# Commission Implementing Regulation (EU) No 1044/2011 of 19 October 2011 entering a name in the register of the traditional specialities guaranteed (Kabanosy (TSG)), Division 3.9: Minimum requirements and procedures to check the specific character (Article 4 of Regulation (EC) No 1216/2007)

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

With regard to the specific character of ‘kabanosy’, the following in particular should be subjected to checks:
(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) ‘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) Quality of the finished product:
protein content;
water content;
fat content;
sodium chloride content;
nitrate (III) and nitrate (V) content;
taste and aroma.
(4) Shape of the product.

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Source: https://www.legislation.gov.uk/eur/2011/1044/annex/II/division/APPLICATION/division/3/division/3.9 (the official version)
Page: https://openlegislation.uk/eu-regulation-2011-1044/annex-II/division-APPLICATION/division-3/division-3.9
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.