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Pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012, Croatia's application to register the name ‘Paška janjetina’ was published in the Official Journal of the European Union (2).
Ne, ne znam kakoEurLex-2 EurLex-2
entering a name in the register of protected designations of origin and protected geographical indications (‘Lička janjetina’ (PGI))
Ne mogu vam pomoći, ako mi ne kažete istinuEurlex2019 Eurlex2019
‘Paška janjetina’ is packaged, i.e. wrapped in plastic film, after slaughter in slaughterhouses on the island of Pag, before the product is placed on the market, to ensure the meat remains fresh and retains its quality and above all hygiene.
Ne, slobodni steEurLex-2 EurLex-2
‘Lička janjetina’ is labelled in the slaughterhouse by placing an indelible mark on the haunches, shoulders or ribs of the chilled carcass.
Otkrio sam...... moguči propust naše taktikeEurlex2018q4 Eurlex2018q4
Packaging ‘Paška janjetina’ in slaughterhouses after slaughtering prevents the meat from coming into contact with some of the sources of microbial contamination while it is being handled or transported.
Izbjegavaj mladalačke žudnjeEurLex-2 EurLex-2
When ‘Lička janjetina’ is cooked, the fat gradually melts and the meat becomes juicy and tender and develops an intense, but not overpowering, taste and aroma of mutton; the aromatic profile of ‘Lička janjetina’ contains volatile compounds (aldehydes, alcohols, ketones) from the feed of the Lika Curly lambs, containing plant species from the pastures and meadows in the geographical area where the Lika Curly is bred.
Wayne, napuni crijevo!eurlex-diff-2018-06-20 eurlex-diff-2018-06-20
The fresh meat of ‘Lička janjetina’ ranges from bright to a more intense red in colour and has a delicate muscle structure, with firm deposits of subcutaneous and visceral fat, which are white with a yellowish tint, and an intense, but not overpowering, aroma of mutton.
Znaš to kao i ja, duhovi baš ne vide sjene siveeurlex-diff-2018-06-20 eurlex-diff-2018-06-20
As no statement of opposition under Article 51 of Regulation (EU) No 1151/2012 has been received by the Commission, the name ‘Lička janjetina’ should therefore be entered in the register,
Čini se da njihov bog štiti svoju djecuEurlex2018q4 Eurlex2018q4
When placed on the market, ‘Paška janjetina’ must be wrapped in a transparent, self-adhesive plastic film.
Ti čak nisi naručila nešto što se priprema s peršinomEurLex-2 EurLex-2
The young, lightweight lambs slaughtered to produce ‘Paška janjetina’ must be no more than 45 days old (calculated from the date of lambing to the date of slaughter) at the time of slaughter and have been kept with the sheep on the pasture and fed solely on sheep’s milk until they are slaughtered.
Završit ću u zatvoru, a ti želiš kavu?EurLex-2 EurLex-2
‘Lička janjetina’ is eaten in cooked form only.
Recimo, da ih ne nađeš?Što onda?Eurlex2018q4 Eurlex2018q4
‘Paška janjetina’ is the name that has always been used, as evidenced by numerous historical records, and the same name is used to this day in everyday speech and in trade (Evidence of the use of the name in everyday speech and in trade).
Kida, kada si dođeš na prijestol razumjeti ćešEurLex-2 EurLex-2
The fatty tissue of Pag lambs used to produce ‘Paška janjetina’ (subcutaneous and abdominal) must be white in colour, without any yellowish or yellow tinges.
Vanzemaljska jajašca, razumiješ?EurLex-2 EurLex-2
As no statement of opposition under Article 51 of Regulation (EU) No 1151/2012 has been received by the Commission, the name ‘Paška janjetina’ should therefore be entered in the register,
Nije bio toliko u strahu da ne bi spavao s Bermanovom ženomEurLex-2 EurLex-2
Recipes for preparing ‘Lička janjetina’ are referred to in various culinary publications, such as, for example, in the series ‘Hrvatska tradicionalna jela i pila’ [Traditional Croatian foods and beverages].
Trebaš da sakriješ sve što nije neophodnoEurlex2018q4 Eurlex2018q4
The age and weight of lambs when slaughtered to produce ‘Paška janjetina’ are the result of the tradition of sheep-breeding on the island of Pag, where very young lambs (up to 45 days old) are slaughtered to obtain light carcasses (weighing up to 10 kg).
Makni mi se s puta i zbog mene ćeš izgledati kao genijeEurLex-2 EurLex-2
‘Paška janjetina’ is placed on the market only when fresh, in the form of a carcass or half-carcass (obtained by separating the carcass along the line of separation, which runs through the middle of each vertebra and the head and through the middle of the sacrum, sternum and pelvic bones), without the organs of the digestive system, the spleen, skin or lower parts of the leg.
Prilično su dobri.Pa, nemojte dugoEurLex-2 EurLex-2
Research has shown that the feed, the plant communities of the Lika pasturelands and meadows and the composition of the feed ration play a vital role in determining the aromatic profile of ‘Lička janjetina’.
Naziv je suviše dugEurlex2018q4 Eurlex2018q4
‘Paška janjetina’ is special on account of the age-old practice among the shepherds of Pag of not separating the lambs from the sheep after lambing and of slaughtering suckling lambs.
Svi su znali da bi otišla iz ovog mrtvog gradaEurLex-2 EurLex-2
A dressed carcass used to produce ‘Lička janjetina’ ranges from 12 kg to 18 kg in weight and up to 80 cm in length.
Ja uvijek mislim da sam još uvijek trinaestogodišnji dječak...... koji ne zna kako biti odrastao, i koji se pretvara...... živi moj život i vodi bilješke za trenutak kada ću stvarno morati živjetiEurlex2018q4 Eurlex2018q4
Pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012, Croatia's application to register the name ‘Lička janjetina’ was published in the Official Journal of the European Union (2).
Nisam ja mačka, niti išta slično!Eurlex2019 Eurlex2019
Lambs of the Lika Curly breed which are used to produce ‘Lička janjetina’ are slaughtered when they are between 90 and 160 days old and have a body weight of between 22 kg and 36 kg.
Zato što je taj kovčeg pun papira, a pukovnik je veliki čitalac?Eurlex2018q4 Eurlex2018q4
The high concentration of salt in the soil and frequent ‘salt sediments’ directly affect the structure and quality of the vegetation, which in turn affects the quality of Pag sheep’s milk and of the meat of ‘Paška janjetina’ (Mioč et al., 2011, Program uzgoja ovaca u Republici Hrvatskoj (Programme of sheep breeding in Croatia), Zagreb).
Ne znam šta je krenulo pogrešnoEurLex-2 EurLex-2
The carcass of lambs used to produce ‘Paška janjetina’ belongs to the category of carcasses weighing up to 13 kg.
Nije ni vrijeme ni mjesto za toEurLex-2 EurLex-2
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