Commission Delegated Regulation (EU) 2026/343 of 6 October 2025 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards marketing standards for poultrymeat, and repealing Commission Regulation (EC) No 543/2008

Image omitted; see official source	Official Journal of the European Union	EN L series
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	2026/343	17.2.2026

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 [^ntr1-L_202600343EN.000101-E0001], and in particular Article 75(2), Article 79, Article 86, point (a), and Article 89 thereof,

Whereas:

• (1) In its communication of 20 May 2020 entitled ‘A Farm to Fork Strategy for a fair, healthy and environmentally-friendly food system’ [^ntr2-L_202600343EN.000101-E0002], the Commission announced the revision of marketing standards to provide for the uptake and supply of sustainable agricultural products and to reinforce the role of sustainability criteria taking into account the possible impact of these standards on food loss and waste. Within this context the existing poultrymeat marketing standards should also be modified taking into account technical developments and consumer demand and the evolution of avian influenza as a risk factor for producers of free range poultrymeat.

• (2) Regulation (EU) No 1308/2013 repealed and replaced Council Regulation (EC) No 1234/2007 [^ntr3-L_202600343EN.000101-E0003]. Part II, Title II, Chapter I, Section 1, of Regulation (EU) No 1308/2013 lays down rules on marketing standards for poultrymeat and empowers the Commission to adopt delegated and implementing acts in that respect. In order to ensure the smooth functioning of the poultrymeat market in the new legal framework, certain rules have to be adopted by means of such acts. This Regulation and Commission Implementing Regulation (EU) 2026/344 [^ntr4-L_202600343EN.000101-E0004] should replace Commission Regulation (EC) No 543/2008 [^ntr5-L_202600343EN.000101-E0005], which should therefore be repealed.

• (3) In order to allow for the smooth functioning of the poultrymeat market, marketing standards for poultrymeat should cover the classification criteria, the presentation, marking and packing requirements, the type of farming and production method, the preservation and handling, the use of optional reserved terms, the tolerance levels and the conditions for imports. Since all these aspects are closely interlinked, the rules on marketing standards for poultrymeat should be maintained as a coherent set of rules, and therefore be laid in one delegated act.

• (4) In order to provide for the marketing of poultrymeat in different classes according to conformation and appearance, it is necessary to lay down definitions relating to species, age and presentation in the case of carcases, and anatomical conformation and content in the case of poultry cuts. In the case of the product known as ‘foie gras’ the high value and consequent risk of fraudulent practices make it necessary to lay down especially precise minimum marketing standards.

• (5) It is not necessary for those standards to be applied to certain products and presentations which are of local or otherwise limited importance. However, names under which such products are sold should not be such as to mislead the consumer to a material degree by causing confusion him to confuse these products with products which are subject to the standards. Similarly, additional descriptive terms used to qualify the names of such products should also be subject to the standards.

• (6) With a view to the uniform application of this Regulation, the terms ‘carcase’, ‘cuts’ and ‘marketing’ should be defined.

• (7) Storage and handling temperature is of crucial importance to the maintenance of high standards of quality. Therefore, it is appropriate to lay down a minimum temperature at which chilled poultrymeat products are to be kept as well as on tolerances regarding such minimum temperature.

• (8) Among the indications which may optionally be used on the labelling are those concerning the method of chilling and particular types of farming. The use of the latter, in the interest of consumer protection, needs to be subject to compliance with closely defined criteria concerning husbandry conditions, age at slaughter, length of fattening period or feed composition.

• (9) When ‘free-range farming’ is indicated on the label for meat from ducks and geese kept for foie gras production, it is necessary also to provide an indication of the latter on the label to ensure that the consumer has full information on the products’ characteristics.

• (10) In the interest of consumer protection, Member States should exercise permanent surveillance of the compatibility of poultrymeat products sold in their territories with Union law, including the marketing standards and any national measures adopted pursuant to those provisions. Undertakings using terms referring to particular types of farming should be inspected and maintain detailed records for this purpose.

• (11) In view of the specialised nature of the inspections, the competent authorities of the Member States concerned should be able to delegate responsibility for them to properly qualified and duly licensed outside bodies, without prejudice to appropriate supervision and precautions. Rules should be laid down for this purpose.

• (12) Operators in third countries may wish to make use of the optional indications concerning chilling methods and types of farming. In order to ensure that consumers benefit from accurate and reliable information, provision should be made for them to do so, subject to appropriate certification by the competent authority of the third country concerned, which appears on a list established by the Commission.

• (13) In order to avoid consumer deception, and in view of economic and technological developments in the production of poultrymeat, the maximum water content of poultrymeat should be fixed and a monitoring system both in slaughterhouses and at all marketing stages should be defined without violating the principle of the free circulation of products in the single market.

• (14) Water absorption in the production establishment should be verified and reliable methods for the determination of the content of water added during the preparation of carcases of frozen or quick-frozen poultry should be established without a distinction being made between physiological liquid and other water originating from the preparation of the poultry given that such a distinction would entail practical difficulties.

• (15) The marketing of non-conforming poultrymeat without a suitable indication on the packaging should be prohibited. As a result, it is necessary to adopt rules with regard to the indications to be marked on individual and bulk packaging depending on their destination so as to facilitate checks and to ensure that they are not used other than for their intended use.

• (16) Union and national reference laboratories should be designated for the harmonisation of requirements concerning water content,

HAS ADOPTED THIS REGULATION:

Article 1

Subject matter

This Regulation supplements Regulation (EU) No 1308/2013 with rules on the marketing standards for poultrymeat, in particular:

• (a) the classification criteria and definitions;

• (b) the presentation, marking and packing requirements;

• (c) the type of farming and production method;

• (d) the preservation and handling;

• (e) the use of optional reserved terms;

• (f) the tolerance levels;

• (g) the conditions for imports.

Article 2

Scope

This Regulation applies to the products listed in this Article. Products other than those referred to in this Article may be marketed in the Union only under names which do not mislead the consumer by allowing confusion with those referred to in this Article or with indications provided for in Article 10, in compliance with the provisions laid down in Regulation (EU) No 1169/2011 of the European Parliament and of the Council [^ntr6-L_202600343EN.000101-E0006].

For the purposes of this Regulation the products referred to in Article 75(1), point (g), of Regulation (EU) No 1308/2013 are defined as follows and the corresponding terms in the other official languages of the Union are listed in Annex I:

• (1) Poultry carcasses:

• (a) DOMESTIC FOWL (Gallus domesticus):

• (i) chicken, broiler: fowl in which the tip of the sternum is flexible (not ossified);

• (ii) cock, hen, casserole or boiling fowl: fowl in which the tip of the sternum is rigid (ossified);

• (iii) capon: male fowl castrated surgically before reaching sexual maturity and slaughtered at a minimum age of 140 days: after castration the capons must be fattened for at least 77 days;

• (iv) poussin, coquelet: chicken of less than 650 g carcase weight (expressed without giblets, head and feet); chicken of 650 g to 750 g may be called ‘poussin’ if the age at slaughter does not exceed 28 days. Member States may apply Article 4 of Implementing Regulation (EU) 2026/344 for the checking of this slaughter age;

• (v) brother rooster: male chicken of laying strains in which the tip of the sternum is rigid but not completely ossified and of which the age at slaughter is at least 70 days;

• (b) TURKEYS (Meleagris gallopavo dom.):

• (i) (young) turkey: bird in which the tip of the sternum is flexible (not ossified);

• (ii) turkey: bird in which the tip of the sternum is rigid (ossified);

• (c) DUCKS (Anas platyrhynchos dom., Cairina moschata), Mulard ducks (Cairina moschata x Anas platyrhynchos):

• (i) young duck or duckling, (young) Muscovy duck, (young) Mulard duck: bird in which the tip of the sternum is flexible (not ossified);

• (ii) duck, Muscovy duck, Mulard duck: bird in which the tip of the sternum is rigid (ossified);

• (d) GEESE (Anser anser dom.):

• (i) (young) goose or gosling: bird in which the tip of the sternum is flexible (not ossified). The fat layer all over the carcase is thin or moderate; the fat of the young goose may have a colour indicative of a special diet;

• (ii) goose: bird in which the tip of the sternum is rigid (ossified); a moderate to thick fat layer is present all over the carcase;

• (e) GUINEA FOWL (Numida meleagris domesticus):

• (i) (young) guinea fowl: bird in which the tip of the sternum is flexible (not ossified);

• (ii) guinea fowl: bird in which the tip of the sternum is rigid (ossified).

For the purposes of this Regulation, variants of the terms referred to in the first subparagraph, points (a) to (e), relating to sex shall be construed as equivalent.

• (2) Anatomical poultry cuts:

• (a) half: half of the carcase, obtained by a longitudinal cut in a plane along the sternum and the backbone;

• (b) quarter: leg quarter or breast quarter, obtained by a transversal cut of a half;

• (c) unseparated leg quarters: both leg quarters united by a portion of the back, with or without the rump;

• (d) breast: the sternum and the ribs, or part thereof, distributed on both sides of it, together with the surrounding musculature. The breast may be presented as a whole or a half;

• (e) leg: the femur, tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints;

• (f) chicken leg with a portion of the back: the weight of the back does not exceed 25 % of that of the whole cut;

• (g) thigh: the femur together with the surrounding musculature. The two cuts shall be made at the joints;

• (h) bone-in thigh with a portion of the back: A bone-in thigh with back portion is produced by cutting a leg quarter at the joint between the tibia and the femur. The weight of the back does not exceed 35 % of that of the whole cut. The drumstick, patella, and abdominal fat are removed. The thigh with back portion consists of the thigh, attached back portion, and associated fat. The oil gland, tail, and meat adjacent to the ilium (oyster meat) may or may not be present;

• (i) drumstick: the tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints;

• (j) wing: the humerus, radius, and ulna, together with the surrounding musculature, humerus or radius/ulna together with the surrounding musculature may be presented separately. The tip, including the carpal bones, may or may not have been removed. The cuts shall be made at the joints;

• (k) unseparated wings: both wings united by a portion of the back, where the weight of the latter does not exceed 45 % of that of the whole cut;

• (l) breast fillet: the whole or half of the inner or outer breast deboned, i.e. without sternum and ribs. In the case of turkey breast, the fillet may comprise the deep pectoral muscle only;

• (m) breast fillet with wishbone: the breast fillet without skin with the clavicle and the cartilaginous point of the sternum only, the weight of clavicle and cartilage not to exceed 3 % of that of the cut;

• (n) magret, maigret: breast fillet of ducks and geese referred to in point (3) comprising skin and subcutaneous fat covering the breast muscle, without the deep pectoral muscle;

• (o) inner fillet: A tenderloin is produced by separating the inner pectoral muscle from the breast and the sternum. The inner fillet consists of a single intact muscle with or without the embedded tendon;

• (p) feet: A foot is produced by cutting a carcase leg at the joint between the metatarsus and the tibia. The carcase is removed. A foot consists of the metatarsus and four digits (phalanges) with attached meat and skin;

• (q) paws: A paw is produced by cutting a carcase leg approximately at the metatarsal spur. The carcase is removed. A paw consists of a portion of the metatarsus and four digits (phalanges), with attached meat and skin;

• (r) neck: The neck is produced by cutting the neck from the carcase at the shoulder joint and removing the head. The neck consists of the neck bones with attached meat;

• (s) head: The head is produced by cutting the carcase at the upper neck and removing the carcase. The head consists of the skull bones and contents with attached beak, meat, and skin;

• (t) supreme: half of the fillet without the bone, with the first phalanx of the attached wing and with skin;

• (u) wishbone: clavicle with the surrounding musculature;

• (v) scapula: scapula bones with the surrounding musculature.

For the products referred to in the first subparagraph, points (e), (g) and (i), the wording ‘cuts shall be made at the joints’ is to mean cuts made within the two lines delineating the joints as shown in the graphical presentation in Annex II.

Products referred to in the first subparagraph, points (d) to (l), may be presented with or without skin. The absence of the skin in the case of products referred to in the first subparagraph, points (d) to (j), or the presence of the skin in the case of the product referred to in the first subparagraph, point (l), shall be mentioned on the labelling.

Deboning, trimming and portioning shall be performed without damage, for the products referred to in the first subparagraph, points (d) to (l).

For the products referred to in the first subparagraph, points (l), (m) and (o), the wording ‘fillet’ shall be used where those products have undergone cutting processes (like trimming and portioning) insufficient to modify the internal muscle fibre structure of the meat and to eliminate the characteristics of the meat.

• (3) Foie gras:

The livers of geese, or of ducks of the species Cairina moschata or Cairina moschata x Anas platyrhynchos, which have been fed in such a way as to produce hepatic fatty cellular hypertrophy.

The birds from which such livers are removed shall have been completely bled, and the livers shall be of a uniform colour.

The livers shall be of the following weight:

• (a) duck livers shall weigh at least 300 g net;

• (b) goose livers shall weigh at least 400 g net.

Article 3

Definitions

For the purposes of this Regulation, the following definitions apply:

• (a) ‘carcase’ means the whole body of a bird of the species referred to in Article 2, point (1), after bleeding, plucking and evisceration; however, removal of the kidneys shall be optional; an eviscerated carcase may be presented for sale with or without giblets, meaning heart, liver and gizzard, inserted into the abdominal cavity and with or without neck;

• (b) ‘cuts thereof’ means poultrymeat, which owing to the size and the characteristics of the coherent muscle tissue is identifiable as having been obtained from a particular part of the carcase;

• (c) ‘marketing’ means holding or displaying for sale, offering for sale, selling, delivery or any other form of marketing;

• (d) ‘labelling’ refers to the definition set out in Article 2(2), point (j), of Regulation (EU) No 1169/2011.

Article 4

Presentation of poultry carcasses

• (a) partially eviscerated (‘effilé’, ‘roped’);

• (b) with giblets;

• (c) without giblets.

Article 5

Names of poultry carcasses and cuts

• (a) whole carcases, by reference to one of the forms of presentation as laid down in Article 4(1);

• (b) poultry cuts, by reference to the respective species.

Article 6

Marketing, labelling and presentation of poultrymeat

Article 7

Temperature of frozen poultrymeat

The following provisions shall apply to frozen poultrymeat as defined in point 3 of Section II of Part V of Annex VII to Regulation (EU) No 1308/2013:

The temperature of frozen poultrymeat shall be stable and maintained, at all points in the product, at – 12 °C or lower, with brief upward fluctuations of no more than 3 °C. These tolerances in the temperature of the product shall be permitted in accordance with good storage and distribution practice during local distribution and in retail display cabinets.

Article 8

Poultrymeat classes

• (a) intact, taking into account the presentation;

• (b) clean, free from any visible foreign matter, dirt or blood;

• (c) free of any foreign smell;

• (d) free of visible bloodstains except those which are small and unobtrusive;

• (e) free of protruding broken bones;

• (f) free of severe contusions.

In the case of fresh poultry, there shall be no traces of prior chilling.

• (a) they shall be of good conformation. The flesh shall be plump, the breast well developed, broad, long and fleshy, and the legs shall be fleshy. On chickens, young ducks or ducklings and turkeys, there shall be a thin regular layer of fat on the breast, back and thighs. On cocks, hens, ducks and young geese, a thicker layer of fat is permissible. On geese, a moderate to thick fat layer shall be present all over the carcase. In the case of breast fillet, up to 2 % in weight of cartilage (flexible tip of sternum) can be accepted;

• (b) a few small feathers, stubs (quill ends) and hairs (filoplumes) may be present on the breast, legs, back, foot joints and wing tips. In the case of boiling fowl, ducks, turkeys and geese, a few feathers, stubs (quill ends) and hairs (filoplumes) may also be present on other parts;

• (c) some damage, contusion and discoloration is permitted provided that it is small and unobtrusive and not present on the breast or legs. The wing tip may be missing. A slight redness is permissible in wing tips and follicles;

• (d) in the case of frozen or quick-frozen poultry there shall be no traces of freezer-burn as described in Annex III except those that are incidental, small and unobtrusive and not present on the breast or legs.

Article 9

Indication of chilling methods

An indication of the use of one of the following methods of chilling and the corresponding terms in the other official languages of the Union listed in Annex IV may appear on the labelling:

• (a) air chilling: chilling of poultry carcases in cold air;

• (b) air-spray chilling: chilling of poultry carcases in cold air interspersed with waterhaze or fine water spray;

• (c) immersion chilling: chilling of poultry carcases in tanks of water or of ice and water, in accordance with the counterflow process.

Article 10

Optional reserved terms

• (a) ‘Fed with … % …’;

• (b) ‘Extensive indoor’ (‘Barn-reared’);

• (c) ‘Free range’;

• (d) ‘Traditional free range’;

• (e) ‘Free range – total freedom’.

The terms referred to in the first subparagraph may be supplemented by indications referring to the particular characteristics of the respective types of farming.

The only terms that can be used to designate products from livestock raised outdoors are those listed in the first paragraph, points (c), (d) and (e).

In respect of a product other than those meeting the conditions to be labelled with the indications listed in the first paragraph, points (c), (d), or (e) no label, commercial document, publicity material or any form of advertising or any form of presentation may be used which claims, implies or suggests that the product is from livestock raised outdoors.

When free-range production referred to in the first paragraph, points (c), (d) and (e), is indicated on the label for meat from ducks and geese kept for the production of foie gras, the term ‘from foie gras production’ shall also be indicated.

• (a) these terms are consistent with the method according to which the product is made, and do not mislead consumers;

• (b) these terms do not create any confusion with the terms referred to in paragraphs 1 and 2;

• (c) the product specifications are documented;

• (d) appropriate checks are implemented under the scrutiny of the competent authorities of the concerned Member State.

Article 11

Records on optional reserved terms

• (a) the names and addresses of the producers of such poultry, who shall be registered by the competent authority of the Member State;

• (b) at the request of the competent authority, the number of birds kept by each producer per turnround;

• (c) the number and total live or carcase weight of such birds delivered and processed;

• (d) details of sales, including names and addresses of purchasers, for a minimum of 6 months following dispatch.

Producers using the types of farming referred to in Article 10(1), points (c), (d) and (e), shall, in addition to the information referred to in the first subparagraph of this paragraph, keep records of the date when birds were first given access to range.

Article 12

Supervision bodies for optional reserved terms

Bodies designated by Member States to supervise the indications referred to in Article 10 shall comply with the criteria set out in Norm ISO/IEC 17065 [^ntr7-L_202600343EN.000101-E0007], and shall be licensed and supervised by competent authorities of the Member State concerned.

Article 13

Optional indications in imported poutrymeat

Poultrymeat imported from third countries may bear one or more of the optional indications referred to in Articles 9 and 10 if it is accompanied by a certificate issued by the competent authority of the country of origin attesting to the compliance of the products concerned with the relevant provisions of this Regulation.

On receipt of a request from a third country, the Commission shall establish a list of such authorities.

Article 14

Maximum water content in poultrymeat

• (a) chicken breast fillet, with or without wishbone, without skin;

• (b) chicken breast, with skin;

• (c) chicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin;

• (d) turkey breast fillet, without skin;

• (e) turkey breast, with skin;

• (f) turkey thighs, drumsticks, legs, with skin;

• (g) deboned turkey leg meat, without skin.

These indications shall be marked in a conspicuous place so as to be easily visible, clearly legible and indelible. They shall not be in any way hidden, obscured or interrupted by other written or pictorial matter. The letters shall be at least 1 cm high on the individual packaging and 2 cm on bulk packaging.

Article 15

Notification of checks on water content

By 30 June of each year, the national reference laboratories shall notify the Commission of the results of checks referred to in Articles 5, 6 and 7 of Implementing Regulation (EU) 2026/344. The committee referred to in Article 229(1) of Regulation (EU) No 1308/2013 shall be informed by the Commission of the results of the checks.

Article 16

Board of experts in monitoring water content

A board of experts in monitoring water content in poultrymeat shall act as a coordinating body for the testing activities of the national reference laboratories. It shall consist of representatives of the Commission and national reference laboratories. The tasks of the board and of national reference laboratories, as well as the organisational structure of the board, are set out in Annex XI.

Article 17

Repeal

Regulation (EC) No 543/2008 is repealed.

References to the repealed Regulation shall be construed as references to this Regulation and to Implementing Regulation (EU) 2026/344, as appropriate, and be read in accordance with the correlation table set out in Annex XII to this Regulation.

Article 18

Entry into force

This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.

This Regulation shall be binding in its entirety and directly applicable in the Member States in accordance with the Treaties.

Done at Brussels, 6 October 2025.

For the Commission

The President

Ursula VON DER LEYEN

[^ntr1-L_202600343EN.000101-E0001]: OJ L 347, 20.12.2013, p. 671, ELI: http://data.europa.eu/eli/reg/2013/1308/oj.

[^ntr2-L_202600343EN.000101-E0002]: COM(2020) 381 final.

[^ntr3-L_202600343EN.000101-E0003]: Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (OJ L 299, 16.11.2007, p. 1, ELI: http://data.europa.eu/eli/reg/2007/1234/oj).

[^ntr4-L_202600343EN.000101-E0004]: Commission Implementing Regulation (EU) 2026/344 of 6 October 2025 laying down rules for the application of Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards marketing standards for poultrymeat (OJ L, 2026/344, 17.2.2026, ELI: http://data.europa.eu/eli/reg_impl/2026/344/oj).

[^ntr5-L_202600343EN.000101-E0005]: Commission Regulation (EC) No 543/2008 of 16 June 2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultrymeat (OJ L 157, 17.6.2008, p. 46, ELI: http://data.europa.eu/eli/reg/2008/543/oj).

[^ntr6-L_202600343EN.000101-E0006]: Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (OJ L 304, 22.11.2011, p. 18, ELI: http://data.europa.eu/eli/reg/2011/1169/oj).

[^ntr7-L_202600343EN.000101-E0007]: ISO/IEC 17065:2012 Conformity assessment – Requirements for bodies certifying products, processes and services.

ANNEX I

Names of poultry carcases referred to in Article 2, point (1)

	bg	es	cs	da	de	et	el	en	fr	hr	it	lv
1.	Пиле, бройлер	Pollo (de carne)	Kuře, brojler	Kylling, slagtekylling	Hähnchen Masthuhn	Broiler	Κοτόπουλο Πετεινοί και κότες (κρεατοπαραγωγής)	Chicken, broiler	Poulet (de chair)	Pile, brojler	Pollo, ‘Broiler’	Cālis, broilers
2.	Петел, кокошка	Gallo, gallina	Kohout, slepice, drůbež na pečení, nebo vaření	Hane, høne, suppehøne	Suppenhuhn	Kukk, kana, hautamiseks või keetmiseks mõeldud kodulind	Πετεινοί και κότες (για βράσιμο)	Cock, hen, casserole, or boiling fowl	Coq, poule (à bouillir)	Pijetao, kokoš, kokoš za pečenje ili kuhanje	Gallo, gallina Pollame da brodo	Gailis, vista (sautēšanai vai vārīšanai)
3.	Петел (угоен, скопен)	Capón	Kapoun	Kapun	Kapaun	Kohikukk	Καπόνια	Capon	Chapon	Kopun	Cappone	Kapauns
4.	Ярка, петле	Picantón, coquelet	Kuřátko, kohoutek	Poussin, Coquelet	Stubenküken	Kana- ja kukktibud	Νεοσσός, πετεινάρι	Poussin, Coquelet	Poussin, coquelet	Mlado pile i mladi pijetao	Galletto	Cālītis
5.	мъжко пиленце от генетична линия на кокошки носачки	Gallo joven	Mladý kohout	Hanekylling fra æglæggerlinjer	Bruderhahn	Noorkukk	Πετεινάρι ωοπαραγωγικής φυλής	Brother rooster	Poulet mâle de race pondeuse	Mladi pijetao	Maschio di gallina ovaiola	Jauns gailis
1.	(Млада) пуйка	Pavo (joven)	(Mladá) krůta	(Mini) kalkun	(Junge) Pute, (Junger) Truthahn	(Noor)kalkun	(Νεαροί) γάλοι και γαλοπούλες	(Young) turkey	Dindonneau, (jeune) dinde	(Mladi) puran	(Giovane) tacchino	(Jauns) tītars
2.	Пуйка	Pavo	Krůta	Avlskalkun	Pute, Truthahn	Kalkun	Γάλοι και γαλοπούλες	Turkey	Dinde (à bouillir)	Puran	Tacchino/a	Tītars
1.	(Млада) патица, пате (млада) мускусна патица, (млад) мюлар	Pato (joven o anadino), pato de Barbaria (joven), pato cruzado (joven)	(Mladá) kachna, kachnê, (mladá) Pižmová kachna, (mladá) kachna Mulard	(Ung) and (Ung) berberiand (Ung) mulardand	Frühmastente, Jungente, (Junge) Flugente (Junge Mulardente)	(Noor)part, pardipoeg. (noor) muskuspart, (noor) mullard	(Νεαρές) πάπιες ή παπάκια, (νεαρές) πάπιες Βαρβαρίας, (νεαρές) άπιες mulard	(Young) duck, duckling, (Young) Muscovy duck (Young) Mulard duck	(Jeune) canard, caneton, (jeune) canard de Barbarie, (jeune) canard mulard	(Mlada) patka, (mlada) mošusna patka, (mlada) patka mulard	(Giovane) anatra (Giovane) Anatra muta (Giovane) Anatra ‘mulard’	(Jauna) pīle, pīlēns, (jauna) muskuspīle, (jauna) Mulard pīle
2.	Патица, мускусна патица, мюлар	Pato, pato de Barbaria, pato cruzado	Kachna, Pižmová kachna, kachna Mulard	Avlsand Avlsberberiand Avlsmulardand	Ente, Flugente Mulardente	Part, muskuspart, mullard	Πάπιες, πάπιες Βαρβαρίας πάπιες mulard	Duck, Muscovy duck, Mulard duck	Canard, canard de Barbarie (à bouillir), canard mulard (à bouillir)	Patka, mošusna patka, patka mulard	Anatra Anatra muta Anatra ‘mulard’	Pīle, muskuspīle, Mulard pīle
1.	(Млада) гъска, гъсе	Oca (joven), ansarón	Mladá husa, house	(Ung) gås	Frühmastgans, (Junge) Gans, Jungmastgans	(Noor)hani, hanepoeg	(Νεαρές) χήνες ή χηνάκια	(Young) goose, gosling	(Jeune) oie ou oison	(Mlada) guska	(Giovane) oca	(Jauna) zoss, zoslēns
2.	Гъска	Oca	Husa	Avlsgås	Gans	Hani	Χήνες	Goose	Oie	Guska	Oca	Zoss
1.	(Млада) токачка	Pintada (joven)	Mladá perlička	(Ung) perlehøne	(Junges) Perlhuhn	(Noor) pärlkana	(Νεαρές) φραγκόκοτες	(Young) guinea fowl	(Jeune) pintade Pintadeau	(Mlada) biserka	(Giovane) faraona	(Jauna) pērļu vistiņa
2.	Токачка	Pintada	Perlička	Avlsperlehøne	Perlhuhn	Pärlkana	Φραγκόκοτες	Guinea fowl	Pintade	Biserka	Faraona	Pērļu vistiņa
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	lt	hu	mt	nl	pl	pt	ro	sk	sl	fi	sv
1.	Viščiukas, viščiukas broileris	Csirke, brojlercsirke	Fellus, brojler	Kuiken, braadkuiken	Kurczę, broiler	Frango	Pui de carne, broiler	Kurča, brojler	Pitovni piščanec – brojler	Broileri	Kyckling, slaktkyckling (broiler)
2.	Gaidys, višta, gaidys (arba višta) troškinti arba virti	Kakas, tyúk, sütésre vagy főzésre szánt szárnyas	Serduk, tiġieġa (tal-brodu)	Haan, hen soep- of stoofkip	Kura rosołowa	Galo, galinha	Cocoș, găină sau carne de pasăre pentru fiert	Kohút, sliepka	Petelin, kokoš, perutnina za pečenje ali kuhanje	Kukko, kana	Tupp, höna, gryt-, eller kokhöna
3.	Kaplūnas	Kappan	Ħasi	Kapoen	Kapłon	Capão	Clapon	Kapún	Kopun	Chapon (syöttökukko)	Kapun
4.	Viščiukas tabaka (arba poussin (coquelet) tipo viščiukas)	Csibe	Għattuqa, coquelet	Piepkuiken	Kurczątko	Franguitos	Pui tineri	Kurčiatko	Mlad piščanec, mlad petelin (kokelet)	Kananpoika, kukonpoika	Poussin, coquelet
5.	Gaidžiukas	Fiatal kakas (bébikakas)	Serduq tat-tip brother	Jonge haan	Kogut typu nieśnego	Irmão de poedeira	Pui masculi de carne	Kohútik	Petelin lahkega tipa	Munintarotuinen kukkopoika	Värphönstuppar
1.	Kalakučiukas	(Fiatal) pulyka	Dundjan (żgħir fl-eta)	(Jonge) kalkoen	(Młody) indyk	Peru	Curcan (tânăr)	Mladá morka	(Mlada) pura	(Nuori) kalkkuna	(Ung) kalkon
2.	Kalakutas	Pulyka	Dundjan	Kalkoen	Indyk	Peru adulto	Curcan	Morka	Pura	Kalkkuna	Kalkon
1.	Ančiukas, muskusinis ančiukas, mulardinis ančiukas	Fiatal kacsa, (fiatal) pézsmakacsa, (fiatal) Mulard-kacsa	Papra (żgħira fl-eta), papra żgħira (fellus ta’ papra) muskovy (żgħira fl-eta), papra mulard	(Jonge) eend, (Jonge) Barbarijse eend (Jonge) „Mulard”-eend	(Młoda) kaczka tuczona, (Młoda) kaczka piżmova, (Młoda) kaczka mulard	Pato, Pato Barbary, Pato Mulard	Rață (tânără), rață (tânără) din specia Cairina moschata, rață (tânără) Mulard	(Mladá kačica), káča, (Mladá) pižmová kačica, (Mladý) mulard	(Mlada) raca, račka, (mlada) muškatna raca, (mlada) mulard raca	(Nuori) ankka, (Nuori) myskiankka	(Ung) anka, ankunge (ung) mulardanka (ung) myskanka
2.	Antis, muskusinė antis, mulardinė antis	Kacsa, pézsmakacsa, Mulard-kacsa	Papra, papra muscovy, papra mulard	Eend Barbarijse eend „Mulard”-eend	Kaczka, Kaczka piżmowa, Kaczka mulard	Pato adulto, pato adulto Barbary, pato adulto Mulard	Rață, rață din specia Cairina moschata, rață Mulard	Kačica, Pyžmová kačica, Mulard	Raca, muškatna raca, mulard raca	Ankka, myskiankka	Anka, mulardanka, myskanka
1.	Žąsiukas	(Fiatal) liba	Wiżża (żgħira fl-eta), fellusa ta’ wiżża	(Jonge) gans	Młoda gęś	Ganso	Gâscă (tânără)	(Mladá) hus, húsa	(Mlada) gos, goska	(Nuori) hanhi	(Ung) gås, gåsunge
2.	Žąsis	Liba	Wiżża	Gans	Gęś	Ganso adulto	Gâscă	Hus	Gos	Hanhi	Gås
1.	Perlinis viščiukas	(Fiatal) gyöngytyúk	Farghuna (żgħira fl-eta)	(Jonge) parelhoen	(Młoda) perliczka	Pintada	Bibilică adultă	(Mladá) perlička	(Mlada) pegatka	(Nuori) helmikana	(Ung) pärlhöna
2.	Perlinė višta	Gyöngytyúk	Fargħuna	Parelhoen	Perlica	Pintada adulta	Bibilică	Perlička	Pegatka	Helmikana	Pärlhöna

Names of poultry cuts referred to in Article 2, point (2)

	bg	es	cs	da	de	et	el	en	fr	hr	it	lv
(a)	Половинка	Medio	Půlka	Halvt	Hälfte oder Halbes	Pool	Μισά	Half	Demi ou moitié	Polovica	Metà	Puse
(b)	Четвъртинка	Cuarto	Čtvrtka	Kvart	(Vorder-, Hinter-) Viertel	Veerand	Τεταρτημόριο	Quarter	Quart	Četvrt	Quarto	Ceturtdaļa
(c)	Неразделени задни четвъртинки	Cuartos traseros unidos	Neoddělená zadní čtvrtka	Sammenhængende lårstykker	Hinterviertel am Stück	Lahti lõikamata koivad	Αδιαχώριστα τεταρτημόρια ποδιών	Unseparated leg quarters	Quarts postérieurs non séparés	Neodvojene stražnje četvrti	Cosciotto	Nesadalītas kāju ceturtdaļas
(d)	Гърди	Pechuga	Prsa	Bryst	Brust, halbe Brust, halbierte Brust	Rind	Στήθος	Breast	Poitrine, blanc ou filet sur os	Prsa	Petto con osso	Krūtiņa
(e)	Бутче	Muslo y contramuslo	Stehno	Helt lår	Schenkel, Keule	Koib	Πόδι	Leg	Cuisse	Batak sa zabatkom	Coscia	Kāja
(f)	Пилешко бутче с част от гърба, прикрепен към него	Cuarto trasero de pollo	Stehno kuřete s částí zad	Kyllingelår med en del af ryggen	Hähnchenschenkel mit Rückenstück, Hühnerkeule mit Rückenstück	Koib koos seljaosaga	Πόδι από κοτόπουλο με ένα κομμάτι της ράχης	Chicken leg with a portion of the back	Cuisse de poulet avec une portion du dos	Pileći batak sa zabatkom s dijelom leđa	Coscetta	Cāļa kāja ar muguras daļu
(g)	Бедро	Contramuslo	Horní stehno	Overlår	Oberschenkel, Oberkeule	Kints	Μηρός (μπούτι)	Thigh	Haut de cuisse	Zabatak	Sovraccoscia	ciska jeb šķiņķis
(h)	бедро с костта с част от гърба, прикрепен към него	Contramuslo sin deshuesar con una porción de espalda	Nevykostěné stehno s částí hřbetu	Ikke-udbenet lår med en del af ryggen	Nicht entbeinter Oberschenkel mit Rückenstück	Kondiga kints koos seljaosaga	Μηρός (μπούτι) με κόκαλο με μέρος της πλάτης	Bone-in thigh with a portion of the back	Cuisse non désossée avec une portion du dos attachée	Zabatak s kosti i dijelom leđa	Sovraccoscia non disossata con unita parte del dorso	Neatkaulota ciska jeb šķiņķis ar muguras daļu
(i)	Кълка	Muslo	Dolní stehno (Palička)	Underlår	Unterschenkel, Unterkeule	poolkoib	Κνήμη	Drumstick	Pilon	Batak	Fuso	Stilbs
(j)	Крило	Ala	Křídlo	Vinge	Flügel	Tiib	Φτερούγα	Wing	Aile	Krilo	Ala	Spārns
(k)	Неразделени крила	Alas unidas	Neoddělená křídla	Sammenhængende vinger	Beide Flügel, ungetrennt	Lahti lõikamata tiivad	Αδιαχώριστες φτερούγες	Unseparated wings	Ailes non séparées	Neodvojena krila	Ali non separate	Nesadalīti spārni
(l)	Филе от гърди	Filete de pechuga	Prsní řízek	Brystfilet	Brustfilet, Filet aus der Brust, Filet	Rinnafilee	Φιλέτο στήθους	Breast fillet	Filet de poitrine, blanc, filet, noix	File od prsa	Filetto, fesa	Krūtiņas fileja
(m)	Филе от гърди с вилчата кост	Filete de pechuga con clavícula	Filety z prsou s klíční kostí	Brystfilet med ønskeben	Brustfilet mit Schlüsselbein	Rinnafilee koos rangluuga	Φιλέτο στήθους με κλειδοκόκαλο	Breast fillet with wishbone	Filet de poitrine avec clavicule	File od prsa s prsnom kosti	Petto (con forcella), fesa (con forcella)	Krūtiņas fileja ar atslēgas kaulu
(n)	Нетлъсто филе	Magret, maigret	Magret, maigret	Magret, maigret	Magret, Maigret	Rinnaliha („magret“ või „maigret“)	Maigret, magret	Magret, maigret	Magret, maigret	Magret	Magret, maigret	Magret, maigret
(o)	вътрешно филе	Filete interior	Vnitřní filet	Inderfilet	Innenfilet	Rinnafilee sisetükk	Φιλετάκι	Inner fillet	Filet intérieur	Minifile	Filetto interno	Iekšējā fileja
(p)	ходила	Patas	Běháky	Fødder	Fuß	Kannused	Άκρα	Feet	Pattes	Nogica	Zampe	Pēdas
(q)	крачета	Garras	Pařáty	Ben	Klaue	Pöiad	Πόδια	Paws	Parties inférieures de pattes	Stopala	Piedi	Pēdas pamatnes
(r)	шия	Cuello	Krk	Hals	Hals	Kael	Λαιμός	Neck	Cou	Vrat	Collo	Kakls
(s)	глава	Cabeza	Hlava	Hoved	Kopf	Pea	Κεφαλή	Head	Tête	Glava	Testa	Galva
(t)	пилешко филе с кожа	Suprema	Supreme	Supreme	Supreme	Väärttükk	Ανώτατο μέρος	Supreme	Suprême	File supreme	Suprema (supreme)	Krūtiņas fileja ar spārnu
(u)	вилчата кост	Fúrcula	Klíční kost	Ønskeben	Schlüsselbein	Rangluu	οστούν του στέρνου	Wishbone	Furcula (ou fourchette)	Prsna kost	Forcella	Atslēgas kauls
(v)	лопатка (скапула)	Escápula	Lopatka	Bovblad	Scapula	Abaluu	ωμοπλάτη	Scapula	Omoplate	Lopatica	Scapola	Lāpstiņa
---	---	---	---	---	---	---	---	---	---	---	---
	lt	hu	mt	nl	pl	pt	ro	sk	sl	fi	sv
(a)	Pusė	Fél	Nofs	Helft	Połówka	Metade	Jumătăți	Polená hydina	Polovica	Puolikas	Halva
(b)	Ketvirtis	Negyed	Kwart	Kwart	Ćwiartka	Quarto	Sferturi	Štvrťka hydiny	Četrt	Neljännes	Kvart
(c)	Neatskirti ketvirčiai su šlaunelėmis	Összefüggő combnegyedek	Il-kwarti ta’ wara tas-saqajn, mhux separati	Niet-gescheiden achterkwarten	Ćwiartka tylna w całości	Quartos da coxa não separados	Sferturi posterioare neseparate	Neoddelené hydinové stehná	Neločene četrti nog	Takaneljännes	Bakdelspart
(d)	Krūtinėlė	Mell	Sidra	Borst	Pierś, połówka piersi	Peito	Piept	Prsia	Prsi	Rinta	Bröst
(e)	Kulšelė	Comb	Koxxa	Hele poot, hele dij	Noga	Perna inteira	Pulpă	Hydinové stehno	Bedro	Koipireisi	Klubba
(f)	Viščiuko kulšelė su nugarėlės dalimi	Csirkecomb a hát egy részével	Koxxa tat-tiġieġa b’porzjon tad-dahar	Poot/dij met rugdeel (bout)	Noga kurczęca z częścią grzbietu	Perna inteira de frango com uma porção do dorso	Pulpă de pui cu o porțiune din spate atașată	Kuracie stehno s panvou	Piščančja bedra z delom hrbta	Koipireisi, jossa selkäosa	Kycklingklubba med del av ryggben
(g)	Šlaunelė	Felsőcomb	Il-biċċa ta’ fuq tal-koxxa	Bovenpoot, bovendij	Udo	Coxa	Pulpă superioară	Horné hydinové stehno	Stegno	Reisi	Lår
(h)	Šlaunelė su kaulu ir nugarėlės dalimi	Csontos felsőcomb a hát egy részével	Koxxa bl-għadma b’biċċa mid-dahar imqabbda magħha	Bovenpoot/bovendij met rugdeel (bout) met been	Udo z kością z częścią grzbietu	Coxa não desossada com uma porção do dorso	Partea de sus a pulpei cu os, cu o porțiune de spate atașată	Nevykostené stehno s panvou	Stegno s kostmi z delom hrbta	Luullinen reisi, jossa on kiinni osa selkää	Överlår med del av ryggben
(i)	Blauzdelė	Alsócomb	Il-biċċa t’isfel tal-koxxa (drumstick)	Onderpoot, onderdij (Drumstick)	Podudzie	Perna	Pulpă inferioară	Dolné hydinové stehno	Krača	Koipi	Ben
(j)	Sparnelis	Szárny	Ġewnaħ	Vleugel	Skrzydło	Asa	Aripi	Hydinové krídelko	Peruti	Siipi	Vinge
(k)	Neatskirti sparneliai	Összefüggő szárnyak	Ġwienaħ mhux separate	Niet-gescheiden vleugels	Skrzydła w całości	Asas não separadas	Aripi neseparate	Neoddelené hydinové krídla	Neločene peruti	Siivet kiinni toisissaan	Sammanhängande vingar
(l)	Krūtinėlės filė	Mellfilé	Flett tas-sidra	Borstfilet	Filet z piersi	Carne de peito	Piept dezosat	Hydinový rezeň	Prsni file	Rintafilee	Bröstfilé
(m)	Krūtinėlės filė su raktikauliu	Mellfilé villacsonttal	Flett tas-sidra bil-wishbone	Borstfilet met vorkbeen	Filet z piersi z obojczykiem	Carne de peito com fúrcula	Piept dezosat cu osul iadeș	Hydinový rezeň s kosťou	Prsni file s prsno kostjo	Rintafilee solisluineen	Bröstfilé med nyckelben
(n)	Magret, maigret tipo anties (arba žąsies) krūtinėlės filė	Bőrös kacsamellfilé vagy bőrös libamellfilé (magret, maigret)	Magret, maigret	Magret	Magret	Magret, maigret	Tacâm de pasăre, Spinări de pasăre	Magret	Magret	Magret, maigret	Magret, maigret
(o)	Vidinė filė	Belső filé	Flett intern	Binnenfilet	Filet wewnętrzny	Filete interior	File interior	Vnútorné filé	Notranji file	Sisäfilee	Innerfilé
(p)	Kojos	Láb	Saqajn	Voet	Stopy	Patas	Picior	Nohy	Stopalo	Jalka	Fötter
(q)	Pėdos	Talp	Is-saqajn bid-dwiefer tal-annimal	Klauw	Łapy	Pés	Labe	Nôžky	Spodnji del stopala	Varvasosa	Tåpartier
(r)	Kaklelis	Nyak	Għonq	Hals	Szyja	Pescoço	Gât	Krk	Vrat	Kaula	Hals
(s)	Galva	Fej	Ras	Kop	Głowa	Cabeça	Cap	Hlava	Glava	Pää	Huvud
(t)	Krūtinėlė su sparno dalimi	Mellfilé szárnytővel („supreme”)	Suprem	Suprême	Filet supreme	Supremo	Supremă	Supreme	Prsi brez kosti s kožo in nadlahtnico	Supreme	Suprême
(u)	Krūtinkaulio išsišakojimas	Villacsont	Klavikola	Vorkbeen	Obojczyk	Fúrcula	Claviculă	Kľúčna kosť	Ključnica	Solisluu	Nyckelben
(v)	Mentė	Lapocka	Skapula	Schouderblad	Łopatka	Escápula	Scapulă	Lopatka	Lopatica	Lapaluu	Skulderblad

ANNEX II

Cut separating thigh/leg and back referred to in Article 2, point 2, second subparagraph

• — delineation of hip joint

Image omitted; see official source

Cut separating thigh and drumstick

• — delineation of knee joint

Image omitted; see official source

ANNEX III

Description of freezer burn as referred to in Article 8(3), point (d)

Freezer-burn (in the sense of a reduction in quality) is the local or area-type irreversible drying up of skin and/or flesh which may produce changes:

• — in the original colour (mostly getting paler), or

• — in flavour and smell (flavourless or rancid), or

• — in texture (dry, spongy).

ANNEX IV

Chilling methods referred to in Article 9

	bg	es	cs	da	de	et	el	en	fr	hr	it	lv
1.	Въздушно охлаждане	Refrigeración por aire	Vzduchem (Chlazení vzduchem)	Luftkøling	Luftkühlung	Ōhkjahutus	Ψύξη με αέρα	Air chilling	Refroidissement à l’air	Hlađenje strujanjem zraka	Raffreddamento ad aria	Dzesēšana ar gaisu
2.	Въздушно-душово охлаждане	Refrigeración por aspersión ventilada	Vychlazeným proudem vzduchu s postřikem	Luftspraykøling	Luft-Sprühkühlung	Ōhkpiserdusjahutus	Ψύξη με ψεκασμό	Air spray chilling	Refroidissement par aspersion ventilée	Hlađenje raspršivanjem zraka	Raffreddamento per aspersione e ventilazione	Dzesēšana ar gaisu un smidzināšanu
3.	Охлаждане чрез потапяне	Refrigeración por immersión	Ve vodní lázni ponořením	Neddypningskøling	Gegenstrom-Tauchkühlung	Sukeljahutus	Ψύξη με βύθιση	Immersion chilling	Refroidissement par immersion	Hlađenje uranjanjem u vodu	Raffreddamento per immersione	Dzesēšana iegremdējot
---	---	---	---	---	---	---	---	---	---	---	---
	lt	hu	mt	nl	pl	pt	ro	sk	sl	fi	sv
1.	Atšaldymas oru	Levegős hűtés	Tkessih bl-arja	Luchtkoeling	Owiewowa	Refrigeração por ventilação	Refrigerare în aer	Chladené vzduchom	Zračno hlajenje	Ilmajäähdytys	Luftkylning
2.	Atšaldymas drėgnu oru	Permetezéses hűtés	Tkessih b’air spray	Lucht-sproeikoeling	Owiewowo-natryskowa	Refrigeração por aspersão e ventilação	Refrigerare prin dușare cu aer	Chladené sprejovaním	Hlajenje s pršenjem	Ilmasprayjäähdytys	Evaporativ kylning
3.	Atšaldymas panardinant	Bemerítéses hűtés	Tkessiħ b’immersjoni	Dompelkoeling	Zanurzeniowa	Refrigeração por imersão	Refrigerare prin imersiune	Chladené vo vode	Hlajenje s potapljanjem	Vesijäähdytys	Vattenkylning

ANNEX V

Types of farming referred to in Article 10(1)

	bg	es	cs	da	de	et	el	en	fr	hr	it	lv
(a)	Хранена с … % … гъска, хранена с овес	Alimentado con … % de … Oca engordada con avena	Krmena (čím) … % (čeho) … Husa krmená ovsem	Fodret med … % … Havrefodret gås	Mast mit … % … Hafermastgans	Söödetud …, mis sisaldab … % … Kaeraga toidetud hani	Έχει τραφεί με … % … Χήνα που παχαίνεται με βρώμη	Fed with … % of … Oats fed goose	Alimenté avec … % de … Oie nourrie à l’avoine	Hranjeno s … % … Guska hranjena zobi	Alimentato con il … % di … Oca ingrassata con avena	Barība ar … % … ar auzām barotas zosis
(b)	Екстензивно закрито (отгледан на закрито)	Extensivo en interior	Extenzivní v hale	Ekstensivt staldopdræt (skrabe …)	Extensive Bodenhaltung	Ekstensiivne seespidamine (lindlas pidamine)	Εκτατικής εκτροφής	Extensive indoor (barnreared)	Élevé à l’intérieur: système extensif	Ekstenzivan uzgoj u zatvorenim objektima	Estensivo al coperto	Turēšana galvenokārt telpās (“Audzēti kūtī”)
(c)	Свободен начин на отглеждане	Campero	Volný výběh	Fritgående	Freilandhaltung	Vabapidamine	Ελεύθερης βοσκής	Free range	Sortant à l’extérieur	Slobodan uzgoj	All’aperto	Brīvā turēšana
(d)	Традиционен свободен начин на отглеждане	Campero tradicional	Tradiční volný výběh	Frilands …	Bäuerliche Freilandhaltung	Traditsiooniline vabapidamine	Πτηνοτροφείο παραδοσιακά ελεύθερης βοσκής	Traditional free range	Fermier–élevé en plein air	Tradicionalni slobodan uzgoj	Rurale all’aperto	Tradicionālā brīvā turēšana
(e)	Свободен начин на отглеждане – пълна свобода	Campero criado en total libertad	Volný výběh – úplná volnost	Frilands … opdrættet i fuld frihed	Bäuerliche Freilandhaltung Unbegrenzter Auslauf	Täieliku liikumisvabadusega traditsiooniline vabapidamine	Πτηνοτροφείο απεριόριστης τροφής	Free-range – total freedom	Fermier–élevé en liberté	Slobodan uzgoj – neograničeni ispust	Rurale in libertà	Pilnīgā brīvība
---	---	---	---	---	---	---	---	---	---	---	---
	lt	hu	mt	nl	pl	pt	ro	sk	sl	fi	sv
(a)	Lesinta … % … Avižomis penėtos žąsys	… %-ban …-val/vel etetve Zabbal etetett liba	Mitmugħa bi … % ta’ … Wiżża mitmugħa bilħafur	Gevoed met … % … Met haver vetgemeste gans	Żywione z udziałem … % … tucz owsiany (gęsi)	Alimentado com … % de … Ganso engordado com aveia	Furajate cu … % de … Gâște furajate cu ovăz	Kŕmené … % … husi kŕmené ovsom	Krmljeno z … % gos, krmljena z ovsom	Ruokittu rehulla, joka sisältää … % Kauralla ruokittu hanhi	Utfodrad med … % … Havreutfodrad gås
(b)	Ekstensyvus paukščių auginimas patalpose (tvartuose)	Istállóban külterjesen tartott	Imrobbija ġewwa: sistema estensiva	Scharrel … binnengehouden	Ekstensywny chów ściółkowy	Produção extensiva em interior	Crescute în spații închise – sistem extensiv	Chované na hlbokej podstielke (chov v hale)	Ekstenzivna zaprta reja	Laajaperäinen sisäkasvatus	Extensivt uppfödd inomhus
(c)	Laisvai auginami paukščiai	Szabadtartás	Trobbija fil-beraħ (free range)	Scharrel … met uitloop	Chów wybiegowy	Produção em semiliberdade	Creștere liberă	Výbehový chov (chov v exteriéri)	Prosta reja	Vapaa laidun	Tillgång till utomhusvistelse
(d)	Tradiciškai laisvai auginami paukščiai	Hagyományos szabadtartás	Trobbija fil-beraħ tradizzjonali	Boerenscharrel … met uitloop Hoeve … met uitloop	Tradycyjny chów wybiegowy	Produção ao ar livre	Creștere liberă tradițională	Chované navol’no	Tradicionalna prosta reja	Vapaa laidun – perinteinen kasvatustapa	Traditionell utomhusvistelse
(e)	Visiškoje laisvėje auginami paukščiai	Teljes szabadtartás	Trobbija fil-beraħ – libertà totali	Boerenscharrel … met vrije uitloop Hoeve … met vrije uitloop	Chów wybiegowy bez ograniczeń	Produção em liberdade	Creștere liberă totală	Úplne vol’ný chov	Prosta reja – neomejen izpust	Vapaa laidun – täydellinen liikkumavapaus	Uppfödd i full frihet

ANNEX VI

Conditions referred to in Article 10(1)

• (a) Fed with …% of …

Reference to the following particular feed ingredients presumes:

• (i) in the case of cereals, they account for at least 65 % by weight of the feed formula given during the greater part of the fattening period, which may not include more than 15 % of cereal by-products; however, where reference is made to one specific cereal, it shall account for at least 35 % of the feed formula used, and for at least 50 % in the case of maize;

• (ii) in the case of pulses or green vegetables they account for at least 5 % by weight of the feed formula given during most of the fattening period;

• (iii) in the case of dairy products, they account for at least 5 % by weight of the feed formula given during the finishing stage.

The term ‘Oats-fed goose’ may however be used where the geese are fed during the finishing stage of 3 weeks not less than 500 g of oats per day.

• (b) Extensive indoor (barn-reared)

Use of this term implies:

• (i) the stocking rate per m² floor space does not exceed, in the case of:

• — chickens, young cocks, capons: 15 birds but not more than 25 kg liveweight,

• — ducks, guinea fowl, turkeys: 25 kg liveweight,

• — geese: 15 kg liveweight;

• (ii) the birds are slaughtered, in the case of:

• — chickens at 56 days or later,

• — turkeys at 70 days or later,

• — geese at 112 days or later,

• — Peking ducks: 49 days or later,

• — Muscovy ducks: 70 days or later for females, 84 days or later for males,

• — female Mulard ducks: 65 days or later,

• — guinea fowl: 82 days or later,

• — young geese (goslings): 60 days or later,

• — young cocks: 90 days or later,

• — capons: 140 days or later.

• (c) Free range

Use of this term implies:

• (i) the stocking rate in the house and the age of slaughter are in accordance with the limits fixed under point (b), except for chickens, for which the stocking rate may be increased to 27,5 kg liveweight per m², but not more than 13 birds, and for capons, for which the stocking rate shall not exceed 7,5 and not more than 27,5 kg liveweight per m²;

• (ii) the birds have had during at least half their lifetime continuous daytime access to open-air runs comprising an area mainly covered by vegetation of not less than:

• — 1 m² per chicken or guinea fowl,

• — 2 m² per duck or per capon,

• — 4 m² per turkey or goose.

In the case of guinea fowls, open-air runs may be replaced by a perchery having a floor surface of at least that of the house and a height of at least 2 m. Perches of at least 10 cm length are available per bird in total (house and perchery);

• (iii) the feed formula used in the fattening stage contains at least 70 % of cereals;

• (iv) the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m² surface of the house. Each pophole for goose has to be at least 4 m.

• (d) Traditional free range

Use of this term implies:

• (i) the indoor stocking rate per m² does not exceed in the case of:

• — chickens: 12 but not more than 25 kg liveweight; however, in the case of mobile houses not exceeding 150 m² floor space and which remain open at night, the stocking rate may be increased to 20, but not more than 40 kg liveweight per m²,

• — capons: 6,25 (up to 91 days of age: 12) but not more than 35 kg liveweight,

• — Muscovy and Peking ducks: 8 males but not more than 35 kg liveweight, 10 females but not more than 25 kg liveweight,

• — Mulard ducks: 8 but not more than 35 kg liveweight,

• — guinea fowl: 13 but not more than 25 kg liveweight,

• — turkeys: 6,25 (up to 7 weeks of age: 10) but not more than 35 kg liveweight,

• — geese: 5 (up to 6 weeks of age: 10), 3 during last 3 weeks of fattening if kept in claustration, but not more than 30 kg liveweight;

• (ii) the total usable area of poultryhouses at any single production site does not exceed 1 600 m²;

• (iii) each poultryhouse does not contain more than:

• — 4 800 chickens,

• — 5 200 guinea fowl,

• — 4 000 female Muscovy or Peking ducks or 3 200 male Muscovy or Peking ducks or 3 200 Mulard ducks,

• — 2 500 capons, geese and turkeys;

• (iv) the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m² surface of the house;

• (v) there is continuous daytime access to open-air runs at least as from the age of:

• — 6 weeks in the case of chickens, and capons,

• — 8 weeks in the case of ducks, geese, guinea fowl and turkeys;

• (vi) open-air runs comprise an area mainly covered by vegetation amounting to at least:

• — 2 m² per chicken or Muscovy or Peking duck or guinea fowl,

• — 3 m² per Mulard duck,

• — 4 m² per capon, as from 92 days (2 m² up to 91st day),

• — 6 m² per turkey,

• — 10 m² per goose.

In the case of guinea fowls, open-air runs may be replaced by a perchery having a floor surface of at least double that of the house and a height of at least 2 m. Perches of at least 10 cm length are available per bird in total (house and perchery);

• (vii) the birds fattened are of a slow-growing strain;

• (viii) the feed formula used in the fattening stage contains at least 70 % of cereals;

• (ix) the minimum age at slaughter is:

• — 81 days for chickens,

• — 150 days for capons,

• — 49 days for Peking ducks,

• — 70 days for female Muscovy ducks,

• — 84 days for male Muscovy ducks,

• — 92 days for Mulard ducks,

• — 94 days for guinea fowl,

• — 140 days for turkeys and geese marketed whole for roasting,

• — 98 days for female turkeys intended for cutting up,

• — 126 days for male turkeys intended for cutting up,

• — 95 days for geese intended for the production of foie gras and magret,

• — 60 days for young geese (goslings);

• (x) finition in claustration does not exceed:

• — or chickens after 90 days of age: 15 days,

• — for capons: 4 weeks,

• — for geese and Mulard ducks intended for the production of foie gras and magret, after 70 days of age: 4 weeks.

• (e) Free range – total freedom

The use of this term implies conformity with the criteria set out under point (d), except that the birds shall have continuous daytime access to open-air runs of unlimited area.

In the event of restrictions, including veterinary restrictions adopted under Union law to protect public and animal health, having the effect of restricting the access of poultry to open-air runs, poultry reared in accordance with the production methods described in the first subparagraph, points (c), (d) and (e), with the exception of guinea fowls reared in percheries, may continue to be marketed with a special reference to the method of rearing for the duration of the restriction.

ANNEX VII

Maximum water content in chicken carcasses referred to in Article 14(1)

The total water content in chickens, determined by the method of analysis described in Annex I to Implementing Regulation (EU) 2026/344, is compared with the limit value given by the following formulae:

• (a) Air chilling

Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 % [^ntr1-L_202600343EN.002801-E0001], the highest permissible limit for the total water content (WG) in grams as determined by this method is given by the following formula (including confidence interval):

chickens: WG = 3,65 × RPA + 42.

• (b) Air-spray chilling

Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 4,5 % [^ntr1-L_202600343EN.002801-E0001], the highest permissible limit for the total water content (WG) in grams as determined by this method is given by the following formula (including confidence interval):

chickens: WG = 3,79 × RPA + 42.

• (c) Immersion chilling

Assuming a technically unavoidable water absorption during preparation of 7 % [^ntr1-L_202600343EN.002801-E0001] the highest permissible limit for the total water content (WG) in grams as determined by this method is given by the following formula (including confidence interval):

chickens: WG = 3,93 × RPA + 42.

• (d) Other chilling methods or a combination of two or more of the methods defined in Article 9

Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 % [^ntr1-L_202600343EN.002801-E0001], the highest permissible limit for the total water content (WG) in grams as determined by this method is given by the following formula (including confidence interval):

chickens: WG = 3,65 × RPA + 42.

If the average water content (WA) of the seven carcases as calculated under point 6.2 of Annex I to Implementing Regulation (EU) 2026/344 does not exceed the value given in point 1 (WG), the quantity of poultry subjected to the check shall be considered up to standard.

[^ntr1-L_202600343EN.002801-E0001]: Calculated on the basis of the carcase, exclusive of absorbed extraneous water.

ANNEX VIII

Maximum water content in poultrymeat cuts referred to in Article 14(2)

The total water content in poutrymeat cuts, determined by the method of analysis described in Annex II to Implementing Regulation (EU) 2026/344, is compared with the limit values as follows:

Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %, 4 % or 6 % [^ntr1-L_202600343EN.002901-E0001] depending on the type of products and chilling methods applied, the highest permissible W/RP (ratio between the total water and protein content) ratios as determined by this method are as follows:

	Air chilled	Air-spray chilled	Immersion chilled
Chicken breast fillet; without skin	3,40	3,40	3,40
Chicken breast; with skin	3,40	3,50	3,60
Chicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin	4,05	4,15	4,30
Turkey breast fillet; without skin	3,40	3,40	3,40
Turkey breast, with skin	3,40	3,50	3,60
Turkey thighs, drumsticks, legs, with skin	3,80	3,90	4,05
Deboned turkey leg meat, without skin	3,95	3,95	3,95

In case of other chilling methods or a combination of two or more of the methods defined in Article 9, the unavoidable water content is assumed to amount to 2 % and the highest permissible W/PR ratios are those fixed for the air chilling method in the table above.

If the average WA/RPA ratio of the five cuts as calculated from the values under point 6.2 of Annex II to Implementing Regulation (EU) 2026/344 does not exceed the ratio given in this Annex, the quantity of poultry cuts subjected to the check is considered up to standard.

[^ntr1-L_202600343EN.002901-E0001]: Calculated on the basis of the cut, exclusive of absorbed extraneous water. For (skinless) fillet and deboned turkey leg meat, the percentage is 2 % for each of the chilling methods.

ANNEX IX

Maximum levels of water absorbed in chicken carcasses referred to in Article 14(3)

The total water absorbed in chicken carcasses, determined by the method described in Annex III to Implementing Regulation (EU) 2026/344 is compared with the limit values as follows:

• (1) the result must not exceed the following percentages of the initial weight of the carcase or any other figure allowing compliance with the maximum total extraneous water content:

• — air chilling: 0 %,

• — air-spray chilling: 2,0 %,

• — immersion chilling: 4,5 %;