Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2010/C 307/10

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘PROSCIUTTO AMATRICIANO’

EC No: IT-PGI-0005-0780-29.06.2009

PGI ( X ) PDO ( )

1.   Name:

‘Prosciutto Amatriciano’

2.   Member State or third country:

Italy

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

3.2.   Description of product to which the name in (1) applies:

On release for consumption, ‘Prosciutto Amatriciano’ PGI has the following physico-chemical, organoleptic and quality characteristics: a maximum moisture content of 60 %; a minimum protein content of 25 % of the dry matter; it is pear-shaped, with the exception of the trotter; a large part of the front face extending vertically for more than half the height of the leg is uncovered, in accordance with a traditional long trimming method; a minimum weight of 8 kg at the end of the minimum maturing period; a minimum maturing period of 12 months from the date of salting.

3.3.   Raw materials (for processed products only):

The raw material used for producing ‘Prosciutto Amatriciano’ PGI is exclusively the fresh leg of the Italian Large White and Landrace traditional breeds of pig, as improved by the Italian herd book, offspring of boars of these breeds, pigs bred from Italian Duroc boars, as improved by the Italian herd book, and pigs bred from boars of other breeds, or mixed-breed boars, provided that they are bred under selection or cross-breeding schemes whose aims are in keeping with those of the Italian herd book for the production of heavy pigs. The pigs are sent for slaughter when they are between 9 and 15 months old and must be in excellent health, as attested by the competent animal health authority. The fresh legs must be from half-carcases falling within classes E, U, R, O and P on the SEUROP commercial classification grid. In addition, the fresh leg has a white rind and must contain a part of the hip bone (the ‘anchetta’), the femur, the tibia, the patella and the first row of tarsal bones and must weigh between 12,50 kg and 16,00 kg. The fat on the outside of the fresh, trimmed leg must be between 15 mm and 30 mm thick, including the rind, depending on the size of the leg.

3.4.   Feed (for products of animal origin only):

The feed authorised, the quantities given and the way it is used are designed to produce a traditional heavy pig by moderate daily increases in the ration.

3.5.   Specific steps in production that must take place in the identified geographical area:

Specific steps in the production of ‘Prosciutto Amatriciano’ PGI that must take place in the identified geographical area are receipt of the raw material and trimming; selection and cooling; salting; desalting; dressing and resting; washing; drying: pre-maturing and covering with pork fat; maturing and marking.

3.6.   Specific rules concerning slicing, grating, packaging, etc.:

—

3.7.   Specific rules concerning labelling:

The collar, the labels or the bags used for ‘Prosciutto Amatriciano’ PGI must bear the Community graphic symbol for PGI products, the name followed by the letters ‘IGP’ (PGI) and the product logo in clear and legible print. The name ‘Prosciutto Amatriciano’ may not be translated.

4.   Concise definition of the geographical area:

The production area for ‘Prosciutto Amatriciano’ PGI comprises the following municipalities in the Province of Rieti lying at a maximum of 1 200 m above sea-level: Amatrice, Accumoli, Antrodoco, Borgo Velino, Cantalice, Castel Sant’Angelo, Cittaducale, Cittareale, Configni, Contigliano, Colli sul Velino, Cottanello, Greccio, Labro, Leonessa, Micigliano, Morro Reatino, Petrella Salto, Poggio Bustone, Posta, Rieti and Rivodutri.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The production area for ‘Prosciutto Amatriciano’ PGI has a number of particular geological and morphological characteristics. The area is mainly mountainous with very few plains and its soil and climate are well suited to the successful production of this foodstuff. In addition to the production method and the type and length of maturing, the altitudes of up to 1 200 m above sea-level, the climate, harsh in the high-mountain zones, slightly less so at lower altitudes and in the valleys of the mountain zone, the fresh, clean air found in the whole of the production area and, in particular, a relative humidity that is generally less than 70 % have a positive influence at all stages of the production process and especially during the long and careful maturing, conferring on the finished product its distinctive pleasant, sweet but intense aroma.

5.2.   Specificity of the product:

‘Prosciutto Amatriciano’ PGI has a firm, elastic consistency and the sliced ham maintains its integrity. It is red/pink in colour, interspersed with the pure white of the marbling fat, and has a pleasant, sweet but intense fragrance, even in needle tests. It is savoury but not salty and has a pleasant, sweet but intense fragrance. ‘Prosciutto Amatriciano’ PGI differs in appearance from other food preparations of the same type in that the front face has a particularly long cut, reaching vertically for more than half the height of the leg. This gives a ham with a lower moisture content (a maximum of 60 %) and a higher protein content (a minimum of 25 % of the dry matter).

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

‘Prosciutto Amatriciano’ PGI has a specific quality that derives from the traditional long trimming method used on the fresh legs throughout the production area when the raw material is received. This method, the fruit of the centuries of experience of the area’s producers, involves removing fat and rind by making a clean, semi-circular cut reaching to more than half the height of the leg. This gives the ham its traditional rounded, pear shape, leaving a large part of the front face extending vertically for more than half the height of the leg uncovered.

As well as altering the external appearance of the ham, this operation increases the exposed area not protected by rind and fat, allowing uniform absorption of salt during the salting stage and better air-drying during the maturing stage. This gives a finished product that differs from other products with a smaller exposed area in its lower moisture content and its higher protein content, both indicators of the quality of this ham. These characteristics are accompanied by the product’s good olfactory characteristics and consistency, i.e. the ham is noticeably firm to the touch and has an intense, mature aroma.

The esteem in which this product is held is confirmed by the reputation that ‘Prosciutto Amatriciano’ PGI has built for itself since the beginning of the 20th century, when the product began to be identified with Amatrice. Amatrice can be considered as being the centre of this territory running along the high valleys of the Velino and the Tronto in which hams have been produced for years. Evidence for this is a text on ‘Amatrician society’ of 1932, in which Cesare De Berardinis describes the preparation of delicious hams by the indefatigable women of Amatrice.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)

The Ministry has initiated the procedure provided for in Article 5(5) of Regulation (EC) No 510/2006 with the publication of the proposal for recognising ‘Prosciutto Amatriciano’ as a Protected Geographical Indication in Official Gazette of the Italian Republic No 56 of 9 March 2009.

The full text of the product specification is available:

(1)  OJ L 93, 31.3.2006, p. 12.