Annex I
United Kingdom
The following amendment to the specification for the protected geographical indication ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ has been approved:
The following text is to be added to the description of the composition after ‘roughly defatted pigmeat’: Fatty meat, particularly pork belly, belly fat, jowl, jowl fat, back and back fat.
- 1The need for the amendment has arisen as a result of the new rules relating to the labelling of the ingredients of foodstuffs (Quantitative Ingredient Declaration – QUID) introduced by Commission Directive 2001/101/EC of 26 November 2001 amending the Labelling Directive, Directive 2000/13/EC of the European Parliament and of the Council. Annex I to the Labelling Directive now stipulates that an ingredient may be described as ‘…-meat’ only if it does not exceed a specified fat and connective tissue content. For pigmeat, fat content may not exceed 30 % and connective tissue content 25 %. An ingredient which exceeds this limit value must be described as ‘fatty meat’ for example.
- 2‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’ are traditionally produced with belly, belly fat, jowl, jowl fat, back or back fat according to the recipe that has been handed down. These ingredients are largely responsible for the consistency and smoothness of the sausages. Without these ingredients, the minced meat product would dry out considerably during frying and fall apart. The fatty meat is also largely responsible for the flavour, which is enhanced by the spicy nuances provided by the specific spices characteristic of ‘Nürnberger Bratwürste’/‘Nürnberger Rostbratwürste’.