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Document 52015XC0501(03)

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

OJ C 145, 1.5.2015, p. 22–25 (BG, ES, CS, DA, DE, ET, EL, EN, FR, HR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV)



Official Journal of the European Union

C 145/22

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

(2015/C 145/10)

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).




EU No: SI-PGI-0105-01140 — 31.7.2013

PDO ( ) PGI ( X )

1.   Applicant group and legitimate interest

Association of Zgornjesavinjski Želodec Producers

Rečica ob Savinji 55

SI-3332 Rečica ob Savinji


Tel. +386 38390910

The amendment was proposed by the same group of producers who submitted the application to register ‘Zgornjesavinjski želodec’.

2.   Member State or Third Country


3.   Headings in the specification affected by the amendment(s)

    Name of product


    Geographical area

    Proof of origin

    Method of production




4.   Type of amendment(s)

    Amendment to product specification of 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 product specification of 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, for which a single document (or equivalent) has not been published.

5.   Amendments

1.   Description

The ratio of meat to fat is changed. The current ratio ‘between 85:15 and 80:20’ is amended to read ‘a minimum of 75 % meat and a maximum of 25 % fat’.

The newly proposed ratio between meat and fat is based on over 20 years of organoleptic analyses of ‘Zgornjesavinjski želodec’ carried out by a dedicated expert panel. It has been found that the optimal proportion between meat and fat, such which ensures appropriate appearance, colour and aroma of a slice of ‘Zgornjesavinjski želodec’, is at least 75 % meat and not more than 25 % fat.

The final product weight is revised from ‘at least 0,7 kg’ to ‘at least 0,6 kg’ and the thickness of the ‘želodec’ from ‘3-5 cm’ to ‘2,5-3,5 cm’.

The reason for this change is the increased consumer demand for thinner and somewhat smaller products.

2.   Method of production

The change in the ratio of meat to fat and the revised weight of the final product must also be taken into account under this point.

The weight of a freshly filled ‘želodec’ is revised from ‘between 1,3 kg and 2,5 kg’ to ‘between 1,2 kg and 4 kg’.

The weight of the raw product is reduced on account of the lower minimum weight of the final product. The increased maximum approved weight of a raw ‘želodec’ is proposed to meet the needs of catering establishments for larger-size products (in order to minimise discards when the ends are trimmed off).

The drying/maturation temperature bracket is lowered from ‘12-18 °C’ to ‘6-16 °C’. The term ‘kašča’ and the phrase ‘and the relative humidity between 60 % and – 80 %’ are deleted.

Given the actual average temperatures in facilities where ‘Zgornjesavinjski želodec’ is dried, which are largely due to the variable weather conditions, the drying temperature is reduced while the temperature interval is increased. The term ‘kašča’ is no longer used to designate facilities where meat is dried. The information about the relative ambient humidity of facilities is deleted, since it is mainly the drying and the humidity of the product that are monitored.

The drying/maturation time is changed from ‘three to five months’ to ‘at least three months’.

This is due to the practical experience of producers of ‘Zgornjesavinjski želodec’ resulting from the variable weather conditions.

The information about weight loss is changed from ‘at least 36 %’ to ‘at least 40 %’.

The changes are due to consumer demand for products which are more matured and drier.

3.   Link

Based on historical facts, the name ‘George VI’ is replaced by ‘George V’.

Following an invitation by King Alexander I of Yugoslavia, the British monarch, King George V (whose reign ended in 1936 with his death), visited the valley of Logarska Dolina in 1932 or 1933. Given that King Alexander was assassinated in Marseille in 1934, it is clear that he could not have hosted King George VI in the Logarska Valley.

4.   Labelling

As a result of changes to EU legislation, the expression ‘Community symbol’ is replaced by ‘EU symbol’ and the words ‘or an appropriate abbreviation’ are added to the statement ‘protected geographical indication’. In addition, an image of the logo for labelling ‘Zgornjesavinjski želodec’, which has up to now appeared only in the specification, is inserted.



EU No: SI-PGI-0105-01140 — 31.7.2013

PDO ( ) PGI ( X )

1.   Name

‘Zgornjesavinjski želodec’

2.   Member State or Third Country


3.   Description of the agricultural product or foodstuff

3.1.   Type of product

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

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

‘Zgornjesavinjski želodec’ (plural: ‘želodci’) is an air-dried/matured meat product made from high-quality pork meat (thigh, shoulder) and firm back fat. Salt and seasoning are added to the meat filling, which is then stuffed into natural casings, such as pig stomachs, pig bladders or beef intestines (the blind gut), or artificial permeable casings. The product takes its name from the traditional practice of stuffing the filling into natural casings, mainly pig stomachs.

‘Zgornjesavinjski želodec’ consists of meat and fat in a ratio of at least 75 % meat and a maximum of 25 % fat. Garlic, salt, pepper and sugar are also added. The use of nitrites, nitrates and other additives is not permitted. The salt content is less than 7 %.

The dried ‘želodec’ is round or rectangular in shape. It weighs at least 0,6 kg and, due to pressing, has a characteristic flat shape and a thickness of 2,5-3,5 cm. The casing is smooth, fits tightly to the filling and is lightly covered with a characteristic greyish brown mould of the genus Penicillium.

The flat shape means that slices of ‘Zgornjesavinjski želodec’ are thin and long. A distinguishing feature of ‘Zgornjesavinjski želodec’ is its pronounced aroma, which is complemented by the added spices that do not mask the basic aromas of the matured meat and the fat.

The texture is gently firm and suitable for cutting into slices. Slices have a characteristic and recognisable ‘mosaic’ made up of the pinkish-red meat part and the particularly visible pieces of bacon, which are white to pale white in colour. In the mouth, slices are smooth and quickly disintegrate.

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

‘Zgornjesavinjski želodec’ is produced using high-quality pork (thigh and shoulder) and firm back fat from meaty breeds of pig and their cross-breeds.

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

The production of ‘Zgornjesavinjski želodec’ (mincing the meat, chopping the back fat, preparing the filling and stuffing ‘želodci’), as well as the drying/maturing of ‘želodci’, must be carried out in the defined geographical area.

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

Certified products are labelled with the name ‘Zgornjesavinjski želodec’, the statement ‘protected geographical indication’ or an appropriate abbreviation, the corresponding EU symbol, the national quality symbol and the logo for ‘Zgornjesavinjski želodec’. The use of the logo is compulsory for all forms of ‘želodec’ that are marketed.


4.   Concise definition of the geographical area

The protected geographical designation is applied only to ‘želodec’ produced in the area of the Upper Savinja Valley. To the north, the border of this area runs along the Olševa ridge, then along the ridge of the Smrekovško Pogorje hills. To the south, it passes via the summits of Dobrovlje and Menina, which separate the Upper Savinja Valley from the Lower Savinja Valley and Tuhinjska Valley. To the west, the border runs through the Črnivec pass and on to Kranjska Reber, the Velika Planina plateau and via the Presedljaj pass to Ojstrica. From there it can be traced along the top ridge of Grintavec to Skuta and then north to the Mrzla Gora mountain. Here it meets the Slovene-Austrian state border, passing north to Pavličevo Sedlo, then turning east and back to Olševa.

5.   Link with the geographical area

The protection of ‘Zgornjesavinjski želodec’ is based on its renown. The chief characteristic of the ‘Zgornjesavinjski želodec’ is the traditional production method. The dried meat products generally produced in other areas of Slovenia are mainly home-made sausages and salami. But in this mountain-encircled region, the recipe for authentic ‘želodec’ has been passed on from generation to generation for centuries. ‘Želodec’ production first developed in the high, mountainous part of the Upper Savinja valley. The first records of the production of ‘Zgornjesavinjski želodec’ probably date back to the beginning of the nineteenth century. The ethnographer Jože Lekše wrote in his manuscripts about the ceremonial importance of ‘želodec’, which was served on special occasions, such as weddings, funeral repasts or family celebrations. In the 20th century ‘želodec’ started to be produced in the lower-lying and more populated parts of the Valley as well, which is proven, among other things, by a handwritten recipe for the production of ‘želodec’ dating from about 1930 from the Logar farm in the Logarska Valley.

Aleksander Videčnik, an author who has researched folk customs and life in the Upper Savinja Valley, relates that, during a visit to King Alexander between the wars, the British King George V is said to have visited the Logarska Valley (part of the Upper Savinja Valley), where the two of them tried ‘Zgornjesavinjski želodec’. He is said to have liked it so much that he subsequently had it sent to him at the British Court.

Over the years the product has become known as an exclusive speciality of this area, since even today it is still one of the main dishes at major events and weddings and on feast days, and people take it to church at Easter to have it blessed.

The characteristics of the Alpine and pre-Alpine climate are combined in the geographical area of the Upper Savinja valley. The predominant type of climate depends mainly on the altitude. The higher areas have an Alpine climate with an average temperature of less than – 3 °C in the coldest month, whereas the lower-lying areas have a temperate pre-Alpine climate. Fresh mountain air comes into the valley of the Savinja and Dreta from the surrounding mountain plateaus, which means that summers are not unpleasantly hot. Autumn is cool, as is spring, while there is usually a long, cold winter. Within these general climatic conditions, local microclimates are also found (e.g. sunny or shady areas or closed valleys).

The main particularity of this area is that the wide temperature differences between sunny and shady areas and highland and lowland areas create local air currents which allow the ‘želodec’ to dry by natural air circulation.

The Upper Savinja valley has a unique microclimate, numerous spruce forests, high surrounding hills and an exceptionally high volume of water in its rivers and streams. As well as the microclimate of the area as a whole, the microclimate of the areas where drying takes place is also exceptionally important for the drying and maturation of ‘želodec’.

Sprucewood, stone and brick are the main materials used in building the drying compartments of the huts in which ‘želodci’ are dried.

These comprehensive specific conditions have a significant impact on the drying and maturation of ‘želodci’ and on their taste and aroma.

In addition to the favourable natural conditions, the quality of ‘želodci’ is due in part to people, who have developed a specific technique for preparing, shaping and drying ‘želodci’ in the production area. ‘Želodci’ are still produced using procedures that respect tradition, and when technological improvements are introduced, the typical shape and sensory properties of the ‘želodci’ do not change. The environment, the smells of spruce forests, together with the climate and the human factor, which includes experience and specific technical and practical knowledge, are essential to the preparation of ‘Zgornjesavinjski želodec’.

Reference to publication of the specification

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

(1)  OJ L 343, 14.12.2012, p. 1.