12.11.2016

EN

Official Journal of the European Union

C 418/5

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Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2016/C 418/05)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

‘PROSCIUTTO VENETO BERICO-EUGANEO’

EU No: PDO-IT-02104 — 18.1.2016

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

Consorzio di tutela del Prosciutto Veneto Berico-Euganeo DOP (Prosciutto Veneto Berico-Euganeo Protection Association)

Head Office:	Piazza V. Emanuele II 3 35044 Montagnana (PD) ITALIA
Tel. & Fax	+39 042982964
Email:	info@prosciuttoveneto.it

The Consorzio di Tutela del Prosciutto Veneto Berico-Euganeo DOP is authorised to submit an amendment application pursuant to Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.

2.   Member State or Third Country

Italy

3.   Heading in the product specification affected by the amendment(s)

—	☐	Product name
—	☐	Product description
—	☐	Geographical area
—	☒	Proof of origin
—	☒	Production method
—	☐	Link
—	☒	Labelling
—	☒	Other [Labelling; Packaging; Inspection body]

4.   Type of amendment(s)

—	☐	Amendment to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.
—	☒	Amendment to the product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Packaging

The applicant has requested to remove the requirement for boning, cutting, slicing and pre-packaging of the product to take place in the geographical production area.

The removal of this requirement has resulted in the amendment of the following items in parts B and C of the product specification.

Part B.5

The paragraph:

is amended as follows:

As a result of the amendment in question, deboning, slicing and pre-packaging are also permitted outside the defined geographical area, subject to the necessary controls.

Verification by the authorised control body is necessary since the PDO logo is removed during slicing.

Part C.2

The paragraph:

is amended as follows:

The amendment is consistent with the explanation given in part B.5. The aim is to allow deboning, slicing and pre-packaging to take place outside the defined geographical area, subject to the necessary controls.

Proof of origin

Following the removal of the geographical constraint on packaging operations, the following paragraphs in parts C and E of the product specification have been amended to lay down rules for inspecting the product and its packaging and to ensure the correct identification and thus the traceability of the product.

Part C.8.1

The paragraphs:

are amended as follows:

The previous wording is replaced entirely by the new version to cover all categories identified in the meat processing chain, as provided for by the applicable laws.

Part E.1.3

The following paragraph is added thereto:

The new paragraph requires the hind leg to be identified with a seal. A description of the seal is also given. This procedure is used to identify the hind legs deemed suitable for the requirements laid down by the product specification.

Part E.1.9

The following paragraph is added thereto:

‘The conformity mark shall remain on the boned ham and on the portions obtained from it.

Hams branded with the conformity mark and destined for subsequent slicing and pre-packaging must have the following characteristics:

—	aged for a minimum of 14 months,

—	water content equal to or less than 64 %,

—	eligibility for being branded with the mark, without non-compliance on grounds of technology, quality or food safety.

The mark is affixed indelibly on the resulting packs and is affixed permanently on the product packaging, under the supervision of the control body.

Marketing.

Cutting, slicing and packaging: “Prosciutto Veneto Berico-Euganeo” may be sold whole or boned and, in the latter case, may be packaged in portions of different weights and sizes; in this case the conformity mark referred to in part H must be affixed visibly on each individual piece.

“Prosciutto Veneto Berico-Euganeo” may also be sold sliced, in which case the mark will be affixed indelibly and permanently on the packaging.

The cutting, slicing and packaging of “Prosciutto Veneto Berico-Euganeo” are inspected to:

—	ensure that the product has been certified for PDO use and thus confirm the traceability and proof of origin in accordance with the product specification,

—	verify that the technical and quality standards prescribed by the product specification have been met, that no damage has occurred and that the ageing and aW requirements have been fulfilled,

—	certify the packaging using graphics that comply with the applicable rules and meet all the requirements for PDO use,

—	ensure that the quantity of the sliced product packaged using the PDO corresponds to the “Prosciutto Veneto Berico-Euganeo” actually available and specifically identified for such use;

Whole hams to be boned are sent for processing together with the relevant certificate issued by the producer, with the appropriate quantification and description of the corresponding identifying elements in accordance with the PDO control plan, and specifically:

(a)	the date on which processing began (date of the seal);

(b)	the number and weight;

(c)	the producer's code;

The entity responsible for deboning, slicing and pre-packaging for PDO purposes is required to provide the relevant documents to ascertain the conformity and suitability of the operations carried out, in accordance with the instructions issued by the control body. In addition, it must notify the control body that it is responsible for packaging to allow on-site inspections and checks to be carried out, incurring the associated costs.’

The new paragraph requires the conformity mark to be branded on hams destined for deboning, slicing and pre-packaging. It also defines the quality standards for branding hams destined for slicing and pre-packaging.

It also defines the procedures that the entity responsible for deboning, slicing and pre-packaging must perform to guarantee the proof of origin of the product.

Method of production

Part C.6.4

The sentence:

is amended as follows:

The amendment is intended to bring the product specification into line with the Union scale for the classification of pig carcasses referred to in point B of Annex IV to Regulation (EU) No 1308/2013.

Labelling

Part H.2

The following image of the conformity mark has been inserted to improve clarity for the consumer:

Part H.4

The sentence:

is amended as follows:

The reference to part E.1.3 is added to make it easier to identify the logo of the seal of approval in the text of the product specification.

Part H.5

The paragraph:

‘The labelling requirements for “Prosciutto Veneto Berico-Euganeo” are subject to Italian Legislative Decree No 109 of 27 January 1992 (implementing EEC directives on the labelling, presentation and advertising of foodstuffs). As required by the Consolidated Act and by this product specification, “Prosciutto Veneto Berico-Euganeo” will be labelled with the following compulsory particulars:

(a)	for whole bone-in “Prosciutto Veneto Berico-Euganeo”: — “Prosciutto Veneto Berico-Euganeo” followed by “denominazione di origine tutelata” (protected designation of origin); — the production site;

(b)	for boned “Prosciutto Veneto Berico-Euganeo”, whole or in portions: — “Prosciutto Veneto Berico-Euganeo” followed by “denominazione di origine tutelata” (protected designation of origin); — the packaging site; — the production date, if the seal referred to in part H.3 above is no longer visible.

For sliced “Prosciutto Veneto Berico-Euganeo”, in addition to that indicated above, the special presentation requirements laid down by the directives of the approved body also apply’

is amended as follows:

‘The labelling requirements for “Prosciutto Veneto Berico-Euganeo” are subject to Italian Legislative Decree No 109 of 27 January 1992 (implementing EEC directives on the labelling, presentation and advertising of foodstuffs). As required by the Consolidated Act and by this product specification, “Prosciutto Veneto Berico-Euganeo” will be labelled with the following compulsory particulars:

(a)

The label on whole bone-in “Prosciutto Veneto Berico-Euganeo”, bearing the conformity mark, will contain the following information: — the name “Prosciutto Veneto Berico-Euganeo” followed by the words “Denominazione di Origine Protetta” (protected designation of origin), in the principal field of vision; — the name and/or registered trade mark of the producer registered with the control body, in the principal field of vision; — the producer's address;

(b)

The label on boned “Prosciutto Veneto Berico-Euganeo”, packaged whole or in portions, bearing the conformity mark, will contain the following information: — the name “Prosciutto Veneto Berico-Euganeo” followed by the words “Denominazione di Origine Protetta” (protected designation of origin), in the principal field of vision; — the name and/or registered trade mark of the producer registered with the control body, in the principal field of vision; — the producer's address; — the packaging site and production date, if the seal referred to in part H.3 above is no longer visible.

In the case of sliced and pre-packaged products, packaging (trays and/or other casings) must be made from transparent material and must be suitable for preserving the product. Packaging made from materials that could, even indirectly, alter the chemical and physical and organoleptic properties of the product may not be used.

Packaging labels must be positioned in the top left corner of the main surface (front) of the pack and must contain the following:

—	the PDO logo featuring the Lion of Saint Mark above the word “VENETO”;

—	the EU PDO symbol;

—	the name “Prosciutto Veneto Berico-Euganeo”;

—	the words “Denominazione di Origine Protetta ai sensi della Legge n. 628/81 e del Regolamento (CE) n. 1107/96” (Protected designation of origin under Law No 628/81 and Regulation (EC) No 1107/96).

—	the words “Certificato da Organismo di Controllo autorizzato dal Ministero delle Politiche Agricole Alimentari e Forestali” (Certified by the control body authorised by the Italian Ministry of Agricultural, Food and Forestry Policy).

The bottom right corner of the technical and/or commercial label on each pack of sliced product must contain:

—	the commercial name of the producer (processing company) or packaging company responsible for slicing the product;

—	the production and/or packaging site;

—	if a producer is responsible for packaging or marketing the product, the identification code of the actual producer should also be mentioned;

—	if the product is packaged at a plant other than the producer's, the address of the packaging site should be given.

Only one of the above-mentioned three parties may be named (the producer, the producer marketing the product, the packager and/or seller). No references may be made to any other parties.

Identification code means the identification number assigned to the processing company when it registers with the control body in accordance with part C.8.1.

If necessary, the producer's commercial name may be preceded by the words “produced by” or “produced and packaged by” (in Italian or in another language). If the packager is not the producer, the producer's identification code must always be given together with the address of the production site. The packager's own commercial name must be preceded by the words “packaged by” (in Italian or in another language).

The provisions of point (a) regarding the labelling of whole, bone-in “Prosciutto Veneto Berico-Euganeo” are combined with the requirement for the conformity mark and producer's details to be present.

The provisions of point (b) regarding the labelling of boned “Prosciutto Veneto Berico-Euganeo”, either whole or in portions, are combined with the requirement for the conformity mark and producer's details (identification code) to be present.’

A paragraph has been added on packaging and labelling requirements for the sliced and pre-packaged product.

These amendments are necessary to ensure that the product, in its various forms (whole on the bone, boned and whole/in portions, sliced and pre-packaged), is correctly identified and recognisable by the consumer.

Packaging

Part H.6

After the sentence:

‘—

adjectives such as “classic”, “authentic”, “extra”, “super” and other descriptors, terms and attributes used in conjunction with the name under which the product is sold (except for “boned”, “sliced” and other information not specifically mentioned here) are prohibited, unless this is necessary to comply with other legal requirements;’

the following paragraph is inserted:

‘—	in the product packaging and presentation, the use of qualifying terms not laid down in the product specification is prohibited, unless this is necessary to comply with other legal requirements;’

The new labelling requirements afford greater protection for the final consumer since they prevent sellers or packagers from placing misleading and unregulated information on packaging or other materials related to the product.

Control body

Part G

Paragraphs G.2, G.4 and G.6 are deleted. Paragraphs G.1, G.3 and G.5 have been reworded. The amendment brings the product specification up to date with the provisions of Regulation (EU) No 1151/2012 on controls. As a result of the amendment, the Consorzio di Tutela del Prosciutto Veneto Berico-Euganeo DOP is no longer referred to as the approved control body. It is also clarified that the terms ‘approved body’ and/or ‘control body’ mean the entity responsible for verification of compliance with the product specification under Article 37 of Regulation (EU) No 1151/2012. Therefore, the following paragraphs of part G:

are amended as follows:

SINGLE DOCUMENT

‘PROSCIUTTO VENETO BERICO-EUGANEO’

EU No: PDO-IT-02104 — 18.1.2016

PDO ( X ) PGI ( )

1.   Name(s)

‘Prosciutto Veneto Berico-Euganeo’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.2. Meat-based products (cooked, salted, smoked, etc.)

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

‘Prosciutto Veneto Berico-Euganeo’ is an aged cured ham. It is characterised by the natural outer shape of the hind leg from which the distal part (the foot) has been removed, with a maximum of 6 cm of meat standing proud of the head of the femur. A whole ‘Prosciutto Veneto Berico-Euganeo’ on the bone weighs 8-11 kg; the minimum weight of hams for deboning must not be less than 7 kg. The meat is pink, lightly marbled with pure white where fat is present; the aroma is delicate, sweet and fragrant. The ham is tied with twine passed through a hole in the top of the leg. The lean part of the leg is given a protective coating made from cereal flour, lard and salt. Pepper or similar seasonings may be added.

No preservatives or colouring agents may be added. After ageing, ‘Prosciutto Veneto Berico-Euganeo’ has the following physical and chemical properties:

—	:	water content	:	58 % to 64 %
—	:	sodium chloride (salt)	:	4 % to 6,8 %
—	:	protein breakdown index	:	24 % to 31 %

‘Prosciutto Veneto Berico-Euganeo’ may be marketed whole on the bone, boned, portioned and pre-packaged in portions of varying size and weight, or sliced; the conformity mark is always present, regardless of the type of product.

Hams destined for slicing and pre-packaging must have been aged for at least 14 months. The percentage water content must be equal to or less than 64 %.

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

The authorised feed for rearing the pigs mainly originates from the following regions: Veneto, Lombardy, Emilia-Romagna, Umbria and Lazio. The quantities and usage depend on the feeding phase, based on the age and weight of the animals. During the first phase, for animals with a live weight of up to 80 kg, the feed must contain dry matter: grain accounts for a minimum 45 % of the total, with corn silage (up to 10 % of the dry matter), buttermilk (up to a maximum of 6 litres per animal), lipids with a melting point above 36 °C (up to 2 % of the dry matter), fish meal and lysate protein (up to 1 % of the dry matter each).

During the second phase (fattening), grain must account for a minimum of 55 % of the dry matter. The exact definition of other feedstuffs, their maximum limits and feed rations can be found in the product specification.

The grain-based feed should preferably be in liquid form (swill or mash), and is traditionally mixed with whey. To obtain good-quality fat cover, maximum linoleic acid content should be equivalent to 2 % of dry matter in the diet.

Raw materials

Live animals: ‘Prosciutto Veneto Berico-Euganeo’ is obtained exclusively from pigs born, reared and slaughtered within the territory of the following regions: Veneto, Lombardy, Emilia-Romagna, Umbria and Lazio.

The name ‘Prosciutto Veneto Berico-Euganeo’ qualifies for the exemption provided for in Article 5(3) of Regulation (EU) No 1151/2012 obtained since 1996 (through Article 2(4) of Council Regulation (EEC) No 2081/92).

The animals used must be pure-bred or hybrid pigs of the traditional Large White and Landrace breeds, as improved by the Italian Herd Book. Animals derived from the Duroc breed, as improved by the Italian Herd Book, are also accepted.

Animals belonging to other breeds, either cross-breeds or hybrids, are accepted provided they derive from breeding or cross-breeding programmes compatible with the requirements of the Italian Herd Book for heavyweight pigs.

In line with tradition, animals carrying unfavourable traits, and in particular susceptibility to stress (PSS), are in any case not permitted; nowadays, such traits can be objectively detected in animals post mortem and in cured hams.

All animals whose legs do not conform to these production requirements are in any case excluded. Purebred animals belonging to the breeds Belgian Landrace, Hampshire, Pietrain, Duroc and Spotted Poland are excluded.

Boars and sows may not be used.

The genetic types used must be able to gain weight efficiently, with an average weight per lot (live weight) of 160 kg, give or take 10 %.

The breeding techniques are aimed at obtaining heavy pigs, through moderate daily increases. Carcasses must fall within the central classes of the EU classification, i.e. ‘U’, ‘R’, ‘O’ in category ‘H’ (heavy) of the Union scale.

Pigs sent for slaughter must be in optimum health. The minimum slaughtering age is nine months.

Fresh hind legs: the haunches of pigs used for the production of ‘Prosciutto Veneto Berico-Euganeo’ must be without the ‘trotter’ and weigh at least 10 kg (preferably weighing between 10 kg and 15 kg); the depth of the fat covering of the external part of the leg, measured vertically from the top of the femur, rind included, should not be less than 20 mm to ensure that the product remains tender during ageing.

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

All processing and production steps of ‘Prosciutto Veneto Berico-Euganeo’ DOP must take place in the geographical area referred to in point 4.

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

Deboning, slicing and pre-packaging may also take place outside the production area referred to in point 4.

To maintain product traceability and provide a guarantee for the consumer, the types of product obtained from the whole branded ham (whole boned ham or portions), as well as the pre-sliced product, must be packaged for sale in suitable food containers or casings bearing the name and logo of the PDO product.

The packaging (trays and/or other casings) of the sliced and pre-packaged product must be made from transparent material. They must be suitable for preserving the product and must not alter, even indirectly, the chemical and physical and organoleptic properties of the product.

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

‘Prosciutto Veneto Berico-Euganeo’ is identified by the following logo permanently affixed on the hide:

The label on whole bone-in ‘Prosciutto Veneto Berico-Euganeo’, bearing the conformity mark, will contain the following information:

—	the name ‘Prosciutto Veneto Berico-Euganeo’ followed by the words ‘Denominazione di Origine Protetta’ (protected designation of origin), in the principal field of vision;

—	the name and/or registered trade mark of the producer registered with the control body, in the principal field of vision;

—	the producer's address.

The label on boned ‘Prosciutto Veneto Berico-Euganeo’, packaged whole or in portions, bearing the conformity mark, will contain the following information:

—	the name ‘Prosciutto Veneto Berico-Euganeo’ followed by the words ‘Denominazione di Origine Protetta’ (protected designation of origin), in the principal field of vision;

—	the name and/or registered trade mark of the producer registered with the control body, in the principal field of vision;

—	the producer's address;

—	the packaging site and production date, if the seal affixed by the producer prior to salting is no longer visible.

In the case of sliced and pre-packaged products, packaging labels must be positioned in the top left corner of the main surface (front) of the pack and must contain the following:

—	the PDO logo featuring the Lion of Saint Mark above the word ‘VENETO’;

—	the EU PDO symbol;

—	the name ‘Prosciutto Veneto Berico-Euganeo’;

—	the words ‘Denominazione di Origine Protetta’ (protected designation of origin);

—	the words ‘Certificato da Organismo di Controllo autorizzato dal Ministero delle Politiche Agricole Alimentari e Forestali’ (Certified by the control body authorised by the Italian Ministry of Agricultural, Food and Forestry Policy).

The bottom right corner of the technical and/or commercial label on each pack of sliced product must contain:

—	the commercial name of the producer (processing company) or packaging company responsible for slicing the product;

—	the production and/or packaging site;

—	if a recognised producer is responsible for packaging or marketing the product, the consortium identification code of the actual producer should also be mentioned;

—	if the product is packaged at a plant other than a recognised producer's, the address of the packaging site should be given.

Only one of the above-mentioned three parties should be named (the producer, the producer marketing the product, the packager and/or seller). No references may be made to any other parties.

If necessary, the producer's commercial name may be preceded by the words ‘produced by’ or ‘produced and packaged by’ (in Italian or in another language).

If the packager is not the producer, the producer's consortium identification code should always be given together with the address of the production site. The packager's own commercial name should be preceded by the words ‘packaged by’ (in Italian or in another language). Under no circumstances may the name ‘Prosciutto Veneto Berico-Euganeo’ be used together with qualifying adjectives such as ‘classic’, ‘authentic’, ‘extra’, ‘super’ and other descriptors, terms and attributes in conjunction with the name under which the product is sold, except for ‘boned’ and ‘sliced’. In the product packaging and presentation, the use of qualifying terms not laid down in the product specification is prohibited, unless this is necessary to comply with other legal requirements.

4.   Concise definition of the geographical area

The production area of ‘Prosciutto Veneto Berico-Euganeo’ is restricted to the territory of the following municipalities: Montagnana, Saletto, Ospedaletto Euganeo, Este, Pressana, Roveredo di Guà, Noventa Vicentina, Poiana Maggiore, Orgiano, Alonte, Sossano, Lonigo, Sarego, Villaga and Barbarano Vicentino, situated in the foothills of the Berici and Euganei hills in the Po Valley, in the provinces of Padua, Vicenza and Verona in the Veneto Region of Italy.

5.   Link with the geographical area

‘Prosciutto Veneto Berico-Euganeo’ has its origins in the historical, social, human and economic development of farming practised both in the Po Valley — the area where the pigs are traditionally reared and slaughtered — and in the hill country where ‘Prosciutto Veneto Berico-Euganeo’ is processed, produced and aged. This area's location between the Berici and Euganei hills and its particular environment and microclimate have led to its designation as an Area of Special Natural Interest.

The pigs' area of origin, from rearing to slaughter, has enabled the development of pig farming using oak groves and feed based on acorns in a semi-wild rearing system on the plains and in the hills; moreover, for more than 50 years it has been connected with the dairy industry and cereal cultivation typical of the Po Valley and the regions that make up that macro-area.

This type of rearing, taken together with the use of breeds and genetic types of pigs known to grow big, has developed production of the characteristic ‘heavy pig’ that has combined with traditional techniques for processing and preserving the meat that vary from area to area.

The context of processing aged uncooked ham, with savoir faire rooted in the cultural history of Veneto following the firmly rooted Celtic-Lombard traditions of the Po Valley, has led to a progressive and natural production process developed over centuries, giving rise to production concentrated in just a few areas known for their particular, mainly hilly, environments.

The producers' savoir faire of the special technique for processing the legs, which even today is still mainly done by hand (including the stages of separation, refrigeration, trimming, salting, semi-pressing, resting, washing, drying and maturing) and is aimed at processing, covering and protecting the different parts of the leg, both lean and fat, in order to ensure the best possible preservation and maturation of the meat during the long ageing period.

These traditional processing methods, drawn from various social and cultural circles, and the weather and environmental conditions that are characteristic of the various hilly areas of the Po Valley, have given the various matured hams produced in the Po Valley their particular identity and character.

The weather and environmental conditions that are characteristic of the area of Veneto between the Berici and Euganei hills — the latter having been recognised in 1989 as ‘Euganei Hills Regional Park’ — have historically influenced the characteristics of ‘Prosciutto Veneto Berico-Euganeo’ and determined the periods and techniques of natural ageing that are still used in the production process of that product. The micro-area where ‘Prosciutto Veneto Berico-Euganeo’ is produced is geographically situated in the central-southern part of the Veneto region, on the territory of 15 municipalities involving a surface area of just 355,63 km2. The area between the Berici and Euganei hills is just a few dozen kilometres from both the alpine foothills of Veneto and Lake Garda, and just 45-50 km from the Gulf of Venice and thus from the Adriatic Sea.

Therefore, the production area includes the alpine foothills of Veneto, the transition zone between the mountains and the valley, and the valley itself; the characteristics of the hills influence the wind direction and the local climate.

The resulting climate balance is therefore optimal for maturing hams. The climate of the designated area varies from sub-alpine to sub-maritime depending on altitude and is characterised by both easterly and northerly winds, including the Föhn, a hot wind that blows from the north into the valley and makes its (albeit diminished) effect felt almost as far as Venice. The breezes from the Adriatic blow well into the valley thanks to the lack of hills until they reach the Alpine foothills. These, too, provide constant mild ventilation, typical of healthy areas that are well suited to the maturing of pork products. The combination of conditions described above therefore amounts to a constant, unique microclimate that is effectively limited to the specified geographical area, resulting in a specific dry environment that is widely considered to be ideal for maturing hams. Moreover, it also produces other characteristics arising from the aromas of the hillside vegetation — such as olive trees — that help bring out the product's typical aromatic traits.

In that context, the Veneto Region considers the area around the Berici and Euganei hills to be an Area of Special Natural Interest. This is confirmed by Regional Law No 38 of 10 October 1989 establishing the Euganei Hills Regional Park.

Reference to publication of the specification

(second subparagraph of Article 6(1) of this Regulation)

This Administration launched the national objection procedure with the publication of the proposal for recognition of ‘Prosciutto Veneto Berico-Euganeo’ PDO in Official Gazette of the Italian Republic No 258 of 5 November 2015.

The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP e IGP’ (top right of the screen), and then on ‘Prodotti DOP, IGP e STG’ (to the left of the screen), and finally on ‘Disciplinari di produzione all'esame dell'UE’.

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(1)  OJ L 343, 14.12.2012, p. 1.

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