ANNEX

POLITICAL BACKGROUND

ANNEX

In adopting these conclusions, the Council RECALLS in particular the following:

ANNEX

ANNEX

List of authorisation decisions

The following authorisation decisions in accordance with Article 64(8) of Regulation (EC) No 1907/2006 (REACH) have been taken in the EEA EFTA States during the period 1 January – 30 June 2016:

ANNEX

List of authorisation decisions

The following authorisation decisions in accordance with Article 64(8) of Regulation (EC) No 1907/2006 (REACH) have been taken in the EEA EFTA States during the period 1 July-31 December 2016:

ANNEX I

List of new marketing authorisations

The following marketing authorisations have been granted in the EEA EFTA States during the period 1 July-31 December 2016:

ANNEX II

List of renewed marketing authorisations

The following marketing authorisations have been renewed in the EEA EFTA States during the period 1 July-31 December 2016:

ANNEX III

List of extended marketing authorisations

The following marketing authorisations have been extended in the EEA EFTA States during the period 1 July-31 December 2016:

ANNEX IV

List of withdrawn marketing authorisations

The following marketing authorisations have been withdrawn in the EEA EFTA States during the period 1 July-31 December 2016:

ANNEX V

List of suspended marketing authorisations

The following marketing authorisations have been suspended in the EEA EFTA States during the period 1 July-31 December 2016:

‘The following pig breeds are used to produce Gailtaler Speck: landrace, large white, crosses between landrace and large white, Duroc, cross-breeds from approved Carinthian breeding programmes.

The pigs must be fattened under the conditions specified in the production guidelines for Gailtaler Speck.

Fresh pork with a maximum pH of 5,8 is used in the production of Gailtaler Speck. Whole bacon sides are used, and if necessary the individual parts of a side — belly, loin, loin belly, leg and shoulder.

Gailtaler Speck is marinated, cold smoked and matured in special maturing rooms. The external colour of Gailtaler Speck is golden yellow and the cut is bright red with a white fat portion. Gailtaler Speck has a well-developed cured, smoky and meaty taste, which is only slightly spicy and mildly salty. It is of firm consistency, tender to bite and melts gently in the mouth.’

‘4.2.   Product description

Gailtaler Speck is a raw cured product made of unpressed, boneless pork distinguished by the following characteristics:

‘The production area comprises the municipalities Kötschach-Mauthen, Dellach, Kirchbach, Gitschtal, Hermagor, St. Stefan im Gailtal, Nötsch im Gailtal, Feistritz an der Gail and Hohenthurn.’

‘Due to features of the natural landscape (see Section 4.6) and also to historical developments (see Section 4.4) a special culture of bacon production developed in the Gail Valley. Based on historical documents and sources attesting to the historical development of the bacon production, an area delimitation for the region in which Gailtaler Speck can be produced is set out below.

The example of a list of production costs compiled by servants around 1830 clearly shows the importance of Gailtaler Speck in the diet of the people of the Gail Valley (see Carinthian Regional Archive, Stabile Cadastre (Kärntner Landesarchiv, Stabiler Kataster) Annex A to Section 4.3.1).

The importance of bacon in the diet of the Gail Valley inhabitants compared to that of other regions in Carinthia is clear from other historical documents (see Carinthian Regional Archive, Stabile Cadastre, Annex B to Section 4.3.1). The reasons for this lie in the particular natural conditions in the Gail Valley that make the area ideal for the production of high-quality cured products (see Section 4.6).

The area is delimited to the north and south by the conventional delimitation of the Gail Valley according to general opinion by its mountain ranges lying to the north and south, the Carnic Alps, belonging to the Southern Calcareous Alps, in the south along the border with Italy, and the Gailtal Alps in the north, along which the borders of the political municipalities of the Gail Valley also run. The area is delimited to the east and west by natural conditions, in particular climatic conditions, which also constitute a crucial prerequisite for production of the bacon.

The following section now provides a more detailed description, with reference to the relevant annexes, of the delimitation of the area for the location of production facilities in order for these facilities to be entitled to produce Gailtaler Speck PGI. The location of the Gail Valley within Europe at NUTS 2 level and within the Republic of Austria is described in the account in Annex C to Section 4.3.1 (see Civil Engineers Office Blechl & Piechl, 1999a, Annex C to Section 4.3.1). The area is thus delimited by a combination of the municipalities in which the production facilities for Gailtaler Speck are located and the topographical situation, which determines the climatic conditions. The municipalities concerned are Kötschach-Mauthen, Dellach, Kirchbach, Hermagor, Gitschtal, St. Stefan im Gailtal, Nötsch im Gailtal, Feistritz an der Gail and Hohenthurn (See Civil Engineers Office Blechl & Piechl, 1999b, Annex D to Section 4.3.1).’

‘4.3   Geographical area

4.3.1   Delimitation

The geographical area lies in the Austrian province of Carinthia.

Due to natural conditions as well as to historical developments a special culture of bacon production developed in the Gail Valley. Based on historical documents and sources attesting to the historical development of the bacon production, an area delimitation for the region in which Gailtaler Speck can be produced is set out below.

The area is delimited according to convention by the Carnic Alps in the south along the border with Italy and the Gailtal Alps in the north, along which the borders of the political municipalities of the Gail Valley also run. The area is delimited to the east and west by natural conditions, in particular climatic conditions, which also constitute a crucial prerequisite for production of the bacon (see Steinhauser 1958). The production area has developed from traditional roots (see Carinthian Regional Archive, Analysis of Land Register Estimates, 1832).

The defined geographical region (referred to below as “defined region” or “the region”) is made up of the following municipalities: Dellach, Feistritz an der Gail, Gitschtal, Hermagor, Hohenthurn, Kirchbach, Kötschach-Mauthen, Nötsch im Gailtal and St. Stefan im Gailtal.

For the purpose of illustration and precise delimitation of the area, the defined region is marked in red on the graphic below.

’

‘The pigs which are used to produce Gailtaler Speck originate from the Gail Valley and, if necessary, from other regions of the province of Carinthia.’

‘For the production of Gailtaler Speck it is essential that meat from pigs originating from the Gail Valley is used in accordance with Sections 1.2 and 1.3 of the Gailtaler Speck Guidelines. If it is not possible to meet the demand for piglets or fattening pigs from the stock originating from the Gail Valley, pigs from other regions within Carinthia listed in Annex A to Section 4.3.2 may be used (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex to Section 4.2 and Civil Engineers Office Blechl & Piechl, 1999c, Annex to Section 4.3.2). In this regard, only those basic products that have been produced in compliance with the production, quality and control standards set out in the Gailtaler Speck Guidelines or equivalent guidelines in accordance with Sections 1.2 and 1.3 of the Gailtaler Speck Guidelines may be used. Suitable basic products are produced, for example, by members of the Carinthian pig production consortium.’

‘4.3.2   Origin of the basic materials

For the production of Gailtaler Speck, meat from pigs originating from the defined region, that is to say that were born, reared and fattened there, is to be used. However, the purchase of piglets of a different origin up to a maximum weight of 31 kg is admissible, provided they belong to the breeds stated in this specification.’

‘4.3.3   Steps that must take place within the defined region

The fattening of the piglets, cutting of the meat and production of the bacon itself (marinating, smoking and maturing) must take place at registered establishments in the defined region.’

‘4.4   Proof of origin

The following measures serve to ensure the authenticity and traceability of the Gailtaler Speck PGI — over and above the general relevant documentation requirements:

—   Central registration body

The applicant group maintains a registration body, with which, irrespective of their formal membership, all establishments involved in rearing/fattening, processing, bacon production and trade within the framework of the specification must be registered. Sales outlets selling the prepacked commodity are not included, provided they carry out no further processing. This register contains the address and contact details of the registered establishments and their area of activity. Each establishment receives a registration number by which it and its labelled products can be identified. The application for registration must be made in writing (email, fax, letter) to the registration body before fattening, processing, etc. can be started for the first time.

—   A special system of sealing meat

During the cutting process, the (still green) meat cuts that come from the slaughterhouse are provided with green or red pull-up seals that are issued exclusively by the applicant group, including to non-member establishments. These seals contain an eight-figure serial number that is recorded in a seal register kept by the applicant group and can be assigned to the relevant seal recipient. Only sealed meat cuts may be used to produce the bacon.

Only single-use, tamper-evident pull-up security seals (2 mm thick, 10 mm wide) are admissible, and next to the image of the head of a laughing pig, they must contain the words “Gailtaler Speck”.

The different colours of the seals indicate different production chains:

—   Compulsory reporting of purchased piglets

Any registered establishment that purchases piglets must notify the registration body of that fact within 5 working days, stating the number of piglets, their origin (LFBIS (Agriculture and Forestry Holding Information System) No and name of the producer) and the weight of the individual animals.

The following documents/evidence are of relevance for checking the proof of origin:

Registration body:

In the event of discrepancies between reports and actual stock, the registration body must be granted access to the veterinary information system (VIS database).

Producer (rearing/fattening):

Processing establishment:

Seller:

‘The method of production is set out in the Gailtaler Speck Guidelines. These guidelines govern the basic products' origin and quality and the production process, define the product characteristics and contain provisions on safeguarding quality, whereby all producers of Gailtaler Speck are responsible for ensuring complete verifiability in accordance with these guidelines.

The cuts, whose pH must not exceed 5,8, are marinated in an unpressed state by means of a dry-curing process during which cooking or curing salt, pepper, garlic and other spices and herbs are added in accordance with traditional recipes which have been handed down.

This extracts water from the meat and inhibits the growth of harmful micro-organisms. Marination takes place preferably on traditional wooden marination tables or in curing tubs made of plastic or high-grade steel at 4 °C to 0 °C and approximately 70 % humidity for 1 to 4 weeks. The marinated material is then hung up until completely dry.

The dry-marinated material is hung up in the smoking chamber where it is smoked at temperatures not exceeding 22 °C. The only fuel used is beechwood, to which juniper branches are added to obtain the distinctive smoke aroma. The smoking process is interrupted several times. In these pauses in the smoking process, fresh air is let in. This gives the bacon its particular aroma. Each producer's experience and acquired skill determine the exact juncture at which fresh air is let in and the exact length of each smoking interval. After the smoking process, the bacon is taken to the ripening room, where temperatures of 8 °C to 16 °C and relative humidity of 60 % to 80 % must be maintained. Depending on the cuts used, it remains there for at least 4 to 12 weeks to mature fully.

At 25 % fat content, dehydration leads to 30 % to 40 % of fresh weight being lost.’

‘Section 4.5 Method of production

The components of the method of production described in Sections 4.5.1 to 4.5.4 and set out in detail in the Gailtaler Speck Guidelines have been developed and agreed by the association “Gailtaler Speck — Carinthia's Natural Arena” with the involvement of experts and the relevant specialist officials of the national food inspection authority and the national veterinary office (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex to Section 4.3).

The Gailtaler Speck Guidelines are not limited to the production process of Gailtaler Speck in a restricted sense, but also include the origin and quality of the basic products and contain a detailed product description, measures to safeguard quality with an implemented control system as well as rules on penalties and labelling.

Section 4.5.1 Production of the basic products

Animal keepers are required to keep a stock list and to mark the animals in order for the origin of each individual batch of bacon to remain traceable. Animal keepers are also required to give the animals high-quality feed only, in particular feed that promotes the slow growth of the animals, and to avoid the use of fattening aids, anabolic agents, hormones and chemical and antibiotic growth promoters. They are also required to keep an “animal husbandry record/pig record” in accordance with Annex 2 to the Gailtaler Speck Guidelines or an equivalent record.

Bacon producers are required to allocate and use for bacon production pigs that have reached a minimum age of 6 months, a minimum slaughter weight of 120 kg and a maximum average daily live weight gain of 750 g only, as only the meat from slow-growing pigs exhibits the quality necessary for production of the bacon.

Operators of slaughterhouses are required to ensure that the slaughter premises and slaughter equipment are in perfect working order and that the required personal and operational hygiene standards are maintained. Slaughterhouse operators and bacon producers undertake to store the carcass in a proper manner until it undergoes further processing.

4.5.2   Processing method

The process of refining the pork to become Gailtaler Speck is described below. The side of bacon is marinated in a dry-curing process. Cooking or curing salt, pepper, garlic and a variety of other spices and herbs are added to the meat in accordance with recipes which have been handed down (see Section 4.2). The action of the salt extracts water from the meat and inhibits the growth of harmful micro-organisms. Marination takes place preferably on traditional wooden marinating tables or in curing tubs made of plastic or high-grade steel at a temperature of 4 °C to 10 °C and a relative humidity of approximately 70 %. Depending on the thickness of the marinated material, this process takes from 1 to 4 weeks.

Once the marinating process is finished, excess salt is brushed off and the marinated material is hung up until completely dry. Once this is complete, the meat cuts are hung up in the smoking chamber at distances that are sufficiently large to obtain an even effect of the smoke. The smoking method used is cold smoking. With this method, a temperature of 22 °C must not be exceeded. The only fuel used is beechwood, to which juniper branches are added to obtain the distinctive smoke aroma of Gailtaler Speck. The smoking process is interrupted several times. In these pauses in the smoking process, fresh air is let in. This gives the bacon its particular aroma. Each producer's experience and acquired skill determine the exact juncture at which fresh air is let in and the exact length of each smoking interval.

Once the smoking process is complete, the bacon is placed in a well-ventilated ripening room with temperatures between 8 °C and 16 °C and a relative humidity of 60 % to 80 %. Depending on the cuts used, the bacon must remain in the ripening room for between at least 4 and at least 12 weeks until mature. At 25 % fat content, dehydration leads to 30 % to 40 % of fresh weight being lost.

4.5.3   Quality assurance and quality control process

The bacon producers undertake to carry out quality assurance and self-monitoring in their bacon production. The following detailed provisions apply in this regard:

The bacon producers also undertake to keep a production record equivalent to the “bacon record” in accordance with Annex 3 to the Gailtaler Speck Guidelines (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex to Section 4.2).

Section 4.5.4 Special supervisory mechanisms

Section 11 of the articles of association of the association “Gailtaler Speck — Carnic Region” stipulates the establishment of a supervisory committee for the internal supervision of the guidelines that are to be complied with by the individual producers of Gailtaler Speck (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999a, Annex to Section 2). The supervisory committee is responsible for the regular monitoring of compliance with the guidelines set out by the Association and inspection of all members who produce Gailtaler Speck. To assist with its work, a “Good Manufacturing Practice Chart” (Annex 1 to the Gailtaler Speck Guidelines) and a supervision flowchart (Annex 4 to the Gailtaler Speck Guidelines) are available to the supervisory committee (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex to Section 4.2.2).

The supervisory committee must report the results of its supervisory activities at regular intervals to the executive board of the Association “Gailtaler Speck — Carnic Region”. The executive board must receive the reports of the supervisory committee and in the event of a breach of the mandatory provisions of the Gailtaler Speck Guidelines it must apply the penalties provided for to the members concerned. If a delay could pose a risk, the executive board can put the relevant decisions into force with immediate effect. The final decision on penalties is reserved for the general meeting of the Association “Gailtaler Speck — Carinthia's Natural Arena”.

Future producers of Gailtaler Speck PGI who do not belong to the Association “Gailtaler Speck — Carinthia's Natural Arena” must meet the supervision requirements by applying equivalent supervisory mechanisms.’

‘4.5   Production process and packaging

4.5.1   Production of the basic products

Gailtaler Speck is produced from meat from the breeds listed in Section 4.2 only.

Pig fattening:

For complete traceability, the entire fattening of a pig, i.e. from piglet to slaughter, must be carried out at only one (1) registered establishment in the defined region, that is to say the fattening of the individual pig cannot be divided between several establishments.

These animals may only be reared on feed that is conducive to their slow growth. Liquid feeding (e.g. wet maize or soya) is forbidden. Maize and soya may only be given in small amounts of less than 20 % of the dry matter for soya and less than 10 % of the dry matter for maize. A maximum daily weight gain of 750 grams, determined over the entire fattening period, must not be exceeded. When feeding the pigs, under no circumstances may growth promoters, anabolic agents or hormones be added to the feed. From the beginning of fattening (i.e. from a live weight of 31 kg), the use of chemical and antibiotic growth promoters must also cease. The pigs are ready for slaughter once they reach a live weight of at least 120 kg.

4.5.2   Processing method

Cutting, curing, smoking and drying must all be carried out at the same establishment.

Slaughter and cutting:

Slaughter may only be carried out at the nearest slaughterhouse to the relevant fattening establishment with the necessary capacity for the particular case and which is properly equipped and complies with the statutory hygiene, veterinary and animal protection provisions. The half-carcasses are cut, boned, trimmed and immediately provided with the defined seals (pull-up seals) by the establishment producing the bacon. Only sealed meat cuts may be used to produce the Gailtaler Speck PGI bacon.

Marinating:

The meat cuts are marinated in an unpressed state at temperatures up to a maximum of 10 °C using a dry-curing process. For this purpose, salt (cooking, curing or sea salt or mixtures of these), pepper, garlic and juniper are added to the meat. Further spices and herbs may be added, which may include ginger, coriander, caraway, bay leaf, allspice, paprika, rosemary and sugar.

The action of the salt extracts water from the meat and inhibits the growth of harmful micro-organisms. Marination is carried out in curing tubs and on plastic or high-grade-steel tables. The meat can be marinated in a cold or warm state and it stays in the salt until it has a strong salty taste, which can take 1 to 4 weeks, depending on the thickness of the marinating material. Recognition of the correct time is part of the learned skills of the bacon producers, handed down through the generations.

Once the marinating process is finished, excess salt is removed and the marinated material is hung up in preparation for smoking, that is to say until it is completely dry. Injection marinating and tumbling methods and pressing of the marinated material are not permitted.

Smoking:

Gailtaler Speck is always cold smoked (8 °C to 24 °C). The fuel used is beechwood or hardwood chips to which juniper berries are added to give an aroma to the generated smoke. The smoking chambers, built according to traditional farming models and operating methods, are heated to produce smoke intermittently, that is to say the smoking process is interrupted several times to cool the bacon and ventilate the chamber. In order to avoid the formation of benzopyrene, it must be ensured that, during this process, the initial smoke generated during ignition and reignition of the smoking fire does not come into contact with the products to be smoked.

If there is no cooling in the smoking chambers, when the external temperature is 25 °C or higher it must be ensured by repeated checks that the core temperature of the bacon cuts does not exceed 24 °C over the entire smoking process. If the outside temperature during the interruptions in the smoking process does not contribute to cooling, the products to be smoked must be removed from the smoking chamber and cooled in order to achieve an end result comparable to conventional cold smoking. The duration of the interruptions in the smoking process in this type of production must be dependent on the core temperature of the bacon cuts.

During the interruptions in the smoking process, the smoking chamber is ventilated with fresh air. Ventilation promotes the aroma formation and is intended to prevent the formation of condensation and contamination of the products to be smoked with resin. Ventilation is achieved by opening the chamber door, by air flaps or, in modern installations, by automatic ventilation systems.

Each producer's experience and acquired skill determine the exact juncture at which fresh air is let in, the number of smoking intervals and the exact length of each one, and these timings are important for the aroma of the Gailtaler Speck.

In modern smoking chambers the smoking process can also run continuously, as the temperature is kept constant by the technology and the ventilation intervals are implemented automatically. In these modern installations, the smoking process, from ignition, smoke dosing and temperature to ventilation, is set using a program. This program is based on smoking in traditional smoking chambers. In these installations, the formation of condensation is eliminated and filters are installed to prevent resin contamination.

Maturing:

Once the smoking process is complete, the bacon is hung up in a well-ventilated ripening room with temperatures between 8 °C and 16 °C and a relative humidity of 60 % to 80 %. Continual checks must be carried out to ensure that there is no undesirable mould growth. Where necessary, this must be removed by brushing the bacon and renewed mould growth prevented by putting it through a further smoking process. For the ideal degree of ripening, the loss on drying at 25 % fat content should be 30 % to 40 % of the fresh weight.

The following ripening times must be complied with for the different cuts (among other things, depending on the thickness of the meat):

‘The production of bacon in the Gail Valley area has been documented from as long ago as the fifteenth century. Travel reports, farm inventories and servants' food lists testify to the bacon's importance in the diet of the Gail Valley's inhabitants. That importance was attained particularly because smoking and air-drying enabled it to be kept for long periods.’

‘Section 4.4 Proof of origin

Section 4.4.1 Historical developments

Section 4.4.1.1 Historical developments in ancient times

The earliest evidence for the importance of animal husbandry in the Gail Valley stems from the Celtic period (200 BC to 100 AD). Cattle and horses were most commonly kept, but pigs were also present. Bronze statues of a pig and horse, which were found in Gurina, an ancient mining settlement in the Gail Valley north-east of Dellach, bear witness to this (see Dinklage 1966, Annex to Section 4.4.1.1).

Section 4.4.1.2 Historical developments in the Middle Ages

The first known reference to an awareness of bacon production is found in an ordinance (Capitulare de villis) issued by Charlemagne in 812, which was also applicable in Carinthia. It concerns, among other things, maintenance of the utmost cleanliness when handling foodstuffs. The preparation of bacon, sausage and smoked and salted meat is emphasised in particular — foods that have therefore been documented for the duchy of Carinthia.

An imperial diploma of Otto II from 977 in which he grants Salzburg farmers permission for acorn grazing throughout the Lavant Valley suggests that pig farming flourished in the High Middle Ages. Pigs kept at mills were particularly sought after, as they were usually well fattened. Therefore, in the land register records of the Ducal administrative office in Greifenburg from 1267 mention was made of mills in Höfling near St. Daniel, which were particularly suitable for keeping pigs and also had to pay pig taxes (see Dinklage 1966, Annex A to Section 4.4.1.2).

A definite indication that the bacon was already an important part of the diet in the Gail Valley by the 15th century is provided by the translation of the travel diaries of Paolo Santonino, the private secretary to the patriarch of Aquileia and travel companion of the Bishop of Caorle from 1485 to 1487. The first of his three journeys took him into the Gail Valley and to East Tirol and his later ones into the Rosen Valley, to Villach and to former Lower Styria. Santonino describes in detail the way of life of the people of the Gail Valley, in particular their cuisine. During his stay in the Gail Valley, bacon, mostly served with beets or cabbage, was an integral part of the lavish meals that were served to him and the Bishop. This dish is mentioned no fewer than seven times, these being in connection with the visits to Goldenstein Castle near Mauthen and to Dölsach/Osttirol, St. Daniel, Tröpolach, Hermagor, St. Laurenzen, St. Michael near Egg and finally Berg im Drautal. This dish was not served to him again throughout the rest of the journey or during his later journeys (see Egger, 1947, Annex B to Section 4.4.1.2). The fact that Paolo Santonino does not mention bacon as an important part of the meals and dishes served to him in his descriptions of other destinations during his travels indicates that bacon was already a typical staple food of the Gail Valley in the Late Middle Ages.

Section 4.4.1.3 Historical developments in modern times

In the oldest land register of the lordship of Aichelburg from 1504 it states that many taxpayers had to provide two shoulders of pork, which was usually smoked, to the lordship annually, in addition to other natural produce. Similar contributions evident from the tax registers also date from the subsequent period (see Carinthian Regional Archive, Dinklage 1948, Annex A to Section 4.4.1.3).

The land register for the castle of Waydenburg, situated south-west of Dellach, from 1523 also mentions contributions that were to be paid to the castle in the form of two shoulders that had to be provided smoked and dried. This was a type of Schinkenspeck obtained from the fattening pig and prepared as prescribed by the administrative office of Oberdrauburg and Mauthen. Fresh meat was freely available to the lordship, as all kinds of wild game could be hunted and prepared. What was needed, however, was food that was available at any time and that therefore had to be preserved by the kind of smoking and air-drying methods used in the Gail Valley (see Carinthian Regional Archive, Waydenburg land register 1523, Annex B to Section 4.4.1.3).

Numerous farm inventories from the time around 1700, in which all of the belongings found in the house were meticulously listed, forming the tax base for the relevant lordship, also reveal that “bacon in the box” or “smoked pork” was a valued long-life product in the farming households of the Gail Valley (see Carinthian Regional Archive, Aichelburg Archive, Annex C to Section 4.4.1.3). In the inventories of the Carinthian lowlands at the same time we find “chopped bacon”, that is to say probably a type of minced bacon (Verhackert).

The food source for the pigs has always been the focus of attention through the ages: the land register of the Bamberg administrative office in Künburg in the centre of the Gail Valley from 1586 mentions a royal hunting forest around the castle of Künegg, north-west of Lake Pressegg, which consisted mainly of oak trees. No wood was permitted to be taken from these forests by the farmers. If the oaks bore plentiful acorns the farmers were permitted to herd their pigs into the forest for acorn feeding (see Dinklage, 1966, Annex D to Section 4.4.1.3). Furthermore, in a long-running dispute between several Gail Valley neighbourhoods concerning their grazing rights, Georg Friedrich von Aichelburg ruled in 1608 that, in addition to their dairy cattle, the four neighbourhoods of Emmersdorf, Michelhofen, St. Paul and Dragantschach could also graze three horses and their pigs on the Osternig mountain and in the Rießen (see Carinthian Regional Archive, Dinklage 1948, Annex to Section 4.4.1.3).

Section 4.4.1.4 Historical developments in the 19th century

The municipal estimates of livestock numbers for the Gail Valley in 1832 indicate that, although pig fattening was not practised on a large scale, it was nevertheless carried out with expertise. Cattle farming was more important due to the terrain and associated dominance of grassland as the main land use. Within the valley there was a distinct incline from the lower Gail Valley, where more feedingstuffs, in particular maize, were cultivated, up to the upper Gail Valley. If we look at the livestock from neighbouring regions, e.g. the Kanal Valley, however, pig numbers there are much lower than in the Gail Valley.

In the Gail Valley, at least a few pigs were found in most households, and around 1830 these were mainly pigs of the Friulian breed, which were black, large and elongated and ideal for fattening. They mainly served to meet the population's requirement for fat. The bacon was particularly suitable for that purpose, as it could be preserved for a long time by smoking and air drying and was therefore a nutritious and pleasant-tasting energy source which, in contrast to fresh meat, was available at any time (see Carinthian Regional Archive, Analysis of Land Register Estimates, 1832, Annex A to Section 4.4.1.4).

The diet was also considerably enriched. Rules for the provision of food for servants, with weekly meal plans, are known from the Stabile Cadastre records. If the diets of different Carinthian regions are compared, those from the Gail Valley are significantly more varied than other diets (see Carinthian Regional Archive, Stabile Cadastre, Annex B to Section 4.4.1.4). On workdays in the Gail Valley they received bacon served with polenta and sweet or sour milk in the mornings and evenings, whereas in the Drau Valley or even in the district of Ossiach servants had to make do with Sterz and milk. Meat, bacon or lard were also an integral component of the other meals in the Gail Valley. After a particularly hard day's work, “frigga”, a rich timber worker's meal consisting of polenta, cheese and bacon, was on the menu.

In connection with the transfer of a farm from father to son in Vordernberg in 1885 the old farmer secured the right in writing, in the event of the poor provision of food by the son, to be able to demand 40 kilograms of bacon and meat or half a pig of that weight and 10 kilograms of salt annually instead of a diet of cereals (see Carinthian Regional Archive, Dinklage 1948, Annex C to Section 4.4.1.4). These details emphasise the importance of bacon as a staple in the diet of the Gail Valley inhabitants.

Section 4.4.1.5 Historical developments in the 20th century

In the years following the First World War, the objective was to use funding programmes to restrengthen agriculture, which had been badly affected by the war. In the Gail Valley, in addition to soil improvement and the acquisition of fertilisers and seed, they sought to achieve the meaningful control of the sale of surplus slaughter animals. At that time, 2 000 pigs a year were exported from the Gail Valley and in turn many tonnes of maize were brought in to be used for feed, as yields per hectare in arable farming were well below the regional average (see Picker 1947, Annex A to Section 4.4.1.5).

During the years of the Second World War pig stocks declined to their lowest level due to a lack of feed and an increased number of slaughters, but by 1950 pig stocks had returned to their pre-war density. Up until the late 1940s there was also an obligation for farmers to provide bacon if they slaughtered their own pigs at home in order to ensure that the population had a basic supply of food. This was abolished as late as 1949 by an order of the Federal Minister for Agriculture, Forestry and Nutrition (see Kärntner Bauer (Carinthian Farmer) 1950, No 3, Annex B to Section 4.4.1.5).

In agricultural reference books from this period, “air-cured” bacon from Upper Carinthia was clearly distinguished from all other types of bacon. In addition to the description of its very particular production method, these books also reveal that the durations of the individual processing stages are determined to a significant extent by the weather conditions (see Faltnitzer 1949, Annex C to Section 4.4.1.5).

In one edition of the Kärntner Bauer from 1984 it was stated that the rightly deserved good reputation of the Upper Carinthian long-life product is probably due to its unusual production conditions, in particular the pigs being fed with only small proportions of maize (see Kärntner Bauer 1984, No 2, Annex D to Section 4.4.1.5).

In the 1980s and 1990s the Gail Valley experienced an economic upturn, explained primarily by the developing winter tourism in the valley. Under these general conditions, the Gail Valley was also able to establish itself as a “culinary region” (see Section 4.4.2).

An age-old Gail Valley custom, which is still practised today in Kreuth near Kötschach, is “bacon hunting”. The single young men of the village make music to gain entry to homes, where they have to be served with bread and bacon. The housewife must ensure that only the nicest pieces are put on the table; otherwise she will be certain to gain a bad reputation (see Wassermann 1998, Annex E to Section 4.4.1.5).

Section 4.4.2 Economic importance of the product for the region

Section 4.4.2.1 Economic importance in the past

The conditions for agricultural production in the floor of the Gail Valley were rather poor due to a high proportion of very waterlogged “acid” meadows. The focus of agriculture in the Gail Valley has therefore always been on grassland management with horse and cattle rearing and in particular alpine dairy farming. As a result of the low level of arable farming and the resulting lack of fodder, pig production has never been practised on a large scale in the Gail Valley, but it has been carried out throughout the region and to particularly high standards. Almost every household had several pigs, used mainly to meet the household's own meat and fat requirements. As preservation by means of refrigeration or freezing was unknown, preservation by curing, smoking and drying was essential. Bacon, which is an important source of energy, was therefore available at all times.

Therefore, even during the wars and in the post-war years of this century, visits to the Gail Valley were used to supplement the meagre supply of food in the central areas of Carinthia with the agricultural products produced there. These days Gailtaler Speck is no longer needed to supplement the diet due to there no longer being food shortages, but this makes it an even more tasty and welcome reminder of days spent in the Gail Valley.

During the 1960s and 1970s, summer tourism in the Carnic region, as the Gail Valley was also called, increased in importance. In the surrounding area, the gastronomic and culinary delights experienced by visitors during their stay became ever more important. In that respect, Gailtaler Speck as well as Gailtaler Almkäse (Gail Valley alpine cheese) PDO are definitely among the flagship products of the region.

Section 4.4.2.2 Economic importance today

Section 4.4.2.2.1 Tourism

Tourism is a very important economic factor in the Carnic region, which often also acts as an impetus for developments in other economic sectors. Whereas winter tourism is focused mainly on skiing in the Nassfeld area, in summer more varied forms of tourism are encountered, for example the mountain pastures in the Gail Valley are a popular destination for mountain hiking. For these activities, the overall experience is becoming increasingly important due to the increased quality demands of the visitors. Visitors wish to travel through a landscape that is as intact and attractive as possible and want to return from their holiday to their everyday lives feeling both physically and mentally refreshed.

This general trend for quality tourism is also satisfied in the Gail Valley with the natural and traditional specialities of the regional gastronomy. Visitors demand products with a regional identity, “delicacies” which have a clear link to the region. The points of sale for regional products on the mountain pastures and farms and in small shops in the Gail Valley provide a very significant addition to the attractions for tourists. The traditional nature of the production method for Gailtaler Speck and the presence of another speciality in the form of Gailtaler Almkäse, which already has a protected designation of origin, increase the marketing opportunities for both products.

Section 4.4.2.2.2 Processing of a natural product and cross-sector cooperation

The processing of agricultural raw products by the producer ensures that producers receive higher revenues and also satisfies the desire of today's consumers for transparency and traceability of the production process. The delimitation of the area of production, the specified production process and quality control ensure the high quality of Gailtaler Speck and a limit to the quantity. Cooperation with the regional butcher establishments enables additional customer groups to be reached, as the product Gailtaler Speck can also be found on the shelves of food retailers. In the light of the above, the sale of the product is safeguarded for the future, too. Together with Gailtaler Almkäse, Gailtaler Speck has developed into an initiator for the marketing of other regional products, for tourist attractions in the region, such as the “Speckfest” (bacon festival) and for tourist infrastructure with a more long-term period of use, such as the “Speckmuseum” (bacon museum) (see press reports 1993 to 1999, Annex to Section 4.4.2.2.2).

Section 4.4.2.2.3 Cooperation with top regional restaurants

Cooperation between the producers of quality regional products and top restaurants is increasingly forming the basis for the image portrayed by local tourism undertakings. The internationally renowned and multi-award-winning Sissy Sonnleitner (Kellerwand country hotel, Kötschach-Mauthen) also prefers to use Gailtaler Speck to refine her cuisine because, as she says, “it gives the dishes a particular richness and a pleasant smoky flavour” (see Sonnleitner 1999, Annex to Section 4.4.2.2.3). Ensuring a high and consistent quality by means of the provisions in the Gailtaler Speck Guidelines is intended to allow this cooperation to develop in a way that is positive for both sides.

Section 4.4.2.2.4 Positioning of the region

The liberalisation of the markets and altered legal requirements have exerted increased economic pressure on the agricultural products of the Gail Valley. With the obligation of all producers of Gailtaler Speck PGI to comply with the Gailtaler Speck Guidelines developed and standardised by the association “Gailtaler Speck — Carinthia's Natural Arena” the foundations are laid for Gailtaler Speck to position itself as a quality, branded product in the long term and for it to have a favourable outlook in terms of price.

Since the Gail Valley experiences difficult conditions as a business location and there are only a few new jobs being created in the production sector by the establishment of existing businesses and the setting up of new ones, job retention in the existing farming establishments and small businesses is an important objective of Carinthian regional policy. Cooperation in the form of production collectives like the association “Gailtaler Speck — Carinthia's Natural Arena” as well as the “Association of the Collective of Gailtaler Alpine Cheese Dairies”, and extensive measures for quality assurance and control in food production are improving the regional supply of produce and focusing marketing activities. Prioritisation in the area of countryside, food, cuisine and culture with effects on tourism therefore makes an important contribution to maintaining and developing the Gail Valley as a flourishing rural region.’

‘In the past, the main reason for producing bacon was so that meat could be kept for a long time. Gailtaler Speck developed into a widely known and regionally distinctive product through the special climate-based maturing conditions, the exclusive use of pigs grown slowly and fattened on high-quality feed, and the use of traditional production methods and handed-down recipes. Experience historically handed down from one generation to the next determines the length of each stage in turning fresh pork into a culinary high-quality processed product. The producers' knowledge and experience concerning seasonal and climatic variations in production conditions enable them to optimise the timing of production. The key to this optimal and, within Carinthia at least, unique bacon production is to utilise the Gail Valley's specific climatic conditions: steady temperature and humidity, long hours of sunshine, limited fog formation in winter and clearing southerly winds. Stable air movement and only slight variations in temperature and humidity enable the product to dry evenly. The slow maturing process gives the bacon its special aroma and means that it can be kept for a long time.’

‘Section 4.6 Link with the geographical area

Section 4.6.1 Climate

Carinthia belongs to the temperate climate zone of Central Europe, but this is frequently modified by each of its neighbouring regions, by its relief and by local conditions. The mountains of Carinthia stretch from west to east and therefore result in the formation of pronounced sunny and shady sides and windward and leeward sides, a phenomenon that is also typical of the Gail Valley.

The Central Alps, located in the north, in particular the High Tauern massif, just like the southern chains of the Carnic mountain range, shield the valleys and basins from approaching disturbances and act to weaken the prevailing westerly weather conditions. This forms a barrier to the main streams along the mountain chains, which leads to heavy rain over the summit regions and a reduction in cloud cover from the border mountains to the basin regions.

The Vb cyclone track, which is the Baltic branch of the winds tracking from the Bay of Biscay and from Spain, determines the specific weather conditions in the Gail Valley. Winds blowing from the Gulf of Genoa towards the north-east try to divert around the fringe of the Alps in the direction of the Baltic, hit the southern alpine chain and find their way into the Carinthian area via the Fella Valley and the hollows of Nassfeld. The moist warm air masses collide with cold air lying there and, in addition to the summer maximum usual for the whole of Carinthia, also cause the second precipitation maximum encountered in south Carinthia in autumn. The intensity of the precipitation is therefore high in the summit region of the Carnic Alps, but it peters out much too quickly towards the north.

The winds accompanying the Vb front on its route from the south reach the Gail Valley and dispel the cold air masses from there. This largely exhausts their energy and they therefore no longer have any effect beyond the mountains to the north of the Gail Valley (see Tschada 1962, Annex A to Section 4.6.1). As a result of the shielding lee effect of the southern Limestone Alps, in particular the Carnic Alps, the Gail Valley and the area around Villach experience above-average periods of sunshine of more than 50 % over the year as a whole compared with other regions of Carinthia. The Gail Valley is particularly favourable in autumn and winter, however, when in the central basins of Carinthia fog formation substantially limits the amount of radiation received there (see Steinhauser 1958, Annex B to Section 4.6.1 and Paschinger 1976).

Consequently, air humidity in the Gail Valley over the year as a whole is also very steady, whereas the air in the basins is relatively moister in winter and drier in summer. Thus, the variability in the mean relative humidity in the Gail Valley over the course of a year is only half the value of the central region of Carinthia. The essential natural prerequisite for good maturing of the bacon, i.e. consistent humidity, is therefore present in the Gail Valley.

Temperatures are also on average slightly lower than in the Klagenfurt basin, for example, but they are more consistent, i.e. with fewer marked temperature extremes, due to the higher position of the Gail Valley (see Central Institute for Meteorology and Geodynamics 1999).

Total precipitation in the Gail Valley is high, but at the same time the number of days with measurable precipitation is fairly low, as shown by comparisons with monitoring stations from neighbouring regions. This indicates heavy and extensive precipitation events, which are nevertheless followed quickly by clear weather (Central Hydrographical Bureau 1999, Annex C to Section 4.6.1).

The west to east orientation of the valley, the even temperatures and humidities, the long periods of sunshine and associated low cloud cover percentage and fog-free conditions in the winter and the characteristic clearing southerly winds as a result of the strong influence of the Vb weather front create ideal conditions in the Gail Valley for the production and, in particular, the maturing of bacon. High-quality cured products can only be produced in regions with even air movement and with small variations in temperature and humidity, as only there is it possible for the product to dry evenly (see Aichwalder 1997, Annex D to Section 4.6.1). The special aroma and long shelf life of the bacon is a result of the long and undisturbed maturing process. The prerequisites for successful bacon production are therefore present in particular abundance in the Gail Valley.

4.6.2   The tradition of bacon production

In the past, the main reason for producing bacon was so that meat as a raw material could be kept for a long time. In that way, meat and fat were available all through the year to complete and enrich the diet. In recent decades, however, it is the high quality of the bacon that can be achieved through the special production and maturing conditions in the Gail Valley that makes it a sought-after culinary speciality.

Marination on traditional wooden marinating tables using handed-down recipes, smoking and interruptions in the smoking process during which the bacon comes into contact with fresh air, which gives the bacon its typical flavour, and the slow maturation under the climatic conditions that are typical of the Gail Valley are additional important factors that determine the quality of the bacon (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex B to Section 2).

4.6.3   The special reputation of Gailtaler Speck

Gailtaler Speck has an excellent reputation in the other regions of the province of Carinthia as well as beyond the Carinthian borders. Particularly in the Lower Carinthian regions, where a completely different type of bacon is produced, if it is produced at all, Gailtaler Speck is held in high regard and is appreciated for its unique taste. The popularity enjoyed by Gailtaler Speck manifests itself every year at the Speckfest (bacon festival), now in its 7th year, held in the town of Hermagor, which is centrally located in the Gail Valley, where tens of thousands of visitors from Austria and from abroad take the opportunity to come to the Gail Valley to try Gailtaler Speck and to take some home with them (see press reports 1993 to 1999, Annex to Section 4.6.3).

4.6.4   The importance of Gailtaler Speck for the regional diet

As already mentioned in Section 4.6.2, Gailtaler Speck was an essential nutritional resource due to its method of production, which enabled the preservation of meat at a time when technical refrigeration methods were largely unknown. Even today, Gailtaler Speck, as part of the traditional “Brettljausen” (Austrian cold platters), which are considered to be complete meals and in which Gailtaler Speck forms a main element, plays a significant role in the diet of the inhabitants of, as well as visitors to, the Gail Valley (see Speckfestjournal (Bacon Festival Journal) 1998, Annex A to Section 4.6.4).

A second element to the importance of Gailtaler Speck in the diet is its use in the preparation of traditional dishes and also in the development of new local cuisine. The top restaurateur Sissy Sonnleitner, who was mentioned above in Section 4.4.2.2.3, as well as the gourmet chef Walter Trupp and chef of the year 1997 Harald Fritzer, all value Gailtaler Speck, as it gives dishes a very distinctive flavour (see Lexe 1997, Annex B to Section 4.6.4).

4.6.5   Maintaining traditional forms of agriculture

Production of Gailtaler Speck takes account of the local traditions of the agricultural sector. These are evident in the following processes: use of whole sides of bacon to produce cured products, curing on traditional wooden marinating tables, the method of cold smoking with several interruptions during the smoking process and finally the individually distinct spice recipes, which have been handed down from generation to generation exclusively within families (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex to Section 4.2).’

‘4.6   Link with the geographical area

4.6.1   Climate

The Gail Valley belongs — with certain exceptions — to the temperate climate zone of Central Europe. The mountains of Carinthia run in a west-east direction, which results in the formation of pronounced sunny and shady sides and windward and leeward sides. This is the case in the Gail Valley, too. The Central Alps, located in the north, in particular the High Tauern massif, just like the southern chains of the Carnic mountain range, shield the valleys and basins from approaching disturbances and act to weaken the prevailing westerly weather conditions. This forms a barrier to the main streams along the mountain chains, which leads to heavy rain over the summit regions and a reduction in cloud cover from the border mountains to the basin regions.

The Vb cyclone track, which is the Baltic branch of the winds tracking from the Bay of Biscay and from Spain, determines the specific weather conditions in the Gail Valley. Winds blowing from the Gulf of Genoa towards the north-east try to divert around the fringe of the Alps in the direction of the Baltic, hit the southern alpine chain and find their way into the Carinthian area via the Fella Valley and the hollows of Nassfeld. The moist warm air masses collide with cold air lying there and, in addition to the summer maximum usual for the whole of Carinthia, also cause the second precipitation maximum encountered in south Carinthia in autumn. The intensity of the precipitation is therefore high in the summit region of the Carnic Alps, but it peters out much too quickly towards the north.

As a result of the shielding lee effect of the southern Limestone Alps, in particular the Carnic Alps, the Gail Valley and the area around Villach experience above-average periods of sunshine of more than 50 % over the year as a whole compared with other regions of Carinthia. However, the Gail Valley is particularly favourable in autumn and winter (see Steinhauser 1958 and Pachinger 1976).

Consequently, air humidity in the Gail Valley over the year as a whole is also very steady, whereas the air in the basins is relatively moister in winter and drier in summer. Thus, the variability in the mean relative humidity in the Gail Valley over the course of a year is only half the value of the central region of Carinthia. The essential natural prerequisite for good maturing of the bacon, i.e. consistent humidity, is therefore present in the Gail Valley. Temperatures are also on average slightly lower than in the Klagenfurt basin, for example, but they are more consistent, i.e. with fewer marked temperature extremes, due to the higher position of the Gail Valley (see Central Institute for Meteorology and Geodynamics 1999).

Total precipitation in the Gail Valley is high, but at the same time the number of days with measurable precipitation is fairly low, as shown by comparisons with monitoring stations from neighbouring regions. This indicates heavy and extensive precipitation events, which are nevertheless followed quickly by clear weather (see Central Hydrographical Bureau 1999).

The west to east orientation of the valley, the even temperatures and humidities, the long periods of sunshine and associated low cloud cover percentage and fog-free conditions in the winter and the characteristic clearing southerly winds as a result of the strong influence of the Vb weather front create ideal conditions in the Gail Valley for the production and, in particular, the maturing of bacon. High-quality cured products can only be produced in regions with even air movement and with small variations in temperature and humidity, as only there is it possible for the product to dry evenly (see Aichwalder 1997).

4.6.2   Human expertise

Knowledge gained from experience handed down from one generation to the next determines the length of each stage in turning fresh pork into a culinary high-quality processed product. The producers' knowledge and experience concerning seasonal and climatic variations in production conditions enable them to optimise the timing of production and to ensure the quality of the product even under less-favourable weather conditions. Utilising these specific climatic conditions in the Gail Valley is key to the optimum and, within Carinthia, unique production of the bacon.

4.6.3   The history and tradition of bacon production

The preparation of Gailtaler Speck is mentioned in documents dating as far back as 812. The bacon has been considered an essential component of the diet since the Late Middle Ages and is today classed as one of the traditional dishes of the region.

In the past, the main reason for producing bacon was so that meat as a raw material could be kept for a long time. In that way, meat and fat were available all through the year to complete and enrich the diet. Although marination was previously still carried out on traditional wooden marinating tables, today modern or high-grade-steel tubs and marinating tables are used for that purpose. What remain the same, however, are the high quality of the raw materials resulting from the feeding and fattening methods, the handed-down recipes and the gentle smoking process, which together with the slow maturing process under the climatic conditions typical of the Gail Valley are considered to be the additional essential factors determining the quality of Gailtaler Speck.

4.6.4   The special reputation of Gailtaler Speck

Gailtaler Speck has an excellent reputation in the other regions of the province of Carinthia as well as beyond the borders of the province. Particularly in the Lower Carinthian regions, where a completely different type of bacon is produced, if it is produced at all, Gailtaler Speck is held in high regard and is appreciated for its unique taste and its distinctly different consistency, which is due mainly to the conditions under which the animals are fed.

The popularity enjoyed by Gailtaler Speck manifests itself at the Speckfest (bacon festival), which takes place every year in the town of Hermagor, located in the centre of the Gail Valley. The festival is attended by tens of thousands of visitors from Austria and abroad, always on the first weekend in June, who take the opportunity to visit the Gail Valley to taste Gailtaler Speck in the area where it is produced and also to take some home with them. The importance of this key Carinthian product was recognised in 2005, when its area of origin was declared a Genussregion in Austria, which is associated with regular marketing and tourism initiatives (see http://www.genuss-region.at/genussregionen/kaernten/gailtaler-speck-g-g-a/region.html).’

‘Labelling is done by means of a badge or ribbon attached at an appropriate place to the individual sides or cuts of bacon, or by equivalent product labels which show legibly and unalterably the producer and inspection number. The inspection number must be entered in a production record (“bacon record”) maintained by the producer for submission to the inspection body, documenting that each batch of bacon has been produced in accordance with the production method and providing the basis for checking compliance with the production method at any time. The use of company or proper names in product labelling is permitted, provided that it does not mislead consumers.’

‘Labelling of the cuts intended for marketing as Gailtaler Speck is carried out by means of a badge or ribbon attached at an appropriate place to the individual sides or cuts of bacon, or by equivalent product labels which show legibly and unalterably the producer and inspection number. Inspection numbers are made up of the health mark that is specific to each production establishment, the date of slaughter and the veterinary approval number, which is in turn specific to each slaughterhouse. The inspection number must be entered in a production record (“bacon record”) maintained by the producer for submission to the inspection body, documenting that each batch of bacon has been produced in accordance with the production method and providing the basis for the inspection body's check for compliance with the production method at any time. The association “Gailtaler Speck — Carinthia's Natural Arena” has developed a “bacon record” to document the production method (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex to Section 4.2). Producers of Gailtaler Speck PGI are required to use this or an equivalent method to document the production method.

The labelling must be easily visible right up to the last portion of the relevant bacon batch that is sold. A label containing the inspection number must be attached to Gailtaler Speck that is packaged ready for sale. The bacon must be packaged in suitable materials that ensure that the shelf life and quality of the product are maintained. The label must meet all other statutory labelling requirements.

A uniform product presentation is intended to be put together in future consisting of a figurative mark containing word elements that is to be developed containing the designation “Gailtaler Speck” and, provided the protected geographical indication is recognised, the designation “PGI”. This is to be used along with the Community symbol made available by the European Commission.’

‘A label is to be applied to the packaged product, in the window of which, in addition to the required EU mark, the words “Gailtaler Speck — PGI” and the registration number of the bacon producer are also to be specified.’