih ugotovili pristojni subjekti.
for whole ‘Prosciutto di Parma’, on the bone:
pri celem „Prosciutto di Parma“ s kostjo:
the production site,
sedež proizvodnega obrata,
for packaged, whole, boned or cut ‘Prosciutto di Parma’:
pri pakiranem, celem ali izkoščenem „Prosciutto di Parma“ oziroma proizvodu, razrezanem na kose:
the production date (if the seal is no longer visible),
datum proizvodnje, če oznaka ni več čitljiva,
for sliced, pre-packaged ‘Prosciutto di Parma’:
pri narezanem in predhodno pakiranem „Prosciutto di Parma“:
the packages have a common part at the left upper edge, showing the back label ‘duke’s crown’ and the words:
embalaže imajo skupno stran na zgornjem levem robu embalaže, ki vsebuje sekundarno nalepko z znakom „vojvodske krone“ in navedbi:
‘Prosciutto di Parma denominazione di origine protetta ai sensi della legge 13 Febbraio 1990, n.26 et del REG. (CE) n. 1107/96’ (‘Prosciutto di Parma’ protected designation of origin in accordance with Law No 26 of 13 February 1990 and Regulation (EC) No 1107/96),
„Prosciutto di Parma denominazione di origine protetta ai sensi della legge 13 Febbraio 1990, n.26 et del REG. (CE) n. 1107/96“ („Prosciutto di Parma“, zaščitena označba porekla v skladu z Zakonom št. 26 z dne 13. februarja 1990 in Uredbo (ES) št. 1107/96),
‘confezionato sotto il controllo dell’Organismo autorizzato’ (packaged under the supervision of the authorised body),
„confezionato sotto il controllo dell’Organismo autorizzato“ (pakirano pod nadzorom pristojnega organa),
The use of adjectives such as ‘classic’, ‘authentic’, ‘extra’, ‘super’ or any other qualifying term or attribute added to the marketed product and other words not specifically provided for in the product specification is prohibited, except for the terms ‘disossato’ (boned) and ‘affettato’ (sliced).
Prepovedana je uporaba opisnih izrazov, kot so „classico“ (klasičen), „autentico“ (pristen), „extra“ (ekstra), „super“ (super), in drugih opisov, navedb ali lastnosti, dodanih označbam pri prodaji, razen izrazov „disossato“ (izkoščen) in „affettato“ (narezan).
‘Prosciutto di Parma’ is produced in the defined area in the Province of Parma which includes the territory of the Province of Parma (in the Region of Emilia-Romagna, Italy) that lies no less than 5 km south of the Via Emilia at an altitude of no more than 900 metres, and bordered to the east by the Enza river and to the west by the Stirone river.
„Prosciutto di Parma“ se obdela na opredeljenem območju v parmski regiji, ki zajema ozemlje parmske regije (dežela Emilija – Romanja, Italija), ki leži na južni strani ceste Emilije (via Emilia) in je najmanj pet kilometrov oddaljeno od nje do nadmorske višine največ 900 metrov ter ga na vzhodu omejuje reka Enza, na zahodu pa potok Stirone.
The raw materials originate from a larger geographical area than the production area, which covers the following administrative regions: Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzi, Lazio (Italy).
Surovina zanj prihaja z geografskega območja, ki je širše od območja predelave in zajema upravno ozemlje naslednjih dežel: Emilija – Romanja, Benečija, Lombardija, Piemont, Molise, Umbrija, Toskana, Marke, Abruci, Lacij (Italija).
The micro area is characterised by its unique ecological, climatic and environmental conditions which are created by the effect of the sea air from Versilia which, having taken on the scent of the olive groves and pine belts of Val di Magra through which it passes, shed its moisture onto the passes of the Apennines and acquired the fragrance of the chestnut groves, dries the ‘Prosciutto di Parma’ and lends it its exclusive sweet aroma.
Ožje območje zaznamujejo enkratne ekološke, podnebne in okoljske razmere, ki jih oblikuje morski zrak, ki prihaja z Versilskega morja, se spotoma omehča med oljčnimi nasadi in borovimi gozdovi doline Val di Magra ter se posuši na apeninskih prelazih in navzame vonja po kostanjih: ta zrak „Prosciutto di Parma“ suši in mu daje značilno sladkost.
‘Prosciutto di Parma’ is a raw ham that has been aged for a period of at least 12 months; the only ingredients permitted are pork and salt.
„Prosciutto di Parma“ je pršut, ki zori najmanj 12 mesecev, njegovi edini dovoljeni sestavini pa sta svinjina in sol.
In analyses, the product satisfies precise criteria relating to water content (between 59 % and 63,5 %), salt (between 4,2 % and 6,2 %) and protein breakdown (between 24 and 31 %).
Če proizvod analiziramo, ustreza natančnim merilom vlažnosti (med 59 % in 63,5 %), vsebnosti soli (med 4,2 % in 6,2 %) in proteolize (med 24 in 31 %).
There is a close link between the raw material and ‘Prosciutto di Parma’ which, coupled with production trends and the socioeconomic development of the geographic area, have produced unique qualities.
Surovina in proizvod „Prosciutto di Parma“ sta tesno povezana med sabo ter z razvojem proizvodnje, gospodarstva in družbe na geografskem območju, ki jima daje enkratne lastnosti.
The characteristics of the raw material have been utterly specific to the defined macro region of central, northern Italy (as specified in the second paragraph of point (4) since Etruscan times.
Posebne lastnosti surovine so značilne izključno za širše opredeljeno geografsko območje osrednje in severne Italije (kot je opredeljeno v drugem odstavku točke 4) od časa Etruščanov pa vse do danes.
The way in which the rearing of heavy pigs for late slaughter has developed shows the various stages of pig breeding: starting with local indigenous breeds and developing in line with environmental, social and economic conditions – and in particular alongside cereal crop and dairy farming (which are a core aspect of feeding practice), in order to culminate gradually and naturally in the entirely separate production of a product which enjoys protected designation status.
Razvoj gojenja težkega prašiča za pozen zakol je zaznamoval obdobja prašičereje: ta se je začela z domačimi pasmami, se razvijala hkrati z naravnimi, družbenimi in gospodarskimi razmerami – zlasti pridelavo žita in predelavo mleka, ki zaznamujeta način prehrane –, nato pa se je postopoma in naravno izoblikovala v celostno proizvodnjo proizvoda z označbo porekla.
Within the defined geographical macro region there is a restricted area which, due to its unique and inimitable environmental conditions and specific human skills, has developed into the production area for ‘Prosciutto di Parma’.
Na širše opredeljenem geografskem območju leži omejeno območje, ki se je zaradi enkratnih in neponovljivih okoljskih razmer ter posebnih spretnosti prebivalstva razvilo kot območje proizvodnje „Prosciutto di Parma“.
The location of this micro area gives it its characteristic and unique ecological, climatic and environmental conditions brought about by the sea air from Versilia which, having taken on the scent of the olive groves and pine belts of Val di Magra through which it passes, shed its moisture onto the passes of the Apennines and acquired the rich fragrance of chestnut groves, dries the ‘Prosciutto di Parma’ and lends it its exclusive sweet aroma.
Navedeno ožje območje zaznamujejo enkratne ekološke, podnebne in okoljske razmere, ki jih oblikuje morski zrak, ki prihaja z Versilskega morja, se spotoma omehča med oljčnimi nasadi in borovimi gozdovi doline Val di Magra ter se posuši na apeninskih prelazih in navzame vonja po kostanjih: ta zrak „Prosciutto di Parma“ suši in mu daje značilno sladkost.
There are various written sources referring to the ham and its method of preparation, notably in the 1913 Chamber of Commerce lists, which mention the current production region.
Pršut in način njegove priprave sta omenjena v različnih zgodovinskih pisnih virih, med katerimi je treba omeniti zlasti sezname gospodarske zbornice iz leta 1913, v katerih je navedena trenutna proizvodna regija.
What at first was a purely artisanal method of production has now evolved into an industrial process but one which nevertheless preserves the traditional characteristics of the product.
Prva (popolnoma obrtniška) faza se je do današnjih dni razvila v industrializiran proces, pri katerem pa so se kljub temu povsem ohranile tradicionalne lastnosti proizvoda.
The origin of the product is documented from a historical perspective, also with regard to the area of origin of the raw material as this method of production is the result of the evolution of the typical rural culture which is common to the entire macro region mentioned above and which is concentrated in a particular part of the Province of Parma because of the inimitable microclimate and environmental conditions found there.
Poreklo proizvoda je z zgodovinskega vidika dokumentirano, tudi kar zadeva območje izvora surovine, saj je ta proizvodnja sad razvoja tipične podeželske kulture, skupne celemu zgoraj navedenemu širšemu geografskemu območju, vendar se je sama proizvodnja zaradi neponovljivih mikroklimatskih in okoljskih razmer omejila le na določen del parmske regije.
Reference to publication of the specification [Article 5(7) of Regulation (EC) No 510/2006]
Sklic na objavo specifikacije (člen 5(7) Uredbe (ES) št. 510/2006)
The present administration launched the national objection procedure referred to in Article 5(5) of Regulation (EC) No 510/2006 by publishing the amendment application for the protected designation of origin ‘Prosciutto di Parma’ in Official Gazette of the Italian Republic No 154 of 4 July 2012.
Pristojni organi so začeli nacionalni postopek ugovora iz člena 5(5) Uredbe (ES) št. 510/2006 z objavo predloga za spremembo zaščitene geografske označbe „Prosciutto di Parma“ v Uradnem listu Italijanske republike št. 154 z dne 4. julija 2012.
The consolidated text of the product specification may be consulted on the following website:
Celotno besedilo proizvodne specifikacije je na voljo na spletni strani:
by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ [Quality and safety] (at the top right of the screen), and then on ‘Disciplinari di Produzione all’esame dell’UE’.
neposredno na domači strani ministrstva za kmetijsko, prehrambeno in gozdarsko politiko (www.politicheagricole.it), kjer izberete „Qualità e sicurezza“ (Kakovost in varnost) (v desnem zgornjem kotu zaslona) in nato „Disciplinari di Produzione all’esame dell’UE“.
The reasons for this amendment are as follows.
Razlogi za to zadnjo spremembo so navedeni v nadaljnjem besedilu.
The version of the specification which is the subject of the amendment application does not require the inclusion on the product’s labelling or packaging of the name of the producer or the packaging firm, thus leaving the possibility, provided for in the national and EU rules, of simply stating the name of the person who distributes or markets the product.
Različica specifikacij, na katero se nanaša vloga za spremembo, ne določa obvezne navedbe imena proizvajalca ali pakirnega obrata na nalepki ali embalaži proizvoda, kar pomeni, da v skladu z nacionalno zakonodajo in zakonodajo EU dopušča navedbo le imena subjekta, ki prodaja ali trži proizvod.
Commission Implementing Regulation (EU) No 1209/2013
Izvedbena uredba Komisije (EU) št. 1209/2013
approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications [Camembert de Normandie (PDO)]
o odobritvi večjih sprememb specifikacije za ime, vpisano v registru zaščitenih označb porekla in zaščitenih geografskih označb [Camembert de Normandie (ZOP)]
By virtue of the first subparagraph of Article 53(1) of Regulation (EU) No 1151/2012, the Commission has examined France’s application for the approval of amendments to the specification for the protected designation of origin ‘Camembert de Normandie’, registered under Commission Regulation (EC) No 1107/96 [2].
Komisija je v skladu s prvim pododstavkom člena 53(1) Uredbe (EU) št. 1151/2012 preučila vlogo Francije za odobritev spremembe specifikacije za zaščiteno označbo porekla „Camembert de Normandie“, registrirano v skladu z Uredbo Komisije (ES) št. 1107/96 [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 odobriti –
OJ C 140, 18.5.2013, p. 20.
UL C 140, 18.5.2013, str. 20.
Camembert de Normandie (PDO)
Camembert de Normandie (ZOP)
Commission Implementing Regulation (EU) No 1210/2013
Izvedbena uredba Komisije (EU) št. 1210/2013
approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications [Melocotón de Calanda (PDO)]
o odobritvi večjih sprememb specifikacije za ime, vpisano v registru zaščitenih označb porekla in zaščitenih geografskih označb [Melocotón de Calanda (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 ‘Melocotón de Calanda’, registered under Commission Regulation (EC) No 2446/2000 [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 „Melocotón de Calanda“, registrirano v skladu z Uredbo Komisije (ES) št. 2446/2000 [2].
OJ C 179, 25.6.2013, p. 19.
UL C 179, 25.6.2013, str. 19.
Melocotón de Calanda (PDO)
Melocotón de Calanda (ZOP)
Commission Implementing Regulation (EU) No 1211/2013
Izvedbena uredba Komisije (EU) št. 1211/2013
approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications [Banon (PDO)]
o odobritvi manjše spremembe specifikacije za ime, vpisano v registru zaščitenih označb porekla in zaščitenih geografskih označb (Banon (ZOP))
In accordance with the first subparagraph of Article 53(1) of Regulation (EU) No 1151/2012, the Commission has examined France’s application for the approval of amendments to the specification for the protected designation of origin ‘Banon’ registered under Commission Regulation (EC) No 641/2007 [2].
Komisija je v skladu s prvim pododstavkom člena 53(1) Uredbe (EU) št. 1151/2012 proučila vlogo Francije za odobritev spremembe specifikacije za zaščiteno označbo porekla „Banon“, registrirano v skladu z Uredbo Komisije (ES) št. 641/2007 [2].
The purpose of the application is to amend the specification by giving more detailed information on the proof of origin, the method of production, labelling, national requirements and the contact details of the structures responsible for monitoring the designation.
Namen vloge je sprememba specifikacije z natančno določitvijo dokazila o poreklu, metode pridobivanja, označevanja, nacionalnih zahtev in podatkov o organu, pristojnem za nadzor označbe.
The specification for the protected designation of origin ‘Banon’ is hereby amended in accordance with Annex I to this Regulation.
Specifikacija označbe porekla „Banon“ se spremeni v skladu s Prilogo I k tej uredbi.
OJ L 150, 12.6.2007, p. 3.
UL L 150, 12.6.2007, str. 3.
In the specification for the protected designation of origin ‘Banon’, the following amendments are approved:
V specifikaciji zaščitene označbe porekla „Banon“ se odobrijo naslednje spremembe:
The heading has been supplemented by provisions on the monitoring and guarantee of the origin and the traceability of the designation. These provisions were amended following the reform of the control system at national level.
Rubrika je dopolnjena z določbami o nadzoru ter zagotavljanju porekla in sledljivosti označbe, ki so bile spremenjene po reformi sistema nadzora na nacionalni ravni.
On the basis of the national legislation, this section has been supplemented by information on:
Rubrika je bila na podlagi nacionalnih aktov dopolnjena z določbami, ki zadevajo:
the definition of ‘herd’:
opredelitev črede:
‘ “herd” means the entire goat herd composed of lactating goats, dry goats, female kids and billygoats.’
„Čreda pomeni celotno kozjo čredo, ki jo sestavljajo koze v laktaciji, koze v suhi dobi, kozice in kozli.“
This provision provides a better definition of the term ‘herd’.
Ta določba omogoča boljšo opredelitev pojma čreda.
‘Until 31 December 2013, dairy goats of the breeds Commune Provençale, Rove and Alpine and from crosses of those breeds must make up at least 60 % of each herd.’
„Koze molznice ras commune provençale in roves, alpske rase ter križanci teh ras bodo morali do 31. decembra 2013 sestavljati najmanj 60 % vsake črede.“
This provision is an adaptation measure for the herd to enable breeders to reach the 100 % target by 1 January 2014.
Ta določba vsebuje ukrep za prilagoditev črede, ki rejcem omogoča, da 1. januarja 2014 dosežejo cilj 100 %,
feed of the herd:
prehrano črede:
‘The basic feed ration of the goats comes mostly from the geographical area. It is obtained exclusively by grazing and/or rough grazing and from dry feed made from legumes and/or grasses and/or spontaneous flora preserved in good conditions.’
„Osnovni obrok koz izvira predvsem z geografskega območja. Krmo sestavljajo izključno paša na pašnikih in/ali travnikih, suha krma iz stročnic in/ali žitaric in/ali samoraslih rastlinskih vrst, ki se skladiščijo v ustreznih razmerah.“
This information has been added in order to specify more clearly the origin and nature of the basic ration of the herd
Te določbe so dodane zaradi boljše določitve porekla in narave osnovnega obroka črede.
‘The goats graze:
„Koze se pasejo na:
on pastures composed of spontaneous annual or perennial, arboreal, shrubby or herbaceous species;
travnikih s samoraslimi enoletnimi ali trajnimi drevesnimi, grmičastimi ali zelnatimi vrstami,
on permanent pasture of native flora;
stalnih travinjah z avtohtonim rastlinjem,
on temporary pasture of grass or legumes or of a mix of these.’
začasnih travinjah s travami, stročnicami ali mešanim rastjem.“
This information has been added in order to specify clearly the types of grassland authorised for feeding the animals.
Te določbe so dodane zaradi boljše določitve dovoljenih travinj za prehrano.
‘During the period when the roughage ration must come mainly from grazing, the share of hay must not exceed 1,25 kg of raw material a day for each adult goat present.
„V obdobju, ko mora večino krme sestavljati paša, dnevna količina sena ne presega 1,25 kg surovin na odraslo kozo.
The annual share of hay is limited to 600 kg of raw material for each adult goat present.
Letna količina sena je omejena na 600 kg surovin na odraslo kozo.
Green fodder provided in troughs is not authorised for more than 30 non-consecutive days per year.’
Hranjenje z zeleno krmo v koritu je dovoljeno le 30 nezaporednih dni na leto.“