{
  "url": "https://openlegislation.uk/eu-regulation-2011-1044/annex-II/division-APPLICATION/division-3/division-3.5",
  "json_url": "https://openlegislation.uk/eu-regulation-2011-1044/annex-II/division-APPLICATION/division-3/division-3.5.json",
  "legislation": "eur/2011/1044",
  "legislation_title": "Commission Implementing Regulation (EU) No 1044/2011 of 19 October 2011 entering a name in the register of the traditional specialities guaranteed (Kabanosy (TSG))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2011-1044",
  "path": "annex/II/division/APPLICATION/division/3/division/3.5",
  "kind": "division",
  "number": "3.5",
  "heading": "Description of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(1) of Regulation (EC) No 1216/2007)",
  "text": "‘Kabanosy’ are long, thin sticks of dry sausage twisted off at one end and evenly wrinkled. The sticks are folded in two and in the curve there is an indent where they were hung.\nThe surface of the ‘kabanosy’ is dark red in colour with a cherry tint. A cross-section reveals dark red pieces of meat and cream-coloured fat.\nThe ‘feel to the touch’ is that of a smooth, dry and evenly wrinkled surface.\n‘Kabanosy’ have a strong taste of cured, baked pork and a delicate, smoky aftertaste redolent of caraway and pepper.\nChemical composition:\nprotein content — not less than 15,0 %,\nwater content — not more than 60,0 %,\nfat content — not more than 35,0 %,\nsalt content — not more than 3,5 %,\nnitrate (III) and nitrate (V) content expressed as NaNO2 — not more than 0,0125 %.\nThe above chemical composition values ensure the traditional quality of the product. The finished product yield in relation to the meat used as a raw material must be less than 68 %.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2011/1044/annex/II/division/APPLICATION/division/3/division/3.5",
    "retrieved_at": "2026-11-01T14:49:50.362249+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}