List of traditional specialities guaranteed by country

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This is a list of traditional specialties guaranteed by country. Traditional specialities guaranteed (TSGs, singular traditional speciality guaranteed) are traditional food products protected under EU and/or UK law. This label differs from the geographical indications protected designation of origin (PDO) and protected geographical indication (PGI) in that the TSG quality scheme does not certify that the protected food product has a link to a specific geographical area, and thus a TSG product can be produced outside the area or country from which it originates. To qualify for the TSG label, a food product must be of "specific character" and its raw materials, production method, or processing must be "traditional".

Contents

All EU TSG registered before 1 January 2021 are also valid in the UK. The EU publishes its designations in the TSG database, [1] and the UK in its TSG register. [2] As of 28 February 2024, 58 names were registered under UK law [2] and 66 under EU law. [1]

Multiple countries

CountriesProduct nameLawShort descriptionImage
Czech Republic and Slovakia Tradiční Lovecký salám / Tradičná Lovecká saláma EU/UKTradiční Lovecký salám (Czech) / Tradičná Lovecká saláma (Slovakian) is a fermented meat product produced from mainly from pork, containing also beef. The products is produced in rectangular blocks. [3]
Lovecky salam/Lovecka salama Jarmark - Lovecky salam (Kmotr) 01.jpg
Lovecký salám/Lovecká saláma
Czech Republic and Slovakia Spišské párky EU/UKSpišské párky is a smoked dry sausage contained in sheep intestines (of <24 mm) with a weight of about 50 grams. The main ingredient is pork, but it also contains beef. The sausage is seasoned with sweet and hot paprika, which gives it a slightly spicy taste and a "pinkish-red" colour. [4]
Czech Republic and Slovakia Liptovská saláma / Liptovský salám EU/UKLiptovská saláma (Slovakian) / Liptovský salám (Czech) is a type of salami made of pork and beef. It is adapted from the Czechoslovak Industry standard ON 57 6913, which was adopted in 1978. [5]
Czech Republic and Slovakia Tradiční špekáčky / Tradičné špekačky EU/UKTradiční špekáčky (Czech) / Tradičné špekačky (Slovakian) is a cooked meat product consisting of pieces of bacon mixed in a collagen. The sausage has a weight of 65-85 gram, a length of 8–9 cm and a diameter of 4.0-4.6 cm. [6]
Spekacky/Spekacky Spekacky (Clever) 04.jpg
Špekáčky/Špekačky

Austria

Product nameLawShort descriptionImage
Heumilch / Haymilk / Latte fieno / Lait de foin / Leche de henoEU/UKHeumilich (German) or Haymilk is cow's milk produced from animals that have only been fed with grass or hay, and not with fermented fodder or wet grass products. [7]
Haymilk in Italian (Latte fieno) Latte fieno (Heumilch) 01.jpg
Haymilk in Italian (Latte fieno)
Schaf-Heumilch / Sheep's Haymilk / Latte fieno di pecora / Lait de foin de brebis / Leche de heno de ovejaEU/UKSheep's milk produced according to these specifications comes from sheep, which are "fed fresh grass, leguminous plants and foliage during the 'green-feeding period', and hay in the winter period." [8]
Ziegen-Heumilch / Goat's Haymilk / Latte fieno di capra / Lait de foin de chèvre / Leche de heno de cabraEU/UKGoat's milk produced according to these specifications comes from sheep, which are "fed fresh grass, leguminous plants and foliage during the 'green-feeding period', and hay in the winter period." [9]

Belgium

Product nameLawShort descriptionImage
Vieille Gueuze / Vieille Gueuze-Lambic / Vieux Lambic / Oude Geuze / Oude Geuze-Lambiek / Oude LambiekEU/UKVieille Gueuze or Vieille Gueuze-Lambic results from a blend of Lambics the weighted average age of which is one year or more, the oldest component having been aged in wooden barrels for at least three years. [10]
Hanssens artisanaal oude gueuze.JPG
Vieille Kriek / Vieille Kriek-Lambic / Vieille Framboise-Lambic / Vieux fruit-Lambic / Oude Kriek / Oude Kriekenlambiek / Oude Frambozenlambiek / Oude Fruit-lambiekEU/UKAccording to the application, "Vieille Kriek or Vieille Kriek-Lambic results from a blend of Lambics in which the weighted average age is one year or more and the oldest component of which has been aged in wooden barrels for at least a year". [11]
Hanssens artisanaal oude kriek.JPG

Bulgaria

Product nameLawShort descriptionImage
Суджук Търновски / Sudzhuk Tarnovski / Търновски Суджук / Tarnovski SudzhukEU
Кайсерован врат Тракия / Kayserovan vrat TrakiyaEU/UKКайсерован врат Тракия / Kayserovan vrat Trakiya is a meat product from boneless pork collar which is raw cured and pressed. After salting and dryging, it is rubbed in a "Kaiser mixture" consisting of red peppers, fenugreek, garlic, white wine and twine/hemp yarn. [12]
ЛуканкаПанагюрска / Lukanka Panagyurska EU/UKЛуканкаПанагюрска / Lukanka Panagyurska a type of Lukanka (semi-dried salami) with a flattened cylindrical shape and brownish-red interior in a skin covered with a white fungus as originally produced near Panagyurska. Lukanka Panagyurska is produced from beef (60%) and pork, seasoned with black and white pepper, cumin, sugar and cooking salt. [13]
Lukanka Lukanka.jpg
Lukanka
Пастърма говежда / Pastarma Govezhda EU/UKПастърма говежда / Pastarma Govezhda is a dried (raw) meat product, which tastes like matured beef, and which was produced without any spices or foreign flavours. It is flattened using wooden presses, which leads to its oblong shape. [14]
Суджук Търновски / Sudzhuk Tarnovski / Търновски Суджук / Tarnovski SudzhukEUСуджук Търновски / Sudzhuk Tarnovski / Търновски Суджук / Tarnovski Sudzhuk is a horse shoe shaped pressed meat product made from "ground beef, auxiliary ingredients and natural seasonings (black or white pepper, savory, cardamom and allspice), stuffed into natural bovine or porcine small intestine casing with a diameter of up to 40 mm". It was named after Veliko Tarnovo, capital city of the Second Bulgarian Empire. [15]
Луканка Троянска / Lukanka Troyanska / Троянска луканка / Troyanska lukankaEUЛуканка Троянска / Lukanka Troyanska / Троянска луканка / Troyanska lukanka is a dried (raw) meat product. [16]
Роле Трапезица / Role TrapezitsaEU/UKРоле Трапезица / Role Trapezitsa is a meat product named after the hill Trapezitsa, Ta hill in Veliko Tarnovo (Bulgaria's old capital). It is prepared using frozen and chilled pork, seasoned with black or white pepper and garlic "stuffed into a casing made of bovine blind gut or collagen and netting and bound with twine". [17]
Филе Елена / File ElenaEU/UKФиле Елена / File Elena is a pork tenderloin based product which originates from the town Elena, which is produced from chilled and frozen pork. [18]

Czech Republic

Product nameLawShort descriptionImage
Pražská šunka/Prague hamEU/UKPražská šunka (English: Prague ham) is a type of brine-cured, stewed, and mildly beechwood-smoked boneless ham [19] [20] originally from Prague in Bohemia (Czech Republic). When cooked on the bone, it is called šunka od kosti ("Ham off the bone"), considered a delicacy. [20] It was first marketed in the 1860s by Antonín Chmel, a pork butcher from Prague's Zvonařka ("Bell-Maker street") on the Nuselské schody (The Nusle Steps). [19] As TSG, it is protected in all languages of the European Union as well as Serbian. [21]
Prague ham Prager-Schinken BMK.jpg
Prague ham

Finland

Product nameLawShort descriptionImage
Karjalanpiirakka EU/UKKarjalanpiirakka (lit. tr.: Karelian pasties), are traditional pasties or pirogs originating from the region of Karelia. They are eaten throughout Finland as well as in adjacent areas such as Estonia and northern Russia. The oldest traditional pasties usually had a rye crust, but the North Karelian and Ladoga Karelian variants also contained wheat to improve the baking characteristics. The common fillings were barley and talkkuna. In the 19th century, first potato and buckwheat were introduced as fillings, and later also rice and millet. Today, the most familiar and common version has a thin rye crust with a filling of rice. Mashed potato and rice-and-carrot fillings are also commonly available. Butter, often mixed with chopped-up boiled egg (egg butter or munavoi), is spread over the hot pasties before eating. [22]
a Karjalanpiirakka Karjalanpiirakka-20060227.jpg
a Karjalanpiirakka
Kalakukko EU/UKKalakukko is a traditional food from the Finnish region of Savonia made from fish (e.g. perch, vendace, roach, smelt or salmon) baked inside a loaf of bread. Kalakukko is especially popular in Kuopio, capital city of the Northern Savonia region. [23]
An opened Kalakukko Kalakukko (opened).jpg
An opened Kalakukko
Sahti EU/UKSahti is a Finnish type of farmhouse ale made from malted and unmalted grains including barley and rye. Traditionally the beer is flavored with juniper in addition to, or instead of, hops; [24] the mash is filtered through juniper twigs into a trough-shaped tun, called a kuurna in Finnish. Sahti is top-fermented and many have a banana flavor due to isoamyl acetate from the use of baking yeast, although ale yeast may also be used in fermenting. The end product is a cloudy beer with phenolic flavors and a distinct taste similar to banana, balanced by the bitterness from the juniper branches. The carbonation level tends to be very low. Sahti was traditionally brewed as a farmhouse ale, [25] but commercial versions are now available. Commercial sahti is usually 8% ABV. In Finland, due to the higher percentage of alcohol in sahti, it is only sold in commercial sahti breweries, pubs or state-owned Alko stores, not in regular markets or grocery stores. Sahti has to be stored cold until consumption and is therefore not available in all Alko branches. [26]
A bottle of Sahti Finlandia sahti.jpg
A bottle of Sahti

France

Product nameLawShort descriptionImage
Bœuf traditionnel de race NormandeEU
BerthoudEU/UKBerthoud is an oven dish made exclusively from Abondance cheese, Savoy wine, either Madeira or Port, garlic, pepper and (optionally) nutmeg. It is to be served in a dedicated porcelain dish (assiette à Berthoud). [27] Berthoud mets01.jpg
Moules de bouchotEU/UKMoules de bouchot is a type of mussels that is exposed to outgoing tides and thus has developed strong adductor muscle and is hardened by sun and air during low tide. They may be of the genera Mytilus edulis and Mytilus galloprovincialis (or a cross of these two). [28]

Hungary

Product nameLawShort descriptionImage
Rögös túró EU/UKRögös túró is a curd cheese characterized by its lumpy cauliflower-like texture, due to the gentle methods for removal of the superfluous whey (decanting or by gravitational methods; without pressing). [29]
Tepertős pogácsa EU/UKTepertős pogácsa is a bakery product with a cylindrical shape (of about 4 cm diameter and 40 gr.) filled with pig fat and chopped pork crackling. [30]
Pogacsa Pogacsa Budapest cropped.jpg
Pogácsa

Italy

Product nameLawShort descriptionImage
Amatriciana tradizionale EU/UKAmatriciana tradizionale is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. [31]
Tagliatelle all'amatriciana Tagliatelle all'amatriciana a un restaurant de Xabia.jpg
Tagliatelle all'amatriciana
Pizza Napoletana EU/UKPizza Napoletana (English: Neapolitan pizza) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. It must be made with either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state, or the TSG "Mozzarella". [32]
Pizza Napoletana Neapolitan pizza at Trappica (48701940197).jpg
Pizza Napoletana
Mozzarella tradizionale EUMozzarella was recognised as a TSG since 1996 in the EU but changed into Mozzarella traditionale in 2022. [33] It is available fresh, usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz) or about 6 cm (2.4 in) in diameter, and sometimes up to 1 kg (2.2 lb) or about 12 cm (4.7 in) diameter. It is soaked in salt water (brine) or whey, and other times citric acid is added and it is partly dried (desiccated), its structure being more compact. In this last form it is often used to prepare dishes cooked in the oven, such as lasagna and pizza. [32]
Vincisgrassi alla maceratese EUVincisgrassi alla maceratese is a baked pasta originating from the Macerata province. The dish is made from fresh egg pasta and sauce with offal and béchamel. Parmigiano Reggiano or Grana Padano (both Protected Designations of Origin) are added to the dish. [34]
Vincisgrassi alla maceratese Vincisgrassi alla maceratese.jpg
Vincisgrassi alla maceratese

Latvia

Product nameLawShort descriptionImage
Jāņu siers EU/UKJāņu siers (English: Jāņi cheese) is a fresh sour milk cheese. The production method, according to the TSG-application is: "'Jāņu siers' is produced from milk and curds; these are heated to remove the whey, and butter or cream, eggs, salt and caraway seeds are added to what is left. The resulting mass is heated and intensively stirred until a homogeneous consistency is obtained.". [35]
3 Janu siers Kupne sery swietojanskie.jpg
3 Jāņu siers
Salinātā rudzu rupjmaize EU/UKSalinātā rudzu rupjmaize is a rye bread, which has been sweetened by pouring hot water over (part of) the rye flour. It is produced without baker's yeast and contains also 0.8% caraway seeds, 4-8% sugar and 0.3% (unfermented) rye malt. [36]
Sklandrausis EU/UKSklandrausis is a sweet pie, made of rye dough and filled with potato and carrot paste and caraway. [37] [38]
Sklandrausis Sklandrausis.jpg
Sklandrausis

Lithuania

Product nameLawShort descriptionImage
Lietuviškas skilandis EU/UKLietuviškas skilandis is a meat product in which pork (sometimes complemented with beef) is placed in a casing of pigs' bladders, cows' caecums or (in the past) a pig's stomach. The meat is a combination of finely chopped meat (10–30 mm), chilled minced meat and fat (5–20 mm). The meat is matured for 3 days, after which it is smoked for 2–18 days, followed by a drying stage of at least 30 days. [39]
Skilandis Skilandis2.jpg
Skilandis
Žemaitiškas kastinys EU/UKŽemaitiškas kastinys is a sour cream, which is complemented with butter (6-7%), sour milk (5%) and salt. [40]
Zemaitiskas kastinys Zemaitiskas kastinys 2.JPG
Žemaitiškas kastinys

Netherlands

Product nameLawShort descriptionImage
Suikerstroop EU/UKSuikerstroop (lit.'Sugar syrup') is the "syrupy liquid obtained from the massecuite of the plant from which the product is made after extraction of the sugar crystals". The term Suikerstroop is only protected when used together with the term "made following the tradition of the Netherlands", as similar products with similar names (translations of "suikerstroop") are in use in other EU member states. [41]
Stroop.jpg
Hollandse maatjesharing / Hollandse Nieuwe / Holländischer Matjes EU/UKHollandse Nieuwe (maatjesharing or just maatjes in Dutch, or Matjes/matjes in German and Swedish respectively) is an especially mild salt herring, which is made from young immature herrings. The herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild and soft. The term Hollandse Nieeuwe refers to herring that is both caught and sold in the period from 1 May to 31 August of the current calendar year; Hollandse Maatjesharing/Holländischer Matjes can also be sold after the end of the current fishing season. [42]
Maatjesharing ready for consumption Haring 04.jpg
Maatjesharing ready for consumption
Basterdsuiker / Basterdsuicker / Basterdsuijcker / Basterdsuijker / Basterd / Bastardsuiker / Bastardsuicker / Bastardsuijcker / Bastardsuijker / Bastard / Bastert / BastertsuikerEU/UKBasterdsuiker consists of "pale to dark solid granules (crystals) which have a sweet taste (see also 3.7) and a very sweet odour", and which may have a caramel-like taste. [43]
Boerenkaas EU/UKBoerenkaas (lit.'farmhouse cheese') is a Dutch cheese, most of which is handmade from raw milk [44] from cattle, goats, sheep or buffalo. The cheese may also contain cumin or other seeds, herbs, and spices. Only Dutch cheese produced on a cheese farm in accordance with traditional and controlled production methods may be sold as Boerenkaas. [45]
Boerenkaas with TSG mark in Dutch Kaasmerk goudse boerenkaas.jpg
Boerenkaas with TSG mark in Dutch

Poland

Product nameLawShort descriptionImage
Czwórniak staropolski tradycyjny EU/UKCzwórniak staropolski tradycyjny is fermented beverage produced from mead worth consisting of honey and water in a ratio of 1 to 3. The name stems from the Polish word for "four", which is cztery. It is one of four distinct mead categories in Poland. [46]
Dwójniak staropolski tradycyjny EU/UKDwójniak staropolski tradycyjny is fermented beverage produced from mead worth consisting of honey and water in a ratio of 1 to 1. The name stems from the Polish word for "two", which is dwa. It is one of four distinct mead categories in Poland. [47]
Dwojniak mead Miod Kurpiowski Dwojniak.jpg
Dwójniak mead
Kabanosy staropolskie EU/UKKabanosy staropolskie is a long, thin, dry sausage made of pork which originated and was eaten throughout Poland from the 19twenties and thirties. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. [48]
Kabanos Kabanos.jpg
Kabanos
Kiełbasa jałowcowa staropolska EU/UKKiełbasa jałowcowa staropolska is a brown, long, thin, dry sausage made of pork which is heavily smoked. It is produced in two sizes: small (diameter over 32 mm, weight: 0.5 kg) and large (diameter over 36 mm, weight: 0.8 kg). [48]
Kiełbasa krakowska sucha staropolska EU/UKKiełbasa krakowska sucha staropolska is a sausage made of pork originating from Kraków. The production method is according to Andrzej Różycki's book "Krakowskie wyroby wędliniarskie — praktyczne wskazówki o wyrobie wędlin" (English: Cracovian charcuterie — Practical advice on how to prepare charcuterie). [49]
Kielbasa krakowska sucha Kolbasy krakovskaia sukhaia i vetchinnaia.JPG
Kiełbasa krakowska sucha
Kiełbasa myśliwska staropolska EU/UKKiełbasa myśliwska staropolska is a short dark brown sausage made of pork with a length of 15 cm and diameter of over 32 mm. [48]
Kielbasa mysliwska 2015, Fair Smaki Regionow, Poznan (kielbasa mysliwska).JPG
Kielbasa mysliwska
Olej rydzowy tradycyjny EU/UKOlej rydzowy tradycyjny is a type of Camelina oil produced from the species Camelina sativa (also called "false flax" and "gold of pleasure") or Camelina silvestris. The oil has a golden/red (rusty) colour. It is pressed with water or in sheets at a maximum temperature of 30 °C. The name is derived from the mushroom Saffron milk cap (Lactarius deliciosus), which as a similar colour. [48]
Pierekaczewnik EU/UKPierekaczewnik is a meat pie consisting of 6 very thin layers of dough, interspersed with either meat (mutton, beef, goose or turkey), raisin/cheese (cottage cheese and/or raisins) or fruit (apples or dried plums), which originates from the Tatars. [50]
Pierekaczewnik 02016 0593 Lipka-Tataren Kuche in Polen, 4th ECOstyl Fair.jpg
Pierekaczewnik
Półtorak staropolski tradycyjny EU/UK'Półtorak staropolski tradycyjny is fermented beverage produced from mead worth consisting of honey and water in a ratio of 1 to 0.5. The name stems from the Polish word for "1.5", which is półtora. It is the sweetest of four distinct mead categories in Poland. [51]
Poltorak mead Lubelski Poltorak.jpg
Półtorak mead
Trójniak staropolski tradycyjny EU/UK'Trójniak staropolski tradycyjny is fermented beverage produced from mead worth consisting of honey and water in a ratio of 1 to 2. The name stems from the Polish word for "3", which is trzy. It is one of four distinct mead categories in Poland. [52]
Trojniak mead Trojniak miod.JPG
Trójniak mead
Twaróg wędzony EU

Portugal

Product nameLawShort descriptionImage
Bacalhau de Cura Tradicional Portuguesa EU/UKBacalhau de Cura Tradicional Portuguesa is the traditional cod-dish using the cod species Gadus morhua after cleaning, at least 30 days of salting, maturing/ageing and drying according to the Portuguese tradition. The whole process should take at least 150 days and start with a cod of over 3 kilograms. [53]
Sopa de Pedra de Almeirim EUSopa de Pedra de Almeirim is a soup made from potatoes, dried pinto beans and pork meat originating from Almeirim. Its name (English: stone soup) is derived from the large chunks that are present in the soup. [54]

Romania

Product nameLawShort descriptionImage
Salată tradițională cu icre de crap EUSalată tradițională cu icre de crap is a salad from salted carp roe and freshwater fish roe, as well as sunflower oil, lemon juice and carbonated water. The addition of boiled onions is optional. The product must be produced fresh and has a soft texture. The salad must consist of at least 24.5% roe. [55]
Salata de icre de crap Salata de icre.JPG
Salată de icre de crap

Spain

Product nameLawShort descriptionImage
Jamón Serrano EU/UKJamón Serrano is a dry-cured ham, which is salted and then left to stand for at least 40 days. The process is concluded with a drying/ageing process of at least 110 days. Hams must have a weight of at least 9.2 kg. [56]
Jamon Serrano Camino, Canary Wharf, London (7794526878).jpg
Jamón Serrano
Tortas de Aceite de Castilleja de la Cuesta EU/UKTortas de Aceite de Castilleja de la CuestaTorta de aceite is a light, crisp and flaky sweet biscuit in the shape of a torta. [57] The main ingredients are wheat flour, olive oil (27.7% extra virgin olive oil ± 2%), almonds, sugar, sesame seeds, anise seeds and anise flavor. [58] [59]
Tortas de Aceite Tortas de Aceite.JPG
Tortas de Aceite

Slovakia

Product nameLawShort descriptionImage
Bratislavský rožok / Pozsonyi kiflia EU/UKBratislavský rožok / Pozsonyi kiflia is a type of kifli and characterised as "Fine baker's ware or pastry with poppyseed or walnut filling and a glossy marbled surface." [60]
Bratislavsky rozok / Pozsonyi kiflia Pozsonyi kifli.jpg
Bratislavský rožok / Pozsonyi kiflia
Ovčí hrudkový syr – salašnícky EU/UKOvčí hrudkový syr – salašnícky is a traditional mountain cheese, produced in shepard's huts (salaš, from which salašnícky is derived). It is produced from hand-milking sheep belonging to races which rear in the mountains. [61]
Ovčí salašnícky údený syr EU/UKOvčí salašnícky údený syr is traditional mountain smoked mountain cheese, produced in shepard's huts (salaš, from which salašnícky is derived). It is produced from hand-milking sheep belonging to races which rear in the mountains. It is often produced in a large variety of shapes ("hearts, cockerels or other animals, hemispheres"). [62]

Slovenia

Product nameLawShort descriptionImage
Belokranjska pogača EU/UKBelokranjska pogača is a pogača (a type of flatbread) mainly produced in Metlika and the wider Bela krajina region. It has a diameter of ca 30 centimeters and is 2 (edges) to 4 (middle) centimeters thick. It tastes best when it still warm directly after baking. [63]
Belokranjska pogaca2.jpg
Idrijski žlikrofi EU/UKIdrijski žlikrofi are traditional Slovenian dumplings that originate from Idrija. [64] They are made from dough with potato filling and are often served either as a side dish to meat or on their own, in which case they are topped with breadcrumbs. [65] The recipe dates back to the mid 19th century and remains one of the most popular Slovenian dishes. [66] Žlikrofi were awarded an EU protected geographical status in 2010 as Traditional Speciality Guaranteed, the first Slovenian dish to do so. [67]
Zlikrofi with gulasch.jpg
Prekmurska gibanica EU/UKPrekmurska gibanica (Prekmurje layer pastry) is a type gibanica or layered pastry. [68] It contains poppy seeds, walnuts, apples, raisins and quark fillings. Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia. The unique sweetmeat shows the variety of agriculture in this region. The name gibanica comes from the dialect expression güba and in this case refers to a fold.
PrekmurskaGibanica1.JPG
Slovenska potica EUSlovenska potica (English: Slovenian potica) is a nut roll and a traditional festive pastry from Slovenia. The name potica for a special dessert is distinctly Slovenian and has its etymological development from earlier Slovenian forms such as povitica, povtica, potvitsa. This is also connected with the development of potica production methods from the Middle Ages (before the 15th century) to the beginning of the 20th century, when development stabilized and the unique naming of potica was established from the 18th century. The term Slovenian potica has been used since the second half of the 19th century. [69]
Potica (9501040588).jpg

Sweden

Product nameLawShort descriptionImage
Falukorv EU/UKFalukorv is a Swedish sausage (korv in Swedish) made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices. Falukorv is a cooked sausage, so it can be eaten without any further preparation. [70]
Falukorv.jpg

United Kingdom

Product nameLawShort descriptionImage
Traditional Bramley Apple Pie Filling EU/UKThe Pie Filling is a "homogeneous blend of Bramley apple pieces, sugar and water", using apples between 65 mm-115 mm in size, cut at a size larger than 15 mm. [71]
Traditionally Reared Pedigree Welsh Pork EU/UKThe product is meat from Pedigree Welsh pigs, which had a diet of "low in protein where the protein percentage of purchased feed does not exceed 20 % post weaning.". [72] [73]
Traditionally farmed Gloucestershire Old Spots pork EU/UKIn order to be designated as such the product should be from Gloucestershire Old Spots, described as "traditional unimproved breeds". The animals should be reared using traditional farming methods, including allowing the meat to mature on the bone for several days. The Designation (System) refers to all products of the pig, including bacon, gammon, sausages etc. [74] [75]
Watercress EU/UKWatercress is a plant in the cress family grown in flowing water using Nasturtium officinale seed at 10-12C. [76] [77] In the EU the terms is protected in several language variations as "Watercress / Cresson de Fontaine / Berros de Agua / Agrião de Água / Waterkers / Brunnenkresse". The term is only protected when accompanied with the term "made following the tradition of" followed by 1 or more of the countries: the United Kingdom, Belgium, Spain, France, The Netherland or Portugal. Other use of the term Watercress remains possible, regardless of whether the process is followed. [78]
watercress beds Watercress beds - geograph.org.uk - 1837588.jpg
watercress beds

Former TSGs

Eight TSGs were registered under earlier TSG regulations, but were not continued to the present scheme. Their validity ended on 4 January 2023 (except for Mozzarella in the UK, which name changed to Mozzarella traditionale).

Product nameCountryLawShort descriptionImage
Lambic / Gueuze-Lambic / Gueuze / Lambiek / Geuze-Lambiek / Geuze BelgiumEU/UKGueuze (Dutch geuze, pronounced [ˈɣøzə]; [79] [80] French gueuze, [ɡøz] [81] ) is a type of lambic, a Belgian beer. It is made by blending young (1-year-old) and old (2- to 3-year-old) lambics, which is bottled for a second fermentation. Because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur.
Gueuze Girardin Gueuze Girardin fond.JPG
Gueuze Girardin
Kriek / Kriek-Lambic / Framboise-Lambic / Fruit-Lambic / Kriek / Kriekenlambiek / Frambozenlambiek / Vruchtenlambiek BelgiumEU/UKKriek lambic is a style of Belgian beer, made by fermenting lambic with sour Morello cherries. Traditionally "Schaarbeekse krieken" (a rare Belgian Morello variety) from the area around Brussels are used. As the Schaarbeek type cherries have become more difficult to find, some brewers have replaced these (partly or completely) with other varieties of sour cherries, sometimes imported. [82]
Kriek-Lambic Belgian lambic.jpg
Kriek-Lambic
Faro BelgiumEU/UKHistorically, a low-alcohol, sweetened beer made from a blend of lambic and a much lighter, freshly brewed beer to which brown sugar (or sometimes caramel or molasses) was added. The fresh beer was referred to as meertsbier, and was not necessarily a lambic. [83] Sometimes herbs were added as well. The use of meertsbier (or water) and of substandard lambic in the blend made this a cheap, light, sweet drink for everyday consumption. The 19th century French poet Charles Baudelaire commented on faro's disagreeable aftertaste, "It's beer that you drink twice", believing that the Faro in Brussels was brewed from the waters of a river (the Senne or Zenne) that was also used as a sewer. [84]
Faro3.jpg
Leche certificada de Granja EU/UKSpainLeche certificada de Granja (English: certified farmhouse milk) is milk, which has been subjected to no other processing than (optional) pasteurization and packaging on the farm itself. The milk must come from pure bread dairy cattle. [85]
Mozzarella UKItalyMozzarella was recognised as a TSG since 1996, [86] and is available fresh, usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz) or about 6 cm (2.4 in) in diameter, and sometimes up to 1 kg (2.2 lb) or about 12 cm (4.7 in) diameter. It is soaked in salt water (brine) or whey, and other times citric acid is added and it is partly dried (desiccated), its structure being more compact. In this last form it is often used to prepare dishes cooked in the oven, such as lasagna and pizza. [32] In the EU, the registration was amended and the name changed to Mozzarella tradizionale.
Panellets EU/UKSpainPanellets are small cakes or cookies in different shapes, mostly round, made mainly of marzipan (a paste made of almonds and sugar). The TSG description distinguishes Panellets made from basic marzipan, coarse marzipan and fine marzipan. Although natural colourants as well as fruit products (e.g. jam) may be added, the use of starch, apple and preservatives is forbidden. [87]
Panellets Panellets.JPG
Panellets
Hushållsost EU/UKSwedenHushållsost (English: household cheese) is a cows'-milk cheese. It is a semi-hard cheese, with small granular holes, and is made from whole milk, which gives it a 26 percent fat content. There is also a version with less fat labeled "17% fetthalt". Hushållsost is produced in cylinders weighing 1 to 2 kg (2.2 to 4.4 lb) each, which are today wrapped in plastic film before being aged around 60 days on average. The taste is described as mild yet somewhat sour. The cheese was traditionally produced on farms; the name hushållsost is found in print at least as early as 1898. [88]
Traditional Farmfresh Turkey United KingdomEU/UKThe product is described as being superior in quality to standard turkeys. In order to be described as such the product must be produced using a specific method which includes using only birds which are over 20 weeks old, have been dry plucked, hung to mature and eviscerated after this period of hanging. [89] [90]

See also

List of PDO products by country

Related Research Articles

<span class="mw-page-title-main">Traditional speciality guaranteed</span>

A traditional speciality guaranteed is a traditional food product protected under European Union and/or United Kingdom law. This label differs from the geographical indications protected designation of origin (PDO) and protected geographical indication (PGI) in that the TSG label does not certify that the protected food product has a link to a specific geographical area, and thus a product can be produced outside the area or country from which it originates.

<span class="mw-page-title-main">Geographical indications and traditional specialities in the European Union</span> Protected names and designations of agricultural products and foodstuffs

Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect names of agricultural products and foodstuffs, wines and spirits. Products registered under one of the three schemes may be marked with the logo for that scheme to help identify those products. The schemes are based on the legal framework provided by the EU Regulation No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. This regulation applies within the EU as well as in Northern Ireland. Protection of the registered products is gradually expanded internationally via bilateral agreements between the EU and non-EU countries. It ensures that only products genuinely originating in that region are allowed to be identified as such in commerce. The legislation first came into force in 1992. The purpose of the law is to protect the reputation of the regional foods, promote rural and agricultural activity, help producers obtain a premium price for their authentic products, and eliminate the unfair competition and misleading of consumers by non-genuine products, which may be of inferior quality or of different flavour. Critics argue that many of the names, sought for protection by the EU, have become commonplace in trade and should not be protected.

<i>Bacalhau</i> Type of Portuguese cod dish

Bacalhau is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco.

<span class="mw-page-title-main">Taramasalata</span> Roe-based meze common to Turkey and Greece

Taramasalata or taramosalata is a meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. While not traditionally Greek, smoked rather than cured cod's roe is more widely available in some places, and often used. Bottarga is usually much more expensive than cod's roe.

<span class="mw-page-title-main">Burrata</span> Italian cheese

Burrata is an Italian cow's milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture. It is a speciality of the Puglia region of southern Italy.

<span class="mw-page-title-main">Geographical indication</span> Indication of a products source

A geographical indication (GI) is a name or sign used on products which corresponds to a specific geographical location or origin. The use of a geographical indication, as an indication of the product's source, is intended as a certification that the product possesses certain qualities, is made according to traditional methods, or enjoys a good reputation due to its geographical origin.

<span class="mw-page-title-main">Gloucestershire Old Spots</span> Breed of pig

The Gloucestershire Old Spots is an English breed of pig which is predominantly white with black spots. It is named after the county of Gloucestershire. The Gloucestershire Old Spots pig is known for its docility, intelligence, prolificity, and hardiness. Boars reach a mature weight of 600 lb (272 kg) and sows 500 lb (227 kg). The pigs are white with clearly defined black spots. There must be at least one spot on the body to be accepted in the registry. The breed's maternal skills enable it to raise large litters of piglets on pasture. Its disposition and self‑sufficiency should make it attractive for farmers raising pasture pigs and those who want to add pigs to diversified operations.

<span class="mw-page-title-main">Parmo</span> English take-away dish

Parmo, or Teesside Parmesan, is a dish originating in Middlesbrough, England, and a popular item of take-away food in the Teesside area. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar.

<span class="mw-page-title-main">Amatriciana sauce</span> Italian pasta sauce

Amatriciana sauce, known in Italian as sugo all'amatriciana or as salsa all'amatriciana, is a pasta sauce made with tomatoes, guanciale, pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt. Originating in the comune (municipality) of Amatrice, the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a prodotto agroalimentare tradizionale (PAT) of Lazio, and amatriciana tradizionale is registered as a traditional speciality guaranteed (TSG) in the EU and the UK.

<span class="mw-page-title-main">Taşköprü, Kastamonu</span> Municipality in Kastamonu, Turkey

Taşköprü is a town in Kastamonu Province in the Black Sea region of Turkey. It is the seat of Taşköprü District. Its population is 17,048 (2021). The town lies at an elevation of 553 m (1,814 ft).

<span class="mw-page-title-main">Neapolitan pizza</span> Style of pizza made with tomatoes and mozzarella cheese

Neapolitan pizza is a style of pizza made with tomatoes and mozzarella cheese. The tomatoes are traditionally either San Marzano tomatoes or pomodorini del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius. The cheese is traditionally mozzarella di bufala campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state, or fior di latte, a cow's milk mozzarella created according to the procedure for which it was registered as a traditional speciality guaranteed (TSG). Pizza napoletana is a TSG product in the European Union and the United Kingdom, and the art of its making is included on UNESCO's list of intangible cultural heritage.

<span class="mw-page-title-main">Rupjmaize</span>

Rupjmaize is a traditional dark bread made from rye and is considered to be the staple of the Latvian diet. The first written references to Latvian rye bread are found in a recipes book dating back to 1901.

<i>Vincisgrassi</i> Pasta dish from Marche, Italy

Vincisgrassi, also spelled vincesgrassi, is a typical Marche pasta dish similar to lasagna, considered one of the gastronomic emblems of the Marche cuisine.

<span class="mw-page-title-main">Haymilk</span>

Haymilk is a dairy milk produced from animals that have mainly been fed fresh grass and (dry) hay, rather than fermented fodder. The milk is thus produced according to the tradition in the Alps. The term haymilk is registered as a traditional speciality guaranteed in the UK and the European Union, and can only be used for milk produced corresponding to those specifications.

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