Division 3.9 Minimum requirements and procedures to check the specific character (Article 4 of Regulation (EC) No 1216/2007)

With regard to the specific character of ‘kabanosy’, the following in particular should be subjected to checks:

1. (1)

   Quality of raw materials used in production (pork, seasonings), including:

   • technological suitability of the meat;

   • type of fattening;

   • curing time;

   • seasonings used in the production of ‘kabanosy’ and the proportions in which they are used.

2. (2)

   ‘Kabanosy’ smoking process

   In the course of an inspection, the following must be checked:

   • maintenance of the temperature required for traditional smoking in hot smoke and the heating temperature;

   • maintenance of the duration and temperature of repeat smoking in cold smoke;

   • use of beech chips for smoking in cold smoke.

3. (3)

   Quality of the finished product:

   • protein content;

   • water content;

   • fat content;

   • sodium chloride content;

   • nitrate (III) and nitrate (V) content;

   • taste and aroma.

4. (4)

   Shape of the product.