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Bread from Cea

The Protected Geographical Indication Pan de Cea certifies the production of bread made in the protected area, in the facilities certified in the register of the Regulatory Council, only using as raw materials flour, water, salt and yeast, and which is processed following the traditional process, in stone ovens that meet the typical and specific characteristic of the ovens in that area.

The production area for bread within the Pan de Cea PGI covers the municipality of San Cristovo de Cea (Ourense), a village where from ancient times, a loaf of exceptional quality has been made. This has brought the village great renown which has gone beyond the borders of its region.

Features

The loaves of bread have an elongated and round shape at the ends, with a characteristic transverse indent in the centre of the top, dividing the bread into two equal parts and assembled bulky. 

The crust is thick and of variable thickness, with hard, rigid consistency, crunchy break and tendency to make thick crumbs films and its colour ranges from golden to dark brown and has a toasted flavour.

The crumb is spongy, fibrous and has a firm texture, with few honeycombs which are irregularly distributed and highly variable in size, has parchment colour of parchment and intense wheat flavour. The loaves are presented in the following formats:

  • A whole loaf or poia weighting between 1 and 1.2 kg
  • Half a loaf weighting between 0.5 and 0.6 kg.
Technical data (2014)
  • Producing Ovens: 19
  • Certified Production: 410, 166 kilos
  • Economic value: 881,749 euros

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