Of Council Regulation (EEC) No 2081/92 on the Protection of Geographical Indications and Designations of Origin
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C 42/2EN Official Journal of the European Communities 8.2.2001 Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin (2001/C 42/02) This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in the Member State concerned within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92. COUNCIL REGULATION (EEC) No 2081/92 APPLICATION FOR REGISTRATION: ARTICLE 5 PDO ( ) PGI (x) National application No 64 1. Responsible department in the Member State Name: Subdirección General de Denominaciones de Calidad. Dirección General de Alimentación. Secretaría General de Agricultura y Ganadería. Ministerio de Agricultura, Pesca y Alimen- tación, Espaæa Address: Paseo de La Infanta Isabel, no 1, E-28071 Madrid Tel. (34) 913 47 53 94 Fax (34) 913 47 54 10 2. Applicant group 2.1. Name: Asociación Promotora Denominación Específica Botillo del Bierzo 2.2. Address: Avda Villafranca, 31, Bembibre, LØon Tel. (34) 987 45 60 96 Fax (34) 987 45 61 97 2.3. Composition: Producer/processor (x) other ( ) 3. Type of product: Class 1-2 Meat-based product. 4. Specification (summary of requirements under Article 4(2)) 4.1. Name: Botillo del Bierzo. 4.2. Description: Meat-based product prepared with different cuts of pigmeat, especially ribs and tail, chopped, seasoned with salt, paprika, garlic and other natural spices, filled into the pig’s intestine, smoked and semi-cured. It is normally eaten cooked. The Botillo must, at the time of marketing, exhibit the following characteristics: exterior aspect and shape: in the the oval shape of the intestine (blind gut), leaden red in colour, weight: between 500 and 1 600 grammes, consistency: firm, colour and aspect: characteristic brilliant red, resulting from the raw material chopped into standard-sized portions, aroma: intense, of seasoned and smoked sausage, 8.2.2001EN Official Journal of the European Communities C 42/3 moisture content: less than 65 %, fat/dry matter ratio: less than 48 %, protein/dry matter ratio: more than 37 %. Once the product is cooked and ready to be eaten, the predominant odour is one of cooked and cured lean pigmeat and of natural spices, the texture being non-homogenous, fibrous and succulent. 4.3. Geographical area: The production area comprises the following municipalities in the region of El Bierzo: Arganza, Balboa, Barjas, Bembibre, Berlanga del Bierzo, Borrenes, Cabaæas Raras, Cacabelos, Camponaraya, Candín, Carracedelo, Carucedo, Castropodame, Congosto, Corullón, Cubillos del Sil, Fabero, Folgoso de la Ribera, Igueæa, Molinaseca, Noceda, Oencia, Palacios del Sil, PÆramo del Sil, Peranzanes, Ponferrada, Priaranza del Bierzo, Puente de Domingo Flórez, Sancedo, Sobrado, Toreno, Torre del Bierzo, Trabadelo, Vega de Espinareda, Vega de Valcarce, Villablino, Villadecanes, Villafranca del Bierzo and Benuza. 4.4. Proof of origin: The origin of the botillo covered by the protected geographical indication (PGI) is guaranteed by means of checking and certification. The PGI Botillo del Bierzo may be applied only to sausages coming from undertakings listed in the PGI register. The Regulating Board (Consejo Regulador), in its capacity as the certification body for the PGI, will establish a system of controls to be applied to the undertakings listed in the register so as to ensure that the botillos marketed by them with the PGI conform to the specifi- cations set out herein. For the purpose of the controls, the Regulating Board applies the general criteria laid down in standard EN-45011 applicable to product certification bodies. The botillos placed on the marked with the PGI will have to be issued by the Regulating Board and under its supervision with a distinctive number so that the traceability of the product can be ensured. 4.5. Method of production: The lean meat from the riblets and tail of the pig is filled into the intestine in the following proportions: ribmeat, minimum 65 %, maximum 90 %; tailmeat, minimum 10 %, maximum 20 %. The following may, at the discretion of the manufacturer, be added: tongue, jowl, shoulder and chuck, up to a maximum of 20 % of the total parts, with none of these components making up more than half of this 20 %. To all these components are added salt, paprika and garlic, authorised additives and other natural spices. The preparation and curing process takes at least five days and comprises four stages: (a) selecting the raw material and chopping it into pieces of the same size; (b) seasoning and filling: to the chopped meat are added salt, paprika, garlic, authorised additives and other natural spices; mixing and mincing follow. The mixture is then filled into the pig intestines, which are also cured and seasoned beforehand to achieve ideal colour and keeping qualities; (c) smoking: the product is smoked during at least one day using oak or holm-oak smoke; (d) drying: the product is dried for two days in purpose-built drying chambers, the aim being to remove excess moisture and achieve maximum consistency. 4.6. Links A. Background There are records dating back to pre-Roman times that refer to the keeping of pigs in the Bierzo region, but it is only in the Middle Ages that more and more documentary evidence is produced. The local monasteries testify to the abundance of pigs in the Bierzo region. The term Botillo comes from the latin Botellus, which means small sausage, black pudding or salami. But it also means the sausage casing, that is to say the intestine of the pig in which the meat mix is filled. Marco Gavio Apicio, in his De re coquinaria, chapter V, gives the recipe for the botillo which testifies to the Roman origin of the sausage. C 42/4EN Official Journal of the European Communities 8.2.2001 After the discovery of America, paprika began, in the 17th century, to be cultivated in the Bierzo region and this led to it being used subsequently as one of the main ingredients in the preparation of the Botillo. The first definition of the Botillo del Bierzo comes from D. Antonio FernÆndez y Morales, who, in his Ensayos poØticos en dialecto Berciano (poems in the Bierzo dialect) written in 1861, describes it as large and small intestine filled with bones and meat of pigs, seasoned with large quantities of paprika, prepared for slaughter feasts. There are numerous references in the 20th century to the gastronomic qualities of the Botillo del Bierzo and to the custom of it being served mostly on festive occasions. The botillo continues to be a favourite dish at festivals, banquets and gastronomic events in the Bierzo region. B. Natural conditions The Bierzo region is situated at an altitude ranging from 340 metres to 2 117 metres above sea level and is in the shape of a rift valley surrounded by mountains. The mountain range around the plain provides the firewood wood of oak and holm-oak used for the smoking of the botillo. The traditional production of the botillo in the Bierzo region is directly linked to the availability of this wood. The climate is determined by the combined influence of the Atlantic and the Mediterranean. North-westerly winds reach the rift valley and this explains the link with Spain’s wet zone. The mountain range around the plain is responsible for temperatures that are more favourable than on the Meseta. This explains why the botillo is subjected to the process of smoking, the climatic conditions making it difficult for it to be dried as a result of temperature and air alone. C. Manufacturing process One of the main ingredients for the seasoning of the Botillo del Bierzo is paprika, which is used as a preservative. It is obtained by the grinding of dried red peppers. The Bierzo region has a tradition of growing peppers. Some products that are similar to the Botillo del Bierzo and are produced in neighbouring regions do not contain paprika because the tradition of growing peppers does not exist there. The household ritual of slaughtering a pig and preparing the botillo is one of the region’s most deep-rooted customs which has been passed down the generations from time immemorial. The smoking process used is purely traditional in that the oak or holm-oak firewood is placed and lit under the product, which is then left to hang exposed to the smoke for at least one day. The smoking process is uncontrolled, no artificial techniques such as the use of filters or spraying with a smoke solution being used. The process is known as cold-smoking. The factories producing botillo apply processes that are basically the same as those used in household slaughterings. 4.7. Inspection body Name: Consejo Regulador de la IGP Botillo del Bierzo (Regulating Board for the PGI Botillo del Bierzo) Address: Calle Padre Santalla, no 3-2o, E-24400 Ponferrada, LØon Tel. (34) 987 41 19 73 Fax (34) 987 41 42 14 This inspection body is able fo fulfil the requirements of EN-45011. 4.8. Labelling: The use of the name protected geographical indication and its logo is to be restricted to the labelling of the botillos conforming to the specifications set out herein. The botillos placed on the market with the protected geographical indication must be provided with a distinctive number to be issued by the Regulating Board, and the words PGI Botillo del Bierzo together with the PGI logo must appear.