ANNEX IISupplementary provisions
ANNEX II SUMMARY COUNCIL REGULATION (EC) No 510/2006 ‘TERNASCO DE ARAGÓN’ EC No: ES/PGI/117/0096/19.10.2005 PDO ( ) PGI (X) This summary sets out the main points of the product specification for information purposes. 1. Responsible department in the member state Name : Subdirección General de Calidad y Promoción Agroalimentaria — Dirección General de Industria Agroalimentaria y Alimentación — Secretaría General de Agricultura y Alimentación del Ministerio de Agricultura, Pesca y Alimentación Address : C/ Paseo Infanta Isabel n o 1 Telephone : 91 347 53 97 Fax : 91 347 54 10 e-mail : sgcaproagro@mapya.es 2. Applicant group Name : Regulatory Board for the PGI ‘Ternasco de Aragón’ Address : Ctra. Cogullada, s/n, Mercazaragoza — Edificio Centrorigen — 50014 ZARAGOZA Telephone : 976 470813 Fax : 976 464813 e-mail : info@ternascodearagon.es Composition : Producers/processors (X) other ( ) 3. Type of product Class 1.1 — Meat 4. Specification (summary of requirements under article 4(2)) 4.1. Name ‘Ternasco de Aragón’ 4.2. Description Lamb meat from the following breeds: rasa Aragonesa, ojinegra de Teruel and roya Bilbilitana . ‘Ternasco de Aragón’ must come from lambs of an age at slaughter of between 70 and 90 days, no distinction being made between genders (non-castrated males or females). The carcase weight ranges from 8 to 12,5 kg. Firm white fat, rectilinear profile with subconvex tendency and rounded contours. Meat tender, juicy, soft in texture, pale pink. 4.3. Geographical area Autonomous Community of Aragón. 4.4. Proof of origin The meat covered by the PGI comes from holdings situated in the production area and registered with the Regulatory Board. Rearing, slaughter, cutting and packaging are supervised by the Regulatory Board. The meat is marketed with a guarantee certificate approved by the Regulatory Board. 4.5. Method of production The livestock comes from the ‘ Rasa Aragonesa ’, ‘ Ojinegra de Teruel ’ and ‘ Roya Bilbilitana ’ breeds. Slaughter, skinning and evisceration are carried out in accordance with the statutory methods. The carcases are left to air until the interior of the muscle tissue reaches an appropriate temperature for maturing and transportation. The carcases will be kept at a temperature of 3-4 °C for a period of under 24 hours and 1-3 °C for longer periods; they will be preserved for a period not exceeding six days. 4.6. Link The continental climatic conditions of this sparsely vegetated area (low rainfall, strong winds and major thermal variations) promote the development of three native breeds whose principal characteristic is their precocious growth. Since they attain an optimum degree of fat cover at an early age, they produce an exquisite meat which is appreciated for its quality. 4.7. Inspection body Name : Regulatory Board for the PGI ‘Ternasco de Aragón’ Address : Ctra. Cogullada, s/n, Mercazaragoza — Edificio Centrorigen — 50014 ZARAGOZA Telephone : 976 470813 Fax : 976 464813 e-mail : info@ternascodearagon.es The Regulatory Board for the ‘Ternasco de Aragón’ designation of origin meets the requirements laid down in standard EN-45011. 4.8. Labelling Labels will bear the name ‘Ternasco de Aragón’. Labels and stamps will be authorised, numbered and issued by the Regulatory Board.