EUROPEAN COMMISSION - EUR-Lex

OTHER ACTS

EUROPEAN COMMISSION

Publication of an application for approval of a non-minor amendment to a product specification 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

(2020/C 352/05)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘JABUGO’

EU No: PDO-ES-0009-AM02 - 3.10.2019

PDO (X) PGI ( )

1. Applicant group and legitimate interest

Consejo Regulador de la Denominación de Origen Protegida Jabugo [Regulatory Board for the Protected Designation of Origin Jabugo]

Avenida Infanta María Luisa 1, 21290-Jabugo (Huelva), Spain

+34 959127900

[email protected]

The Regulatory Board is officially recognised as the management body for the ‘Jabugo’ PDO, in accordance with the first additional provision of Law 6/2015 of 12 May 2015 on protected designations of origin and geographical indications at supra-Autonomous-Community level, and one of its specific functions is to propose amendments to the specification.

2. Member State or Third Country

Spain

3. Heading in the product specification affected by the amendment

Name of product

Description of product

Geographical area

Proof of origin

Method of production

Link

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

EN Official Journal of the European Union 22.10.2020 C 352/17

Labelling

Other (to be specified)

Authorities or bodies responsible for verifying compliance with the product specification

4. Type of amendment(s)

Amendment to the product specification of a registered PDO or PGI, not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

Amendment to the product specification of a registered PDO or PGI for which a single document (or equivalent) has not been published, not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(s)

The change in the name of the protected designation of origin (PDO) from ‘Jamón de Huelva’ to ‘Jabugo’ PDO has accelerated the trend towards excellence that has been observed over the last few years.

Description of product

Amendments have been made to this section because the three product classes (Class I ‘Summum’, Class II ‘Excellens’ and Class III ‘Selección’) have been simplified to form a single premium class. That is to say, the product specification covers only ham and shoulder ham from 100 % pure-bred Iberian pigs (a native breed) fed on acorns and other resources of the dehesas (oak savannahs) during mast‐feeding.

Firstly, the 100 % pure-bred Iberian pig is a native, hardy breed that is perfectly suited to the dehesa and the free-range life. It is a breed that is less prolific and needs more time to get up to weight before slaughter. The pigs have a high degree of marbling.

Secondly, acorns give the final product unique organoleptic characteristics, notably its flavour, aroma and retronasal intensity/persistence.

In other words, ham and shoulder ham from 100 % pure-bred Iberian pigs fed on acorns and natural herbage are of the highest sensory quality and make it possible to preserve the purity of the Iberian breed and the sustainability of the ecosystem.

Accordingly, the following amendments have been made:

— Crosses with Duroc pigs (a foreign breed) have been excluded.

— For acorn-fed or mast-finished pigs, the minimum carcass weight for cross‐bred pigs has been deleted.

— Pastured, fodder-fattened pigs have been excluded.

— Start and end dates have been set for mast-feeding in accordance with the national legislation on Iberian ham.

— A livestock density has been specified to ensure that the livestock is managed extensively during fattening.

— The name of Class I ‘Summum’ has been deleted, although the requirements remain unchanged.

— Class II ‘Excellens’ has been deleted.

— Class III ‘Selección’ has been deleted.

— The minimum weights for ham and shoulder ham from cross-bred pigs have been deleted.

The amendments have been made out of a desire to send EU consumers a clear and unambiguous message positioning PDO ‘Jabugo’ as part of the most exacting market segment. At the same time, this is in line with the trend in certified products, since the number of products in Class II is falling, with only a few now left, and no products are being certified in Class III.

Consequently, the amendment does not involve any change to the premium-quality product.

Previous text of single document:

‘3.2 Description of the product to which the name in (1) applies

[...]

Weight: at least 5,75 kg for 100 % Iberian hams, 7 kg for Iberian hams, 3,7 kg for 100 % Iberian shoulder hams and 4 kg for Iberian shoulder hams.

[...]

EN Official Journal of the European Union C 352/18 22.10.2020

Classes

The raw material comes from pure-bred Iberian pigs or Duroc crosses with at least 75 % Iberian blood.

Depending on the animals’ breed and diet, hams and shoulder hams are classified as follows:

Class I – “Summum”: produced from 100 % Iberian pigs raised in the traditional way and fed exclusively on acorns and other natural resources of the dehesa (oak savannah) during the mast-feeding period, before being slaughtered at an age of at least 14 months and cured naturally in the unique microclimate of La Sierra in the province of Huelva.

Class II – “Excellens”: produced from Iberian pigs with at least 75 % Iberian blood and whose other characteristics are identical to Class I.

Class III – “Selección”: produced from Iberian pigs with at least 75 % Iberian blood allowed to range freely on the dehesa and fattened on a diet of feed consisting primarily of grains and legumes, before being slaughtered at an age of at least 12 months and cured naturally in the unique microclimate of La Sierra in the province of Huelva.

[...]’

New text of single document:

‘3.2 Description of the product to which the name in (1) applies

[...]

Weight: at least 5,75 kg for hams and 3,7 kg for shoulder hams.

[...]

These are hams and shoulder hams produced from 100 % pure-bred Iberian pigs raised in the traditional way and fed exclusively on acorns and other natural resources of the dehesa (oak savannah) during the mast-feeding period, and cured naturally in the unique microclimate of La Sierra in the province of Huelva.

[...]’


‘3.3 Feed (for products of animal origin only) and raw materials (for processed products only)

The production area, in which the Iberian pigs that provide the raw material for the protected products are reared, consists of the extensive dehesa – an agro-silvo-pastoral ecosystem which constitutes the traditional habitat for rearing Iberian pigs – of the vast regions of Extremadura and Andalusia. The key factors which determine the quality of the Iberian pigs and thus the subsequent organoleptic quality of the protected hams and shoulder hams and which give PDO “Jabugo” hams and shoulder hams their distinctive quality and characteristics are the pigs’ diet and the physical exercise that they get because they are allowed to range freely, making full use of all the resources of the dehesa, i.e. acorns, natural herbage, grass and stubble, throughout their lives.

The geographical production area is defined and compliance with the specific conditions is ensured by means of the following control measures: estimating the quantity of acorns on the holm, cork and gall oak trees available to the pigs on each acorn-rich pasture; determining the maximum number of pigs and checking their identity from their ear tag at the start of mast-feeding; and monitoring by means of unannounced inspections to verify that the pigs are feeding on acorns and natural herbage and that they are managed extensively during the fattening stage.

The fore and hind legs used to make PDO “Jabugo” hams and shoulder hams must come from:

a) Acorn-fed or mast-finished pigs: these pigs are intended for slaughter immediately after mast-feeding exclusively on acorns and grasses on the holm, cork and gall oak dehesas. The average weight of the consignment at the start of mast-feeding must be between 92 kg and 115 kg. The pigs must gain a minimum of 46 kg during mast-feeding over more than 60 days. Individual carcasses must weigh 115 kg, or 108 kg for 100 % Iberian pigs.


b) Pastured, fodder-fattened pigs: these pigs are fattened under an extensive system of farming, with no more than 15 pigs per hectare, on a diet consisting of the resources of the dehesa and feed made up primarily of grains and legumes. The pigs must spend a minimum of 60 days on the dehesa fattening prior to slaughter. Individual carcasses must weigh 115 kg, or 108 kg for 100 % Iberian pigs.’


‘3.3 Feed (for products of animal origin only) and raw materials (for processed products only)

The fore and hind legs used to make PDO “Jabugo” hams and shoulder hams must come from 100 % pure-bred Iberian pigs whose diet prior to slaughter, in accordance with the local terms used, corresponds to:

Acorn-fed or mast-finished pigs: these pigs are intended for slaughter immediately after mast-feeding exclusively on acorns and grasses on the holm, cork and gall oak dehesas. The average weight of the consignment at the start of mast-feeding must be between 92 kg and 115 kg. The pigs must gain a minimum of 46 kg during mast-feeding over more than 60 days. Individual carcasses must weigh at least 108 kg.

These pigs, raised in the traditional way and fed exclusively on acorns and other natural resources of the dehesa during the mast-feeding period, which takes place between 1 October and 31 March, are slaughtered at an age of at least 14 months.

The production area, where the Iberian pigs that provide the raw material for the protected products are fattened, consists of the extensive dehesas in the vast regions of Extremadura and Andalusia. The key factors which determine the quality of the pigs and thus the subsequent organoleptic quality of the protected hams and shoulder hams and which give PDO “Jabugo” hams and shoulder hams their distinctive quality and characteristics are the pigs’ diet and their management under an extensive system of farming during the final fattening stage, making full use of the resources of the dehesa, i.e. acorns, natural herbage and stubble.

The livestock density must be no more than 1,25 pigs per hectare and is determined for each farm on the basis of an estimate of the quantity of acorns on the holm, cork and gall oak trees available to the pigs on each acorn-rich pasture.’

Previous text of specification:

‘(B) Description of product

The hams and shoulder hams covered by the “Jabugo” designation of origin are the cured fore and hind legs of 100 % pure-bred Iberian pigs or Duroc crosses with at least 75 % Iberian blood.

The following categories are based on the animals’ diet prior to slaughter and the local terms used:

(a) Acorn-fed or mast-finished pigs: these pigs are intended for slaughter immediately after mast-feeding exclusively on acorns and grasses on the holm, cork and gall oak dehesas. The average weight of the consignment at the start of mast‐feeding must be between 92 kg and 115 kg. The pigs must gain a minimum of 46 kg during mast- feeding over more than 60 days. Individual carcasses must weigh at least 115 kg, or at least 108 kg for 100 % pure-bred Iberian pigs.

(b) Pastured, fodder-fattened pigs: these pigs are fattened under an extensive system of farming, on a diet consisting of the resources of the dehesa and feed made up primarily of grains and legumes. The pigs must spend a minimum of 60 days on the dehesa fattening prior to slaughter. Individual carcasses must weigh 115 kg, or 108 kg for 100 % Iberian pigs. The stocking density must be no more than 15 pigs per hectare.

Without prejudice to and independently of the applicable national standards, hams and shoulder hams are classified as follows on the basis of quality factors, namely breed purity, livestock management, a diet consisting exclusively of the resources of the dehesa, the minimum age at slaughter and the length of time for which the hams are cured in the natural conditions of La Sierra in the province of Huelva:

Class I “SUMMUM”: these hams and shoulder hams are produced from 100 % Iberian pigs raised in the traditional way and fed exclusively on acorns and other natural resources of the dehesa during the mast-feeding period, before being slaughtered at an age of at least 14 months and cured naturally in the unique microclimate of La Sierra in the province of Huelva.


Class II “EXCELLENS”: these hams and shoulder hams are produced from Iberian pigs with 75 % Iberian blood raised in the traditional way and fed exclusively on acorns and other natural resources of the dehesa during the mast-feeding period, before being slaughtered at an age of at least 14 months and cured naturally in the unique microclimate of La Sierra in the province of Huelva.

Class III “SELECCIÓN”: these hams and shoulder hams are “100 % Iberian pastured, fodder-fattened” or “75 % Iberian pastured, fodder-fattened” and are produced from Iberian pigs with at least 75 % Iberian blood that are allowed to range freely on the dehesa and fattened on a diet consisting of the resources of the dehesa and feed made up primarily of grains and legumes, before being slaughtered at an age of at least 12 months and cured naturally in the natural conditions of La Sierra de Huelva.

[...]

Weight: at least 5,75 kg for “100 % Iberian hams”, 7,00 kg for “Iberian hams”, 3,70 kg for “100 % Iberian shoulder hams” and 4,00 kg for “Iberian shoulder hams”.

[...]’

New text of specification:

‘(B) Description of product

The hams and shoulder hams covered by the “Jabugo” designation of origin are the cured fore and hind legs of 100 % pure-bred Iberian pigs whose diet prior to slaughter, in accordance with the local terms used, corresponds to:

Acorn-fed or mast-finished pigs: these pigs, raised in the traditional way, are intended for slaughter immediately after mast-feeding exclusively on acorns and grasses on the holm, cork and gall oak dehesas between 1 October and 31 March. The average weight of the consignment at the start of mast-feeding must be between 92 kg and 115 kg. The pigs must gain a minimum of 46 kg during mast-feeding over more than 60 days. The minimum age at slaughter is 14 months. Individual carcasses must weigh at least 108 kg. The livestock density must be no more than 1,25 pigs per hectare and is determined for each farm on the basis of an estimate of the quantity of acorns on the holm, cork and gall oak trees available to the pigs on each acorn-rich pasture.

The hams and shoulder hams are cured naturally in the unique microclimate of La Sierra in the province of Huelva.

[...]


[...]’

Geographical area

The amendment only affects the specification and consists of replacing the names of the agricultural districts in the production area with the names of the municipalities they comprise.

The only revision made to the single document has been to replace the words ‘the following districts’ with the words ‘the municipalities in the following districts’ to bring it into line with the specification.

The amendments do not therefore involve any change to the geographical production area.


‘The production area comprises the following districts with holm, cork and gall oak dehesas in the provinces of Cáceres and Badajoz in Extremadura and the provinces of Seville, Córdoba, Huelva, Cádiz and Málaga in Andalusia:’


‘The production area comprises the municipalities in the following districts with holm, cork and gall oak dehesas in the provinces of Cáceres and Badajoz in Extremadura and the provinces of Seville, Córdoba, Huelva, Cádiz and Málaga in Andalusia:’


‘The production area for pigs whose fore and hind legs can be used to make PDO “Jabugo” hams and shoulder hams comprises the holm, cork and gall oak dehesas located in the provinces of Seville, Córdoba, Huelva, Cádiz and Málaga in the Autonomous Community of Andalusia and the provinces of Cáceres and Badajoz in the Autonomous Community of Extremadura, within the following agricultural districts:


Extremadura

— Cáceres: the districts of Cáceres, Trujillo, Brozas, Valencia de Alcántara, Logrosán, Navalmoral de la Mata, Jaraiz de la Vera, Plasencia, Hervás and Coria.

— Badajoz: the districts of Alburquerque, Mérida, Don Benito, Puebla de Alcocer, Herrera del Duque, Badajoz, Almendralejo, Castuera, Olivenza, Jerez de los Caballeros, Llerena and Azuaya.

Andalusia

— Seville: the district of Sierra Norte.

— Córdoba: the districts of Los Pedroches, La Sierra and Campiña Baja.

— Huelva: the districts of La Sierra, Andévalo Occidental, Andévalo Oriental and Condado Campiña.

— Cádiz: La Sierra, La Janda, Campo de Gibraltar and Campiña.

— Málaga: Serranía de Ronda.’


‘The production area for pigs whose fore and hind legs can be used to make PDO “Jabugo” hams and shoulder hams comprises the holm, cork and gall oak dehesas located in the provinces of Seville, Córdoba, Huelva, Cádiz and Málaga in the Autonomous Community of Andalusia and the provinces of Cáceres and Badajoz in the Autonomous Community of Extremadura, within the following municipalities:

Extremadura

— Cáceres: Abadía, Abertura, Acebo, Acehuche, Aceituna, Ahigal, Albalá, Alcántara, Alcollarín, Alcuéscar, Aldea del Cano, Aldeacentenera, Aldeanueva de la Vera, Aldeanueva del Camino, Aldehuela de Jerte, Alía, Aliseda, Almaraz, Almoharín, Arroyo de La Luz, Arroyomolinos de La Vera, Arroyomolinos, Baños de Montemayor, Barrado, Belvís de Monroy, Benquerencia, Berrocalejo, Berzocana, Bohonal de Ibor, Botija, Brozas, Cabañas del Castillo, Cabezabellosa, Cabezuela del Valle, Cabrero, Cáceres, Cachorrilla, Cadalso, Calzadilla, Caminomorisco, Campillo de Deleitosa, Campo Lugar, Cañamero, Cañaveral, Carbajo, Carcaboso, Carrascalejo, Casar de Cáceres, Casar de Palomero, Casares de las Hurdes, Casas de Don Antonio, Casas de Don Gómez, Casas de Millán, Casas de Miravete, Casas del Castañar, Casas del Monte, Casatejada, Casillas de Coria, Castañar de Ibor, Ceclavín, Cedillo, Cerezo, Cilleros, Collado, Conquista de La Sierra, Coria, Cuacos de Yuste, Deleitosa, Descargamaría, El Gordo, El Torno, Eljas, Escurial, Fresnedoso de Ibor, Galisteo, Garciaz, Garganta la Olla, Gargantilla, Gargüera, Garrovillas de Alconétar, Garvín, Gata, Guadalupe, Guijo de Coria, Guijo de Galisteo, Guijo de Granadilla, Guijo de Santa Bárbara, Herguijuela, Hernán-Pérez, Herrera de Alcántara, Herreruela, Hervás, Higuera, Hinojal, Holguera, Hoyos, Huélaga, Ibahernando, Jaraicejo, Jaraíz de La Vera, Jarandilla de La Vera, Jarilla, Jerte, La Aldea del Obispo, La Cumbre, La Garganta, La Granja, La Pesga, Ladrillar, Logrosán, Losar de La Vera, Madrigal de La Vera, Madrigalejo, Madroñera, Majadas, Malpartida de Cáceres, Malpartida de Plasencia, Marchagaz, Mata de Alcántara, Membrío, Mesas de Ibor, Miajadas, Millanes, Mirabel, Mohedas de Granadilla, Monroy, Montánchez, Montehermoso, Moraleja, Morcillo, Navaconcejo, Navalmoral de la Mata, Navalvillar de Ibor, Navas del Madroño, Navezuelas, Nuñomoral, Oliva de Plasencia, Palomero, Pasarón de La Vera, Pedroso de Acim, Peraleda de la Mata, Peraleda de San Román, Perales del Puerto, Pescueza, Piedras Albas, Pinofranqueado, Piornal, Plasencia, Plasenzuela, Portaje, Portezuelo, Pozuelo de Zarzón, Pueblonuevo de Miramontes, Puerto de Santa Cruz, Rebollar, Riolobos, Robledillo de Gata, Robledillo de la Vera, Robledillo de Trujillo, Robledollano, Romangordo, Rosalejo, Ruanes, Salorino, Salvatierra de Santiago, San Martín de Trevejo, Santa Ana, Santa Cruz de la Sierra, Santa Cruz de Paniagua, Santa Marta de Magasca, Santiago de Alcántara, Santiago del Campo, Santibáñez el Alto, Santibáñez el Bajo, Saucedilla, Segura de Toro, Serradilla, Serrejón, Sierra de Fuentes, Talaván, Talaveruela de la Vera, Talayuela, Tejeda de Tiétar, Tiétar, Toril, Tornavacas, Torre de Don Miguel, Torre de Santa María, Torrecilla de los Ángeles, Torrecillas de la Tiesa, Torrejón El Rubio, Torrejoncillo, Torremenga, Torremocha, Torreorgaz, Torrequemada, Trujillo, Valdastillas, Valdecañas de Tajo, Valdefuentes, Valdehúncar, Valdelacasa de Tajo, Valdemorales, Valdeobispo, Valencia de Alcántara, Valverde de La Vera, Valverde del Fresno, Vegaviana, Viandar de la Vera, Villa del Campo, Villa del Rey, Villamesías, Villamiel, Villanueva de la Sierra, Villanueva de la Vera, Villar de Plasencia, Villar del Pedroso, Villasbuenas de Gata, Zarza de Granadilla, Zarza de Montánchez, Zarza la Mayor, Zorita.

— Badajoz: Acedera, Aceuchal, Ahillones, Alange, Albuera (La), Alburquerque, Alconchel, Alconera, Aljucen, Almendral, Almendralejo, Arroyo de San Servan, Atalaya, Azuaga, Badajoz, Barcarrota, Baterno, Benquerencia de la Serena, Berlanga, Bienvenida, Bodonal de la Sierra, Burguillos del Cerro, Cabeza del Buey, Cabeza la Vaca, Calamonte, Calera de León, Calzadilla de Los Barros, Campanario, Campillo de Llerena, Capilla, Carmonita, Carrascalejo (El), Casas de Don Pedro, Casas de Reina, Castilblanco, Castuera, Codosera (La), Cordobilla de Lacara, Coronada (La), Corte de Peleas, Cristina, Cheles, Don Alvaro, Don Benito, Entrin Bajo, Esparragalejo, Esparragosa de La Serena, Esparragosa de Lares, Feria, Fregenal de La Sierra, Fuenlabrada de los Montes, Fuente de Cantos, Fuente del Arco, Fuente del Maestre, Fuentes de Leon, Garbayuela, Garlitos, Garrovilla (La), Granja de Torrehermosa, Guareña, Haba (La), Helechosa, Herrera del Duque, Higuera de La Serena, Higuera de Llerena, Higuera de Vargas, Higuera La Real, Hinojosa del Valle, Hornachos, Jerez de Los Caballeros, Lapa (La), Llera,


Llerena, Lobon, Magacela, Maguilla, Malcocinado, Malpartida de La Serena, Manchita, Medellin, Medina de Las Torres, Mengabril, Merida, Mirandilla, Monesterio, Montemolin, Monterrubio de La Serena, Montijo, Morera (La), Nava de Santiago (La), Navalvillar de Pela, Nogales, Oliva de La Frontera, Oliva de Merida, Olivenza, Orellana de la Sierra, Orellana la Vieja, Palomas, Parra (La), Peñalsordo, Peraleda del Zaucejo, Puebla de Alcocer, Puebla de La Reina, Puebla de Obando, Puebla de Sancho Perez, Puebla del Maestre, Puebla del Prior, Pueblo Nuevo del Guadiana, Quintana de La Serena, Reina, Rena, Retamal de Llerena, Ribera del Fresno, Risco, Roca de La Sierra (La), Salvaleon, Salvatierra de Los Barros, San Pedro de Merida, San Vicente de Alcantara, Sancti-Spiritus, Santa Amalia, Santa Marta, Santos de Maimona (Los), Segura de Leon, Siruela, Solana de Los Barros, Talarrubias, Talavera La Real, Taliga Tamurejo, Torre de Miguel Sesmero, Torremayor, Torremejia, Trasierra, Trujillanos, Usagre, Valdecaballeros, Valdetorres, Valencia de las Torres, Valencia del Mombuey, Valencia del Ventoso, Valle de La Serena, Valle de Matamoros, Valle de Santa Ana, Valverde de Burguillos, Valverde de Leganes, Valverde de Llerena, Valverde de Merida, Villafranca de los Barros, Villagarcia de la Torre, Villagonzalo, Villalba de Los Barros, Villanueva de la Serena, Villanueva del Fresno, Villar de Rena, Villar del Rey, Villarta de los Montes, Zafra, Zahinos, Zalamea de la Serena, Zarza (La), Zarza-Capilla.

Andalusia

— Seville: Alanís, Almadén de la Plata, Aználcollar, Castilblanco de los Arroyos, Castillo de las Guardas, Cazalla de la Sierra, Constantina, Coripe, El Garrobo, El Madroño, El Pedroso, El Real de la Jara, El Ronquillo, Gerena, Guadalcanal, Guillena, Navas de la Concepción, Pruna, Puebla de los Infantes, Sanlúcar La Mayor, San Nicolás del Puerto, Villanueva del Río y Minas.

— Córdoba: Adamuz, Alcaracejos, Almodóvar del Río, Añora, Belalcazar, Belmez, Cardeña, Castro del Río, Conquista, Córdoba, Dos Torres, El Carpio, El Guijo, El Viso, Espiel, Fuente la Lancha, Fuente Obejuna, Hinojosa del Duque, Hornachuelos, La Granjuela, la Rambla, Los Blázquez, Montoro, Obejo, Pedroche, Palma del Río, Peñarroya-Pueblo Nuevo, Posadas, Pozoblanco, Santaella, Santa Eufemia, Torrecampo, Valsequillo, Villafranca de Córdoba, Villaharta, Villanueva de Córdoba, Villanueva del Duque, Villanueva del Rey, Villaralto, Villaviciosa de Córdoba.

— Huelva: Alajar, Almonaster la Real, Alosno, Aracena, Aroche, Arroyomolinos de León, Ayamonte, Beas, Berrocal, Bollullos Par del Condado, Cabezas Rubias, Cala, Calañas, Campofrío, Cañaveral de León, Cartaya, Castaño del Robledo, Corteconcepción, Cortelazor, Cortegana, Cumbres de Enmedio, Cumbres de San Bartolomé, Cumbres Mayores, Chucena, El Almendro, El Campillo, El Cerro del Andévalo, El Granado, Encinasola, Escacena del Campo, Fuenteheridos, Galaroza, Gibraleón, Higuera de la Sierra, Hinojales, Hinojos, Jabugo, La Granada de Rio Tinto, La Nava, La Palma del Condado, La Zarza, Linares de la Sierra, Los Marines, Manzanilla, Minas de Río Tinto, Nerva, Niebla, Paterna del Campo, Paymogo, Puebla de Guzmán, Puerto Moral, Rociana del Condado, Rosal de la Frontera, San Bartolomé de la Torre, San Juan del Puerto, Sanlúcar del Guadiana, San Silvestre de Guzmán, Santa Ana la Real, Santa Bárbara de Casa, Santa Olalla del Cala, Tharsis, Trigueros, Valdelarco, Valverde del Camino, Villablanca, Villalba del Alcor, Villanueva de las Cruces, Villanueva de los Castillejos, Villarrasa, Zalamea la Real, Zufre.

— Cádiz: Alcalá de los Gazules, Alcalá del Valle, Algar, Algeciras, Algodonales, Arcos de la Frontera, Barbate, Benalup-Casas Viejas, Benaocaz, Bornos, Castellar de la Frontera, Chiclana de la Frontera, El Bosque, Grazalema, El Gastor, Espera, Jérez de la Frontera, Jimena de la Frontera, La Línea, Los Barrios, Medina Sidonia, Olvera, Paterna de la Rivera, Prado del Rey, Puerto Real, Puerto Serrano, San Roque, San José del Valle, Setenil de las Bodegas, Ubrique, Tarifa, Torre-Alháquime, Vejer de la Frontera, Villaluenga del Rosario, Villamartín, Zahara de la Sierra.

— Málaga: Algatocín, Alpandeire, Arriate, Atajate, Benadalid, Benalauría, Benaoján, Benarrabá, Campillos, Cañete la Real, Cartajima, Cortes de la Frontera, Cuevas del Becerro, El Burgo, Faraján, Gaucín, Genalguacil, Igualeja, Jimera de Líbar, Jubrique, Júzcar, Montejaque, Parauta, Pujerra, Ronda, Yunquera.

Proof of origin

Only the subsection headed ‘Checks and certification’ has been amended, as a result of the simplification of the three classes.

— The text allowing hams and shoulder hams to be obtained from Duroc crosses has been deleted.

— Details regarding the approach towards assessing the acorn-rich pastures and determining the livestock density have been added.

— The reference to marking the pigs before the start of fattening under an extensive system of farming has been deleted, as this related to pastured, fodder-fattened pigs.

— A reference to compliance with the verification protocol developed by the management body has been inserted.

The amendments do not therefore involve any changes to the proof of origin.


‘[...]


The hams and shoulder hams must come exclusively from 100 % pure-bred Iberian pigs or Duroc crosses with at least 75 % Iberian blood.

All pigs whose fore and hind legs can be used to make products protected by the PDO must be identified on one ear by an ear tag or an indelible mark specific to the “Jabugo” PDO. Pigs must be marked before the start of fattening on acorn-rich pastures or under an extensive system of farming and must come from a registered farm.

[...]

Operators that handle the whole finished product in order to obtain the different forms in which it is to be sold, i.e. without trotter, boned or cut into pieces, portions or slices, must be registered operators so as to ensure the traceability of the product.’


‘[...]

The hams and shoulder hams must come exclusively from 100 % pure-bred Iberian pigs.

Compliance with the specific conditions on mast-feeding is ensured by means of the following control measures: estimating the quantity of acorns on the holm, cork and gall oak trees available to the pigs on each acorn-rich pasture; determining the maximum number of pigs and checking their identity from their ear tag at the start of mast- feeding; and monitoring by means of unannounced inspections to verify that the pigs are feeding on acorns and natural herbage and that they are managed extensively during the fattening stage.

All pigs whose fore and hind legs can be used to make products protected by the PDO must be identified on one ear by an ear tag or an indelible mark specific to the “Jabugo” PDO. Pigs must be marked before the start of fattening on acorn-rich pastures and must come from a registered farm.

[...]

Operators that handle the whole finished product in order to obtain the different forms in which it is to be sold, i.e. without trotter, boned or cut into pieces, portions or slices, must be registered operators so as to ensure the traceability of the product. They must have a suitable system of self-monitoring, packaging and labelling in place and must have accepted and comply with the verification protocol developed by the management body to guarantee the traceability and origin of the finished product.’

Method of production

Amendments have been made because of the simplification of the product classes and progressive climate change.

Accordingly, the following amendments have been made:

— It must be ensured that the products are not frozen either during processing or before sale.

— At the salting stage, the temperature range has been increased, and the percentage relative humidity has been deleted.

— To exclude any other interpretation, it has been specified that washing coincides with the start of the post-salting stage and the end of the salting stage.

— At the resting stage, the temperature range and the relative humidity range have been increased.

— The range of time allowed for the resting stage has been increased.

— It has been specified that the hams and shoulder hams must be allowed to dry naturally for at least three months, in order to ensure that the range of time allowed for the resting stage is not increased at the cost of the drying stage and that the duration of natural drying remains unchanged.

— At the maturing stage, the classification of the hams and shoulder hams by weight and quality upon entry into the maturing cellar has been deleted.

The temperature ranges and relative humidity at the salting stage have been amended because, firstly, the continual opening and closing of the door of the curing chamber over the two or three months during which slaughtering is concentrated leads to momentary fluctuations in the recorded temperature which in no way affect the hams and shoulder hams, as they remain buried in salt at all times, and, secondly, given that they are buried in salt, the relative humidity has no influence on the quality parameters.


Adjustments have also been made to the ranges for temperature, relative humidity and duration at the resting stage, as climate change, which is, if anything, more severe here in southern Europe, is leading to higher temperatures at the end of spring and the beginning of summer, so the product needs to be given more time to adjust gradually. This stage is critical, both in terms of the controlled temperature and relative humidity values and in terms of its duration, which is why it is important to try not to break the cold chain suddenly and to allow the hams and shoulder hams to adapt properly to the temperature and humidity outside before the next stage, i.e. drying.

There has been no change in the duration of the natural drying stage.

The amendments do not therefore involve any changes to the method of production.


‘[...]

The fore and hind legs sent to the processing centres have not undergone any preserving treatment other than refrigeration and surface treatment with common salt.

Processing consists of the entire process of transforming the hind leg and foreleg into ham and shoulder ham, respectively, and includes the following stages:

Salting: [...] This process takes place at a temperature of 0-5 °C and a relative humidity of around 70-96 %.

[...]

Washing: After salting, the hams and shoulder hams are washed with water to remove any salt sticking to the surface.

They are then moulded, shaped, trimmed and hung.

Resting (also known as “post-salting”): [...] which, under normal circumstances, will be at a temperature of 2-17 oC and a relative humidity of 65-95 %.

This stage lasts for between 30 and 90 days.

Drying: [...]

The total duration of the salting, resting and drying stages described above must be at least six months.

Maturing: After the drying stage, the hams and shoulder hams are taken to the maturing cellars, where they are classified by weight and quality upon entry. This marks the start of [...]

[...]’


‘[...]

The products are not frozen at any of the stages of processing or prior to marketing.

Processing consists of the entire process of transforming the hind leg and foreleg into ham and shoulder ham, respectively, and includes the following stages:

Salting: [...] This process takes place at a temperature of 0-10 oC.

[...]

Washing: After salting, the hams and shoulder hams are washed with water to remove any salt sticking to the surface.

This coincides with the start of the post-salting stage and the end of the salting stage.

The hams and shoulder hams are then moulded, shaped, trimmed and hung.

Resting (also known as “post-salting”): [...] which, under normal circumstances, will be at a temperature of 2-28 oC and a relative humidity of 60-100 %.

This stage lasts for between 30 and 180 days.

Drying:


The hams and shoulder hams must spend at least three months drying.

Maturing: After the drying stage, the hams and shoulder hams are taken to the maturing cellars. This marks the start of [...].

[...]’

Labelling

The following amendments have been made:

— The product class has been abolished.

— The specific case of certified ham or shoulder ham sold wrapped or sheathed has been deleted.

The amendments do not therefore involve any changes to the labelling.


‘3.6 Specific rules concerning labelling of the product to which the registered name refers

Hams and shoulder hams must bear a seal affixed at the slaughterhouse and a label affixed when they leave the maturing cellar, both of which are specific to the “Jabugo” PDO and must be numbered and prominently display the name of the designation of origin. The label must also show the product class.’


‘3.6 Specific rules concerning labelling of the product to which the registered name refers

Hams and shoulder hams must bear a seal affixed at the slaughterhouse and a label affixed when they leave the maturing cellar, both of which are specific to the “Jabugo” PDO and must be numbered and prominently display the name of the designation of origin.’


‘[...]

All protected hams and shoulder hams released for consumption must bear the numbered seals and labels of the “Jabugo” PDO, on which the name of the designation of origin must be prominently displayed, while the label must also show the product class. The seals must be affixed in the slaughterhouse and cutting room in such a way that they cannot be re-used, while the numbered label must be affixed when the product leaves the maturing cellar.

In the specific case of hams and shoulder hams sold wrapped or sheathed, they must also bear an external label, on which all the details displayed on the seal must be faithfully reproduced. The external label must also bear the information required by the legislation in force and an advisory note to the consumer describing the identifiers that must be borne by the ham or shoulder ham inside.

A register is to be established of notified trademarks and labels for the sale of protected products.’


‘[...]

All protected hams and shoulder hams released for consumption must bear the numbered seals and labels of the “Jabugo” PDO, on which the name of the designation of origin must be prominently displayed. The numbered seals must be affixed in the slaughterhouse and cutting room in such a way that they cannot be re‐used, while the numbered label must be affixed when the product leaves the maturing cellar.

A register is to be established of notified trademarks and labels for the sale of protected products.’

Authorities or bodies verifying compliance with the product specification

Verification of compliance with the requirements set out in the specification for the protected designation of origin “Jabugo” is the responsibility of the Directorate-General for the Food Industry of the Ministry of Agriculture, Fisheries and Food and is carried out by the Food Information and Inspection Agency.


The details have been updated:


‘(G) Inspection body

Directorate-General for the Food Industry

Ministry of Agriculture, Food and the Environment

Paseo Infanta Isabel 1, 28014 Madrid, Spain

Tel. +34 913475361/8477 Fax +34 913475700

Email: [email protected]’


‘(G) Inspection body

Food Information and Inspection Agency (AICA)

Ministry of Agriculture, Fisheries and Food

Paseo Infanta Mercedes 31, 28020 Madrid.

Tel. +34 913478401

Email:

SINGLE DOCUMENT

‘JABUGO’

EU No: PDO-ES-0009-AM02 – 3.10.2019

PDO (X) PGI ( )

1. Name(s) [of PDO or PGI]

‘Jabugo’

2. Member State or Third Country

Spain

3. Description of the agricultural product or foodstuff

3.1. Type of product [listed in Annex XI]

Class 1.2. Meat products (cooked, salted, smoked, etc.)

3.2. Description of the product to which the name in (1) applies

PDO ‘Jabugo’ hams and shoulder hams have the following basic characteristics:

P h ys ica l

External appearance: elongated, stylised, profile typical of the traditional serrano ‘V’ cut. The ‘half-moon’ cut is also permitted for shoulder hams. In both cases, the trotter is left on.


Organolept ic

External appearance: characteristic and clean external appearance, the prominent colouring being the white or dark bluish-grey colour of its mycotic flora.

Colour and appearance when cut: characteristic colour ranging from pink to purplish‐red, with a shiny appearance when cut, and streaks of fatty tissue and marbling.

Flavour and aroma: the flavour of the meat is delicate, sweet and not very salty. It has a typical, pleasant aroma.

Consistency and texture: the muscle is firm in consistency, while the fatty tissue is slightly greasy and yields to pressure. It is not very fibrous but very crumbly in texture.


Fat: greasy and dense, shiny, yellowish-white in colour, aromatic and with a pleasant flavour. Its consistency varies according to the proportion of acorns in the diet.

These are hams and shoulder hams produced from 100 % pure-bred Iberian pigs raised in the traditional way and fed exclusively on acorns and other natural resources of the dehesa (oak savannah) during the mast-feeding period, and cured naturally in the unique microclimate of La Sierra in the province of Huelva.

The process of making the hams must take at least 600 days for hams of less than 7 kg, 730 days for hams of 7 kg or more and 365 days for shoulder hams.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only)

The fore and hind legs used to make PDO ‘Jabugo’ hams and shoulder hams must come from 100 % pure-bred Iberian pigs whose diet prior to slaughter, in accordance with the local terms used, corresponds to:

(a) Acorn-fed or mast-finished pigs: these pigs are intended for slaughter immediately after mast-feeding exclusively on acorns and grasses on the holm, cork and gall oak dehesas. The average weight of the consignment at the start of mast‐feeding must be between 92 kg and 115 kg. The pigs must gain a minimum of 46 kg during mast-feeding over more than 60 days. Individual carcasses must weigh at least 108 kg.

These pigs, raised in the traditional way and fed exclusively on acorns and other natural resources of the dehesa during the mast-feeding period, which takes place between 1 October and 31 March, are slaughtered at an age of at least 14 months.

The production area, where the Iberian pigs that provide the raw material for the protected products are fattened, consists of the extensive dehesas in the vast regions of Extremadura and Andalusia. The key factors which determine the quality of the pigs and thus the subsequent organoleptic quality of the protected hams and shoulder hams and which give PDO ‘Jabugo’ hams and shoulder hams their distinctive quality and characteristics are the pigs’ diet and their management under an extensive system of farming during the final fattening stage, making full use of the resources of the dehesa, i.e. acorns, natural herbage and stubble.

The livestock density must be no more than 1,25 pigs per hectare and is determined for each farm on the basis of an estimate of the quantity of acorns on the holm, cork and gall oak trees available to the pigs on each acorn-rich pasture.

3.4. Specific steps in production that must take place in the defined geographical area

The pigs must be reared and fattened in the production area. Processing (slaughter, butchery, salting, washing, resting, drying and maturing) must take place in the processing area.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

Certified hams and shoulder hams may be sold boned, in portions or in pieces, provided that a suitable system of self- monitoring, packaging and labelling is in place and provided that the verification protocol developed by the management body to guarantee the traceability and origin of the finished product has been accepted and is complied with.

To this end, the management body must be notified of this practice.

3.6. Specific rules concerning labelling of the product to which the registered name refers

Hams and shoulder hams must bear a seal affixed at the slaughterhouse and a label affixed when they leave the maturing cellar, both of which are specific to the ‘Jabugo’ PDO and must be numbered and prominently display the name of the designation of origin.

4. Concise definition of the geographical area

The production area comprises the municipalities in the following districts with holm, cork and gall oak dehesas in the provinces of Cáceres and Badajoz in Extremadura and the provinces of Seville, Córdoba, Huelva, Cádiz and Málaga in Andalusia:

— Cáceres: Cáceres, Trujillo, Brozas, Valencia de Alcántara, Logrosán, Navalmoral de la Mata, Jaraiz de la Vera, Plasencia, Hervás and Coria


— Badajoz: Alburquerque, Mérida, Don Benito, Puebla de Alcocer, Herrera del Duque, Badajoz, Almendralejo, Castuera, Olivenza, Jerez de los Caballeros, Llerena and Azuaya

— Seville: Sierra Norte

— Córdoba: Los Pedroches, La Sierra and Campiña Baja

— Huelva: La Sierra, Andévalo Occidental, Andévalo Oriental and Condado Campiña

— Cádiz: La Sierra, La Janda, Campo de Gibraltar and Campiña

— Málaga: Serranía de Ronda

The processing area comprises the 31 municipalities in the district of La Sierra in the province of Huelva: Alájar, Almonaster la Real, Aracena, Aroche, Arroyomolinos de León, Cala, Campofrío, Cañaveral de León, Castaño de Robledo, Corteconcepción, Cotegana, Cortelazor, Cumbres de Enmedio, Cumbres de San Bartolomé, Cumbres Mayores, Encinasola, Fuenteheridos, Galaroza, La Granada de Río Tinto, Higuera de la Sierra, Hinojales, Jabugo, Linares de la Sierra, Los Marines, La Nava, Puerto Moral, Rosal de la Frontera, Santa Ana la Real, Santa Olalla del Cala, Valdelarco and Zufre.

5. Link with the geographical area

The production area corresponds to the tree-covered dehesas of Extremadura and Andalusia. It is the processing area for PDO ‘Jabugo’ that is important when it comes to distinguishing the area from the other areas that produce Iberian ham in Spain. It is restricted to La Sierra de Huelva and has the following characteristics:

Landscape

La Sierra de Huelva is the northernmost district in the province of Huelva and is in the last (westernmost) foothills of the Sierra Morena. Its 31 municipalities form a homogeneous area within the province of Huelva.

The terrain is quite rugged, but the mountains do not rank as more than medium‐altitude, because the action of the network of rivers has led to the formation of a large number of alternating mountain ridges and valleys. Altitudes are lowest in the outermost areas of the district and increase gradually toward its centre, culminating in a ‘central triangle’ known as the Serranía de Aracena. Altitudes range between 500 m and 1 042 m (Cumbre del Castaño), the average being around 700 m.

Climate

The area’s climate is basically determined by its latitude, which is between 37o 04' and 38o N. It therefore lies where the subtropical high-pressure belt and the subpolar low-pressure belt meet, the climate being dominated by first one and then the other, depending on the season.

The area’s proximity to the Atlantic Ocean has a very significant influence on its climate, as the moist, temperate winds blow in from the west without hindrance, affecting both temperature and rainfall. The district intercepts all the Atlantic air masses moving across Andalusia, as its central peaks are the first barrier they encounter. The 1 000 mm isohyet coincides almost exactly with the ‘central triangle’. In general, the district as a whole has quite a high level of rainfall, as it lies entirely within the 700 mm isohyet. The highest rainfall is in winter. Rainfall in spring and autumn is almost the same, but the summer is a time of drought, which is almost total in July and August.

The average temperature ranges from 14.8 oC in Aracena to 18.4 oC in La Garnacha. The hottest month is July, with average temperatures ranging from 25 oC in Aracena to 27.7 oC in La Garnacha. The coldest month is always January, except in La Garnacha, where it is December, with temperatures ranging from 6.2 oC to 10.7 oC.

Hydrography

The district of La Sierra forms the watershed for the Guadiana, Guadalquivir and Odiel river basins and has an abundance of watercourses and rain-dependent seasonal streams which flow into the area’s rivers and reservoirs.

Vegetation

La Sierra de Huelva has a surface area of 307 952 ha, of which more than 73 % (227 023 ha) is wooded. This area includes more than 120 000 ha of holm and cork oak dehesas.

The area’s flora includes Trifolium subterraneum and Periballia laevis on sandy and decomposed granite soils, Trifolium subterraneum (very abundant), Poa bulbosa and Periballia minuta on holm oak pastures, and Rumex bucephalophorus, Trifolium subterraneum and Periballia laevis on the calcifugous soils of the cork oak dehesas, along with Cistaceae and Genisteae.


Know-how of local producers

The know-how of the local producers and processors is passed on from one generation to the next, from father to son. The finished product is the result of the customary know-how of the livestock farmers, linked to the dehesa and the Iberian pig, and of the ham and shoulder ham producers, linked to La Sierra in the province of Huelva.

The know-how of the livestock farmers enables them to maintain the delicate balance of the dehesa ecosystem through the traditional farming of Iberian pigs while respecting animal welfare. When the pigs are being fattened under an extensive system of farming, the herds are taken to the steepest and least accessible plots of land first and the flattest and most accessible plots of land last.

The master ham-maker determines exactly how long to salt the fore and hind legs; when the hams and shoulder hams should be hung in the natural drying chambers; when the windows should be opened and closed in the drying chambers to take advantage of the microclimate; when the hams and shoulder hams should be taken down to the natural maturing cellars to start the slow process of maturing; and when the hams and shoulder hams are fully cured, when their organoleptic qualities have reached their peak.

The features of the geographical environment affect both the raw material and the finished product, as the specific characteristics of PDO ‘Jabugo’ hams and shoulder hams are due to the following factors: production in a sustainable ecosystem, the dehesa, in which Iberian pigs are fattened under an extensive system of farming using the resources it affords; and processing in the microclimate of La Sierra in the province of Huelva.

First the hams and shoulder hams are salted. Then, they are washed, after which they are rested to allow an even distribution of salt to be achieved between the surface and the core. The hams and shoulder hams are then hung in the natural drying chambers to allow them to ‘sweat’, taking advantage of the microclimate. Finally, the hams and shoulder hams are moved to the natural maturing cellars to mature slowly, developing their own external mycotic flora as a result of the virtual stability of the temperature and humidity conditions over time.

The organoleptic characteristics of the hams and shoulder hams are the result of the physical, chemical and biological reactions undergone by the nutritional components of the acorns (especially their lipid content) and natural herbage when they are metabolised by the Iberian pig and, subsequently, during the slow and gradual curing of the ham or shoulder ham, a process where the following factors come into play: the geographical location is the most southerly area in the European Union in which ham is produced, which means that it has hot summer days; it is in the mountains, which means that it has cool summer nights and cold winters; and it is the first mountain range on which storms coming in from the Atlantic Ocean shed their rain, which means that humidity is high throughout the year.

The marbling, the colour of the lean meat and the shiny appearance of the slices are due to the breed of pig, the fact that they are free to roam and the nutritional components of the dehesa. The smooth, velvety feel of the slices to the touch and in the mouth is the result of the fluidity of the fat, because the higher the quantity of acorns in the pig’s diet, the lower the melting point. The aroma derives from the pig’s nut and plant-based diet of acorns and natural herbage and the long, slow curing process. The flavour maintains a subtle balance between the saltiness resulting from the salting process and the sweetness resulting from the duration of salting, determined by the master ham- maker, and the components derived from prolonged metabolisation. Lastly, it has an intense and particularly persistent aftertaste, which is the result of the large fluctuations between daytime and night-time temperatures in the summer during the natural drying process and of the slow natural maturing process which takes place throughout the year. Furthermore, because of the pigs’ diet during mast-feeding and the physical exercise they get, the hams and shoulder hams are succulent, but also have a firmer muscle texture and more marbled appearance.

The use and renown of the geographical name ‘Jabugo’, the accuracy of the name and its link to the geographical area are supported by the historical events outlined below:

Historically, the municipal charter of Montánchez, which dates from 1236, already contains references to dehesas dedicated exclusively to producing acorns to feed pigs and lays down laws for their protection.

Historical evidence of the production of pigs and acorns is also provided by Lope de Vega in his famous Epistle to Gaspar de Barrionuevo, from the 1604 publication Rimas [Rhymes]:


‘... Cured ham from a Spanish pig,

from the famous mountains of Aracena,

where Arias Montano fled from the world ...’

Many centuries ago, with the development of commerce, ham started to be produced in La Sierra by small artisanal producers, one of which was registered in Jabugo in 1895 and, by 1905, had built up a commercial network which included Seville, Jerez de la Frontera, Puerto de Santa María, San Fernando and Cádiz as distribution hubs for its products. In 1883/1884, 400 pigs were slaughtered in the municipality of Jabugo.

Jabugo is the municipality in La Sierra with the most Iberian ham processors.

An internet search for the term ‘Jabugo’ currently results in almost half a million national and international hits, the great majority referring to ham.

The municipality of Jabugo is practically at the heart of La Sierra in the province of Huelva in Andalusia (Spain), the area in which PDO ‘Jabugo’ is processed, which comprises a further 30 villages that share a common history, microclimate and distinctive ‘ham culture’.

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of the Regulation)

https://www.mapa.gob.es/es/alimentacion/temas/calidad-diferenciada/200424pcdopjabugo_tcm30-540272.pdf


https://www.mapa.gob.es/es/alimentacion/temas/calidad-diferenciada/200424pcdopjabugo_tcm30-540272.pdf

EUROPEAN COMMISSION - EUR-Lex

Documents

Transcript of EUROPEAN COMMISSION - EUR-Lex