The Ibores Cheese Designation of Origin is made with raw goat's milk from the Serrana, Verata and Retinta breeds in extensive or semi-extensive systems. These breeds are characterised by their hardiness and ability to adapt to the extreme conditions of the climate and terrain of the production area.

History

The origin of Ibores cheese in the production area is very old, the first reference dates back to 1465, when it was traded in the town of Trujillo every Thursday, a town which was granted the privilege of holding a free market by Henry IV of Castile. The town of Trujillo still conserves a street in honour of livestock farmers and cattle, "calle de los cabreros" (street of the goatherds), where they used to go to the market.

There is a wide variety of landscapes in the production area, from the high peaks to the Trujillo plains, and a whole range of ecosystems from cultivated fields to holm oak and cork oak forests typical of the Mediterranean flora. The shallow, low-fertility soils allow the development of good quality annual and perennial pastures of low abundance. The acudao climate has cold winters and very hot summers.

There are three types of cheese in this designation:

Arzúa-Ulloa: soft cheese with at least a six-day ripening period. It has a cylindrical shape with rounded edges, a thin and elastic rind of a smooth, dark yellow colour, which may have a transparent anti-mildew cover. The characteristic of this cheese is that its height cannot be greater than the radius. The paste is raw white to light yellow in colour, shiny and without cracks, although small holes may appear unevenly. It reminds of the smell of butter and yoghurt, with hints of vanilla and walnut. Its taste is low in acidity and slightly salty, reminiscent of milk. In the mouth it is firm and melts.

Arzúa-Ulloa de granja: the same as the previous one, except that all the cows come from the farm that makes the cheese.

Arzúa-Ulloa curado: in this case the ripening period is at least six months, its shape is cylindrical, and sometimes the upper face is concave. The rind does not appear well differentiated, with a very intense yellow colour and a greasy appearance. The paste is intense yellow and lighter in the central area, very compact and with few holes. It has a very intense aroma, of rancid butter, with a spicy sensation. The taste of butter is salty with a touch of spice and notes of nuts. The dry edges make it difficult to cut this cheese.

History

Livestock farming in Galicia has been a very important practice for centuries, there are historical references dating back to Greek times, the Greek historian Polybius (204-122 BC) talks about the importance of livestock farming in this area of the peninsula. Cheese was the product that Galician farmers made from surplus milk that was not consumed or sold directly. The "Spanish Inventory of Traditional Products", published by the Ministry of Agriculture, Fisheries and Food in 1996, contains a description of Arzúa cheese, its production, uses, etc. Other publications, such as the 'Catalogue of Spanish Cheeses' of 1973 or 'Alimentos de España. Denominations of Origin and Quality", from 1993, there are references to this cheese.

The production area of the Arzúa – Ulloa Cheese comprises the eastern part of the province of La Coruña and the south-western part of Lugo, so that the defined area is in the centre of Galicia. This geographical area has an ideal climate for the growth of top quality pastures; which makes the milk have the optimum characteristics for the production of these cheeses.

Purchase in origin in our FASCINATING PLACES Sobrado do Monxes.

Idiazábal cheese has been protected by the PDO since 1987, and we can differentiate it by the corresponding logo. It is a cylindrical cheese, with flat sides and a hard, smooth rind. It is pale yellow in colour; dark brown for those who have undergone smoking. Idiazábal cheese has a homogeneous colour, between whitish and pale yellow. It may have irregular holes distributed randomly and in small numbers.

Its aroma is intense, milky and smoky if it has been smoked. In the mouth it is balanced, with a taste of mature milk and natural rennet. In addition, Idiazábal cheese has a slight spicy touch and a medium salinity.

Seven litres of raw unpasteurised sheep's milk are needed to make one kilo of cheese. Animal rennet is used to coagulate the milk. Its production is seasonal, following the biological rhythms of the sheep. Between March and June is the period of maximum milk production.

We can find this Idiazábal cheese in the market as a whole piece or in wedges. In any of the formats, its consumption is recommended due to its high calcium content, important in the prevention of osteoporosis. Besides, its low content in carbohydrates makes us produce more saliva, helping to prevent dental caries.

History

There is archaeological evidence that grazing existed in the Basque Country around 2,200 BC. There are also medieval documents on the use of the pastures and the ways in which they were exploited. Idiazábal is a small town in Gipuzkoa where shepherds sold their summer cheese production at the end of the high altitude grazing when they had to return to the winter pastures.

The area of production of Idiazábal Cheese includes the natural areas where Latxa and Carranzana sheep are spread in Alava, Bizkaia, Gipuzkoa and Navarre, except for the municipalities that form part of the Roncal Valley.

It is a mountainous territory, with heights of 1,500 metres, which makes communications difficult and has favoured the pastoral system. The predominant oceanic climate, with abundant rainfall, favours the development of vegetation, which is used by the sheep.

Purchase in origin in our FASCINANT PLACES Vitoria, San Sebastian, Bilbao, Orduña and Pamplona.

The most characteristic element of this cheese is its mushroom shape, in which two parts can be distinguished, on the one hand there is the cylindrical base and on the other the top hat with a diameter slightly larger than the base, which gives it this peculiar shape. It is sold fresh or aged, in this case the maturation should not be less than 45 days.

The fresh cheese does not have a well-differentiated rind, its mass is white, granular and unctuous. Its taste and aroma are reminiscent of milk, with a slight acidic touch. The aged cheese does not have a differentiated rind either, in this case the paste is yellowish in colour with a firm consistency. It has a milky taste, with metallic and spicy notes.

Before starting to make the cheese, the milk undergoes a pasteurisation process to ensure optimum health and hygiene conditions, after which the milk is coagulated with animal rennet using the traditional method or other authorised methods. The curd is cut, the whey is drained, kneaded and salted, placed in moulds and pressed. After one hour of maturing, the fresh cheeses can be marketed. For aged cheeses, it is necessary for them to spend 45 days in humid spaces before being put on sale, and this must be indicated on the label.

History of the Cebreiro Cheese

The origin of Cebreiro cheese is attributed to some French monks who settled in Cebreiro to run the hospital for the pilgrims on their way to Santiago. This hospital was founded in the 9th century, and it was here that the pilgrims tasted this cheese, and made it known to the rest of Spain. There are documents that show that this cheese was known by the Catholic Monarchs, Charles III and Isabella of Portugal, and that in the 17th century it was considered the fourth most expensive cheese in the world. In 1989 it was on the verge of disappearing as it was only produced in a few houses for consumption. It was in 1990 that the first artisan cheese factory was set up.

Later on, new cheese factories appeared without losing the traditional and artisan elements. In the past, the cheese had to be obtained from curds of several days' duration; which meant that there was usually some excess dough, and this dough was then pressed with a stone. This form of pressing is what gave the cheese its characteristic shape, similar to a mushroom or a chef's hat, which remains to this day.

The production area comprises thirteen municipalities in the eastern part of Lugo, an area with an oceanic mountain climate, with cold temperatures and numerous frosts, which makes livestock farming favourable due to the presence of good pastures and meadows. In this way, the milk produced has the optimum characteristics for making cheese.

Buy in origin in our FASCINATING PLACES Lugo and O Cebreiro.

Torta del Casar is a cheese with its own name, known both within and outside our borders. Cheese made from raw sheep's milk (merino and entrefina), with a great peculiarity since the coagulation is carried out with vegetable rennet from the cardoon (Cynara cardunculus), matured for a minimum of 60 days.

Torta del Casar's rind is thin with golden tones and a soft consistency when pressed with the fingers. Its interior is a soft, spreadable paste with a creamy texture and a white to yellowish colour. It has an intense aroma with a low salt content and a slightly bitter taste due to the use of vegetable rennet.

Due to its peculiar texture we can prepare it in two ways for consumption, dividing it into wedges like any normal cheese and keeping it in refrigeration or cutting the top part as if it were a lid. We must keep it in the fridge and a few hours before consuming it we must temper it, so we can enjoy all its flavour and its special texture.

History

The presence of established herds has been a fact since 1291, when King Sancho IV granted the village of Casar, through the Royal Privilege, a piece of land around it so that cattle breeders could freely take their cattle to graze. It is known that already at this time the Torta del Casar was used as a payment currency, although it is not until 1791 when in the Interrogations of the Royal Court the existence of the sheep's cheese from Casar de Cáceres is mentioned in writing.

The area of production of the Torta del Casar includes the regions of Los Llanos de Cáceres, Sierra de Fuentes and Montánchez in the province of Cáceres. It has a continental climate of long summers and short winters, characterised by a great variety of herbaceous plants that are nutritious for the livestock, accompanied by bushes, oaks and cork oaks.

Purchase Torta del Casar in origin in our FASCINANT PLACES Brozas, Cáceres, Garrovillas and Montánchez.

Afuega'l Pitu cheese is protected by the designation of origin. It is a fat cheese, fresh or cured, made with pasteurised whole milk from Friesian cows, Asturiana de los Valles or their crossbreeds. It is a soft cheese obtained by lactic coagulation, white or reddish-orange in colour if paprika is added, at a concentration of 1%. For cheeses aged more than 60 days, pasteurisation is not necessary.

This cheese is not pressed, so the draining of the whey is a slow stage which is carried out in truncated cone or courgette moulds. Therefore, depending on the shape of the mould, the presence of paprika and whether the curd is kneaded or not, there are four traditional mentions.

Atroncau blancu: truncated cone shape, not kneaded and white in colour, as it does not contain paprika. Atroncau roxu: truncated cone shape, kneaded and red-orange in colour, as it contains paprika. Trapu blancu: courgette shaped, kneaded and white in colour, without paprika. Trapu roxu: courgette shape, kneaded and red-orange in colour, with paprika.

The taste of this cheese is slightly acidic, with a mild aroma, almost or not at all salty, creamy and dry. The red cheese has spicy notes and is stronger. It is a pasty and astringent cheese when it passes through the throat, hence its name, as pitu is an Asturian term for the pharynx.

History

Afuega'l Pitu cheese appears in 18th century documentation as a currency for payment of taxes. At the end of the 19th century, Felix Aramburo y Zuloagalo described it as "primitive cheese from the puñu or afuega'l Pitu that is common in almost all the councils of Asturias". The name is bable, the traditional language of Asturias, which translated into Spanish most probably means "choking the throat", since the word pitu, as we have mentioned before, refers to the larynx. There are numerous texts naming this cheese, notably the Spanish Inventory of Traditional Products, published by the Ministry of Agriculture, Fisheries and Food in 1996, as part of the project funded by the European Union Commission, which presents it as one of the oldest Asturian cheeses.

The production area is a region with an oceanic climate, therefore it has abundant rainfall, moderate solar radiation and high cloud cover. This climate favours the rapid development and high quality of the meadows and pastures in the area, which means that milk production is abundant with a composition of fatty acids that give the cheese its characteristic flavour and aroma.

Purchase in origin in our FASCINATING PLACES Cudillero, Muros del Nalón, Pravia and Tineo.

Gamonéu cheese is a fatty cheese, with a natural toasted rind due to the smoking process it undergoes. The rind must be of sufficient consistency for Penicillium to penetrate inside the cheese during the maturing stage, as well as providing a slight smoky flavour. Ripening takes place in caves and lasts at least two months, after which the mould develops on the outside of the rind, giving rise to the characteristic blue-green outcrops.

The cheese is white or slightly yellow, with blue-green outcrops on the edges. It has a mild, smoky, slightly spicy taste, with a buttery texture and hints of hazelnut.

Types of Gamonéu Cheese

There are two varieties of this cheese, depending on where it is produced:

Gamonéu del Puerto: it is made in huts in the high mountain passes of Cangas de Onís and Onís. The milk used will be a mixture of at least two of the three types contemplated. The production of these cheeses is seasonal, and takes place between June and September.

Gamonéu del Valle: made in the lower areas of the region, in the valley, production in this case is not seasonal as the herds are semi-extensive.

History

The first documents found that mention the production of this cheese date from the 17th century, in writings by King Philip IV. There are also references in the Madoz Geographical Dictionary from the 18th century, in which they define the cheese as the basic sustenance of the population of the area, and the existence of mixed farming. Cheese making is a direct consequence of this traditional transhumance. Surplus milk that the port generated in the spring and summer months was transformed into cheese and butter to prevent its loss. The milk was handled in the small shepherd's huts and later the cheese was cured in the abundant limestone caves, thus ensuring its annual maintenance.

The traditional geographical area is reduced to the municipalities of Onís and Cangas de Onís, in Picos de Europa, a mountainous area with steep slopes that determine the two natural areas, the valley and the pass. In this area the long periods of rainfall mark the character of the territory together with its proximity to the sea, the altitude, the snow and the abundant snowfall. All this has an impact on the characteristics of the product, as milk from species adapted to this climate is used, and the ripening process is affected as it depends on moulds and yeasts that live in the caves where the process is carried out.

Tetilla cheese or queixo tetilla in Galician, is made with milk from cows of the Rubia Gallega, Friesian and Pardo Alpina breeds. Nowadays, its traditional production in small traditional cheese factories coexists with the industrial production, keeping all of them its conical shape with "small breast" form.

The cheese has a thin, elastic rind, free of mould and straw yellow in colour. Tetilla cheese is a soft, creamy and uniform cheese that varies in colour from ivory white to yellowish. Its taste and smell is mild, milky and slightly acidic, reminiscent of the milk from which it comes. We must keep the cheese in the refrigerator for its correct conservation, we recommend a temperature between 16-18ºC for its good consumption at any time.

History

The first known news about Tetilla cheese dates from the 18th century, but the cheese is probably older. First proven testimonies date back to 1753, when in a letter from Juan Bermúdez de Novoa, chaplain of San Xoan de Torés, he announced the sending of "two pieces of bacon, a leg of cow, half a dozen cheeses, three and a half dozen tetillas, three and a half dozen pig tongues" to his master, the Marquis of Camarasa.

The production area is made up of the whole of the autonomous community of Galicia. The geography of Galicia stands out for its contrast between the coastal and inland relief. A large number of rivers and low mountains in the interior provide a landscape of green pastures that encourage livestock activity.

Best places to buy Tetilla Cheese

Purchase in origin in our FASCINATING PLACES A Coruña, Lugo, Monforte de Lemos, Ourense, Pontevedra and Vilalba.

Cabrales cheese needs to be aged in deep caves, with two openings to the outside so that a current of air can be established inside, called a blower ("soplado"). It must also have a current of water to maintain high humidity and low temperature. Thanks to these conditions, the Penicillium roqueforti molds can grow. Its spores come into contact with the cheese, invading it completely, which is characteristic of this product.

After two to five months of aging, a cylindrical cheese is obtained; with a soft and thin grey rind with reddish-yellow areas. The paste is unctuous, compact and without holes, white in colour with blue-green areas. Its taste is slightly spicy, more intense if it is made with goat's or sheep's milk, or in a mixture.

History of Cabrales Cheese

We find references to Cabrales cheese in 18th century documents by Jovellanos; also in 19th century documents such as Madoz's Geographical Dictionary or in "Memorias Asturianas" by Gonzalez Solís. Later, in 1911, the Alvarado brothers describe their journey to the shepherds' caves where this famous cheese is made. How this cheese began to be made is not clear; but there is a legend that tries to shed light on the matter. It is said that a shepherd who was milking his cattle fell in love with a girl who was passing by; left the milk in a nearby cave and followed her. When winter came and there was a food shortage, the shepherd remembered the milk forgotten in the cave, went to get it and discovered that it had been transformed into Cabrales.

The production area includes the Cabrales Council and some bordering villages. This area, located in the Picos de Europa, has a very peculiar relief that allows the existence of caves and caverns, which are between 800 and 1200 metres high. The hyper-humid climate with high rainfall, together with the characteristics of the caves, are the ideal environment for the growth of the mold that makes it possible to make this cheese.

Cider: it is the drink that results after the partial or total alcoholic fermentation of the fresh apple or its must, with a minimum alcohol level of 5%. We differentiate dry, semi-dry and sweet cider, depending on the amount of sugar they contain. Its aroma reminds us of fresh apple or applesauce, with a bright and clean yellow colour.

Natural cider: it is produced following traditional methods, without adding sugars and with endogenous carbon dioxide. The minimum alcoholic content is also 5% by volume.

Aromas, colours and flavours

It has vegetable essences in terms of its aroma, with a taste between acid and bitter with a light sensation of natural needle due to the carbon dioxide. Its colour is in the range of yellow with straw-coloured iridescence.

Both are made from varieties of cider apple grown in Asturias. The varieties of apples used are classified according to their acidity into acid, sweet, bitter, semi-acid and combinations of these. This makes the cider have different colours, aromas and flavours. 

During alcoholic fermentation, sugars are transformed into numerous components, but the most important are ethanol and CO2. To awaken this endogenous carbon and volatilize part of the acetic acid that cider possesses, it is poured. When a jet of cider falls against the side of the glass, it is oxygenated, thus the smell of this drink reaches us better and reaffirms its qualities.

History

Some claim that cider was already known by the Hebrews, the Egyptians and the Greeks. However, in reality it is not possible to prove it in documents. It is not until the 8th and 9th centuries when documents mention cider and orchards in the peninsula. During the 12th and 13th centuries, apple tree exploitation in Asturias showed a great boom, until it reached the present day, when Asturias owns 80% of the national production, and is the fourth European producer.

Production territory

The production area comprises all the municipalities of the Principality of Asturias. The apples used come exclusively from this community. As the area has many mountainous regions, the apple trees are grown in the valleys and on the slopes. The humid climate with low solar radiation in summer and the abundance of rain have a great influence on cider in Asturias.

Purchase in origin in our FASCINATING PLACES Avilés, Cangas de Narcea, Cangas de Onís, Castropol, Colunga, Cudillero, Gijón, Llanes, Mieres, Muros de Nalón , Navia, Pravia, Ribadesella, Teverga, Tineo and Villaviciosa.

More information

Asturias Street, s/n – San Juan de Capistrano building, 1st floor

33300 – Villaviciosa (ASTURIAS)

Phone: (+34) 985 893 208

Fax: 985 893 170

E-mail: info@sidradeasturias.es

CIDER MUSEUM

Plaza Príncipe de Asturias, s/n

33520 – Villa de Nava (Asturias)

Production

The Mantacados de Estepa are pastries that have kept their traditional recipe for over a hundred years.  Mantecados, roscos de vino and polvorones are small round pieces that have been baked acquiring a tan coloured on the outside and soft on the inside. The main ingredients are wheat flour, lard and icing sugar to sprinkle and decorate the surface. In order to obtain different variants, they use ingredients such as cinnamon, olive oil, almond, coconut, lemon and hazelnut, as well as wine in the ‘roscos’. It is difficult not to find one to your taste.

The aljafores are cylindrical or rectangular due to the Arab influence. Its elaboration is completely different. Wheat flour, sugar, almond, species such as sesame and clove are mixed together. Once the dough is hot, it is coat in syrup and then it is completely covered with icing sugar.

History

There always existed a long highly reputed pastry making tradition in this town. Around the 16th century a confectioner was the one who, on behalf of his guild, signed the transfer of these lands to the first Marquis of Estepa. The origin of mantecado also dates back to the 16th century, when a mixture of cereals with excess lard was first made.

Buy mantecados in Estepa and Seville.

Further information

Regulatory Council. Consejo Regulador de la IGP “Mantecados de Estepa”

Calle Molinos, 5

41560 – Estepa (SEVILLE)

Phone number: +34 954  820  500

Mail: afames@afames.com

Images provided by © Consejo Regulador de la IGP “Mantecados de Estepa”

Production

The main ingredient of marzipan are the almonds. They are firstly crushed and mixed with sugar obtaining a fine and compact dough that later is molded and baked. There are many variants of these Christmas treats.

The most traditional are the filled marzipan rolls, the marzipan figurines, the 'marquesas', the 'empiñonadas' and the 'pastel de gloria', among others. They can also be eaten throughout the year accompanied by tea, coffee, cava or chocolate.

History 

The term ‘mazapán’ (marzipan) might come from the Arab spoken in Al-Andalus during the period of coexistence that occurred in the centre and south of the peninsula during the Middle Ages. Its production was maintained in the birthplace of Miguel de Cervantes both in convents as well as in other non-religious establishments.

The prestige and fame of these Christmas treats were enormous. Even Charles V from Yuste and then his Son Philip II, asked for marzipan, as well as other treats made in the Imperial City. It is said that the confectioner’s of Toledo at that time were the best in Europe due to its variety, originality and refinement. The first recipe for "marzipan" found is in the Libro de guisados, manjares y potajes (Book of stews) by the chef Ruperto de Nola. The first edition in Spanish was made in Toledo in 1525, coinciding with a visit by Emperor Charles V. You can buy marzipan in Consuegra and Toledo.

Further information

Asociación de Fabricantes de Turrones y Mazapanes de la Provincia de Toledo

Paseos de Recaredo, 1

45002 – Toledo (TOLEDO)

Phone number: +34 925 228 710

Fax: 925 211 812

Characteristic and elaboration

The nougat Jijona or Torró de Xixona is a variety of soft nougat. It is a compact mass obtained by cooking the ingredients: toasted and peeled almonds, honey, sugar and egg white. 

After a first cooking, all the ingredients are crushed and a second cooking takes place in the so-called boixets. They are stockpots where the dough is cooked. The Master Nougat Chefs "finish" the dough to get the right texture. Then, the dough is molded into boxes for later cut into squares.

The artisan process and the improvement of the technique during centuries give as result a nougat that is easy to cut, of which we can appreciate its sweet flavor of almonds and honey as well as its rough texture thanks to the chopped almonds.

History

Nougats have been made for centuries in Jijona. Nevertheless, we cannot say its inhabitants invent it. The inventors were the Arabs or Jews who, though their culinary habits by the use of nuts in their recipes, instilled their use. The term 'Jijona' was born in the 17th century to designate the soft nougat made in Jijona. It coincided with its commercial expansion and identification abroad as a synonym for quality.

Buy Jijona nougat in Alicante and Xixona.

Further information

Regulatory Council. Consejo Regulador de la IGP “Jijona” y “Turrón de Alicante”

Pol. Ind. El Espartal III, C/ Foia de Martí

03100 – Jijona (ALICANTE)

Phone number: +34 965  612  446

Fax: 965 612 427

Mail: consejoregulador@jijona.com

Jijona Nougat Museum

One thing that makes this olive oil so special is its fatty acid and sterols content. This is a long-lasting oil that maintains its smell, taste, and beneficial properties over time.

This oil is made with the variety of olives called Cornicabra and Manzanilla (as well as verdeja, picual, cacereña, carrascueña, and others, but they are used less). These types of olives are the ones best suited for the climate around Madrid.

The Manzanilla variety is not very vigorous, it’s early, and it has a very interesting quality both as an oil and a fruit. It occupies the entire area that surrounds the Sistema Central, especially on its southern slopes and Extremadura. It is also in Ávila and Salamanca as well as in Madrid, taking refuge in the region called Las Vegas. In addition to being the most appreciated olive oil variety for the dinner table, it also produces a very high-quality oil that is very stable. Its aroma is fruity with a hint of green herbs.

You can purchase this oil at its source at the following places:  Aranjuez, Cadalso de los Vidrios, Loeches, and Patones.

More Information

C/ Jordán, 8 bajo interior

28010 – Madrid -España

Tel: 915 548 036

Fax: 914 459 379

This ham comes in two types: Ham of the 16^th Century, which is 7 kg (15.4 lbs.) at least in weight and cured for 16 months at the most; and the Ham of the 20^th Century, which is cured for 20 months at the most.

The result is a bright red ham with a sweet flavor (that is slightly salty) and an intense aroma. Its fat is bright, aromatic, and it has a smooth flavor. This ham characteristically has a lower salt content because of its little time spent curing in salt, which is thanks to the traditional curing methods in Serón. The chilly climate and the low humidity of this region are what makes this ham so delicious.

History

More Information

Plaza Nueva s/n

04890- Serón (Almería) – España –

Telf.: 696937879

info@igpseron.es

1. Lechal: Meat produced by an animal that was never weaned off of its mother’s milk. This cow had to be 10 months or younger at the time of harvest.
2. Pastera: Meat produced by an animal that was harvested at 12 months at the latest.

Aliste veal is characterized by meat that contains white fat, is very juicy, and that has a delicate flavor and aroma. The color of the meat will vary, depending on which type you choose. The Lechal veal will be pink, while the Pastera veal will be somewhere between pink and red. These differentiating characteristics are due to the differences in the age of the cow and how it was fed when it was slaughtered.

History

The widespread poverty in the land was the deciding factor behind a product that could graze, feeding itself without any extra charge to the farmers. Eventually, the grazing livestock became the main source of sustenance for families as well as the economy.

The particular method of breeding, based on a low-cost system, is a result of natural geographic limitations, the social situation, and economic constraints.

More Information

49510 Fonfria. Zamora (España)

Tlf: 980 680 333

Email: ternadealiste@terra.es

The region of Elche has a privileged climate and soil that makes it possible to grow one of the most highly valued pomegranates in the world. In fact, this region of Spain produces 90% of the national pomegranate production, with 3,000 hectares dedicated to the fruit, and 70% of its harvest is destined for export.

This pomegranate is also known for its high quantity of antioxidants, vitamins, and minerals, which makes it a very nutritious fruit that is low in calories.

History

Currently, Spain is one of the most prolific producers in the world (20,000 tons per year) and the biggest exporter in Europe. The pomegranate has always been important. For example: great writers, like García Lorca to name one, have spoken about it in their writings, and since 1492, it has a role in the Spanish coat of arms.

More Information

Email: info@granadasdeelche.org

www.granadasdeelche.org

The lambs that are recognized under the Indicación are sold in two categories: Extra and Primera. They can be presented with the head, offal, and omentum (between 4.5 kg (10 lbs) and 7 kgs (15 lbs.)) or it can be presented with the omentum but without the head or offal (between 5.5 kg (12 lbs.) and 8 kg (17.5 lbs.)).

The unique characteristics produce a meat that is pearly white or pale pink, very tender, juicy, and with a soft texture. In addition, its fat seeps into the muscle very little, because the fat mainly covers the kidneys.

History

More Inormation

Plaza de Madrid, 4 – 1º

47001 VALLADOLID (España)

T: +34 983 30 17 50

F: +34 983 30 52 07

Other differentiating characteristic is the amount of water it holds making it softer, more tender, and less spicy. This variety is perfect for the kitchen because, among other options, it can be easily caramelized, without sugar, because of its natural sweetness.

The zones in which they cultivate this onion are windy, they have a steppe microclimate, and they have little rainfall, and the soil is fertile. All this, in addition to the traditional and manual techniques that are still used in the process, are what maintain the quality of this product.

History

Legend has it that after El Cid’s victory over Sancho Ramírez, the Zaragozans came to greet him in Fuentes de Ebro, and while el Cid enjoyed his welcome, he was invited to taste a dish typical of Fuentes de Ebro: “Pichones con Cebolla Fuentes de Ebro”.

Little by little, this onion’s fame spread across the country up until current times, when it was given a Denominación de Origen.

More Information

Plaza de la Constitución nº 4

50740 – Fuentes de Ebro – Zaragoza ( España )

Tfno. 976 16 91 00

Fax 976 16 91 06

Email: info@cebollafuentesdeebro.com

The product is sold in two ways: fresh, or grilled in a traditional wood oven. The cochinillo must weigh between 3.8 kg (8.3 lbs.) and 5.8 kg (12.8 lbs.), and it must be sold whole. When it is raw, the it should be white, smooth, clean, and uniform in color on the outside and pink, pearly white, or a pale red on the inside. It should be firm, but it should not be hard either. It is not allowed to be sold frozen.

The specific characteristics of this mark of quality extend to after the pig is grilled; it is only allowed to be cooked whole, with only water and salt. The cochinillo must be branded along the spine from the base of the neck to the tail, resulting in a fine, golden, crispy skin. The meat should be juicy, tender, easy to chew, and very tasty.

History

In general, the grilled cochinillo has always formed part of the traditional Castillian food since the time of the Roman Empire, and it is highly possible that the tradition existed even before then, but no documents exist that could validate this statement. In the 20^th century, one of the main champions of the dish was Cándido López Sanz, a Segovian chef, also known as the “Mesonero Mayor de Castilla” (“The Mayor of Castilla”). He popularized the dish in the Inn of Cándido, in the middle of the Plaza de Azoguejo, next to the Roman aqueduct of the city.

More Information

PROCOSE

C/ Los coches, 1 Segovia – España

Tel: 921 43 18 61

Fax: 92144 07 18

cochinillodesegovia@cochinillodesegovia.es