{"id":8941,"date":"2026-02-18T13:00:23","date_gmt":"2026-02-18T13:00:23","guid":{"rendered":"https:\/\/ofero.news\/?p=8941"},"modified":"2026-02-18T13:00:23","modified_gmt":"2026-02-18T13:00:23","slug":"eu-registers-batog-de-sturion-as-romanias-16th-protected-traditional-product","status":"publish","type":"post","link":"https:\/\/ofero.news\/?p=8941","title":{"rendered":"EU registers \u2018Batog de sturion\u2019 as Romania\u2019s 16th protected traditional product"},"content":{"rendered":"<p>The European Commission has officially registered Batog de sturion as a Protected Geographical Indication (PGI), becoming the 16th Romanian product recognised at the EU level, the Ministry of Agriculture <a href=\"https:\/\/www.madr.ro\/comunicare\/batog-de-sturion-devine-al-16-lea-produs-romanesc-recunoscut-si-inregistrat-la-nivel-european.html\" target=\"_blank\">announced<\/a>. The new product is made from back fillet of sturgeons from aquaculture, which, the EC said, \u201cpossess desirable characteristics, as their diet resembles that of wild sturgeons.\u201d<\/p>\n<p>Batog de sturion is produced through salting with a controlled salt and sugar mixture, drying, and smoking with hardwood, which gives it its distinctive texture, colour, and flavour.\u00a0<\/p>\n<p>The raw material must come from fish weighing at least 7 kilograms with a minimum fat content of 7%, the ministry said.\u00a0<\/p>\n<p>Romania already has 15 foods protected in the European register, and another 13 products are currently under verification by the European Commission for geographical indication or traditional speciality status.\u00a0<\/p>\n<p>The other 15 Romanian products already registered at EU level are Magiun de prune de Topoloveni (Topoloveni plum jam &#8211; PGI), Salam de Sibiu (Sibiu salami &#8211; PGI), Novac afumat din \u021aara B\u00e2rsei (smoked bighead carp from \u021aara B\u00e2rsei &#8211; PGI), Scrumbie afumat\u0103 de Dun\u0103re (Danube smoked shad &#8211; PGI), Telemea de Sibiu (Sibiu telemea cheese &#8211; PGI), C\u00e2rna\u021bi de Ple\u0219coi (Ple\u0219coi sausages &#8211; PGI), Ca\u0219caval de S\u0103veni (S\u0103veni kashkaval cheese &#8211; PGI), Salat\u0103 cu icre de \u0219tiuc\u0103 de Tulcea (Tulcea pike roe salad &#8211; PGI), Telemea de Ib\u0103ne\u0219ti (Ib\u0103ne\u0219ti telemea cheese &#8211; PDO), Salat\u0103 tradi\u021bional\u0103 cu icre de crap (traditional carp roe salad &#8211; TSG), Pl\u0103cint\u0103 dobrogean\u0103 (Dobrogea pie &#8211; PGI), Pit\u0103 de Pecica (Pecica bread &#8211; PGI), Salinate de Turda (Turda cured meats &#8211; PGI), Sardelu\u021b\u0103 marinat\u0103 fabricat\u0103 potrivit tradi\u021biei din Rom\u00e2nia (marinated anchovies made according to Romanian tradition &#8211; TSG), and C\u00e2rna\u021bi din topor din V\u00e2lcea (V\u00e2lcea hatchet-chopped sausages &#8211; PGI).<\/p>\n<p>irina.marica@romania-insider.com<\/p>\n<p>(Photo source: <a href=\"https:\/\/www.dreamstime.com\/\">P<\/a><em><a href=\"https:\/\/www.dreamstime.com\/\">aulgrecaud\/Dreamstime.com<\/a>)<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>The European Commission has officially registered Batog de sturion as a Protected Geographical Indication (PGI), becoming the 16th Romanian product recognised at the EU level, the Ministry of Agriculture announced. The new product is made from back fillet of sturgeons from aquaculture, which, the EC said, \u201cpossess desirable characteristics, as their diet resembles that of [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8941","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/posts\/8941","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8941"}],"version-history":[{"count":0,"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/posts\/8941\/revisions"}],"wp:attachment":[{"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}