Differentiated Quality Foods
This is the name given to foods with special characteristics due to the origin of the raw materials used and/or the production processes. These products are regulated by European Union (EU) regulations.
Designations of Origin
Protected Designation of Origin (PDO) products are those whose quality or characteristics are due to the geographical area, taking into account its natural and human resources, and whose production, processing and preparation are always carried out in the defined geographical area from which they take their name.
Protected Geographical Indication
Products with a Protected Geographical Indication (PGI) have a specific quality that can be attributed to a geographical origin and whose production, processing or preparation takes place in the defined geographical area from which it takes its name.
The Protected Geographical Indication ‘Ajo Morado de Las Pedroñeras’ will protect bulbs of the species Allium sativum L. of the native ecotype ‘Morado de Las Pedroñeras’ (belonging to the ‘Morado de Cuenca’ variety), intended for delivery to the consumer in a dry state, presented in loose heads, of the categories Extra or I, provided that they reach a minimum diameter – measured on the peeled head – of 45 mm for Extra and 41 mm for I, and that no more than one year has elapsed since the harvest was carried out.
The bulb or head of the Ajo Morado de Las Pedroñeras is spherical or round in shape and of medium size, with white or lightly coloured outer tunics that cover it, with striations. The tunics protecting the cloves have a characteristic violet or purple colour, and also have grooves. The teeth are small/medium-sized, croissant-shaped with yellowish-white flesh. No peripheral teeth are present.
The production area is made up of localities belonging to the natural districts of La Mancha, Mancha, Mancha Alta, Mancha Baja, Manchuela and Centro, all belonging to the provinces of Albacete, Ciudad Real, Cuenca and Toledo, in the Autonomous Community of Castile-La Mancha.
Asotiation PGI Las Pedroñeras Purple Garlic
Plaza Arrabal del Coso Street s/n – 16660 Las Pedroñeras (Cuenca)
Telf.: +34 967 139 333, Fax.: +34 967 139 334
The Aubergine of Almagro is the fruit of the aubergine of the Dealmagro variety, healthy, clean and whole, subjected to a traditional preserving process consisting of cooking, fermentation, seasoning and subsequent packaging.
The Dealmagro aubergine is an autochthonous variety that has been grown in the area since time immemorial, since the farmers of the region have been reproducing it from their own seed. This has meant that the variety has adapted to the soil and climatic conditions of the area, giving rise to a unique product.
The defined area of the PGI corresponds to the Campo de Calatrava district in the centre of the province of Ciudad Real. The geographical area is made up of the following municipalities: Aldea del Rey, Almagro, Bolaños de Calatrava, Calzada de Calatrava, Granátula de Calatrava, Valenzuela de Calatrava and Viso del Marques. The production and processing area of the ‘Berenjena de Almagro’ is the same.
Association for the promotion of the PGI Almagro Aubergine
Alferez Provisional Street, 59 – 13260 Bolaños de Calatrava(Ciudad Real)
Telf./Fax: +34 926 871 565
Fresh meat, of the extra and first categories, exclusively from lambs of the Manchego breed, without distinction of sex (uncastrated males and females), fed on mother’s milk for a minimum period of 30 days, supplemented with white straw and authorised concentrates.
The live weight at slaughter at the abattoir ranges between 22 and 28 kg, and the age between 60 and 90. Carcass weight between 10 and 14 kg, with a long profile, slightly rounded contours and harmonious proportions, lean to medium-fat carcasses, covered with a thin, creamy-white film of fat, which thickens on the rump, tail and dorsal and renal region, exposing the muscles of the leg and back, as well as the trapezius muscles. Pale pink meat.
The lambs are fed on mother’s milk, white straw and approved concentrates.
The main area in which the Manchega breed is exploited and developed is the natural region of La Mancha, comprising local entities in the provinces of Albacete, Ciudad Real, Cuenca and Toledo.
Fundation “C.R.I.G.P. Manchego Lamb”
Ctra de Las Peñas s/n km. 3,2 02049 Albacete Telf. y Fax : 967 22 40 20
Telf./Fax: 967 22 40 20
The name ‘Toledo Marzipan’ is given to the fine, compact paste produced by mixing or kneading raw, peeled and ground almonds with sugar or sugars. Almonds are the main ingredient of the paste of ‘Mazapán de Toledo’, and must make up the majority or at least a 1:1 ratio, i.e. account for 50 % of the total weight of the paste.
The almonds used in the production of ‘Mazapán de Toledo’ are sweet, blanched almonds with a minimum fat content of 50 %, and beet or cane sugar, honey, glucose, sucrose or other natural sugars may be used.
Marzipan de Toledo” must have a minimum fat content of 26%, consistent with the required minimum percentage of almonds and the minimum fat content of almonds.
Association of nougat and marzipan manufacturers in the province of Toledo.
Paseo de Recaredo, 1 – 45002 TOLEDO – (Spain)
Teléfono: 925 228 710-Fax: 925 211 812
Melons of the botanical variety ‘saccharinus’, of the cultivars ‘Piñonet’ or ‘Piel de sapo’, in any of their commercial varieties, intended for sale fresh to consumers. The Protected Geographical Indication will only apply to Class I melons with a minimum sugar content (refractometric index of the flesh) of 13º Brix (± 0.5º) and a unit weight of between 1.8 and 4 kg (± 0.1 kg). (± 0,1 kg).
The rind may be smooth or slightly rough, with an average thickness of 0,6 to 0,8 cm. It has longitudinal grooving of varying intensity, usually more abundant near the peduncle and the pistil scar. The skin is predominantly green, with medium-sized dark spots, uniformly distributed, turning yellow when ripe. The flesh is white or creamy white. In the central cavity, relatively small in relation to other varieties, there is the placental zone, of orange colour, in which the seeds are located.
The production area of ‘Melón de La Mancha’ is located in the ‘Mancha’ natural region, next to the Alto Guadiana, in the Autonomous Community of Castile-La Mancha. It includes the municipalities of Alcázar de San Juan, Arenales de San Gregorio, Argamasilla de Alba, Campo de Criptana, Daimiel, Herencia, Las Labores, Llanos del Caudillo, Manzanares, Membrilla, Puerto Lápice, Socuéllamos, Tomelloso, Valdepeñas and Villarta de San Juan.
Association for the Promotion of La Mancha Melon
Pedro Domecq Street, 2.
13700 – Tomelloso (Ciudad Real)
E-mail: igpmelonmancha@castillalamancha.es
Pan de Cruz de Ciudad Real is defined as bread made from a compact, dense piece of bread wheat, with a firm, white crumb, in the shape of a round loaf, with a smooth crust and two deep, perpendicular cuts in the shape of a cross, from which it takes its name.
The bread is handmade, both the dough is formed by rolling the piece of dough with the hands into a cone-shaped ball, and the bread is cut, with two perpendicular cuts in the shape of a cross, and the back of the loaf is marked with the PGI logo, and the bread is baked in the oven by hand.
Most of the production is carried out in family baker’s ovens run by successive generations. Many of the ovens located throughout the province of Ciudad Real are very old and have been able to combine tradition and experience with modernity.
Provincial Association of Bread Manufacturers and Expenders of Ciudad Real (CEOPAN-CIUDAD REAL)
General Rey Street 10. 13001 – Ciudad Real. Telf.: 926 22 41 49
Collective Brands
A collective food brand is a mark that recognises a group of foods that share common features such as origin, quality and characteristics.
