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Division 3.7 Specific character of the agricultural product or foodstuff (Article 3(3) of Commission Regulation (EC) No 1216/2007)

United Kingdom

Original text. Later amendments are not shown.

The specific character of ‘kabanosy’ derives from several attributes that are typical of the product:

  • tenderness, succulence and specific properties of the meat,

  • exceptional taste and aroma,

  • uniform, characteristic shape.

  1. Tenderness, succulence and specific properties of the meat
  2. Exceptional taste and aroma
  3. Uniform, characteristic shape