21.4.2023

Official Journal of the European Union

C 138/2

Euro exchange rates (1)

20 April 2023

(2023/C 138/02)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,0944
JPY	Japanese yen	147,46
DKK	Danish krone	7,4524
GBP	Pound sterling	0,88153
SEK	Swedish krona	11,3280
CHF	Swiss franc	0,9810
ISK	Iceland króna	149,50
NOK	Norwegian krone	11,6040
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	23,502
HUF	Hungarian forint	377,68
PLN	Polish zloty	4,6110
RON	Romanian leu	4,9308
TRY	Turkish lira	21,2348
AUD	Australian dollar	1,6290
CAD	Canadian dollar	1,4757
HKD	Hong Kong dollar	8,5907
NZD	New Zealand dollar	1,7763
SGD	Singapore dollar	1,4599
KRW	South Korean won	1 450,34
ZAR	South African rand	19,8552
CNY	Chinese yuan renminbi	7,5298
IDR	Indonesian rupiah	16 364,81
MYR	Malaysian ringgit	4,8564
PHP	Philippine peso	61,429
RUB	Russian rouble
THB	Thai baht	37,609
BRL	Brazilian real	5,5484
MXN	Mexican peso	19,8156
INR	Indian rupee	89,9365

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

21.4.2023

Official Journal of the European Union

C 138/9

Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector, as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2023/C 138/07)

This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Toro’

PDO-ES-A0886-AM05

Date of communication: 2.2.2023

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1. Improvement to the wording

Description

With regard to the categories of grapevine products included, the mention of Regulation (EU) No 1308/2013 has been replaced by a generic reference to EU legislation.

Point 1 of the specification has been amended but the single document is not affected.

It is a standard amendment as it is not considered to fall into any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013.

Reason

In order to avoid having to amend the specification if the aforementioned Regulation changes.

2. Inclusion of new types of wine: semi-dry, semi-sweet and sweet in Category 1 - Wine

Description

In addition to dry wine, which was already included, semi-dry, semi-sweet and sweet wines (according to sugar content) have been added, with analytical and organoleptic descriptions.

This amendment concerns points 2(a) and (b) of the specification and point 4 of the single document.

Type of amendment: STANDARD (amendment concerns the single document). This amendment does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013. Finally, the characteristics and profile described in the link remain the same, and are a consequence of the interaction between natural and human factors.

Reason

These new types of wine have been included as a result of the previous amendment to the specification, which added historic white grape varieties such Moscatel de Grano Menudo and Albillo Real, as well as the option of producing single-variety wines from Garnacha Tinta. These wines were already being produced by wineries in the area, using grapes grown in vineyards included in the PDO, but they could not be placed on the market with the Toro PDO mentioned on the label.

Analysis has shown that these wines have a powerful floral or fruity flavour and a bold character in the mouth: they have structure. All of this is linked to the terroir. These characteristics are specific to the wines covered by the PDO. In short, they retain the specific character of the wines covered by the Toro PDO but with subtle variations due to their higher sugar content.

Similarly, it is necessary to establish their basic physical, chemical and organoleptic characteristics, according to the requirements of Commission Implementing Regulation (EU) 2019/34 laying down detailed rules for the application of Regulation (EU) No 1308/2013 of the European Parliament and of the Council.

3. Adaptation of wine production conditions (oenological practices: wine-making restrictions) in order to include the new types of wine

Description

The minimum probable alcoholic strength has been waived for grapes intended for semi-dry, semi-sweet and sweet wines which cannot be used for any other purpose. The production method for sweet wines has been specified.

This amendment concerns point 3.b.1 of the product specification and point 5.1 of the single document.

Type of amendment: STANDARD (amendment concerns the single document). The essential characteristics of the product, wine with the Toro PDO, result from the combination of natural and human factors. The amendment does not involve changes to these characteristics as the newly included wines retain the specific character of the wines from the area, but with subtle variations due to their higher sugar content. The amendment does not affect the link and it is therefore not considered to fall into any of the categories provided for in Article 105(2) of Regulation (EU) 1308/2013.

Reason

The oenological practices need to be adapted to take account of the new production methods for semi-dry, semi-sweet and sweet wines. These new conditions are in line with the legislation and with market preferences.

4. Additions to the link for semi-dry, semi-sweet and sweet wines

Description

As new types of wine are involved, it is necessary to describe them. References to these wines have therefore been added to the following sub-sections: b) Product details and c) Causal link. These wines are made from the same varieties as the dry wines. They retain the same sensory, physical and chemical profile, with subtle variations due to the presence of sugar.

Corrections have also been made to the references to the white variety Malvasía, which now appears with its full name of Malvasía Castellana in order to avoid confusion with other varieties also known as Malvasía.

This amendment concerns Article 7 of the specification and point 8 of the single document.

Type of amendment: STANDARD (amendment concerns the single document). While the wording in the section on the link has been expanded, the causal link remains the same and unaffected. The section is only being enlarged to include the description of the new wines and to explain the causal link specifically for these wines. Therefore, this amendment cannot be classified into any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013.

Reason

These wines have always been made in the area but were not placed on the market with the Toro PDO. It was necessary to include these wines in the specification because they represent a high quality product, and an excellent expression of the authentic character of Toro wines, enhanced by the sugar content.

5. Amendment to the provisions on bottling

Description and reasons

Packaging is in glass bottles only, and the type of closure is subject to regulation.

This amendment concerns point 8.b.2) of the specification but does not concern the single document.

Type of amendment: STANDARD. The essential characteristics of the product, wine with the Toro PDO, result from the combination of natural and human factors. The amendment does not involve changes to these characteristics. The amendment does not invalidate the link and it is therefore not considered to fall into any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013.

Reason

It is necessary to specify the type of material used in bottling, and the type of closure used, in order to preserve the quality and image of wines with the Toro PDO, in line with current market requirements for quality wines.

6. Improvement to the wording of the labelling provisions

Description

This is an amendment to the wording only. It does not involve changes to the labelling provisions.

This amendment concerns point 8.b.3) of the specification and point 9 of the single document.

Type of amendment: STANDARD (amendment concerns the single document). As the change affects only the form, and not the content, it is not considered to fall into any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013.

Reason

Improvement to the wording.

7. Update to the section on checks

Description

The contact details of the competent authority and delegated body have been updated. The mention of Regulation (EU) No 1308/2013 has been replaced by a generic reference to EU legislation.

This amendment concerns point 9 a) and b.1) of the specification but does not concern the single document.

Type of amendment: STANDARD (amendment does not concern the single document). It does not fall into any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013.

Reason

The Regulatory Board for the Toro PDO has obtained ISO/IEC 17065:2012 standard accreditation. Following this accreditation, the Instituto Tecnológico Agrario de Castilla y León [Castile and Leon Institute of Agricultural Technology] will delegate tasks pertaining to conformity checks to the Regulatory Board in accordance with Article 116a of Regulation (EU) No 1308/2013.

SINGLE DOCUMENT

1. Name(s)

Toro

2. Geographical indication type

PDO – Protected Designation of Origin

3. Categories of grapevine product

Wine

4. Description of the wine(s)

1. Wine – dry white and rosé wines

CONCISE TEXTUAL DESCRIPTION

White wines

Appearance: pale to golden yellow in colour, not cloudy. Aroma: bold with fruity and/or floral and/or grassy aromas and medium to medium-high intensity. Taste: light-bodied in the mouth, medium to long finish, medium to medium-high acidity and a good balance of alcohol and acidity.

Barrel-fermented or barrel-aged white wines

Appearance: pale to golden yellow in colour, not cloudy. Aroma: bold with fruity and/or floral and/or grassy aromas and tertiary aromas typical of barrel-ageing. Medium to medium-high intensity. Taste: medium to long finish, medium-high acidity and medium to full bodied in the mouth. Balanced tertiary aromas of wood.

Rosé wines

Appearance: pale to salmon pink in colour, not cloudy. Aroma: bold, with fresh (not overly ripe) red and/or black fruit aromas, medium to medium-high intensity. Taste: light-bodied in the mouth, medium to long finish, medium to medium-high acidity and a good balance of alcohol and acidity.

(*)	If the proportion of residual sugars in the wines is 5 grams/litre or more, the maximum amount of sulphur dioxide they can contain is 250 milligrams/litre.

(**)	In any event, the physical and chemical parameters established in this section must comply with the limits laid down in EU rules.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11
Minimum total acidity	3,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	200

2. Wine – dry red wines

CONCISE TEXTUAL DESCRIPTION

Young red wine

Appearance: cherry to ruby red in colour, not cloudy. Aroma: bold, with red and/or black fruit aromas and medium to medium-high intensity. Taste: medium to full bodied in the mouth, with a medium to medium-long finish and a good balance of alcohol and acidity.

Barrel-aged red wine (including those labelled ‘Roble’ [Oak], ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’)

Appearance: cherry red to terracotta in colour, not cloudy. Aroma: bold, with red and/or black and/or ripe fruit aromas and medium intensity. Tertiary aromas typical of barrel-ageing, with medium to medium-high intensity, depending on ageing. Taste: medium to full bodied with a medium to long finish and well balanced.

(*)	In any event, the physical and chemical parameters established in this section will comply with the limits laid down in EU rules.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	12,5
Minimum total acidity	3,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	20
Maximum total sulphur dioxide (in milligrams per litre)	150

3. Semi-dry, semi-sweet and sweet wines (white, rosé and red)

CONCISE TEXTUAL DESCRIPTION

White wines: pale to golden yellow in colour, not cloudy. Bold with fruity and/or floral and/or grassy aromas and medium to medium-high intensity. Body: medium (semi-dry wines), medium to medium-full (semi-sweet wines) and full (sweet wines); medium to long finish; acidity medium to medium-high (semi-dry and semi-sweet wines) and medium (sweet wines); balanced alcohol and acidity.

Rosé wines: pale to salmon pink in colour, not cloudy. bold, with fresh (not overly ripe) red and/or black fruit aromas, medium to high intensity (semi-dry wines) and medium to medium-high (semi-sweet and sweet). Body: medium (semi-dry wines), medium to medium-full (semi-sweet wines) and full (sweet wines); finish: medium to long (semi-dry and sweet wines) and medium to medium-long (semi-sweet wines); acidity: medium to medium-high (semi-dry and semi-sweet wines) and medium (sweet wines); and balanced alcohol and acidity.

Red wines: cherry to ruby red in colour, not cloudy. Bold, with red and/or black fruit aromas, medium to high intensity (semi-dry wines) and medium (semi-sweet and sweet wines). Body: medium (semi-dry and semi-sweet wines) and full (sweet wines); medium to long finish, balanced alcohol and acidity.

*	In any event, the physical and chemical parameters established in this section shall comply with the ceilings established in EU rules.

General analytical characteristics
Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	9
Minimum total acidity	3,5 grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre)	18
Maximum total sulphur dioxide (in milligrams per litre)	200

5. Wine-making practices

5.1. Specific oenological practices

1. Specific oenological practice

—	Minimum probable alcoholic strength of the grapes: 10,5 %, except for grapes intended for the production of semi-dry, semi-sweet and sweet wines where it is 9 %. The aforementioned grapes cannot be used to make any other type of wine.

—	Maximum yield: 72 litres per 100 kilograms of grapes.

—	Sweet wines are made by retaining some of the natural sugars in the grapes through interrupting alcoholic fermentation, using methods authorised by the legislation in force. These do not include the addition of alcohol.

2. Restriction relating to wine-making

The white wines must be produced exclusively from white varieties (Malvasía Castellana, Verdejo, Moscatel de Grano Menudo and Albillo Real).

The rosé wines must be produced from authorised red and white varieties (main and secondary varieties).

The red wines must be produced exclusively from the Tinta de Toro and Garnacha Tinta varieties, with production limited to two types of reds: red wine made with at least 85 % Garnacha Tinta grapes and red wine made with at least 75 % Tinta de Toro grapes.

3. Cultivation method

—	Minimum planting density: 500 vines/hectare

—	The vine can be trained using the gobelet or espalier methods.

—	Mixed plantations that do not allow separate harvests for each variety are not permitted.

5.2. Maximum yields

1.	Garnacha Tinta, Malvasía Castellana (Doña Blanca), Verdejo, Albillo Real and Moscatel de Grano Menudo. 9 000 kilograms of grapes per hectare

2.	64,80 hectolitres per hectare

3.	Tinta de Toro 7 500 kilograms of grapes per hectare

4.	54 hectolitres per hectare

6. Demarcated geographical area

The geographical area of ‘Toro’ PDO is located on the westernmost part of the Castile and Leon region, south-east of the province of Zamora, and includes part of the natural areas of Tierra del Vino, Valle del Guareña and Tierra de Toro. It borders the plains of Tierra del Pan and Tierra de Campos, covering 62 000 hectares of land.

It includes the following municipalities:

In the Province of Zamora:

Argujillo, La Bóveda de Toro, Morales de Toro, El Pego, Peleagonzalo, El Piñero, San Miguel de la Ribera, Sanzoles, Toro, Valdefinjas, Venialbo and Villabuena del Puente.

In the Province of Valladolid:

San Román de Hornija, Villafranca del Duero, the wine-growing districts of Villaester de Arriba and Villaester de Abajo and the municipality of Pedrosa del Rey.

7. Wine grapes variety(ies)

DOÑA BLANCA – MALVASÍA CASTELLANA

TEMPRANILLO – TINTA DE TORO

VERDEJO

8. Description of the link(s)

Climate conditions are extremely cold in winter with many hours of sunshine and extreme temperatures, limiting the vine productivity. The different soil types (sandy loam) determine which of the varieties the wine-growers plant. These factors, the neutral pH, limited organic matter and soil improvers added by wine-growers determine the aroma, structure and alcoholic strength of the wines, which is high. In addition, the high iron content of the soil, combined with the use of the gobelet vine training system and the considerable age of the vineyard, contribute to the striking amount of pigment in these wines.

Furthermore, for the sweet and semi-sweet wines, years of experience of producing these types of wine in the Toro PDO have proven their production capacity. The wines are made following the strictest quality standards and maintaining the classic organoleptic profile of the traditional Toro wines. These wines are an excellent expression of the authentic character of Toro wines, enhanced by the sugar content.

9. Essential further conditions (packaging, labelling, other requirements)

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

The wine-making process includes bottling and subsequent ageing of the wines. Thus, the organoleptic and physical and chemical characteristics described in this specification can only be guaranteed if all of the wine handling operations take place in the area of production. The bottling of wines covered by the ‘Toro’ PDO is one of the factors critical to attaining the characteristics set out in the specification. As a consequence, and with a view to ensuring quality and providing a guarantee as to origin and control, bottling must take place in wineries located in bottling plants in the production area.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The traditional term ‘DENOMINACIÓN DE ORIGEN’ [DESIGNATION OF ORIGIN] and the initials ‘D.O.’ may be used on the label instead of ‘DENOMINACIÓN DE ORIGEN PROTEGIDA’.

The wines may include the references ‘ROBLE’ [OAK] and ‘FERMENTADO EN BARRICA’ [BARREL-FERMENTED] on their labelling. Red wines may use the traditional terms ‘CRIANZA’, ‘RESERVA’ and ‘GRAN RESERVA’, provided they comply with the conditions laid down in the legislation in force.

Link to the product specification

www.itacyl.es/documents/20143/342640/PCC+DO+TORO+Rev+en+vigor.docx/38b794e5-f14e-cd14-70d2-bcd031712969

(1) OJ L 9, 11.1.2019, p. 2.

21.4.2023

Official Journal of the European Union

C 138/17

Publication of an application for registration of a name 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

(2023/C 138/08)

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) within three months from the date of this publication.

SINGLE DOCUMENT

’Cerdo de Teruel'

EU No: PGI-ES-2633 — 16.9.2020

PDO ( ) PGI (X)

1. Name(s) [of PDO or PGI]

’Cerdo de Teruel'

2. Member State or Third Country

Spain

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.1. Fresh meat (and offal)

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

The protected geographical indication 'Cerdo de Teruel' is used to denote pork – i.e. porcine meat – that meets the following requirements:

—	pinkish-red meat marbled with intramuscular fat;

—	mild-tasting, succulent and tender in the mouth.

The pork may be presented in primal or retail cuts or in fillets.

’Cerdo de Teruel' pork is obtained once the leg and shoulder have been removed from the pig carcass (the leg can become 'Jamón de Teruel' and the shoulder 'Paleta de Teruel' – the carcass requirements for those PDO products are the same as for this PGI).

It must come from pigs with the following genetic makeup: Landrace (‘standard’ type) or Large White – or crosses of the two – as the dam line and Duroc as the sire line.

The carcasses must meet the following requirements after slaughter:

—	warm weight of at least 86 kg;

—	back-fat thickness, measured in the lumbar area in line with the tip of the leg, of between 16 mm and 45 mm.

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

The pigs’ diet is essentially cereal-based and there are established percentages of the raw materials that make up their feed: at least 50 % must be cereals, which, as far as possible, must come from the defined geographical area.

If the pigs providing the PGI meat are fed compound feed, this must have been produced by manufacturers located within the geographical area or in the neighbouring provinces: Zaragoza, Guadalajara, Cuenca, Valencia, Castellón and Tarragona.

This geographical restriction on the location of feed manufacturers is necessary because the same pig carcasses used for this PGI are also used to make 'Jamón de Teruel' / 'Paleta de Teruel' PDO hams. The requirements at this stage of production are the same for both quality labels because the parts of the carcass not covered by the PGI – the legs and shoulders – can be used for 'Jamón de Teruel' (legs) and 'Paleta de Teruel' (shoulders). The primary production requirements laid down in the product specification for 'Jamón de Teruel' / 'Paleta de Teruel' PDO have therefore been replicated in the product specification for 'Cerdo de Teruel' PGI.

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

The following steps in production take place within the defined geographical area:

—	Pig production: rearing and fattening;

—	Slaughter;

—	Cutting of the carcass to remove the legs and shoulders

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

The product may be cut, filleted, packaged and labelled at meat processing plants registered with the management body and located within the geographical area, or at establishments outside the geographical area under cooperation agreements signed with certified operators with prior approval from the management body.

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

’Cerdo de Teruel' PGI pork may be sold in primal or retail cuts or in fillets.

Each carcass, minus the legs and shoulders, supplied by a registered operator must be identified by a PGI-specific label on each side, containing the PGI’s specific logo and the words Indicación Geográfica Protegida Cerdo de Teruel ['Cerdo de Teruel' Protected Geographical Indication] or IGP Cerdo de Teruel ['Cerdo de Teruel' PGI].

Cuts and fillets can only be dispatched by authorised operators (i.e. those authorised to use the PGI conformity markings) and only once they have been labelled with a numbered certification label containing at least the PGI’s specific logo and the words Indicación Geográfica Protegida [Protected Geographical Indication] and 'Cerdo de Teruel'. This label must be affixed directly onto primal cuts and attached to the packaging of retail cuts and fillets.

4. Concise definition of the geographical area

The geographical area in which the pigs are produced (growing and finishing) and slaughtered and the legs and shoulders removed from the carcasses is the Province of Teruel.

5. Link with the geographical area

The registration of this protected geographical indication is based on the reputation that the product has earned.

Documented references to 'Cerdo de Teruel' go back a long way because the province of Teruel has a strong historical association with pig-rearing and pork products as a source of income for the local people.

Various documents highlight the importance of the pig and pig-farming in the province. Rules on pig-rearing and payments were established in the 1177 Royal Charter of Teruel, awarded by Alfonso II (Castañé, J., 1991: El Fuero de Teruel. Edición Crítica con introducción y traducción ['The Charter of Teruel. Critical edition with introduction and translation']).

In Historia de la Economía Política de Aragón ['History of the Political Economy of Aragon'] (1978), the naturalist, jurist and historian Jordán de Asso wrote: ‘the pigs reared in the district of Albarracín are highly appreciated for their delicacy’.

This traditional local association with livestock rearing led to the registration of 'Jamón de Teruel' as a protected designation of origin in 1984. This helped pig production in Teruel, using knowledge from the past, to become consolidated over time. It was an attempt to reward the efforts of conscientious farmers to preserve the production systems that would eventually give the products their name, starting with the cured meat products ('Jamón de Teruel' and 'Paleta de Teruel'), and now moving on to the rest of the fresh meat found on a carcass.

This consolidation of the pig-rearing activity and the fact that this activity is monitored by certification body has had a direct impact on the pig carcass. The fact that it comes from pigs subject to genetic selection, the cereal-based diet they are fed and the fattening time (to give a carcass weight of at least 86 kg) have allowed the fresh meat to earn itself a reputation as a product with added value, giving credit in particular to the human factors: breed, diet and rearing.

The first of these factors is genetics: the cross-breeding process guarantees that a 'Cerdo de Teruel' pig will always be 50 % Duroc (sire side) and 50 % Large White, Landrace or a cross of the two (dam side), and these breeds, when cross-bred as indicated, produce fresh meat with a high degree of intramuscular fat marbling (Garitano, I. et al., 2013).

The second is the decision to feed the pigs a cereal-based diet (at least 50 % cereals) throughout the entire growing period – and not just at the times of year when certain raw materials are available – favouring more gradual growth. For example, feeding pigs a diet consisting solely of granulated barley at the finishing stage may increase the fatty acid content of intramuscular fat studies have also suggested (Daza, A. et al., 2010b) and shown (Daza, A. et al., 2012 and Garitano, I. et al., 2012) that this diet also affects certain parameters related to meat quality, such as colour and water-holding capacity.

The third reason is the way the pigs are reared to live weights of 110-140 kg at slaughter, larger than the commercial standard of 85-100 kg, to ensure that the warm carcasses meet the requirements established for this PGI and that the meat is marbled with fat. Added to this is the fact that abattoirs and farms are located close to one another, reducing transport times and therefore also the stress to which the pigs are subjected before slaughter, which favours the pink-to-red tone of 'Cerdo de Teruel' meat that so clearly distinguishes it from other leaner, paler pork.

The continued application of these three acquired wisdoms has therefore made it possible to produce the type of meat for which protection is sought, as described in point 3.2, a meat characterised by its colouring and fat marbling.

The recognition of 'Cerdo de Teruel' has the public authorities’ support. Between 2004 and 2010, Teruel’s Provincial Council funded research into improving and optimising the production systems for pigs whose meat is covered by this PGI under a partnership agreement which was also signed by the Teruel Agri-Food Industry Association and the Regulatory Board for 'Jamón de Teruel' / 'Paleta de Teruel' PDO.

Other projects examine the effects of different factors, such as castration, feeding and genetics, on carcass characteristics. These research projects conclude that both barrows and gilts are suitable for fresh meat (Latorre et al, 2009a), that a cereal-based diet influences the fat on a carcass (Daza, A. et al., 2010b) and that using Duroc as the sire line has a positive impact on production outcomes, bringing a slight increase in carcass fat coverage (Garitano, I. et al., 2013).

The history of 'Cerdo de Teruel' and its importance on the market has also inspired research into the pork’s distinctive characteristics: the University of Zaragoza’s Faculty of Veterinary Medicine is investigating the physical and chemical characteristics of certain cuts of pork (the loin and tenderloin and the cuts known in Spain as secreto [from behind the shoulder joint] and presa [buried within the shoulder]) from pigs with the characteristics required for this PGI (Physicochemical characteristics of muscles from pigs intended for dry-cured ham from Teruel (Spain), Calvo et al, 2011). Dr Virginia Resconi’s research highlights the nutritional value of 'Cerdo de Teruel' pork reared and fed a certain way (as reported on the Portal Veterinario website in 2011 under the headline The nutritional value of Teruel pork).

Furthermore, in 2015 the Livestock Production Technology Unit (part of the Aragon Agri-Food Research and Technology Centre or CITA as per its Spanish acronym) published the results of a research project entitled Effect of diet, packaging and exposure time on visual appraisal and intention to purchase 'Cerdo de Teruel' PGI pork (Panea, B. et al, 2015). Notable among the conclusions of this research is the finding that the control group – 'Cerdo de Teruel' pork from pigs fed their usual diet – scored higher than the other groups, in which the animals were given different types of feed.

In 2016 CITA researchers conducted a project, within the framework of the Teruel Investment Fund, entitled Health management, production and marketing alternatives for 'Cerdo de Teruel' pork: a proposal for sustainability (Panea, B. et al., 2016).

Since then, further research has been carried out with CITA involvement and presented to programmes co-financed by the European Regional Development Fund: Healthy sausages made from pork from Teruel: Reduced content of saturated fat and salt (Panea, B. et al., 2019).

’Cerdo de Teruel' also features in a quite different sort of publication, with a large audience and widespread recognition, namely literature. One particular example is a chapter of the novel Animales urbanos [Urban Animals] (Leiz, K. 2018) entitled Del cerdo de Teruel y del amor [Of 'Cerdo de Teruel' and of love].

Alongside tradition and the scientific and information publications backing it up, the reputation of 'Cerdo de Teruel' is further demonstrated by its recognition on the market. 'Cerdo de Teruel' is the name used by producers and sellers to refer to this highly sought-after meat, and it is in common use on the market and at hypermarkets and butchers’ shops all over Spain.

Dishes made with 'Cerdo de Teruel' are also a permanent fixture on restaurant menus throughout the country.

Furthermore, recipes using 'Cerdo de Teruel' can be found on respected digital platforms. One example is a recipe for ’Cerdo de Teruel' pork tenderloin with prunes and pine nuts from El Gran Libro de la Cocina Aragonesa [The Big Aragonese Cookbook] (Aneto Publicaciones, SL, 2011), posted in the food and drink section of RedAragón, an internet portal for the region of Aragon. Chefs have also shared recipes such as ’Cerdo de Teruel' pork secreto with aubergine and white chocolate sauce (on an Aragon food promotion website called Comparte el Secreto. Aragón, alimentos nobles [Share the Secret: Aragón, noble dishes]) and Altamiras-inspired 'Cerdo de Teruel' pork cheeks ['Altamiras-inspired' being a reference to the 18th-century friar and chef Juan Altamiras] (food and drink section of the Heraldo newspaper).

This singling-out of 'Cerdo de Teruel' is also echoed in the media:

—

The good-quality diet fed to the pigs used to make the 'Jamón de Teruel' Designation of Origin results not only in exquisite hams but also in top-quality fresh meat, dark pink in colour, with a delicate flavour and a tender and particularly succulent consistency (2011, Indisa; 2014, A la carta para dos, [Table for two à la carte]);

—	Quality, production and marketing of Teruel pork (2016, 'Aragón hoy' ['Aragon today']).

’Cerdo de Teruel'‘s noble reputation has led to it being spotlighted in many events over the years.

On a number of occasions 'Cerdo de Teruel' has played a major role in the Teruel Gusto Mudéjar [Mudejar flavours] cookery contest, which has been taking place since 2006 and features as its main activity a national competition focusing on cooking with a “Mudejar flavour”. The recipe that professional chefs and rising stars of gastronomy were challenged with reinterpreting at the sixth edition of this culinary event was 'Cerdo de Teruel'-stuffed Cella potatoes with Périgord black truffle (Tuber melanosporum).

2012 saw the first edition the Jornada Gastronómica de Cerdo de Teruel, a festival of 'Cerdo de Teruel' involving more than 40 establishments in Teruel province. The event’s motto was A new look at pork. Other ways of enjoying the journey and more….

In 2020, 'Cerdo de Teruel' was involved in the international 'Madrid Fusión' fair as a quality scheme: ’Cerdo de Teruel' pork at the Madrid Fusión food and drink fair (La Comarca newspaper).

All of this – and in particular the desire to safeguard a product with strong local associations – led the producers to set up the 'Cerdo de Teruel' Producers’ Association with the aim of safeguarding the product’s reputation, ensure that consumers are properly informed and manage 'Cerdo de Teruel' pork production.

The importance of 'Cerdo de Teruel' production to the local area, the authorities’ commitment to safeguarding farming traditions and practices, the work done on this product by researchers, the producers’ dedication to obtaining high-quality products and the product’s commercial reputation mean that 'Cerdo de Teruel' can be marketed as added-value meat, defending producers’ interests by securing recognition for their products.

Such a show of recognition for the name to be protected – 'Cerdo de Teruel' – will allow its market reputation to be safeguarded, preserving the production criteria that lend the pork its specific characteristics, enabling consumers to clearly identify the product, and guaranteeing control.

Reference to publication of the specification

https://www.aragon.es/-/indicacion-geografica-protegida-cerdo-teruel

(under the heading Propuesta del Documento Único y del Pliego de condiciones [Draft single document and product specification] and then Fecha: Junio de 2022 [date: December 2022]).

(1) OJ L 343, 14.12.2012, p. 1.

		ISSN 1977-091X
Official Journal of the European Union		C 138

English edition	Information and Notices	Volume 66 21 April 2023

Contents		page
	I Resolutions, recommendations and opinions
	RECOMMENDATIONS
	European Central Bank
2023/C 138/01	Recommendation of the European Central Bank of 13 April 2023 to the Council of the European Union on the external auditors of the Nationale Bank van België/Banque Nationale de Belgique (ECB/2023/10)	1

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2023/C 138/02	Euro exchange rates – 20 April 2023	2
	NOTICES FROM MEMBER STATES
2023/C 138/03	Commission notice pursuant to Article 17(5) of Regulation (EC) No 1008/2008 of the European Parliament and of the Council on common rules for the operation of air services in the Community – Invitation to tender in respect of the operation of scheduled air services in accordance with public service obligations ( 1 )	3

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF THE COMMON COMMERCIAL POLICY
	European Commission
2023/C 138/04	Notice of the impending expiry of certain anti-dumping measures	4
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2023/C 138/05	Prior notification of a concentration (Case M.11087 – PAI PARTNERS / GEGENBAUER GROUP) – Candidate case for simplified procedure ( 1 )	5
2023/C 138/06	Prior notification of a concentration (Case M.11097 – ROCKY / CENTERBRIDGE / INDUS REIT) – Candidate case for simplified procedure ( 1 )	7
	OTHER ACTS
	European Commission
2023/C 138/07	Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector, as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33	9
2023/C 138/08	Publication of an application for registration of a name 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	17


	(1) Text with EEA relevance.