{
  "url": "https://openlegislation.uk/eu-regulation-2013-1144/annex-II/division-1/division-1.6",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-1144/annex-II/division-1/division-1.6.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/1.6",
  "kind": "division",
  "number": "1.6",
  "heading": "Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies",
  "text": "Starting materials:\nFor the crackling cream:\nPork crackling without the skin: 70-75 % of the crackling cream is made up of the fried pieces of lard remaining after the fat bacon with little or no meat has been fried;\nPig fat: 25-30 % of the crackling cream is made up of the fat obtained while the fat bacon with little or no meat is in the process of being fried;\nPreparation of the dough: wheat flour or spelt flour, egg, egg yolk, milk, yeast, white wine or vinegar, cream, salt and pepper.\nIt is forbidden to use any kind of food additives (e.g. raising agents or preservatives) to prepare ‘Tepertős pogácsa’.\nMethod of production:\nDepending on the method used to prepare the dough, the ‘Tepertős pogácsa’ may have a short or flaky texture.",
  "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/1.6",
    "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."
}