This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE

‘Prosciutto di Modena’

EU No: PDO-IT-0066-AM01 – 23.12.2024

PDO (X) PGI ( )

1.   Name of product

‘Prosciutto di Modena’

2.   Member State to which the geographical area belongs

Italy

3.   Member State authority communicating the standard amendment

Ministry of Agriculture, Food Sovereignty and Forestry – Department for Food Sovereignty and Equestrian Sports

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4.   Description of the approved amendment(s)

Explanation of why the amendment(s) fall under the definition of a standard amendment as provided for in Article 24(4) of Regulation (EU) 2024/1143

The amendments to the product specification for Prosciutto di Modena PDO:

—	do not include a change in the name of the protected designation of origin or protected geographical indication, or in the use of that name;

—	do not risk voiding the link referred to in Article 5(1), point (b), for protected designations of origin, or the link referred to in Article 5(2), point (b), for protected geographical indications; or

—	do not entail further restrictions on the marketing of the product.

1.   Amendment to Sheet B of the product specification

Amendment 1

The amendment concerns Sheet B, paragraph 1, of the product specification;

it does not involve an amendment to the single document.

Description: The amendment replaces the reference to ‘Sheet A’ with a reference to ‘Sheet H’, the part of the product specification in which the mark is mentioned and the relevant model is given, as shown by the caption ‘Figure 1: Mark’.

The amendment does not affect the single document.

2.   Amendment to Sheet B of the product specification

Amendment 2

The amendment concerns Sheet B, paragraph 6, of the product specification and point 3.2 of the single document.

Description: The amendment increases the minimum weight of Prosciutto di Modena from 7 kg to 8 kg at the end of the maturation period.

The amendment affects the single document.

3.   Amendment to Sheet B of the product specification

Amendment 3

The amendment concerns Sheet B, paragraph 13, of the product specification and point 3.2 of the single document.

Description: The amendment rewrites the provision on the weight of Prosciutto di Modena at the end of the maturation period, no longer stating ‘normally’, but instead that the minimum weight limit is 8 kg and the maximum weight limit is 12,5 kg.

The amendment affects the single document.

4.   Amendment to Sheet B of the product specification

Amendment 4

The amendment concerns Sheet B, paragraph 14, of the product specification but does not involve an amendment to the single document.

Description: The amendment replaces the reference to ‘Sheet A’ with a reference to ‘Sheet H’, the part of the product specification in which the mark is mentioned and the relevant model is given, as shown by the caption ‘Figure 1: Mark’.

The amendment does not affect the single document.

5.   Amendment to Sheet B of the product specification

Amendment 5

The amendment concerns Sheet B, paragraph 15, of the product specification and points 3.2 and 5.2 of the single document.

Description: The amendment reduces the minimum moisture content from ‘must not be less than 59 %’ to ‘must not be less than 57 %’.

The amendment affects the single document.

6.   Amendment to Sheet B of the product specification

Amendment 6

The amendment concerns Sheet B, paragraph 16, of the product specification and points 3.2 and 5.2 of the single document.

Description: The amendment reduces the percentage content of sodium chloride from ‘must not be less than 4,5’ to ‘must not be less than 4,3 %’ and ‘not more than 6,7 %’ to ‘not more than 6,3 %’.

The amendment affects the single document.

7.   Amendment to Sheet B of the product specification

Amendment 7

The amendment concerns Sheet B, paragraph 17, of the product specification and points 3.2 and 5.2 of the single document.

Description: The amendment changes the range of the proteolysis index from ‘must not be less than 21 % or more than 31 %’ to ‘must not be less than 25 % or more than 32 %’.

The amendment affects the single document.

8.   Amendment to Sheet B of the product specification

Amendment 8

The amendment concerns Sheet B, paragraph 18, of the product specification and point 3.2 of the single document.

Description: The provision lays down the weight of Prosciutto di Modena at the end of maturation, with a minimum weight of 8 kg and a maximum weight of 12,5 kg.

The amendment affects the single document.

9.   Amendment to Sheet B of the product specification

Amendment 9

The amendment concerns Sheet B, paragraph 19, of the product specification but does not involve an amendment to the single document.

Description: The amendment replaces the reference to ‘Sheet A’ with a reference to ‘Sheet H’, the part of the product specification in which the mark is mentioned and the relevant model is given, as shown by the caption ‘Figure 1: Mark’.

The amendment does not affect the single document.

10.   Amendment to Sheet B of the product specification

Amendment 10

The amendment concerns Sheet B, paragraph 19, of the product specification but does not involve an amendment to the single document.

Description: The amendment deletes the reference to applying the mark to the packaging under the supervision of the approved body.

The amendment does not affect the single document.

11.   Amendment to Sheet C of the product specification

Amendment 11

The amendment concerns Sheet C, paragraph 1, of the product specification and point 4 of the single document.

Description: The amendment replaces the municipality name ‘Gaggio Montanto’ with ‘Gaggio Montano’.

The amendment affects the single document.

12.   Amendment to Sheet C of the product specification

Amendment 12

The amendment concerns Sheet C, paragraph 1, of the product specification and point 4 of the single document.

Description: The amendment replaces the reference to the administrative municipalities of Monteveglio, Savigno, Castello di Serravalle and Bazzano with a reference to the administrative municipality of Valsamoggia, mentioning the territories of the municipalities that have been merged into the new municipality, which exactly correspond to the territories of the four former municipalities included in the current product specification. The territory of the former municipality of Crespellano, which is also now part of Valsamoggia, is still excluded.

The amendment affects the single document.

13.   Amendment to Sheet C of the product specification

Amendment 13

The amendment concerns Sheet C, paragraphs 6 and 7, of the product specification and point 3.3 of the single document.

Description: The amendment specifies the genetic origin of the raw material, indicating all possible genetic combinations accepted for both male and female breeding animals.

The amendment affects the single document.

14.   Amendment to Sheet C of the product specification

Amendment 14

The amendment concerns Sheet C, paragraphs 6 and 7, of the product specification but does not involve an amendment to the single document.

Description: The amendment inserts a table explaining the genetic requirements for pigs with the permitted and non-permitted combinations.

The amendment does not affect the single document.

15.   Amendment to Sheet C of the product specification

Amendment 15

The amendment concerns Sheet C, paragraphs 6 and 7, of the product specification but does not involve an amendment to the single document.

Description: The amendment inserts the reference to the list of genetic types approved by the Ministry of Agriculture, Food Sovereignty and Forestry.

The amendment does not affect the single document.

16.   Amendment to Sheet C of the product specification

Amendment 16

The amendment concerns Sheet C, paragraphs 8, 9 and 10, of the product specification and point 3.3 of the single document.

Description: The amendment affects the rules on pigs not allowed for the production of Prosciutto di Modena:

—	clarifying the references for the exclusion of pigs carrying unfavourable traits, linked to PSS (Porcine Stress Syndrome);

—	introducing the exclusion of pigs other than those covered by categories (a), (b), (c) and (d) of paragraph 6 of Sheet C of the product specification; removing the express reference to the Belgian Landrace, Hampshire, Pietrain, Duroc and Spotted Poland breeds.

The amendment affects the single document.

17.   Amendment to Sheet C of the product specification

Amendment 17

The amendment concerns Sheet C, paragraph 11, of the product specification and point 3.3 of the single document.

Description: The amendment deletes ‘and good efficiency’ and introduces the parameter of the weight of the individual carcass, recorded at the time of slaughter, within the range indicated in the section on ‘Slaughter’.

The amendment affects the single document.

18.   Amendment to Sheet C of the product specification

Amendment 18

The amendment concerns Sheet C, paragraphs 12, 13, 14, 15, 16, 17 and 18, of the product specification, and point 3.4 of the single document.

Description: The amendment deletes paragraphs 12, 13, 14, 15, 16, 17 and 18 and subsequently redrafts the relevant part of Sheet C, where the requirements for rearing and feeding the pigs have been fully defined.

The amendment affects the single document.

19.   Amendment to Sheet C of the product specification

Amendment 19

The amendment concerns Sheet C, paragraph 20, of the product specification but does not involve an amendment to the single document.

Description: The amendment, while keeping the list of rearing stages, deletes the day and weight ranges for each stage, the precise description of which is given later on for each stage (amendments 21, 29, 30 and 32).

The amendment does not affect the single document.

20.   Amendment to Sheet C of the product specification

Amendment 20

The amendment concerns Sheet C, paragraph 21, of the product specification and point 3.3 of the single document.

Description: The amendment replaces the reference to the ‘classes in the middle of the EEC classification’ with a reference to specific classes in the current Union scale for the classification of pig carcasses in force under Regulation (EU) No 1308/2013.

The amendment affects the single document.

21.   Amendment to Sheet C of the product specification

Amendment 21

The amendment concerns Sheet C, paragraph 20, of the product specification but does not involve an amendment to the single document.

Description: The amendment inserts provisions on the suckling stage of piglets, the duration of which, up to at least 28 days, is in line with the provisions of Section C of Chapter II of Annex I to Directive 2008/120/EC. References have also been inserted to piglets being nursed by the sow or being fed milk artificially, the administration of permitted raw materials and the use of minerals, vitamin and amino acid supplements, and additives.

The amendment does not affect the single document.

22.   Amendment to Sheet C of the product specification

Amendment 22

The amendment concerns Sheet C, paragraphs 22, 23, 24 and 25, of the product specification but does not involve an amendment to the single document.

Description: The amendment deletes the paragraphs of Sheet C giving general rules on animal welfare and farm facilities.

The amendment does not affect the single document.

23.   Amendment to Sheet C of the product specification

Amendment 23

The amendment concerns Sheet C, paragraph 26, of the product specification but does not involve an amendment to the single document.

Description: The amendment deletes the part of Sheet C describing the presence, recognised by Union legislation, of two pig populations in Italy when the designation was registered.

The amendment does not affect the single document.

24.   Amendment to Sheet C of the product specification

Amendment 24

The amendment concerns Sheet C, paragraphs 27, 28 and 29, of the product specification but does not involve an amendment to the single document.

Description: The amendment deletes the paragraphs of Sheet C referring to the control system and the procedures for approving farmers.

The amendment does not affect the single document.

25.   Amendment to Sheet C of the product specification

Amendment 25

The amendment concerns Sheet C, paragraphs 30, 31 and 32, of the product specification but does not involve an amendment to the single document.

Description: The amendment rewords the provisions on the methods and timing for applying the indelible and permanent ink slap mark of origin to both legs of each pig. The deadline for applying the slap mark has been changed from ‘30 days’ to ‘no later than 28 days after birth’. The amendment also provides for the inclusion of specifications describing the slap mark of origin and the associated models for the slap mark and the plate for applying it.

The amendment does not affect the single document.

26.   Amendment to Sheet C of the product specification

Amendment 26

The amendment concerns Sheet C, paragraph 32, of the product specification but does not involve an amendment to the single document.

Description: The amendment adds the possibility of using identification systems instead of, or in combination with, the slap mark of origin applied by the farmer.

The amendment does not affect the single document.

27.   Amendment to Sheet C of the product specification

Amendment 27

The amendment concerns Sheet C, paragraph 32, of the product specification but does not involve an amendment to the single document.

Description: The amendment inserts a reference table showing which letter should be used to represent the month of birth of the piglet, to be included in the slap mark of origin.

The amendment does not affect the single document.

28.   Amendment to Sheet C of the product specification

Amendment 28

The amendment concerns Sheet C, paragraph 32, of the product specification but does not involve an amendment to the single document.

Description: The amendment inserts the rule for determining the age of the pigs in months.

The amendment does not affect the single document.

29.   Amendment to Sheet C of the product specification

Amendment 29

The amendment concerns Sheet C, paragraph 20, of the product specification and point 3.4 of the single document.

Description: The amendment inserts provisions regarding the pigs’ weaning stage. Rules have been introduced governing the duration of this stage, the maximum weight of the piglets and feeding. A reference has been introduced to the administration of dry feed, the use of vitamin, mineral and amino acid supplements, and the use of additives. The weaning period has been increased from 80 days to 3 months and the maximum weight limit for the piglets has been set at 40 kg.

The amendment affects the single document.

30.   Amendment to Sheet C of the product specification

Amendment 30

This amendment concerns Sheet C, paragraphs 12, 13, 14, 15, 16, 17, 18, 20, 46, 47 and 48, of the product specification and point 3.4. of the single document.

Description: The amendment inserts uniform provisions on the growing stage, setting a maximum duration of five months and increasing the weight that may be achieved from 80 kg to 85 kg at the end of the stage.

The reference to tolerances on individual raw materials in accordance with Article 17(2)(b) of Regulation (EC) No 767/2009 has been specified, deleting the reference to the percentage of 10 %. The possibility for the farmer to administer the feed also in dry form has been expressly added. The two tables ‘Feeds permitted up to 80 kg live weight’ and ‘Feeds permitted during the finishing stage’ in the final paragraphs of Sheet C are merged into a single ‘Table of permitted raw materials’, which is also used for the finishing stage. The contents of the deleted paragraphs 12, 13, 14, 15, 16, 17 and 18 are included, with specific amendments, in the ‘Table of permitted raw materials’ and the corresponding notes. The names of the following raw materials have been amended, taking into account the nomenclature provided for in the European Union rules laid down in Regulation (EU) No 68/2013, as updated by Regulation (EU) 2017/1017:

—	‘maize’ is no longer referred to in Italian as ‘ mais ’ but instead as ‘ granturco ’;

—	‘semolina’ is now referred to as ‘meal’;

—	‘dehydrated lucerne meal’ is now referred to as ‘lucerne (high temperature dried)’;

—	‘linseed expeller’ is no longer referred to in Italian as ‘ expeller di lino ’ but instead as ‘ panello di lino ’, and the following have been added to it: ‘linseed expeller feed’, ‘linseed meal’, ‘linseed meal feed’;

—	‘apple and pear pomace, grape or tomato skins as carriers for nutritional supplements’ are now referred to as ‘fruit pulp and tomato pulp (tomato pomace) as premix carriers’;

—	‘brewers’ yeast and/or torula yeast’ is now referred to as ‘yeasts’;

—	‘maize germ extraction meal’ (using the word ‘ mais ’ in Italian) is now referred to as ‘maize germ meal’ (using the word ‘ granturco ’ in Italian);

—	‘distillers’ grain’ is now referred to as ‘dried distillers’ grains and solubles’.

The following raw materials have been removed:

—	‘pitted carob’;

—	‘protein lysates’;

—	‘dehydrated potato’;

—	‘cassava’;

—	‘pressed and ensiled beet pulp’;

—	‘sesame meal’;

—	‘coconut extraction meal’;

—	‘meat meal (only if of good quality)’.

The word ‘oats’ has been deleted from the ‘minor cereals’ category.

The quantity of the following raw materials has been changed:

—	‘buttermilk’ for the growing stage only (which changes to a maximum of 250 g per head per day of dry matter), without prejudice to the fact that ‘whey’ and ‘buttermilk’ taken together must not exceed 15 litres per head per day;

—	‘maize gluten meal and/or corn gluten feed’ (from up to 5 % to up to 10 %);

—	‘maize’ (from up to 55 % to up to 65 %);

—	‘sorghum’ (from up to 40 % to up to 55 %);

—	‘barley’ (from up to 40 % to up to 55 %);

—	‘wheat’ (from up to 25 % to up to 55 %);

—	‘triticale’ (from up to 25 % to up to 55 %);

—	‘dehydrated beet pulp’ (from up to 4 % to up to 10 %);

—	‘lucerne, high temperature dried’ (from up to 2 % to up to 4 %);

The following raw materials have been added:

—	‘maize gluten meal and/or corn gluten feed’, also during the finishing stage;

—	‘maize silage’, also during the finishing stage;

—	‘whole ear maize meal’;

—	‘dried distillers’ grains and solubles’, also during the finishing stage;

—	‘linseed expeller feed, linseed meal, linseed meal feed’;

—	‘lipids with a melting point above 36 oC’, also during the finishing stage;

—	‘products obtained during extraction of rapeseed’;

—	‘toasted whole soya beans and/or soya expeller’, only for the growing stage.

The raw material ‘peas and/or other legume seeds’ has been divided into two entries: ‘peas’ and ‘other legume seeds’, and the quantities have been increased (‘peas’ up to 25 % and ‘other legume seeds’ up to 10 %).

Regarding ‘grain and/or cob meal’, it has been specified that this concerns ‘maize grain and/or corn cob’.

‘Soya extraction meal’ has become ‘products obtained during extraction of soya beans’, and the use percentage during both the growing and finishing stages has been standardised at up to 20 %.

‘Sunflower meal’ has been changed to ‘products obtained during extraction of sunflower seeds’, the use of which has been increased to up to 10 %.

Note 4 to the table lays down a maximum crude fat content not exceeding 2,5 % of the dry matter for products obtained during extraction of soya beans, sunflower seeds and rapeseed.

The option of using minerals, vitamins and additives has been added.

In note 2 the definition of ‘dried distillers’ grains and solubles’ has been made clearer.

In addition to the maximum limit of 2 % for linoleic acid, the amendment introduces a maximum fat limit of 5 % of the dry matter of the diet.

The amendment affects the single document.

31.   Amendment to Sheet C of the product specification

Amendment 31

The amendment concerns Sheet C of the product specification and point 3.4 of the single document.

Description: The amendment inserts the requirement that at least 50 % of the dry matter of the pig feed, on an annual basis, comes from the geographical area in which the pigs are reared.

The amendment affects the single document.

32.   Amendment to Sheet C of the product specification

Amendment 32

This amendment concerns Sheet C, paragraphs 12, 13, 14, 15, 16, 17, 18, 20, 46 and 47, of the product specification and point 3.4. of the single document.

Description: The amendment, in the rules on the feeding of pigs relating to the finishing stage, refers back to the ‘Table of permitted raw materials’ included in the growing stage, with certain specifications necessary for the finishing stage.

The amendment affects the single document.

33.   Amendment to Sheet C of the product specification

Amendment 33

This amendment concerns Sheet C, paragraphs 33, 34 and 35, of the product specification but does not involve an amendment to the single document.

Description: The amendment deletes the paragraphs of Sheet C governing the application of the stamp or the paper procedure in the case of transfer of stamped pigs to another herd.

The amendment does not affect the single document.

34.   Amendment to Sheet C of the product specification

Amendment 34

This amendment concerns Sheet C, paragraphs 36, 37, 38, 39 and 40, of the product specification but does not involve an amendment to the single document.

Description: The amendment deletes the paragraphs of Sheet C regulating the documentary requirements for sending the pigs to the slaughterhouse.

The amendment does not affect the single document.

35.   Amendment to Sheet C of the product specification

Amendment 35

This amendment concerns Sheet C of the product specification; it does not involve an amendment to the single document.

Description: The amendment introduces the section on ‘Slaughter’ and requires the age of the pig to be established at the time of slaughter by means of the slap mark of origin applied by the 28th day and/or the identification device replacing it or combined with it, described in the section on the feeding and rearing of the pigs.

The amendment does not affect the single document.

36.   Amendment to Sheet C of the product specification

Amendment 36

This amendment concerns Sheet C of the product specification; it does not involve an amendment to the single document.

The amendment inserts the criterion for calculating the age of pigs for the purpose of slaughter.

The amendment does not affect the single document.

37.   Amendment to Sheet C of the product specification

Amendment 37

The amendment concerns Sheet C, paragraph 11, of the product specification and point 3.3 of the single document.

Description: The amendment replaces the criterion of the average live weight per batch of 160 kg ± 10 %, with a weight of each heavy pig carcass (H Heavy, classes U-R-O) between 110,1 kg and 168,0 kg.

The amendment affects the single document.

38.   Amendment to Sheet C of the product specification

Amendment 38

The amendment concerns Sheet C, paragraph 11, of the product specification but does not involve an amendment to the single document.

Description: The amendment specifies that weight and carcass classification data must be ascertained at the time of slaughter.

The amendment does not affect the single document.

39.   Amendment to Sheet C of the product specification

Amendment 39

This amendment concerns Sheet C, paragraphs 41 and 42, of the product specification but does not involve an amendment to the single document.

Description: The amendment introduces specific provisions on the graphic representation and dimensions of the identification stamp and how it is to be applied in an indelible and clearly visible manner by the slaughterhouse.

The amendment does not affect the single document.

40.   Amendment to Sheet C of the product specification

Amendment 40

The amendment concerns Sheet C, paragraphs 41 and 42, of the product specification but does not involve an amendment to the single document.

Description: The amendment adds the possibility of using identification devices instead of, or in combination with, the slaughterhouse identification stamp.

The amendment does not affect the single document.

41.   Amendment to Sheet C of the product specification

Amendment 41

This amendment concerns Sheet C, paragraphs 43, 44 and 45, of the product specification but does not involve an amendment to the single document.

Description: The amendment deletes the paragraphs of Sheet C of the product specification that set out which documents and declarations are to be sent by slaughterers and cutters to curing facilities.

The amendment does not affect the single document.

42.   Amendment to Sheet C of the product specification

Amendment 42

This amendment concerns Sheet C, paragraphs 46, 47 and 48, of the product specification but does not involve an amendment to the single document.

Description: The feed tables in the final part of Sheet C have been replaced by the Table of permitted raw materials and the corresponding specifications included in the parts dealing with the individual stages of rearing.

The amendment does not affect the single document.

43.   Amendment to Sheet E of the product specification

Amendment 43

This amendment concerns Sheet E of the product specification, section on ‘Salting’, but does not involve an amendment to the single document.

Description: The amendment specifically inserts the timing and description of the branding operation, using the hots brand referred to in Sheet H of the product specification [Specific labelling details relating to the indication PDO or the equivalent traditional national indications], which contains the model [Figure 2: Hot brand].

The amendment does not affect the single document.

44.   Amendment to Sheet E of the product specification

Amendment 44

This amendment concerns Sheet E of the product specification, section on ‘Salting’, paragraph 1, but does not involve an amendment to the single document.

Description: The amendment adds the possibility of using identification devices instead of, or in combination with, the hot brand applied at the start of processing.

The amendment does not affect the single document.

45.   Amendment to Sheet E of the product specification

Amendment 45

This amendment concerns Sheet E of the product specification, section on ‘Salting’, paragraph 1, but does not involve an amendment to the single document.

Description: The amendment changes the requirement for relative humidity in the ‘first salting’ cells, reducing the minimum value from 80 % to 65 % relative humidity.

The amendment does not affect the single document.

46.   Amendment to Sheet E of the product specification

Amendment 46

The amendment concerns Sheet E of the product specification, section on ‘Salting’, paragraph 2, but does not involve an amendment to the single document.

Description: The amendment reduces the minimum number of days for which the legs of pork must be placed in the ‘second salting’ cell from 12-15 to 10-15 days.

The amendment does not affect the single document.

47.   Amendment to Sheet E of the product specification

Amendment 47

The amendment concerns Sheet E of the product specification, section on ‘Resting’, paragraph 1, but does not involve an amendment to the single document.

Description: The amendment reduces the minimum humidity of the rooms where the legs are to rest from 65 % to 55 %.

The amendment does not affect the single document.

48.   Amendment to Sheet E of the product specification

Amendment 48

The amendment concerns Sheet E of the product specification, section on ‘Resting’, paragraph 1, but does not involve an amendment to the single document.

Description: The amendment reduces the minimum temperature of the rooms where the legs rest from 2 degrees to 1 degree centigrade.

The amendment does not affect the single document.

49.   Amendment to Sheet E of the product specification

Amendment 49

This amendment concerns Sheet E of the product specification, section on ‘Washing’, paragraph 1, but does not involve an amendment to the single document.

Description: The final wash is redefined, eliminating the use of brushes and the mixing of water with air.

The amendment does not affect the single document.

50.   Amendment to Sheet E of the product specification

Amendment 50

The amendment concerns Sheet E of the product specification, section on ‘Drying’, paragraph 1, but does not involve an amendment to the single document.

Description: The amendment reduces the minimum temperature of the drying room where the legs are to be placed from 24 to 17 degrees.

The amendment does not affect the single document.

51.   Amendment to Sheet E of the product specification

Amendment 51

The amendment concerns Sheet B of the product specification, section on ‘Drying’, paragraph 1; it does not involve an amendment to the single document.

Description: The amendment lowers the minimum relative humidity in the drying room from 85 % to 70 %.

The amendment does not affect the single document.

52.   Amendment to Sheet E of the product specification

Amendment 52

The amendment concerns Sheet E of the product specification, section on ‘Maturation’, paragraph 2, but does not involve an amendment to the single document.

Description: The amendment specifies the minimum duration of the maturation process, from ‘normally eight months’ to ‘a minimum of ten months’. The reference to the duration varying according to the size of the legs in the batch has been deleted.

The amendment does not affect the single document.

53.   Amendment to Sheet E of the product specification

Amendment 53

The amendment concerns Sheet E of the product specification, section on ‘Maturation’, paragraph 4, but does not involve an amendment to the single document.

Description: The amendment clarifies that the cereal derivative to be used is rice flour.

The amendment does not affect the single document.

54.   Amendment to Sheet E of the product specification

Amendment 54

The amendment concerns Sheet E of the product specification, section on ‘Maturation’, paragraph 7, but does not involve an amendment to the single document.

Description: The amendment deletes the reference to the assessment of the processing process varying according to the average unit weight of the batch.

The amendment does not affect the single document.

55.   Amendment to Sheet E of the product specification

Amendment 55

The amendment concerns Sheet E of the product specification, section on ‘Maturation’, paragraph 7, but does not involve an amendment to the single document.

Description: The amendment removes the possibility of reducing the minimum processing period to twelve months for homogeneous batches in which the initial size is less than 13 kg.

The amendment does not affect the single document.

56.   Amendment to Sheet E of the product specification

Amendment 56

The amendment concerns Sheet E of the product specification, section on ‘Maturation’, paragraph 9, but does not involve an amendment to the single document.

Description: This amendment replaces the reference to ‘Sheet G’ with a reference to ‘Sheet H’, the part of the product specification in which the mark is mentioned and the relevant model is given.

The amendment does not affect the single document.

57.   Amendment to Sheet F of the product specification

Amendment 57

The amendment concerns Sheet F of the product specification, section on the ‘Typical production area’, paragraph 1, and point 4 of the single document.

Description: The amendment replaces the municipality name ‘Gaggio Montanto’ with ‘Gaggio Montano’.

The amendment affects the single document.

58.   Amendment to Sheet F of the product specification

Amendment 58

The amendment concerns Sheet F of the product specification, section on the ‘Typical production area’, paragraph 1, and point 4 of the single document.

Description: The amendment replaces the reference to the administrative municipalities of Monteveglio, Savigno, Castello di Serravalle and Bazzano with a reference to the administrative municipality of Valsamoggia, mentioning the territories of the municipalities that have been merged into the new municipality, which exactly correspond to the territories of the four former municipalities included in the current product specification. The territory of the former municipality of Crespellano, which is also now part of Valsamoggia, is still excluded.

The amendment affects the single document.

59.   Amendment to Sheet G of the product specification

Amendment 59

This amendment concerns the title of Sheet G of the product specification; it does not involve an amendment to the single document.

Description: This amendment replaces the title of Sheet G, ‘Control body’, by ‘Proof of origin’.

The amendment does not affect the single document.

60.   Amendment to Sheet G of the product specification

Amendment 60

The amendment concerns Sheet G, paragraph 1, of the product specification but does not involve an amendment to the single document.

Description: The amendment deletes the provisions on the control body.

The amendment does not affect the single document.

61.   Amendment to Sheet G of the product specification

Amendment 61

The amendment concerns Sheet G, paragraph 1, of the product specification but does not involve an amendment to the single document.

Description: The amendment changes the Italian term for ‘control body’ from ‘ struttura di controllo ’ to ‘ Organismo di controllo ’.

The amendment does not affect the single document.

62.   Amendment to Sheet G of the product specification

Amendment 62

The amendment concerns Sheet G, paragraph 1, of the product specification but does not involve an amendment to the single document.

Description: The amendment deletes the reference to the inclusion of the category of maturers in the lists managed by the control body.

The amendment does not affect the single document.

63.   Amendment to Sheet H of the product specification

Amendment 63

The amendment concerns Sheet H, paragraphs 1, 2 and 3, of the product specification but does not involve an amendment to the single document.

Description: The amendment reformulates the part of Sheet H which states that the mark is the only element that proves that the ham complies with the product specification for the PDO. References to national legislation relating to the function of the mark have been deleted.

The amendment does not affect the single document.

64.   Amendment to Sheet H of the product specification

Amendment 64

The amendment concerns Sheet H, paragraph 4, of the product specification but does not involve an amendment to the single document.

Description: By redrafting the text, this amendment lists and updates the various types of distinguishing features of Prosciutto di Modena PDO – slap marks, stamps and hot brands, and devices replacing them or combining with them – which are applied and used from the rearing stage until the mark is applied.

The amendment does not affect the single document.

65.   Amendment to Sheet H of the product specification

Amendment 65

The amendment concerns Sheet H, paragraphs 4 and 5, of the product specification but does not involve an amendment to the single document.

Description: The amendment deletes the text on controls and simultaneous supervision of other designations of origin.

The amendment does not affect the single document.

66.   Amendment to Sheet H of the product specification

Amendment 66

The amendment concerns Sheet H, paragraph 7, of the product specification but does not involve an amendment to the single document.

Description: The amendment reduces the period within which the farmer must apply the slap mark of origin from 30 days to 28 days from the birth of the pig.

The amendment does not affect the single document.

67.   Amendment to Sheet H of the product specification

Amendment 67

The amendment concerns Sheet H, paragraph 7, of the product specification but does not involve an amendment to the single document.

Description: The amendment adds the possibility of using an identification device in combination with or instead of the indelible stamp applied by the farmer (slap mark of origin).

The amendment does not affect the single document.

68.   Amendment to Sheet H of the product specification

Amendment 68

The amendment concerns Sheet H, paragraph 7, of the product specification but does not involve an amendment to the single document.

Description: The amendment deletes the paragraphs governing the application of the stamp or the paper procedure in the case of transfer of stamped pigs to another herd.

The amendment does not affect the single document.

69.   Amendment to Sheet H of the product specification

Amendment 69

The amendment concerns Sheet H, paragraph 7, of the product specification but does not involve an amendment to the single document.

Description: The amendment clarifies the reference to the indelible stamp applied by the slaughterer, now referred to in point (b) of the list as ‘indelible identification stamp’.

The amendment does not affect the single document.

70.   Amendment to Sheet H of the product specification

Amendment 70

The amendment concerns Sheet H, paragraph 7, of the product specification but does not involve an amendment to the single document.

Description: The amendment adds the possibility of using an identification device in combination with or instead of the indelible identification stamp applied by the slaughterer.

The amendment does not affect the single document.

71.   Amendment to Sheet H of the product specification

Amendment 71

The amendment concerns Sheet H, paragraph 7, of the product specification but does not involve an amendment to the single document.

Description: The amendment defines the ‘stamp or hot brand’ only as ‘hot brand’.

The amendment does not affect the single document.

72.   Amendment to Sheet H of the product specification

Amendment 72

The amendment concerns Sheet H, paragraph 7, of the product specification but does not involve an amendment to the single document.

Description: The amendment adds the possibility of using an identification device in combination with or instead of the hot brand applied by the producer.

The amendment does not affect the single document.

73.   Amendment to Sheet H of the product specification

Amendment 73

The amendment concerns Sheet H, paragraph 9, of the product specification but does not involve an amendment to the single document.

Description: The amendment inserts a reference to identification devices used in combination with or instead of stamps (slap mark of origin in ink applied by the farmer and identification stamp applied by the slaughterer) and hot brands (the hot brand applied by the producer at the start of processing).

The amendment does not affect the single document.

74.   Amendment to Sheet H of the product specification

Amendment 74

The amendment concerns Sheet H, paragraph 10, of the product specification but does not involve an amendment to the single document.

Description: The amendment inserts a reference to identification devices replacing or combined with stamps and hot brands for the purposes of their approval by the control body.

The amendment does not affect the single document.

75.   Amendment to Sheet H of the product specification

Amendment 75

The amendment concerns Sheet H, paragraph 11, of the product specification and point 3.7 of the single document.

Description: This amendment introduces a reference to the abbreviation ‘DOP’ [PDO] and to the European Union PDO symbol, which must appear, together with the name ‘Prosciutto di Modena’, in the main field of vision of the front label, standing out from all other text on the label.

The amendment affects the single document.

76.   Amendment to Sheet H of the product specification

Amendment 76

The amendment concerns Sheet H, paragraph 11, of the product specification and point 3.7 of the single document.

Description: The amendment specifies how the ingredients of Prosciutto di Modena are to be listed on the label.

The amendment affects the single document.

77.   Amendment to Sheet H of the product specification

Amendment 77

The amendment concerns Sheet H, paragraph 11, of the product specification and point 3.7 of the single document.

Description: The amendment replaces ‘seller’ with ‘curing facility, registered in the control system, which markets Prosciutto di Modena PDO’.

The amendment affects the single document.

78.   Amendment to Sheet H of the product specification

Amendment 78

The amendment concerns Sheet H, paragraph 11, of the product specification and point 3.7 of the single document.

Description: This amendment introduces a reference to the abbreviation ‘DOP’ [PDO] and to the European Union PDO symbol, which must appear, together with the name ‘Prosciutto di Modena’, in the main field of vision of the front label, standing out from all other text on the label.

The amendment affects the single document.

79.   Amendment to Sheet H of the product specification

Amendment 79

The amendment concerns Sheet H, paragraph 11, of the product specification and point 3.7 of the single document.

Description: The amendment specifies how the ingredients of Prosciutto di Modena are to be listed on the label.

The amendment affects the single document.

80.   Amendment to Sheet H of the product specification

Amendment 80

The amendment concerns Sheet H, paragraph 11, of the product specification and point 3.7 of the single document.

Description: The amendment replaces ‘packager’ and ‘seller’ with ‘curing facility, registered in the control system, which markets Prosciutto di Modena PDO’.

The amendment affects the single document.

81.   Amendment to Sheet H of the product specification

Amendment 81

The amendment concerns Sheet H, paragraph 11, of the product specification and point 3.7 of the single document.

Description: The amendment defines the ‘stamp or hot brand’ only as ‘hot brand’.

The amendment affects the single document.

82.   Amendment to Sheet H of the product specification

Amendment 82

The amendment concerns Sheet H, paragraph 11, of the product specification and point 3.7 of the single document.

Description: The amendment provides for the date of production (start of processing) to be indicated if the identification device replacing the hot brand is no longer present.

The amendment affects the single document.

83.   Amendment to Sheet H of the product specification

Amendment 83

The amendment concerns Sheet H, paragraph 14, of the product specification but does not involve an amendment to the single document.

Description: The amendment removes the possibility of reducing the size of the mark on the label and the associated authorisation.

The amendment affects the single document.

84.   Amendment to Sheet H of the product specification

Amendment 84

The amendment concerns Sheet H, paragraph 15, of the product specification but does not involve an amendment to the single document.

Description: The amendment specifies that the recognised protection association is the owner of the branding irons and tools for applying the mark which are entrusted to the control body for use on the product certified as complying with the product specification.

The amendment does not affect the single document.

85.   Amendment to Sheet H of the product specification

Amendment 85

The amendment concerns Sheet H, paragraph 15, of the product specification but does not involve an amendment to the single document.

Description: The amendment specifies that the recognised protection association may also use the mark as its own distinctive sign for the protection of Prosciutto di Modena.

The amendment does not affect the single document.

86.   Amendment to Sheet H of the product specification

Amendment 86

The amendment concerns Sheet H of the product specification, table of models; it does not involve an amendment to the single document.

Description: The amendment adds the caption – Figure 1: Mark – referring to the model for the mark applied by the producer.

The amendment does not affect the single document.

87.   Amendment to Sheet H of the product specification

Amendment 87

The amendment concerns Sheet H of the product specification, table of models, but does not involve an amendment to the single document.

Description: The amendment adds the caption – Figure 2: Hot brand, referring to the model hot brand for the start of processing applied by the producer at the start of the salting stage.

The amendment does not affect the single document.

SINGLE DOCUMENT

‘Prosciutto di Modena’

EU No: PDO-IT-0066-AM01 – 23.12.2024

PDO (X) PGI ( )

1.   Name(s) (of PDO or PGI)

‘Prosciutto di Modena’

2.   Member State or third country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Combined Nomenclature code

—	16 – PREPARATIONS OF MEAT, OF FISH, OF CRUSTACEANS, MOLLUSCS OR OTHER AQUATIC INVERTEBRATES, OR OF INSECTS

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

Matured, dry-cured ham with protected designation of origin. Pear-shaped exterior, no trotter, obtained by removing excess fat by trimming and removing part of the skin and covering fat. Bright red colour when sliced. Savoury flavour, but not salty. Pleasant aroma, mild but penetrating including when examined using a needle. It satisfies specific analytical requirements: moisture content between 57 % and 63,5 %; sodium chloride content between 4,3 % and 6,3 %; proteolysis index between 25 % and 32 %. The weight of the whole ham is not less than 8 kg and not more than 12,5 kg.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The raw materials for the pigs come from the geographical area of rearing and have quality characteristics suitable for the healthy and correct feeding of the pigs. However, in some years it may not be technically possible, for climate-related and commercial reasons, to obtain 100 % of the raw materials for the pigs locally. In that case, pursuant to Article 47(2) of Regulation (EU) 2024/1143, the quality of Prosciutto di Modena and its link with the local area are guaranteed by ensuring that at least 50 % of the dry matter of the raw materials for the pigs, on an annual basis, comes from the pig-rearing area (Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio). The feed can be administered in both liquid and dry form.

During the weaning stage, the diet consists of the raw materials permitted by EU legislation on feeding livestock. The pigs’ diet may be supplemented with vitamins, minerals and amino acids, and additives may be used in accordance with the legislation in force.

The following raw materials are allowed during the growing stage: maize gluten meal and/or corn gluten feed, maize, sorghum, barley, wheat, triticale, maize silage, whole ear maize meal, maize grain meal and/or corn cob meal, minor cereals, wheat bran and other by-products of wheat processing, linseed expeller, linseed expeller feed, linseed meal, linseed meal feed, dehydrated beet pulp, fruit pulp and tomato pulp (tomato pomace) as premix carriers, whey, buttermilk, dried distillers’ grains and solubles, lucerne (high temperature dried), molasses, products obtained during extraction of soya beans, products obtained during extraction of sunflower seeds, products obtained during extraction of rapeseed, maize germ meal, peas, other legume seeds, yeasts, lipids with a melting point above 36 °C, fish meal, and toasted whole soya beans and/or soya expeller. Feeding during the growing stage must also take into account the following specifications: the diet may be supplemented with vitamins and minerals, and additives may be used, in accordance with the European Union legislation in force; the dry matter from cereals must not be less than 45 % of the total.

During the finishing stage, all of the specifications laid down for the growing stage must be complied with, with the following exceptions: the dry matter from cereals must not be less than 55 % of the total: the raw materials ‘toasted whole soya beans and/or soya expeller’ and ‘fish meal’ are excluded.

Obtained from fresh legs of pigs born, reared and slaughtered in ten Regions of Italy (Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio).

The raw material used to produce Prosciutto di Modena must come from the offspring of:

(a)	boars of the traditional breeds Italian Large White, Italian Landrace and Italian Duroc, as improved by the Italian Herd Book, either purebred or crossbred between them, and sows of the traditional breeds Italian Large White and Italian Landrace, either purebred or crossbred between them;

(b)

boars of the traditional breeds mentioned in (a) and crossbred sows or sows of other genetic types provided that these are bred under selection and/or crossbreeding schemes involving the breeds Large White, Landrace or Duroc for the production of heavy pigs, the aims of which are compatible with those of the Italian Herd Book;

(c)	boars and sows of other genetic types provided that these are bred under selection and/or crossbreeding schemes involving the breeds Large White, Landrace or Duroc for the production of heavy pigs, the aims of which are compatible with those of the Italian Herd Book;

(d)	boars of the other genetic types mentioned in (c), and sows of the traditional breeds mentioned in (a).

The fresh legs of pork used to make the product may not come from:

—	boars and sows;

—	the offspring of boars and sows not covered by categories (a), (b), (c) or (d) above;

—	pigs carrying unfavourable traits, in particular susceptibility to stress (Porcine Stress Syndrome or PSS).

The fresh legs of pork used for the production of Prosciutto di Modena must come only from carcasses classified as H Heavy, with a carcass weight of between 110,1 kg and 168,0 kg, graded ‘U’, ‘R’, ‘O’ on the European Union scale for the classification of pig carcasses.

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

The production and curing of ‘Prosciutto di Modena’ must take place in the production area specified in point 4 in order to ensure traceability and control.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—

3.6.   Specific rules concerning labelling of the product the registered name refers to

‘Prosciutto di Modena’ is permanently identified by means of a mark applied to the skin by the control body.

The label of whole bone-in Prosciutto di Modena must bear:

—

the words ‘Prosciutto di Modena’, followed by ‘denominazione di origine protetta’ [protected designation of origin] or the abbreviation ‘DOP’ [PDO] and accompanied by the European Union PDO symbol, must appear on the front label in the main field of vision, clearly standing out from all other text on the label;

—	the list of ingredients: pig meat/pork meat/pork leg/leg of pork and salt;

—	the name, business name or registered trade mark of the producer or curing facility, registered in the control system, which markets Prosciutto di Modena PDO.

For boned Prosciutto di Modena, whole or sliced, the label must also show the date of production, i.e. the date on which processing of the leg began, if the hot brand is no longer visible or the identifying device replacing the hot brand is no longer present.

The use of adjectives such as ‘classico’ [classic], ‘autentico’ [authentic], ‘extra’, ‘super’ and other qualifications, terms and attributes added to the designation of origin, except for ‘disossato’ [boned], is forbidden, as is the use of any other indications that are not specifically provided for, unless they are required in order to comply with other legal provisions. These restrictions also apply to advertising and promotional measures for Prosciutto di Modena, in whatever form or context.

4.   Concise definition of the geographical area

Prosciutto di Modena is prepared exclusively in the hills surrounding the Panaro river basin and the tributary valleys, up to a maximum altitude of 900 m, in the following municipalities: Castelnuovo Rangone, Castelvetro, Spilamberto, San Cesario sul Panaro, Savignano sul Panaro, Vignola, Marano, Guiglia, Zocca, Montese, Maranello, Serramazzoni, Pavullo nel Frignano, Lama Mocogno, Pievepelago, Riolunato, Montecreto, Fanano, Sestola, Gaggio Montano, Monte San Pietro, Sasso Marconi, Castel d’Aiano, Zola Predosa, Bibbiano, San Polo d’Enza, Quattro Castella, Canossa (formerly Ciano d’Enza), Viano, Castelnuovo Monti and Valsamoggia, limited to the territories formerly in the municipalities of Monteveglio, Savigno, Castello di Serravalle and Bazzano.

Rearing and slaughter take place only in the defined area of the Regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

In the hills surrounding the Panaro river basin is one of the few areas suited to the production of dry-cured ham, owing to the ideal micro-climate produced by its location in the shadow of the Tuscan-Emilian Apennines. The piedmont zone with its typical flora and drainage provided by the River Panaro and its tributaries create an ideal climate – mainly dry with gentle breezes. The production area, which has been determined not by chance or in response to legislation but rather to correspond with a specific geographical environment, strengthens the link that has developed over time between the production system and the geographical environment: the system of production used does not damage the completely healthy environment required by the curing process.

5.2.   Specificity of the product

In addition to the characteristics already referred to in the product description, the specific characteristics of Prosciutto di Modena are as follows:

—	a larger uncovered area, allowing the salt to penetrate more quickly, giving the ham a characteristic flavour;

—	moisture content between 57 % and 63,5 %;

—	salt content between 4,3 % and 6,3 %;

—	proteolysis index between 25 % and 32 %.

This latter property makes the ham particularly suitable for people on a high-protein diet, while being very easily digested. Moreover, the mineral and vitamin content and low cholesterol content of Prosciutto di Modena make it an ideal food for those on low-fat diets, provided the fat is removed; overall, the ham provides a perfect balance of fats and proteins.

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)

The practical requirements determining the characteristics of the product and hence its designation of origin are all closely related to environmental conditions and natural and human factors: the properties of the raw material are very specific to the defined geographic macro-area and are a result of the historical and economic development of the basic type of farming. The production of Prosciutto di Modena owes its origin to and is determined by the farming type carried on against the background of the relief and microclimate of the defined micro-area. These distinctive conditions have tightened the link between the characteristics of the raw material, the methods of preparing the product and the success of the designation, which is in turn intimately linked with the specific socio-economic development of the geographical area that has conferred on the ham qualities not found elsewhere.

In the defined macro-area, the development of indigenous breeds of pigs, recorded in central and northern Italy from Etruscan times, has kept pace with the cultivation of cereals and the processing of milk, which are used in the feeding of the pigs. Those developments have determined the characteristics of the raw material and led to a very specific type of production, the rearing of heavy pigs for slaughter at an advanced age. Those trends led to cured ham increasingly and naturally becoming a production objective, concentrated from earliest times in a few areas particularly suited by virtue of their particular environmental conditions which, underscored by the human factor, led to those areas gradually becoming specialised.

The history of the product dates back to antiquity and has been documented in its area of origin since the Bronze Age, the period in which the rearing of domestic animals took root and the use of salt (sodium chloride) was discovered. In historical and economic terms, the custom of preserving meat using salt was established with the coming of the Celts and later refined in Roman times.

The origin of the product has been historically documented since pre-industrial times, as has the origin of the raw material, being the product of an exceptional development of a typical rural practice common to the entire Po region that has found in the hills surrounding the Panaro catchment area (the piedmont zone of the Tuscan-Emilian Apennines) a ‘home’ with unique climate and environmental conditions.

Reference to publication of the product specification

https://www.gazzettaufficiale.it/eli/gu/2024/09/20/221/sg/pdf

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(1)   OJ L 179, 19.6.2014, p. 17.