Commission Implementing Regulation (EU) No 1135/2013 of 7 November 2013 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Prosciutto Toscano (PDO))

• Published date: 13 November 2013
• Subject Matter: Foodstuffs,Consumer protection
• Official Gazette Publication: Official Journal of the European Union, L 302, 13 November 2013

13.11.2013 EN Official Journal of the European Union L 302/29

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COMMISSION IMPLEMENTING REGULATION (EU) No 1135/2013

of 7 November 2013

approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Prosciutto Toscano (PDO))

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs (1), and in particular the second subparagraph of Article 53(2) thereof,

Whereas:

(1) Pursuant to the first subparagraph of Article 53(1) of Regulation (EU) No 1151/2012, the Commission has examined Italy’s application for the approval of amendments to the specification for the protected designation of origin ‘Prosciutto Toscano’ registered under Commission Regulation (EC) No 1263/96 (2), as amended by Regulation (EU) No 777/2010 (3).

(2) The purpose of the application is to amend the specification by making clear that the use of additives or preservatives in the production of ‘Prosciutto Toscano’ is no longer authorised.

(3) The Commission has examined the amendments in question and decided that they are justified. Since the amendments are minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, the Commission may approve them without following the procedure set out in Articles 50 to 52 of that Regulation,

HAS ADOPTED THIS REGULATION:

Article 1

The specification for the protected designation of origin ‘Prosciutto Toscano’ is hereby amended in accordance with Annex I to this Regulation.

Article 2

Annex II to this Regulation contains the consolidated Single Document setting out the main points of the specification.

Article 3

This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.

This Regulation shall be binding in its entirety and directly applicable in all Member States.

Done at Brussels, 7 November 2013.

For the Commission, On behalf of the President,

Dacian CIOLOȘ

Member of the Commission

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(1) OJ L 343, 14.12.2012, p. 1.

(2) OJ L 163, 2.7.1996, p. 19.

(3) OJ L 233, 3.9.2010, p. 11.

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ANNEX I

In the specification for the protected designation of origin ‘Prosciutto Toscano’ the following amendments are approved:

The use of additives or preservatives in the production of ‘Prosciutto Toscano’ is no longer authorised. The processing of ‘Prosciutto Toscano’ in accordance with the typical method guarantees the absence of that type of substance. In particular, the ban on using nitrites and nitrates strengthens the link with the historical method of producing ‘Prosciutto Toscano’ and rules out the presence of additives and preservatives (E251 - E252) in the end product.

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ANNEX II

Consolidated single document

Council Regulation (EC) No 510/2006 of 20 March 2006 on protected geographical indications and protected designations of origin for agricultural products and foodstuffs (1)

‘PROSCIUTTO TOSCANO’

EC No: IT-PDO-0317-01009-2.7.2012

PGI ( ) PDO (X)

1. Name

‘Prosciutto Toscano’

2. Member State or third country

Italy

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 product to which the name in (1) applies

When released for consumption, ‘Prosciutto Toscano’ has the following physical, organoleptic, chemical and physico-chemical characteristics: the top is rounded owing to the presence of a ridge of meat which extrudes no more than 8 cm beyond the end of the femur; the weight is about 8-9 kg but never less than 7,5 kg; when sliced open, the product reveals pale red to bright red meat with little fat infiltration in the muscle tissue; pure white subcutaneous fat with slight pink streaks, compact, with no lines separating the layers and firmly attached to the surface of the muscle. ‘Prosciutto Toscano’ may be released for consumption within a maximum period of 30 months after the start of processing the fresh legs. ‘Prosciutto Toscano’ may also be marketed boned, in portions, i.e. cut up into pieces of varying shape and weight, or in slices.

‘Prosciutto Toscano’ has a delicate taste, typically savoury, with a characteristic fragrant...