Commission Implementing Regulation (EU) No 1044/2011 of 19 October 2011 entering ... (32011R1044)
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Commission Implementing Regulation (EU) No 1044/2011 of 19 October 2011 entering a name in the register of the traditional specialities guaranteed (Kabanosy (TSG))
- COMMISSION IMPLEMENTING REGULATION (EU) No 1044/2011
- of 19 October 2011
- entering a name in the register of the traditional specialities guaranteed (Kabanosy (TSG))
- Article 1
- Article 2
- Article 3
- ANNEX I
- Class 1.2.
- Meat products (cooked, salted, smoked, etc.)
- POLAND
- ANNEX II
- APPLICATION FOR REGISTRATION OF A TSG
- COUNCIL REGULATION (EC) No 509/2006
- ‘KABANOSY’
- EC No: PL-TSG-0007-0050-22.01.2007
- 1.
- Name and address of the applicant group
- 2.
- Member State or third country
- 3.
- Product Specification
- 3.1.
- Name(s) to be registered (Article 2 of Regulation (EC) No 1216/2007)
- 3.2.
- Whether the name
- 3.3.
- Whether reservation of the name is sought pursuant to Article 13(2) of Regulation (EC) No 509/2006
- 3.4.
- Type of product
- 3.5.
- Description of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(1) of Regulation (EC) No 1216/2007)
- 3.6.
- Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(2) of Commission Regulation (EC) No 1216/2007)
- Ingredients
- Feeding in the context of the production of pork intended for use in the making of ‘kabanosy’
- Stages in the production of ‘kabanosy’
- Stage 1
- Stage 2
- Stage 3
- Stage 4
- Stage 5
- Stage 6
- Stage 7
- Stage 8
- Stage 9
- 3.7.
- Specific character of the agricultural product or foodstuff (Article 3(3) of Commission Regulation (EC) No 1216/2007)
- Tenderness, succulence and specific properties of the meat
- Exceptional taste and aroma
- Uniform, characteristic shape
- 3.8.
- Traditional character of the agricultural product or foodstuff (Article 3(4) of Regulation (EC) No 1216/2007)
- Traditional method of production and storage
- Traditional ingredient – pork
- 3.9.
- Minimum requirements and procedures to check the specific character (Article 4 of Regulation (EC) No 1216/2007)
- Frequency of checks
- 4.
- Authorities or bodies verifying compliance with the product specification
- 4.1.
- Name and address
- 4.2.
- Specific tasks of the authority or body
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