Geographical indications

  • By means of the Orden Foral of 11th March 1998 the Provisional Regulatory Council of the Mark of Origin of Quality of Lamb from Navarra was constituted. It’s main aim was to draw up a Mark of Origin. So, by means of the Orden Foral of 4th 2002 the Ruling was published and recognised as Protected Geographic Indication of Lamb from Navarra /Nafarroako Arkumea the highest |European qualification for Quality products. This Orden Foral is ratified by Orden APA 1413 of 23rd May 2002 in the Official State Bulletin. All this culminated in the publication in the Community Register of Indications of Quality on 7th July 2006.

    Protected Geographic Indication of Lamb from Navarra /Nafarroako Arkumea came about because of the need to protect a type of lamb that the Navarran cattle farmers produce that is not recognised and that is based on native ovine breeds from Navarra.

  • 2. CONTROLS CARRIED OUT IN THE ABATTOIRS

    When animals arrive, a live inspection of the lambs is carried out to check that they belong to the permitted native breeds and to ensure that the farm is listed in the register of farms. Later, a post mortem is carried out on the lambs.

    Once all the information specified above has been collected, based on the following requisites, they either identify or don’t the carcasses of the animals present.

    Farms

    • Listed farm: Farm active in the register of farms of the IGP “Lamb from Navarra/Nafarroako Arkumea”.
    • Non listed farm: Farm not active in the register of farms of the IGP “Lamb from Navarra/Nafarroako Arkumea”.

    Crotal identification of the animals

    • Valid crotal: the crotal belongs to a farm listed with the I.G.P.
    • Invalid crotal: the crotal belongs to a farm not listed with the I.G.P.

    Weight of the carcass

    • Suckler of the suckling breed: carcass from 5-8 kilos (with head and entrails).
    • Suckler of the Navarran breed: carcass from 6-8 kilos (with head and entrails).
    • Ternasco: carcass from 9-12 kilos.

    State of fat content

    According to European regulations on the classification of carcasses, the following classes are allowed: 2+, 2, 2-, 3+, 3, 3-.

    Colour

    According to European regulations on the classification of carcasses, the following classes are allowed: Pink and Pale Pink.

    Aspect

    Lambs are not identified that have the following unacceptable features: bruises, open wounds, pieces missing, etc.

  • 1. CONTROLS CARRIED OUT ON THE FARMS

    Breed Control: Identification at birth

    Control visits on the farms are carried out when a recording is requested in the register of farms and follow up visits take place annually.

    During these control visits they verify that the farms concerned are meeting regulations regarding sanitation and the wellbeing of the animal and that the lambs are identified during the first days of life.

    Control visits

    Routine control visits take place where all the aforementioned conditions are checkeda and the relevant samples taken. "Follow up visiting acts on farms ".

    Collection of Samples: Fodder

    Inspectors form the Protected Geographic Indication take this on and visit without warning, following the specific procedure of Taking of Sample of the Quality Manual of the Protected Geographic Indication of Lamb from Navarra /Nafarroako Arkumea. Las analyses carried out on the selected fodder are "absence of meal of meat origin" and "absence of antibiotics".

  • artesanos

    It is easy to identify merchandise that is “Hand Crafted Food”. It is simply necessary to ensure that the chosen product bears the symbol of the Brand that is the following:


    WHERE CAN I BUY "HANDCRAFTED FOODS"?


    DIRECTLY WHERE THEY ARE MADE

    A large amount of sales of "Hand Crafted Food" occurs in the place where they are made:

    • The great majority of hand crafted companies usually have a zone in their installation (shop) where the inidvidual consumer can buy their products.
    • And there are many hand crafters that sell products, as well as their own, that come from other hand crafters. These are well set up premises and are generically known as Farm Shops.
    • Some even promote their products in a special way by attracting buyers with other services such as Tours around their installation (where they demonstrate their production processes) and the maintenance of small Museums related to their trade and that offer information on tourist routes, the local area etc.

    IN FAIRS AND MARKETS

    "Hand Crafted Food" from Navarra organises a series of annual fairs where all the products that are on offer are hand crafted. The most important are:

    • Markets of the Past
    • Rambling Markets
    • Nomadic Markets

    IN FAIRS AND MARKETS

    Although the majority of the food shops belong to chains and have source their supplies in a centralised manner, there are still particular establishments that have their niche and the hand crafter can approach them directly. For example, delicatessens, tourist shops, etc.


    IN THE BIG STORES

    Normally “hand crafted food” can only break into such markets by producing large volumes and meeting purchase conditions such as differentiation, punctuality and as part of specific promotional campaigns.

  • ICAN, Agro-food Institute of Quality of Navarra. This public body offers different services to the Protected Marks of Origin (DOP) or Protected Geographic Indications (IGP). As regards the IGP Veal from Navarra, it provides the services of Legal Advice, Work Advice, ICT, Accountancy, Work Administration, Inspection, Secretarial service of the I.G.P., Publicity campaigns etc.

    Logo ENAC

     

    NASERSA Laboratory. The laboratory of the public body of Navarran Services S.A. takes on the task of analysing the samples collected on the farms, in the abattoirs and points of sale.


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