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14.11.2013 Official
Journal
of
the
European
Union L
303/17
COMMISSION IMPLEMENTING REGULATION (EU) No 1144/2013
of 13 November 2013
entering a name in the register of traditional specialities guaranteed [Teperts pogácsa (TSG)]
THE EUROPEAN COMMISSION,
(5) As
regards
Germany,
that
agreement
has
resulted
in
the
registration application being amended by deleting the
references to the required flour quality parameters
Having regard to the Treaty on the Functioning of the European
(BL55 and BL80).
Union,
(6) For
its
part,
Austria
has
accepted
Hungary’s
confirmation
that the purpose of the registration application is to
Having regard to Regulation (EU) No 1151/2012 of the
protect only the Hungarian name ‘Teperts pogácsa’ as
European Parliament and of the Council of 21 November
a traditional speciality guaranteed and that the appli
2012 on quality schemes for agricultural products and food
cation to register the Hungarian name ‘Teperts
stuffs ( 1 ), and in particular Article 52(2) thereof,
pogácsa’ has no detrimental effect on products bearing
the name ‘Grammelpogatsche’ and will not compromise
the manufacture of the product marketed under the
Whereas:
name ‘Grammelpogatsche’.
(7) In
the
light
of
this
information,
the
name
‘Teperts
(1) Regulation
(EU)
No
1151/2012
repealed
and
replaced
pogácsa’ should be entered in the register of traditional
Council Regulation (EC) No 509/2006 of 20 March
specialities guaranteed and the specification should
2006 on agricultural products and foodstuffs as tradi
therefore be updated and published,
tional specialities guaranteed ( 2 ).
HAS ADOPTED THIS REGULATION:
(2) Pursuant
to
Article
8(2)
of
Regulation
(EC)
No
509/2006, Hungary’s application to register the name
Article 1
‘Teperts pogácsa’ was published in the Official Journal
The name contained in the Annex I to this Regulation is hereby
of the European Union ( 3 ).
entered in the register.
(3) Germany
and
Austria
notified
statements
of
objection
to
Article 2
the Commission in accordance with Article 9 of Regu
The updated specification is contained in Annex II to this Regu
lation (EC) No 509/2006. In accordance with paragraph
lation.
3 of that Article, the Commission examined the
statements of objection and found them to be admissible.
Article 3
This Regulation shall enter into force on the twentieth day
(4)
Hungary has indicated that agreement has been reached
following that of its publication in the Official Journal of the
with Germany and Austria.
European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 13 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. 1.
( 3 ) OJ C 180, 21.6.2012, p. 16.

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L 303/18
EN
Official Journal of the European Union
14.11.2013
ANNEX I
Agricultural products and foodstuffs listed in Annex I, point II, to Regulation (EU) No 1151/2012:
Class 2.3. Confectionery, bread, pastry, cakes, biscuits and other baker’s wares
HUNGARY
Teperts pogácsa (TSG)

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EN
14.11.2013 Official
Journal
of
the
European
Union L
303/19
ANNEX II
1. Product
specification
1.1. Name to be registered
‘Teperts pogácsa’
When the product is placed on the market, the label may contain the following information: ‘magyar hagyományok
szerint elállított’ (produced in accordance with Hungarian traditions). The information shall also be translated into
other official languages.
1.2. Whether the name
is specific in itself
expresses the specific character of the agricultural product or foodstuff
The adjective ‘teperts’ in the product name describes the ‘tepert’ (pork crackling) that remains after fat bacon has
been fried, which, following chopping, provides in creamy form the characteristic basic material of the ‘round
savoury bakery product’ (pogácsa).
1.3. Whether reservation of the name is sought under Article 13(2) of Regulation (EC) No 509/2006
Registration with reservation of the name
Registration without reservation of the name
1.4. Type of product
Class 2.3. Confectionery, bread, pastry, cakes, biscuits and other baker’s wares
1.5. Description of the agricultural product or foodstuff to which the name under point 3.1 applies
‘Teperts pogácsa’ is a round, cylindrically shaped savoury bakery product seasoned with salt and pepper, with a
diameter of 3-5 cm and weight of 25-50 g. It contains chopped pork crackling and pig fat, is leavened with yeast
and its texture may be short (omlós) or flaky (leveles). The surface is reddish brown and scored into squares. The
underside is smooth and reddish brown. Inside, the pieces of pork crackling are evenly distributed. The short variety
may be broken into pieces, while the flaky variety has a loose, multi-layered structure. It has the characteristic taste
of the fried products used in the pork crackling and is pleasantly salty and mildly peppered. The product contains
20-30 % fat in relation to the weight of the dry matter and 25-40 % pork crackling in relation to the weight of flour.
At least 60 % of the fat content comes from the pork crackling.
Organoleptic characteristics:
Short ‘teperts pogácsa’ Flaky
‘teperts pogácsa’
Shape Round,
evenly
cylindrical. Round
cylindrical,
may
‘tilt’
slightly.
Crust
The top is shiny, reddish brown and deeply scored with squares. The sides
are sand coloured and mat and the bottom is reddish brown and mat.
Internal structure Clearly
short
texture
but
not
Slightly flaky texture, made up of
crumbly. The crackling pieces are different layers between which the
evenly distributed and are slightly crackling can be seen, slightly brown
brown in colour.
in colour.
Taste Characteristic
of
the
crackling,
it
has
a
pleasantly
salty,
mildly
peppery
taste.
Aroma
Characteristic of the crackling and the pig fat; peppery.
Physical and chemical characteristics
Fat content: the fat content of the finished product calculated in relation to the weight of the dry matter is 20-30 %
(m/m)

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L 303/20
EN
Official Journal of the European Union
14.11.2013
Salt content: the salt content of the finished product calculated in relation to the weight of the dry matter is at most
4,0 % (m/m)
1.6. Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies
Starting materials:
— For the crackling cream:
— Pork crackling without the skin: 70-75 % of the crackling cream is made up of the fried pieces of lard
remaining after the fat bacon with little or no meat has been fried;
— Pig fat: 25-30 % of the crackling cream is made up of the fat obtained while the fat bacon with little or no
meat is in the process of being fried;
— Preparation of the dough: wheat flour or spelt flour, egg, egg yolk, milk, yeast, white wine or vinegar, cream, salt
and pepper.
It is forbidden to use any kind of food additives (e.g. raising agents or preservatives) to prepare ‘Teperts pogácsa’.
Method of production:
Depending on the method used to prepare the dough, the ‘Teperts pogácsa’ may have a short or flaky texture.
Production of short ‘TEPERTS POGCSA’
First stage: preparation of the crackling cream
The fresh, skinless crackling is crushed with a rolling-pin on a board until the coarsest and most irregular pieces have
been flattened and the fried pieces are evenly distributed in the cream. They may also be minced with a mincer. In
that case, the disk with the smallest perforations should be used.
The cream and the pig fat are mixed with a wooden spoon or mixer. An important requirement is that no additives,
preservatives, goose crackling, vegetable fat or margarine may be used to prepare the crackling cream; only fresh,
skinless crackling is allowed.
Crackling cream produced industrially must also meet the requirements for making crackling cream.
Second stage: preparation of the dough
250-400 g of crackling cream is rubbed into each kilogram of wheat flour to form an even mixture. In order to
obtain a short consistency it is essential to cover the flour particles with the cream. All the ingredients, i.e. the flour
mixed with the crackling cream and, for each kilogram of flour, 5 % of yeast activated in milk, 1 egg, 1 egg yolk,
0,02 % of white wine or vinegar, 2,5 % of salt, 0,001 % of ground pepper and enough cream to obtain a fairly firm
dough, are kneaded together. Kneading is continued until the dough binds together. The required short consistency
will not be achieved if the dough is over-kneaded.
Because of the product’s high fat content, the dough should be prepared from cold ingredients and left to rest in a
cool place until its core temperature reaches 26 °C. Given the nature of the product, the dough may be placed in a
refrigerator at a temperature of + 5–8 °C and left to rest for at least 3 hours.
The risen and cooled dough must then be rolled out into a finger-thick layer and the top scored with deep
perpendicular lines. This may also be done with knives assembled together at a distance of about 3 mm from
each other. The cutting out is generally done with a dough cutter 3-6 cm in diameter, while making sure that the
shapes are regular and remain as cylindrical as possible. The final shaping is done by rolling the dough with the
palm of the hand. The scones needed to fill the baking tray are placed close to each other on the pastry board and
then coated with beaten egg using a brush, care being taken not to let the egg run down the sides of the cylinders.
When the egg has slightly dried on the surface the scones are placed, evenly spaced, on the baking tray. The pieces
of dough left over may be gathered together and kneaded at most twice, without handling them too much, and after
being left to rest they may be shaped again.

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EN
14.11.2013 Official
Journal
of
the
European
Union L
303/21
After the scones have been placed on the baking tray they are left to rise for 50-55 minutes, then baked in a hot
oven at 220–240 °C for 12-15 minutes. Then they are ready.
The products are sold without packaging (loose) or pre-packed.
Production of flaky ‘TEPERTS POGCSA’
First stage: preparation of the crackling cream
The preparation of the crackling cream is similar to that for the short variety, the only difference being that, in
addition to the fat and skinless pork crackling, salt (about 1,5 % in relation to the weight of the flour) and finely
ground pepper (about 0,001 % in relation to the weight of the flour) are also used. Salt is used at this stage because,
if the amount of salt necessary for the characteristically salty taste of the scones were added only when preparing the
dough, the dough would tear and not enable the flaky texture to be obtained.
50 %, i.e. half, of the quantity of fat appropriate for the preparation of the crackling cream is used and the other half
is set aside for the dough.
Second stage: preparation of the dough
The ‘basic dough’ is prepared with flour, the fat set aside when the crackling cream is prepared, and salt (approxi
mately 1 % in relation to the weight of the flour), as well as, per kilogram of flour, 5 % of yeast activated in milk,
0,02 % of white wine or vinegar and, possibly, 1 egg, 1 egg yolk and enough cream to obtain a fairly supple dough
which is firm and easily malleable.
Keeping the ingredients and the crackling cream at a low temperature is important for this variety so that the
crackling cream can separate the dough layers when the flaky structure is prepared. The fat between the thin layers
of cold dough melts during baking and prevents the dough layers from sticking. In the meantime, the water in the
dough and the fat turns into steam, softening and separating the layers of dough, a process by which the product
being baked separates into leaves.
The flaky structure may be achieved in two ways:
(a) The crackling cream is spread evenly on the thin layers of dough, then the dough is rolled up starting from one
end. This roll is left to rest for 15-30 minutes, then the dough is rolled back out into a thin layer and rolled up
again at 90 degrees to the previous rolling. If this process is not carried out, the scones will collapse during
baking.
(b) The rested basic dough is rolled out into a thin layer and the crackling mixture is spread on its surface at each
folding. In this case it is not rolled up but folded (at least three times).
Before the last rolling-out the dough is rested for at least 15 minutes, then it is rolled out until it is finger-thick
(1-2 cm); its surface is scored with deep perpendicular lines and it is cut up using a dough cutter 3-6 cm in diameter.
The scones needed to fill the baking tray are placed close to each other on the pastry board and then coated with
beaten egg using a brush, care being taken not to let the egg run down the sides of the cylinders.
When the egg has dried slightly on the surface, the scones are placed, evenly spaced, on the baking tray; they are left
to rise for 40-45 minutes and then baked in a hot oven at 220-240 °C for 8-10 minutes. Then they are ready.
The products are sold without packaging (loose) or pre-packed.
1.7. Specific character of the agricultural product or foodstuff
The specific character of ‘Teperts pogácsa’ is based on the following:
— the basic material comprising pork crackling and pork fat,
— the special technique used to prepare the dough,

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L 303/22
EN
Official Journal of the European Union
14.11.2013
— the physical, chemical and organoleptic characteristics.
The basic material, pork crackling, gives the product its character.
The crackling, which comprises the pieces obtained by frying fat bacon containing little or no meat, gives ‘Teperts
pogácsa’ its specific character. The crackling has a protein content of 12-13 %, a fat content of 82-84 % and provides
at least 60 % of the fat contained in the product.
The special technique used to prepare the dough:
The crackling which is used to make the short variety also makes it possible to prepare the dough by means of a
special folding technique which gives it its flaky structure; moreover, the high fat content means that the dough must
undergo special preparation in cold conditions at 24–26 °C.
The physical, chemical and organoleptic characteristics:
Owing to the 20-30 % fat content achieved by using the pork crackling and fat, ‘Teperts pogácsa’ has a higher
nutritive value, dries less quickly and has a longer shelf-life than other products in the same category.
1.8. Traditional character of the agricultural product or foodstuff
The word ‘pogácsa’ (scone) was first used around 1395 and originally meant a griddle cake/bread baked in ash and
embers. In Hungarian folk tales the scone became known as ‘hamuban sült pogácsa’ (scone baked in ash). Until the
end of the 17th century the griddle cake/bread, which was eaten like bread, was called scone-bread or scone-type
bread. The present-day variety – which is smaller, cylindrical and marked with a square pattern – became widespread
in Hungary at the end of the Middle Ages. This griddle cake/bread, with its different varieties of dough, was the most
common foodstuff in peasant cuisine and its popularity has been undeniable ever since.
Two conditions enabled the development of ‘Teperts pogácsa’: firstly, the custom of frying fat from bacon became
widespread and, secondly, crackling became an everyday food. According to a description of a middle-ranking noble
family in the county of Somogy dating from 1770, frying bacon and making crackling became part of the customs
of noble households from the 18th century onwards. Proof of this is provided by the succession inventory of noble
families, which shows that fat/lard firkins started to appear in the Great Plain from the 18th century (Cegléd 1850-
1900, published by Ceglédi Kossuth Múzeum, Cegléd, 1988, pp. 28 30 Szcs). The custom of frying bacon and
eating fat/lard probably became part of the popular peasant tradition of preparing pig in the mid-19th century,
because from the 1850s onwards fat/lard firkins appeared in the peasant registers of the area between the Danube
and the Tisza.
According to oral ethnographic data from the turn of the 19th and 20th centuries, crackling was used for making
soap by peasant households in the Central Tisza region, and eating crackling developed gradually. After slaughtering
a pig, the scones were baked with fresh, generally small, skinless crackling. Major consolidated works produced in
the 1930s in the field of ethnography refer to scones made with risen or unrisen dough based on wheat flour and
already embellished, among other ingredients, with crackling [Bátky Zs.: Táplálkozás (Food) in: A magyarság néprajza
(Ethnography of the Hungarians), Budapest, 1933, p. 100] and it can therefore be maintained that the addition of
crackling from bacon fried to risen dough became a widespread custom at the beginning of the 20th century.
Today, ‘Teperts pogácsa’ has become an important part of everyday meals and is served after soups (made with
meat or beans). It is offered to meeting or conference participants and is a dish favoured in the home, especially on
the occasion of family celebrations (weddings, christenings) or feasts (Christmas, Easter); it is also often served as a
savoury snack to accompany wine in agri-tourism [Hagyományok zek Régiók (Regional Taste Traditions), vol. I,
p. 145-147.].
From the 1880s to the present day several cookery books have attested to its reputation, including Dobos C. József:
Magyar-Franczia szakácsknyv (Hungarian-French cookery book) pp. 784-785, 1881; Rozsnyai Károly: Legújabb
nagy házi cukrászat (The latest home-made confectionery) p. 350, 1905; Kincses Váncza receptknyv (Kincses
Váncza recipe book) p. 21, 1920; Az j idk második receptknyve (The second volume of the modern-day
recipe book), p. 182, 1934; Hajdú Ernné: Jaj, mit fzzek (What shall I cook?), p. 73, 1941; Rudnay János: A
magyar cukrászat remekei (Masterpieces of Hungarian confectionery), p. 89, 1973.

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EN
14.11.2013 Official
Journal
of
the
European
Union L
303/23
1.9. Minimum requirements and procedures to check the specific character
Specific character Minimum
requirements Verification
method
and
frequency
fat content —
20-30
%
(of
the
dry
matter)
In accordance with the product
— only pig fat may be used
description under point 3.5, in a
laboratory once every six months.
crackling (cream) —
pork
crackling
must
be
used
On the basis of the file or sheet
— crackling without skin must be used
relating to the product, with docu
mentation by batch.
ingredients —
in
accordance
with
the
product
On the basis of the file or sheet
description under point 3.6 (pork relating to the product, with docu
crackling, pig fat, wheat flour, egg, mentation by lot.
egg yolk, milk, yeast, white wine or
vinegar, cream, salt and pepper).
organoleptic characteristics of
— short or flaky texture
Organoleptic test every shift.
the product (content, taste and — taste and aroma characteristic of the
aroma)
crackling and mildly peppered
2. Authorities
or
bodies
verifying
compliance
with
the
product
specification
2.1. Name and address
Name: Mezgazdasági Szakigazgatási Hivatal Kzpont, lelmiszer- és Takarmánybiztonsági Igazgatóság [Central
Agriculture Administration Office, Food and Feed Safety Directorate]
Address: 1095 Budapest, Mester u. 81
Telephone: 456-30-10
Fax: —
e-mail address: oevi@oai.hu
Public Private
2.2. Specific tasks of the authority or body
The authority responsible for verification checks that the requirements set out in the specification are indeed being
complied with.

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