Protected Designation of Origin (PDO)
Products registered as PDOs have clear and undisputed links to the place where they are produced. Every part of the production process, including preparation and processing, must take place in the specific region to which the protection applies. Food, wine, and agricultural products can all be labelled PDO.
Protected Geographical Indication (PGI)
This label explains the relationship between a particular region and the name of the product. Unlike a PDO, it requires only a minimum of one element of the production, processing, or preparation of the product to take place in the region to which the indication applies.
Going above and beyond to protect ancient traditions
Since 2007, a pan-European network has built up more than 420 centres in 40 countries dedicated to protecting traditional heritage breeds of livestock2 by applying traditional techniques such as grazing forest pastures. The protection of heritage breeds also supports the conservation of key landscapes.
The calibre of Protected Designation of Origin (PDO) meats comes from the landscape, husbandry and long held production techniques that create a point of difference and satisfy diner demands for provenance and quality.
In the case of Portugal’s Borrego Terrincho PDO, the sheep graze on the mountain pastures and are fed the leftovers of the cereal harvest. The meat is lean and pale pink in colour with a pleasant milky aftertaste. The meat is used in many traditional dishes, and can be grilled, stewed boiled or served in a pot roast.
Slavonksi Kulen PGI from Croatia3 is one of the country’s most esteemed delicacies. The cured and smoked sausage brings together the best cuts of free roaming pigs with top quality ground paprika, garlic and salt. Due to the prized nature of the sausage it is never cooked but eaten thinly or thickly sliced, making it ideal as an appetiser or served on a charcuterie and cheese board.
Consumers are already changing their food habits to reduce their environmental impact4 and the fact that venison contains less fat and emits only 27% of the CO2 emissions of beef5, is leading to increased sales of the meat in retail6. For restaurateurs looking to satisfy this interest, Finland’s Lapin poron kuivaliha PDO offers something that is very specific to the region with the livestock rearing and curing techniques having been passed down for centuries.
Lapin poron kuivaliha PDO is reindeer meat which is salted and seasoned before being dried in the open air for three to six weeks. This process both tenderises and gives the meat its flavours which are enhanced when served with cheeses and red wine.
A land of milk and cheese
Cheese production in the EU is vast and varied thanks to a landscape that creates a diverse diet for grazing cows, sheep and goats. There are more than 250 varieties of cheeses registered as protected designations of origin (PDO) or protected geographical indications (PGI)7.
For restauranteurs looking for something a bit different, Džiugas PGI from Lithuania offers great potential in the kitchen. This complex hard cheese is matured for 48 months resulting in rich, pleasant, bitter, spicy and even fruity notes. It deserves a place on any continental cheese board and also adds depth to salads and sauces.
For something stronger Olomoucké tvarůžky PGI from Czechia is known for its aromatic qualities. The cheese has a sticky semi-soft to soft consistency and is usually packaged in circles, rings or irregular shapes. It has gentle spicy, slightly salty flavours and becomes spicier as it ages.
Inspiration for winter menus
Thanks to its diverse climatic conditions, growing seasons in the EU are rich with incredible produce. The EU sets maximum residue levels for chemical pesticides and fertilisers8 ensuring quality and safe produce throughout the year. Whilst Alba White Truffles may be limited to the most luxurious of experiences or big spenders, there are many more excellent seasonal fruits and vegetables that add interest to winter menus.
Castanha dos Soutos da Lapa PDO from Portugal are chestnuts from the areas of Lamego, Aguiar da Beira and Transcoso and the districts of Viseu and Guarda. They have a delicately sweet flavour which makes them perfect for jams and syrups. They can also be used as a replacement to chicken in vegetarian dishes as well as in chestnut mousse and flour for desserts.
At this time of year diners are seeking comforting warm dishes and pears and apples are at their best. The French Pomme du Limousin PGI is known as the Grand Cru of apples for its perfect balance between sweetness and acidity. As such, it works in savoury dishes such as duck with cider sauce, salmon tartare and in sweet pies and crumbles.
Fasola Piękny Jaś z Doliny Dunajca PDO from Poland are the dried seeds of the Polish Jas Karlowy variety of runner beans. The seeds are smooth, glossy and white with a delicate, mild and slightly sweet taste. Once soaked the beans can be fried, oven-baked or boiled. They can be used in soups and stews and make a delicious side dish when sautéed with bacon, onions and butter.
Raise a glass to fine wines and regional specialities
As with food, EU beverages can also be accredited with PDO and PGI status and in May last year 1,185 PDOs, 446 PGIs and 377 were registered for wines in the eAmbrosia register9. Whilst the fine wines of France, Italy and Spain are world renowned, recent years have seen excellent wines produced in Bulgaria, Croatia, Romania and Slovenia. Greek and Portuguese wines are frequently recommended by the likes of Jancis Robinson Master of Wine10.
In recent years there has been a growing demand for natural and organic wines11 to which the EU is responding well. Thanks to their ancient vineyards and centuries of know-how, France, Italy and Spain are already at the forefront of organic wine production. Meanwhile Germany, Austria, Portugal, Greece, Bulgaria, Romania all rank in the World’s top 20 organic wine producing regions.
With Greece and Portugal wines now firmly established in the minds of British wine lovers, those seeking something different for their wine menus might look further north and east. A Bulgarian wine was named best in the world in last year’s Mondial de Bruxelles12, a blend of Merlot, Cabernet Franc and Petit Verdot. The region has grapes such as Mavrud, Dymyat and Melnik that date back to ancient times and are now brought together with modern techniques and blended with popular European grapes.
For diners seeking something different but high quality as a digestif. Osttiroler Pregler PGI captures the essence of the Austrian Tyrol. It is made using the purest ingredients and crafted by distillers with an acute sense of smell and well-trained palate. Such dedication to the craft has led to multiple awards. The drink is best enjoyed with apple and pear based desserts.
A source of inspiration
Whether it’s a Michelin-starred kitchen looking for new recipe ideas or a neighbourhood spot seeking simple ways to add interest to dishes, the passion, expertise and longstanding traditions of the EU can be relied upon for unlimited inspiration.
For more information about the EU’s More Than Only Food & Drink campaign, visit: https://enjoy-its-from-europe.campaign.europa.eu/united-kingdom/en
1 https://www.smartbrief.com/original/authenticity-in-food-is-more-nuanced-than-ever
2 https://www.euronatur.org/fileadmin/docs/projekte/Alte_Haustierrassen/Elbarn_Web_final.pdf
3 https://croatia.hr/en-gb/food-and-drink/kulen-and-kulenova-seka
4 PWC 2024 Voice of the Consumer Survey
5 The Vegan Society
6 https://www.telegraph.co.uk/news/2023/12/25/game-protein-landfowl-increase-venison/
7 https://www.tmdn.org/giview/gi/search
8 https://www.pan-europe.info/eu-legislation/legislation-mrls#:~:text=A
9 https://www.europarl.europa.eu/RegData/etudes/BRIE/2023/751399/EPRS_BRI
10 https://www.jancisrobinson.com/articles/fine-greek-reds-identified
11 https://www.beveragedaily.com/Article/2023/03/27/the-uk-organic-wine-market-is-rapidly-growing-and-here-s-what-lies-ahead
12 https://europeantimes.news/2023/05/bulgarian-wine-is-number-1-in-the-world/
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Publish date : 2024-10-24 03:14:00
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