{
  "url": "https://openlegislation.uk/eu-regulation-2018-506/annex/division-1/division-4/division-4.1/division-4.1.3",
  "json_url": "https://openlegislation.uk/eu-regulation-2018-506/annex/division-1/division-4/division-4.1/division-4.1.3.json",
  "legislation": "eur/2018/506",
  "legislation_title": "Commission Implementing Regulation (EU) 2018/506 of 26 March 2018 entering a name in the register of traditional specialities guaranteed (‘Pražská šunka’ (TSG))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2018-506",
  "path": "annex/division/1/division/4/division/4.1/division/4.1.3",
  "kind": "division",
  "number": "4.1.3",
  "heading": "Tinned ‘Pražská šunka’",
  "text": "Tinned ‘Pražská šunka’ differs from other meat products of this category in particular in terms of the raw materials used, as it is a ham of the highest quality produced from trimmed sides of pork leg which are either whole or coarsely ground. Another characteristic feature of the product is the presence of a thin layer of aspic between the ham and the packaging. However, what distinguishes tinned ‘Pražská šunka’ from other tinned meats is the typical flat oval shape of its packaging.\nPhysical properties:\nThe product is typically of a flat oval shape, its dimensions being those of its packaging, which are such as to ensure that the finished product it contains weighs about 0,454 kg;\nWhen placed into the packaging, meat accounts for at least 87 % of the raw material input weight.\nChemical properties:\nPure muscle protein content (excluding connective tissue proteins and plant proteins): min. 16 % by weight. The product's aspic coating is not homogenised into the sample to be analysed;\nSalt content: max. 3 % by weight.\nFat content: max. 4 % by weight. The product's aspic coating is homogenised into the sample to be analysed;\nAspic content: max. 36 % by weight.\nOrganoleptic characteristics:\nthe product is enclosed in hermetically sealed packaging and maintains commercial sterility. There is a smooth golden-yellow layer of aspic between the packaging material and the product;\nAppearance and colour in cross-section: the ham is of a meaty-pink colour. Small, isolated holes filled with aspic are permitted;\nTaste and smell: distinctive taste and smell of cooked ham, appropriately salty taste;\nConsistency: firm and compact.",
  "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/2018/506/annex/division/1/division/4/division/4.1/division/4.1.3",
    "retrieved_at": "2026-11-01T14:44:12.678280+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."
}