{
  "url": "https://openlegislation.uk/eu-regulation-2013-1144/annex-II/division-1/division-1.5",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-1144/annex-II/division-1/division-1.5.json",
  "legislation": "eur/2013/1144",
  "legislation_title": "Commission Implementing Regulation (EU) No 1144/2013 of 13 November 2013 entering a name in the register of traditional specialities guaranteed [Tepertős pogácsa (TSG)]",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-1144",
  "path": "annex/II/division/1/division/1.5",
  "kind": "division",
  "number": "1.5",
  "heading": "Description of the agricultural product or foodstuff to which the name under point 3.1 applies",
  "text": "‘Tepertős pogácsa’ is a round, cylindrically shaped savoury bakery product seasoned with salt and pepper, with a diameter of 3-5 cm and weight of 25-50 g. It contains chopped pork crackling and pig fat, is leavened with yeast and its texture may be short (omlós) or flaky (leveles). The surface is reddish brown and scored into squares. The underside is smooth and reddish brown. Inside, the pieces of pork crackling are evenly distributed. The short variety may be broken into pieces, while the flaky variety has a loose, multi-layered structure. It has the characteristic taste of the fried products used in the pork crackling and is pleasantly salty and mildly peppered. The product contains 20-30 % fat in relation to the weight of the dry matter and 25-40 % pork crackling in relation to the weight of flour. At least 60 % of the fat content comes from the pork crackling.\nOrganoleptic characteristics:\nShort ‘tepertős pogácsa’\nFlaky ‘tepertős pogácsa’\nShape\nRound, evenly cylindrical.\nRound cylindrical, may ‘tilt’ slightly.\nCrust\nThe top is shiny, reddish brown and deeply scored with squares. The sides are sand coloured and mat and the bottom is reddish brown and mat.\nInternal structure\nClearly short texture but not crumbly. The crackling pieces are evenly distributed and are slightly brown in colour.\nSlightly flaky texture, made up of different layers between which the crackling can be seen, slightly brown in colour.\nTaste\nCharacteristic of the crackling, it has a pleasantly salty, mildly peppery taste.\nAroma\nCharacteristic of the crackling and the pig fat; peppery.\nPhysical and chemical characteristics\nFat content: the fat content of the finished product calculated in relation to the weight of the dry matter is 20-30 % (m/m)\nSalt content: the salt content of the finished product calculated in relation to the weight of the dry matter is at most 4,0 % (m/m)",
  "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/2013/1144/annex/II/division/1/division/1.5",
    "retrieved_at": "2026-11-01T14:48:14.726480+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."
}