HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"L 313/34
EN
Official Journal of the European Union
22.11.2013
COMMISSION IMPLEMENTING REGULATION (EU) No 1185/2013
of 21 November 2013
entering a name in the register of protected designations of origin and protected geographical
indications (Pté de Campagne Breton (PGI))
THE EUROPEAN COMMISSION,
(5) By
letter
of
24
October
2012
the
Commission
asked
the
interested parties to hold appropriate consultations.
Having regard to the Treaty on the Functioning of the European
Union,
(6) France
and
the
Netherlands
reached
agreement
within
the
stipulated six-month period. Under that agreement,
Having regard to Regulation (EU) No 1151/2012 of the
minor amendments were made to the specification and
European Parliament and of the Council of 21 November
the single document by deleting the paragraphs relating
2012 on quality schemes for agricultural products and food
to the pigs’ genetics and replacing them by objective
stuffs ( 1 ), and in particular Article 52(2) thereof,
criteria introducing a causal link between the quality of
the pigmeat and that of the end product.
Whereas:
(7) The
name
‘Pté
de
Campagne
Breton’
should
therefore
be
(1) Regulation
(EU)
No
1151/2012
repealed
and
replaced
entered in the register of protected designations of origin
Council Regulation (EC) No 510/2006 of 20 March
and protected geographical indications; the single
2006 on the protection of geographical indications and
document should be adapted and the amended version
designations of origin for agricultural products and food
of it published,
stuffs ( 2 ).
(2) Pursuant
to
Article
6(2)
of
Regulation
(EC)
No HAS ADOPTED THIS REGULATION:
510/2006, France’s application to register the name
‘Pté de Campagne Breton’ was published in the Official
Article 1
Journal of the European Union ( 3 ).
The name contained in Annex I to this Regulation is hereby
entered in the register.
(3) The
Netherlands
stated
its
opposition
to
the
registration
under Article 7(1) of Regulation (EC) No 510/2006. That
opposition was deemed admissible under Article 7(3) of
Article 2
the Regulation.
Annex II to this Regulation contains the consolidated Single
Document setting out the main points of the specification.
(4) The
statement
of
opposition
related
essentially
to
non-
compliance with the conditions set out in Article 2(1)(b)
Article 3
of Regulation (EC) No 510/2006 and specifically to the
fact that the raw material, i.e. pigmeat, must come from
This Regulation shall enter into force on the twentieth day
pig breeds recognised in France and is not subject to
following that of its publication in the Official Journal of the
objective quality criteria.
European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 21 November 2013.
For the Commission
The President
José Manuel BARROSO
( 1 ) OJ L 343, 14.12.2012, p. 1.
( 2 ) OJ L 93, 31.3.2006, p. 12.
( 3 ) OJ C 91, 28.3.2012, p. 4.

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EN
22.11.2013 Official
Journal
of
the
European
Union L
313/35
ANNEX I
Agricultural products intended for human consumption listed in Annex I to the Treaty:
Class 1.2. Meat products (cooked, salted, smoked, etc.)
FRANCE
Pté de Campagne Breton (PGI)

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L 313/36
EN
Official Journal of the European Union
22.11.2013
ANNEX II
Consolidated single document
Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations
of origin for agricultural products and foodstuffs ( 1 )
‘PT DE CAMPAGNE BRETON’
EC No: FR-PGI-0005-0879-23.5.2011
PGI (X) PDO ( )
1. Name
‘Pté de Campagne Breton’
2. Member
State
or
third
country
France
3. Description
of
the
agricultural
product
or
foodstuff
3.1. Type of product
Class 1.2. Meat products (cooked, salted, smoked, etc.)
3.2. Description of the product to which the name in (1) applies
‘Pté de Campagne Breton’ is a pure pork pté made from pigmeat and pig offal. It must contain the following meat
ingredients: skinned throats (≥ 25 %), liver (≥ 20 %), cooked rinds (≥ 5 %) and fresh onions (≥ 5 %). The meat
ingredients and the onions must be fresh.
‘Pté de Campagne Breton’ is composed of several large, coarsely minced pieces distributed uniformly throughout a
slice. Its colour is darkish, its texture firm and it has a pronounced taste of meat, liver and onions.
In addition to the ingredients which must be present in ‘Pté de Campagne Breton’, non-meat ingredients represent a
maximum of 15 % of the total mass used, onions excluded: water (in all its forms), broth ≤ 5 %, sugars (saccharose,
dextrose, lactose) ≤ 1 %, fresh whole eggs, fresh egg whites ≤ 2 % by weight of dry matter/stuffing, flour, starches
≤ 3 %, ascorbic acid and sodium ascorbate (max. 0,03 % of the total mass used), jelly and pig’s G gelatin, salt: ≤ 2 %,
pepper: ≤ 0,3 %, other spices (nutmeg, garlic, shallot, parsley, thyme, laurel), ciders and apple-based spirits (eau-de-
vie, lambig, etc.), Chouchen, sodium or potassium nitrite, plain caramel for the browning.
The following ingredients, taken together, must not exceed 1,7 % of the total mass used: jelly and pig’s G gelatin,
nutmeg, garlic, shallot, parsley, thyme, laurel, ciders and apple-based spirits (eau-de-vie, lambig, etc.), Chouchen,
sodium or potassium nitrite.
During production, the diameter of the chopped pieces is varied according to the shape of the ptés in order to
achieve a satisfying appearance, whatever the size of the slice:
— For packaging sizes ≥ 200 g => diameter of pieces ≥ 8 mm,
— For packaging sizes ≥ 200 g => diameter of pieces ≥ 6 mm.
The pieces are then mixed with the fine stuffing consisting of the minced meat and non-meat ingredients. The fats
may be scalded and added warm to the stuffing. The stuffing is then packed and cooked in the oven or aseptically
canned (packed in a metal can, a glass bowl or a jar).
In the case of products that are presented fresh, the preparation is covered with a fresh pig’s caul and cooked in the
oven in order to obtain a characteristic crust. The preserved ptés are browned in the oven until a brown crust forms
and then set and sterilised.
3.3. Raw materials (for processed products only)
In order to reduce the presence of animals bearing genetically unfavourable characteristics, the pigs must be free of
allele RN less.
( 1 ) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of
21 November 2012 on quality schemes for agricultural products and foodstuffs (OJ L 343, 14.12.2012, p. 1).

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22.11.2013 Official
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European
Union L
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The meats used in the production of ‘Pté de Campagne Breton’ must derive from pig carcasses weighing more than
80 kilograms. Carcasses that are too light and of low nutritional and technological quality are excluded.
In order to limit stress, which is detrimental to the quality of the meat and fat, the animals must be free of the allele
making them sensitive to halothane and there must be a minimum period of two hours between the unloading of
the animal at the slaughterhouse and the time of slaughter.
3.4. Feed (for products of animal origin only)
The specification does not refer to any specific requirements.
3.5. Specific steps in production that must take place in the defined geographical area
The production of ‘Pté de Campagne Breton’ is carried out in the geographical area.
3.6. Specific rules concerning slicing, grating, packaging, etc.
‘Pté de Campagne Breton’ is presented:
— either fresh and packed in a terrine, under film or a modified atmosphere or under vacuum, or
— fresh and cut at the place of production, or
— fresh, sliced and packed under film or a modified atmosphere or under vacuum for self-service sale, or
— aseptically canned and packed in a glass bowl, a metal can or a jar.
Its weight varies between 40 g and 10 kg.
3.7. Specific rules concerning labelling
The labelling must include the following elements: the name of the PGI, ‘Pté de Campagne Breton’, the name and
address of the certifying body and, if applicable, its certified collective mark pursuant to the rules governing its use,
as well as the European Union PGI logo.
4. Concise
definition
of
the
geographical
area
The geographical area is the traditional production area of this product. It comprises the total areas of the following
departments: Ctes-d’Armor, Finistère, Ille-et-Vilaine, Loire-Atlantique and Morbihan.
5. Link
with
the
geographical
area
5.1. Specificity of the geographical area
Historic Brittany corresponds to the traditional production area of ‘Pté de Campagne Breton’. Brittany has a
centuries-long charcuterie-making tradition. In the days of Ducal Brittany in the 16th century, Breton families
slaughtered their pigs and made their own cured meats.
Bretons have turned this distinctive factor to good use in the production of a wide variety of charcuterie products, in
particular ‘Pté de Campagne Breton’, which made it possible to avoid wasting offal and meat leftovers from the
cutting up of a pig.
5.2. Specificity of the product
The specificity of ‘Pté de Campagne Breton’ is based on a specific quality and special know-how as well as on the
product’s reputation.
A. S p e c i f i c q u a l i t y
The liver, the throat, the rind and possibly the edible parts of the head or the heart went into making Pté de
Campagne Breton’. The liver, which was considered a fine part of the animal, gives the pté its taste, colour,
smoothness and special flavour. Throats, cooked rinds and onions are three other indispensable traditional
ingredients of ‘Pté de Campagne Breton’, which also contribute to the product’s specific organoleptic characteristics.
The onions, found in most traditional Breton recipes, are used for seasoning.
The liver, lean meat and fat used in the product must be minced coarsely. The presence of large pieces of meat has
to do with the production methods used formerly. Today, in order to preserve this special feature, charcuterie
producers must master the mincing method in order to obtain pieces with a large diameter.

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L 313/38
EN
Official Journal of the European Union
22.11.2013
The presence of a caul on top of the pté, formerly used to shape the filling and protect the product, is still an
obligatory feature of ‘Pté de Campagne Breton’ when presented fresh, in order to preserve its traditional appearance.
This makes it possible to obtain specific organoleptic characteristics: a firm and crisp texture, a pronounced taste of
meat, cooked pork, liver and onions.
B. A n o t h e r c h a r a c t e r i s t i c : s p e c i a l k n o w - h o w
The former practice was to use the meats immediately after the pig was cut up. In the old days, the mechanical tools
(meat axes, knives) used to cut up the pig and the meats resulted in large pieces and therefore in a coarsely minced
pté de campagne.
‘Pté de Campagne Breton’ used to be cooked in the baker’s or village’s bread oven, in open dishes called ‘plats
sabots’ or ‘casse à pté’ or in receptacles. Cooking in a dry oven in open dishes causes the sugars to caramelise and
provokes reactions that contribute to the brown colour of the crust. Prior to cooking, the pté was also covered with
a pig’s caul intended to smoothen, shape and protect the preparation. It prevented the stuffing from running out and
the product from drying. ‘Pté de Campagne Breton’ owes its specificities to its production method, which has been
passed on from generation to generation in the charcuterie trade and is officially recognised, as shown by the fact
that a special definition of it is included in the ‘Code des usages de la Charcuterie, de la Salaison et des Conserves de
Viandes’, under the category ‘Pté de campagne supérieur’.
C. A r e p u t a t i o n
In line with the tradition of family-based production, the small-scale production of ‘Pté de Campagne Breton’ has
been maintained over the years. In olden times, this home-made dish was prepared after the ‘Fest an oc’h’, a feast
held in connection with the sacrifice of pigs.
True to its reputation, ‘Pté de Campagne Breton’ has an important place in France’s culinary heritage.
For more than 30 years, Brittany’s manufacturers have worked together to perpetuate the reputation and specificity
of ‘Pté de Campagne Breton’. It is a charcuterie product that is appreciated by distributors and consumers alike.
Brittany’s fish canning industry developed strongly at the end of the 19th century. Soon these companies started
preserving other foods too by canning them aseptically. In fact, ‘Pté de Campagne Breton’ was canned aseptically for
the first time several decades ago. Nowadays, consumers appreciate both fresh and aseptically canned ‘Pté de
Campagne Breton’.
5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the
reputation or other characteristic of the product (for PGI)
‘Pté de Campagne Breton’ derives from a long tradition of pig rearing and from the processing of pigs at their place
of rearing. Very early on, Brittany’s agricultural system started focusing on rearing, in particular on the rearing of
pigs on each holding.
In this way producers learned to process all of the pieces of meat at their disposal. As production started
immediately after the animal was cut up, the freshness of the product was guaranteed at a time when meat
preservation methods were limited.
Traditionally, all the edible parts of the pig were used, which gave the product a particular texture and taste. The use
of livers, considered a fine part of the pig at the beginning of the 20th century, soon became one of the principal
characteristics of ‘Pté de Campagne Breton’, giving it a pinkish colour and a very specific taste.
Producers made use of the extensive range of vegetables grown locally by introducing onions into ‘Pté de
Campagne Breton’. The presence of onions contributes to the product’s particular taste, because during cooking,
the fruity taste of the onions comes to the fore and complements the meaty taste perfectly.
‘Pté de Campagne Breton’ results from the know-how of the producers, who have succeeded in giving the product
special characteristics. In addition to the ingredients used, the coarse mincing of the meat pieces makes it easy to
identify the product when it is sliced. The brown crust is linked definitively to the product through a traditional
cooking process in communal ovens.
As regards the pté’s reputation, several works classify ‘Pté de Campagne Breton’ as a traditional Breton product or
give its recipe. Many Breton guides, such as ‘Le Finistère gourmand 1997/1998’, contain references to the numerous
Breton specialities and praise ‘Pté de Campagne Breton’ in particular. Similarly, the ‘Terroir de Bretagne’ guide
praises the Breton charcuterie tradition: ‘(…) Forty, even fifty, kilograms of “Pté de Campagne Breton” are produced
every week by a country charcuterie-maker. Each producer jealously guards his own recipe, although all adhere to
the following basic proportions: 1/3 offal and 2/3 throat (…)’. ‘Pté de Campagne Breton’ is referred to in numerous
old and new cookbooks:

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EN
22.11.2013 Official
Journal
of
the
European
Union L
313/39
— ‘Gastronomie bretonne d’hier et d’aujourd’hui’ (S. Morand, 1965),
— ‘Les cuisines de France — Bretagne’ (M. Raffael and D. Lozambard, 1990),
— ‘Tout est bon dans le cochon’ (J. C. Frentz, C. Vence, 1988),
— ‘L’inventaire du patrimoine culinaire de la France, Bretagne — Produits du terroir et recettes traditionnelles’
(CNAC, 1994),
— ‘Le bottin gourmand’ 1996,
— ‘La France des saveurs’, Gallimard 1997,
— ‘Vivre ici, hors Bretagne’ 1994.
The product’s reputation is thus well linked to its name and attributable to the geographical area.
These factors taken together make it very easy to distinguish ‘Pté de Campagne Breton’ from other ptés and
guarantee a typical method of production rooted in the product’s region of origin.
Reference to publication of the specification
[Article 5(7) of Regulation (EC) No 510/2006]
https://www.inao.gouv.fr/fichier/CDCIGPPateDeCampagneBretonV2.pdf

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