{
  "url": "https://openlegislation.uk/eu-regulation-2013-1185/annex-II/division-Consolidated/division-3/division-3.2",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-1185/annex-II/division-Consolidated/division-3/division-3.2.json",
  "legislation": "eur/2013/1185",
  "legislation_title": "Commission Implementing Regulation (EU) No 1185/2013 of 21 November 2013 entering a name in the register of protected designations of origin and protected geographical indications (Pâté de Campagne Breton (PGI))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-1185",
  "path": "annex/II/division/Consolidated/division/3/division/3.2",
  "kind": "division",
  "number": "3.2",
  "heading": "Description of the product to which the name in (1) applies",
  "text": "‘Pâté de Campagne Breton’ is a pure pork pâté made from pigmeat and pig offal. It must contain the following meat ingredients: skinned throats (≥ 25 %), liver (≥ 20 %), cooked rinds (≥ 5 %) and fresh onions (≥ 5 %). The meat ingredients and the onions must be fresh.\n‘Pâté de Campagne Breton’ is composed of several large, coarsely minced pieces distributed uniformly throughout a slice. Its colour is darkish, its texture firm and it has a pronounced taste of meat, liver and onions.\nIn addition to the ingredients which must be present in ‘Pâté de Campagne Breton’, non-meat ingredients represent a maximum of 15 % of the total mass used, onions excluded: water (in all its forms), broth ≤ 5 %, sugars (saccharose, dextrose, lactose) ≤ 1 %, fresh whole eggs, fresh egg whites ≤ 2 % by weight of dry matter/stuffing, flour, starches ≤ 3 %, ascorbic acid and sodium ascorbate (max. 0,03 % of the total mass used), jelly and pig’s G gelatin, salt: ≤ 2 %, pepper: ≤ 0,3 %, other spices (nutmeg, garlic, shallot, parsley, thyme, laurel), ciders and apple-based spirits (eau-de-vie, lambig, etc.), Chouchen, sodium or potassium nitrite, plain caramel for the browning.\nThe following ingredients, taken together, must not exceed 1,7 % of the total mass used: jelly and pig’s G gelatin, nutmeg, garlic, shallot, parsley, thyme, laurel, ciders and apple-based spirits (eau-de-vie, lambig, etc.), Chouchen, sodium or potassium nitrite.\nDuring production, the diameter of the chopped pieces is varied according to the shape of the pâtés in order to achieve a satisfying appearance, whatever the size of the slice:\nFor packaging sizes ≥ 200 g => diameter of pieces ≥ 8 mm,\nFor packaging sizes ≥ 200 g => diameter of pieces ≥ 6 mm.\nThe pieces are then mixed with the fine stuffing consisting of the minced meat and non-meat ingredients. The fats may be scalded and added warm to the stuffing. The stuffing is then packed and cooked in the oven or aseptically canned (packed in a metal can, a glass bowl or a jar).\nIn the case of products that are presented fresh, the preparation is covered with a fresh pig’s caul and cooked in the oven in order to obtain a characteristic crust. The preserved pâtés are browned in the oven until a brown crust forms and then set and sterilised.",
  "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/2013/1185/annex/II/division/Consolidated/division/3/division/3.2",
    "retrieved_at": "2026-11-01T14:48:13.778284+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."
}