# Commission Implementing Regulation (EU) 2019/1027 of 21 June 2019 approving non-minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications ‘Tiroler Speck’ (PGI), Division 3.2: Description of product to which the name in (1) applies

Extent: E+W+S+N.I.

Tiroler Speck PGI is a traditionally artisanal cured pork product made from boneless leg, loin, belly, shoulder or neck, which is then dry-salted, seasoned with a particular blend of spices including at least juniper, black pepper and garlic, cured, cold smoked according to a region-specific process using at least 50 % beech or ash wood, and air dried. The outer colour is dark brown, and the cut surface is reddish with a white layer of fat. The smell is intensely and aromatically spicy with clear mature notes and a smoky fragrance. The taste is slightly spicy, passing from clear and recognisable smoky notes to a full meaty flavour and rounded off with a recognisable saltiness.
Physico-chemical and microbiological properties:
Water/protein ratio: max. 1,7 (tolerance + 0,2)
Salt content (NaCl): max. 5,0 % (tolerance + 1,5 % [centre] + 2,0 % [edge])
Tiroler Speck is made exclusively in the defined geographical area and is available, in its final form, either vacuum-packed or packaged in a controlled atmosphere, and either unsliced, in sections or in slices.

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Source: https://www.legislation.gov.uk/eur/2019/1027/annex/division/TIROLER/division/3/division/3.2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2019-1027/annex/division-TIROLER/division-3/division-3.2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.