12.11.2019

Official Journal of the European Union

C 384/4

Euro exchange rates (1)

11 November 2019

(2019/C 384/04)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,1041
JPY	Japanese yen	120,29
DKK	Danish krone	7,4722
GBP	Pound sterling	0,85743
SEK	Swedish krona	10,7085
CHF	Swiss franc	1,0972
ISK	Iceland króna	137,70
NOK	Norwegian krone	10,0910
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,510
HUF	Hungarian forint	334,35
PLN	Polish zloty	4,2737
RON	Romanian leu	4,7643
TRY	Turkish lira	6,3722
AUD	Australian dollar	1,6105
CAD	Canadian dollar	1,4607
HKD	Hong Kong dollar	8,6422
NZD	New Zealand dollar	1,7348
SGD	Singapore dollar	1,5025
KRW	South Korean won	1 288,00
ZAR	South African rand	16,4150
CNY	Chinese yuan renminbi	7,7404
HRK	Croatian kuna	7,4391
IDR	Indonesian rupiah	15 540,68
MYR	Malaysian ringgit	4,5749
PHP	Philippine peso	56,138
RUB	Russian rouble	70,5319
THB	Thai baht	33,493
BRL	Brazilian real	4,5949
MXN	Mexican peso	21,1057
INR	Indian rupee	78,9905

(1) Source: reference exchange rate published by the ECB.

12.11.2019

Official Journal of the European Union

C 384/6

Prior notification of a concentration

(Case M.9399 — Remondis/ALFA Rohstoffhandel München/Geiger Beteiligung/Durmin Beteiligung/Garching Hochbrück)

Candidate case for simplified procedure

(Text with EEA relevance)

(2019/C 384/06)

On 31 October 2019, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1).

This notification concerns the following undertakings:

—	ALFA Rohstoffhandel München GmbH (‘ALFA’, Germany), controlled by Remondis (‘Remondis Group’, Germany), which in turn is ultimately controlled by Rethmann SE & Co. KG (Germany),

—	Geiger GmbH & Co. KG (‘Geiger’, Germany),

—	Durmin Entsorgung und Logistik GmbH (‘Durmin’, Germany), jointly controlled by Dettmer Group KG (Germany) and Remineral Rohstoffverwertung & Entsorgung GmbH & Co. KG (Germany),

—	Garching Hochbrück Vermögensverwaltung GmbH (‘Garching Hochbrück’, Germany), which is jointly controlled by Geiger and Durmin.

ALFA, Geiger and Durmin acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of Garching Hochbrück and therefore Garching Hochbrück’s subsidiary RM Recycling München GmbH & Co. KG (‘RM Recycling’, Germany).

The concentration is accomplished by way of purchase of shares.

The business activities of the undertakings concerned are:

—	ALFA specialises in the collection and sale of metal and non-metal scrap,

—	Geiger provides infrastructure, real estate, environment-related services and products, in particular collection and disposal of building waste,

—	Durmin is active in the collection and processing of mineral waste,

—	Garching Hochbrück, through its subsidiary RM Recycling, specialises in the collection and processing of metal scrap and other hazardous and non-hazardous industrial and non-industrial waste.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

Pursuant to the Commission Notice on a simplified procedure for treatment of certain concentrations under the Council Regulation (EC) No 139/2004 (2) it should be noted that this case is a candidate for treatment under the procedure set out in the Notice.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

M.9399 — Remondis/ALFA Rohstoffhandel München/Geiger Beteiligung/Durmin Beteiligung/Garching Hochbrück

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

(2) OJ C 366, 14.12.2013, p. 5.

12.11.2019

Official Journal of the European Union

C 384/8

Prior notification of a concentration

(Case M.9557 — Swisscom/AMAG Group/Zürich Insurance Group/autoSense)

Candidate case for simplified procedure

(Text with EEA relevance)

(2019/C 384/07)

On 31 October 2019, the Commission received notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1).

This notification concerns the following undertakings:

—	Swisscom (Schweiz) AG (‘Swisscom’, Switzerland), belonging to Swisscom AG,

—	AMAG Import AG (‘AMAG’, Switzerland), belonging to AMAG Group AG,

—	Zürich Versicherungs-Gesellschaft AG (‘Zurich’, Switzerland), belonging to Zurich Insurance Group AG,

—	autoSense AG (‘autoSense’, Switzerland), currently controlled by Swisscom and AMAG.

Swisscom, AMAG and Zurich acquire within the meaning of Article 3(1)(b) and 3(4) of the Merger Regulation joint control of autoSense.

The concentration is accomplished by way of purchase of shares.

The business activities of the undertakings concerned are:

—	for Swisscom: Swiss telecommunications provider,

—	for AMAG: Swiss car importer and dealer, active also in related services such as leasing and maintenance,

—	for Zurich: Swiss diversified insurance company active in international and local markets,

—	for autoSense: Swiss provider of products and services in the field of connected cars.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope of the Merger Regulation. However, the final decision on this point is reserved.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. The following reference should always be specified:

Case M.9557 — Swisscom/AMAG Group/Zürich Insurance Group/autoSense

Observations can be sent to the Commission by email, by fax, or by post. Please use the contact details below:

Email: COMP-MERGER-REGISTRY@ec.europa.eu

Fax +32 22964301

Postal address:

European Commission

Directorate-General for Competition

Merger Registry

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

(1) OJ L 24, 29.1.2004, p. 1 (the ‘Merger Regulation’).

(2) OJ C 366, 14.12.2013, p. 5.

12.11.2019

Official Journal of the European Union

C 384/10

Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council

(2019/C 384/08)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s DOOR database.

SINGLE DOCUMENT

‘WEST COUNTRY BEEF’

EU No: PGI-GB-0668-AM02 – 1.8.2018

PDO () PGI (x)

1. Name(s)

‘West Country Beef’

2. Member State or Third Country

United Kingdom

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.1 Fresh Meat (and offal)

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

‘West Country Beef’ is the name applied to carcases, sides or cuts of beef derived from cattle born and raised in the West Country region of England and slaughtered in accordance with Meat South West (MSW) or equivalent standards, in approved abattoirs within the West Country region, or outside of the area. These approved plants will have been inspected by an independent inspector to ensure full traceability and authenticity of product. The plants will be licensed by Meat South West as approved to process ‘West Country Beef’.

All livestock is reared in line with agreed, high standards of husbandry and welfare, providing assurance of its safety.

Production must meet the following minimum requirements:

—	born, reared and finished within the West Country region

—	fed a forage based diet

—	comply with all current legislation

—	possess and be aware of all relevant Codes of Practice

—	ensure the health and welfare of the stock based on The Five Freedoms

—	ensure that full traceability systems are in place

—	ensure livestock are managed by competent stockmen and trained staff

—	ensure the safety and welfare of animals during transport, marketing and prior to slaughter

—	slaughter occurs in an approved and licensed facility with full traceability to ensure authenticity of product

The farms and processing plants are inspected by independent inspectors with a defined inspection protocol.

To comply with the requirements of the ‘West Country Beef’ scheme, producers are required during the inspections to demonstrate the cattle are born, reared and finished within the West Country region. A feed log is required and proof provided that the cattle have been fed on a diet comprising of at least 70 % forage. The scheme requires an extensive system with a very minimum of six months grazing.

The specific grass-based diet improves the chemical composition of beef muscle (see Table 1 below) and also improves organoleptic qualities of the meat, when compared to concentrate fed cattle.

Table 1

Fatty acid composition (mg/100g muscle) and vitamin E content (mg/kg) of beef loin muscle

	Concentrates	Silage	Grass
18:2 (2)	210	87	76
18:3 (3)	8,1	48,7	35,6
EPA (4)	2,6	19,7	19,2
DHA (5)	0,5	5,1	2,8
18:2/18:3	27,2	1,8	2,1
Vitamin E	1,4	3,3	4,2

This results in more consistently tasty meat, giving an excellent eating experience. The natural marbling of the meat with intra-muscular fatty tissues adds flavour and succulence. The colour of the fat can be from white to yellow, but the specific diet encourages a cream colour. The meat colour varies from pink to dark red, with the maturation resulting in the meat being darker red.

The cattle are finished, for a minimum of 60 days. The majority of stock start to finish naturally themselves – the age or weight varies as there are breed differences (a finishing weight between 200 and 500 kg dead weight is ideal).

The meat will receive a minimum of 10 days conditioning at refrigeration temperatures, a process known as maturation starting at the date of kill. During maturation the natural enzymes within the meat break down the connective tissues and thus improve the tenderness and eating quality of the meat. For cuts that are traditionally slow cooked such as brisket and shin there is no minimum maturation time. These periods may be reduced by the application of high voltage electrical stimulation as these reduce the risk of cold shortening, or hip suspension, which improves the tenderness of the meat. Records are kept to show temperatures, processes and times to ensure the carcases are cooled and matured correctly.

The carcase classification specification (based on the EUROP system), to ensure optimum eating quality, is:

Carcases classified as conformation -O or better, with a fatness of 2 to 4H.

After slaughter ‘West Country Beef’ is marketed to the trade in a number of forms as follows:

—	Whole carcase, excluding inedible offal, hide, head and feet;

—	Whole side: half of the carcase, split lengthwise;

—	Hindquarter/forequarter: the whole side split between the 10th/11th ribs from the anterior (or otherwise similarly by arrangement);

—	Primal cuts: produced by dividing carcases/sides into smaller, recognised parts (to satisfy customer preferences). These cuts may be presented bone-in or boneless and in protective packaging.

—	Edible offal harvested prior to classification.

‘West Country Beef’ may be sold fresh (refrigerated) or frozen.

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

The livestock may be fed supplements at the weaning and finishing stage. In which case, the details of the ingredients and purchase are recorded by the farmer and checked by the assurance inspectors. The time the animal is supplemented is determined by taking into account factors such as animal welfare and marketing.

The maximum amount of supplementary feed is 30 %, with forage at 70 %. The supplementary feeding would be when required, such as during winter months or the weaning and finishing periods.

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

All livestock is reared in line with agreed, high standards of husbandry and welfare, providing assurance of its safety.

Production must meet the following minimum requirements:

—	born, reared and finished within the West Country region

—	fed a forage based diet

—	comply with all current legislation possess and be aware of all relevant Codes of Practice

—	ensure the health and welfare of the stock based on The Five Freedoms

—	ensure that full traceability systems are in place

—	ensure livestock are managed by competent stockmen and trained staff

—	ensure the safety and welfare of animals during transport, marketing and prior to slaughter

—	slaughter occurs in an approved and licensed facility with full traceability to ensure authenticity of product.

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

—

4. Concise definition of the geographical area

The geographical area consists of the six counties of Cornwall, Devon, Dorset, Gloucestershire, Somerset and Wiltshire, which together make up the West Country region of England.

5. Link with the geographical area

Specificity of the geographical area:

‘The link between ‘West Country Beef’ and the geographical area is based on given quality and other characteristics of the product.

The West Country of England is properly describable as a grassland peninsula. The distinction between grassland and arable farming has developed partly as the result of the different soil type. The West Country has a high proportion of gley and brown soils which support grass growth but are not ideally suited to arable farming. Arable growing areas have a higher proportion of clay and sandy soils, more easily drained. Further, the West Country has the highest average temperature and the highest minimum and maximum temperatures in the UK.

The West Country is the largest, most agricultural region in England. Its environment is one of the richest in the UK. Its farms produce an estimated 24 % of beef in England and it is this, together with its 21 % share of sheep production, which has helped shape and maintain the landscape and heritage of the region. The high density of livestock has encouraged the development of a large meat processing sector which creates much-needed employment opportunities in the region.

The West Country’s combination of warm and mild temperatures, well-distributed rainfall through the year, and deep moisture-retentive soils means the grass and forage crops can be made and grazed for almost all the year. Grass grows in much of the region for over 300 days of the year. This year-round production is the norm in the West Country and explains why livestock production predominates. In addition, over 25 % of the West Country’s grassland is situated either in National Parks or Areas of Natural Beauty (AONB) and the region has over 57 % of the UK’s flower-rich meadows. Research undertaken by Bristol University shows that beef flavour is deeper and more liked on grass than concentrate feeding.

Specificity of the product:

There is a high reliance on fresh grass and conserved grass in the West Country. This produces a characteristic effect on meat quality and the nutritional value of beef in terms of fatty acid composition, vitamin E content and sensory quality. Scientific experiments have clearly demonstrated these effects. They showed a difference in fatty acid composition between steers produced on a grain-based (concentrate) diet and on a grass-based diet (Table 1). Those fed grass silage had higher levels of fat in muscle and the fatty acid profile was quite different. Linoleic acid and its product (arachidonic acid), both n-6 (omega-6) fatty acids, were higher in muscle of the steers fed concentrate; and linolenic acid and its products eicosapentaenoic EPA and docosahexaenoic DHA, all n-3 (omega-3) fatty acids, were higher in muscle of the steers fed grass silage and fresh grass. The ratio of n-6 fatty acids to n-3 fatty acids was much higher in the animals fed concentrate. The recommended ratio for the human diet is 4 or below which was easily achieved in the grass-fed beef but not in the concentrate – fed beef. A simple ratio which distinguishes grass – fed from concentrate – fed beef is 18:2/18:3, this being around 2 and 27 in Table 1 for grass and concentrate – fed beef respectively.

Grass, whether fresh or conserved, is a source of α-linolenic acid, which can be converted in the animal to long chain n-3 (omega-3) polyunsaturated fatty acids (PUFA), valuable nutrients in the human diet. Grass also contains vitamin E and both n-3 fatty acids and vitamin E are at higher concentrations in grass-fed beef. These nutrients also affect the taste of the meat.

Thus, grass and grass forage diets demonstrably produce a distinctive fatty acid profile in muscle that distinguishes them from concentrate diets. Values of around 1,0 % linolenic acid, 0,5 % EPA and 0,1 % DHA are descriptive of grass-reared beef. These are the percentages of the fatty acids present; this is the way fatty acid composition is often described. This effect benefits ‘West Country Beef’. Vitamin E found naturally in grass is incorporated into muscle and fat tissue in cattle. Steers fed grass silage had at least double the concentration of vitamin E in muscle than those fed concentrate (Table 1). This causes the meat to retain its bright red colour for 2 extra days during retail display.

British studies concluded that the taste of beef is better in grass-finished cattle than grain-fed cattle. The score for beef flavour was higher with grass than concentrate. The score for abnormal flavour was highest for concentrate.

The independent report commissioned by Meat South West from which the above conclusions were extracted shows a summary of the special characteristics to be a low ratio of n-6 fatty acids to n-3 fatty acids and a high concentration of vitamin E.

—	18:2/18:3 ratio less than 4

—	Vitamin E 3,0 mg/kg loin muscle

The West Country of England, as a result of its climate, topography, geology and the consequent lushness of grass production, imparts particular qualities to cattle reared in the region, and thence to the meat from those animals. A high proportion of its farmed area is grass, which is ideally suited to cattle production and can also be used in supplementary feed.

There is a strong and objective scientific case that beef produced and processed in the West Country of England has qualities that are inherently linked to that geographical area, because of the greater availability of and reliance on grass in the diet, leading to higher concentrations of n-3 PUFA and vitamin E in the meat.

Grass growth is affected by soil type, temperature, rainfall and sunshine. A further important factor is topography, with grass growth declining with altitude. The more favourable climate in the West Country increases the number of grass-growing days in comparison with other regions. Grass grows for more than 220 days of the year in all parts of the West Country which is not true of any other part of Britain, with parts achieving over 300 days of grass growth. As a result, cattle produced in the West Country have a greater access to grass and grass products than those in most other parts of Britain or elsewhere in the EU.

These values are achieved in beef from cattle which are born, reared and finished in the West Country of England where animals have access to fresh grass for longer than in other regions because of the warm wet climate and where production systems are based on extensive production from grass. Climatic changes in the future are likely to favour grass farming in the West Country even more than at present.

Meat South West estimates the total contribution of the red meat sector to the West Country economy at GBP 3 billion per annum and 28 000 jobs. The continuation of livestock production is essential if the region’s environment and heritage are to be protected. Indeed it is that special environment that is the basis for the characteristics that are inherently developed in ‘West Country Beef’ as a consequence of the source animals being raised in the region.

Historically the most common cattle breeds in the region have been South Devon and Ruby Red. However many native and continental breeds are also well suited to the region’s landscape and perform well on the region’s grasses. ‘West Country Beef’ can therefore be produced from any breed of cattle. The diversity of landscapes allows a stratified livestock industry to exist within the region’s boundaries. The upland areas of Exmoor, Dartmoor and Bodmin Moor provide the breeding grounds and summer grazing for traditional beef herds, and the lowland grasslands and coastal regions, where grass continues to grow for most of the year, provides ideal finishing pastures.

Reference to publication of the specification

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

https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/762878/west-country-beef-pgi-spec.pdf

(1) OJ L 179, 19.6.2014, p. 17.

(2) Linoleic.

(3) Linolenic.

(4) Eicosapentaenoic.

(5) Docosahexaenoic.

12.11.2019

Official Journal of the European Union

C 384/16

(2019/C 384/09)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s DOOR database.

SINGLE DOCUMENT

‘MEL DOS AÇORES’

EU No: PDO-PT-0268-AM01 — 2.1.2019

PDO (X) PGI ()

1. Name(s)

‘Mel dos Açores’

2. Member State or third country

Portugal

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.4. Other products of animal origin (eggs, honey, various dairy products except butter, etc.)

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

‘Mel dos Açores’ is a nectar honey produced in the Azores archipelago in accordance with the relevant product specification.

‘Mel dos Açores’ may be classed as pittosporum honey (mel de incenso) or multifloral honey (mel multiflora). The pittosporum honey is made from nectar collected by the bees from the flowers of Pittosporum undulatum. The multifloral honey is made from a mixture of nectars of a variety of different flower species.

The specific characteristics of ‘Mel dos Açores’ are as follows:

—	water: not more than 18 %.

—	sucrose content: not more than 10 %; pittosporum honey not more than 15 %.

—	diastase activity (Schade scale): at least 3.

The pittosporum honey has the following characteristics:

—	it is made from nectar collected mainly from Pittosporum undulatum Vent., in bloom from February to April. This flowering period may vary.

—	it has low acidity and electrical conductivity, very low diastase activity and higher sucrose values.

—	colour: very pale (sometimes almost colourless) to light amber, up to 50 on the Pfund scale.

—	smell: delicate and fragrant.

—	taste: very sweet with a characteristic flavour.

—	the main defining characteristic of this honey is the pollen component, where the pollen of Pittosporum undulatum Vent. must account for over 30 %. This is normally found along with smaller amounts of pollen of Eucalyptus spp. and other species.

The multifloral honey has the following characteristics:

—	it is made from the nectar of a variety of different species: Pittosporum undulatum Vent., Eucalyptus spp., Metrosideros excelsa Gaertner, Acacia spp., Trifolium spp., Castanea sativa Mill., Rubus spp., etc.

—	colour: the colour of this honey varies from light amber to dark amber, up to 114 on the Pfund scale.

—	taste: rich and fragrant, reflecting the varied flora from which it is made.

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

After harvesting, enough honey must be left in the hive for the bees to survive the weather conditions.

Systematic or large-scale artificial feeding of the bee colonies that produce ‘Mel dos Açores’ is not permitted. The exception is in one-off situations where there is a food shortage or to stimulate population growth, when the beekeepers may feed the bees as follows:

—	syrup: two parts honey or muscovado sugar to one part water.

—	artificial feeding is always done in the absence of honey supers and must stop one week before they are set up. The bees must be in perfect health.

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

Honey production.

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

‘Mel dos Açores’ may only be sold packaged and labelled.

‘Mel dos Açores’ must be free of foreign organic or inorganic matter, and show no sign of having started to ferment or effervesce and no sign of having been heated.

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

The following must be displayed on the packaging:

—	name of product: ‘MEL DOS AÇORES – DOP’ (‘MEL DOS AÇORES – PDO’] or ‘MEL DOS AÇORES – DENOMINAÇÃO DE ORIGEM PROTEGIDA’ (‘MEL DOS AÇORES – PROTECTED DESIGNATION OF ORIGIN’];

—	type of honey: pittosporum or multifloral;

—	the inspection body’s certification mark.

The label must not bear any information that could suggest that the honey is anything other than pittosporum or multifloral honey.

4. Concise definition of the geographical area

Archipelago of the Azores.

5. Link with the geographical area

The Azores archipelago, given its geographical location, has a temperate oceanic climate, with small temperature variations and high relative humidity. It also has loam, sandy loam and clay loam soils, rich in organic matter and potassium.

These soil and climatic conditions favour the spontaneous growth of Pittosporum undulatum throughout the archipelago, especially in areas of low to medium altitude, on slopes and uncultivated land and in dense woodland, gorges and windbreaks. They also favour the presence of a rich and varied melliferous flora on every island, especially in low to medium altitude areas. These species, which are highly attractive to pollinators, notably include eucalyptus, pohutukawa, chestnut, clover and brambles.

This flora gives ‘Mel dos Açores’ the specific characteristics described in point 3.2.

Reference to publication of the product specification

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

https://tradicional.dgadr.gov.pt/images/prod_imagens/mel/docs/CE_MEL_ACORES_jul_2019.pdf

(1) OJ L 179, 19.6.2014, p. 17.

12.11.2019

Official Journal of the European Union

C 384/19

(2019/C 384/10)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s DOOR database.

SINGLE DOCUMENT

‘LONDON CURE SMOKED SALMON’

EU No: PGI-GB-01350-AM01 — 24.4.2019

PDO ( ) PGI (X)

1. Name(s)

‘London Cure Smoked Salmon’

2. Member State or Third Country

United Kingdom

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1:7. Fresh fish, molluscs, crustaceans and products derived there from

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

London Cure Smoked Salmon is the name given to salmon cured and smoked using only a combination of rock salt and oak smoke. Both superior grade farmed and wild salmon can be London Cured. In terms of farmed salmon, London Cure traditionally uses only superior grade salmon from Scotland. Superior grade salmon is a first class product without substantial faults or defects. The product must have an undamaged skin with sheen and no significant loss of scales. There must be no open sores or bruising/damage to the belly or musculature. There must be no melanin spots in the musculature. The belly membrane must be firm and intact. The fish must be a natural streamlined shape. The salmon is a consistently orangey/pink colour and has a lustrous, smooth texture. When smoked, the aroma balances the scents of smoke and salmon in equal parts — neither overpowers the other. With regard to wild salmon, again traditionally sourced from Scotland, the fish must be stiff alive (i.e. it must be very firm indicating that it is freshly caught), have red gills, bright eyes and shiny scales. Wild salmon varies in colour from dusky to rose pink and has a creamy texture which is denser and heavier than farmed salmon. When smoked, it has an aroma of smoke and fish in equal parts.

The name London Cure can apply to whole, untrimmed sides, trimmed sides and slices cut lengthways down the fish (banquet sliced) or cut through the fish (D-cut). There are no minimum or maximum sizes of fish. The flavour of London Cure Smoked Salmon is mild and delicate. The aim of the London Cure is to subtly enhance the flavour of the finest quality salmon using only rock salt and a light smoke ensuring that the predominant taste is of salmon.

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

Raw materials — Fresh whole salmon.

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

Hand Filleting of the raw salmon fillet prior to smoking

The whole salmon is split into two fillets before the curing process takes place. The salmon is hand split to yield a better quality fillet of salmon which is unbroken. Traditionally penny shaped holes (between 1-3 inches) are cut by hand in the skin as it is thought to aid the penetration of salt and smoke in the next steps of the process. When smoking London Cure salmon it is essential to leave the rib cage and pin-bones in. Like meat being cooked, the product is better smoked on the bone.

The Dry Curing Process

Before salmon is smoked it has to be salted — this begins the curing process. The fresh salmon fillets are placed on salting racks and sprinkled with rock salt for up to 24 hours depending on their size. During this time they lose some weight. This process yields a product with a salt level of just 3-4 % which allows you to taste the salmon.

The Smoking & Drying Process

Once fillets have been cured they are rinsed and placed in the kiln where they can be either hung up or laid on racks. The fish is smoked and air-dried for a maximum of thirteen hours in oak smoke. The cured fillets lose further weight during this process. A hard crust is formed by the warm air flow. This is known as the pellicle. Before slicing the pin bones and pellicle are removed by hand.

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

The salmon is then carved to the customer’s specification. All London Cure Smoked Salmon is hand-sliced to produce a consistently high quality product. Being hand carved, the slices are slightly uneven: hand-carving results in a greater surface area on the product so more flavour emanates compared to a product which is machine-sliced and too smooth.

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

—

4. Concise definition of the geographical area

The London Boroughs of Tower Hamlets, Hackney & Newham.

5. Link with the geographical area

Salmon smoking in London started in the late 1800s when Jewish immigrants from Eastern Europe settled in London’s East End used it as a way of preserving fish at a time when refrigeration was basic. The smoking of fish was commonplace in Eastern Europe where it was done to prepare for long winters. Fish was smoked and salted to keep it edible for extended periods of time. Immigrants to the UK continued this tradition. Cold smoking of salmon is a process requiring skill: the salmon is cured in salt and then exposed to a cool smoke, away from a direct heat source. Originally intended to supply the immigrant population with a product with which they were familiar, smoked Scottish salmon soon became popular with the native community and eventually became a traditional British delicacy. The Jewish population of the UK increased from 46 000 in 1880 to about 250 000 by 1919. They lived primarily in the large industrial cities, especially London, Manchester and Leeds. In London, Jews lived principally in the Spitalfields and Whitechapel areas, close to the docks. When the Jews arrived from Eastern Europe they brought their own cuisine and the need to supply them with traditional food products saw the introduction of the first smokehouses in the East End.

East London smokers originally imported salmon from the Baltic, not realising that wild salmon was available from Scotland each summer. Having discovered the Scottish fish at Billingsgate market, they realised it would be easier to use the native fish and the taste of the finished product was considered superior. The quality of the Scottish salmon combined with the light smoke of the London Cure was fundamental to the increase in popularity of Smoked Salmon with the wider community. The light smoke applied to the London Cure allowed chefs to use it on their menus and it became extremely popular across the western world. Historically Scottish Wild Salmon was sent to Billingsgate Market from at least the 19th Century onwards. Scottish salmon has a worldwide reputation for excellence and the London Cure relies on exceptional raw materials to produce a superior smoked salmon. Salmon is historically a fish prized for its exceptional flavour, and Jews applied the curing recipes they had used with other fish such as herring to this more luxurious fish. The smooth, silky texture, delicate flesh and subtle salty taste made cured salmon a delicacy that is still appreciated today.

In its pre-war heyday salmon smoking was practised by nine firms across the East End of London. Different to the other styles of curing (At that time Scotland was smoking fish such as kippers with a heavy smoke) the London Cure is a mild, delicate cure designed so that the consumer can taste the quality and freshness of the fish by using a controlled delicate smoke.

Specificity of the product

The specificity of London Cure Smoked Salmon is attributable to the light smoking process. The method of production for London Cure smokes the salmon to preserve it without leaving a heavily smoked flavour. From its origins, London Cure Smoked Salmon enabled fish to be preserved whilst maintaining its quality and freshness. Today, this quality and freshness sets the London Cure apart from other mass produced smoked salmon. It is vital to use the finest quality salmon which arrives at the smokehouse ideally within 48 hours of harvest (to a maximum of 5 days). The fish is cleaned, split and trimmed entirely by hand.

The fillets of salmon are then salted by hand with bones left in to enhance flavour. Years of experience ensure that a carefully controlled amount of smoke is added — a perfect blend of air-drying and dehumidification with precise quantities of smoke produced by friction burning oak logs. As it is processed by hand, care can be taken to ensure that London Cure salmon always has the chewy pellicle removed (except when sold untrimmed) and when sliced, perforated cellophane is used to interleave the salmon allowing it to breathe and to make it easy to remove from the packaging without tearing the delicate slices. At all steps of the process London Cure Smoked Salmon is appraised and reappraised by skilled employees ensuring that only the finest quality smoked salmon is delivered to customers. The attention to detail in the artisan process means that the finished product is fresh without an overly smoky taste.

The skill of salmon smoking and slicing has long been established in the East End, and these artisanal skills have been handed down through four generations. The knowledge built up over years of smoking salmon in East London allows the London Curer to produce a consistently high quality product by touch and eye.

The salmon are all split, de-headed, filleted and notched (penny shaped holes cut into the skin of the salmon) by hand, requiring exceptional knife skills. Once split and filleted, the salmon fillets must be inspected to ensure all fillets are up to the standard required. The inspector must check all fillets for blood spots or cancerous indicators. These are rejected at source. Each fillet is then cured by hand — the person applying the salt cure must ensure just the right amount of salt is added to each fish, and that the length of time for which the salmon is cured is appropriate for the size of each fillet. The flesh of the fish stiffens and firms as it dries. As there is little physical change in the appearance of the salmon, it is only the experience of the team leader that ensures the right amount of salt is be added for the correct amount of time. Too much salt, or leaving the salt on for too long leads to increased salt levels in the finished product. Fish are grouped together by size and weight when salting to ensure that all fish end up with the correct salt levels. Salmon that is too salty, or not salty enough is rejected. Once smoked for the required length of time, the smoked side of salmon is trimmed by hand, and the trimmer must make sure that the pellicle is completely removed as it is hard, chewy and not pleasant to eat. The 32 pin bones are then deftly removed by hand using fish bone tweezers. To do this successfully, the pin bone must carefully be pulled along its own axis (not straight up) in order to avoid damaging the delicate flesh of the salmon. The salmon is then hand carved to produce an uneven surface which releases more flavour. Using their eye and knife skills, salmon carvers can slice salmon to specific thicknesses and weights, providing a uniform product to the consumer. Carving is done either long ways from head to tail (banquet sliced) or across the body of the fish (D-cut). Quality control in the form of visual inspection means that every slice of smoked salmon is examined before leaving the factory to ensure each slice is without defect (no skin, pellicle or bone remains).

The characteristics of London Cure Smoked Salmon are linked to the geographical area on the basis of tradition, reputation, the smoking process (largely unchanged since 1905) and the skills of those involved in that process. These skills have been passed down from generation to generation.

As late as the mid-1970s there remained about a dozen salmon smokers in London’s East End. As the last remaining London Cure smoker we adhere to the traditional approach to create London Cure Smoked Salmon, retaining all the traditional skills associated with salmon smoking and believe in maintaining artisan skills before they are lost for good.

This application seeks to preserve traditional salmon smoking methods, the reputation of the London Cure, the skills of those who produce the salmon and the London Cure recipe itself which remains unchanged since 1905.

Reference to publication of the specification

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

https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/796386/protected-food-name-london-cure-smoked-salmon-product-specification-amendment-april2019.pdf

(1) OJ L 179, 19.6.2014, p. 17.

		ISSN 1977-091X
Official Journal of the European Union		C 384

English edition	Information and Notices	Volume 62 12 November 2019

Contents		page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2019/C 384/01	Non-opposition to a notified concentration (Case M.9062 — Fortress Investment Group/Air Investment Valencia/JV) ( 1 )	1

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	Council
2019/C 384/02	Notice for the attention of the persons subject to the restrictive measures provided for in Council Decision (CFSP) 2017/2074, as amended by Council Decision (CFSP) 2019/1893, and in Regulation (EU) 2017/2063, as implemented by Council Implementing Regulation (EU) 2019/1891 concerning restrictive measures in view of the situation in Venezuela	2
2019/C 384/03	Notice for the attention of the data subjects to whom the restrictive measures provided for in Council Decision (CFSP) 2017/2074 and Council Regulation (EU) 2017/2063 concerning restrictive measures in view of the situation in Venezuela apply	3
	European Commission
2019/C 384/04	Euro exchange rates — 11 November 2019	4
	European Court of Auditors
2019/C 384/05	Special Report No 19/2019 INEA: benefits delivered but CEF shortcomings to be addressed	5

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2019/C 384/06	Prior notification of a concentration (Case M.9399 — Remondis/ALFA Rohstoffhandel München/Geiger Beteiligung/Durmin Beteiligung/Garching Hochbrück) Candidate case for simplified procedure ( 1 )	6
2019/C 384/07	Prior notification of a concentration (Case M.9557 — Swisscom/AMAG Group/Zürich Insurance Group/autoSense) Candidate case for simplified procedure ( 1 )	8
	OTHER ACTS
	European Commission
2019/C 384/08	Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council	10
2019/C 384/09	Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council	16
2019/C 384/10	Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council	19