A) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on Quality Schemes for Agricultural Products and Foodstuffs (2016/C 160/04
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C 160/14 EN Official Journal of the European Union 4.5.2016 OTHER ACTS EUROPEAN COMMISSION Publication of an 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 (2016/C 160/04) 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). SINGLE DOCUMENT ‘SAUCISSON SEC D’AUVERGNE’/‘SAUCISSE SÈCHE D’AUVERGNE’ EU No: PGI-FR-02094 — 23.11.2015 PDO ( ) PGI ( X ) 1. Name(s) ‘Saucisson sec d’Auvergne’/‘Saucisse sèche d’Auvergne’ 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 ‘Saucisson sec d’Auvergne’/‘Saucisse sèche d’Auvergne’ is a raw meat product that has been fermented and then dried. It consists of a mixture of chopped, salted pig meat seasoned with garlic and other spices. It is neither smoked nor coated with herbs or spices. ‘Saucisson sec d’Auvergne’/‘Saucisse sèche d’Auvergne’ is sold in one of three forms: — Whole in its casing. It may also be tied, placed in a net or covered with ash or a white bloom. It may be presented bare (without packaging) or packaged, for example wrapped in a controlled atmosphere. — By the slice and given directly to the consumer. — Sliced and pre-packed under film or on a tray (vacuum-packed or wrapped in a controlled atmosphere). In this case the product is presented without the casing, which is removed prior to slicing. The shape and weight of the product and the manufacturing and drying period depend on the dimensions of the pieces of casing used (diameter, length and thickness of the casing). These aspects are set out in the tables below. (1) OJ L 343, 14.12.2012, p. 1. 4.5.2016 EN Official Journal of the European Union C 160/15 — ‘Saucisson sec d’Auvergne’: Duration of the Closure of the Dimensions Dry weight Casing Form Offered for sale process (*) casing Diameter: 4 to 8 cm 200 to 400 g large intestine ≥ 21 days Length: 10 to 20 cm Bound with Diameter: twine with the shape 5 to 10 cm straight and of the casing Whole in the 400 to 800 g large intestine more or less ≥ 28 days reinforced or casing or sliced even Length: not by tying or 15 to 35 cm with a clipped net bag Diameter: 6 to 12 cm small intestine, > 800 g ≥ 42 days rosette, Length: rectum 20 to 50 cm Pre-sliced, Diameter: natural or straight and Bound with — ≥ 42 days pre-packed > 5 cm collagen even twine or a clip without casing (*) Duration of the process, from the mincing of the mixture to when the product comes out of the drying room for packaging. — ‘Saucisse sèche d’Auvergne’ Duration of the Closure of the Dimensions Dry weight Casing Form Offered for sale process (*) casing Diameter: 2,5 to 5 cm horseshoe ‘small piece, 200 to 350 g intestine’ U-shaped or Length: straight 10 to 20 cm Bound with Whole in the ≥ 18 days Diameter: twine or a clip casing or sliced 2,5 to 5 cm cut into pieces 0,8 to 4 kg Coil Length: or not more than 50 cm Pre-sliced, Diameter: small intestine straight and Bound with — ≥ 28 days pre-packed 2,5 to 5 cm or collagen even twine or a clip without casing Pre-sliced, Diameter: small intestine straight and Bound with — ≥ 28 days pre-packed 2,5 to 5 cm or collagen even twine or a clip without casing (*) Duration of the process, from the mincing of the mixture to when the product comes out of the drying room for packaging. C 160/16 EN Official Journal of the European Union 4.5.2016 ‘Saucisson sec d’Auvergne’/‘Saucisse sèche d’Auvergne’ meets the following physico-chemical criteria: — moisture on a fat-free basis (MFFB) ≤ 52 % (except for large pieces whose diameter exceeds 70 mm: MFFB ≤ 56 %), — fat content (for an MFFB of 77 %) ≤ 20 %, — collagen/protide ratio ≤ 13 %, — total soluble sugar content (for an MFFB of 77 %) ≤ 1 %, — pH ≥ 5. ‘Saucisson sec d’Auvergne’/‘Saucisse sèche d’Auvergne’ has a soft to dry texture and an odour and a taste that have hints of garlic. Slices are red to dark red in colour, with a cohesive composition and little fat, which is evenly distributed. 3.3. Feed (for products of animal origin only) and raw materials (for processed products only) The fattening feed given to the meat-type pigs contains at least 60 % cereals, oilseeds and derived products and has a linoleic acid content of less than 1,7 % (in the dry matter). The meat (lean and fat) used in ‘Saucisson sec d’Auvergne’/‘Saucisse sèche d’Auvergne’ comes exclusively from meat- type pigs and sows (cull sows), with the exception of uncastrated males, young males that have not yet reached sexual maturity, males castrated of a single testicle, males with cryptorchidism and hermaphrodites. All the animals are identified and traced. The only pieces of meat allowed in the production of ‘Saucisson sec d’Auvergne’/‘Saucisse sèche d’Auvergne’ are the loin, shoulder, shank, belly and back fat. They are used fresh. Deferment by freezing of the lean and fatty parts of meat-type-pig carcasses is authorised solely for producers buying carcasses and cutting them themselves, under certain conditions laid down in the specification. At least 70 % of the mixture of ‘Saucisson sec d’Auvergne’/‘Saucisse sèche d’Auvergne’ must include meat from sows with a carcass weight exceeding 120 kg (warm weight) and/or from meat-type pigs with a carcass weight exceeding 93 kg (warm weight). 3.4. Specific steps in production that must take place in the defined geographical area The steps in the production of ‘Saucisson sec d’Auvergne’/‘Saucisse sèche d’Auvergne’, from the preparation of the mixture to the end of the drying of the products, must take place in the geographical area. 3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to — 3.6. Specific rules concerning labelling of the product the registered name refers to — 4. Concise definition of the geographical area The geographical area extends over the territory of the following municipalities: The departments of Cantal, Haute-Loire and Puy-de-Dôme: all municipalities. Department of Allier: Cantons de Bellerive-sur-Allier, Commentry, Cusset, Gannat, Lapalisse, Vichy-1 and Vichy-2. The municipalities of Archignat, Arpheuilles-Saint-Priest, Avrilly, Bert, Besson, Billy, Bizeneuille, Le Bouchaud, Bransat, Bresnay, Le Brethon, Buxières-les-Mines, La Celle, Cérilly, Cesset, Chambérat, La Chapelaude, Châtel-de- Neuvre, Châtelperron, Châtillon, Chavroches, Chazemais, Cindré, Courçais, Cressanges, Désertines, Deux-Chaises, Le Donjon, Durdat-Larequille, Gipcy, Givarlais, Huriel, Jaligny-sur-Besbre, Laféline, Lamaids, Langy, Lavault-Sainte- Anne, Lenax, Liernolles, Lignerolles, Loddes, Loriges, Louchy-Montfand, Louroux-Bourbonnais, Louroux-Hodement, Magnet, Maillet, Marcillat-en-Combraille, Mazirat, Meillard, Meillers, Mesples, Monétay-sur-Allier, Montaiguët-en- Forez, Montaigu-le-Blin, Montcombroux-les-Mines, Le Montet, Montord, Néris-les-Bains, Neuilly-en-Donjon, Noyant-d’Allier, La Petite-Marche, Prémilhat, Quinssaines, Rocles, Ronnet, Saint-Aubin-le-Monial, Saint-Caprais, Saint-Désiré, Saint-Didier-en-Donjon, Saint-Éloy-d’Allier, Saint-Fargeol, Saint-Félix, Saint-Genest, Saint-Gérand-le- Puy, Saint-Hilaire, Saint-Léon, Saint-Marcel-en-Marcillat, Saint-Martinien, Saint-Palais, Saint-Sauvier, Saint-Sornin, Sainte-Thérence, Sanssat, Saulcet, Seuillet, Sorbier, Souvigny, Teillet-Argenty, Terjat, Le Theil, Theneuille, Thionne, Treban, Treignat, Treteau, Trézelles, Tronget, Varennes-sur-Tèche, Verneuil-en-Bourbonnais, Vichy, Le Vilhain, Villebret, Viplaix, Vitray and Ygrande. 4.5.2016 EN Official Journal of the European Union C 160/17 Department of Corrèze: the municipalities of Chaveroche, Mestes, Lignareix, Saint-Angel, Saint-Étienne-aux-Clos, Saint-Exupéry-les-Roches, Saint-Fréjoux, Saint-Pardoux-le-Vieux, Ussel and Valiergues. 5. Link with the geographical area Specificity of the geographical area The demarcation of the ‘Saucisson sec d’Auvergne’/‘Saucisse sèche d’Auvergne’ geographical area is based on an idea of continuity between the places where traditional practices are used, themselves historically influenced by the natural conditions that are conducive to meat drying, and the locations of meat-curing businesses. The geographical area is situated on a massif with an average altitude close to 1 000 m, comprising high plateaus and volcanic summits interspersed with many valleys. The area has a continental climate that is influenced by the altitude. The wind conditions contribute to a ventilating effect; this encourages the water loss that helps cured meat products to dry. Indeed, given that the rugged terrain runs transversal to the humid air flows coming from the west, strong Föhn effects influence the geographical area, particularly further down the massif. Until the mid-20th century, there was a well-established domestic and farming tradition of rearing pigs and pro ducing pork meat, mainly dry-cured products, as described in numerous literary works. Production traditionally took place during the winter, because the climatic conditions in that season made it possible to ensure a good mastery of salting and drying operations. The use of spices and garlic complemented the action of salting by improving the effectiveness of conservation and contributed to the development of the taste of Auvergne sausages. Following the agricultural revolution in the 19th century, dry-curing techniques were slowly taken up and devel oped by small-scale businesses and then on an industrial scale.