{
  "url": "https://openlegislation.uk/eu-regulation-2018-506/annex/division-1/division-4/division-4.2/division-4.2.1",
  "json_url": "https://openlegislation.uk/eu-regulation-2018-506/annex/division-1/division-4/division-4.2/division-4.2.1.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/4.2/division/4.2.1",
  "kind": "division",
  "number": "4.2.1",
  "heading": "‘Pražská šunka’ on the bone",
  "text": "Whole pork legs cut in the Prague style (the flank and sacrum, including tail and pelvic bone, are removed from the whole bone-in leg which includes the knuckle but not the trotter; the fatty part is rounded from the loin end) and brine prepared from the ingredients listed below are used to produce ‘Pražská šunka’ on the bone.\nPork legs … 100,0 kg\nBrine (max. 20,0 kg):\nWater … max. 17,0 kg\nNitrite or nitrate pickling curing mix … max. 2,6 kg\nSugars … 0-1,2 kg\nStabilisers … 0-0,5 kg\nSpice extract or oil … 0-0,3 kg\nAntioxidants … 0-0,1 kg\nThe pork legs are sprayed with brine of the prescribed composition. They are then left to rest in brine or may be massaged with brine. This is followed by cooking, which has the effect of pasteurisation. After being cooked, the products are dried in a smoking chamber and surface-smoked to achieve the characteristic taste, aroma and colour, and then cooled and stored.\nAlternatively, if the pork legs are not salted by being injected with brine and then left to rest or massaged, chilled legs may be salted and worked by rubbing their surface thoroughly with a nitrate curing mix containing a small amount of sugar. They are then placed, skins down, into lightly salted curing pots. Boiled and cooled nitrate brine, again containing a small amount of sugar, is then poured over them. The hams are weighted down so that they are completely submerged in the brine and after an appropriate period of time, in the light of the results of continuous sensory quality checks, are turned over so that their underside is on top in the curing pot, and their topside is underneath. After being thoroughly salted, the hams are soaked for several hours in lukewarm water and then left to drip dry. The hams are first dried in a smoking chamber and then surface-smoked to achieve the characteristic taste, aroma and colour. This is followed by cooking, which has the effect of pasteurisation, and then cooling and storage.\nWhichever of the two alternative methods is used, the final production stage may also be completed by baking the surface and treating the skin using various decorative techniques.",
  "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/4.2/division/4.2.1",
    "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."
}