The European Commission has approved the application for inclusion of three products from Hungaria and Croatia respectively in the Register of Protected Geographical Indications (PGI): the “Újfehértói meggy”, a type of sour cherry (Hungary) and “Dalmatinska panceta” and “Dalmatinska pečenica”, both dried meat products (Croatia).
“Újfehértói meggy” are characterised by an absence of bitterness, a burgundy or dark red skin, a colored pulp and a pleasantly tart taste. These characteristics are linked to the climatic conditions of the region, as well as to human knowledge associated with varietal selection and the method of cultivation.
“Dalmatinska pancetta” is a long-life, rectangular-shaped dried meat product produced from lean pork bacon while “Dalmatinska pečenica” is a long-life, boneless dried meat product made from the long back muscle of the pig. Produced in Dalmatia, their specific characteristics are: a slightly salty flavor, tenderness, fondant, as well as a discreet note of smoke. These properties are the result of the special production method and conditions of the Dalmatian climate. The art of preserving meat by salting and drying spread throughout Dalmatia from the time when the latter was under Roman administration. This know-how has been passed down from generation to generation and has been perfected over time, so that the manufacturing process, further benefiting from favourable climatic conditions and the permanent availability of sea salt, ended up being ‘to be part of the traditions of Dalmatia.