Description
The Miel de La Alcarria PDO is a honey extracted from nectar belonging to the following species: Rosmarinus officinalis L., Lavandula latifolia medicus, Cistus ladanifer L. and Lavándula stoechas Lexisting in the production area. Millefleurs honey is made using all the species above mentioned; at least 15% of rosemary honey must be extracted from Rosmarinus officinalis L. pollen; 15% of lavender honey from Lavandula latifolia medicus pollen.
Production Area
The production and packaging area of Miel de La Alcarria PDO is located in the Alcarria region and includes the districts of Guadalajara and Cuenca, in the Autonomous Community of Castilla-La Mancha.
Production Method
The extraction of honey starts once achieved the full maturation. The extraction of honey is made through a centrifugation process, at the beginning, at low speed, then increasing it progressively. Later it is filtered and decanted to eliminate air bubbles and leave the product rest. This process can last from a few days to a month. Finally, it is stored and conditioned. Before packing, a high-temperature treatment, not over 45°C, is made to maintain intact all therapeutic and nutritional features of the product.
Appearance and Flavour
The colour, taste and aroma of Miel de La Alcarria PDO vary depending on the type of predominating pollen. The Miel de La Alcarria PDO can be fluid, viscous or crystallized. The lavender honey is slightly amber-like in colour and characterized by a quite thick density, a lavender aroma and a taste going from sweet to salty, sometimes even acid; the rosemary honey has a solid density and it is the most appreciated by consumers; the mille-fleurs honey is amber in colour, going from light to dark, and its flavour is sweet with characterising acid notes.
History
The quality of Miel de la Alcarria PDO was recognized in 1600. A historic document dated back to 1893 is exclusively dedicated to apiculture and traditional techniques of operation, describing the different aspects of this production. The strong link with the region has been established along the centuries, combining tradition and economy of the area with apiculture.
Gastronomy
The product must be stored in dry and fresh rooms, free from humidity. The Miel de La Alcarria PDO can be eaten alone or combined with other dishes. This honey is the key ingredient of recipes of sweets and, at the same time, it can be combined with cheeses. It is generally accompanied by sweet wines.
Marketing
The product is sold as Miel de La Alcarria PDO subdivided into the following: Miel Monofloral de Romero, with rosemary; Miel Monofloral de Espliego, with lavender; Miel multifloral, millefleurs. It is packed in colourless glass containers, hermetically sealed, with up to 1 kg of product.
Distinctive Features
The characteristics of uniqueness which distinguish the Miel de La Alcarria PDO from the other honeys are due to the exclusive floral composition of the product.
