{
  "url": "https://openlegislation.uk/eu-regulation-2013-584/annex-I",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-584/annex-I.json",
  "legislation": "eur/2013/584",
  "legislation_title": "Commission Implementing Regulation (EU) No 584/2013 of 18 June 2013 approving a minor amendment to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Melton Mowbray Pork Pie (PGI))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-584",
  "path": "annex/I",
  "kind": "annex",
  "number": "I",
  "heading": null,
  "text": "The following amendments to the specification for the protected geographical indication ‘Melton Mowbray Pork Pie’ are approved:\nMethod of production (Section 4.5 on Specification)\nAmendment\nExplanation\n4.5.\nMethod of production: Ingredients for the manufacture of Melton Mowbray Pork Pies:\nMandatory ingredients — the following ingredients must be used:\nThis clarifies all the ingredients that must be used in a Melton Mowbray Pork Pie.\nUncured pork\nSalt\nLard and/or shortening\nWheat flour\nPork gelatine and/or pork bonestock\nWater\nSpices\nOptional ingredients — the following ingredients may be used:\nThese are the optional ingredients that may be used, but no others.\nEgg and/or milk (for glazing only)\nGlaze (egg and/or milk) — this enhances the golden brown colour of the baked pastry. Egg and milk are used in baking both domestically and commercially to enhance the baked appearance of pastry and bread products.\nBreadcrumbs or rusk\nBreadcrumbs or rusk\nStarch\nStarch\nWhere these optional ingredients are used the total amount in the final product will not exceed 8 %. Individually;\nThese ingredients, often used as thickening agents, ensure that the filling is workable (when raw), they act to retain the meat juices when the product is baked and ensure that the meat texture achieved in the baked product is consistent.\nGlaze < 1 %,\nBreadcrumbs or Rusk < 2 %\nStarch < 5 %\nThe maximum amounts of these optional ingredients are also stated.\nNo other ingredients, aside from those listed above and their constituent ingredients, may be used in the manufacture of Melton Mowbray Pork Pies.\nThis is to clarify that only the ingredients above may be used and no others.\nThe pastry ingredients are mixed together and formed into billets and lids prior to pie manufacture.\nDeletion of the words ‘then rested’ as there is no clear definition of what this means and as this step in the production process is not a factor in distinguishing a Melton Mowbray Pork Pie from other pork pies.\nThe pork meat is diced or minced and mixed with the other filling ingredients to form the pie filling.\nThis clarifies which ingredients goes into the filling\nThe pies are glazed (if required) and then baked to a golden brown pastry colour, allowed to cool and jellied.\nThis clarifies when glazing, which is optional, takes place during the production of the pies.\nThis amendment application is submitted to clarify the role of thickening agents and other ingredients used in the manufacture of Melton Mowbray Pork Pies. Producers have used the ingredients added for many years. The importance of their inclusion in Section 4.5 was overlooked at the time when the word ‘only’ was added in front of the ingredients list when the original application was forwarded to Brussels. It is specifically noted that these additions do not alter the stated minimum meat content (30 % in the final product), and that the words ‘filling ingredients’ in the original method of production refer to the ingredients now listed in the amendment application.",
  "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/2013/584/annex/I",
    "retrieved_at": "2026-11-01T14:48:34.316721+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."
}