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

(Regulation (EU) No 1151/2012)

‘Chorizo de Cantimpalos’

EU No: PGI-ES-0632-AM01 - 18.7.2023

PDO ( ) PGI (X)

1.   Name of product

‘Chorizo de Cantimpalos’

2.   Member State to which the geographical area belongs

Spain

3.   Member State authority communicating the standard amendment

Instituto Tecnológico Agrario de Castilla y León [Castile and Leon Institute of Agricultural Technology]

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4.   Description of the approved amendment(s)

1.   Product description amendment

A new form called the ‘torpedo’ has been added, exclusively for slicing. The existing specification [not yet amended] refers to the availability of pieces or slices cut from the product in its ‘sarta’, ‘achorizado’ and ‘cular’ forms. Made using an artificial collagen casing over 35 mm in width, the new form is a regular cylindrical shape exceeding 50 cm in length. The procedure for making this form is described in the ‘Method of production’ section. Specifically, the mincing is done using the same grade of mincing disc as for the ‘sarta’ and ‘achorizado’ forms: between 6 mm and 16 mm. The curing time is the same as for the ‘cular’ form: 40 days.

The ‘torpedo’ form was the subject of a study using the production method set out in the specification. The results demonstrate that when this form is presented in slices, it complies with the physical, chemical and organoleptic characteristics laid down in the product specification.

The product is currently sold as slices taken from the forms authorised in the specification: ‘sarta’, ‘achorizado’ and ‘cular’. This causes the following problems.

Firstly, the ‘sarta’ and ‘achorizado’ forms produce rounds with a very small diameter. This is not practical for making sandwiches and filled rolls. In addition, as the ‘cular’ form is stuffed into a natural casing, the thickness is irregular. As a result, different sized slices from a single piece can be found in the same packaging. This is not ideal for sale.

Secondly, with the forms currently available, for the ‘achorizado’ form it is necessary to discard the ends of each piece, around 10 to 15 cm of chorizo. For the ‘sarta’, which is U-shaped, the curved part at the very bottom has to be discarded. This represents very significant waste, which can range between 15 % and 25 % depending on the form.

The ‘torpedo’ form gives slices approximately 4 cm in diameter. The slices are all identical as the chorizo is stuffed in an artificial collagen casing. This is very convenient for making filled rolls. In addition, the artificial collagen casing is easy to peel off before slicing. The waste can be reduced to as little as 3 % to 4 % as each individual piece is over 50 cm in length, usually 70 cm.

This change affects Section 3.2 of the single document.

The amendment affects the single document.

2.   Proof of origin amendment

All reference to the ‘control body’ has been deleted from the text as it was used without distinction for the body carrying out official inspections, the Instituto Tecnológico Agrario de Castilla y León, which is the competent authority, and also to refer to the functions of the Regulatory Board as set out in its rules of governance. The text has therefore been rewritten to exclude matters that should be covered by the specific rules on the functioning of the Regulatory Board, such as managing registers and labelling.

The text has been brought into line with Article 4(2) of Commission Implementing Regulation (EU) No 668/2014 and the section reorganised to make it easier to understand.

This change does not affect the single document.

The amendment does not affect the single document.

3.   Amendment to method of production - Age at slaughter

This change affects Section 3.3 of the single document.

The minimum age of the animals for slaughter has been reduced from 7 months to 6,5 months. The age at slaughter has changed from between 7 and 10 months in the existing specification to 6,5 and 10 months.

A study was conducted on meat from the carcasses of pigs aged 6,5 months and meat from the carcasses of pigs aged over 7 months at slaughter. In both cases, the meat complied with the physical and chemical parameters laid down in the existing specification. Similarly, products made from such meat in both cases comply with the physical and chemical parameters laid down in the specification. With regard to the organoleptic characteristics, these were analysed using triangle tests. No significant differences were found between the two groups of products.

The minimum age of the animals at slaughter has been reduced on account of improved breeding techniques, including handling, feeding, health and animal welfare. These enable younger animals to reach the minimum carcass weight laid down in the specification. The age at slaughter can therefore be reduced from the minimum of 7 months in the existing specification.

The amendment affects the single document.

4.   Amendment to method of production - Live weight of the pigs

This change affects Section 3.3 of the single document.

The weight range, between 115 kg and 175 kg, of the pigs prior to slaughter has been removed.

In order to comply with this requirement, it would be necessary to weigh every animal on the holding. This would be difficult and also cause stress, which could harm the welfare of the animals and the quality of the meat.

Furthermore, the existing specification established that the weight of the carcass can range between 90 kg and 140 kg. This is the weight that is genuinely useful for checking carcasses in the slaughterhouse, where each carcass can be weighed and the weight registered.

The amendment affects the single document.

5.   Amendment to method of production - Analysis of androstenone and skatole in fat

This change affects Section 3.3 of the single document.

The maximum levels of androstenone and skatole in the fat of pig meat have been removed. Nevertheless, the requirement remains for male pigs to be castrated.

Androstenone and skatole accumulate naturally in the fat of male pigs when they reach sexual maturity. Over time, if these natural compounds accumulate, they can be detected when the meat is cooked. In order to prevent these compounds accumulating, piglets are castrated at a very young age. The purpose is to prevent sexual development, during which they could start to produce these two substances.

This amendment is possible because the different operators in the chain carry out sufficient visual checks to ensure that the male pigs are castrated. These checks are much more efficient, and quicker, than analysing the aforementioned substances in the pig fat. The farmers carry out the first check and first segregation of uncastrated males, as it is easy to identify any males that might not be castrated. Even if a farmer failed to make this first segregation and an uncastrated male arrived at the slaughterhouse, it would be easy to identify, and separate, any uncastrated, or partially castrated, males during unloading. Finally, if a farmer had not separated an uncastrated male and the slaughterhouse had not identified it as unsuitable for producing Chorizo de Cantimpalos, the failure to comply with this requirement would be unacceptable in the cutting plant. This is because, if any uncastrated male carcass arrived, the testicles would have to be removed as part of the cutting process. Any such carcass would therefore be separated and classed as unsuitable for producing Chorizo de Cantimpalos.

This sequence of checks covers 100 % of the animals and carcasses, guaranteeing compliance with the requirement.

The amendment affects the single document.

6.   Amendment to method of production - Checks on the pH of carcasses

This change affects Section 3.3 of the single document.

The requirement to check the pH of carcasses in the cutting plant has been removed. The check carried out during slaughter remains.

The pH of the carcass is significant 45 minutes after slaughter. It is therefore measured first at the slaughterhouse. The second measurement, in the cutting plant, can, however, be omitted. Prior checks have already been conducted at the slaughterhouse. Even if these were not effective, PSE and DFD meat could be detected visually and discarded at the time of cutting.

The amendment affects the single document.

7.   Amendment of the method of production - replacing milk protein with meat protein of porcine origin

This change affects Section 3.3 of the single document.

In the existing specification, milk protein is authorised for all the product forms. It has been replaced by meat protein of porcine origin exclusively in the case of the ‘cular’ and ‘torpedo’ forms.

Milk protein appears at point 7 of Annex II, Substances causing allergies or intolerances, of Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. The availability of non-allergenic alternatives that have the same function has led to the decision to replace milk protein with another type of protein.

In the amended specification, the addition of meat protein of porcine origin is not permitted in the ‘sarta’ or ‘achorizado’ forms. However, it is optional in the preparation of the ‘cular’ and ‘torpedo’ forms. In the latter case, it may only be used where the product is to be presented in slices. For these thicker forms, the addition of protein of porcine origin helps to bind the paste and produces more uniform slices.

A study was conducted which confirmed that the final product made with meat protein of porcine origin, using the production method in the specification for the protected geographical indication ‘Chorizo de Cantimpalos’, complies with the required quality characteristics.

The amendment affects the single document.

8.   Amendment to method of production - 6 mm mincing discs

This change affects Section 3.3 of the single document. The 6 mm disc has been added to the mincing discs authorised in the specification. In the existing specification, the diameter of the discs for the ‘sarta’ and ‘achorizado’ forms ranges between 8 mm and 16 mm. For the ‘cular’ form, the diameter ranges between 18 mm and 26 mm. In the amended specification, the range of diameters has been increased for the ‘sarta’ and ‘achorizado’ forms. With the inclusion of the ‘torpedo’, the range is now 6 mm to 16 mm.

The study compared two groups of chorizos in the same form, made in accordance with the production method in the specification. One group used lean meat minced with a 6 mm disc and the other, lean meat minced with an 8 mm disc. The conclusion was that the quality of Chorizo de Cantimpalos is not affected by the use of a 6 mm disc instead of an 8 mm disc for mincing lean meat. Comparative sensory analysis of the two product groups did not find statistically significant differences.

Going back a few decades, the meat was more coarsely minced. Discs with larger holes were used in order to prevent the machine from heating the meat during mincing, which could cause problems for the quality in subsequent curing processes.

The problem that existed in the past has now been solved by processing the meat at colder temperatures, usually at 0 °C. There is also better mincing equipment which scarcely raises the temperature of the meat at all during this stage, and processing plants are refrigerated to between 8 °C and 12 °C.

Using a smaller diameter disc has the advantage of enabling the ingredients to combine more effectively, and enhancing the flavours and aromas.

The amendment affects the single document.

9.   Change in the control body

The section on the ‘Control body’ has been amended. The Instituto Tecnológico Agrario de Castilla y León is now the competent authority.

This does not affect the single document.

The amendment does not affect the single document.

10.   Amendment to ‘Labelling’

This change affects Section 3.6 of the single document.

The requirement to include the EU PGI symbol has been added to the wording required on the labelling.

In addition, references to the labelling of products that use PGI products as ingredients have been deleted. It is not necessary to include them in the labelling section of the specification as there are Commission guidelines, and they are already covered in the PGI rules of governance.

As in other sections, all reference to the control body has been removed.

The logo of the protected geographical indication has been added at the end of the section.

The amendment affects the single document.

11.   Amendments to the layout/presentation

The headings of some sections of the product specification have been changed, and letters added so that the text is better organised.

In the existing product specification: Description, Geographical area, Proof of origin, Method of production, Control body, Labelling

In the amended product specification: A. Name (this section is not in the existing specification), B. Product description, C. Demarcated geographical area, D. Features proving that the product originates in the area, E. Method of production, F. Link with the environment, G. Control body, H. Labelling.

The amendment does not affect the single document.

12.   Amendments removing redundant, unnecessary or superfluous material

The applicable legislation section has been removed because the product specification no longer needs to refer to it.

This change does not affect the single document.

The amendment does not affect the single document.

SINGLE DOCUMENT

‘Chorizo de Cantimpalos’

EU No: PGI-ES-0632-AM01 - 18.7.2023

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

‘Chorizo de Cantimpalos’

2.   Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

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

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

‘Chorizo de Cantimpalos’ is a cured sausage product made from fresh fatty pork, with salt and pepper as basic ingredients, to which garlic and oregano may also be added. It is subjected to a drying and maturing process, over 40 % of which takes place in drying rooms under natural conditions. It may be presented whole, in pieces or sliced.

The different forms in which the chorizo may be presented are:

—	‘sarta’: chorizo sausage, between 25 mm and 35 mm in diameter, in a single piece;

—	‘achorizado’: chorizo sausage, between 30 mm and 50 mm in diameter, tied or stapled to form a string of several sausages;

—	‘cular’: chorizo sausage in pig-gut casing, more than 35 mm in diameter, irregular cylindrical shape depending on the shape of the casing;

—	sliced: chorizo in the ‘torpedo’ form cut into slices from chorizo in an artificial collagen casing

‘Chorizo de Cantimpalos’ must have the following characteristics:

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Morphological, depending on the form: — ‘sarta’: the surface must be dark red in colour, smooth or slightly wrinkled, with no pieces of fat protruding from the exterior. — ‘achorizado’: the surface must be dark red in colour, smooth or slightly wrinkled, with no pieces of fat protruding from the exterior which has a floury whitish mould. — ‘cular’: there is a floury whitish mould on all or part of the exterior. A greenish tint is visible under the mould, caused by oxidation of the casing.

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Physical and chemical properties: — moisture content between 20 % and 40 %; — fat in dry matter: maximum 57 %; — protein in dry matter: minimum 30 %; — hydroxyproline in dry matter: maximum 0,5 %; — total carbohydrates expressed as a percentage of glucose in dry matter: maximum 1,5 % in the ‘sarta’ and ‘achorizado’ forms, and maximum 3 % in the ‘cular’ and ‘torpedo’ forms; — chlorides, expressed as sodium chloride in dry matter: maximum 6 %; — pH between 5,0 and 6,0.

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Organoleptic properties: — consistency: each piece must be firm to the touch, without being excessively hard or soft, all along its length. — appearance on cutting: intense red colour studded with reddish white due to the presence of pieces of pigmented fat. The paste must be fully combined, that is to say it must be homogeneous, compact and free from pieces of fat larger than 0,5 cm in diameter. — aroma: the internal aroma is a combination of various components produced during the maturing process of the meat - slightly acidic, smooth and of medium intensity, along with the aromas of the permitted spices added. No single aroma should dominate. — In the mouth, it feels juicy and firm, easily chewed, not noticeably fibrous and free from undesirable matter such as connective tissue, bone fragments, ganglia and tendons. As a whole, it is pleasantly tasty and mild.

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

The meat comes from fatty white pigs. In the final 3 months of their lives, 75 % of their diet is dry food consisting of barley, wheat and rye.

The meat comes from fatty white pigs of either sex, although males must be castrated. In the final 3 months of their lives, 75 % of their diet is dry food consisting of barley, wheat and rye. They are slaughtered aged between 6.5 and 10 months.

Carcass weight is between 90 kg and 140 kg. During slaughter, the pH of the carcase must be between 5,4 and 6,2.

Only the following basic ingredients may be used to make the chorizo.

a)

Meat of fatty pigs, from registered pig farms, with a lean meat content of between 70 % and 80 %, and a fat content of between 20 % and 30 %, from these specific cuts: flank, fore ribs, trimmings from shoulders and legs of ham, and boned shoulder and leg ham with any fibrous parts, tendons or connective tissue removed. No subcutaneous fats may be included. The fats are uniform, firm and largely resistant to pressure. Meat that has been previously frozen is not permitted, nor is meat that has been stored for more than 6 days, even if it has been refrigerated. The maximum hydroxyproline content of the meat must be 0,4 %. The stearic acid content of the fat must be at least 13 %.

b)	Paprika: dried product made by grinding ripe, healthy and unblemished fruits of the species of peppers Capsicum annuum L. and Capsicum longum D.C. It is used in quantities ranging between 18 g and 25 g per kg of meat. At least 50 % of the paprika used has the PDO ‘Pimentón de La Vera’.

c)	Refined sea salt (sodium chloride), with grains less than 2 mm in size, between 15 g and 22 g per kg of meat.

Optionally, minced garlic may be added with a maximum amount of 4 g per kg of meat. Similarly, oregano may be added with a maximum amount of 0,2 g per kg of meat.

The addition of sugars and meat protein of porcine origin is permitted in ‘Chorizo de Cantimpalos’ in the ‘cular’ and ‘torpedo’ forms.

Phosphates, ascorbic acid and citric acid or their salts may be used. The addition of preservatives is not permitted.

At least 50 % of the paprika used must have the PDO ‘Pimentón de La Vera’. This means that it must come from the demarcated geographical area in the specification of the PDO in question.

The fatty pork must be produced in registered pig farms.

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

Specifically, the chorizo must be prepared, matured and dried within the defined geographical area.

Along with the particular characteristics of the production method, natural drying is the most important stage linked to the demarcated area in order to produce chorizo with the characteristics set out in the section on ‘Description of the product’.

The process follows the procedure in the order indicated below.

First the meat is prepared in the preparation area, at an ambient temperature below 12 °C for a maximum period of 2 hours. Excess fat is removed along with any bits of tendons. The temperature of the meat at the time of mincing must be between 0 °C and 2 °C. The mincers have discs with holes of varying diameter. For ‘sarta’, ‘achorizado’ and ‘torpedo’ forms of chorizo, diameters must be between 6 mm and 16 mm, and for the ‘cular form’, between 18 mm and 26 mm.

After mincing, the meat is mixed with the other authorised ingredients and additives to form a homogeneous paste. This is left to rest in refrigeration chambers at a temperature of between 2 °C and 7 °C for a period of between 12 and 36 hours. The paste has a pH of between 5,5 and 6,5.

After resting, the paste is stuffed into casings which are stapled or tied with thread. There are three colours of thread: red, black and white, depending on the form. The product is then cured.

The minimum duration of the curing process is 21 days for ‘sarta’ chorizo, 24 days for ‘achorizado’ and 40 days for ‘cular’ and ‘torpedo’. The finished chorizo should shrink by at least 25 % of its original size. There are two stages: maturing and drying. Maturing takes place in drying rooms at a temperature between 6 °C and 16 °C and a relative humidity of between 60 % and 85 %. Drying takes place under natural conditions in drying rooms. Drying accounts for over 40 % of the total curing time.

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

The chorizo can be chopped, sliced or packaged by registered operators without geographical restriction.

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

All forms of the protected product placed on the market must bear an alphanumeric identification label with the compulsory EU symbol for protected geographical indication, the name ‘Chorizo de Cantimpalos’ and the form of the chorizo: ‘sarta’, ‘achorizado’ or ‘cular’. The labels must also bear the logo of the PGI itself.

The labels are affixed by the registered operators responsible for production or processing (chopping and/or slicing). They must be affixed is such a way that they cannot be reused.

4.   Concise definition of the geographical area

The geographical area in which the chorizo is produced consists of the following municipalities of the province of Segovia:

Abades, Adrada de Pirón, Aldealengua de Pedraza, Arahuetes, Arcones, Armuña (excluding the Carbonero de Ahusín part), Basardilla, Bercial, Bernardos, Bernuy de Porreros, Brieva, Caballar, Cabañas de Polendos, Cantimpalos, Carbonero el Mayor, Casla, Collado Hermoso, Cubillo, Encinillas, El Espinar, Escobar de Polendos, Espirido, Gallegos, Garcillán, Ituero y Lama, Juarros de Riomoros, La Lastrilla, La Losa, La Matilla, Labajos, Lastras del Pozo, Marazoleja, Marazuela, Martín Miguel, Marugán, Matabuena, Monterrubio, Muñopedro, Navafría, Navas de Riofrío, Navas de San Antonio, Orejana, Ortigosa del Monte, Otero de Herreros, Palazuelos de Eresma, Pedraza, Pelayos del Arroyo, Prádena, Rebollo, Roda de Eresma, Sangarcía, San Ildefonso o La Granja, Santa María la Real de Nieva, Santiuste de Pedraza, Santo Domingo de Pirón, Segovia, Sotosalbos, Tabanera la Luenga, Torrecaballeros, Torreiglesias, Torre Val de San Pedro, Trescasas, Turégano, Valdeprados, Valleruela de Pedraza, Valleruela de Sepúlveda, Valseca, Valverde del Majano, Vegas de Matute, Ventosilla y Tejadilla, Villacastín and Zarzuela del Monte.

These 72 municipalities cover a strip 40 km in width on the north face of the Sierra de Guadarrama mountain range, with a surface area of 2 574 km2.

5.   Link with the geographical area

Special character of the geographical area

The landscape and climate of the geographical production area give rise to favourable climate conditions for drying chorizo naturally. Basically, these conditions are the altitude of over 900 metres, low temperatures, moderate relative humidity and very few misty days per year, in comparison with other areas nearby.

These characteristics are not found in neighbouring areas. To the south is the Sierra de Guadarrama, a colder and damper mountainous area with a higher altitude. To the north are plains with a lower altitude and more mist, where there is no tradition of producing chorizo in the area.

Specificity of the product

The special character of the product is due to:

—	the use of specific cuts of meat: flank, fore ribs, trimmings from shoulders and legs of ham, and boned shoulder and leg ham with any fibrous parts, tendons or connective tissue removed, produced by pigs fed on a diet that is at least 75 % cereal: barley, wheat and rye;

—	the small diameter of the discs used for mincing;

—	the meat paste being rested before it is stuffed into casings, thereby allowing the meat flavours to mingle with the other ingredients, i.e. salt, paprika and garlic. At the same time, a bacterial mould develops which reduces the pH and facilitates subsequent drying;

—	at least half of the paprika used being Pimentón de La Vera PDO.

This gives the chorizo specific characteristics such as the absence of tendons, an intense red colour, small pieces of pigmented fat, firm consistency and a mild flavour.

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 quality of the ‘Chorizo de Cantimpalos’ is the result of the following factors: careful selection of the meats used to prepare it; resting the meat paste before it is stuffed into casings; and the special curing and drying conditions in a geographical area where the altitude and relative lack of mist give a final product that is properly cured in natural conditions.

The quality of the finished product has conferred a reputation on this chorizo attested to by many historical and literary references since the beginning of the 20th century, when the industrial production of chorizo began in the area.

Commercial documents dating from 1928 and 1933 concerning the export of Chorizo de Cantimpalos to Mexico warn of imitations of the product.

Even Camilo José Cela, Nobel laureate for literature, refers to ‘Cantimpalos, famous for its chorizos’ in his 1956 work Judíos, moros y cristianos.

ES C 265/26 Official Journal of the European Union of 30.9.2010.

This reputation extends to the three traditional forms as they present the same organoleptic characteristics in the mouth.

Reference to publication of the product specification

https://www.itacyl.es/calidad-diferenciada/dop-e-igp/listado-dop-agroalimentarias

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(1)   OJ L 179, 19.6.2014, p. 17.