It is very common for products such as wine or cheese -among many others- to have some European quality seal, in order to safeguard the origin of the food, as well as guarantee its excellence. In fact, you probably know quite a few examples. But did you know that in Spain exists also butter with DOP? The truth is that this is not very common and, in fact, in our country there are very few with this badge. The most recognized is Soria butter. Do you want to know how it is?
A bit of history: crafts with more than 100 years
When it comes to this food, the truth is that the consumer does not notice its place of origin and, even less, with any quality seal. That's what makes the Soria butter so special. It is such a deep-rooted tradition that of its elaboration in the province of Castilla y Leon that references have been found since 1845. Many of them make mention of the Tera Valley, which is located north of Soria.
Of course, it was made completely craft with the utensils of that time. Once the manteca -which was obtained through the cream previously fermented and whipped in containers called «manzaderos »-, this was sold to make the butter. This final product was produced in confectioneries based on butter and a syrup of water mixed with sugar.
As is normal, with the arrival of industrialization, the way of making it in Soria changed. Little by little, machines and factories were replacing artisanal processes; at least when it comes to butter natural. The sweet, which is another of the varieties of Soria butter, continues to be made in bakeries in the area. The way it is made makes it a completely product único, and the same happens with the other types; not in vain did they get the DOP.
The three varieties of butter from Soria
To start with is the natural. It is identified by having an ivory color, by having a slightly acid and by its essence to fresh cream. Following this type you can find two more. The sweet, which has a very characteristic bone color and has a sweet caramelized and intense flavor. And finally, the salt which, as its name suggests, has a strong salty taste.
What makes it so special?
It is important to emphasize that, despite the evolution at the time of elaboration, all the ingredients used to make this butter come from Soria. The area of production - and processing - is limited to 169 municipalities that make up the province of Soria, which translates into an area of 9.362 square kilometers.
La milk, in addition, it is the main culprit that it has the characteristics that it has: comes from cows - of Friesian or brown alpine breeds - that graze freely in the countryside.
That makes it a unique product and exclusive NEROX of the area; and not only that, but they also bring you a lot of nutritional properties. The fact that their grasses are harder and have a different flora, provides a energy value, vitamins and fatty acids that make it one of the most healthy.
From the sorian pastures to the table
La butter is one such essential products in the kitchen; It is used in gastronomy because it gives a special and very rich touch to the final dish. Well, what better than the one in Soria to make those morsels?
Cookies, butter potatoes, cakes, pasta ... Just imagine the flavor that this product with PDO would give to your favorite recipes. Also, in the Soria Butter Day -Celebrated annually-, other delicacies were made such as lemon curd -Homemade lemon cream-, fudge -American sweet-, tea ...
As you have seen, it is a high quality product, with great health benefits and with a traditional origin rooted in the earth. All this has led him to obtain one of the few DOP stamps. What better way to demonstrate the full potential of the Soria butter?
