With this new recognition, Spain now has 400 quality designations registered in the EU registry.
The Official Journal of the European Union has published the Implementing Regulation by which the Protected Geographical Indication (PGI) Pernil Cerretà, which is produced in 24 districts of Catalonia, is registered in the community register.
Pernil Cerretà is a cured and matured meat product made from the hind leg of white pigs. It undergoes a curing process of at least seven months for boneless ham and nine months for bone-in ham. It is distinguished by not being smoked and by the use of pepper during its production, along with a drying and maturation process at higher temperatures than those used for most European cured hams.
The geographical production area encompasses a large inland region of Catalonia, comprising 24 counties. The entire production process, from the receipt of the raw materials to the complete curing of the ham, must take place within this geographical area to guarantee product quality, traceability, and the preservation of its traditional characteristics.
The PGI registration officially recognizes the close link between this product and its territory of origin, protects a unique production method and guarantees consumers the authenticity, quality and traceability of the product.
With this new recognition, Spain reaches 400 registered quality designations in the European Union and consolidates its position as one of the countries with the highest number of recognized geographical indications.
Protected Designations of Origin, Protected Geographical Indications and Guaranteed Traditional Specialities are the result of combining quality raw materials and a passed-down heritage and are part of the Spanish gastronomic heritage that merges tradition, innovation and an internationally recognized identity, placing Spain as one of the oldest countries in the world.
Pernil Cerretà is a high-quality ham with unique sensory characteristics that set it apart from other similar products. It has a uniform color ranging from pinkish-red to purplish-red, with a glossy, whitish outer layer of fat with pinkish hues. The aroma is characterized by the notes of curing and pepper, without any smoky or off-odors.
On the palate, it offers a slightly salty flavor, balanced with gentle spicy notes, umami, and a slight bitterness, while its texture is homogeneous, not very fibrous, and firm. These qualities are the result of expertise passed down through generations, based on the traditional application of sea salt and pepper, careful control of the drying and maturation process, and individualized monitoring of each piece throughout the curing process.
The hams from Cerreta were already prized in Roman times. Throughout the centuries, their production has remained closely linked to the region and has formed part of Catalonia’s gastronomic heritage, preserving traditional techniques that have evolved without losing their identity.
