Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

At all levels (carcasses, cuts and pieces for sale to the consumer) ‘Porc de Franche-Comté’ is selected to ensure that there are no meat blemishes (hair removal blemishes, split rind, burst blood vessels, bruising, fractures or foreign matter). The meat is also selected on the basis of colour (dark and pale colours are excluded) and the quality of the body fat, which must be white and firm (meat with soft and oily body fat is not used). Lastly, meat quality is also ensured by sorting according to ultimate pH. EN 16.2.2010 Official Journal of the European Union C 38/13