| 15.10.2021 | SL | Uradni list Evropske unije | C 418/44 | 15.10.2021 | EN | Official Journal of the European Union | C 418/44 |
| Objava zahtevka za registracijo imena v skladu s členom 50(2)(a) Uredbe (EU) št. 1151/2012 Evropskega parlamenta in Sveta o shemah kakovosti kmetijskih proizvodov in živil | 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 |
| (2021/C 418/15) | (2021/C 418/15) |
| V skladu s členom 51 Uredbe (EU) št. 1151/2012 Evropskega parlamenta in Sveta (1) je ta objava podlaga za uveljavljanje pravice do ugovora zoper zahtevek v treh mesecih od datuma te objave. | 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 of the date of this publication. |
| ENOTNI DOKUMENT | SINGLE DOCUMENT |
| „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“ | ‘Figatelli de l’Ile de Beauté’/‘Figatellu de l’Ile de Beauté’ |
| EU št.: PGI-FR-02432 — 17. avgust 2018 | EU No: PGI-FR-02432 — 17 August 2018 |
| ZOP ( ) ZGO (X) | PDO ( ) PGI (X) |
| 1. Ime | 1. Name(s) |
| „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“ | ‘Figatelli de l’Ile de Beauté’/‘Figatellu de l’Ile de Beauté’ |
| 2. Država članica ali tretja država | 2. Member State or Third Country |
| Francija | France |
| 3. Opis kmetijskega proizvoda ali živila | 3. Description of the agricultural product or foodstuff |
| 3.1. Vrsta proizvoda | 3.1. Type of product |
| Skupina 1.2 Mesni proizvodi (kuhani, soljeni, dimljeni itn.) | Class 1.2. Meat products (cooked, salted, smoked, etc.) |
| 3.2. Opis proizvoda, za katerega se uporablja ime iz točke 1 | 3.2. Description of the product to which the name in (1) applies |
| „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“ je surova jetrna klobasa za kuhanje v obliki črke „U“ v naravnem ovitku. V rezini je viden grobo zrnat nadev, ki nastane z grobim sekljanjem prašičjega mesa, maščobnega tkiva in jeter. | ‘Figatelli de l’Ile de Beauté’/‘Figatellu de l’Ile de Beauté’ is a U-shaped cured pork-liver cooking sausage in a natural casing. Slicing the sausage open reveals a coarse-cut filling of pork meat, fat and liver. |
| Z dimljenjem pridobi značilno jantarjasto do rjavo barvo, ki ni nujno enotna. | Smoking gives it its typical colour, which ranges from amber to brown and is not necessarily uniform throughout the sausage. |
| V notranjosti se izmenjujeta temno rdeča do rjava in bela zrnatost. | The morsels of filling are white and burgundy. |
| Barva proizvodov z večjim deležem jeter prehaja v črno. | Sausages with a higher liver content tend to be blacker in colour. |
| V izrazitem vonju klobase prevladuje predvsem vonj po dimljenem in popru, v manjši meri pa tudi vonj po sušenem mesu in jetrih. | The initial aroma is an intense combination of smokiness and pepperiness. This is followed by notes of dry-cured meat and pork liver. |
| Neenotno teksturo v ustih ima zaradi čvrstih koščkov mesa in mehkobe jeter. V maščobnem tkivu vratu se izmenjujeta topljivost in hrustljavost. Za klobaso je značilno pravo ravnotežje med soljo, sušenim mesom, jetri in maščobnim tkivom, ki ga dopolnjujeta zelo izrazita ostrina popra ter dolgo obstojen okus po dimljenem, ki pa ne zakriva mešanice okusov. | The firmness of the meat morsels and the smooth and creamy texture of the pork liver give the product a varied texture in the mouth. The pork jowl fat is sometimes smooth and creamy, and sometimes crackly. A characteristic of this product is that it strikes just the right balance between saltiness, dry-cured meat, liver and fat, complemented by a powerful peppery note and a smoky taste that, though long and persistent, does not overpower the ensemble of flavours. |
| Fizikalno-kemijske lastnosti: | Chemical and physical characteristics |
| — | vsebnost vlage v izdelku brez maščobe (humidité sur le produit dégraissé – HPD) ≤ 75 %; | — | moisture content on a fat-free basis: ≤ 75 % |
| — | lipidi (vezani na HPD v višini 75 %) ≤ 45 %; | — | lipids (at 75% moisture on a fat-free basis): ≤ 45 % |
| — | razmerje kolagen/sestavljene beljakovine ≤ 22 %; | — | collagen-to-protein ratio: ≤ 22 % |
| — | skupni topni sladkorji (vezani na HPD v višini 75 %) ≤ 2 %. | — | water-soluble carbohydrates (at 75% moisture on a fat-free basis): ≤ 2 % |
| Dolžina in teža proizvoda sta navedeni v spodnji preglednici: | Length and weight are as shown in the following table: |
| Ovitek | Premer ovitka | Velikost proizvoda | Suha teža | Casing | Casing diameter | Product length | Dry weight |
| Tanko črevo | od 28 do 42 mm | od 15 do 30 cm | od 200 do 500 g | Small intestine | 28-42 mm | 15-30 cm | 200-500 g |
| > 30 cm | > 500 g | > 30 cm | > 500 g |
| Klobasa se trži cela ali v rezinah. | The product is sold either whole or sliced. |
| Cela se prodaja kot klobasa v obliki črke U, ki ima konca zavezana ali speta in združena z vrvico. | Whole sausages are sold with the two ends tied or clipped shut and tied together with string to form a U-shape. |
| Rezine se tržijo pakirane v prozorno folijo, vakuumsko ali v zaščitni atmosferi. | Sliced sausage is sold film-wrapped, vacuum-packed or in modified-atmosphere packaging. |
| 3.3. Krma (samo za proizvode živalskega izvora) in surovine (samo za predelane proizvode) | 3.3. Feed (for products of animal origin only) and raw materials (for processed products only) |
| Surovine, uporabljene pri proizvodnji klobase „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“, izvirajo iz prašičev za proizvodnjo mesa ali svinj (največ 50 % teže surovin), pri čemer se upoštevajo naslednja merila: | The raw materials used to make ‘Figatelli de l’Ile de Beauté’/‘Figatellu de l’Ile de Beauté’ are obtained from hogs or from sows (up to a maximum of 50 % of the raw material weight) meeting the following requirements: |
| — | živali so proste alelov Rn-, delež živali, občutljivih na halotan, mora biti manjši od 3 %; | — | none of the pigs may be affected by the Rn- allele and the rate of halothane susceptibility must be less than 3 %; |
| — | krmni obrok prašičev za proizvodnjo mesa v fazi pitanja in svinj v fazi brejosti ali počitka vsebuje manj kot 1,9 % linolne kisline; | — | the feed ration given to hogs in the growing/finishing stages and to dry and gestating sows must have a linoleic acid content of less than 1,9 %; |
| — | svinje med odstavitvijo sesnih pujskov in dnevom zakola najmanj 15 dni počivajo; | — | sows must be dry for at least 15 days after their piglets are weaned before they are slaughtered; |
| — | med raztovarjanjem živali v klavnici in njihovim zakolom je treba počakati najmanj 2 uri; | — | the pigs must have at least 2 hours’ lairage time after delivery to the abattoir before they are slaughtered; |
| — | topla masa trupa prašiča za proizvodnjo mesa je ≥ 75 kg; | — | hogs must have a hot carcass weight of ≥ 75 kg; |
| — | topla masa trupa svinje (brez glave in seskov) je ≥ 120 kg; | — | sows must have a hot carcass weight (without head and udders) of ≥ 120 kg; |
| — | mejna vrednost pH je med 5,50 in 6,20; | — | ultimate pH must be between 5,50 and 6,20; |
| — | meso nima nobenih naslednjih nepravilnosti glede videza: krvavi madeži, ognojki, umazanije od izločkov ali maziva s tekočega traku, večje nepravilnosti glede barve ali čvrstosti teksture; | — | none of the following visual defects may be present: bloodspots, abscesses, staining with faecal dirt or conveyor lubricant, serious defects of colour or consistency; |
| — | maščobno tkivo je belo in čvrsto; | — | the fat must be firm and white; |
| — | meso je rožnato do rdeče. | — | the meat must be pinkish to red in colour. |
| Uporabljeni kosi, ki nastanejo pri razseku, so vrat, pleče, odpadki pri razseku, jetra in srce s pravilno odstranjeno svinjsko kožo. | The pieces of the cut carcass used to make this product are the jowl, belly, trimmings, liver and heart. The pork pieces must be skinned correctly. |
| V mešanici mora biti obvezno prisoten vrat v deležu najmanj 25 %, saj daje proizvodu značilno hrustljavost. | Jowl meat must make up at least 25 % of the sausage mixture because it gives the product its characteristic crackle. |
| Prav tako so v mešanici obvezna jetra, in sicer v deležu med 30 in 50 %. | Another essential ingredient is liver, making up between 30 % and 50 % of the mixture. |
| Kosi se prejmejo sveži ali zamrznjeni. | The cuts of pork are to be delivered fresh or frozen. |
| 3.4. Posebne faze pridelave, ki jih je treba izvajati na opredeljenem geografskem območju | 3.4. Specific steps in production that must take place in the identified geographical area |
| Proizvodnja klobase „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“, ki vključuje vse faze od sekljanja do sušenja, mora potekati na geografskem območju. | The entire process of making ‘Figatelli de l’Ile de Beauté’ / ‘Figatellu de l’Ile de Beauté’, from mincing the meat to dry-curing, must take place in the geographical area. |
| 3.5. Posebna pravila za rezanje, ribanje, pakiranje itn. proizvoda, za katerega se uporablja registrirano ime | 3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to |
| Po razrezu se proizvodi obvezno zapakirajo (rezine nimajo več ovitka) v prozorno folijo, vakuumsko ali v zaščitno atmosfero. | Once the product has been sliced it must be packaged (sliced sausage no longer has its casing) using film-wrapping, vacuum-packing or modified-atmosphere packaging. |
| 3.6. Posebna pravila za označevanje proizvoda, za katerega se uporablja registrirano ime | 3.6. Specific rules concerning labelling of the product the registered name refers to |
| — | — |
| 4. Jedrnata opredelitev geografskega območja | 4. Concise definition of the geographical area |
| Geografsko območje zaščitene geografske označbe „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“ sestavljata departmaja Corse-du-Sud in Haute-Corse. | The geographical area for the protected geographical indication ‘Figatelli de l’Ile de Beauté’/‘Figatellu de l’Ile de Beauté’ consists of the two departments of Corse-du-Sud and Haute-Corse. |
| 5. Povezava z geografskim območjem | 5. Link with the geographical area |
| Povezava med geografskim območjem in klobaso „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“ temelji zlasti na tradicionalnem znanju in izkušnjah ter posebnih značilnostih. | The link between the geographical area and ‘Figatelli de l’Ile de Beauté’/‘Figatellu de l’Ile de Beauté’ is largely based on traditional know-how and specific characteristics. |
| Korzika, francoska upravna regija in gorat sredozemski otok, je pogosto poimenovana „Ile de Beauté“ (otok lepot). | ‘Ile de Beauté’ (‘Isle of Beauty’) is a nickname often used for the French administrative region of Corsica, a mountainous island in the Mediterranean. |
| Korzika ima sredozemsko podnebje. Zanj so značilna vroča in suha poletja ter blage in vlažne zime. Korzika je izpostavljena dvema glavnima vetrovoma – ponoči tramontani (a tramuntana), ki prinaša sveže noči, podnevi pa maestralu (u maestrale), ki prinaša suhe dneve. | Corsica has a Mediterranean climate, characterised by hot, dry summers and mild, wet winters. The island is buffeted by two dominant winds: the nocturnal a tramuntana brings cool nights, and the diurnal u maestrale makes the days dry. |
| Talne in podnebne razmere so na splošno zelo ugodne za uspevanje gozdov. Zato je Korzika v gozdarstvo usmerjena regija in po njeni celotni površini so posebej dobro zastopani viri lesa listavcev, zlasti kostanjev, hrastov in bukev. Gozdovi obsegajo povprečno 46 % celotne Korzike s 401 817 ha gozdne površine, kar je precej več od povprečnega nacionalnega deleža (ki je 26,9 %). Prvo mesto med listavci zasedajo hrasti, zlasti črnika, ki pokriva 22 % gozdnih površin otoka. V srednjem in južnem delu prevladuje hrast plutovec, ki prispeva k približno 15 % gozdnatosti. Makija, ki pokriva površino več kot 200 000 hektarov, pogosto tvori pravi gozdni sestoj in lahko v višino doseže do 5 ali 6 metrov. Bukev raste na nadmorski višini nad 1 000 metrov, kostanj pa je vrsta drevja, ki je zelo dobro prilagojena na korziško naravno okolje, saj raste po celem otoku in posamezna drevesa je mogoče opaziti ob morju pa vse do 1 200 metrov nadmorske višine. | The local soil and climate combine to create ideal conditions for forest growth. Corsica is therefore a region of forests, with broadleaved trees – chestnut, oak and beech in particular – particularly rife across the entire island. A wooded area of 401 817 ha gives Corsica an overall forest cover rate of 46 %, well above the national average of 26,9 %. The most common broadleaved trees are oak trees, notably holm oak, which accounts for 22 % of the island’s tree cover. Cork oak can mainly be found in the centre and south of the island, making up around 15 % of its forests. An area of more than 200 000 hectares is covered with maquis shrubland, often growing up to 5 or 6 metres high and forming a ‘forest’ in itself. Beech trees can be found at elevations of 1 000 m and above, and the chestnut tree, which is particularly suited to Corsica’s natural environment, can be found throughout the island, from right on the shoreline all the way up to 1 200 m above sea level. |
| Prebivalci Korzike so zaradi otoške lege razvili znanje in izkušnje, prilagojene podnebnim razmeram in gozdnim virom svojega otoka, za proizvodnjo mesnin. | The conditions of island life have led the Corsican people to develop ways of making charcuterie that are tailored to the local climate and forest resources. |
| Zaradi suhega in vetrovnega podnebja Korzike se je kot metoda konzerviranja prašičjega mesa namreč razvilo suho soljenje v nasprotju s kuhanim prekajenim mesom, ki ga najdemo na severu Francije. | It is because of Corsica’s dry, windy climate that the dry-salting method of curing pork has been favoured over the cooking of charcuterie practised in northern France. |
| Proizvodnja klobase „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“ je ena najstarejših praks konzerviranja prašičjega mesa, ki jo najdemo po vsej Korziki. Spada med proizvode, ki se uživajo kmalu po zakolu prašiča. Suho soljenje je bilo tako vedno pomemben element v prehrani Korzike in posledično v njeni kulturi. | Making ‘Figatelli de l’Ile de Beauté’/‘Figatellu de l’Ile de Beauté’ is one of the oldest pork preservation traditions and is practised throughout Corsica. It is one of the products eaten quite soon after the pig is slaughtered. Cured meats have always played an important role in the Corsican diet and, consequently, its culture. |
| Pri proizvodnji klobase „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“ se uporablja grobo sekljanje, da se poustvari tradicionalen način sekljanja z nožem. | The meat used to make ‘Figatelli de l’Ile de Beauté’/‘Figatellu de l’Ile de Beauté’ is minced roughly, mimicking the result of the traditional method of dicing it with a knife. |
| Koščki se nato zmešajo s fino soljo in se lahko začinijo z vinom ali dišavnicami. | The minced meat is then mixed with fine salt and may also be flavoured with wine or seasoning. |
| Ker večino leta prevladujejo visoke temperature, se je morala tehnika soljenja razviti tako, da je bila uporabljena velika količina črnega popra (med 2 in 6 g/kg). Črni poper, ki se je sprva uporabljal kot naravni repelent proti insektom, je sčasoma postal ena od bistvenih sestavin klobase „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“. | The use of large amounts of black pepper (between 2 and 6 g per kg) shows how the curing process has been influenced by the fact that temperatures are high for much of the year: pepper was originally used as a natural insect repellent and has over time become one of the key features of ‘Figatelli de l’Ile de Beauté’ / ‘Figatellu de l’Ile de Beauté’. |
| Za prekajevanje se uporablja les lokalnih listavcev, v nasprotju z drugimi proizvodnjami, ki so bolj usmerjene v les iglavcev. Najpogosteje se uporablja les, ki je najbližji in najbolj na voljo, tj. hrast, kostanj, bukev, navadna jagodičnica in resje. Gre za tradicionalno tehniko, ki se je nekoč običajno izvajala v povezavi z dejavnostjo pridelave kostanja, ta pa je imela v otoškem kmetijstvu pomembno mesto. Les otoških listavcev se je vedno uporabljal za prekajevanje mesnin, saj so te vrste drevja prisotne na celotnem ozemlju otoka, ta les zgoreva počasneje in ima mnogo manj ostankov gorenja kot les iglavcev. To daje prekajevanju finost, ne pa nasičenosti z okusom, ki bi jo lahko prispevali iglavci; gre za „rahlo“ prekajevanje. Hkrati tudi omogoča, da se soljeno meso ohrani in z zunanje strani dokončno zaščiti pred insekti. Prekajevanje je kulturna posebnost, ki jo najdemo zlasti v regijah, ki so jih močno poselila germanska plemena. Posebnost je tudi postopek prekajevanja, uveljavljen na celotnem ozemlju otoka, saj v sredozemskem bazenu ni zelo razširjen. | These are hardwood-smoked sausages, which sets them apart from other products where the tendency is to use softwood for smoking. The wood comes from local broadleaved trees, the most commonly used species being those closest at hand and most widely available: oak, chestnut, beech, strawberry tree and heathers. This is a traditional practice that in the past was generally linked to chestnut-growing, which played an important role in the island’s agriculture. Local hardwood has always been used to smoke charcuterie because these species can be found throughout the island and because hardwood is more fire-resistant and gives off much less residue when burnt than softwood. This results in a ‘mild’ and very subtle smoking process, avoiding the saturation of taste that might come from using softwood. Smoking also makes it possible to preserve the sausages and finishes off their external protection from insects. Smoking meat is a custom found particularly in areas where Germanic tribes settled in large numbers. Corsica is therefore somewhat unusual in the Mediterranean basin for having this tradition of smoking meat. |
| V fazi sušenja priteka zunanji zrak. Ta faza omogoča, da se jasno izrazijo organoleptične značilnosti proizvoda. | Finally, natural ventilation is used when the sausages are dry-cured. This stage brings out the product’s organoleptic characteristics. |
| Klobasa „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“ je glavni korziški proizvod, iz katerega odsevajo znanje in izkušnje ter kultura in običaji otoka. Odlikuje se po posebnih tehnikah proizvodnje, ki se prenašajo iz roda v rod. To znanje in izkušnje proizvodu zagotavljajo njegove značilnosti: | ‘Figatelli de l’Ile de Beauté’/‘Figatellu de l’Ile de Beauté’ is one of Corsica’s flagship products, the result of local know-how that reflects the island, its culture and its customs. The use of specific production methods passed down from generation to generation sets it apart from other products. This know-how is what gives it its characteristics: |
| — | značilno neenotno jantarjasto do rjavo barvo, pri čemer barva proizvoda z večjim deležem jeter bolj prehaja v črno; | — | its typical amber-to-brown tone, without uniformity of colour, and blacker hues found in sausages with a higher liver content; |
| — | izrazit vonj, v katerem prevladuje predvsem vonj po dimljenem in popru, v manjši meri pa tudi vonj po sušenem mesu in jetrih; | — | an initial intense aroma combining smokiness and pepperiness, followed by notes of dry-cured meat and pork liver; |
| — | neenotno teksturo zaradi čvrstih koščkov mesa in mehkobe jeter. V maščobnem tkivu vratu se izmenjujeta topljivost in hrustljavost; | — | a varied texture in the mouth due to the firmness of the meat morsels and the smooth and creamy texture of the pork liver, with pork jowl fat that is sometimes smooth and creamy and sometimes crackly; |
| — | pravo ravnotežje med soljo, sušenim mesom in maščobnim tkivom; | — | just the right balance between saltiness, dry-cured meat and fat; |
| — | izrazito ostrino popra, ki dopolnjuje to zaznavo v ustih in podaljšuje tako okrepljen okus; | — | a powerful peppery note which prolongs the assault on the palate, bolstering and extending the other flavours; |
| — | drug prevladujoč okus, ki ga dajejo jetra; | — | yet another pronounced flavour – pork liver; |
| — | dolgo obstojen okus po dimljenem, ki pa ne zakriva mešanice okusov. | — | a smoky taste that, though long and persistent, does not overpower the ensemble of flavours. |
| Posebno znanje in izkušnje za proizvodnjo klobase „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“ so se razvili na podlagi tradicionalnih tehnik, kot je grobo sekljanje, ter v povezavi s podnebjem in naravnimi viri otoka: uporaba znatne količine črnega popra, prekajevanje na lesu lokalnih listavcev in sušenje s pritokom zunanjega zraka so posebej prilagojeni suhemu in vetrovnemu podnebju, otoški legi in pokritosti otoka z gozdom. | The specific method used to make ‘Figatelli de l’Ile de Beauté’/‘Figatellu de l’Ile de Beauté’ was developed on the basis of traditional practices – such as roughly mincing the meat. It is also linked to the island’s climate and natural resources: the use of black pepper in large quantities, hardwood-smoking using wood from local trees, and using natural ventilation in the dry-curing process are all practices that have been shaped by Corsica’s dry and windy climate, the conditions of island life, and the extent of the island’s forest cover. |
| Zaradi grobega sekljanja koščkov nastane neenotna tekstura. Uporaba vratu in jeter daje proizvodu hrustljavost in mehkobo, kar je čisto posebna značilnost. Zaradi vsebnosti jeter in dodajanja aromatičnih snovi ima klobasa večplasten in močan aromatičen vonj. | The product has a varied texture because the meat is minced quite roughly. The use of jowl meat and liver gives the product highly unique characteristics of crackle and creaminess. The presence of liver and the flavouring used result in a complex, powerful bouquet of aromas. |
| Precejšnja količina črnega popra daje proizvodu izrazito ostrino popra, značilno za klobaso „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“. | The use of large amounts of black pepper gives the product the powerful peppery note that is a distinguishing feature of ‘Figatelli de l’Ile de Beauté’/‘Figatellu de l’Ile de Beauté’. |
| Prekajevanje na lesu lokalnih listavcev (kostanj, hrast, bukev itd.) zagotavlja zelo kompleksno paleto aromatičnih zaznav (dolgotrajno obstojen okus po dimu), ki je tudi zelo pomembna posebna značilnost klobase „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“. Proizvodu daje tudi izrazit vonj po dimljenem in značilno jantarjasto barvo. | Hardwood-smoking over wood from local trees (chestnut, oak, beech, etc.) gives the product a very complex palette of aromatic notes (a long and persistent smoky taste in the mouth), which is another major characteristic of ‘Figatelli de l’Ile de Beauté’ / ‘Figatellu de l’Ile de Beauté’. It also gives the product its sustained smoky aroma and typical amber colour. |
| Sušenje s pritokom zunanjega zraka v sušilnico omogoča, da se proizvod stabilizira in konzervira, ter prispeva k razvoju njegovih organoleptičnih značilnosti (pravo ravnotežje med soljo, sušenim mesom in maščobnim tkivom). | The use of natural ventilation in the drying room during the dry-curing process helps to stabilise and preserve the product and shape its organoleptic characteristics (striking the right balance between saltiness, dried meat and fat). |
| Zaradi otoške lege so se to znanje in izkušnje prenašali iz roda v rod, kar je prispevalo k ohranitvi značilnosti klobase „Figatelli de l’Ile de Beauté“/„Figatellu de l’Ile de Beauté“. | Know-how has been passed down from generation to generation, helped by the fact that Corsica is an island, a factor that has also enabled the characteristics of ‘Figatelli de l’Ile de Beauté’/‘Figatellu de l’Ile de Beauté’ to be preserved. |
| Sklic na objavo specifikacije proizvoda | Reference to publication of the product specification |
| (člen 6(1), drugi pododstavek, te uredbe) | (the second subparagraph of Article 6(1) of this Regulation) |
| https://extranet.inao.gouv.fr/fichier/CDC-FigatelliIdB-RepCOM2.pdf | https://extranet.inao.gouv.fr/fichier/CDC-FigatelliIdB-RepCOM2.pdf |
| (1) UL L 343, 14.12.2012, str. 1. | (1) OJ L 343, 14.12.2012, p. 1. |
