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Publication of an Amendment in Accordance with Article 50(2)

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Publication of an Amendment in Accordance with Article 50(2) 7.6.2018 EN Official Journal of the European Union C 195/47 OTHER ACTS EUROPEAN COMMISSION Publication of an amendment in accordance with 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 (2018/C 195/14) This publication opens the opportunity to raise objections against the amendment in accordance with 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 Article 53(2)(1) of Regulation (EU) No 1151/2012 ‘GAILTALER SPECK’ EU No: PGI-AT-0192-AM01 — 5.4.2017 PDO ( ) PGI ( X ) 1. Applicant group and legitimate interest Gailtaler Speck — Naturarena Kärnten c/o Albert Jank Götzing 4 9624 Egg ÖSTERREICH Tel. +43 6504282000 Email: [email protected] The applicant is the original applicant group and represents all current producers of Gailtaler Speck g.g.A. 2. Member State or Third Country Austria 3. Heading in the product specification affected by the amendment(s) — Name of product — Description of product — Geographical area — Proof of origin — Method of production — Link with the geographical area — Labelling — Other [Contacts of the competent authority and the applicant group, type of product, control body, national legislation, list of references and sources] 4. Type of amendment(s) — Amendment to the product specification of a registered PDO or PGI which is not minor in accordance with Article 53(2)(3) of Regulation (EU) No 1151/2012. (1) OJ L 343, 14.12.2012, p. 1. C 195/48 EN Official Journal of the European Union 7.6.2018 — Amendment — which is not minor — to the product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published in accordance with Article 53(2)(3) of Regula­ tion (EU) No 1151/2012. 5. Amendment(s) The former specification, which consisted of several separate documents (summary, specification), has been com­ bined into a single document and revised for improved transparency and at the same time to update the require­ ments for the method of production and the proof of origin. In addition, production regulations (e.g. the ‘Gailtaler Speck Guidelines’/Production Guidelines for Gailtaler Speck) from the chapter on materials, which were earlier referenced in the specification, are now integrated into the specification and are therefore subject to the requirements for amendments stipulated by Community law. Information previously provided on the associa­ tion's internal quality assurance and control system is no longer included. Generally applicable requirements for animal husbandry (e.g. the ban on feeding meat-and-bone meal or commercial kitchen waste) or for the produc­ tion of bacon have also not been repeated in the specification. The remaining appendices to the specification therefore serve solely as evidence. In particular: Product description: The following Section 4.2 of the summary ‘The following pig breeds are used to produce Gailtaler Speck: landrace, large white, crosses between landrace and large white, Duroc, cross-breeds from approved Carinthian breeding programmes. The pigs must be fattened under the conditions specified in the production guidelines for Gailtaler Speck. Fresh pork with a maximum pH of 5,8 is used in the production of Gailtaler Speck. Whole bacon sides are used, and if necessary the individual parts of a side — belly, loin, loin belly, leg and shoulder. Gailtaler Speck is marinated, cold smoked and matured in special maturing rooms. The external colour of Gailtaler Speck is golden yellow and the cut is bright red with a white fat portion. Gailtaler Speck has a well-developed cured, smoky and meaty taste, which is only slightly spicy and mildly salty. It is of firm consistency, tender to bite and melts gently in the mouth.’ and Section 4.2 of the specification (product description and type of product): ‘Gailtaler Speck is a cured pork product. The quality characteristics of Gailtaler Speck are set out in Chapter 3 of the Gailtaler Speck Guidelines. It is distinguished by the following characteristics (see Gailtaler Speck Association — Carinthia's Natural Arena, 1999b, Annex to Section 4.2): — Basic materials: Gailtaler Speck is produced from pork from the following pig breeds: landrace, large white, crosses between landrace and large white, Duroc and cross-breeds from approved Carinthian breeding programmes. — Constituents, recipe and ingredients: Fresh pork with a maximum pH of 5,8 is used to produce Gailtaler Speck. Gailtaler Speck is produced from the following cuts of meat: whole sides of bacon or if necessary the individual parts of a s ide: belly, loin, loin belly, leg, shoulder. The meat pieces are processed in their natural form and are never pressed. Cooking or curing salt, pepper, garlic and mixtures of spices from traditional recipes are used in the curing process. The main spices used are ginger, coriander, caraway, bay leaves, all­ spice, paprika, rosemary, juniper and sugar. Smoking is carried out using the process of “cold smoking” (smoking temperature maximum 22 °C). — Appearance: The external colour of Gailtaler Speck is golden yellow, the fat is white and the muscle meat is bright red. Gailtaler Speck is free from external defects and defects in the cut. — Flavour: Gailtaler Speck has a mildly salty, well-developed cured, smoky and meaty flavour. It has no off-taste. — Consistency: Gailtaler Speck is of a firm consistency, tender to bite and melts gently in the mouth. 7.6.2018 EN Official Journal of the European Union C 195/49 — Distinctive characteristics: The method of “cold smoking”, the processing mainly of whole bacon sides and the processing of the meat in an unpressed state constitute a combination of product characteristics that are typical of the Gail Valley.’ are replaced by the following text: ‘4.2. Product description Gailtaler Speck is a raw cured product made of unpressed, boneless pork distinguished by the following characteristics: — Basic materials: Gailtaler Speck is produced exclusively from the meat of the following pig breeds: landrace, large white, Duroc, Swabian Hall Saddleback and crosses of these breeds. In addition, crosses of these breeds with Pietrain pigs (as sires) are also admissible. — Constituents, recipe and processing method: For the production of Gailtaler Speck only fresh, boneless meat in its natural form without being pressed is used for processing. Gailtaler Speck can in principle be produced from any cuts of meat, including from whole sides of bacon. The belly, loin, loin belly, leg and shoulder are preferred, however. The half-carcasses are checked for their suitability for human consumption by the veteri­ nary service before being cut and are marinated, smoked and matured (dried) with a traditional salt and spice mixture in accordance with the procedure described in Section 4.5.2. — Appearance: The external colour of Gailtaler Speck is golden yellow, the fat portion is pure white and clearly distinguishable, and the muscle meat is bright red. — Flavour and consistency: Gailtaler Speck tastes slightly spicy (without a dominant juniper note) and mildly salty and is characterised by a well-developed cured, smoky and meaty taste; despite the greater firmness of the fat portion compared to other types of bacon, Gailtaler Speck dissolves softly on the tongue and is tender to bite. Gailtaler Speck is free from external defects and defects in the cut and has no off-taste. — Marketing: Gailtaler Speck can be sold unpackaged or packaged, in whole sides, in chunks or sliced.’ Reasons: The list of pig breeds approved for the production of Gailtaler Speck has been specified more precisely and in particular the reference to ‘acknowledged breeding programmes in Carinthia’ (anerkannte Kärntner Zuchtprogramme) has been removed. As the origin of piglets is no longer limited to Carinthia (see the section ‘Geographical area’), the breeds and crossing options are specifically listed in the current version of the specifications. Only the pig breed ‘Schwäbisch Hällische Sattelschwein’ (Swabian Hall Saddleback) has been added to the list of admissible pig breeds, as this breed offers good-quality meat and fat, and owing to its weather resistance it is suitable for free-range farming, which in turn is essential for potential organic production. Crosses — as was previously consistent with breeding programmes in Carinthia — are allowed between all admissible breeds and also with Pietrain pigs as sires. How­ ever, crosses between pure meat breeds do not produce the desired clearly visible fat content. The previous requirement of a maximum pH value of 5,8 could be omitted because suitability for human con­ sumption has to be ensured and controlled, and also confirmed by the veterinary service (veterinary inspector). In addition, the party processing the bacon recognises on the basis of their experience whether the meat is suit­ able for bacon processing. Whereas earlier whole bacon sides were regularly used and cuts only when necessary, this ratio has now been reversed, which is due to demand from customers and the different forms of marketing. These have been incor­ porated into the specifications for clarification. A slightly more specific description of the appearance and consistency of the bacon was given; it was stipulated that Gailtaler Speck should have a ‘clearly recognisable’ fat content. A more precise definition is not possible in relation to a natural product, in particular as the fat content differs between castrated males and female animals and between different cuts of meat. Due to the longer lifespan of the pigs used for the production of Gailtaler Speck and their higher minimum live weight at the time of slaughter (which is 120 k g instead of the European average of 85 kg in normal bacon production), the fat content of Gailtaler Speck is, however, recognisably higher than in comparable products.
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