{
  "url": "https://openlegislation.uk/eu-regulation-2013-1185/annex-II/division-Consolidated/division-3/division-3.3",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-1185/annex-II/division-Consolidated/division-3/division-3.3.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/3.3",
  "kind": "division",
  "number": "3.3",
  "heading": "Raw materials (for processed products only)",
  "text": "In order to reduce the presence of animals bearing genetically unfavourable characteristics, the pigs must be free of allele RN less.\nThe meats used in the production of ‘Pâté de Campagne Breton’ must derive from pig carcasses weighing more than 80 kilograms. Carcasses that are too light and of low nutritional and technological quality are excluded.\nIn order to limit stress, which is detrimental to the quality of the meat and fat, the animals must be free of the allele making them sensitive to halothane and there must be a minimum period of two hours between the unloading of the animal at the slaughterhouse and the time of slaughter.",
  "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/3.3",
    "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."
}