17.8.2010   

EN

Official Journal of the European Union

C 222/14

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Name of product

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Description of product

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Geographical area

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Proof of origin

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Method of production

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Link

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Labelling

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National requirements

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Other (Inspection body)

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Amendment to single document or summary sheet

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Amendment to specification of registered PDO or PGI for which neither the single document nor summary has been published

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Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006)

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Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

1.

In Article 1:

‘The protected designation of origin “Valle d'Aosta Lard D'Arnad” is reserved for the pigmeat product which fulfils the conditions and requirements set out in this product specification.’,

has been replaced by:

‘The protected designation of origin “Valle d'Aosta Lard D'Arnad” or “Vallée d'Aoste Lard d'Arnad” is reserved for the pigmeat product which fulfils the conditions and requirements set out in this product specification.’

Considering that the Autonomous Region of Valle D’Aosta is a recognised bilingual area in which Italian and French are used, the protection under Regulation (EC) No 510/2006 shall also apply to the French version of the designation.

2.

In Article 3:

‘“Valle d'Aosta Lard d'Arnad” is produced from the shoulder and back of pigs at least one year old and, when released for consumption, is at least 3 cm thick.

In the salting process, a mixture of crystallised sodium chloride, water, garlic, bay leaf, rosemary, sage and other mountain herbs found in situ is used.’,

has been replaced by:

‘“Valle d'Aosta Lard d'Arnad” is produced from the shoulder and back of pigs at least nine months old and, when released for consumption, is at least 3 cm thick.

In the salting process, in addition to the brine made up of water and crystallised sodium chloride, the following are used: garlic, bay leaf, rosemary, sage and possibly other aromatic herbs and non-ground spices such as, for instance, cloves, nutmeg, juniper berries. The aromatic herbs and spices should not, however, overpower the rosemary, garlic, sage and bay leaf.

Depending on the time of year and what is then available, other local wild or cultivated aromatic herbs grown in the region may be used.’

The amendment to the first paragraph is intended to correct a simple drafting error copied from the previous specification because the minimum age of pigs for slaughter had already been set in Article 2 as nine months, so the same minimum age of nine months has to be stated in Article 3 instead of one year.

The amendment to the second paragraph makes it optional to use mountain herbs in the salting process, as their use is linked to local weather conditions. It also allows for the use of other aromatic herbs and spices associated with the traditional way of producing ‘Valle d’Aosta Lard d’Arnad’. The use of herbs and spices as provided for in the product specification must not alter the characteristic taste and smell of ‘Valle d’Aosta Lard d’Arnad’, which is to say: rosemary, garlic, sage and bay leaf, since these must never be overpowered.

3.

In Article 4(3):

‘The lard must be cut and placed in special wooden containers (doils) within not more than 48 hours of slaughter.’,

has been replaced by:

‘The lard must be cut and placed in special wooden containers (doils) within not more than 48 hours of the day following slaughter.

The wood used to construct the doils must be chestnut, oak or larch.’

This amendment defers by one day the deadline for cleaning and salting the lard, which has been cut into pieces, and placing it into appropriate wooden containers (doils). This was necessary on technical and operational grounds, since it was quite hard to comply with the 48-hour period set previously. This amendment also specifies the botanical species whose wood may be used for the construction of doils (chestnut, oak and larch), taking established practice into account.

4.

In the second subparagraph of Article 6(1):

‘Form: in pieces of various sizes […] no less than 3 cm thick’,

has been replaced by:

‘Form: in pieces of various sizes […] with the lard itself being no less than 3 cm thick’.

This simple amendment makes it easier than heretofore to determine the thickness of the pieces of lard by specifying that the layer of lard itself must not be less than 3 cm thick, thereby excluding the thickness of the rind.

5.

In the third subparagraph of Article 6(2):

‘External appearance: White in colour with the possible presence of a thin layer of meat that never rises above the lumps, … .’,

has been replaced by:

‘External appearance: white in colour with the possible presence of a thin layer of meat, … .’

This is a minor amendment to better describe the lard's external appearance, specifying the possible presence of a thin layer of meat.

6.

In the fourth subparagraph of Article 6(2):

‘Aroma: rich in flavours;

Flavour: a pleasant taste reminiscent of the herbs used in the brine mixture’,

has been replaced by:

‘Smell: rich in flavours;

Taste: a pleasant taste reminiscent of the herbs used in the brine mixture’.

This is a minor amendment to better describe some terms relating to organoleptic characteristics: aroma has been replaced by smell and flavour by taste respectively.

7.

In Article 8(1):

‘The term “Lard d'Arnad” must be printed in significantly clear and indelible type, it must be quite separate from any other wording and must be followed by the words Denominazione di Origine Controllata.’.

has been replaced by:

‘The term “Lard d'Arnad” must be printed in significantly clear and indelible type, it must be quite separate from any other wording and must be followed by the words Denominazione di Origine Protetta.’

The words ‘Denominazione di Origine Controllata’ have been replaced by ‘Denominazione di Origine Protetta’ in line with Regulation (EC) No 510/2006.

Name:

Ministero delle politiche agricole alimentari e forestali

Address:

Tel.

+39 0646655106

Fax

+39 0646655306

E-mail:

saco7@politicheagricole.gov.it

Name:

Comité pour la valorisation des produits typiques d'Arnad «Lo Doil»

Address:

Tel.

+39 0125966300

Fax

+39 0125966351

E-mail:

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Composition:

Producers/processors ( X ) Other ( )

Class 1.2 —

Meat products

Name:

Istituto Nord Est Qualità — INEQ

Address:

Tel.

+39 0432940349

Fax

+39 0432943357

E-mail:

info@ineq.it