The European Commission has approved the registration of the product “Salinate de Turda” in the register of products with a protected geographical indication (PGI), it is the thirteenth Romanian product recognized and registered at the European level.

“Today, November 3, 2023, Commission Implementing Regulation (EU) 2023/2452 of October 26, 2023 regarding the registration of the name in the Register of Protected Geographical Indications (PGI), `Salinate de Turda – IGP’, was published in the Official Journal of the European Union”, – the Ministry of Agriculture and Rural Development reported on Friday.

Thus, “Salinate de Turda – PGI” joins 12 Romanian products recognized and registered at the European level: Magiun de plume de Topoloveni (protected geographical indication), Salam de Sibiu (protected geographical indication), smoked Novac from Tara Barcei (protected geographical indication). ), smoked crumb from the Danube (Protected Geographical Indication), Telemea from Sibiu (Protected Geographical Indication), Pleșcoi sausage (Protected Geographical Indication), Săveni cheese (Protected Geographical Indication), Salad with pike caviar from Tulcea (Protected Geographical Indication), Telemea de Ibăneşti (Protected Designation of Origin), Traditional Salad with Carp Caviar (Guaranteed Traditional Specialty), Dobrudja Pie (Protected Geographical Indication) and Pecica Pie (Protected Geographical Indication).

Currently, Romania has two more products under review at the level of the European Commission, respectively, for the protection of a protected geographical indication – Batog deltaic de sturgeon and Babic de Buzau, as well as in the European opposition phase for the acquisition of Guaranteed protection of a traditional specialty dish – Marinated sardine .

The name of the product “Salinate de Turda – IGP” has received the protection of the protected geographical indication (PGI) quality system based on Regulation (EU) No. 1151/2012 on systems in the field of agricultural and food quality.

A Protected Geographical Indication (PGI) emphasizes the connection between a specific geographic region and the name of a product, where a certain quality, reputation, or other characteristic can be intrinsically linked to its geographic origin. To benefit from this quality mark, at least one of the stages of production, processing or preparation must take place in the region.

“Salinat de Turda” – how to cook

“Salinate de Turda – PGI” is a meat semi-finished product, which is a smoked and dry product obtained by the process of wet salting with natural brine (locally called “marătoare” or “morătore”) mixed with a mixture of spices. , sugars and milk cultures, for 5-7 days, smoked hardwoods (beech), such anatomical parts of the pork carcass: neck, chop, breast and leg, with the next stage of ripening-drying for 20-28 days.

“Salinate de Turda – PGI” is sold under different names depending on the anatomical part of the pork carcass, which is the raw material, namely: neck, chop, breast and pork leg. The product is presented packaged either whole or sliced. pieces

“All specific stages of the production process for obtaining the product “Salinate de Turda – IGP” are carried out in a defined geographical area, respectively, in the municipality of Turda and the communes: Mihai-Viteazu, Toureni, Ploskos, Cluj district. The production process of the product “Salinate de Turda – PGI” includes the following specific steps: preparation of raw materials/ingredients, cutting, deboning and selection of meat, wet salting with natural brine (“brine”) from the geographical region, seasoning. , ripening for 5-7 days, smoking with hard wood (beech sawdust), drying for 20-28 days,” said the press release of the Ministry of Agriculture, quoted by Agerpres.

The following ingredients are used in the production of the “Salinate de Turda” product: fresh/chilled or frozen pork carcass that comes from healthy animals, slaughtered in accordance with the conditions provided for by law, cut into pieces and divided into 4 anatomical parts; Murătorea’) is a salt solution (brine), homogeneous, naturally existing in the county of Cluj; a mixture of spices (salt, mustard, juniper, pepper, bay leaf, garlic, allspice, cinnamon), sugar, dairy cultures (sourdough).

According to the cited source, the connection of the meat products “Salinate de Turda-PGI” with the production region is the result of an ancient tradition of the inhabitants of the region, using the method of preservation by brining and smoking the meat in winter, after slaughtering the pig, a fact known since ancient times. The wet salting process using “dill” to preserve the meat is done with brine collected from the salt water sources in the area (Miceşti, Valea Florilor, Valea Sărată Turda).

From the point of view of organoleptic characteristics, this product differs from other similar products in that thanks to natural methods of brining, seasoning and ripening in controlled conditions (humidity, temperature), the tenderness and juiciness of the meat is preserved. , states MADR.

The quality and characteristics of the “Salinate de Turda” product are the result of natural and/or human factors in the area, which are recorded and bibliographically referenced.

“Unlike other similar products, the product “Salinate de Turda – iGP” has the following specific characteristics: an appearance characteristic of the anatomical part that constitutes the raw material, a dark red color on the outside, a uniform appearance and a predominantly dark red color, m the skin is even more uneven and mostly light red in the case of pork breast; the back of the head has a reddish color with a slightly marbled appearance (small pieces of fat scattered in the muscle mass); a cutlet of dark red color, uniform without fat in the composition; non-sticky surface, without mold and foreign bodies; on the cut: color with shades from dark red to light red, firm, slightly elastic consistency that preserves integrity when cut; the taste and smell are salty, characteristic of the process, the aroma is characteristic of meat products smoked from hardwoods,” the press release states.

Which Romanian products can receive a protected geographical indication in the EU

A registration application for IGP protection for the name Salinate de Turda – IGP has been submitted to the Ministry of Agriculture and Rural Development (MADR) by a group of applicants, the Association for the Promotion of Salinate de Turda (APST) from the County of Cluj. (processor: CIA Aboliv SRL from Mihai Vityazu commune).

MADR clarifies that the applicant group plays an important role under Art. 45 of Regulation No. 1151/2012, according to which it must contribute to guaranteeing the quality, reputation and authenticity of the product “Salinate de Turda – IGP” on the market by monitoring the commercial use of the name and informing the competent authorities. , in order to ensure legal protection. At the same time, the group of applicants must carry out information and propaganda activities regarding the product among consumers.

“Salinate de Turda – PGI” is a product of class 1.2 Meat products (cooked, salted, smoked, etc.) from Annex XI to the Implementing Regulation (EU) No. 668/2014 of the European Commission.

Other products identified for possible registration at European level: respectively Telemea de Vaideeni (Vilcea County), bran cheese, rhubarb jam, Gulianca cheese, Hunedoara hot dogs, Nădlac salami, Copălău garlic, Pericei onion, Transylvanian ham, cabbage Toboliu, German beer, kobza with smoked trout from the Putney Valley, meat pretzels, smoked Sambureşti plums, Oltene sausages, Voineşti apples, etc.