Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2011/C 310/11

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

AMENDMENT APPLICATION ACCORDING TO ARTICLE 9

‘THÜRINGER ROSTBRATWURST’

EC No: DE-PGI-0105-0223-09.02.2011

PGI ( X ) PDO ( )

1.   Heading in the product specification affected by the amendment:

2.   Type of amendment(s):

3.   Amendment(s):

Amendments requested:

3.1.   Description:

Delete the sentence ‘At least 51 % of the ingredients originate in Thuringia’.

Reason:

The binding of raw materials to the production area is to be lifted. The product's characteristics and appearance are not affected by the extent to which the ingredients originate in the region.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘THÜRINGER ROSTBRATWURST’

EC No: DE-PGI-0105-0223-09.02.2011

PGI ( X ) PDO ( )

1.   Name:

‘Thüringer Rostbratwurst’

2.   Member State or third country:

Germany

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

3.2.   Description of product to which the name in point 1 applies:

At least 15 cm to 20 cm long, medium-fine grilled sausage in narrow natural casing (pig’s gut or sheep’s casing), raw or stewed, with highly spiced taste; unit weight: 100 g to 150 g.

Composition

Coarsely trimmed pigmeat, pork cheek without rind, possibly also trimmed veal or beef for the filling, not cured; the spice mixtures vary with the handed-down recipes and regional characteristics; along with salt and pepper, caraway, marjoram and garlic are also used. Fat content: 20 % (± 5 %).

Analysis

Collagen-free meat protein: not less than 8,5 %; collagen-free protein in the meat protein: not less than 65 % vol. (determined histometrically), not less than 75 % (chemically).

3.3.   Raw materials (for processed products only):

—

3.4.   Feed (for products of animal origin only):

—

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

The entire production process of the Rostbratwurst takes place in the geographical area specified.

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

—

3.7.   Specific rules concerning labelling:

—

4.   Concise definition of the geographical area:

The Federal Land of Thuringia

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

‘Thüringer Rostbratwurst’ has centuries of tradition. The first documented reference to it dates from 1404. The Rudolstadt State Archives contain an invoice from the Arnstadt Virgin Mary Cloister which includes the item ‘darme czu bratwurstin’ (Bratwurst casings). The oldest known recipe can be found in the Weimar State Archives. It comes from the ‘Ordnung für das Fleischerhandwerk zu Weimar, Jena und Buttstädt’ of 2 July 1613. There is another recipe in the ‘Thüringisch-Erfurtische Kochbuch’, dating from 1797. Today almost all Thuringian meat and sausage producers carry ‘Thüringer Rostbratwurst’ in their range; it can be obtained anywhere in Thuringia at special stands. The provenance of the name has been retained because in the former GDR it was used only as a genuine indication of geographical origin.

5.2.   Specificity of the product:

‘Thüringer Rostbratwurst’ is a product with centuries of tradition. It was appreciated by Martin Luther and Goethe and praised in literature as long ago as 1669 (in Grimmelshausen’s ‘Simplizissimus’). Because of its unique and delicious flavour ‘Thüringer Rostbratwurst’ still enjoys a good reputation and image in Germany and beyond.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

The reputation of ‘Thüringer Rostbratwurst’ is based on the skill and experience of Thuringian butchers and recipes which have been handed down from generation to generation.

Reference to publication of the specification:

Markenblatt Vol. 33 of 20 August 2010, Part 7a-bb, p. 14729

http://register.dpma.de/DPMAregister/geo/detail.pdfdownload/14402

(1)  OJ L 93, 31.3.2006, p. 12.