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Typical Italian cured meats: Lucanica di Picerno PGI

Typical Italian cured meats: Lucanica di Picerno PGI



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Origin and description of the product

EU recognition: 2018

The production area of ​​the "Lucanica di Picerno" I.G.P. it falls within the territories of Picerno, Tito, Satriano di Lucania, Savoia di Lucania, Vietri di Potenza, SantAngelo Le Fratte, Brienza, Balvano, Ruoti, Baragiano, Bella, Muro Lucano, Castelgrande and Sasso di Castalda.

The sensory specificity of the product is given by a prevalence of the aroma of "wild fennel" (Foeniculum vulgare), defined as the smell and aftertaste of fennel seed, associated with the aroma of "spicy", defined as the smell and aftertaste of pepper (Piper nigrum), and the aroma of "pepper" (Capsicum annuum) defined as the smell and aftertaste of peppers in flakes or seeds. Upon descriptive sensory analysis, the intensities of the aroma of "spicy" and "pepper" are lower than the aroma of "wild fennel".

Production specification - Lucanica di Picerno PGI

Article 1
Name
The Protected Geographical Indication of the "Lucanica di Picerno" is reserved for the delicatessen product which complies with the provisions of this production specification.

Article 2
Product description
2.1 Physical characteristics:
The "Lucanica di Picerno" I.G.P. it has the characteristic "U" curved shape. The weight of the product varies from 250 grams to 350 grams. The diameter varies from 3.0 to 3.6 cm, while the length varies from 20 to 35 cm.
The Lucanica di Picerno intended for slicing, has a weight of up to 1.2 kg, a diameter between 3.0 and 3.6 cm, a length of between 40 and 70 cm.

2.2 Organoleptic characteristics:
Color: when cut, the product has a compact ruby ​​red slice with the presence of adipose fraction;
Odor and Taste: the sensorial specificity of the product is given by a prevalence of the aroma of "wild fennel" (Foeniculum vulgare), defined as the smell and aftertaste of fennel seed, associated with the aroma of "spicy", defined as the smell and aftertaste of pepper ( Piper nigrum), and the aroma of "pepper" (Capsicum annuum) defined as the smell and aftertaste of peppers in flakes or seeds. Upon descriptive sensory analysis, the intensities of the aroma of "spicy" and "pepper" are lower than the aroma of "wild fennel".
The spicy variant of the product is allowed, for which the perceived intensity value of the "pepper" aroma increases, while the aroma of "wild fennel" remains prevalent.
The prevalence of the aroma of "wild fennel" over the other ingredients is guaranteed by the quantity of wild fennel seeds used in relation to the quantity of the other ingredients required by art. 5 of the production specification.

2.3 Chemical and Chemical-Physical Characteristics: Fat content from 18 to 35%;

Humidity from 35 to 50%;
Water activity Aw max 0.88; pH between 5.4 and 5.8.

2.4 Raw material:
The raw material used for the production of the "Lucanica di Picerno" I.G.P. it consists of fresh meat obtained from heavy pig carcasses, as such classified within the corresponding weight category pursuant to Reg. (EC) No. 1308 of 17 December 2013; the carcasses that reach the factories must respond to classes E, U, R and O according to the provisions of current European Union legislation; the heavy pig is raised for at least 9 months, in order to reach high weights and suitable meats for the production of the "Lucanica di Picerno" I.G.P ..
For the purposes set out in this specification, the following are not allowed:
1) pigs carrying antithetical traits, with particular reference to the gene responsible for sensitivity to stress (PSS);
2) genetic and animal types, however, considered non-compliant for the purposes of this specification;
3) pure animals of the Belgian Landrace, Hampshire, Pietrain, Duroc and Spotted Poland breeds.
Pursuant to these regulations, the breeding techniques, the allowed foods, their quantities and methods of use are aimed at obtaining a heavy pig, an objective that must be pursued over time through moderate daily growth and nutrition compliant with the general regulations in force.
The foods admitted in the first phase (up to 80 kilograms of live weight) are, in suitable concentration, all those usable in the second phase, as well as, with the restriction that the dry substance from cereals is not less than 45% of the total: flour of soybean extraction (up to a maximum of 20% of the dry matter of the ration); silomais (up to 10% of the dry substance of the ration); corn gluten semolina and / or corn gluten feed (up to 5% of the dry substance of the ration); pitted carobs, distillers (up to 3% of the dry substance of the ration); lipids with a melting point above 36 ° C (up to 2% of the dry substance of the ration); fishmeal, protein lysates (up to 1% of the dry substance of the ration); buttermilk up to a maximum of 6 liters per head per day. The foods admitted in the second fattening phase, with the restriction that the dry substance from cereals is not less than 55% of the total, are: corn and mash and / or corn on the cob (up to 55% of the dry substance of the ration) ; sorghum, barley (up to 40% of the dry substance of the ration); wheat, triticale, oats and minor cereals (up to 25% of the dry substance of the ration); bran and other products from the processing of wheat (up to 20% of the dry substance of the ration); dehydrated potato, surpressed and ensiled beet pulp, soybean meal (up to 15% of the dry substance of the ration); sunflower meal (up to 8% of the dry substance of the ration); cassava, molasses, coconut extraction flour, corn germ extraction flour, pea and / or other legume seeds (up to 5% of the dry substance of the ration); spent dried beet pulp (up to 4% of the dry substance of the ration); sesame flour (up to 3% of the dry substance of the ration); expeller of flax, mark apples and pears, duva or tomato peels such as supplement vehicles, dehydrated alfalfa flour, beer and / or torula yeast, lipids with a melting point above 40 ° C (up to 2% of the substance dry ration); whey up to a maximum intake of 15 liters per head / day; buttermilk up to a maximum intake of 250 gr head / day of dry matter.
- A maximum presence of linoleic acid equal to 2% of the dry substance of the diet is allowed.
- Maximum tolerances of 10% are allowed.
- Whey and buttermilk together must not exceed 15 liters per head.
- If associated with borlande, the total nitrogen content must be less than 2%.
- Dehydrated potato and cassava together must not exceed 15% of the dry substance of the ration.
- By "buttermilk" we mean the by-product of the processing of butter and by whey the by-product of curds.
The pigs, in excellent state of health, are sent to slaughter not before the non-month has passed. For the purposes of this specification, the use of boars and sows is excluded from slaughter. Furthermore, the use of carcasses that are not well-bled or characterized by the presence of full-blown myopathies (PSE and DFD) or evident after-effects of inflammatory and traumatic processes is prohibited.
The average weight of the single batch (live weight) sent to the slaughterhouse must correspond to 160 kg, more or less 10%.

Article 3
Production area
The production area of ​​the "Lucanica di Picerno" I.G.P. it falls within the territories of Picerno, Tito, Satriano di Lucania, Savoia di Lucania, Vietri di Potenza, SantAngelo Le Fratte, Brienza, Balvano, Ruoti, Baragiano, Bella, Muro Lucano, Castelgrande and Sasso di Castalda.

Article 4
Proof of origin
Each phase of the production process is monitored by documenting the inputs and outputs for each. In this way, and through the registration in special lists, managed by the control structure, of breeders, slaughterers, disconnectors, producers, ripeners and packers, as well as through the timely declaration to the control structure of the quantities produced, product traceability is guaranteed. All natural or legal persons registered in the relevant lists are subject to control by the control structure, in accordance with the provisions of the production specification and the related control plan.

Article 5
Production method
For the production of Lucanica di Picerno I.G.P. only cuts such as boneless and uneven shoulder, neck, shoulder, bacon, fillet tip and minced ham can be used. Shoulders to be trimmed must be no less than 5 kg in weight. The meats are sent for processing if they conform to a pH value between 5.4 and 5.8.
The ingredients allowed for the preparation of the dough are the following (expressed as a percentage of the total weight of the dough):
- Salt from 2.0% to 2.5%;
- Sweet or spicy chili pepper (Capsicuum annum) from 0.1% to 0.15%;
- Wild fennel seeds (Foeniculum vulgare) from 0.13% to 0.18%;
- Black pepper (Piper nigrum) from 0.05% to 0.1%;
- Dextrose and sucrose max 0.5%.
For the preparation of the dough, the following adjuvants, additives and preservatives are also allowed as shown below:
- Sodium nitrite (E 250);
- Potassium nitrate (E 252): up to 0.10 g / kg;
- Ascorbic acid (E 300) up to 0.1% or Sodium ascorbate (E 301) up to 0.1%.

In addition, preparations of microbial cultures for starting fermentation (Microbial Starters) can be added in the preparation of the dough.

For the bagging phase, only natural casings and having a caliber between 40 and 44 mm are used.
Ingredients such as milk, dairy products and GMO ingredients are excluded.

5.1 Processing method:
The cuts of meat, according to the traditional method, are initially cleaned by removing the soft fatty tissue and the connective parts. Subsequently, the adequately prepared meats are minced in the appropriate mincers, using molds with holes between 10-14 mm in size, which allow the production of medium-large grain doughs. Following the grinding phase, the preparation of the tanning is continued by adding all the ingredients so as to compose a well-mixed dough. At the end of its preparation, the dough is made

stand for 4 to 24 hours at a maximum temperature of 8 ° C thus promoting complete absorption of all the ingredients.
In the subsequent bagging phase, the dough is enclosed in natural casing.
5.2 Drying:
The drying involves a first phase of dripping for 5 hours in the conditions of Relative Humidity (RH) equal to 90% and at a maximum temperature (T °) of 22 ° C. At the end of the dripping, the actual drying takes place which has a minimum duration of 3 days up to a maximum of 7 days. The coexistence of all these factors favors the natural dehydration of the product. At the end of this phase, Lucanica di Picerno must have suffered a weight loss of 15% +/- 2% and have reached a pH between 4.8 and 5.3.

5.3 Seasoning:
Seasoning must be carried out in rooms where the RH is between 75 and 85% and the temperature is between 13 ° C and 18 ° C
Seasoning lasts no less than 18 days. At the end of this phase the water activity Aw should not be greater than 0.88.

5.4 Slicing and Packaging:
The Lucanica of Picerno I.G.P. it can be marketed unpackaged or packaged: vacuum-packed or in a protective atmosphere, whole, in slices or sliced.

Article 6
Link with the environment
The Lucanica of Picerno I.G.P. it is made according to consolidated and historical methods and owes its characteristics to a series of connections with the environment in a broad sense and inclusive of the human factor, the age-old preparation method and their interaction. Taken together, these fourteen administrative realities of the Lucanian Apennines delimit a highly homogeneous territory from different points of view (historical, geographic, hydrographic).
The characteristic aroma of wild fennel seeds present in the dough as well as the local and skilful processing characterize the Lucanica di Picerno I.G.P ..
The Lucanica of Picerno I.G.P. it has a ruby ​​red color and the soft and compact slice takes on the palate an intense and prevalent taste of fennel seed combined with the spicy aroma of black pepper, contributing overall to delineate its distinctive sensorial profile.
The characteristic sensorial profile is evidenced by analyzes carried out by Prof. Erminio Monteleone of the University of Basilicata, according to the Flavor Profile method, which show how, from an unstructured linear evaluation scale of 100, which represents the perceived intensity, the aroma of "fennel wild ", it is prevalent on" spicy "and" pepper "aromas.
The choice of ingredients, first of all wild fennel, together with the undoubted vocation of the area for charcuterie, therefore contributes to the creation of a product that is clearly distinguishable in terms of organoleptic aspects from other local products of the same kind.
The climatic conditions of the area, typical of the Lucanian Apennines, consisting of hot and dry summers followed by seasons with abundant rainfall, often take on a snowy character in the winter months. These thermo-hygrometric conditions are the main factors that favor the luxuriant growth of fennel, an ingredient traditionally used for the production of Lucanica di Picerno. The presence of wild fennel influences the taste and aroma of the sausage, differentiating it from other similar products on the market, as historically it has always been. In fact, the Picernese recipe, coming from the peasant home tradition, involved the use of this spice in the ratio of a hundred seeds per kg of dough, to underline the peculiar aspect of this product. In this regard, it should be noted that a real wild fennel market existed in Picerno. Present everywhere, the seeds of this ancient aromatic perennial plant were collected and sold by elderly people. Traditionally, these particular climatic conditions favored the seasoning through the cooling of the meats and the microbial proliferations that were not very acidifying in the internal and external fractions of the salami, conferring the characteristics of aroma and flavor typical of the product. Even the suspension of Lucanica di Picerno according to the traditional method, allowing the sausage to dehydrate on the special trolleys, made it possible to obtain the characteristic "U" shape, which still distinguishes it and shows an evident proof of the specificity of the product.
There is a strong roots in the production of Lucanica di Picerno in the area, manifested by the presence of numerous operators who, according to the artisanal methods used by their ancestors, pay particular attention to the choice of meats, their processing and seasoning, thus creating a typical product , confirming a link that unites the production of Lucanica di Picerno from its origins until today. The strong roots of the sausage production in the territory delimited by Art. 3 of this Disciplinary, over time has extended to an industrial production, but always respecting the craftsmanship methods.
The typical traditional recipe, as it is known today, has evolved over the centuries, as documented in the work of prof. Ettore Bove (Professor of Economics and Agricultural Policy at the University of Basilicata) "La Lucanica di Picerno" (published by EditricErmes). From the study of prof. Bove, it emerges that the first Italic peoples to try this type of sausage were the Lucanians, the inhabitants of pre-Roman Lucania. The historical sources of the time (Marco Terenzio Varrone, Marziale, Apicius, Cicero), in fact, testify that when the Romans spoke of "Luganega" they referred to the sausage they discovered in the Lucanian land. At that time, Lucania, much larger than today's Basilicata, delimited an area covered by woods, particularly rich in oak species, where the pig found ideal conditions for growth and reproduction by feeding on acorns. The quotations in popular songs are further evidence of the evolution of the sausage recipe which in the name, also known outside national borders, refers to Roman Lucania.
When, almost half a century ago, the first significant initiatives for the preparation of cured meats started in Basilicata, even on an unfamiliar scale, the Lucanians re-appropriated the original name of the Luganega sausage, associating it with the territory of origin. Thus, with the installation, in the early 70s of the last century, of a first small sausage factory in Picerno, the generic name of sausage attributed by consumers to the sausage discovered by the Romans, in the Lucanian land, began to lose positions in the language. current to be replaced by "Lucanica di Picerno".
Since then, the pork meat processing activity in the small center of Melandro has expanded, in compliance with established rules over time, the sausage appreciated and known by consumers as "Lucanica di Picerno".
In fact, there are numerous reviews that link the Lucanica di Picerno to the gastronomy of the internal areas, citing it as one of the most popular sausages on the salami market. It should be emphasized that the goodness of this much vaunted sausage known since Roman times, inevitably remains linked to its tradition which has developed and remained intact in the homogeneous area, in various respects, delimited by Art. 3 of this Disciplinary. Added to this are the numerous events and events that continue to be organized both in Italy and abroad by local and regional authorities in honor of the Lucanica di Picerno with the preparation of tasting stands and the dissemination of information material on the characteristics and the historical production made in the salami factories of Picerno.
All the aspects described, first of all the use of wild fennel, which for organoleptic characteristics and quantity used distinctively enhances the flavor and aroma of Lucanica di Picerno, demonstrate the need to preserve and preserve the link between this sausage and its history, tradition and the territorial reality defined by Art. 3.

Article 7
Controls
Verification of compliance with the specification is carried out in accordance with the provisions of art. 37 of Reg. (EU) no. 1151/2012. The control body responsible for checking the production specification is:
Name and Address: Chamber of Commerce, Industry, Crafts and Agriculture of Potenza. Course XVIII August n ° 34 - 85100 Potenza

Telephone: 0971/412111 - Fax: 0971/412248
Mail: [email protected] - ​​website: http://www.pz.camcom.it

Article 8.
Labeling
The Lucanica of Picerno I.G.P. it can be marketed unpackaged or packaged: vacuum-packed or in a protective atmosphere, whole, in slices or sliced.
The logo must bear the logo of the name of the I.G.P. Lucanica di Picerno is the European graphic symbol.
The use of pendants, seals and other information materials is permitted provided that they have no laudatory meaning and are not such as to mislead the consumer.
It is forbidden to add any additional qualification or laudation other than those provided for in this specification, including the adjectives: type, taste, use, selected, chosen and similar.
The label also allows the use of indications that refer to companies, names, company names, private brands, provided they have no laudatory meaning and are not such as to mislead the consumer.

The logo is composed of a curved line that intertwining on itself forms a large letter "L". The letter, which has neither a beginning nor an end, revolves around an oval, completely surrounding it. Lovale is slightly rotated to the right, just to follow the inclination of the "L". The wording "Lucanica di Picerno" follows landamento of the two previous elements and, both in the upper and in the lower part of the brand, surrounds them with the same inclination, creating a rotary effect. On the bottom we find a slightly lighter colored bar. The wording "Lucanica di Picerno" must be made with the following characteristics:
1. character: textile regular;
2. font color: PANTONE 207C;
3. oval outline: PANTONE 207C;
4. oval bottom: PANTONE 207C with 50% opacity;
5. bottom bar: PANTONE 207C with 20% opacity.

Lucanica di Picerno PGI


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