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List of traditional specialities guaranteed by country

January 01, 1970

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".

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 edit

Countries Product name Law Short description Image
Czech Republic and Slovakia Tradiční Lovecký salám / Tradičná Lovecká saláma EU/UK Tradiční 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]
 
Lovecký salám/Lovecká saláma
Czech Republic and Slovakia Spišské párky EU/UK Spišské 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/UK Liptovská 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/UK Tradiční 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]
 
Špekáčky/Špekačky

Austria edit

Product name Law Short description Image
Heumilch / Haymilk / Latte fieno / Lait de foin / Leche de heno EU/UK Heumilich (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)
Schaf-Heumilch / Sheep's Haymilk / Latte fieno di pecora / Lait de foin de brebis / Leche de heno de oveja EU/UK Sheep'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 cabra EU/UK Goat'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 edit

Product name Law Short description Image
Vieille Gueuze / Vieille Gueuze-Lambic / Vieux Lambic / Oude Geuze / Oude Geuze-Lambiek / Oude Lambiek EU/UK Vieille 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]
 
Vieille Kriek / Vieille Kriek-Lambic / Vieille Framboise-Lambic / Vieux fruit-Lambic / Oude Kriek / Oude Kriekenlambiek / Oude Frambozenlambiek / Oude Fruit-lambiek EU/UK According 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]
 

Bulgaria edit

Product name Law Short description Image
Суджук Търновски / Sudzhuk Tarnovski / Търновски Суджук / Tarnovski Sudzhuk EU
Кайсерован врат Тракия / Kayserovan vrat Trakiya EU/UK Кайсерован 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/UK ЛуканкаПанагюрска / 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
Пастърма говежда / Pastarma Govezhda EU/UK Пастърма 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 Sudzhuk EU Суджук 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 lukanka EU Луканка Троянска / Lukanka Troyanska / Троянска луканка / Troyanska lukanka is a dried (raw) meat product.[16]
Роле Трапезица / Role Trapezitsa EU/UK Роле 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 Elena EU/UK Филе 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 edit

Product name Law Short description Image
Pražská šunka/Prague ham EU/UK Pražská 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

Finland edit

Product name Law Short description Image
Karjalanpiirakka EU/UK Karjalanpiirakka (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
Kalakukko EU/UK Kalakukko 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
Sahti EU/UK Sahti 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

France edit

Product name Law Short description Image
Bœuf traditionnel de race Normande EU
Berthoud EU/UK Berthoud 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]  
Moules de bouchot EU/UK Moules 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 edit

Product name Law Short description Image
Rögös túró EU/UK Rögös 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/UK Tepertős 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]
 
Pogácsa

Italy edit

Product name Law Short description Image
Amatriciana tradizionale EU/UK Amatriciana 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
Pizza Napoletana EU/UK Pizza 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
Mozzarella tradizionale EU Mozzarella, 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 EU Vincisgrassi 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

Latvia edit

Product name Law Short description Image
Jāņu siers EU/UK Jāņu 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 Jāņu siers
Salinātā rudzu rupjmaize EU/UK Salinātā 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/UK Sklandrausis is a sweet pie, made of rye dough and filled with potato and carrot paste and caraway.[37][38]
 
Sklandrausis

Lithuania edit

Product name Law Short description Image
Lietuviškas skilandis EU/UK Lietuviškas 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
Žemaitiškas kastinys EU/UK Žemaitiškas kastinys is a sour cream, which is complemented with butter (6-7%), sour milk (5%) and salt.[40]
 
Žemaitiškas kastinys

Netherlands edit

Product name Law Short description Image
Suikerstroop EU/UK Suikerstroop (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]
 
Hollandse maatjesharing / Hollandse Nieuwe / Holländischer Matjes EU/UK Hollandse 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
Basterdsuiker / Basterdsuicker / Basterdsuijcker / Basterdsuijker / Basterd / Bastardsuiker / Bastardsuicker / Bastardsuijcker / Bastardsuijker / Bastard / Bastert / Bastertsuiker EU/UK Basterdsuiker 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/UK Boerenkaas (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

Poland edit

Product name Law Short description Image
Czwórniak staropolski tradycyjny EU/UK Czwórniak 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/UK Dwójniak 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]
 
Dwójniak mead
Kabanosy staropolskie EU/UK Kabanosy 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
Kiełbasa jałowcowa staropolska EU/UK Kiełbasa 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/UK Kiełbasa 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]
 
Kiełbasa krakowska sucha
Kiełbasa myśliwska staropolska EU/UK Kiełbasa 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
Olej rydzowy tradycyjny EU/UK Olej 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/UK Pierekaczewnik 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
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]
 
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]
 
Trójniak mead
Twaróg wędzony EU

Portugal edit

Product name Law Short description Image
Bacalhau de Cura Tradicional Portuguesa EU/UK Bacalhau 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 EU Sopa 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 edit

Product name Law Short description Image
Salată tradițională cu icre de crap EU Salată 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]
 
Salată de icre de crap

Spain edit

Product name Law Short description Image
Jamón Serrano EU/UK Jamón 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]
 
Jamón Serrano
Tortas de Aceite de Castilleja de la Cuesta EU/UK Tortas de Aceite de Castilleja de la Cuesta Torta 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

Slovakia edit

Product name Law Short description Image
Bratislavský rožok / Pozsonyi kiflia EU/UK Bratislavský 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]
 
Bratislavský rožok / Pozsonyi kiflia
Ovčí hrudkový syr – salašnícky EU/UK Ovčí 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/UK Ovčí 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 edit

Product name Law Short description Image
Belokranjska pogača EU/UK Belokranjska 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]
 
Idrijski žlikrofi EU/UK Idrijski 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]
 
Prekmurska gibanica EU/UK Prekmurska 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.
 
Slovenska potica EU Slovenska 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]
 

Sweden edit

Product name Law Short description Image
Falukorv EU/UK Falukorv 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]
 

United Kingdom edit

Product name Law Short description Image
Traditional Bramley Apple Pie Filling EU/UK The 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/UK The 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/UK In 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/UK Watercress 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

Former TSG's edit

Eight TSG's 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 name Country Law Short description Image
Lambic / Gueuze-Lambic / Gueuze / Lambiek / Geuze-Lambiek / Geuze Belgium EU/UK Gueuze (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
Kriek / Kriek-Lambic / Framboise-Lambic / Fruit-Lambic / Kriek / Kriekenlambiek / Frambozenlambiek / Vruchtenlambiek Belgium EU/UK Kriek 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
Faro Belgium EU/UK Historically, 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]
 
Leche certificada de Granja EU/UK Spain Leche 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 UK Italy Mozzarella, 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/UK Spain Panellets 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
Hushållsost EU/UK Sweden Hushållsost (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 Kingdom EU/UK The 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 edit

List of PDO products by country

References edit

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January 01, 1970
list, traditional, specialities, guaranteed, country, this, list, traditional, specialties, guaranteed, country, traditional, specialities, guaranteed, tsgs, singular, traditional, speciality, guaranteed, traditional, food, products, protected, under, this, la. 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 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 Contents 1 Multiple countries 2 Austria 3 Belgium 4 Bulgaria 5 Czech Republic 6 Finland 7 France 8 Hungary 9 Italy 10 Latvia 11 Lithuania 12 Netherlands 13 Poland 14 Portugal 15 Romania 16 Spain 17 Slovakia 18 Slovenia 19 Sweden 20 United Kingdom 21 Former TSG s 22 See also 23 ReferencesMultiple countries editCountries Product name Law Short description Image Czech Republic and Slovakia Tradicni Lovecky salam Tradicna Lovecka salama EU UK Tradicni Lovecky salam Czech Tradicna Lovecka salama Slovakian is a fermented meat product produced from mainly from pork containing also beef The products is produced in rectangular blocks 3 nbsp Lovecky salam Lovecka salama Czech Republic and Slovakia Spisske parky EU UK Spisske parky is a smoked dry sausage contained in sheep intestines of lt 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 Liptovska salama Liptovsky salam EU UK Liptovska salama Slovakian Liptovsky salam 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 Tradicni spekacky Tradicne spekacky EU UK Tradicni spekacky Czech Tradicne spekacky 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 nbsp Spekacky SpekackyAustria editProduct name Law Short description Image Heumilch Haymilk Latte fieno Lait de foin Leche de heno EU UK Heumilich 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 nbsp Haymilk in Italian Latte fieno Schaf Heumilch Sheep s Haymilk Latte fieno di pecora Lait de foin de brebis Leche de heno de oveja EU UK Sheep 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 chevre Leche de heno de cabra EU UK Goat 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 editProduct name Law Short description Image Vieille Gueuze Vieille Gueuze Lambic Vieux Lambic Oude Geuze Oude Geuze Lambiek Oude Lambiek EU UK Vieille 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 nbsp Vieille Kriek Vieille Kriek Lambic Vieille Framboise Lambic Vieux fruit Lambic Oude Kriek Oude Kriekenlambiek Oude Frambozenlambiek Oude Fruit lambiek EU UK According 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 nbsp Bulgaria editProduct name Law Short description Image Sudzhuk Trnovski Sudzhuk Tarnovski Trnovski Sudzhuk Tarnovski Sudzhuk EU Kajserovan vrat Trakiya Kayserovan vrat Trakiya EU UK Kajserovan vrat Trakiya 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 LukankaPanagyurska Lukanka Panagyurska EU UK LukankaPanagyurska 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 nbsp Lukanka Pastrma govezhda Pastarma Govezhda EU UK Pastrma govezhda 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 Sudzhuk Trnovski Sudzhuk Tarnovski Trnovski Sudzhuk Tarnovski Sudzhuk EU Sudzhuk Trnovski Sudzhuk Tarnovski Trnovski Sudzhuk 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 Lukanka Troyanska Lukanka Troyanska Troyanska lukanka Troyanska lukanka EU Lukanka Troyanska Lukanka Troyanska Troyanska lukanka Troyanska lukanka is a dried raw meat product 16 Role Trapezica Role Trapezitsa EU UK Role Trapezica 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 File Elena File Elena EU UK File Elena 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 editProduct name Law Short description Image Prazska sunka Prague ham EU UK Prazska sunka 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 sunka od kosti Ham off the bone considered a delicacy 20 It was first marketed in the 1860s by Antonin Chmel a pork butcher from Prague s Zvonarka Bell Maker street on the Nuselske schody The Nusle Steps 19 As TSG it is protected in all languages of the European Union as well as Serbian 21 nbsp Prague hamFinland editProduct name Law Short description Image Karjalanpiirakka EU UK Karjalanpiirakka 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 nbsp a Karjalanpiirakka Kalakukko EU UK Kalakukko 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 nbsp An opened Kalakukko Sahti EU UK Sahti 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 nbsp A bottle of SahtiFrance editProduct name Law Short description Image Bœuf traditionnel de race Normande EU Berthoud EU UK Berthoud 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 a Berthoud 27 nbsp Moules de bouchot EU UK Moules 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 editProduct name Law Short description Image Rogos turo EU UK Rogos turo 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 Tepertos pogacsa EU UK Tepertos pogacsa 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 nbsp PogacsaItaly editProduct name Law Short description Image Amatriciana tradizionale EU UK Amatriciana 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 nbsp Tagliatelle all amatriciana Pizza Napoletana EU UK Pizza 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 nbsp Pizza Napoletana Mozzarella tradizionale EU Mozzarella 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 EU Vincisgrassi alla maceratese is a baked pasta originating from the Macerata province The dish is made from fresh egg pasta and sauce with offal and bechamel Parmigiano Reggiano or Grana Padano both Protected Designations of Origin are added to the dish 34 nbsp Vincisgrassi alla macerateseLatvia editProduct name Law Short description Image Janu siers EU UK Janu siers English Jani cheese is a fresh sour milk cheese The production method according to the TSG application is Janu 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 nbsp 3 Janu siers Salinata rudzu rupjmaize EU UK Salinata 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 UK Sklandrausis is a sweet pie made of rye dough and filled with potato and carrot paste and caraway 37 38 nbsp SklandrausisLithuania editProduct name Law Short description Image Lietuviskas skilandis EU UK Lietuviskas 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 nbsp Skilandis Zemaitiskas kastinys EU UK Zemaitiskas kastinys is a sour cream which is complemented with butter 6 7 sour milk 5 and salt 40 nbsp Zemaitiskas kastinysNetherlands editProduct name Law Short description Image Suikerstroop EU UK Suikerstroop 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 nbsp Hollandse maatjesharing Hollandse Nieuwe Hollandischer Matjes EU UK Hollandse 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 Hollandischer Matjes can also be sold after the end of the current fishing season 42 nbsp Maatjesharing ready for consumption Basterdsuiker Basterdsuicker Basterdsuijcker Basterdsuijker Basterd Bastardsuiker Bastardsuicker Bastardsuijcker Bastardsuijker Bastard Bastert Bastertsuiker EU UK Basterdsuiker 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 UK Boerenkaas 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 nbsp Boerenkaas with TSG mark in DutchPoland editProduct name Law Short description Image Czworniak staropolski tradycyjny EU UK Czworniak 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 Dwojniak staropolski tradycyjny EU UK Dwojniak 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 nbsp Dwojniak mead Kabanosy staropolskie EU UK Kabanosy 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 nbsp Kabanos Kielbasa jalowcowa staropolska EU UK Kielbasa jalowcowa 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 Kielbasa krakowska sucha staropolska EU UK Kielbasa krakowska sucha staropolska is a sausage made of pork originating from Krakow The production method is according to Andrzej Rozycki s book Krakowskie wyroby wedliniarskie praktyczne wskazowki o wyrobie wedlin English Cracovian charcuterie Practical advice on how to prepare charcuterie 49 nbsp Kielbasa krakowska sucha Kielbasa mysliwska staropolska EU UK Kielbasa mysliwska staropolska is a short dark brown sausage made of pork with a length of 15 cm and diameter of over 32 mm 48 nbsp Kielbasa mysliwska Olej rydzowy tradycyjny EU UK Olej 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 UK Pierekaczewnik 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 nbsp Pierekaczewnik Poltorak staropolski tradycyjny EU UK Poltorak 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 poltora It is the sweetest of four distinct mead categories in Poland 51 nbsp Poltorak mead Trojniak staropolski tradycyjny EU UK Trojniak 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 nbsp Trojniak mead Twarog wedzony EUPortugal editProduct name Law Short description Image Bacalhau de Cura Tradicional Portuguesa EU UK Bacalhau 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 EU Sopa 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 editProduct name Law Short description Image Salată tradițională cu icre de crap EU Salată 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 nbsp Salată de icre de crapSpain editProduct name Law Short description Image Jamon Serrano EU UK Jamon 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 nbsp Jamon Serrano Tortas de Aceite de Castilleja de la Cuesta EU UK Tortas de Aceite de Castilleja de la Cuesta Torta 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 nbsp Tortas de AceiteSlovakia editProduct name Law Short description Image Bratislavsky rozok Pozsonyi kiflia EU UK Bratislavsky rozok 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 nbsp Bratislavsky rozok Pozsonyi kiflia Ovci hrudkovy syr salasnicky EU UK Ovci hrudkovy syr salasnicky is a traditional mountain cheese produced in shepard s huts salas from which salasnicky is derived It is produced from hand milking sheep belonging to races which rear in the mountains 61 Ovci salasnicky udeny syr EU UK Ovci salasnicky udeny syr is traditional mountain smoked mountain cheese produced in shepard s huts salas from which salasnicky 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 editProduct name Law Short description Image Belokranjska pogaca EU UK Belokranjska pogaca is a pogaca 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 nbsp Idrijski zlikrofi EU UK Idrijski zlikrofi 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 Zlikrofi were awarded an EU protected geographical status in 2010 as Traditional Speciality Guaranteed the first Slovenian dish to do so 67 nbsp Prekmurska gibanica EU UK Prekmurska 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 guba and in this case refers to a fold nbsp Slovenska potica EU Slovenska 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 nbsp Sweden editProduct name Law Short description Image Falukorv EU UK Falukorv 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 nbsp United Kingdom editProduct name Law Short description Image Traditional Bramley Apple Pie Filling EU UK The 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 UK The 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 UK In 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 UK Watercress 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 Agriao de Agua 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 nbsp watercress bedsFormer TSG s editEight TSG s 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 name Country Law Short description Image Lambic Gueuze Lambic Gueuze Lambiek Geuze Lambiek Geuze Belgium EU UK Gueuze Dutch geuze pronounced ˈɣoze 79 80 French gueuze ɡoz 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 nbsp Gueuze Girardin Kriek Kriek Lambic Framboise Lambic Fruit Lambic Kriek Kriekenlambiek Frambozenlambiek Vruchtenlambiek Belgium EU UK Kriek 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 nbsp Kriek Lambic Faro Belgium EU UK Historically 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 nbsp Leche certificada de Granja EU UK Spain Leche 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 UK Italy Mozzarella 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 UK Spain Panellets 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 nbsp Panellets Hushallsost EU UK Sweden Hushallsost 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 Hushallsost 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 hushallsost is found in print at least as early as 1898 88 Traditional Farmfresh Turkey United Kingdom EU UK The 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 editList of PDO products by countryReferences edit a b eAmbrozia TSG EU a b Protected geographical food and drink names UK Government 31 December 2020 Publication of an application for registration pursuant to Article 8 2 of Council Regulation EC No 509 2006 on agricultural products and foodstuffs as traditional specialities guaranteed 2010 C 96 07 European Union 16 April 2010 Retrieved 31 October 2021 Publication of an application for registration pursuant to Article 8 2 of Council Regulation EC No 509 2006 on agricultural products and foodstuffs as traditional specialities guaranteed 2010 C 95 09 European Union 15 April 2010 Retrieved 31 October 2021 Publication of an application for registration pursuant to Article 8 2 of Council Regulation EC No 509 2006 on agricultural products and foodstuffs as traditional specialities guaranteed 2010 C 103 07 European Union 15 April 2010 Retrieved 31 October 2021 Publication pursuant to Article 26 2 of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs as regards a name of traditional speciality guaranteed 2016 C 167 13 European Union 11 May 2016 Retrieved 31 October 2021 Commission Implementing Regulation EU 2016 304 of 2 March 2016 entering a name in the register of traditional specialities guaranteed Heumilch Haymilk Latte fieno Lait de foin Leche de heno TSG C 2016 1202 European Union Retrieved 16 August 2021 Commission Implementing Decision of 24 October 2018 on the publication in the Official Journal of the European Union of the application for registration of a name referred to in Article 49 of Regulation EU No 1151 2012 of the European Parliament and of the Council Schaf Heumilch Sheep s Haymilk Latte fieno di pecora Lait de foin de brebis Leche de heno de oveja TSG European Union Retrieved 16 August 2021 Commission Implementing Decision of 24 October 2018 on the publication in the Official Journal of the European Union of the application for registration of a name referred to in Article 49 of Regulation EU No 1151 2012 of the European Parliament and of the Council Ziegen Heumilch Goat s Haymilk Latte fieno di capra Lait de foin de chevre Leche de heno de cabra TSG European Union Retrieved 16 August 2021 Publication of an application for registration pursuant to the second subparagraph of Article 8 1 of Regulation EEC No 2082 92 on certificates of specific character 97 C 21 05 European Union Retrieved 10 October 2021 Publication of an application for registration pursuant to the second subparagraph of Article 8 1 of Regulation EEC No 2082 92 on certificates of specific character 97 C 21 03 European Union Retrieved 10 October 2021 Publication of the amended product specification following the approval of a minor amendment pursuant to the second subparagraph of Article 53 2 of Regulation EU No 1151 2012 of the European Parliament and of the Council 2019 C 424 10 European Union 17 December 2019 Retrieved 6 November 2021 Commission Implementing Regulation EU No 837 2014 of 31 July 2014 entering a name in the register of traditional specialities guaranteed PANAGYuRSKA LUKANKA PANAGYURSKA LUKANKA STG Official Journal of the European Union 1 August 2014 Retrieved 6 November 2021 Commission Implementing Regulation EU 2017 1106 of 21 June 2017 entering a name in the register of traditional specialities guaranteed Pastrma govezhda Pastarma govezhda TSG Official Journal of the European Union 2 June 2017 Retrieved 6 November 2021 Publication of an application for registration of a name pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2022 C 458 12 C 2022 8715 Official Journal of the European Union 1 December 2022 Retrieved 11 April 2023 Publication of an application for registration of a name pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2022 C 341 07 C 2022 6257 Official Journal of the European Union 6 September 2022 Retrieved 20 January 2023 Publication of an application pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs Official Journal of the European Union 5 April 2014 Retrieved 6 November 2021 Publication of an application pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs Retrieved 6 November 2021 a b Prague Ham a b About Prague Ham and Czech Beer Archived from the original on 2016 08 10 Retrieved 2014 08 27 Commission Implementing Regulation EU 2018 506 of 26 March 2018 entering a name in the register of traditional specialities guaranteed Prazska sunka TSG European Union 26 March 2018 Retrieved 31 October 2021 Publication of the amended product specification following the approval of a minor amendment pursuant to the second subparagraph of Article 53 2 of Regulation EU No 1151 2012 2019 C 434 12 European Union Retrieved 16 August 2021 Publication of the amended product specification following the approval of a minor amendment pursuant to the second subparagraph of Article 53 2 of Regulation EU No 1151 2012 2021 C 222 08 European Union Retrieved 16 August 2021 Peter Ovell Finland s Indigenous Beer Culture Perinteisen Oluen Seura Special Publications No 1 1996 Helsinki accessed 2017 11 21 Matti Rasanen Vom Halm zum Fass Kansatieteellinen arkisto Helsinki 1975 ISBN 9519056181 Publication of an application for registration pursuant to the second subparagraph of Article 8 1 of Council Regulation EEC No 2082 92 on certificates of specific character 2001 C 125 03 European Union Retrieved 16 August 2021 Publication of an application for registration of a name pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2020 C 115 05 European Union Retrieved 16 August 2021 Publication of an application for registration pursuant to Article 8 2 of Council Regulation EC No 509 2006 on agricultural products and foodstuffs as traditional specialities guaranteed 2012 C 239 05 European Union Retrieved 16 August 2021 Commission Implementing Decision of 19 March 2019 on the publication in the Official Journal of the European Union of the application for registration of a name referred to in Article 49 of Regulation EU No 1151 2012 of the European Parliament and of the Council Rogos turo TSG European Union Retrieved 16 August 2021 Commission Implementing Regulation EU No 1144 2013 of 13 November 2013 entering a name in the register of traditional specialities guaranteed Tepertos pogacsa TSG European Union Retrieved 16 August 2021 Publication of an application for registration of a name pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2019 C 393 04 European Union Retrieved 16 August 2021 a b c Official Journal of the European Union lex europa eu 2008 Retrieved 2021 04 14 Regolamento CE N 2527 98 della commissione del 25 novembre 1998 registrando una denominazione Mozzarella nell albo delle attestazioni di specificita Gazzetta ufficiale delle Comunita europee L 317 14 del 26 11 1998 Publication of an application for registration of a name pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2021 C 504 22 Vincisgrassi alla maceratese European Commission Retrieved 15 April 2022 Publication of an application pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2015 C 204 08 European Union Retrieved 20 June 2015 Publication of an application pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2013 C 177 08 European Union Retrieved 22 June 2013 Sklandrausis Latvian Vegetable Tart Food com October 4 2013 Retrieved March 12 2018 Publication of an application pursuant to Article 8 2 of Council Regulation EC No 509 2006 on agricultural products and foodstuffs as traditional specialities guaranteed 2012 C 349 11 European Union Retrieved 15 November 2012 Commission Implementing Regulation EU 2016 657 of 27 April 2016 entering a name in the register of traditional specialities guaranteed Lietuviskas skilandis TSG European Union Retrieved 27 April 2016 Publication of an application pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2013 C 237 08 European Union Retrieved 15 August 2013 Commission Implementing Regulation EU 2018 48 of 11 January 2018 entering a name in the register of traditional specialities guaranteed Suikerstroop TSG Retrieved 16 October 2021 Publication of an application for registration pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2015 C 156 08 European Union Publication of an application for registration pursuant to Article 8 2 of Council Regulation EC No 509 2006 on agricultural products and foodstuffs as traditional specialities guaranteed 2012 C 363 06 European Union Introductie in Dutch Stichting Kwaliteitszorg Boerenkaas Accessed July 2018 COMMISSION REGULATION EC No 977 2009 of 19 October 2009 approving minor amendments to the specification of a name registered in the register of traditional specialities guaranteed Boerenkaas TSG Official Journal of the European Union L274 19 2009 10 20 Publication of an application for approval of an amendment which is not minor to a product specification pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2020 C 214 08 European Union Retrieved 30 October 2021 Publication of an application for approval of an amendment which is not minor to a product specification pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2020 C 216 16 European Union Retrieved 30 October 2021 a b c d Publication pursuant to Article 26 2 of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs as regards a name of traditional speciality guaranteed 2016 C 188 06 European Union Retrieved 30 October 2021 Publication of an application pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2018 C 53 07 European Union Retrieved 30 October 2021 Publication of an application pursuant to Article 8 2 of Council Regulation EC No 509 2006 on agricultural products and foodstuffs as traditional specialities guaranteed 2008 C 269 04 European Union Retrieved 30 October 2021 Publication of an application for approval of an amendment which is not minor to a product specification pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2020 C 214 09 European Union Retrieved 30 October 2021 Publication of an application for approval of an amendment which is not minor to a product specification pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2020 C 216 15 European Union Retrieved 30 October 2021 Publication of an application pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2013 C 292 07 European Union Publication of an application for registration of a name pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2022 C 70 08 European Union Publication of an application for registration of a name pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2021 C 222 09 European Union Publication of an application for registration pursuant to the second subparagraph of Article 8 1 of Regulation EEC No 2082 92 on certificates of specific character 98 C 371 03 European Union Tortas de Aceite Spanish food vegajardin com Retrieved 30 September 2014 Olive Oil Tortas in the world Publication of an application pursuant to Article 8 2 of Council Regulation EC No 509 2006 on agricultural products and foodstuffs as traditional specialities guaranteed 2012 C 257 04 European Union 2007 Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53 2 of Regulation EU No 1151 20122019 C 342 13 C 2019 7229 European Union Retrieved 16 August 2021 Publication of an amendment application pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2016 C 388 06 European Union 21 October 2016 Publication of an amendment application pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2016 C 388 07 European Union 21 October 2016 Publication of an application for registration pursuant to Article 8 2 of Council Regulation EC No 509 2006 on agricultural products and foodstuffs as traditional specialities guaranteed 2009 C 137 10 European Union Retrieved 16 August 2021 Strategija razvoja gastronomije Slovenije Maribor Univerza v Mariboru 2006 Adamlje Slavko 1995 Slovenska kuhinja Ljubljana Mladinska knjiga p 123 Preseren Polona Idrijski zlikrofi a true speciality of Idrija Archived from the original on 2018 05 06 Retrieved 2013 06 23 Idrijski zlikrofi tudi evropsko zasciteni 15 January 2010 Retrieved 23 June 2013 Bogataj Janez Taste Slovenia PDF Slovenian Tourist Board p 12 COBISS 236846848 Archived from the original PDF on 2016 03 03 Retrieved 2021 10 24 Publication of an application for registration of a name pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2020 C 110 11 European Union Retrieved 24 October 2021 Publication of an amendment application in accordance with Article 8 2 of Council Regulation EC No 509 2006 on agricultural products and foodstuffs as traditional specialities guaranteed 2011 C 251 05 European Union Retrieved 16 August 2021 Publication of an application pursuant to Article 50 2 point b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2015 C 80 12 European Union Retrieved 16 October 2021 Publication of an application pursuant to Article 50 2 b of Regulation EU No 1151 2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2016 C 382 06 European Union Retrieved 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Fontaine Berros de Agua Agriao de Agua Waterkers Brunnenkresse TSG C 2022 7278 European Union 24 October 2022 Retrieved 14 November 2022 Geuze pronunciation in Dutch Forvo com Second Geuze pronunciation in Dutch although misspelt Forvo com Gueuze pronunciation in French Forvo com Clerget Michel 1999 11 06 Bruxelles baroque ou intimiste L Humanite in French Archived from the original on 2010 06 16 Retrieved 2010 01 06 Jackson Michael 1993 Michael Jackson s Beer Companion Mitchell Beazley ISBN 9781857321814 Baudelaire Charles 1993 The Flowers of Evil Oxford University Press p 382 ISBN 978 0 19 283545 1 Publication of an application for registration pursuant to the second subparagraph of Article 8 1 of Regulation EEC No 2082 92 on certificates of specific character 97 C 21 08 European Union Regolamento CE N 2527 98 della commissione del 25 novembre 1998 registrando una denominazione Mozzarella nell albo delle attestazioni di specificita Gazzetta ufficiale delle Comunita europee L 317 14 del 26 11 1998 Publication of an amendment application pursuant to Article 8 2 of Council Regulation EC No 509 2006 on agricultural products and foodstuffs as traditional specialities guaranteed 2007 C 280 10 European Union 2007 Publication of an application for registration pursuant to the second subparagraph of Article 8 1 of Council Regulation EEC No 2082 92 on certificates of specific character 2003 C 110 06 European Union Retrieved 24 October 2021 Publication of an application for registration pursuant to the second subparagraph of Article 8 1 of Council Regulation EEC No 2082 92 on certificates of specific character 98 C 405 06 European Union Retrieved 16 October 2021 Traditional Farmfresh Turkey United Kingdom government Retrieved 16 October 2021 Retrieved from https en wikipedia org w index php title List of traditional specialities guaranteed by country amp oldid 1210295756, wikipedia, wiki, book, books, library,

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