10.3.2015

EN

Official Journal of the European Union

C 82/7

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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

(2015/C 82/08)

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).

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs  (2)

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘SOPPRESSATA DI CALABRIA’

EC No: IT-PDO-0217-1569-19.10.2011

PGI ( ) PDO ( X )

1.   Heading in the specification affected by the amendment

—

    ☐ Name of product

—

    ☒ Product description

—

    ☐ Geographical area

—

    ☒ Proof of origin

—

    ☒ Method of production

—

    ☐ Link

—

    ☒ Labelling

—

    ☐ National requirements

—

    ☐ Other (to be specified)

2.   Type of amendment(s)

—

    ☐ Amendment to Single Document or Summary Sheet

—

    ☒ Amendment to the Specification of the registered PDO or PGI for which neither the Single Document nor the Summary Sheet has been published

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    ☐ Amendment to Specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006)

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    ☐ Temporary amendment to Specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s)

Product description

—	The precise metric requirements have been set out in detail and the term ‘approximately’ in the current text removed.

—	It has now been specified that the colour characteristics of ‘Soppressata di Calabria’ depend on the ingredients and spices used.

Proof of origin

—	The text of the product specification has been brought up to date with the requirements of Regulation (EU) No 1151/2012 as regards the procedures that manufacturers must follow to give details of the proof of origin.

Method of production

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The requirements for breed and for age and weight at slaughter have been set out in more detail and the native ‘Apulian-Calabrian’ breed with its typical black coat has been added to the list of authorised breeds. A breed register has been set up based on the characteristics of the native population of this breed historically found in Puglia (Apulo) and Calabria. The ‘Duroc’ breed has been added to the list of authorised breeds due to its widespread presence in the pigs' area of origin. The amended text also identifies the breeds that may absolutely not be used because they do not fit the description of heavy breeds suited for use in the cured meat industry.

—	With regard to identification, a tattoo on the animal's hind legs bearing the identification code of the pig's birth farm may now be used instead of the mark provided for in the current specification.

—	The required protein content of the feed has been clearly specified.

—	The meaning of ‘feeding with swill’ in the current text has been clarified.

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The ingredients to be used have been clarified, correcting the obvious material error in the current text which stated: ‘red pepper provided for in the applicable provisions of law’. The words ‘red pepper’ should have been followed by additional text on the ingredients and additives ‘provided for in the applicable provisions of law’ which had been omitted due to a transcription error. The amendment accurately defines ‘red pepper’ more accurately as ‘chilli pepper/bell pepper’, both belonging to the genus Capsicum L. Natural ingredients not included in the current text have been expressly listed to reflect historical practices in the area of origin.

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Authorised additives have been specifically listed. While these additives do not affect the link between the product and the area, as they do not alter the product's organoleptic characteristics, they do help preserve it against the effects of unwanted fermentation. Using the additives protects the product against damage from microbes and helps the typical slow maturing process.

—

Minimum and maximum limits have been defined for the number of cuts used in the production of ‘Soppressata di Calabria’. This amendment has made the existing requirement more restrictive. Moreover, there is now the option of using a lean meat cut, the fillet, which is already traditionally used to produce ‘Soppressata di Calabria’. This corrects a mistake in the current specification.

—	The minimum quantity of fat used in the mixture has been reduced in order to decrease the calorie count of the product.

—	‘Soppressata di Calabria’ intended purely to be sold sliced may now have a longer shape and be packed in edible collagen casings. These provisions improve slicing and reduce processing waste.

—	It has been specified that the maturing period of 45 days is the minimum duration in line with traditional production methods.

Labelling

—	A ‘Soppressata di Calabria’ PDO identification logo has been introduced.

—	There is now an option of including the words ‘piccante’ (‘strong’), ‘dolce’ (‘mild’) and ‘bianca’ (‘white’) on the labels to show that chilli pepper and red pepper purée have been used.

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Under the amended provisions, the product may be sold whole, in pieces or slices in vacuum or modified atmosphere packaging. This has not been possible under the current specification but has become necessary so as to adapt to new ways of purchasing and consuming the product while preserving its organoleptic characteristics.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs  (3)

‘SOPPRESSATA DI CALABRIA’

EC No: IT-PDO-0217-1569-19.10.2011

PGI ( ) PDO ( X )

1.   Name

2.   Member State or Third Country

Italy

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

‘Soppressata di Calabria’ is made from a mixture of coarsely minced, non-frozen pigmeat from the ham (not less than 50 %), the shoulder and/or the fillet (not more than 50 %), with selected fat from the front of the loin, close to the nape, and natural aromatic ingredients (salt, whole or ground black pepper, strong or mild red chilli pepper/red bell pepper (genus Capsicum L.), ground and/or as a purée, wine, spices and natural aromas). The percentage of selected fat in the mixture should be between 4 % and 15 % for each kilogram of processed meat. ‘Soppressata di Calabria’ must be left to mature for at least 45 days. When placed on the market ‘Soppressata di Calabria’ has the following characteristics: shape: like a slightly flattened cylinder, total length between 10 cm and 18 cm and total diameter between 4 and 8 cm; when cut it is compact to soft, with a natural red or bright red colour depending on the ingredients used in the mixture.

‘Soppressata di Calabria’ intended purely to be sold sliced and vacuum-packed or packed in a protective atmosphere may be wrapped in edible collagen casings and have a length of between 40 and 60 cm.

3.3.   Raw materials (for processed products only)

The meat used in ‘Soppressata di Calabria’ must come from pigs reared in the Calabria Region.

The meat of boars and sows may not be used.

The pigs' genetic properties must match those typical of Italian heavy pigs, found in traditional large breeds such as:

—	the Apulian-Calabrian breed;

—	the Large White and Italian Landrace breeds as improved in accordance with the Italian herd book, or offspring of boars of these breeds;

—	pigs bred from Italian Duroc boars, as improved in accordance with the Italian herd book;

—	pigs bred from boars of other breeds or mixed-breed boars, provided that these boars, born in Italy or abroad, are reared under selection or cross-breeding schemes whose aims are not incompatible with those of the Italian herd book for the production of heavy pigs.

In contrast, the following animals may not be used:

—	pigs carrying unfavourable traits, in particular susceptibility to stress (PSS);

—	pure-bred animals of the Belgian Landrace, Hampshire, Pietrain and Spotted breeds.

The average weight of a batch of pigs at slaughter must be at least 140 kg.

3.4.   Feed (for products of animal origin only)

The pigs must be fed on compound feeding stuffs containing at least 50 % barley, field beans, corn, acorns or chickpeas.

Cassava, potatoes or by-products that could give the meat and fat undesirable flavours and odours may not be used in the feed.

In order to ensure that the meat is sufficiently compact for fattening, it is forbidden to feed the animals with swill. Feeding with swill means the use of dairy by-products.

For at least the last two months before slaughter, the feed must be high on proteins, of which it must contain not less than 12 %.

The feed must come from the geographical area of production, according to market availability.

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

The pigs must be reared and slaughtered in the Calabria Region and the meat must be selected, wrapped in casing, tied and matured there.

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

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3.7.   Specific rules concerning labelling

The ‘Soppressata di Calabria’ protected designation of origin must be indicated in clear and indelible letters, clearly distinguishable from any other text on the label or tag attached to the product or on the packaging of product portions, and must immediately be followed by the words ‘Denominazione d'Origine Protetta’ (‘Protected Designation of Origin’).

The label must bear the following ‘Soppressata di Calabria’ PDO logo.

The label may also include the words ‘piccante’ (‘strong’), ‘dolce’ (‘mild’) or ‘bianca’ (‘white’, to show whether strong or mild red chilli pepper/red bell pepper (genus Capsicum L.) has been used or no such ingredients have been used in the production of ‘Soppressata di Calabria’.

4.   Concise definition of the geographical area

The traditional area of production for ‘Soppressata di Calabria’ is the Calabria Region.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The geographical area of production lies in the south of Italy and is characterised by a warm-temperate climate with low rainfall concentrated in the winter period. The territory is mainly hilly and mountainous, but, due to its peninsular location, it has over 800 km of coastline on the Tyrrhenian and Ionian Seas. The combination of sea, hills and mountains makes for a specific Mediterranean climate.

‘Soppressata di Calabria’ is a product steeped in Calabrian tradition and practice. The skill of the operators in selecting the cuts of meat used to make the mixture, as well as the use of spices and natural aromas, is of major importance in preparing ‘Soppressata di Calabria’.

5.2.   Specificity of the product

‘Soppressata di Calabria’ is a matured product within the tradition of Calabrian cured meat. It is made from a mixture of coarsely minced meat from the ham, the shoulder and/or the fillet, with selected fat from the front of the loin, close to the nape, and natural aromatic ingredients. Moreover, the slightly flattened shape and the typical spicy flavour from the ingredients used help distinguish this product from others.

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)

‘Soppressata di Calabria’ owes its qualities to environmental conditions and natural and human factors.

The area in which ‘Soppressata di Calabria’ is produced and processed is characterised by its typical southern Italian climate with low rainfall, mainly concentrated in the winter period, and its geographical location which also provides for ventilation and temperature variation, thus maintaining optimum conditions within the maturing premises.

The operators' experience in processing the cuts of meat is important for the preparation of ‘Soppressata di Calabria’. These selected cuts of lean meat are coarsely minced and mixed with fat and spices. The use of natural aromatic essences in this process, true to Calabrian tradition, is what makes ‘Soppressata di Calabria’ so special.

In addition, the care taken by the operators when casing and maturing the sausage is important in guaranteeing that the product maintains the characteristic flattened shape and the right consistency.

The product, the raw material and the name are very closely linked to the social and economic history of the geographical area, which gave rise to typical traditions and customs. Of particular importance is the use of meat from Italian heavy pig breeds, whose feed includes plant products specific to the area. ‘Soppressata di Calabria’ is therefore closely linked to the geographical area due to the climate of the region, the feed used for rearing the pigs and the human factors at play.

Reference to the publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (4))

The Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Soppressata di Calabria’ as a protected designation of origin in Official Gazette of the Italian Republic No 171 of 25 July 2011.

The full text of the product specification is available on the internet: 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 IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di Produzione all'esame dell'UE’.

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(1)  OJ L 343, 14.12.2012, p. 1.

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

(3)  Replaced by Regulation (EU) No 1151/2012.

(4)  See footnote 3.

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