(b)

where the fresh meat has been obtained from animals which do not come from an infected holding subject to prohibition measures pursuant to Article 3 (2) (b) of Directive 64/432/EEC: (i) heat treatment different from that referred to in (a) in which the internal temperature is raised to at least 70 ºC, or treatment consisting in natural fermentation and maturation of not less than nine months for boned or boneless hams weighing not less than 5 75 kg and having the following characteristics: - aw value of not more than 0 793, pH value of not more than 6.

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Source: EUR-Lex (Cellar) · retrieved 2026-11-09 · Text as adopted (Official Journal); later amendments are not incorporated in this text.