Cibao Meat Trademark

Cibao Meat Trademark

Author: Panagiota Betty Tufariello – Founder of Intellectulaw™ Law Offices of P.B. Tufariello, P.C.

The registration issued on December 22, 2015, was issued U.S. Trademark Registration No. 4,875,129 and it will remain in force for as long as the trademark is being used in commerce, and so long as the registration is properly maintained.

The mark was first adopted on April 17, 2015 for use in connection with processed meat, namely cooked sausage. It is currently being used in connection with, among other things cured Dominican Longaniza. Specimens of the product can be viewed at cibaomeat.com. According to Wikipedia, Dominican Style Longaniza has been generally home-made, and made since colonial times. It is prepared with the juice of bitter oranges or lime, garlic, oregano and salt. Pork intestines are used for the casing. The homemade longaniza is left to cure in the sun for some days. It is eaten fried in its own fats, or in vegetable oil. Best quality longaniza usually has a 30% lean fat content.

We congratulate Cibao Meat Products, Inc. on their latest addition to their Cibao Family of Products and we are excited to have played a roll in the registration of the INCARNA trademark.

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