Article 2 F1

Notwithstanding the standard presentation laid down in the first paragraph of point B.III of Annex V to Regulation (EC) No 1234/2007, pig carcasses in Cyprus may be presented without removing the tongue, kidneys and flare fat before the carcass is weighed and graded.

In the case of such presentation the recorded hot carcass weight shall be adjusted in accordance with the following formula:

$\mathrm{hot\; carcass\; weight}=\mathrm{weight\; of\; the\; hot\; carcass\; with\; tongue,\; kidney\; and\; flare\; fat}-\mathrm{2,6\; \%.}$