#52026XC02789EU approves technical amendments to Speck Alto Adige PGI specification
AI-generated summary for informational purposes only. Not legal advice. See the original source for the authoritative text.
The measure approves standard amendments to the product specification for Speck Alto Adige / Südtiroler Speck, an Italian protected geographical indication. The changes clarify wording around processing stages, especially smoking and dry-curing, and extend the maximum time allowed for salting and flavouring from four to six days. This mainly affects producers, processors, certification bodies, and food businesses dealing with this PGI product. The practical impact is limited: producers get clearer production rules and slightly more operational flexibility, while the protected name and market access rules remain unchanged.
AI-generated summary. May contain errors. Refer to official sources for legal decisions.
Key Changes
- Clarifies that smoking is a separate processing step by removing wording that linked it with dry-curing.
- Replaces the term “aged” with “dry-cured” to describe the production stages more precisely.
- Extends the maximum period for salting and flavouring from four to six days.
Obligations
What this law requires
Producers of Speck Alto Adige / Südtiroler Markenspeck / Südtiroler Speck PGI must follow the clarified product specification distinguishing smoking from the separate dry-curing stage.
Producers and processors using the Speck Alto Adige / Südtiroler Markenspeck / Südtiroler Speck PGI name must apply the amended terminology in the product specification, treating the relevant processing stage as dry-curing rather than ageing.
Producers of Speck Alto Adige / Südtiroler Markenspeck / Südtiroler Speck PGI may carry out salting and flavouring for up to six days under the amended product specification.