Lat­vian but­ter re­ceives Euro­pean pro­tec­tion

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Euro­pean Com­mis­sion has ap­proved the in­clu­sion of two more food prod­ucts – Span­ish sausage Mor­cille de Bur­gos and Lat­vian Ru­cavas white but­ter – to the EU reg­is­ter of Pro­tected Ge­o­graph­i­cal In­di­ca­tions (PGIs), as con­firmed by Euro­pean Com­mis­sion’s of­fice in Latvia.

Ru­cava white but­ter is pro­duced by half from fats and has a sour taste. «It is tra­di­tion­ally eaten im­me­di­ately af­ter melt­ing with boiled pota­toes or rye bread. Its pro­duc­tion method has not changed since the 19th cen­tury. It is still pro­duced us­ing a recipe passed on from gen­er­a­tion to gen­er­a­tion,» the EC adds.

Latvia’s Food and Ve­teri­nary Ser­vice notes that PGIs helps iden­tify prod­ucts orig­i­nat­ing from a spe­cific place.

A spe­cific prod­uct’s qual­ity, rep­u­ta­tion or out­stand­ing fea­ture is mainly as­so­ci­ated with their ge­o­graph­i­cal ori­gin, and at least one stage of pro­duc­tion takes place in a spe­cific ge­o­graph­i­cal lo­ca­tion. Pro­duc­tion, pack­ag­ing and la­bel­ing of Ru­cava white but­ter takes place in a spe­cific re­gion – Ru­cava County.

Aside from Ru­cava white but­ter, other Lat­vian prod­ucts ap­plied with spe­cial sta­tus in­clude tra­di­tional Janu cheese, Carnikava lam­prey, salted rye bread and Sk­lan­drau­sis.

Mor­cilla de Bur­gos is a meat prod­uct made us­ing spe­cially dried onions, melted pork fat or fat, rice, blood, spices and salt.

«It has a cylin­der shape, some­times curved de­pend­ing on the coat­ing. Its outer colour can be dif­fer­ent – from brownish to dark brown. Mor­cilla de Bur­gos first ap­peared shortly af­ter in­tro­duc­tion of rise in Bur­gos Re­gion (Castilla and León). The first writ­ten men­tion of it ap­pears in 1928,» says the com­mit­tee.

Ieva Lūka/LETA

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