# Commission Implementing Regulation (EU) No 1144/2013 of 13 November 2013 entering a name in the register of traditional specialities guaranteed [Tepertős pogácsa (TSG)], Division 1.9: Minimum requirements and procedures to check the specific character

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

Specific character
Minimum requirements
Verification method and frequency
fat content
20-30 % (of the dry matter)
only pig fat may be used
In accordance with the product description under point 3.5, in a laboratory once every six months.
crackling (cream)
pork crackling must be used
crackling without skin must be used
On the basis of the file or sheet relating to the product, with documentation by batch.
ingredients
—
in accordance with the product description under point 3.6 (pork crackling, pig fat, wheat flour, egg, egg yolk, milk, yeast, white wine or vinegar, cream, salt and pepper).
On the basis of the file or sheet relating to the product, with documentation by lot.
organoleptic characteristics of the product (content, taste and aroma)
short or flaky texture
taste and aroma characteristic of the crackling and mildly peppered
Organoleptic test every shift.

---
Source: https://www.legislation.gov.uk/eur/2013/1144/annex/II/division/1/division/1.9 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1144/annex-II/division-1/division-1.9
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.