What are PDO and PGI in Spanish Gourmet Products?

What are PDO and PGI in Spanish Gourmet Products?

by Guillermo Pabon Garcia on Oct 08, 2025

If you are passionate about authentic Spanish gourmet products, you’ve probably come across labels like PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication). These certifications are internationally recognized and guarantee that the product you are buying is authentic, traditional, and linked to a specific Spanish region.

PDO means that every stage of production — from raw ingredients to processing and packaging — must take place in the designated geographical area. This ensures the product’s authenticity and protects centuries-old culinary traditions.

PGI is slightly more flexible, requiring that at least one stage of production, processing, or preparation happens in the defined region. Even so, it guarantees a strong and traceable link to its geographical origin.

Both PDO and PGI seals are essential to protect Spanish food heritage and ensure that U.S. consumers can access genuine Spanish products, not industrial imitations.

Why PDO and PGI Labels Matter

At Ibérico Taste, we bring you directly from Spain a curated selection of PDO and PGI-certified foods. Choosing these products means:

  • Guaranteed authenticity with traceability from origin to your table.
  • Premium quality standards respected in every step of production.
  • Protection of artisanal traditions and local craftsmanship.
  • Confidence as a consumer knowing you’re buying real Spanish gourmet food in the U.S.

Enjoying PDO and PGI products is not only about taste — it’s about experiencing Spain’s culture, history, and culinary excellence.

Some of our products with certification of origin

  • Calasparra Rice (PDO) – Grown in Murcia, this rice is perfect for paella thanks to its unique ability to absorb flavors without losing texture.
  • Piquillo Peppers from Lodosa (PDO) – Hand-peeled and wood-roasted, with a sweet taste and delicate smoky notes.
  • Navarra Asparagus (PDO) – Tender white asparagus cultivated in the fertile Ebro Valley, known for its refined flavor.
  • Sherry Vinegar (PDO) – Matured in oak casks using the traditional solera system, offering deep flavor and balanced acidity.
  • Mojama de Isla Cristina (PGI) – A delicacy known as the “ham of the sea,” made from cured tuna loins, intense and savory.
  • Manchego Cheese (PDO) – Spain’s most famous cheese, made from Manchega sheep’s milk, rich and nutty in flavor.
  • Idiazábal Cheese (PDO) – From the Basque Country and Navarra, slightly smoked, with deep and rustic flavors.

Each of these products reflects Spain’s authenticity, terroir, and culinary heritage. Explore our collection of certified products— now available for you in the U.S. at Ibérico Taste.

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FAQs

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Spanish winter food isn’t typically spicy in the chili-hot sense, but it is very warming. Smoked paprika, garlic, and slow-cooked meats create deep, comforting flavors. Dishes like patatas bravas or callos may include chili or spice, but heat is usually balanced rather than intense.

Yes, nearly every region has its own winter stew. Northern regions favor rich bean dishes like fabada asturiana, central Spain is known for cocido, and mountain areas often cook meat-heavy stews designed to sustain people through cold, long days.

Absolutely. Tapas remain popular year-round, but in winter people prefer warm tapas such as patatas bravas, croquettes, meatballs (albóndigas), and stewed dishes rather than cold or seafood-based options.

Many traditional winter dishes are quite balanced, especially those based on legumes and vegetables. While cured meats are used, they’re often added for flavor rather than bulk, and meals are typically homemade and slow-cooked, making them both nutritious and satisfying.

Slow cooking allows tough cuts of meat, dried legumes, and root vegetables to become tender and flavorful. It also creates rich broths and sauces that retain heat and provide comfort, which is ideal during colder weather.

Yes, Spanish winter cuisine is strongly rooted in home cooking. Many classic cold-weather dishes—such as stews, soups, and braises—are traditionally prepared at home and eaten as long, leisurely meals. Recipes are often passed down through generations and made in large batches to feed families over several days.

Winter desserts in Spain tend to be richer and more traditional. Favorites include churros con chocolate, rice pudding (arroz con leche), and baked goods flavored with cinnamon, citrus, and almonds. These sweets are often enjoyed alongside hot chocolate or coffee, especially on cold days.