{
  "url": "https://openlegislation.uk/eu-regulation-2017-1106/annex/division-1/division-4/division-4.2",
  "json_url": "https://openlegislation.uk/eu-regulation-2017-1106/annex/division-1/division-4/division-4.2.json",
  "legislation": "eur/2017/1106",
  "legislation_title": "Commission Implementing Regulation (EU) 2017/1106 of 21 June 2017 entering a name in the register of traditional specialities guaranteed (Пастърма говежда (Pastarma govezhda) (TSG))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2017-1106",
  "path": "annex/division/1/division/4/division/4.2",
  "kind": "division",
  "number": "4.2",
  "heading": "Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)",
  "text": "The following raw materials and auxiliary ingredients are used for the production of ‘Pastarma govezhda’ finished product:\nMeat\n100 kg fresh beef round, shoulder or fillet with pH 5,6-6,2, well-formed with gristle removed, in pieces with no specific dimensions.\nCooking salt: 3-6 kg\nor\nSalting mixture: 3-6 kg of cooking salt, 40 g of antioxidant, i.e. ascorbic acid (Е300), 100 g of potassium nitrate (E252) or 85 g of sodium nitrate (E251), 500 g of refined granulated sugar.\nTwine: permitted for use with food.",
  "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/2017/1106/annex/division/1/division/4/division/4.2",
    "retrieved_at": "2026-11-01T14:44:51.350410+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."
}