ANNEX ISupplementary provisions
ANNEX I The following amendments to the specification for the protected geographical indication ‘Melton Mowbray Pork Pie’ are approved: Method of production (Section 4.5 on Specification) Amendment Explanation 4.5. Method of production: Ingredients for the manufacture of Melton Mowbray Pork Pies: Mandatory ingredients — the following ingredients must be used: This clarifies all the ingredients that must be used in a Melton Mowbray Pork Pie. Uncured pork Salt Lard and/or shortening Wheat flour Pork gelatine and/or pork bonestock Water Spices Optional ingredients — the following ingredients may be used: These are the optional ingredients that may be used, but no others. Egg and/or milk (for glazing only) Glaze (egg and/or milk) — this enhances the golden brown colour of the baked pastry. Egg and milk are used in baking both domestically and commercially to enhance the baked appearance of pastry and bread products. Breadcrumbs or rusk Breadcrumbs or rusk Starch Starch Where these optional ingredients are used the total amount in the final product will not exceed 8 %. Individually; These ingredients, often used as thickening agents, ensure that the filling is workable (when raw), they act to retain the meat juices when the product is baked and ensure that the meat texture achieved in the baked product is consistent. Glaze < 1 %, Breadcrumbs or Rusk < 2 % Starch < 5 % The maximum amounts of these optional ingredients are also stated. No other ingredients, aside from those listed above and their constituent ingredients, may be used in the manufacture of Melton Mowbray Pork Pies. This is to clarify that only the ingredients above may be used and no others. The pastry ingredients are mixed together and formed into billets and lids prior to pie manufacture. Deletion of the words ‘then rested’ as there is no clear definition of what this means and as this step in the production process is not a factor in distinguishing a Melton Mowbray Pork Pie from other pork pies. The pork meat is diced or minced and mixed with the other filling ingredients to form the pie filling. This clarifies which ingredients goes into the filling The pies are glazed (if required) and then baked to a golden brown pastry colour, allowed to cool and jellied. This clarifies when glazing, which is optional, takes place during the production of the pies. This amendment application is submitted to clarify the role of thickening agents and other ingredients used in the manufacture of Melton Mowbray Pork Pies. Producers have used the ingredients added for many years. The importance of their inclusion in Section 4.5 was overlooked at the time when the word ‘ only ’ was added in front of the ingredients list when the original application was forwarded to Brussels. It is specifically noted that these additions do not alter the stated minimum meat content (30 % in the final product), and that the words ‘filling ingredients’ in the original method of production refer to the ingredients now listed in the amendment application.