# Commission Implementing Regulation (EU) No 1149/2013 of 14 November 2013 entering a name in the register of protected designations of origin and protected geographical indications (Rillettes de Tours (PGI)), Division 3.3: Raw materials (for processed products only)

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

Sows must be given a rest period of at least 15 days between weaning and slaughter. The minimum age for slaughter is 172 days, and there is a mandatory feed withdrawal time of 12 hours before the pigs are sent to slaughter. The minimum warm weight of pig carcasses is 85 kg. The purpose of these requirements is to improve the quality of the taste of the meat.
The pieces of ham and fillet (exclusively loin cuts) should make up at least 25 % of the lean meat, to improve the quality of the finished product. The other meats come from the shoulder, neck (between the first and fifth ribs of the loin) and belly (except udders).
To improve the product’s safety and taste, it must be made from fresh meat supplies. Fresh meat must constitute at least 75 % of the total meat used in the production process. Frozen meat must have been kept frozen by the producer of the rillettes at a temperature of – 18 °C for no more than one month. The purchase of frozen meats is prohibited.
Wines may be used in the production process; these must be white wines made from Chenin grape varieties. This variety has a dry, tender character.
The wine retains several grams of residual sugars, which give it a sweet aftertaste contrasting with the saltiness of ‘Rillettes de Tours’. Chenin grapes have a mineral and chalky aromatic character which offsets the smokiness and saltiness of ‘Rillettes de Tours’. In addition, the freshness, acidity and fruitiness counterbalance the fat contained in the rillettes and draw out its flavours.
The use of distilled grape wines is optional.
There is no geographical limit to the origin of the wines and distilled grape wines.

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Source: https://www.legislation.gov.uk/eur/2013/1149/annex/II/division/Consolidated/division/3/division/3.3 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1149/annex-II/division-Consolidated/division-3/division-3.3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.