# 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)), Division 5.3: Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

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

‘Pâté de Campagne Breton’ derives from a long tradition of pig rearing and from the processing of pigs at their place of rearing. Very early on, Brittany’s agricultural system started focusing on rearing, in particular on the rearing of pigs on each holding.
In this way producers learned to process all of the pieces of meat at their disposal. As production started immediately after the animal was cut up, the freshness of the product was guaranteed at a time when meat preservation methods were limited.
Traditionally, all the edible parts of the pig were used, which gave the product a particular texture and taste. The use of livers, considered a fine part of the pig at the beginning of the 20th century, soon became one of the principal characteristics of ‘Pâté de Campagne Breton’, giving it a pinkish colour and a very specific taste.
Producers made use of the extensive range of vegetables grown locally by introducing onions into ‘Pâté de Campagne Breton’. The presence of onions contributes to the product’s particular taste, because during cooking, the fruity taste of the onions comes to the fore and complements the meaty taste perfectly.
‘Pâté de Campagne Breton’ results from the know-how of the producers, who have succeeded in giving the product special characteristics. In addition to the ingredients used, the coarse mincing of the meat pieces makes it easy to identify the product when it is sliced. The brown crust is linked definitively to the product through a traditional cooking process in communal ovens.
As regards the pâté’s reputation, several works classify ‘Pâté de Campagne Breton’ as a traditional Breton product or give its recipe. Many Breton guides, such as ‘Le Finistère gourmand 1997/1998’, contain references to the numerous Breton specialities and praise ‘Pâté de Campagne Breton’ in particular. Similarly, the ‘Terroir de Bretagne’ guide praises the Breton charcuterie tradition: ‘(…) Forty, even fifty, kilograms of “Pâté de Campagne Breton” are produced every week by a country charcuterie-maker. Each producer jealously guards his own recipe, although all adhere to the following basic proportions: 1/3 offal and 2/3 throat (…)’. ‘Pâté de Campagne Breton’ is referred to in numerous old and new cookbooks:
‘Gastronomie bretonne d’hier et d’aujourd’hui’ (S. Morand, 1965),
‘Les cuisines de France — Bretagne’ (M. Raffael and D. Lozambard, 1990),
‘Tout est bon dans le cochon’ (J. C. Frentz, C. Vence, 1988),
‘L’inventaire du patrimoine culinaire de la France, Bretagne — Produits du terroir et recettes traditionnelles’ (CNAC, 1994),
‘Le bottin gourmand’ 1996,
‘La France des saveurs’, Gallimard 1997,
‘Vivre ici, hors Bretagne’ 1994.
The product’s reputation is thus well linked to its name and attributable to the geographical area.
These factors taken together make it very easy to distinguish ‘Pâté de Campagne Breton’ from other pâtés and guarantee a typical method of production rooted in the product’s region of origin.

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Source: https://www.legislation.gov.uk/eur/2013/1185/annex/II/division/Consolidated/division/5/division/5.3 (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-1185/annex-II/division-Consolidated/division-5/division-5.3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.