6.3.2015

Official Journal of the European Union

C 78/9

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 78/09)

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 ACCORDING TO ARTICLE 9

‘PANCETTA DI CALABRIA’

EC No: IT-PDO-0217-1567-19.10.2011

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

—

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

—

☐ 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 maximum thickness of matured ‘Pancetta di Calabria’ has been increased to take better account of traditional processing methods and the size of the original meat cuts.

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 producers must follow to give details of the proof of origin.

Method of production

—

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 specifies 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 animal feed has been clearly specified.

—	The meaning of ‘feeding with swill’ has been clarified.

—

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 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.

—	Authorised additives have been specifically listed. Using the additives protects the product against damage caused by microbial growth, is conducive to the slow maturing process which characterises ‘Pancetta di Calabria’ and helps preserve its qualities against the effects of unwanted fermentation.

—	The maximum thickness and weight of fresh pancetta have been increased to take better account of traditional processing methods.

—	The maximum curing time has been increased from 8 to 14 days to take better account of traditional processing methods.

—	It has been specified that the maturing period of 30 days is the minimum duration in line with traditional production methods.

Labelling

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

—

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)

‘PANCETTA DI CALABRIA’

EC No: IT-PDO-0217-1567-19.10.2011

PGI ( ) PDO ( X )

1. Name

‘Pancetta di Calabria’

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

‘Pancetta di Calabria’ is made from meat from pigs' side ribs. The fresh pancetta, weighing between 3 and 6 kg with the rind, is cut into a rectangular shape the thickness of which is 3-6 cm. Once it has been processed the meat is cured for a period of between 4 and 14 days. Its surface may be covered with chilli powder and other natural ingredients. The maturing period is at least 30 days. At its release for consumption ‘Pancetta di Calabria’ is between 3 and 5 cm thick and rectangular in shape. When cut it is rosy in colour with alternating fine striations of lean meat and fat, and it has an appealing flavour on the palate.

3.3. Raw materials (for processed products only)

‘Pancetta di Calabria’ must be made from meat from pigs bred in the Region of Calabria.

Meat from 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 feedingstuffs 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 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 in proteins, of which it must contain not less than 12 %.

The feed must come from the geographical area of production in line with 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 Region of Calabria and the meat must be selected, wrapped in casing, tied and matured there.

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

—

3.7. Specific rules concerning labelling

The protected ‘Pancetta di Calabria’ 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 ‘Pancetta di Calabria’ PDO logo shown below.

4. Concise definition of the geographical area

‘Pancetta di Calabria’ is produced in the traditional production area made up of the entire Region of Calabria.

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 terrain 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.

Apart from the favourable climatic conditions, the skill of local producers — consolidated and passed down over time — in carrying out specific operations, such as cutting the meat and preparing it for curing, is essential to the production of ‘Pancetta di Calabria’. The use of spices, in particular chilli powder, is another element which is linked to long-standing production techniques.

5.2. Specificity of the product

‘Pancetta di Calabria’ is a matured product within the tradition of Calabrian cured meat. It is made by processing meat from pigs' side ribs, followed by a complex meat-cutting process. ‘Pancetta di Calabria’ is characterised by its rectangular shape and the layer of spices across its surface. When cut it is rosy in colour, with alternating fine striations of lean meat and fat. It has an appealing flavour on the palate.

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)

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

The area in which ‘Pancetta 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 where particular ventilation conditions and temperature variations help maintain optimal conditions inside the maturing premises.

The operators' experience in selecting the meat cuts is essential to the production of ‘Pancetta di Calabria’. The meat cuts used are taken from pigs' side ribs and carefully processed. Before the curing takes place, the rind is trimmed and cut with precision so as to obtain a rectangular, firm shape. True to tradition, moreover, natural condiments which enhance the product's organoleptic qualities are still being used in the production process. 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. ‘Pancetta 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 ‘Pancetta 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’.

(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.