natgillin/translations-raw huggingface dataset:
"(c) being a member of the Islamic Revolutionary Guard Corps (IRGC) or a legal person, entity or body owned or controlled by the IRGC or by one or more of its members, or a natural or legal person, entity or body acting on their behalf, or a natural or legal person, entity or body providing insurance or other essential services to IRGC, or to entities owned or controlled by them or acting on their behalf;".
"(c) člani islamske revolucionarne garde (IRGC) ali pravne osebe, subjekti ali organi, ki so v lasti ali pod nadzorom IRGC ali enega ali več njenih članov, ali fizične ali pravne osebe, subjekti ali organi, ki delujejo v njenem imenu, ali fizične ali pravne osebe, subjekti ali organi, ki zagotavljajo zavarovanje ali druge bistvene storitve IRGC ali subjektom, ki so v njeni lasti ali pod njenim nadzorom ali delujejo v njenem imenu;"
"(e) being a legal person, entity or body owned or controlled by the Islamic Republic of Iran Shipping Lines (IRISL), or a natural or legal person, entity or body acting on its behalf, or a natural or legal person, entity or body providing insurance or other essential services to IRISL, or to entities owned or controlled by it or acting on its behalf.".
"(e) pravne osebe, subjekti ali organi, v lasti ali pod nadzorom podjetja Islamic Republic of Iran Shipping Lines (IRISL), ali fizične ali pravne osebe, subjekti ali organi, ki delujejo v njegovem imenu, ali fizične ali pravne osebe, subjekti ali organi, ki zagotavljajo zavarovanje ali druge bistvene storitve IRISL ali subjektom, ki so v njegovi lasti ali pod njegovim nadzorom ali delujejo v njegovem imenu."
Council Regulation (EU) No 267/2012 of 23 March 2012 concerning restrictive measures against Iran and repealing Regulation (EU) No 961/2010 (OJ L 88, 24.3.2012, p. 1).
Uredba Sveta (EU) št. 267/2012 z dne 23. marca 2012 o omejevalnih ukrepih proti Iranu in razveljavitvi Uredbe (EU) št. 961/2010 (UL L 88, 24.3.2012, str. 1).
Commission Implementing Regulation (EU) No 972/2013
Izvedbena uredba Komisije (EU) št. 972/2013
entering a name in the register of protected designations of origin and protected geographical indications (Μεσσαρά (Messara) (PDO))
o vpisu imena v register zaščitenih označb porekla in zaščitenih geografskih označb (Μεσσαρά (Messara) (ZOP))
Pursuant to Article 6(2) of Regulation (EC) No 510/2006, Greece’s application to register the name ‘Μεσσαρά’ (Messara) 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 Grčije za registracijo imena „Μεσσαρά“ (Messara) objavljena v Uradnem listu Evropske unije [3].
As no statement of objection under Article 7 of Regulation (EC) No 510/2006 has been received by the Commission, the name ‘Μεσσαρά’ (Messara) should therefore be entered in the register,
Ker Komisija ni prejela nobene izjave o ugovoru v skladu s členom 7 Uredbe (ES) št. 510/2006, je treba ime „Μεσσαρά“ (Messara) registrirati –
OJ C 396, 21.12.2012, p. 24.
UL C 396, 21.12.2012, str. 24.
Μεσσαρά (Messara) (PDO)
Μεσσαρά (Messara) (ZOP)
Commission Implementing Regulation (EU) No 973/2013
Izvedbena uredba Komisije (EU) št. 973/2013
approving a minor amendment to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Nürnberger Bratwürste/Nürnberger Rostbratwürste (PGI))
o odobritvi manjše spremembe specifikacije za ime, vpisano v register zaščitenih označb porekla in zaščitenih geografskih označb (Nürnberger Bratwürste/Nürnberger Rostbratwürste (ZGO))
In accordance with the first subparagraph of Article 53(1) of Regulation (EU) No 1151/2012, the Commission has examined the application from Germany for the approval of an amendment to the specification for the protected geographical indication ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’, registered under Commission Regulation (EC) No 1257/2003 [2].
Komisija je v skladu s prvim pododstavkom člena 53(1) Uredbe (EU) št. 1151/2012 preučila vlogo Nemčije za odobritev spremembe specifikacije za zaščiteno geografsko označbo „Nürnberger Bratwürste“/„Nürnberger Rostbratwürste“, registrirano na podlagi Uredbe Komisije (ES) št. 1257/2003 [2].
The application concerns the amendment to the description of the product.
Vloga zadeva spremembo opisa proizvoda.
The specification for the protected geographical indication ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ is hereby amended in accordance with Annex I to this Regulation.
Specifikacija za zaščiteno geografsko označbo „Nürnberger Bratwürste“/„Nürnberger Rostbratwürste“ se spremeni v skladu s Prilogo I k tej uredbi.
The following amendment to the specification for the protected geographical indication ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ has been approved:
Odobri se naslednja sprememba specifikacije za zaščiteno geografsko označbo „Nürnberger Bratwürste“/„Nürnberger Rostbratwürste“:
The following text is to be added to the description of the composition after ‘roughly defatted pigmeat’: Fatty meat, particularly pork belly, belly fat, jowl, jowl fat, back and back fat.
V opis sestave se po „grobo razmaščeno prašičje meso“ doda naslednje besedilo: mastno meso, zlasti svinjska potrebušina, trebušna slanina, čeljustni del, slanina čeljustnega dela, hrbet in hrbtna slanina.
The need for the amendment has arisen as a result of the new rules relating to the labelling of the ingredients of foodstuffs (Quantitative Ingredient Declaration – QUID) introduced by Commission Directive 2001/101/EC of 26 November 2001 amending the Labelling Directive, Directive 2000/13/EC of the European Parliament and of the Council.
Potreba po spremembi je nastala zaradi novih pravil o označevanju sestavin živil (količinska navedba sestavin), ki so bile uvedene z Direktivo Komisije 2001/101/ES z dne 26. novembra 2001 o spremembi Direktive 2000/13/ES Evropskega parlamenta in Sveta (Direktiva o označevanju).
Annex I to the Labelling Directive now stipulates that an ingredient may be described as ‘…-meat’ only if it does not exceed a specified fat and connective tissue content.
Priloga I k Direktivi o označevanju sedaj določa, da se lahko sestavina opiše kot „meso“ le, če ne presega določene vsebnosti maščob in vezivnega tkiva.
For pigmeat, fat content may not exceed 30 % and connective tissue content 25 %.
Prašičje meso ne sme vsebovati več kot 30 % maščob in 25 % vezivnega tkiva.
An ingredient which exceeds this limit value must be described as ‘fatty meat’ for example.
Sestavino, ki presega navedeno mejno vrednost, je treba opisati na primer kot „mastno meso“.
The recipe for ‘Nürnberger Bratwürste/‘Nürnberger Rostbratwürste’ allows a fat content of more than 30 %. The specification provided only for ‘roughly defatted pigmeat’. In accordance with the QUID requirement, the higher fat content must now be indicated on packaging in accordance with Section 3(1), No 3 of the Foodstuffs Labelling Order (Lebensmittel-Kennzeichnungsverordnung (LMKV)). This amendment to the LMKV in line with the Directive has not been included in the ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ recipe or specification to date. The recipe and the specification must therefore be amended to bring the product into line with the new labelling requirements.
Recept za „Nürnberger Bratwürste“/„Nürnberger Rostbratwürste“ dopušča več kot 30-odstotno vsebnost maščob. Specifikacija zajema samo „grobo razmaščeno prašičje meso“. V skladu z zahtevo količinske navedbe sestavin je zdaj višjo vsebnost maščob treba navesti na embalaži v skladu s točko 3 oddelka 3(1) Uredbe o označevanju živil (Lebensmittel-Kennzeichnungsverordnung (LMKV)). Navedena sprememba Uredbe o označevanju živil v skladu z Direktivo za zdaj ni vključena v recept ali specifikacijo proizvoda „Nürnberger Bratwürste“/„Nürnberger Rostbratwürste“. Recept in specifikacijo je zato treba spremeniti v skladu z novimi zahtevami za označevanje.
The Association for the protection of ‘Nürnberger Bratwürste’ (Schutzverband Nürnberger Bratwürste) agreed to review the recipe and launch the specification amendment procedure in accordance with Regulation (EC) No 1257/2003 (ref. DPMA 398 99 002.6) on 28 September 2006.
Združenje za zaščito „Nürnberger Bratwürste“ (Schutzverband Nürnberger Bratwürste) je 28. septembra 2006 sklenilo, da bo preverilo recept in začelo postopek za spremembo specifikacije v skladu z Uredbo (ES) št. 1257/2003 (sklic DPMA 398 99 002.6).
‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ are traditionally produced with belly, belly fat, jowl, jowl fat, back or back fat according to the recipe that has been handed down.
„Nürnberger Bratwürste“/„Nürnberger Rostbratwürste“ se po predloženem receptu tradicionalno proizvajajo s potrebušino, trebušno slanino, čeljustnim delom, slanino čeljustnega dela, hrbtom ali hrbtno slanino.
These ingredients are largely responsible for the consistency and smoothness of the sausages.
Navedene sestavine v veliki meri pripomorejo k čvrstosti in gladkosti klobas.
Without these ingredients, the minced meat product would dry out considerably during frying and fall apart.
Brez navedenih sestavin bi se proizvod iz mletega mesa med cvrtjem močno izsušil in razpadel.
The fatty meat is also largely responsible for the flavour, which is enhanced by the spicy nuances provided by the specific spices characteristic of ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’.
Mastno meso v veliki meri pripomore tudi k okusu, ki je okrepljen s posebnimi začimbami, značilnimi za „Nürnberger Bratwürste“/„Nürnberger Rostbratwürste“.
The purpose of the more detailed list is to clarify the ingredients.
Namen podrobnejšega seznama je pojasniti sestavine.
There is no common understanding of the term ‘roughly defatted pigmeat’ among experts in the field in Germany.
Strokovnjaki s tega področja v Nemčiji nimajo enotnega razumevanja izraza „grobo razmaščeno prašičje meso“.
Some consider that ‘roughly defatted pigmeat’ does not include fatty meat.
Nekateri menijo, da „grobo razmaščeno prašičje meso“ ne vključuje mastnega mesa.
This would mean that the specification of ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ had been incomplete from the outset.
To bi pomenilo, da je bila specifikacija proizvoda „Nürnberger Bratwürste“/„Nürnberger Rostbratwürste“ že od samega začetka nepopolna.
This is substantiated with reference to a definition in the guidelines on the German Foodstuffs Register in which the terms ‘grob entfettetes Schweinefleisch’ (roughly defatted pigmeat) and ‘Speck’ (fatty meat) are defined separately.
To je utemeljeno s sklicevanjem na opredelitev v smernicah za nemški register živil, kjer sta izraza „grob entfettetes Schweinefleisch“ (grobo razmaščeno prašičje meso) in „Speck“ (mastno meso) opredeljena ločeno.
This point in the guidelines is incomprehensible even to the supervisory authorities.
Navedena točka v smernicah je nerazumljiva tudi nadzornim organom.
The inspection office for north Bavaria (Landesuntersuchungsanstalt Nordbayern) was also involved in the preparation of the initial specification and, with its knowledge of the ingredients, did not consider it necessary to further specify the components despite the situation outlined above.
Inšpekcijski urad za severno Bavarsko (Landesuntersuchungsanstalt Nordbayern) je bil prav tako vključen v pripravo prvotne specifikacije in se mu z njegovim poznavanjem sestavin ni zdelo potrebno nadalje določiti sestavin, kljub zgoraj navedenemu stanju.
All parties involved naturally assumed that roughly defatted pigmeat could also include some fatty meat.
Vse vpletene stranke so domnevale, da grobo razmaščeno prašičje meso lahko vsebuje tudi nekaj mastnega mesa.
Otherwise, the recipe would not have been able to comprise fat content of up to 35 %.
Sicer recept ne bi mogel vsebovati do 35 % maščob.
This proportion can be reached only if ‘roughly defatted pigmeat’ includes some belly, belly fat, jowl, jowl fat, back or back fat.
Ta delež je mogoče doseči le, če „grobo razmaščeno prašičje meso“ vključuje nekaj potrebušine, trebušne slanine, čeljustnega dela, slanine čeljustnega dela, hrbta ali hrbtne slanine.
The proportion of fatty meat in the recipe is restricted, firstly, by the 35 % limit applying to fat content.
Delež mastnega mesa je v receptu omejen s 35-odstotno omejitvijo, ki se nanaša na vsebnost maščobe.
It is limited secondly as a result of the provision stipulating that meat protein free of connective tissue protein (MPFCP) must not be less than 12 %.
Poleg tega je omejen tudi zaradi določbe, ki navaja, da delež mesnih beljakovin brez beljakovin vezivnega tkiva ne sme biti manjši od 12 %.
Since the MPFCP content of fatty meat is only 8 % on average, the higher MPFCP content of at least 12 % in the end product can be achieved only in combination with particularly lean, high-quality meat with a MPFCP content well in excess of 12 %.
Ker mastno meso povprečno vsebuje samo 8 % mesnih beljakovin brez beljakovin vezivnega tkiva, je višjo, najmanj 12-odstotno vsebnost mesnih beljakovin brez beljakovin vezivnega tkiva v končnem proizvodu mogoče doseči le v kombinaciji s posebej pustim, visokokakovostnim mesom z vsebnostjo mesnih beljakovin brez beljakovin vezivnega tkiva, ki znatno presega 12 %.
Specifying the minimum MPFCP content in the recipe therefore limits fatty meat content.
Določitev najnižje vsebnosti mesnih beljakovin brez beljakovin vezivnega tkiva v receptu tako omejuje vsebnost mastnega mesa.
The definition of the term ‘roughly defatted pigmeat’ as used in the recipe does not therefore need to be interpreted according to the guidelines.
Opredelitve izraza „grobo razmaščeno prašičje meso“, kot se uporablja v receptu, torej ni treba razlagati v skladu s smernicami.
Rather, it is evident from the recipe itself that the term is used in a different sense here than in the guidelines.
Iz recepta je namreč razvidno, da se izraz tukaj uporablja v drugačnem smislu kot v smernicah.
Moreover, the guidelines are not binding.
Poleg tega smernice niso zavezujoče.
It is recognised that the guidelines do not reflect the views of consumers or of specialists in the field, as their views were not sought when the guidelines were prepared.
Znano je, da smernice ne odražajo mnenja potrošnikov ali strokovnjakov s tega področja, saj v času priprave smernic njihova mnenja niso bila zbrana.
Rather, the guidelines reflect the views of certain interested parties.
Smernice prej odražajo stališča nekaterih zainteresiranih strani.
The guidelines in fact diverge from traditional production practices to a considerable extent.
Smernice se pravzaprav precej razlikujejo od tradicionalnih načinov proizvodnje.
This was already evident in the preparation of the ‘Nürnberger Bratwürste PGI’/‘Nürnberger Rostbratwürste PGI’ specification, as the composition of ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ described here was considerably different to the actual recipe used locally.
To je bilo očitno že pri pripravi specifikacije proizvoda „Nürnberger Bratwürste ZGO“/„Nürnberger Rostbratwürste ZGO“, saj se je tam opis sestave proizvoda „Nürnberger Bratwürste“/„Nürnberger Rostbratwürste“ precej razlikoval od dejanskega recepta, ki se uporablja lokalno.
Consequently, the guidelines were amended after the registration process.
Zato so bile smernice po postopku registracije spremenjene.
The traditional practices applied in the production of ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ should also constitute the reference point for the definition of the ingredient ‘roughly defatted pigmeat’ as used in the recipe.
Tradicionalni postopki, ki se uporabljajo pri proizvodnji „Nürnberger Bratwürste“/„Nürnberger Rostbratwürste“, bi morali biti tudi referenca za opredelitev sestavine „grobo razmaščeno prašičje meso“, kot se uporablja v receptu.
Here the ingredients ‘belly, belly fat, jowl, jowl fat, back or back fat’ are traditionally used.
Tukaj se tradicionalno uporabljajo naslednje sestavine: „potrebušina, trebušna slanina, čeljustni del, slanina čeljustnega dela, hrbet in hrbtna slanina“.
In the interests of clarity for all parties, the ingredients ‘fatty meat, particularly pork belly, belly fat, jowl, jowl fat, back and back fat’ will now be listed explicitly in the recipe.
Zaradi jasnosti za vse stranke bodo sestavine „mastno meso, zlasti svinjska potrebušina, trebušna slanina, čeljustni del, slanina čeljustnega dela, hrbet in hrbtna slanina“ zdaj v receptu izrecno naštete.
Consolidated single document
Prečiščeni 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]‘NÜRNBERGER BRATWÜRSTE’/‘NÜRNBERGER ROSTBRATWÜRSTE’
Uredba Sveta (ES) št. 510/2006 z dne 20. marca 2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [1]„NÜRNBERGER BRATWÜRSTE“/„NÜRNBERGER ROSTBRATWÜRSTE“
EC No: DE-PGI-0105-0184-28.09.2010
Št. ES: DE-PGI-0105-0184-28.09.2010
7-9 cm long grilling sausage in a tight sheep casing, medium-chopped; unit weight raw approximately 20-25 g;
7–9 cm dolga klobasa za pečenje v ozkem ovčjem črevesu, srednje grobo nasekljana; teža surove enote približno 20–25 g.
Roughly defatted pigmeat, fatty meat, particularly pork belly, belly fat, jowl, jowl fat, back and back fat, no filler, not cured (with the exception of smoked Bratwürste), the spice mixture varies according to the traditional recipe, marjoram especially is typical; there must be not less than 12 % of meat protein free of connective tissue protein, and an absolute fat content of not more than 35 %; the percentage of meat protein free of connective tissue protein in the meat protein is not less than 75 % vol. (histometrically) and not less than 80 % (chemically).
Grobo razmaščeno prašičje meso, mastno meso, zlasti svinjska potrebušina, trebušna slanina, čeljustni del, slanina čeljustnega dela, hrbet in hrbtna slanina, brez nadeva, neprekajeno (razen prekajenih pečenic), začimbna mešanica se spreminja glede na tradicionalni recept, še posebej značilen je majaron; vsebovati ne sme manj kot 12 % mesnih beljakovin brez beljakovin vezivnega tkiva in ne več kot 35 % absolutne maščobe; odstotek mesnih beljakovin brez beljakovin vezivnega tkiva v mesnih beljakovinah ne sme biti manjši od 75 volumskih % (določeni histometrično) in ne manjši od 80 % (določeni kemično).
Fatty meat, particularly pork belly, belly fat, jowl, jowl fat, back and back fat; the fat content of the end product is limited to 35 %, there must not be less than 12 % of meat protein free of connective tissue protein (MPFCP); spice mixture, especially marjoram; sheep casings.
Mastno meso, zlasti svinjska potrebušina, trebušna slanina, čeljustni del, slanina čeljustnega dela, hrbet in hrbtna slanina; vsebnost maščobe v končnem proizvodu je omejena na 35 %, mesnih beljakovin brez beljakovin vezivnega tkiva ne sme biti manj kot 12 %; začimbna mešanica, zlasti majaron; ovčje črevo.
All steps in the production of ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ take place in the identified geographical area.
Vse faze proizvodnje „Nürnberger Bratwürste“/„Nürnberger Rostbratwürste“ potekajo na opredeljenem geografskem območju.
They are as follows:
Te faze so:
reduction of the meat by grinding or mincing,
zmanjšanje velikosti mesa z mletjem ali sekljanjem,
mixing of the reduced meat and mixing with spices to create the sausage mixture,
mešanje mesa z začimbami, da nastane mešanica za klobase,
filling of the sheep casings.
polnjenje ovčjega črevesa.
Area of the city of Nuremberg.
Območje mesta Nürnberg.
Nuremberg’s location at the intersection of two important trade routes meant that oriental spices were available in Nuremberg for making sausages from an early time.
Ker se Nürnberg nahaja na križišču dveh pomembnih trgovskih poti, so bile orientalske začimbe za izdelavo klobas v Nürnbergu na voljo že od nekdaj.
The current tradition of Bratwurst production in Nuremberg has an illustrious past.
Današnja tradicija proizvodnje pečenic v Nürnbergu ima slavno preteklost.
‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ are characterised by their unusual small shape and marjoram notes.
Za „Nürnberger Bratwürste“/„Nürnberger Rostbratwürste“ sta značilna njihova nenavadno majhna oblika ter okus majarona.
They conform to a high-quality standard which has long been controlled, are known well beyond the Nuremberg region and are highly regarded by consumers.
Proizvod je v skladu z visokokakovostnim standardom, ki je že dolgo pod nadzorom, poznan je daleč prek meja območja Nürnberga in ga potrošniki zelo cenijo.
This is reflected in the fact that the standard programme of a city visit today includes eating ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ in one of the many ‘Bratwurstküchen’ or ‘Wurstbratereien’ in Nuremberg’s city centre.
To se kaže v tem, da običajen program obiska mesta danes vključuje pokušnjo „Nürnberger Bratwürste“/„Nürnberger Rostbratwürste“ v eni od številnih „Bratwurstküchen“ ali „Wurstbratereien“ v središču Nürnberga.
The centuries-old tradition of Bratwurst production in Nuremberg, the high quality standard which has long been controlled and the unusual small shape have made ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ known and highly appreciated throughout Germany and the world.
„Nürnberger Bratwürste“/„Nürnberger Rostbratwürste“ so zaradi večstoletne tradicije proizvodnje pečenic v Nürnbergu, visokega standarda kakovosti, ki je že dolgo pod nadzorom, in nenavadno majhne oblike postale znane in zelo cenjene po vsej Nemčiji in svetu.
The speciality emerged in the former Imperial City of Nuremburg as a result of its geographical location as a key intersection on the trade and spice routes from East Asia, introducing spices such as marjoram, nutmeg and pepper.
Specialiteta se je v času Svetega rimskega cesarstva v Nürnbergu pojavila zaradi geografske lokacije mesta na osrednjem križišču trgovskih poti iz vzhodne Azije, ki so prinesle začimbe, kot so majaron, muškatni orešček in poper.
It was the availability of these spices from Asia that made production possible in the first place.
Ravno razpoložljivost teh začimb iz Azije je omogočila proizvodnjo.
As Nuremburg was a city involved in much long-distance trade and with a number of refined modern traditions, ever smaller, more refined, better spiced sausages were produced here, which in time became the famous ‘Nürnberger Bratwürste’.
Ker je bilo mesto Nürnberg vključeno v precej trgovanja na daljavo in je imelo številne prefinjene sodobne tradicije, so tu proizvajali vse manjše, vedno bolj prefinjene in bolje začinjene klobase, ki so sčasoma postale znamenite „Nürnberger Bratwürste“.
Unlike the country areas, the city placed greater emphasis on quality from the outset.
Za razliko od podeželja je mesto že od samega začetka dajalo večji poudarek na kakovost.
While quantity took precedence elsewhere, the principle on which production in Nuremburg was based was quality over quantity, and it was this which resulted in the small size of the sausages.
Medtem ko so drugje dajali prednost količini, je proizvodnja v Nürnbergu temeljila na načelu kakovosti pred količino, ki je pripeljalo do manjše velikosti klobas.
Compliance with the recipe and quality date back to the supervisory rules of the Nuremburg city council.
Skladnost z receptom in kakovost izvirata iz nadzornih pravil mestnega sveta v Nürnbergu.
Nuremburg may well lay claim to the oldest foodstuffs supervision scheme, which is mentioned in the penal code dating from the year 1300.
Nürnberg si lahko lasti pravico najstarejšega sistema nadzora živil, ki je omenjen v kazenskem zakoniku iz leta 1300.
By publishing the recipe, exercising strict supervision and restricting production to the city area, the city of Nuremberg has helped to ensure that the character of the sausage is an indication of its origin.
Z objavo recepta, strogim nadzorom in omejitvijo proizvodnje na območje mesta je mesto Nürnberg pomagalo zagotoviti, da značaj klobase nakazuje njen izvor.
The link with the geographical area was therefore based initially on the geographical location as a key intersection on spice and trade routes and on the early introduction of supervision of foodstuffs.
Povezava z geografskim območjem je zato sprva temeljila na geografskem položaju mesta na osrednjem križišču trgovskih poti in na zgodnji uvedbi nadzora živil.