# Commission Regulation (EU) No 588/2010 of 5 July 2010 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Soprèssa Vicentina (PDO)), Division 3.5: Specific steps in production that must take place in the identified geographical area

Extent: E+W+S+N.I.

Rearing of the pigs: the raw material used to produce ‘Soprèssa Vicentina’ is pigmeat which must come from animals born and reared on farms located in Vicenza province.
The genetic characteristics of the animals that may be used must be those of pure breeds, or crossbreeds obtained without genetic manipulation, of traditional breeds such as Large White, Landrace and Duroc listed in the Italian national herd-book or non-Italian herd-books recognised by the Italian national herd-book and with aims that comply with the latter for the production of heavy pigs.
The pigs must be capable of achieving a considerable weight at the time of slaughter (130 kg deadweight).
The minimum age at slaughter is nine months. This may be verified on the basis of the data shown on the mark tattooed on their leg (or ear) in the first 30 days following birth. The housing and facilities on pig farms must be properly insulated and aired to ensure the correct temperature, optimal renewal of the air and the removal of harmful gases. Floor surfaces must be made of water-repellent, thermal and non-slip materials.
Given the type of feeding practised, all housing and facilities must satisfy anti-corrosion requirements.
Free range or semi-free range pigs may also be used.
Slaughter: the pigs must be slaughtered at establishments that hold the hygiene and health permits provided for by Italian and EU law and are located within the recognised PDO area.
Slaughtered pigs must weigh 130 kg deadweight or more.
Meat from pigs affected by evident myopathies (PSE, DFD, after-effects of previous manifest inflammatory and traumatic conditions) established by a veterinarian at the slaughterhouse may not be used for processing.
Processing of the meat: the meat must be processed and the product matured in establishments located within the defined area. Processing establishments must hold the health and hygiene permits provided for by Italian and EU law.
Recipe and ingredients: the production of ‘Soprèssa Vicentina’ uses all the most valuable parts of the selected half-carcase, such as the leg, neck, shoulder, belly, neck fat and loin.
The added ingredients, permitted in the following maximum quantities, are:
salt: 2 700 g/100 kg of mix,
¼ cracked pepper: 300 g/100 kg of mix,
mixture of finely ground herbs and spices (cinnamon, cloves and rosemary): 50 g/100 kg of mix,
garlic: 100 g/100 kg of mix,
sugars: 150 g/100 kg of mix,
potassium nitrate within permitted limits,
Production method: the production method is as follows:
The pig half-carcases are cut and the cuts are chilled at a temperature of between 0 °C and + 3 °C for 24 hours or more. They are then boned and trimmed and the nerves are removed.
The selected cuts are minced in a meat grinder fitted with perforated plates with holes between 6 mm and 7 mm in diameter. The premixed ingredients are added to the minced meat at a temperature of between + 3 °C and + 6 °C. Indigenous microbial cultures may be added to start fermentation. All the ingredients are then well mixed so that the fat combines with the lean until it borders on being homogenised. The resulting mixture is placed in natural gut casings with a diameter of 8 cm or more.
The cased product is marketed at the following weights: 1-1,5 kg, 1,5-2,5 kg, 2,5-3,5 kg, 3,5-8 kg.
Drying: the drying process comprises: (a) draining for 12 hours at 20-24 °C; (b) drying for four to five days at decreasing temperatures ranging from 22-24 °C to 12-14 °C.
Maturing: the maturing period for ‘Soprèssa Vicentina’, including draining and drying, depends on size:
60 days or more for sizes between 1 and 1,5 kg;
80 days or more for sizes between 1,5 and 2,5 kg;
90 days or more for sizes between 2,5 and 3,5 kg;
120 days or more for sizes between 3,5 and 8 kg.

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Source: https://www.legislation.gov.uk/eur/2010/588/annex/II/division/SINGLE/division/3/division/3.5 (the official version)
Page: https://openlegislation.uk/eu-regulation-2010-588/annex-II/division-SINGLE/division-3/division-3.5
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.