natgillin/translations-raw huggingface dataset:
the basic material comprising pork crackling and pork fat,
osnovna sestavina iz ocvirkov in svinjske masti,
the special technique used to prepare the dough,
posebna tehnika priprave testa,
the physical, chemical and organoleptic characteristics.
fizikalne, kemične in organoleptične lastnosti.
The basic material, pork crackling, gives the product its character.
Osnovna sestavina, svinjski ocvirki, zagotavljanje značilnosti
The crackling, which comprises the pieces obtained by frying fat bacon containing little or no meat, gives ‘Tepertős pogácsa’ its specific character.
Proizvodu „Tepertõs pogácsa“ njegove tipične značilnosti zagotavljajo ocvirki, ki se pripravijo tako, da se popeče mastna slanina z malo mesa ali brez mesa.
The crackling has a protein content of 12-13 %, a fat content of 82-84 % and provides at least 60 % of the fat contained in the product.
Ocvirki vsebujejo 12–13 % beljakovin in 82–84 % maščob; 60 % vsebnosti maščobe v proizvodu izhaja iz ocvirkov.
The special technique used to prepare the dough:
Posebna tehnika priprave testa
The crackling which is used to make the short variety also makes it possible to prepare the dough by means of a special folding technique which gives it its flaky structure; moreover, the high fat content means that the dough must undergo special preparation in cold conditions at 24–26 °C.
Poleg krhkega testa je zaradi uporabe ocvirkov mogoče pripraviti posebno listnato testo, pri čemer je zaradi visoke vsebnosti maščobe potrebna posebna priprava hladnega testa s temperaturo 24–26 °C.
The physical, chemical and organoleptic characteristics:
Fizikalne, kemične in organoleptične lastnosti
Owing to the 20-30 % fat content achieved by using the pork crackling and fat, ‘Tepertős pogácsa’ has a higher nutritive value, dries less quickly and has a longer shelf-life than other products in the same category.
Ker proizvod „Tepertõs pogácsa“ zaradi vsebnosti ocvirkov in masti vsebuje 20–30 % maščobe, ima večjo hranilno vrednost, se počasneje posuši in ima daljši rok trajanja kot drugi proizvodi iz iste kategorije.
The word ‘pogácsa’ (scone) was first used around 1395 and originally meant a griddle cake/bread baked in ash and embers.
Beseda „pogácsa“ (kolač) je bila prvič uporabljena okoli leta 1395 in je prvotno pomenila okrogel nizek kruh, pečen v pepelu in žerjavici.
In Hungarian folk tales the scone became known as ‘hamuban sült pogácsa’ (scone baked in ash).
V madžarskih ljudskih pripovedkah je ta kolač postal znan po imenu „hamuban sült pogácsa“ (kolač, pečen v pepelu).
Until the end of the 17th century the griddle cake/bread, which was eaten like bread, was called scone-bread or scone-type bread.
Konec 17. stoletja je bila za ta kolač, ki se je užival kot kruh, že uveljavljena beseda „kolačni kruh“.
The present-day variety – which is smaller, cylindrical and marked with a square pattern – became widespread in Hungary at the end of the Middle Ages.
Sedanja različica proizvoda, ki je manjša, ovalne oblike in zarezana, je na Madžarskem postala priljubljena konec srednjega veka.
This griddle cake/bread, with its different varieties of dough, was the most common foodstuff in peasant cuisine and its popularity has been undeniable ever since.
To je bil najbolj priljubljen pekovski izdelek madžarske kmečke kuhinje, ki je bil na voljo v več različicah in je še vedno zelo priljubljen.
Two conditions enabled the development of ‘Tepertős pogácsa’: firstly, the custom of frying fat from bacon became widespread and, secondly, crackling became an everyday food.
Razvoj proizvoda „Tepertõs pogácsa“ sta omogočila dva pogoja: ocvrta slanina je postala pogosta jed, ocvirki pa so postali vsakodnevno živilo.
According to a description of a middle-ranking noble family in the county of Somogy dating from 1770, frying bacon and making crackling became part of the customs of noble households from the 18th century onwards.
Glede na opis srednje vplivne plemiške družine iz 70. let 18. stoletja je bila priprava ocvrte slanine in ocvirkov vsakodnevno opravilo v gospodinjstvih plemiških družin od 18. stoletja.
According to oral ethnographic data from the turn of the 19th and 20th centuries, crackling was used for making soap by peasant households in the Central Tisza region, and eating crackling developed gradually.
Glede na ustne etnografske podatke s preloma med 19. in 20. stoletjem se je svinjska mast v osrednji regiji reke Tise v kmečkih gospodinjstvih uporabljala za pripravo mila, nato pa se je začela postopno uporabljati tudi v prehrani.
After slaughtering a pig, the scones were baked with fresh, generally small, skinless crackling.
Po zakolu prašiča so običajno spekli kolačke s svežimi, majhnimi ocvirki brez kože.
Major consolidated works produced in the 1930s in the field of ethnography refer to scones made with risen or unrisen dough based on wheat flour and already embellished, among other ingredients, with crackling [Bátky Zs.: Táplálkozás (Food) in: A magyarság néprajza (Ethnography of the Hungarians), Budapest, 1933, p. 100] and it can therefore be maintained that the addition of crackling from bacon fried to risen dough became a widespread custom at the beginning of the 20th century.
Glede na obsežen etnografski opis iz 30. let 20. stoletja so kolačke pripravljali iz nevzhajanega ali vzhajanega testa iz pšenične moke, med drugim začinjenega z ocvirki (Bátky Zs.: Táplálkozás (Prehrana), v: A magyarság néprajza (Madžarski etnografski priročnik), Budimpešta, 1933, str. 100). Zato je mogoče trditi, da je dodajanje ocvirkov vzhajanemu testu postalo običajna praksa na začetku 20. stoletja.
Today, ‘Tepertős pogácsa’ has become an important part of everyday meals and is served after soups (made with meat or beans).
„Tepertõs pogácsá“ ima še vedno pomembno vlogo pri vsakodnevni pripravi hrane in se ponudi kot priloga k juham, postreženim kot glavna jed (golaž, fižolova juha). Postreže se tudi gostom na sestankih in konferencah.
It is offered to meeting or conference participants and is a dish favoured in the home, especially on the occasion of family celebrations (weddings, christenings) or feasts (Christmas, Easter); it is also often served as a savoury snack to accompany wine in agri-tourism [Hagyományok Ízek Régiók (Regional Taste Traditions), vol. I, p. 145-147.].
Ti kolački so zelo priljubljeni tudi pri gospodinjah, ki jih pripravijo zlasti ob družinskih praznovanjih (porokah, krstu) ali praznikih, kot sta božič in velika noč, pogosto pa jih postrežejo tudi kot okusen prigrizek na turističnih kmetijah (Hagyományok Ízek Régiók (Tradicionalni okusi regije), del I, str. 145–147).
From the 1880s to the present day several cookery books have attested to its reputation, including Dobos C. József: Magyar-Franczia szakácskönyv (Hungarian-French cookery book) pp. 784-785, 1881; Rozsnyai Károly: Legújabb nagy házi cukrászat (The latest home-made confectionery) p. 350, 1905; Kincses Váncza receptkönyv (Kincses Váncza recipe book) p. 21, 1920; Az Új idők második receptkönyve (The second volume of the modern-day recipe book), p. 182, 1934; Hajdú Ernőné: Jaj, mit főzzek (What shall I cook?), p. 73, 1941; Rudnay János: A magyar cukrászat remekei (Masterpieces of Hungarian confectionery), p. 89, 1973.
Več kuharskih knjig dokazuje njihov sloves od 80. let 19. stoletja do danes, med drugim Dobos C. József: Magyar-Franczia szakácskönyv (Madžarsko-francoska kuharica), str. 784–785, 1881; Rozsnyai Károly: Legújabb nagy házi cukrászat (Najnovejše odlične domače slaščice), str. 350, 1905; Kincses Váncza receptkönyv (Kuharska knjiga Váncza Kincses), str. 21, 1920; Az Új idõk második receptkönyve (Druga sodobna kuharica), str. 182, 1934; Hajdú Ernõné: Jaj, mit fõzzek (Kaj naj skuham?), str. 73, 1941; Rudnay János: A magyar cukrászat remekei (Madžarske sladke mojstrovine), str. 89, 1973.
Specific character
Posebne lastnosti
Verification method and frequency
Metoda in pogostost preverjanja
fat content
Vsebnost maščobe
20-30 % (of the dry matter)
20–30 mas. % v suhi snovi
only pig fat may be used
uporabi se lahko le svinjska mast
In accordance with the product description under point 3.5, in a laboratory once every six months.
v laboratoriju, vsakih šest mesecev v skladu z opisom proizvoda v točki 3.5
crackling (cream)
Ocvirki (nadev iz ocvirkov
pork crackling must be used
uporaba svinjskih ocvirkov
crackling without skin must be used
uporaba ocvirkov brez kože
On the basis of the file or sheet relating to the product, with documentation by batch.
na podlagi dokumentacije proizvoda ali proizvodnega lista, dokumentiranega po serijah
ingredients
Sestavine
in accordance with the product description under point 3.6 (pork crackling, pig fat, wheat flour, egg, egg yolk, milk, yeast, white wine or vinegar, cream, salt and pepper).
v skladu z opisom proizvoda v točki 3.6 (svinjski ocvirki, svinjska mast, pšenična moka, jajce, jajčni rumenjak, mleko, kvas, belo vino ali kis, kisla smetana, sol in poper)
On the basis of the file or sheet relating to the product, with documentation by lot.
na podlagi dokumentacije proizvoda ali proizvodnega lista, dokumentiranega po serijah
organoleptic characteristics of the product (content, taste and aroma)
Organoleptične lastnosti proizvoda (vsebnost, okus in vonj)
short or flaky texture
krhko ali listnato testo
taste and aroma characteristic of the crackling and mildly peppered
značilen okus in vonj po ocvirkih ter blag okus in vonj po popru
Organoleptic test every shift.
organoleptični preskus se opravi vsako izmeno
Name Mezőgazdasági Szakigazgatási Hivatal Központ, Élelmiszer- és Takarmánybiztonsági Igazgatóság [Central Agriculture Administration Office, Food and Feed Safety Directorate]
Naziv Mezõgazdasági Szakigazgatási Hivatal Központ, Élelmiszer- és Takarmánybiztonsági Igazgatóság
Address 1095 Budapest, Mester u. 81
Naslov 1095 Budapest, Mester u. 81
Telephone 456-30-10
Telefon 4563010
e-mail address oevi@oai.hu
E-poštni naslov oevi@oai.hu
☒ Public
☒ javni
 Private
 zasebni
The authority responsible for verification checks that the requirements set out in the specification are indeed being complied with.
Nadzorni organ preverja skladnost proizvoda z zahtevami iz specifikacije proizvoda.
They may also be minced with a mincer.
Zmeljejo se lahko z aparatom za mletje mesa.
In that case, the disk with the smallest perforations should be used.
Pri tem je treba uporabiti nastavek za čim bolj drobno mletje.
After the scones have been placed on the baking tray they are left to rise for 50-55 minutes, then baked in a hot oven at 220–240 °C for 12-15 minutes.
Potem ko kolačke položimo na pekač, morajo vzhajati 50–55 minut, nato se postavijo v vročo pečico, segreto na 220–240 °C, kjer se pečejo 12–15 minut.
Then they are ready.
Po navedenem času so kolački pečeni.
Proof of this is provided by the succession inventory of noble families, which shows that fat/lard firkins started to appear in the Great Plain from the 18th century (Cegléd 1850-1900, published by Ceglédi Kossuth Múzeum, Cegléd, 1988, pp. 28 30 Szűcs).
To trditev podpira dejstvo, da so se vrči masti v popisih premoženja plemiških družin na Veliki madžarski nižini začeli pojavljati v 18. stoletju (Cegléd 1850–1900, publikacija muzeja Kossuth v Ceglédu (Ceglédi Kossuth Múzeum), Cegléd 1988, str. 28, 30. Szûcs).
The custom of frying bacon and eating fat/lard probably became part of the popular peasant tradition of preparing pig in the mid-19th century, because from the 1850s onwards fat/lard firkins appeared in the peasant registers of the area between the Danube and the Tisza.
Glede na to, da so bili vrči masti v 50. letih 19. stoletja že omenjeni v kmečkem registru na območju med Donavo in Tiso, se je tradicija ocvrte slanine in uporabe svinjske masti v vsakodnevni prehrani kmetov ter priljubljenem načinu predelave svinjine verjetno začela širiti sredi 19. stoletja.
Inside, the pieces of pork crackling are evenly distributed. The short variety may be broken into pieces, while the flaky variety has a loose, multi-layered structure.
Različico iz krhkega testa je mogoče nalomiti na koščke, različica iz listnatega testa pa ima rahlo in večplastno strukturo.
Commission Implementing Regulation (EU) No 1145/2013
Izvedbena uredba Komisije (EU) št. 1145/2013
Commission Implementing Regulation (EU) No 1146/2013
Izvedbena uredba Komisije (EU) št. 1146/2013
entering a name in the register of protected designations of origin and protected geographical indications [Cebolla Fuentes de Ebro (PDO)]
o vpisu imena v register zaščitenih označb porekla in zaščitenih geografskih označb [Cebolla Fuentes de Ebro (ZOP)]
Pursuant to Article 6(2) of Regulation (EC) No 510/2006, Spain’s application to register the name ‘Cebolla Fuentes de Ebro’ 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 Španije za registracijo imena „Cebolla Fuentes de Ebro“ 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 ‘Cebolla Fuentes de Ebro’ should therefore be entered in the register,
Ker v skladu s členom 7 Uredbe (ES) št. 510/2006 Komisija ni prejela nobene izjave o ugovoru, je treba ime „Cebolla Fuentes de Ebro“ registrirati –
OJ C 375, 5.12.2012, p. 18.
UL C 375, 5.12.2012, str. 18.
Cebolla Fuentes de Ebro (PDO)
Cebolla Fuentes de Ebro (ZOP)
Commission Implementing Regulation (EU) No 1147/2013
Izvedbena uredba Komisije (EU) št. 1147/2013
amending Regulation (EC) No 1121/2009 laying down detailed rules for the application of Council Regulation (EC) No 73/2009, as regards the single area payment scheme for farmers in Cyprus
o spremembi Uredbe (ES) št. 1121/2009 o določitvi podrobnih pravil za izvajanje Uredbe Sveta (ES) št. 73/2009 v zvezi s shemo enotnega plačila na površino za kmete na Cipru
In accordance with Article 89 of Commission Regulation (EC) No 1121/2009 [2], the agricultural area for Cyprus is set out in Annex VIII to that Regulation.
V skladu s členom 89 Uredbe Komisije (ES) št. 1121/2009 [2] je kmetijska površina za Ciper določena v Prilogi VIII k navedeni uredbi.
By letter of 13 August 2013, Cyprus has informed the Commission that it had reviewed its utilised agricultural area eligible for the single area payment scheme, as referred to in Article 124(1) of Regulation (EC) No 73/2009.
Ciper je z dopisom z dne 13. avgusta 2013 Komisijo obvestil, da je pregledal svoje obdelane kmetijske površine, ki so upravičene do vključitve v shemo enotnega plačila na površino v skladu s členom 124(1) Uredbe (ES) št. 73/2009.
The revision takes account of the fact that many producers have abandoned their cultivated land in recent years, following exceptional weather conditions in the years 2006-2009 manifested by significant droughts and shortages of water supply for irrigation systems, which had a severe impact on the integrity of the network of dams in Cyprus.
Pregled upošteva dejstvo, da je v zadnjih letih veliko proizvajalcev opustilo svoje obdelovalne površine zaradi izjemnih vremenskih pogojev v letih 2006–2009, ki so povzročili velike suše in pomanjkanje vode za namakalne sisteme, kar je resno vplivalo na celovitost ciprskega omrežja jezov.
Accordingly, the overall area for which the single area payment is claimed has been declining since 2007, which demonstrates the permanent nature of such land abandonment and justifies a revision of the utilised agricultural area.
Zato se skupna površina, za katero je vložen zahtevek za enotno plačilo na površino, od leta 2007 zmanjšuje, kar kaže na trajnost opuščanja zemljišč in upravičuje pregled kmetijskih površin v uporabi.
Furthermore, the revision follows from the experience gained in recent years from the verification of the eligibility conditions for the single area payment under the single area payment scheme, which resulted in an update of the identification system for agricultural parcels referred to in Article 17 of Regulation (EC) No 73/2009, and which has shown that the utilised agricultural area maintained in good agricultural condition on 30 June 2003 was less than previously estimated.
Poleg tega pregled izhaja iz izkušenj, pridobljenih v zadnjih letih pri preverjanju pogojev za upravičenost do enotnega plačila na površino v okviru sheme enotnega plačila na površino, kar je privedlo do posodobitve identifikacijskega sistema za enote rabe ali poljine iz člena 17 Uredbe (ES) št. 73/2009 in pokazalo, da je bil delež kmetijskih zemljišč v uporabi v dobrem kmetijskem stanju na dan 30. junija 2003 manjši od predvidenega.
The agricultural area for the single area payment scheme should therefore be reduced to 127000 ha.
Kmetijsko površino za vključitev v shemo enotnega plačila na površino je zato treba zmanjšati na 127000 ha.
The amendment proposed by this Regulation should apply to aid applications as from calendar year 2013.
Spremembo, ki jo predlaga ta uredba, bi bilo treba uporabljati za zahtevke za pomoč od koledarskega leta 2013.
In Annex VIII to Regulation (EC) No 1121/2009, the row concerning Cyprus is replaced by the following:
V Prilogi VIII k Uredbi (ES) št. 1121/2009 se vrstica, ki zadeva Ciper, nadomesti z naslednjim:
It shall apply to aid applications as from calendar year 2013.
Uporablja se za zahtevke za pomoč od koledarskega leta 2013.
Commission Implementing Regulation (EU) No 1148/2013
Izvedbena uredba Komisije (EU) št. 1148/2013
cancelling the registration of a name in the register of protected designations of origin and protected geographical indications [Wernesgrüner Bier (PGI)]
o preklicu registracije imena v register zaščitenih označb porekla in zaščitenih geografskih označb [Wernesgrüner Bier (ZGO)]
Having regard to Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs [1], and in particular Article 54(1) thereof,
ob upoštevanju Uredbe (EU) št.1151/2012 Evropskega parlamenta in Sveta z dne 21. novembra 2012 o shemah kakovosti kmetijskih proizvodov in živil [1], zlasti člena 54(1) Uredbe,
Germany submitted a request to cancel the registration of the name ‘Wernesgrüner Bier’ under Article 12 of Regulation (EC) No 510/2006, subsequently replaced by Article 54 of Regulation (EU) No 1151/2012.
Nemčija je predložila vlogo za preklic registracije imena „Wernesgrüner Bier“ v skladu s členom 12 Uredbe (ES) št. 510/2006, ki ga je pozneje nadomestil člen 54 Uredbe (EU) št. 1151/2012.
In accordance with Article 6(2) of Regulation (EC) No 510/2006, Germany’s request to cancel the registration of the name ‘Wernesgrüner Bier’ 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 Nemčije za preklic registracije imena „Wernesgrüner Bier“ objavljena v Uradnem listu Evropske unije [3].
As no objection pursuant to Article 7 of Regulation (EC) No 510/2006 has been received by the Commission, registration of that name should therefore be cancelled.
Ker Komisija ni prejela nobene izjave o ugovoru v skladu s členom 7 Uredbe (ES) št. 510/2006, je treba to ime preklicati.
In light of the above, that name should therefore be deleted from the ‘Register of protected designations of origin and protected geographical indications’.
Zaradi navedenega je treba ime črtati iz „Registra zaščitenih označb porekla in zaščitenih geografskih označb“.
The measures laid down in this Regulation are in accordance with the opinion of the Committee on Quality Policy for Agricultural Products,
Ukrepi iz te uredbe so v skladu z mnenjem Odbora za politiko kakovosti kmetijskih proizvodov –
The registration of the name shown in the Annex to this Regulation is hereby cancelled.
Registracija imena iz Priloge k tej uredbi se prekliče.
OJ C 322, 24.10.2012, p. 13.
UL C 322, 24.10.2012, str. 13.
Wernesgrüner Bier (PGI)
Wernesgrüner Bier (ZGO)
Commission Implementing Regulation (EU) No 1149/2013
Izvedbena uredba Komisije (EU) št. 1149/2013
entering a name in the register of protected designations of origin and protected geographical indications (Rillettes de Tours (PGI))
o vpisu imena v register zaščitenih označb porekla in zaščitenih geografskih označb [Rillettes de Tours (ZGO)]
Pursuant to the first subparagraph of Article 6(2) of Regulation (EC) No 510/2006, France’s application to register the name ‘Rillettes de Tours’ was published in the Official Journal of the European Union [3].
V skladu s prvim pododstavkom člena 6(2) Uredbe (ES) št. 510/2006 je bila vloga Francije za registracijo imena „Rillettes de Tours“ objavljena v Uradnem listu Evropske unije [3].
Pursuant to Article 7 of Regulation (EC) No 510/2006, a statement of objection was sent to the Commission by the Netherlands, substantiated under Article 7(3)(a) of Regulation (EC) No 510/2006.
Komisija je v skladu s členom 7 Uredbe (ES) št. 510/2006 od Nizozemske prejela izjavo o ugovoru na podlagi člena 7(3)(a) navedene uredbe.
In accordance with Article 51(3) of Regulation (EU) No 1151/2012, the Commission forwarded the statement of objection to the French authorities with its letter of 12 February 2013 and in so doing opened the three-month appropriate consultation period.
V skladu s členom 51(3) Uredbe (EU) št. 1151/2012 je Komisija v pismu z dne 12. februarja 2013 prejeti ugovor posredovala francoskim organom in tako sprejela trimesečno obdobje za ustrezna posvetovanja.
As an agreement was reached within that period, the name ‘Rillettes de Tours’ should therefore be entered in the register.
Ker je bil v zgoraj navedenem obdobju dosežen dogovor, je treba ime „Rillettes de Tours“ registrirati.
Non-substantial amendments were made to the information published under Article 50(2)(a) of Regulation (EU) No 1151/2012.
Podatki, objavljeni v skladu s členom 50(2)(a) Uredbe (EU) št. 1151/2012, so bili nebistveno spremenjeni.
In order to take account of the Netherlands’ comments concerning the criteria laid down in Section 3.3 of the Single Document on the origin of the pigs used, the French authorities deleted the sections relating to the genetic origin of the pigs from both the specification and the Single Document.
Da bi Francija upoštevala pripombe Nizozemske glede določb iz odstavka 3.3 enotnega dokumenta v zvezi z merili o izvoru uporabljenega prašičjega mesa, so francoski organi iz specifikacij in enotnega dokumenta črtali odstavke, ki se nanašajo na genetsko poreklo prašičev.
The amended version of the Single Document should therefore be published,
Zato je treba objaviti spremenjeno različico enotnega dokumenta –
OJ C 183, 23.6.2012, p. 16.
UL C 183, 23.6.2012, str. 16.
Rillettes de Tours (PGI)
Rillettes de Tours (ZGO)
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]‘RILLETTES DE TOURS’
Uredba Sveta (ES) št. 510/2006 z dne 20. marca 2006 o zaščiti geografskih označb in označb porekla za kmetijske proizvode in živila [1]„RILLETTES DE TOURS“
EC No: FR-PGI-0005-00845-18.1.2011
Št. ES: FR-PGI-0005-00845-18.1.2011
A cooked, spreadable pork product presented in a tub, terrine, hermetically sealed jar or block.
Gre za mazavo kuhano mesno delikateso, ki se pakira v lončke, lončeno posodo, kozarce za vlaganje ali v kruh.
In a tub or terrine, the product may be covered with a layer of pork fat to improve its preservation.
Da bi se proizvod dlje ohranil, je lahko v lončku ali kozarcu prekrit s plastjo prašičje maščobe.
‘Rillettes de Tours’ are obtained by slowly cooking pieces of pork meat (at least 6 × 6 cm in size) in pork fat in a cooking pot.
Proizvod „Rillettes de Tours“ se pripravi z dolgim kuhanjem prašičjega ali svinjskega mesa, ki je bilo pred tem razrezano na kose (najmanj 6 × 6 cm), v prašičji maščobi v loncu.
This meat may be flavoured with white wine or distilled grape wine.
Mesu je mogoče dati aromo z belim vinom ali vinskim žganjem.
(Non-nitrite) salt is added to the preparation, and pepper, E150 and Patrelle colouring may also be added.
Med pripravo se doda sol (ne nitritna), lahko pa tudi poper, barvilo E 150a ali aroma Patrelle.
The colour of ‘Rillettes de Tours’ ranges from a uniform golden yellow (pantone 142 U) to golden brown (pantone 161 U).
Proizvod „Rillettes de Tours“ je enakomerne zlatorumene (pantone 142 U) do zlatorjave (pantone 161 U) barve.