10 Spanish designations of origin to taste at least once in life

Spanish cuisine is palpable proof of the long history and ancient traditions that run through Spaniards’ veins. Spanish gastronomy forms part of the country’s day-to-day culture and has the power to conquer anyone’s taste buds. One bite is never enough and this explains why Spain is such an enticing destination for so many people. While Spanish cooking is a universe in itself, there are some products that stand out for their exceptional intensity.

What does ‘designation of origin’ mean?

The principle of protected designation of origin (P.D.O) comes from the European Union’s framework for food and wine quality standards. This recognition is granted only to foodstuffs and wines of unsurpassable quality produced in specific geographical regions of Europe.

More than two hundred Spanish products have attained this notable distinction. The following is a compilation of the Spanish products and confections with such distinction that tasting them is an experience not to be missed.

10 delightful designations of origin for the palate

Ribera del Duero wine

Ribera del Duero is a designation of origin wine whose name is instantly recognisable, both nationally and internationally. Ribera del Duero wines are cultivated on more than 26,000 hectares spread throughout the regions of Burgos, Segovia, Soria and Valladolid. The fermentation of the red tempranillo grape makes these wines, especially its red variants, unmistakable. Other varieties of rosé and white wines under the Ribera del Duero designation of origin are notable for their fruity overtones.

Rioja wine

Wines from La Rioja region are an inevitable classic to be tasted at least once. These famous wines are elaborated in the regions of La Rioja, Basque Country and Navarre and even a winery in Castile and León. The exquisitely fruity tastes and velvety texture of Rioja red wines are the most highly acclaimed.

Manchego cheese

As its name indicates, this cheese comes from the land of Don Quijote. Its crafting requires sheep milk from La Mancha region of Spain and a little patience.

The process can take between one month and two years, particularly for a robust mature cheese or those varieties that take on hints of sharp or even spicy seasoning.

Jabugo Iberian ham

Jabugo Iberian ham, Spain’s most globally recognised foodstuff, springs from the stunning surroundings of the Sierra de Aracena Natural Park and Aroche Peaks in the province of Huelva. The soft and light texture of Jabugo ham and its smokey and slightly nutty taste simply melts in the mouth.

Asturian cider

The cider from Asturias has its origins in the nearly one thousand hectares of apple orchards found throughout the region. Once fermented, this fruit results in a beverage blending tangy hints of bittersweet tastes.

Asturian cider and its kindred traditions are firmly rooted in the local culture and form part of Spain’s cultural heritage.  

Cabrales cheese

Asturias offers yet another produce of designation of origin. Named for the town of its inception, Cabrales blue cheese can be made with either goat, cow or sheep milk. This soft cheese laced with greenish-blue specks has an aroma as strong as its taste.

Piquillo pepper from Lodosa

The piquillo pepper of Lodosa is cultivated in eight regions of Navarre. Tender and vividly red in colour, this sweet pepper is a popular tinned food and widely used in many recipes. Piquillo pepper is so popular that it is commonly dubbed the ‘red gold of Navarre’.

Valencian rice

Any mention of Valencia and one cannot help but think of paella, its most famous dish.

Although countless debates have been held in Spain about which ingredients a paella should have, one thing is clearly agreed upon: paella must be cooked with Valencian rice. Its three distinct varieties are Albufera, Bomba and Senia.

Torta del Casar cheese

The small village of Casar de Cáceres has managed to create a delicacy that reaps the essence of the region of Extremadura. Torta del Casar cheese is made with sheep’s milk and is characterised by a hard crust, which acts as a recipient for the delicious creamy cheese found inside.

You can also read this article in Spanish.

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