HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"L 275/16
EN
Official Journal of the European Union
20.10.2011
COMMISSION IMPLEMENTING REGULATION (EU) No 1044/2011
of 19 October 2011
entering a name in the register of the traditional specialities guaranteed (Kabanosy (TSG))
THE EUROPEAN COMMISSION,
other similar products of the same category and is thus
in compliance with the definition for specific character in
point (a) of Article 2(1) of that Regulation. In the spec
Having regard to the Treaty on the Functioning of the European
ification ‘Kabanosy’ is described as long, thin sticks of dry
Union,
sausage twisted off at one end, evenly wrinkled and
folded in two, which should be considered as the
product’s intrinsic physical feature and therefore not as
a matter of product presentation. Lastly, national stan
Having regard to Council Regulation (EC) No 509/2006 of
dardisation of ‘Kabanosy’ does not impede the regis
20 March 2006 on agricultural products and foodstuffs as
tration of the name since it has been established in
traditional specialities guaranteed ( 1 ), and in particular the
order to define the specificity of the product and,
third subparagraph of Article 9(5) thereof,
therefore, it is covered by the derogation set out in the
third subparagraph of Article 2(2) of that Regulation.
Whereas:
(1) Pursuant
to
Article
8(2)
of
Regulation
(EC)
No
509/2006, (7) As
regards
the
objections
based
on
non-compliance
with
Poland’s application, received on 22 January 2007, to
the conditions laid down in Article 4 of Regulation (EC)
register the name ‘Kabanosy’ was published in the
No 509/2006, no manifest error was identified either.
Official Journal of the European Union (
The name ‘Kabanosy’ does not refer only to claims of

2 ).
a general nature used for a set of products nor is it
misleading. Therefore it is not concerned by the second
subparagraph of Article 4(3) of that Regulation. The
(2) The
Czech
Republic,
Germany
and
Austria
submitted
specific character is further not due to the product’s
objections to the registration pursuant to Article 9(1)
provenance or geographical origin. The product specifi
of Regulation (EC) No 509/2006. The objections were
cation rather establishes a quality criterion for the pig
deemed admissible under point (a) of the first
population that has an effect on the quality of the
subparagraph of Article 9(3) of that Regulation.
finished product and thus indeed on the specific
character of ‘Kabanosy’. ‘Kabanosy’s’ main elements of
its traditional character consist of both the use of tradi
(3) By
letters
dated
26
January
2010,
the
Commission
tional raw materials and traditional method of
invited the Member States concerned to engage in appro
production, thus those elements are in compliance with
priate consultations.
Article 4(1) of that Regulation.
(4) While
within
the
designated
time-frame
agreements
have
been reached between Austria and Poland and between
the Czech Republic and Poland, no agreement has been
(8) Regarding
the
existence
of
several
other
linguistic
or
reached between Germany and Poland. The Commission
orthographic variations of the name, only ‘Kabanosy’ is
therefore has to adopt a decision in accordance with the
sought to be registered in accordance with point (a) of
procedure referred to in Article 18(2) of Regulation (EC)
Article 6(2) of Regulation (EC) No 509/2006.
No 509/2006.
(5)
The statements of objections concerned non-compliance
(9) The
protection
referred
to
in
Article
13(2)
of
that
Regu
with the conditions laid down in Articles 2 and 4 of
lation has not been requested. Registration without reser
Regulation (EC) No 509/2006.
vation of the name however allows that a registered
name may continue to be used on the labelling of
products not corresponding to the registered specification
(6) Concerning
the
alleged
failure
of
compliance
with
without the indication ‘traditional speciality guaranteed’,
Article 2 of Regulation (EC) No 509/2006 in respect
the abbreviation ‘TSG’ or the associated EU logo. Once
of the specific character of ‘Kabanosy’ no manifest
‘Kabanosy’ is registered it would still be possible to
error was identified. By its characteristics as defined in
produce and market ‘Kabanosy’-like products under the
the specification (characteristics of the meat, taste and the
name ‘Kabanosy’ but without reference to EU regis
unique shape) ‘Kabanosy’ is clearly distinguished from
tration. Thus the registration of ‘Kabanosy’ as a tradi
tional speciality guaranteed would in no way impair
( 1 ) OJ L 93, 31.3.2006, p. 1.
other producers’ rights to use a similar or even
( 2 ) OJ C 156, 9.9.2009, p. 27.
identical name for their products.

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EN
20.10.2011 Official
Journal
of
the
European
Union L
275/17
(10) In order to respect fair and traditional usage and to avoid
HAS ADOPTED THIS REGULATION:
the actual likelihood of confusion, the labelling of
‘Kabanosy’ should contain an indication, in the
Article 1
languages of the countries in which the product is
The designation contained in the Annex I to this Regulation is
marketed, informing the consumers that it has been
hereby entered in the register of the traditional specialities guar
produced following the Polish tradition.
anteed.
(11) In the light of the above, the name ‘Kabanosy’ should be
Article 2
entered in the register of the traditional specialities guar
anteed and the product specification should be updated
The consolidated product specification is set out in Annex II to
accordingly.
this Regulation.
Article 3
(12) The
measures
provided
for
in
this
Regulation
are
in
accordance with the opinion by the Standing
This Regulation shall enter into force on the 20th day following
Committee on Traditional Specialities Guaranteed,
its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 19 October 2011.
For the Commission
The President
José Manuel BARROSO
ANNEX I
Products of Annex I to the EC Treaty intended for human consumption:
Class 1.2. Meat products (cooked, salted, smoked, etc.)
POLAND
Kabanosy (TSG)

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L 275/18
EN
Official Journal of the European Union
20.10.2011
ANNEX II
APPLICATION FOR REGISTRATION OF A TSG
COUNCIL REGULATION (EC) No 509/2006
‘KABANOSY’
EC No: PL-TSG-0007-0050-22.01.2007
1. Name
and
address
of
the
applicant
group
Name: Zwizek ‘Polskie Miso’
Address: ul.
Chaubiskiego 8, 00-613 Warsaw
Tel. +48
228302657
Fax +48
228301648
E-mail: info@polskie-mieso.pl
2. Member
State
or
third
country
Poland
3. Product
Specification
3.1. Name(s) to be registered (Article 2 of Regulation (EC) No 1216/2007)
‘Kabanosy’
The indication ‘Produced following the Polish tradition’ translated into the language of the country where marketed
shall appear on the labelling.
3.2. Whether the name
is specific in itself
expresses the specific character of the agricultural product or foodstuff
The name expresses the specific character of the product. In 19th century Poland and Lithuania the term ‘kaban’, or
the diminutive form ‘kabanek’, referred to extensively reared young hogs which used to be fattened mainly with
potatoes, and the meat they produced was customarily called ‘kabanina’. ‘Kabanos’ is derived from the name used to
designate these hogs.
3.3. Whether reservation of the name is sought pursuant to Article 13(2) of Regulation (EC) No 509/2006
Registration with reservation of the name
Registration without reservation of the name
3.4. Type of product
Class 1.2 — Meat products (cooked, salted, smoked, etc.)
3.5. Description of the agricultural product or foodstuff to which the name under point 3.1 applies (Article 3(1) of Regulation (EC)
No 1216/2007)
‘Kabanosy’ are long, thin sticks of dry sausage twisted off at one end and evenly wrinkled. The sticks are folded in
two and in the curve there is an indent where they were hung.
The surface of the ‘kabanosy’ is dark red in colour with a cherry tint. A cross-section reveals dark red pieces of meat
and cream-coloured fat.
The ‘feel to the touch’ is that of a smooth, dry and evenly wrinkled surface.
‘Kabanosy’ have a strong taste of cured, baked pork and a delicate, smoky aftertaste redolent of caraway and pepper.
Chemical composition:
— protein content — not less than 15,0 %,
— water content — not more than 60,0 %,

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20.10.2011 Official
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European
Union L
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— fat content — not more than 35,0 %,
— salt content — not more than 3,5 %,
— nitrate (III) and nitrate (V) content expressed as NaNO 2 — not more than 0,0125 %.
The above chemical composition values ensure the traditional quality of the product. The finished product yield in
relation to the meat used as a raw material must be less than 68 %.
3.6. Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies
(Article 3(2) of Commission Regulation (EC) No 1216/2007)
I n g r e d i e n t s
Meat (100 kg of raw material):
— Class I pork with a fat content of up to 15 % — 30 kg,
— Class IIA pork with a fat content of up to 20 % — 40 kg,
— Class IIB pork with a fat content of up to 40 % — 30 kg.
Seasonings (per 100 kg of meat)
— natural pepper — 0,15 kg,
— nutmeg — 0,05 kg,
— caraway — 0,07 kg,
— sugar — 0,20 kg.
Other additives:
— curing mix (based on a mixture of table salt (NaCl) and sodium nitrite (NaNO 2 )) — about 2 kg.
F e e d i n g i n t h e c o n t e x t o f t h e p r o d u c t i o n o f p o r k i n t e n d e d f o r u s e i n t h e m a k i n g o f
‘ k a b a n o s y ’
Feeding refers to fatty-meat fattening. The aim is to produce pigs with a bodyweight of up to 120 kg, characterised
by a higher intramuscular fat content (more than 3 %).
— Fattening is based on late-maturing breeds, and an appropriate fattening regime makes it possible to achieve the
desired intramuscular fat content. The breeds used for fattening do not carry the RN gene, and the RYR 1T gene
is present in 20 % of the population.
— Fattening should be carried out in three phases – phase I up to about 60 kg, phase II up to about 90 kg, and
phase III up to 120 kg,
— Fattening of animals up to 90 kg bodyweight is carried out using two types of feed mixes. The feed mixes (doses)
contain:
— as energy components: cereal middlings – wheat, barley, rye, oat, triticale or maize; maize middlings and
middlings of naked oat varieties account for up to 30 % of mixes,
— as protein components: – lupin, field bean and pea middlings, post-extraction soya meal, post-extraction
rapeseed meal, rapeseed oil cake, fodder yeast or dried green fodder.
— Feed mixes (doses) for animals from 90 to 120 kg contain:
— as energy components: wheat, barley, rye and triticale middlings. Maize middlings and middlings of naked
oat varieties may not be used in mixes (doses),
— as protein components: middlings of leguminous crops (lupin, field bean and pea), post-extraction soya meal,
rapeseed oilcake or post-extraction rapeseed meal and dried green fodder.
— At no point in the feeding cycle may the following be used: vegetable oils, feed of animal origin, e.g. powdered
milk, dried whey or fish meal.

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L 275/20
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Official Journal of the European Union
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— The metabolic energy content in mixes in all phases of fattening is 12-13 MJ of ME/kg of mix. The protein
content in mixes should be around 16-18 % in the first phase of fattening, 15-16 % in the second phase, and
about 14 % in the final phase.
— Doses for fatteners may be based on nutritive mixes alone, or nutritive mixes and bulk feed, i.e. potatoes and
green fodder.
S t a g e s i n t h e p r o d u c t i o n o f ‘ k a b a n o s y ’
Stage 1
Preliminary cutting up of all meat ingredients. Ensuring that the pieces of meat are of a uniform size (about 5 cm in
diameter).
Stage 2
Traditional curing (dry method) for about 48 hours, using a curing mix.
Stage 3
Class I meat is reduced to around 10 mm in size, Class IIA and Class IIB meat to around 8 mm in size.
Stage 4
Mixing of all meat ingredients and seasonings: natural pepper, nutmeg, caraway and sugar.
Stage 5
Stuffing into thin sheep casings of between 20 and 22 mm in diameter and twisting-off at one end of sticks of about
25 cm in length.
Stage 6
Settling at a temperature not exceeding 30 °C for 2 hours. Preliminary drying of the surface, ‘settling’ of the
ingredients within the sticks.
Stage 7
Drying of the surface and traditional smoking in hot smoke (for about 150 minutes) and baking until a temperature
of at least 70 °C is reached inside the sticks.
Stage 8
Smoking is stopped and the ‘kabanosy’ are left in the smoke room for about 1 hour, after which they are chilled and
refrigerated to below 10 °C.
Stage 9
Drying at 14-18 °C and 80 % humidity for 3-5 days until the desired yield is obtained (not exceeding 68 %).
3.7. Specific character of the agricultural product or foodstuff (Article 3(3) of Commission Regulation (EC) No 1216/2007)
The specific character of ‘kabanosy’ derives from several attributes that are typical of the product:
— tenderness, succulence and specific properties of the meat,
— exceptional taste and aroma,
— uniform, characteristic shape.
T e n d e r n e s s , s u c c u l e n c e a n d s p e c i f i c p r o p e r t i e s o f t h e m e a t
Pork from pigs of late-maturing breeds fattened to a bodyweight of about 120 kg and having the genetic traits
described in point 3.6 is an essential ingredient of ‘kabanosy’ which influences the specific nature of the sausage.
Compliance with these requirements yields an intramuscular fat content in excess of 3 %, ensuring that the meat
possesses the appropriate gustatory and technological properties that are essential for the production of ‘kabanosy’.
The use of such raw materials and conformity to the traditional method of production, with special regard to the
stages of mincing, curing and smoking, ensures that ‘kabanosy’ are exceptionally tender and succulent. Another
characteristic of ‘kabanosy’ is the clearly audible noise they make when they are broken in two. This is the result of
the meat’s tenderness and the way in which ‘kabanosy’ are prepared, in particular, drying and smoking.
E x c e p t i o n a l t a s t e a n d a r o m a
Their taste and aroma are the features which set ‘kabanosy’ apart from other sausages. These features are the result of
the use in the production process of appropriately selected seasonings and the proportions thereof: natural pepper,
nutmeg, caraway, sugar and the specific smoking process, which further enhances the product’s flavour.

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Union L
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U n i f o r m , c h a r a c t e r i s t i c s h a p e
The specific character of ‘kabanosy’ is linked mainly to their unique shape. ‘Kabanosy’ are long, thin sticks of dry
sausage twisted off at one end and evenly wrinkled.
3.8. Traditional character of the agricultural product or foodstuff (Article 3(4) of Regulation (EC) No 1216/2007)
T r a d i t i o n a l m e t h o d o f p r o d u c t i o n a n d s t o r a g e
Kabanosy, or thin, dried and smoked pork sausages in sheep casings, were eaten throughout Poland as early as the
1920s and 1930s. They were produced in small, local butchers’ establishments under the same name, but in
different regional varieties. The main differences concerned the seasonings used, but also the quality of the
sausages themselves. The cookery books and food publications of the day, like M. Karczewska’s ‘Wyrób wdlin i
innych przetworów misnych sposobem domowym’, published in Warsaw in 1937, provided recipes and helped to
standardise production techniques for ‘kabanosy’, enabling brand consolidation and quality improvements. These
sausages tasted good and preservation techniques like smoking and drying meant that they could be kept for long
periods.
After 1945 standardisation was introduced in an attempt to improve product quality. ‘Kabanosy’ were officially
released for consumption by the Decree of the Ministers for Provisions, Industry and Commerce of 15 September
1948 (Journal of Laws 1948/44, item 334). Technological and production aspects were subsequently standardised
(Standard No RN-54/MPMIM1-Mis-56 of 30 December 1954), and in 1964 the Polish Meat Industry Headquarters
in Warsaw issued a standard recipe for ‘Kabanosy’ based on traditional production methods (Internal Regulations
No 21).
‘Kabanosy’ were extremely popular during Communist times (1945-89); everybody used to buy them. They graced
elegant tables on special occasions and were equally suitable as picnic food for travellers, as gifts or as a snack with
vodka. Together with ham and bacon, they also became a Polish export speciality.
T r a d i t i o n a l i n g r e d i e n t – p o r k
‘Kabanosy’ are made from specially fattened hogs which used to be known as ‘kabany’. The term ‘kaban’ features in
the 1834 epic poem ‘Pan Tadeusz’ by Poland’s national bard Adam Mickiewicz. Originally used to refer to wild
boars, hogs and even horses, by the 19th century, according to the 1863 Encyklopedyja Powszechna, Volume 13,
the term was universally used to designate a well fed, fat young hog. The hogs were specially fattened up to obtain
delicate, exquisite meat with a high intramuscular fat content which gave the products made from it a strong,
specific taste, tenderness and succulence. The term ‘kabanina’, derived from ‘kaban’, was also widely used. According
to the definition in the Polish dictionary published in Vilnius in 1861, it usually referred to pork.
The meat of pigs kept for the production of ‘kabanosy’ must have an intramuscular fat content of more than 3 %;
this is the marbling that confers on the product the desired tenderness, succulence and excellent taste. The use of
such meat has a decisive influence on the quality of the final product and its specific character, and is in keeping
with the traditional method of production.
3.9. Minimum requirements and procedures to check the specific character (Article 4 of Regulation (EC) No 1216/2007)
With regard to the specific character of ‘kabanosy’, the following in particular should be subjected to checks:
(1) Quality of raw materials used in production (pork, seasonings), including:
— technological suitability of the meat;
— type of fattening;
— curing time;
— seasonings used in the production of ‘kabanosy’ and the proportions in which they are used.
(2) ‘Kabanosy’ smoking process
In the course of an inspection, the following must be checked:
— maintenance of the temperature required for traditional smoking in hot smoke and the heating temperature;

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L 275/22
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Official Journal of the European Union
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— maintenance of the duration and temperature of repeat smoking in cold smoke;
— use of beech chips for smoking in cold smoke.
(3) Quality of the finished product:
— protein content;
— water content;
— fat content;
— sodium chloride content;
— nitrate (III) and nitrate (V) content;
— taste and aroma.
(4) Shape of the product.
Frequency of checks
Checks on the abovementioned stages must be carried out once every 2 months. If all these stages are proceeding
correctly, the frequency of the checks may be reduced to two per year.
If irregularities occur at any stage, the frequency of checks on that stage must be increased (to once every 2 months).
Checks on other stages may be carried out once every 6 months.
4. Authorities
or
bodies
verifying
compliance
with
the
product
specification
4.1. Name and address
Name: Gówny Inspektorat Jakoci Handlowej Artykuów Rolno-Spoywczych
Address: ul.
Wspólna
30,
00-930
Warsaw,
POLAND
Tel. +48
226232901
Fax +48
226232099
E-mail: —
Public
Private
4.2. Specific tasks of the authority or body
The above inspection authority is responsible for checks on the entire specification.

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