natgillin/translations-raw huggingface dataset:
The ‘Kaki Ribera del Xúquer’ also has a characteristic deep red colour and a sweet flavour at maturity, which is reached at an earlier stage thanks to the prevailing conditions in the area.
„Kaki Ribera del Xúquer“ ima tudi značilno izrazito rdečo barvo in sladek okus, ko je zrel, ki se zaradi razmer na območju pojavi bolj zgodaj;
The fruit may also be harvested before it is ripe. The method used to remove the bitterness makes it possible to market the fruit when its flesh is firm and very sweet and has acquired the typical taste of persimmons produced in the Ribera del Xúquer region.
sadež se lahko pobere tudi preden dozori, tehnika odstranjevanja trpkosti pa omogoča trženje sadeža, ko je njegovo meso čvrsto, zelo sladko in ima značilen okus kakijev, proizvedenih v regiji Ribera del Xúquer.
It is said that the Ribera del Xúquer region is the cradle of the ‘Rojo Brillante’ persimmon, as that is where this variety emerged as a result of a spontaneous mutation.
Za regijo Ribera del Xúquer velja, da je zibelka kakija „Rouge brillant“, saj se je ta sorta pojavila v tej regiji po samodejni mutaciji;
Nowadays it is well established in the region and on the market.
sorta je danes dobro razširjena v regiji in na trgu.
The particular climatic and soil conditions in the defined geographical area are reflected in the persimmon’s characteristics.
Pedoklimatski dejavniki omejenega geografskega območja se odražajo v značilnostih kakija.
The mild climate owing to the proximity of the Mediterranean Sea and the colluvial agricultural land resulting from the Júcar and Magro watercourses surrounding the region combine to endow the ‘Kaki Ribera del Xúquer’ with its principal distinctive characteristics, i.e. a more pronounced pointed shape leading to a greater height/diameter ratio as well as a larger size and a distinctive colouring when ripe.
Kombinacija blagega podnebja zaradi bližine sredozemskega morja ter koluvialne obdelovalne zemlje, nastale zaradi prisotnosti tokov Júcar in Magro, ki obkrožajo regijo, daje sadežu „Kaki Ribera del Xúquer“ njegove posebne značilnosti – bolj koničasto obliko in posledično večje razmerje višina/premer, sadež pa je na splošno večji in značilno obarvan, ko dozori.
The fruit is bitter until ripe, when it acquires a sweet flavour.
Ko kaki dozori, trpek okus postane sladek;
Its cross-section is round and its longitudinal section is slightly elongated.
sadež je v prečnem prerezu okrogle oblike, v vzdolžnem prerezu pa rahlo podolgovat.
It originated in China, where its cultivation began in the 8th century.
Persimon je sadno drevo iz družine Ebenaceae (ebenovke) s poreklom s Kitajske, kjer so ga začeli gojiti v 8. stoletju.
The cultivation of persimmons was introduced in Western Europe in the second half of the 19th century and in Spain in the 1870s.
V drugi polovici 19. stoletja so kaki začeli gojiti v zahodni Evropi, v Španiji se pojavi leta 1870.
In addition, they are larger on average than in other production areas owing to the mild climate and the absence of extreme temperatures.
Poleg tega je zaradi blagega podnebja in odsotnosti ekstremnih temperatur na območju sadež v povprečju večji kot na drugih območjih pridelave.
Persimmons grown in the protected area have a greater height/diameter ratio and a more pointed shape.
Kakiji, gojeni na zaščitenem območju, imajo večje razmerje višina/premer in bolj koničasto obliko.
The ‘Kaki Ribera del Xúquer’ is distinguished by its pointed shape, which is slightly more elongated than normal. The height/diameter ratio is thus greater and this gives fruit obtained in the protected area a characteristic shape.
„Kaki Ribera del Xúquer“ je drugačen zaradi svoje koničaste oblike, ki je nekoliko bolj podolgovata in ima zato večje razmerje višina/premer, kar daje sadežem iz zaščitenega območja značilno obliko.
Commission Implementing Regulation (EU) No 1134/2013
Izvedbena uredba Komisije (EU) št. 1134/2013
approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications [Caballa de Andalucía (PGI)]
o odobritvi večje spremembe specifikacije za ime, vpisano v registru zaščitenih označb porekla in zaščitenih geografskih označb [Caballa de Andalucía (ZGO)]
Pursuant to the first subparagraph of Article 9(1) of Regulation (EC) No 510/2006, the Commission has examined Spain’s application for the approval of amendments to the specification for the protected geographical indication ‘Caballa de Andalucía’ registered under Commission Regulation (EC) No 289/2009 [3].
Komisija je v skladu s prvim pododstavkom člena 9(1) Uredbe (ES) št. 510/2006 proučila vlogo Španije za odobritev spremembe specifikacije za zaščiteno geografsko označbo „Caballa de Andalucía“, registrirano v skladu z Uredbo Komisije (ES) št. 289/2009 [3].
OJ C 387, 15.12.2012, p. 22.
UL C 387, 15.12.2012, str. 22.
Commission Implementing Regulation (EU) No 1135/2013
Izvedbena uredba Komisije (EU) št. 1135/2013
approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Prosciutto Toscano (PDO))
o odobritvi manjše spremembe specifikacije za ime, vpisano v register zaščitenih označb porekla in zaščitenih geografskih označb (Prosciutto Toscano (ZOP))
Pursuant to the first subparagraph of Article 53(1) of Regulation (EU) No 1151/2012, the Commission has examined Italy’s application for the approval of amendments to the specification for the protected designation of origin ‘Prosciutto Toscano’ registered under Commission Regulation (EC) No 1263/96 [2], as amended by Regulation (EU) No 777/2010 [3].
V skladu s prvim pododstavkom člena 53(1) Uredbe (EU) št. 1151/2012 je Komisija proučila vlogo Italije za odobritev spremembe specifikacije za zaščiteno označbo porekla „Prosciutto Toscano“, registrirano v skladu z Uredbo Komisije (ES) št. 1263/96 [2], kakor je bila spremenjena z Uredbo (EU) št. 777/2010 [3].
The purpose of the application is to amend the specification by making clear that the use of additives or preservatives in the production of ‘Prosciutto Toscano’ is no longer authorised.
Namen zahtevka je spremeniti specifikacijo tako, da se navede, da pri proizvodnji pršuta „Prosciutto Toscano“ uporaba aditivov ali konzervansov ni več dovoljena.
The specification for the protected designation of origin ‘Prosciutto Toscano’ is hereby amended in accordance with Annex I to this Regulation.
Specifikacija označbe porekla „Prosciutto Toscano“ se spremeni v skladu s Prilogo I k tej uredbi.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Ta uredba je v celoti zavezujoča v celoti in se neposredno uporablja v vseh državah članicah.
OJ L 233, 3.9.2010, p. 11.
UL L 233, 3.9.2010, str. 11.
In the specification for the protected designation of origin ‘Prosciutto Toscano’ the following amendments are approved:
V specifikaciji zaščitene označbe porekla „Prosciutto Toscano“ se odobri naslednja sprememba:
The use of additives or preservatives in the production of ‘Prosciutto Toscano’ is no longer authorised.
Pri proizvodnji pršuta „Prosciutto Toscano“ uporaba aditivov ali konzervansov ni več dovoljena.
The processing of ‘Prosciutto Toscano’ in accordance with the typical method guarantees the absence of that type of substance.
Predelava pršuta poteka po značilni metodi, ki zagotavlja, da takšnih substanc v proizvodu ni.
In particular, the ban on using nitrites and nitrates strengthens the link with the historical method of producing ‘Prosciutto Toscano’ and rules out the presence of additives and preservatives (E251 - E252) in the end product.
Prepoved uporabe nitritov in nitratov posebej poglablja povezanost z zgodovinsko metodo pridobivanja proizvoda „Prosciutto Toscano“ in odpravlja prisotnost aditivov in konzervansov (E251 in E252) v končnem proizvodu.
Council Regulation (EC) No 510/2006 of 20 March 2006 on protected geographical indications and protected designations of origin for agricultural products and foodstuffs [1]‘PROSCIUTTO TOSCANO’
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 TOSCANO“
Class 1.2.
Skupina 1.2:
When released for consumption, ‘Prosciutto Toscano’ has the following physical, organoleptic, chemical and physico-chemical characteristics:
„Prosciutto Toscano“ mora imeti ob dajanju v promet naslednje fizične, organoleptične, kemične in fizikalno-kemične lastnosti:
the top is rounded owing to the presence of a ridge of meat which extrudes no more than 8 cm beyond the end of the femur;
zaobljen zgornji del zaradi mesnatega dela, ki sega največ 8 cm čez glavo stegnenice;
the weight is about 8-9 kg but never less than 7,5 kg;
teža približno 8–9 kg in nikoli pod 7,5 kg;
when sliced open, the product reveals pale red to bright red meat with little fat infiltration in the muscle tissue;
v prerezu je meso živo rdeče do svetlo rdeče barve z malo medmišične slanine;
pure white subcutaneous fat with slight pink streaks, compact, with no lines separating the layers and firmly attached to the surface of the muscle.
podkožna slanina je čiste bele barve z rahlo rožnatimi žilicami, kompaktna, brez prog, ki bi ločevale plasti, in dobro sprijeta s površino mišice.
‘Prosciutto Toscano’ may be released for consumption within a maximum period of 30 months after the start of processing the fresh legs.
„Prosciutto Toscano“ se lahko da v promet največ 30 mesecev po začetku predelave svežih stegen.
‘Prosciutto Toscano’ may also be marketed boned, in portions, i.e. cut up into pieces of varying shape and weight, or in slices.
Lahko se trži tudi brez kosti, v kosih, to je razrezan na kose različne oblike in teže, ali v rezinah.
‘Prosciutto Toscano’ has a delicate taste, typically savoury, with a characteristic fragrant aroma as a result of the traditional methods of processing and ageing.
Meso ima prefinjen in značilen okus, njegov dišeč in značilen vonj pa je rezultat tradicionalne metode predelave in zorenja.
The physico-chemical characteristics are as follows:
Fizikalno-kemične lastnosti:
Salt (expressed as NaCl)
Sol (izraženo v NaCl):
max. 8,3
največ 8,3
Muscle moisture content
Vlažnost mišice:
max. 61,0
največ 61,0
Protein breakdown index
Stopnja proteolize:
max. 30,0
največ 30,0
The fresh legs used to produce ‘Prosciutto Toscano’ come from pigs born, reared and slaughtered within the area defined under point 4 of this document.
Sveža stegna za proizvodnjo pršuta „Prosciutto Toscano“ izvirajo iz prašičev, ki so rojeni, vzrejeni in zaklani na območju iz točke 4 tega dokumenta.
The pigs must weigh at least 160 kg, plus or minus 10 %, and be at least nine months old.
Tehtati morajo najmanj 160 kg (z dovoljenim 10-odstotnim odstopanjem) in biti stari najmanj 9 mesecev.
‘Prosciutto Toscano’ is produced from the fresh legs of heavy pure-bred pigs or those derived from the basic traditional breeds Large White or Landrace.
„Prosciutto Toscano“ se pridobiva iz svežih stegen težkih čistopasemskih prašičev ali križancev s tradicionalnima osnovnima pasmama Large White in Landrace.
A fresh trimmed leg must not weigh less than 11,8 kg.
Obrezana sveža stegna ne smejo biti lažja od 11,8 kg.
The types of feed used come mainly from the defined area corresponding to that for rearing the pigs as specified under point 4 of this Single Document, given that they are subject to management based on a sector-specific integrated system.
Krma v glavnem izvira z opredeljenega območja, ki je enako kot območje vzreje prašičev iz točke 4 tega enotnega dokumenta, in se uporablja v skladu z integriranim sistemom zadevnega sektorja.
The specific stages in the production of ‘Prosciutto Toscano’ - salting, drying, coating with fat and ageing — must take place in the traditional production area, which includes the entire territory of the Tuscany region.
Značilne faze proizvodnje proizvoda „Prosciutto Toscano“ – soljenje, sušenje, mazanje z mastjo in zorenje – se izvajajo na območju tradicionalne proizvodnje, ki zajema celotno ozemlje dežele Toskane.
All the product types — boned, cut up into pieces or sliced — and marked beforehand, must be marketed after packaging in suitable and correctly sealed food containers or packs.
Vse vrste proizvoda (brez kosti, razrezan na kose ali rezine), ki so bile predhodno označene, se po pakiranju tržijo v primerni in pravilno nepredušno zaprti živilski embalaži.
Slicing and packaging of ‘Prosciutto Toscano’ must be carried out at the end of the ageing process and in the production area referred to under point 4, in order to ensure that the different ageing periods for the sliced product are complied with and that the characteristics relating to the moisture content and appearance of the muscular and fatty parts of the slice, as described in point 3.2, are preserved.
Ob koncu zorenja je treba pršut narezati na rezine in zapakirati na območju proizvodnje iz točke 4, da se zagotovi upoštevanje različnega časa zorenja, določenega za narezan proizvod, in ohranitev lastnosti glede vlažnosti ter videza mišičnine in slanine rezine iz točke 3.2.
Allowing the legs which are to be sliced or cut up into boned pieces to be kept for unspecified periods in environments which differ from those specified could result in the development of characteristics inconsistent with those for which ‘Prosciutto Toscano’ is known, such as the formation of abnormal mould, abnormal protein degradation with a resulting change in the protein breakdown index, or even rancidity of the fat, which may give rise to aromas and flavours which differ from those traditionally appreciated by consumers.
Če se pršut, namenjen razrezu na rezine ali kose brez kosti, nedoločen čas hrani v drugačnih okoljskih pogojih od predpisanih, se lahko razvijejo lastnosti, ki se razlikujejo od priznanih lastnosti pršuta „Prosciutto Toscano“, na primer pojav neobičajnih plesni, neobičajen razpad beljakovin in s tem sprememba stopnje proteolize ali žaltavost slanine, zaradi česar se lahko razvijejo okusi in vonji, drugačni od tistih, ki jih potrošniki tradicionalno cenijo.
In addition, exposure of the pieces and slices of meat to the air before packaging may result in high oxidation of the edible surfaces, turning the meat brown and drying out the surface of the exposed muscle tissue, or in limp meat in the case of excess moisture.
Če pa so kosi mesa in rezin pred pakiranjem izpostavljeni zraku, lahko to povzroči močno oksidacijo užitnih površin, tako da meso postane rjavo in se zgornja plast mišičnine, izpostavljena zraku, izsuši ali pa se meso zaradi prevelike vlažnosti razmehča.
Similarly, the name of the farm where the pigs were reared which supplied the products may be shown on the leg, provided that the raw material comes entirely from the livestock in question.
Na pršutu je lahko tudi ime prašičje farme, s katere izvirajo prašiči, iz katerih je bil narejen proizvod, pod pogojem, da surovina v celoti izhaja z zadevne farme.
‘Prosciutto Toscano’ is processed, sliced and packed in the traditional production area, which includes the entire territory of the Tuscany region.
„Prosciutto Toscano“ se predeluje, nareže in pakira na tradicionalnem območju proizvodnje, ki zajema celotno ozemlje dežele Toskane.
The environmental factors are closely linked to the features of the production area, predominantly comprising valleys which are cool and abundant in water and wooded hills, all of which have a decisive influence on the climate and on the characteristics of the finished product.
Okoljski dejavniki so tesno povezani z lastnostmi območja proizvodnje, na katerem prevladujejo hladne doline, bogate z vodo, in gozdnati griči, ki odločilno vplivajo na podnebje in lastnosti končnega proizvoda.
The localised production of ‘Prosciutto Toscano’ is justified by the conditions of the defined microzone:
Proizvodnja pršuta „Prosciutto Toscano“ na omejenem območju je utemeljena z razmerami ožjega opredeljenega območja:
he landscape and geographical features of the Tuscany region make it ideal for the production of high-quality hams.
dežela Toskana je s svojo obliko in geografskimi lastnostmi primerna za proizvodnjo kakovostnega pršuta.
Even the climate, which is very different from that of neighbouring regions, is particularly suitable for optimum ageing of the product.
Tudi podnebje, ki se zelo razlikuje od podnebja sosednjih dežel, je še posebej primerno za optimalno zorenje proizvoda.
It is therefore a climate which is ideal for establishing a beneficial link between the environment and typical regional products, enabling slow and healthy ageing of products such as wine, olive oil, cheese and, of course, ham.
To podnebje je torej primerno za vzpostavljanje ugodnega razmerja med okoljem in značilnimi proizvodi dežele ter omogoča počasno in zdravo zorenje proizvodov, kot so vino, olje, sir in seveda pršut.
In that environment human activity has made it possible to perfect specific processing techniques for trimming or salting which are better suited to the environmental features and which have been preserved up to the present day to influence decisively the characteristics of ‘Prosciutto Toscano’ referred to under point 3.2.
V takšnem okolju so ljudje razvili posebne predelovalne tehnike obrezovanja in soljenja, ki so bolj prilagojene okoljskim razmeram in so se ohranile do danes ter še vedno odločilno vplivajo na značilnosti pršuta „Prosciutto Toscano“, kot so navedene v točki 3.2.
‘Prosciutto Toscano’ stands out because of its characteristic sweet-smelling aroma, delicate taste and typical flavour.
„Prosciutto Toscano“ se odlikuje po dišečem in značilnem vonju ter prefinjenem in značilnem okusu.
‘Prosciutto Toscano’ is a raw ham whose ageing period, from salting to marketing, must not be less than 10 months for hams with a final weight of between 7,5 and 8,5 kg, and 12 months for hams weighing more than 8,5 kg.
Pri pršutih „Prosciutto Toscano“ faza zorenja od soljenja do trženja za proizvode s končno težo med 7,5 kg in 8,5 kg ne sme biti krajša od 10 mesecev, pri pršutih, težjih od 8,5 kg, pa od 12 mesecev.
‘Prosciutto Toscano’ intended for slicing must be aged for two months longer than the periods stipulated above, i.e. for at least 12 months in the case of hams weighing between 7,5 and 8,5 kg, and for at least 14 months in the case of hams weighing more than 8,5 kg.
„Prosciutto Toscano“, namenjen razrezu na rezine, mora zoreti dodatna dva meseca v primerjavi z zgornjimi navedbami, in sicer najmanj 12 mesecev, če tehta od 7,5 do 8,5 kg, in najmanj 14 mesecev, če tehta več kot 8,5 kg.
The climate of the production area makes it possible to obtain agri-food products of very high value while favouring and characterising the ageing and refining processes for ‘Prosciutto Toscano’.
Podnebje, ki na območju proizvodnje omogoča pridelavo dragocenih agroživilskih proizvodov, je naklonjeno postopku zorenja pršuta „Prosciutto Toscano“ in prispeva k razvoju njegovih značilnosti.
History has demonstrated the deep, close link between agricultural production, the processing of the product and the reference areas, a link which has been consolidated and confirmed by the development of social, economic and production factors and of human experience which has been strengthened over the centuries.
V preteklosti se je stkala globoka in tesna vez med kmetijskimi proizvodi in njihovo predelavo ter navedenim območjem; ta vez se je je še utrdila in potrdila z razvojem socialnih, gospodarskih in proizvodnih dejavnikov ter se skozi stoletja okrepila s človeškimi izkušnjami.
As regards the defined area from which the raw material comes, the factors linked to geography, the environment and experience gained in production in the livestock-rearing sector are extremely constant and characteristic.
Na opredeljenem območju, iz katerega izvira surovina, so geografski in okoljski dejavniki ter izkušnje, pridobljene pri proizvodnji v živinorejskem sektorju, v veliki meri stalni in tipični.
In the area which supplies the raw material, the development of animal husbandry is linked to the widespread cultivation of cereal crops and to processing systems which have caused production to focus particularly on rearing pigs.
Na območju oskrbe s surovino je razvoj zootehnike povezan z močno razširjenostjo pridelovanja žit in sistemov predelave, zaradi katerih se je proizvodnja usmerila v prašičerejo.
As regards the more limited processing area, the combination of environmental, climatic, natural and human factors forms a unique whole which has made it possible to formalise the traditional processing method by laying down the techniques specific to obtaining the characteristics of the PDO ‘Prosciutto Toscano’.
Na območju predelave, ki je še bolj omejeno, prepletenost okoljskih, podnebnih, naravnih in človeških dejavnikov tvori celoto, ki je omogočila opredelitev tradicionalne metode predelave z določitvijo tehnik, ki omogočajo značilne lastnosti proizvoda z zaščiteno označbo porekla „Prosciutto Toscano“.
The characteristic aroma and taste derive from the specific processing techniques which have been regulated since the 15th century and which provide in particular for:
Značilna vonj in okus sta posledica posebnih tehnik predelave, ki so predpisane od 15. stoletja in ki določajo zlasti:
special trimming in an arc which is characterised by a V-shaped cut from the start of the foot and enables drying of the meat which is more effective and more spread out over the course of salting;
zaobljeno obrezovanje, za katerega je značilen rez v obliki črke V od začetka noge, ki omogoča učinkovitejše in globlje sušenje mesa med soljenjem;
dry salting using salt, pepper and natural seasoning of plant origin;
„suh“ postopek soljenja s soljo, poprom in naravnimi rastlinskimi dišavami;
coating with fat, always with pepper and natural seasoning of plant origin and, lastly, ageing, which benefits from the environmental conditions in the production area.
mazanje z mastjo ter s poprom in naravnimi rastlinskimi dišavami, na koncu pa zorenje, na katerega pozitivno vplivajo okoljski pogoji območja proizvodnje.
The long ageing, which exposes the legs to natural moisture, combined with the use, according to local customs, of pepper and flavourings during the salting and fat-coating stages, determine the sweet-smelling aroma, delicate taste and typical flavour of ‘Prosciutto Toscano’.
Dolgo zorenje, med katerim so stegna izpostavljena naravni vlagi, ter poper in dišave, ki se glede na lokalne običaje uporabijo med postopkoma soljenja in mazanja z mastjo, odločilno vplivajo na dišeč vonj ter prefinjen in značilen okus pršuta „Prosciutto Toscano“.
The text of the amended product specification may be consulted at:
Besedilo spremenjene proizvodne specifikacije je na voljo na spletni strani:
or by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (http://www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (at the top right of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE’.
ali neposredno na domači strani ministrstva za kmetijsko, prehrambno in gozdarsko politiko (www.politicheagricole.it), kjer v desnem zgornjem kotu zaslona izberete „Qualità e sicurezza“ in nato „Disciplinari di Produzione all’esame dell’UE“.
The protected designation of origin ‘Prosciutto Toscano’ must be included on the label in clear and indelible characters, distinctly separate from any other writing.
Zaščitena označba porekla „Prosciutto Toscano“ mora biti na etiketi prikazana z razločnimi in neizbrisljivimi črkami ter se jasno razlikovati od vseh drugih napisov na etiketi.
It must be followed immediately by the words ‘Denominazione di origine protetta’ or the abbreviation ‘DOP’.
Neposredno za imenom mora stati navedba „Denominazione di origine protetta“ ali kratica „DOP“.
Nothing which is not expressly permitted may be added.
Prepovedano je dodajanje kakršnih koli opisov, ki niso izrecno določeni.
It is nevertheless permitted to add information referring to names, trade names or private marks, except where these are laudatory in character or likely to mislead the buyer.
Dovoljena je uporaba navedb, ki se nanašajo na nazive ali imena podjetij ali zasebne blagovne znamke, pod pogojem, da ne hvalijo proizvoda in ne zavajajo kupcev.