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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 ‘ del Bierzo’

2.2. Address: Avda Villafranca, 31, , 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 -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 , 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 , 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 in the region of : , Balboa, , Bembibre, , , Cabaæas Raras, , , Candín, , , , , Corullón, Cubillos del , , , Igueæa, , Noceda, , , PÆramo del Sil, , , , Puente de Domingo Flórez, , Sobrado, , , , , , , Villadecanes, and .

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 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: , 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) : 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, or . But it also means the , 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 ’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. 8.2.2001EN Official Journal of the European Communities C 42/5

4.9. National requirements — Law No 25/1970 of 2 December 1970, Estatuto de la Viæa, del Vino y de los Alcoholes (Statute for Vineyards, Wines and Spirit Drinks); — Decree No 835/1972 of 28 March 1972, Regulation of Law No 25/1970; — Order of 25 January 1994 clarifying the conformity between the Spanish legislation and Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs; — Royal Decree No 1643/1999 of 22 October 1999 laying down rules on the processing of applications for entry into the Community Register of Protected Designations of Origin and Protected Geographical Indications.

EC No: G/E/00138/2000.07.03. Date of receipt of the full application: 3 July 2000.

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 42/03)

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 (x) PGI ( )

National application No 68

1. Responsible department in the Member State Name: Subdirección General de Denominaciones de Calidad y Relaciones Interprofesionales y Contractuales. Dirección General de Alimentación. Subsecretaría General de Agricultura, Pesca y Alimentación. Ministerio de Agricultura, Pesca y Alimentación Address: Paseo de La Infanta Isabel, 1, E-28071 Madrid Tel. (34) 913 47 53 94 Fax (34) 913 47 54 10

2. Applicant groups 2.1. Name: Unión Provincial de Cooperativas del Campo de Valencia Address: C/ Caballeros, 26, E-46003 Valencia Composition: Producer/processor (x) Other ( ) 2.2. Name: Asociación Profesional de Industriales Arroceros Levantinos Address: Pasaje La Sangre, 5, 2o,9a, E-46002 Valencia Composition: Producer/processor (x) Other ( )