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

2014/C 75/06

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

APPLICATION FOR REGISTRATION OF A TRADITIONAL SPECIALTY GUARANTEED (TSG)

COUNCIL REGULATION (EC) No 509/2006

on agricultural products and foodstuffs as traditional specialities guaranteed  (2)

‘КАЙСЕРОВАН ВРАТ ТРАКИЯ’ (‘KAYSEROVAN VRAT TRAKIYA’)

EC No: BG-TSG-0007-01018-23.07.2012

1.   Name and address of the applicant group

Name of group or organisation (if relevant): Sdruzhenie Traditsionni surovo-susheni mesni produkti (Traditional Dried Raw Meat Products Association (STSSMP))

Address:

Tel. +359 29712671

Fax +359 29733069

E-mail: office@amb-bg.com

2.   Member State or Third Country

Bulgaria

3.   Product specification

3.1.   Name(s) to be registered (Article 2 of Regulation (ЕC) No 1216/2007)

‘Кайсерован врат Тракия’ (‘Kayserovan vrat Trakiya’)

3.2.   Whether the name

The name ‘Kayserovan vrat Trakiya’ was first introduced in 1980 in a standardisation document for its production — Industry standard 18-71996-80, drawn up by two Bulgarian researchers — Dzhevizov and Kiseva. The product rapidly became popular, and has now been traditionally produced in Bulgaria under the above name for over 30 years. The name is also specific in itself because it includes the main ingredients of the product described under point 3.6.

3.3.   Whether reservation of the name is sought under Article 13(2) of Regulation (ЕC) No 509/2006

3.4.   Type of product

3.5.   Description of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(1) of Commission Regulation (EC) No 1216/2007)

‘Kayserovan vrat Trakiya’ is a raw-cured delicacy of uncut meat. It is prepared from fresh boneless pork collar. It is pressed repeatedly during curing and coated with the Kaiser mixture (kayserova smes) of natural herbs and white wine. It is suitable for direct consumption by all consumer groups.

Physical properties — shape and dimensions

Chemical properties

Organoleptic properties

3.6.   Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(2) of Regulation (EC) No 1216/2007)

For the production of ‘Kayserovan vrat Trakiya’, the following ingredients and additives are required:

Production method

For the production of ‘Kayserovan vrat Trakiya’, fresh fully-matured pork neck with a pH value of 5,6 to 6,2 is used. The meat is carefully boned, leaving the muscle groups intact. The forward boundary runs between the occipital bone and the first cervical vertebra, the rear one between the fifth and sixth thoracic vertebrae and down from the fifth intercostal space. The lower limit horizontally cuts through the first five ribs. The boned meat is cleaned of blood and is shaped and trimmed. The shaped pork collars are arranged in suitable clean containers for salting. The mixture of cooking salt, ascorbic acid, potassium or sodium nitrate and refined crystal sugar is rubbed in by hand or mechanically. The salted collars are tightly arranged in plastic or stainless-steel containers for maturation in a cold store with an air temperature of between 0 °C and 4 °C. After 3 to 4 days, the arrangement of the pieces is reversed (the top and bottom pieces are swapped) and they are left for at least another 10 days under the same conditions until they are fully and evenly salted. A looped string is attached to each salted collar and they are hung on wooden and/or metal frames (rods) arranged on stainless-steel sausage trolleys. The pieces are not allowed to come into contact with one another. They are left hanging on the trolley to drain for up to 24 hours at an air temperature not exceeding 12 °С. They are then placed in natural or air-conditioned drying chambers with temperature and humidity regulation. Drying takes place at an air temperature of 12-17 °С and a relative humidity of 70-85 %. During drying and curing they are pressed several times. Pressing lasts between 12 and 24 hours. Initial pressing takes place when the pieces of ‘Kayserovan vrat Trakiya’ are moderately dry to the touch and a slight crust can be felt. Before they are pressed, they must be sorted according to thickness. Drying continues until the meat has obtained a dense elasticity and water content no longer exceeds 40 % of overall mass. After final pressing, the pieces are coated with the Kaiser mixture, comprising spices, water and white wine according to the recipe, which is well smoothed in to give a 2-3 mm thick layer. They are then hung to dry until the mixture has dried completely to form a crust. The fenugreek is carefully ground in advance and soaked in lukewarm water for 24 hours.

3.7.   Specific character of the agricultural product or foodstuff (Article 3(3) of Commission Regulation (EC) No 1216/2007)

Taste and aromatic properties of the product

The carefully selected and sorted fresh pork collar and the Kaiser mixture give ‘Kayserovan vrat Trakiya’ its inimitable flavour and aroma.

No starter cultures or pH regulators are used in the production of ‘Kayserovan vrat Trakiya’, which distinguishes it from products manufactured using innovative technologies.

Specific flattened shape of the pieces

The characteristic shape is obtained by repeated pressing during the drying process.

3.8.   Traditional character of the agricultural product or foodstuff (Article 3(4) of Regulation (EC) No 1216/2007)

‘Kayserovan vrat Trakiya’ belongs to the group of raw-cured and pressed uncut pork delicacies. It is one of a wide range of meat products that have been produced for decades in Bulgaria. Its production in Bulgaria boasts a tradition of over 30 years.

Historical data on the technology and recipe for the production of ‘Kayserovan vrat Trakiya’ are contained in the standardisation document on product requirements ON 18-71996-80 — ‘Plovdiv’ biltong/jerky, ‘Rodopa’ biltong/jerky, ‘Kayserovan svinski vrat Trakiya’, National Agro-Industrial Union (NAPS), Sofia, 1980. The production technique is set out in Technical Instruction No 326 of 20 October 1980 for the production of ‘Plovdiv’ and ‘Rodopa’ biltong/jerky and ‘Kayserovan svinski vrat Trakiya’, National Agro-Industrial Union (NAPS), Sofia, 1980, drawn up by the researchers Dzhevizov and Kiseva in Plovdiv.

In the traditional ‘Kayserovan vrat Trakiya’ production method, certain parameters (temperature and humidity) must be maintained during the drying process. In addition, presses with wooden surfaces are used by way of derogation under Article 10(4) of Regulation (EC) No 853/2004 of the European Parliament and of the Council. This creates favourable conditions for the desired microflora to develop naturally during drying. Pressing gives the product its characteristic flattened shape and its specific traditional flavour which has remained unchanged up to the present day.

3.9.   Minimum requirements and procedures to check the specific character (Article 4 of Regulation (EC) No 1216/2007)

During and after the ‘Kayserovan vrat Trakiya’ production process the following is checked:

The above parameters must be checked once a year. If an irregularity is found at any stage, this frequency is increased to once every six months.

4.   Authorities or bodies verifying compliance with the product verification

4.1.   Name and address

4.2.   Specific tasks of the authorities or bodies

The inspection body referred to under point 4.1 verifies compliance with all the criteria set out in the specifications.

(1)  OJ L 343, 14.12.2012, p. 1.

(2)  OJ L 93, 31.3.2006, p. 1. Replaced by Regulation (EU) No 1151/2012.