#52026XC03344EU notice for proposed PGI registration of “Capocollo di Martina Franca”
AI-generated summary for informational purposes only. Not legal advice. See the original source for the authoritative text.
The notice opens the EU objection period for registering “Capocollo di Martina Franca” as a Protected Geographical Indication. If approved, the name would be reserved for a specific cured pork product made to defined production and quality standards linked to Martina Franca in Italy. Food producers, distributors, retailers, and importers using similar names should check whether the proposed protection affects their labeling or marketing. Eligible authorities and interested parties outside the EU have three months from publication to oppose the registration.
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Key Changes
- Starts the three-month EU objection period for the proposed PGI registration
- Defines the protected product name as “Capocollo di Martina Franca”
- Sets out product characteristics and production specifications for the proposed protected name
Obligations
What this law requires
Authorities of an EU Member State or third country, or natural/legal persons with a legitimate interest established or resident in a third country, must lodge any opposition to the registration of “Capocollo di Martina Franca” with the European Commission within three months of publication if they wish to contest the application.
If the PGI is registered, producers using the name “Capocollo di Martina Franca” must ensure the product is a prepared meat product obtained from the cervical muscles of the upper part of the pig’s neck, from the occipital bone and first cervical vertebra up to the fifth thoracic vertebra.
If the PGI is registered, producers using the name “Capocollo di Martina Franca” must ensure the product has the specified physical and organoleptic characteristics, including cylindrical shape, natural pig caecum or muletta casing, 10–15 cm diameter, 1.5–2.5 kg weight, traditional twine tying, wine-red sliced appearance, and smoky aroma linked to Macedonian oak wood and cooked wine tradition.