Thursday, 4 June 2015

Chile registered its own prosciutto #yummy

Back in 2012, the Chilean President, Sebastián Piñera, together with the Minister of Economy and the National Director of the National Institute of Industrial Property (INAPI) launched the program ‘sello de origen’ (Origin Mark or ‘Label of Origin’). The program aims to recognize and protect via industrial property Chilean products. The origin mark recognizes a products’ traditions, reputation or geographical locations.

More specifically, the program aims to promote the use and protection of Chilean products through the registration of geographical indications (GI), denominations of origin (DO), collective marks and certification marks and thus, promoting entrepreneurship and productive development of communities.
Image result for capitan pastene
On May 2015, three years after the launch of the program and on the occasion of the inauguration of the stand "Label of Origin" in the food fair CHILE A LA CARTA, INAPI granted yet another DO (the fifth for a Chilean product) and a ‘Label of Origin’ (the fourteen) to the ham ‘Prosciutto de Capitán Pastene’. The certificate was handed in by INAPI’s director and received by representatives of the Regional Government of Araucanía, who together with the producers of the ham started the DO process (January 2014).

In Chile a DO identifies a “product as originating in the country, region or locality of the national territory, where the quality, reputation or other characteristic thereof is essentially attributable to its geographical origin, taking into consideration natural and human factors that affect the product’s characterization.” The definition is indeed a resemblance of Art 2 Lisbon Agreement.

Image result for capitan pasteneThe application was based on “the quality and uniqueness of this ham, which is historically associated with their geographical origin in the town Capitan Pastene, and using processing techniques inherited from the Italian immigrants [then it makes sense why they call it ‘prosciutto’ rather than ‘jamon’], supplemented by the local culture and the particular climatic conditions due to the geographical location where it occurs. It is a product made by hand, incorporating the smoked wood as part of its process, the maturation takes place in natural conditions and in the presence of cold air from the Nahuelbuta Mountains allowing long periods without loss of moisture, using only salt and no added preservatives, which is made exclusively from the rear legs of the pork.”

Finally the note indicates that this recognition (as many others) is expected to “contribute to the rescue of the local culture, increase the demand for these products originating and encourage the establishment of new tourist routes in the region.”


Other products that are waiting to be granted a recognition are: ‘Sal de Cahuil’ – a salt (DO) ‘Dulces de La Ligua’ – sweet (GI) and ‘Aceitunas de Azapa’ – olives (GI).

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