Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No510/2006 on the protection of geographical indications and designations of origin for agriculturalproducts and foodstuffs
(2010/C 311/10)This publication confers the right to object to the amendment application pursuant to Article 7 of CouncilRegulation (EC) No 510/2006 (
1
). Statements of objection must reach the Commission within six months of the date of this publication.AMENDMENT APPLICATION
COUNCIL REGULATION (EC) No 510/2006AMENDMENT APPLICATION ACCORDING TO ARTICLE 9‘COPPA PIACENTINA’EC No: IT-PDO-0117-1498-31.10.2001PGI ( ) PDO ( X )
1.
Heading in the product specification affected by the amendment:
Name of productDescription of product
Geographical area
Proof of originMethod of production
LinkLabelling
National requirementsOther — inspection system2.
Type of amendment(s):
Amendment to Single Document or Summary SheetAmendment to Specification of registered PDO or PGI for which neither the Single Document northe Summary Sheet have been published
Amendment to Specification that requires no amendment to the published Single Document(Article 9(3) of Regulation (EC) No 510/2006)
Temporary amendment to Specification resulting from imposition of obligatory sanitary or phytos
anitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)3.
Amendment(s):
1. In the fourth paragraph of Article 2:‘The pigs must weigh at least 160 kg (with a 10 % margin of tolerance),’,has been replaced by:‘The pigs must weigh 160 kg (with a 10 % margin of tolerance)’.
EN
C 311/24 Official Journal of the European Union 16.11.2010
(
1
) OJ L 93, 31.3.2006, p. 12.
This amendment is to correct a mistake in the previous specification as regards the pigs’ minimumweight, since the weight was referred to at the same time as being ‘at least’ two different values; thereference is amended so that the pigs’ weight must fall within a range around one specific value(160 kg).2. In the fifth paragraph of Article 2:‘The slaughterhouse certificate,’has been replaced by:‘The declaration of origin of the meat released by the slaughterer,’.This is a straightforward correction of the word ‘certificate’ in the previous specification by the moreappropriate ‘declaration of origin of the meat’.3. In the third paragraph of Article 3:‘35 to 40 cm in length’,has been replaced by:‘weighing no less than 2,5 kg.’.Such amendment is necessary in order to allow the raw material to be characterised better inasmuchas weight is easier and more accurately ascertainable than length. Muscle tissue may extend orcontract and length may therefore be affected. The amendment has therefore been proposed as aresult of the long experience of producers and their need for more reliable control values.4. In the third paragraph of Article 3:‘If the muscle mass is taken to a processing plant, this must be done within 24 hours usingrefrigerated containers.’has been replaced by:‘The muscle mass must be taken to a processing plant within 72 hours using refrigerated containers.’This amendment removes the term ‘if’, since moving the coppa to the processing plant is now anestablished part of the operation for producers. Additional time has been provided for the cuts of muscle parts to be moved to the processing plant as a result of the technical and logisticalrequirements and is linked to the preparation time for muscle mass, the time for refrigeration of muscle in the slaughterer’s coldstore, transport time and the opening times of the processing plants.5. The following, fourth, paragraph of Article 3 has been deleted:‘The coppa is immediately cooled in refrigerators for 24 hours until it reaches an internaltemperature of 0 to 1 °C’.The deletion is a consequence of the preceding amendment since immediate refrigeration of the raw material for 24 hours is no longer obligatory. What matters is that the coppa should arrive at theprocessing plant at an appropriate temperature having observed cold chain requirements.6. In the first paragraph of Article 4:‘Sodium chloride = 2,5 kgPotassium nitrate = 150 ppmCrushed pepper = 25/30 gSpice mixture:Ground cinnamon = 10/15 g
EN
16.11.2010 Official Journal of the European Union C 311/25
Cloves = 20/25 gBay seeds = 10 gGround nutmeg = 7/8 g
NB: AMOUNTS FOR 100 KG OF FRESH MEAT.’
has been replaced by:‘Amounts per 100 kg of fresh meatsodium chloride = min 1,5 kg-max 3,5 kgsodium and/or potassium nitrate: = max 15 gblack and/or white pepper whole and/or crushed = min. 15 gr-max 30 gSpice mixture:ground cinnamon = max 15 gcloves = max 25 gbay = max 10 gground nutmeg = max 10 g’For the mixture of natural salts and flavourings, minimum and/or maximum amounts of individualingredients have been introduced or made more precise so as to allow each producer to personalisethe recipe, bearing in mind that this is nevertheless a traditional product.7. In the third paragraph of Article 4:‘The salted coppa are kept in refrigerators for at least 7 days, then are “massaged” by hand andcovered in pig's abdominal wall.’,has been replaced by:‘The salted coppa are kept in refrigerators for at least 7 days. During this period, the coppa is“massaged” by hand and then covered in pig's abdominal wall.’This adjustment is necessary in order to make clearer the sequence of stages which the coppa goesthrough. In particular, it is made clear that the coppa are manually massaged during the refrigeratedstorage stage and only afterwards covered in pig's abdominal wall.8. In the fifth paragraph of Article 4:‘The next drying stage takes place in appropriate drying chambers with climate control set at atemperature ranging from 17 °C to 20 °C, humidity at 75 % to 80 % and ventilation at 1 to 7 m/sfor at least 7 days or, in any event, until the characteristic “mould” has appeared, at which point theproduct turns the typical rose colour.’,has been replaced by:‘The next drying stage takes place in appropriate drying chambers with climate control set at atemperature ranging from 15 °C to 25 °C, humidity at 40 % to 90 %, under ventilation, for at least 7days or, in any event, until the characteristic “mould” has appeared, at which point the product turnsthe typical rose colour.’This amendment seeks to correct the production specification which laid down more restrictedhumidity and temperature values because they are intended to be average values. The need forproducers to set out more detailed procedures in the production specification has promptedcorrections to the humidity and temperature values in order to make it possible to monitorbetter the progress of the maturing process. During the first drying stage coppa must losehumidity slowly so that its surface does not become excessively dry, thus compromising subsequentstages of the manufacture. This gradual drying process could not take place in the humidity andtemperature conditions provided for under the former specification. The extension of the humidity and temperature range thus makes the production conditions more precise, thereby reflecting thecustomary manufacturing cycle which has always been observed. Any reference to the speed of ventilation has also been removed since it was considered superfluous, it being sufficient that thetemperature and humidity is set; the reference is therefore only to ‘under ventilation’.
EN
C 311/26 Official Journal of the European Union 16.11.2010
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