{
  "url": "https://openlegislation.uk/eu-regulation-2015-2257/annex/division-APPLICATION/division-1/division-3/division-3.8",
  "json_url": "https://openlegislation.uk/eu-regulation-2015-2257/annex/division-APPLICATION/division-1/division-3/division-3.8.json",
  "legislation": "eur/2015/2257",
  "legislation_title": "Commission Implementing Regulation (EU) 2015/2257 of 4 December 2015 entering a name in the register of traditional specialities guaranteed (Кайсерован врат Тракия (Kayserovan vrat Trakiya) (TSG))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2015-2257",
  "path": "annex/division/APPLICATION/division/1/division/3/division/3.8",
  "kind": "division",
  "number": "3.8",
  "heading": "Traditional character of the agricultural product or foodstuff (Article 3(4) of Regulation (EC) No 1216/2007)",
  "text": "‘Kayserovan vrat Trakia’ belongs to the group of raw-cured and pressed uncut pork delicacies. It is one of a wide range of meat products that have been produced for decades in Bulgaria. Its production in Bulgaria boasts a tradition of over 30 years.\nHistorical data on the technology and recipe for the production of ‘Kayserovan vrat Trakia’ are contained in the standardisation document on product requirements ON 18-71996-80 — ‘Plovdiv’ biltong/jerky, ‘Rodopa’ biltong/jerky, ‘Kayserovan svinski vrat Trakia’, National Agro-Industrial Union (NAPS), Sofia, 1980. The production technique is set out in Technical Instruction No 326 of 20 October 1980 for the production of ‘Plovdiv’ and ‘Rodopa’ biltong/jerky and ‘Kayserovan svinski vrat Trakia’, National Agro-Industrial Union (NAPS), Sofia, 1980, drawn up by the researchers Dzhevizov and Kiseva in Plovdiv.\nIn the traditional ‘Kayserovan vrat Trakia’ production method, certain parameters (temperature and humidity) must be maintained during the drying process. In addition, presses with wooden surfaces are used by way of derogation under Article 10(4) of Regulation (EC) No 853/2004 of the European Parliament and of the Council. This creates favourable conditions for the desired microflora to develop naturally during drying. Pressing gives the product its characteristic flattened shape and its specific traditional flavour which has remained unchanged up to the present day.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (OJ L 139, 30.4.2004, p. 55)."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2015/2257/annex/division/APPLICATION/division/1/division/3/division/3.8",
    "retrieved_at": "2026-11-01T14:46:16.085393+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."
}