ANNEX ISupplementary provisions
ANNEX I The specification for the protected designation of origin ‘Salame Brianza’ is amended as follows: — Method of production In Article 4 on the ‘method of production’ for the PDO ‘Salame Brianza’, the second paragraph on grinding has been amended. The current specification states that salami weighing up to 300g must be ground with a meat grinder fitted with plates with 4-4.5 mm holes (fine mincing), and that salami weighing over 300 g must be ground with a meat grinder fitted with plates with 7-8 mm holes (coarse mincing), thus linking the coarseness of ‘Salame Brianza’ to its weight. There is actually no correlation between the weight and coarseness of the salami. This link has therefore been removed from the amended version of the specification, leaving only the criteria for the dimensions of the holes in the meat grinder. In Article 5 on ‘ageing’, the table showing the minimum ageing periods for the PDO ‘Salame Brianza’ has been updated on the basis of the three factors below. First, the unit of time for ageing has been changed from weeks in the current specification to days in the new version, giving a clearer and more precise indication of the time required. Secondly, given the marketing methods set out in Article 8 of the current specification, clearly-defined minimum ageing periods have also been added to the new version for salami that is vacuum-packed, or packaged in a modified atmosphere or in microporous plastic film, as these ageing periods are different from those for unpackaged salami. In the new table, the ageing periods for small salami (in this case, up to 55 mm in diameter) are slightly longer for packaged salami than for salami sold loose, since once the salami is packaged it can no longer dry naturally. Thirdly, the range of sizes in which ‘Salame Brianza’ can be marketed has been increased, with the addition of wider diameters not previously available due to the limits imposed by the size of the existing casings on the market. Given that the ageing period for ‘Salame Brianza’, which also includes drying, varies according to the diameter of the salami, it goes without saying that the increased range of diameters set out in this specification entails more varied and longer ageing periods. — Labelling The logo for the PDO ‘Salame Brianza’ has been added to the specification itself in Article 8, whereas it was previously included as an annex and was never described nor used. The current PDO logo has therefore been added to Article 8 along with its colour specifications. — Monitoring — Adjustments to the rules Article 7 on ‘monitoring’ has been updated, since it assigned powers to the PDO protection body that were illegal under Articles 10 and 11 of Regulation (EC) No 510/2006 of the Council ( 1 ) , which state that monitoring must be the responsibility of an impartial third party. Finally, the acronym ‘ DOC ’, used in Italy before Regulation (EEC) No 2081/92 of the Council ( 2 ) was adopted, has been replaced in paragraphs 1 and 3 of Articles 1 and 8 with ‘ DOP ’ [PDO] in accordance with Community legislation. ( 1 ) OJ L 93, 31.3.2006, p. 12 . ( 2 ) OJ L 208, 24.7.1992, p. 1 .