7.10.2015 EN Official Journal of the European Union C 330/3 V (Announcements) OTHER ACTS EUROPEAN COMMISSION Publication of an amendment application 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 (2015/C 330/04) 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). APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ‘JAMBON DE L'ARDÈCHE’ EU No: FR-PGI-0105-01248 — 4.8.2014 PDO ( ) PGI ( X ) 1. Applicant group and legitimate interest The applicant group is the Association de Défense et de Promotion des Produits de Charcuterie de l'Ardèche (ADPPCA). This group has a legitimate interest in submitting this application. Its contact details are: Chambre de Commerce et de l'Industrie, Parc des Platanes, 07104 ANNONAY, tel. +33 475692727. 2. Member State or Third Country France 3. Heading in the product specification affected by the amendment(s) — Name of product — Product description — Geographical area — Proof of origin — Method of production — Link — Labelling — Other [change of inspection body] (1) OJ L 343, 14.12.2012, p. 1. C 330/4 EN Official Journal of the European Union 7.10.2015 4. Type of amendment(s) — Amendment to the product specification of a registered PDO or PGI not to be regarded as minor in accord­ ance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. — Amendment to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be regarded as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. 5. Amendment(s) 5.1. Geographical area The municipality of ‘Saint Julien le Roux’ has been added to the list of municipalities forming the geographical area of the ‘Jambon de l'Ardèche’ PGI, thereby rectifying this initial oversight. This municipality is located in the heart of the geographical area and appears on the map of the geographical area included in the specification. The spelling of a number of municipalities has been corrected to bring them in line with the nomenclature of the French National Institute of Statistics and Economic Studies (INSEE). 5.2. Method of production As regards the raw material, the following aspects have been amended: the age of the pigs, the hot carcass weight and the muscle ratio, the pH of the hams and the amount of saltpetre to be used: — Age of the pigs The age of the pigs at slaughter (minimum age of 172 days for standard-weight pigs and average age of 182 days for heavy-weight pigs) has been deleted, given that these criteria are no longer in line with current practice in the pig sector. Advances in breeding and nutrition have allowed pigs to grow more quickly, and they are now slaughtered at a younger age but with a carcass weight that is often heavier than in the past. The average weight of carcasses has increased by 5 kg in 10 years. Nowadays, meat quality is not linked to the age of the animal, but rather to the muscle and fat ratio of the carcass. As such, animals with the same carcass quality can vary in age by 10 days or more. This means that age monitor­ ing is no longer part of the certification process, and muscle ratio values are monitored instead. The criterion of age has ceased to be relevant. — Hot carcass weight For standard-weight pigs, the carcass weight range has been increased by 3 kg (previously 72-89 kg, now 75-92 kg). For heavy-weight pigs, the minimum carcass weight has been increased to 92 kg (strictly above) instead of 90 kg (equal to or above). The lower weight limit for carcasses of standard-weight pigs has been increased in order to bring it into line with the minimum weight of the prepared fresh ham, as indicated in the specification. The specification requires the fresh ham to have a m inimum weight of 8,5 kg after trimming. However, the weight of the ham before trimming equates to 1/8 of the weight of the carcass and trimming leads to an average loss of 0,8 kg. As such, the weight of the carcass must be 74,4 kg. The carcass weight range has therefore increased by 3 kg. Furthermore, the minimum carcass weight for heavy-weight pigs and the maximum carcass weight for standard- weight pigs have been increased. This can be justified by advances in breeding and feed, which have led to a 4 kg increase in the average weight of pigs between 1997 and 2009. Today, the average weight of carcasses is around 91,5 kg. — Muscle ratio The upper limit for muscle ratio has been increased by one percentage point to 64 %. This increase also takes into account advances in breeding, which have led to an average 1 % increase in muscle ratio over 10 years. — pH of the hams The pH of the fresh ham must be between 5,5 to 6,2. The aim of this provision is to ensure that the hams are fresh. 7.10.2015 EN Official Journal of the European Union C 330/5 — Authorised amount of saltpetre The reference to the maximum residual amount allowed in the finished product has been deleted given that it complies with the general rules in force (Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006). 5.3. Labelling The requirement to display the words ‘Protected Geographical Indication’ has been deleted, as these words are already contained in the European Union's PGI logo that must be included on the labelling. The term ‘PGI logo’ has been replaced by the term ‘the European Union's PGI logo’ so as to use the correct term. 5.4. Others The section on ‘References to the inspection body’ has been amended. SINGLE DOCUMENT ‘JAMBON DE L'ARDÈCHE’ EU No: FR-PGI-0105-01248 — 4.8.2014 PDO ( ) PGI ( X ) 1. Name ‘Jambon de l'Ardèche’ 2. Member State or Third Country France 3. Description of the agricultural product or foodstuff 3.1. Type of product Class 1.2. Meat products (cooked, salted, smoked, etc.) 3.2. Description of the product to which the name in (1) applies General description: ‘Jambon de l'Ardèche’ is a dry-cured product. It is a high-quality product made from the hind leg of a pig, weighing a minimum of 8,5 kg when fresh, and is prepared and trimmed to a round before being rubbed by hand with salt mixed with saltpetre, pepper and spices, rested and then matured and ripened for at least 7 months. ‘Jambon de l'Ardèche’ is round at the base and extends progressively to the foot, which is disjointed beforehand (detached at the joint). The aitchbone is cut straight, parallel to the axis of the ham, at a distance of 2 cm from the head of the femur, which has been freed. The inner face of the ham is uncovered down to the bottom. Curing and ripening: ‘Jambon de l'Ardèche’ is cured in several stages. The ham is coated during ripening. This involves coating the uncovered, lean face with a mixture of lard (the coating), spices and chestnut flour from the Ardèche. The age of ‘Jambon de l'Ardèche’ is counted from the first day of salting when it comes out of the drying room. It is aged for a minimum of 7 months, 9 months or 12 months. The minimum dry weight of the ham, on the bone, is 6 kg. The older the ham, the more developed its organoleptic qualities and in particular its flavour. Also, with time, water loss increases and the meat becomes firmer. In order to optimise the balance between flavour and texture, the minimum dry weight in relation to age must be determined. Age of the dry-cured ham Weight of the dry-cured ham 7 months ≥ 6 kg 9 months ≥ 6,7 kg 12 months ≥ 7,3 kg The length of the ripening phase is indicated for the consumer on the ‘Jambon de l'Ardèche’ label. C 330/6 EN Official Journal of the European Union 7.10.2015 Smoking: an optional stage: The dry-cured ham can also be lightly smoked at the end of the manufacturing process. This optional process is carried out dry in a smoke generator with chestnut wood only. This gives the ham a more traditional appearance. In this case the label contains the information ‘Dry-smoked with chestnut wood’. Organoleptic properties: ‘Jambon de l'Ardèche’ is characterised by a supple and pleasant texture, which is slightly firmer on the surface. Slicing it reveals dark red, bordeaux-coloured lean meat, which may be lightly marbled and may be covered with a layer of white fat. The thickness of this layer (1 to 2 centimetres) varies depending on the size of the ham. ‘Jambon de l'Ardèche’ has an appetising meaty flavour, with a touch of salt and spices. Its taste and smell become more pronounced the longer it is ripened. Thanks to the coating process, the entire ham is permeated by a faint scent of chestnuts.