Description
The Pemento do Couto PGI is a pepper from the pepper tree of Capsicum annun L variety, belonging to the local ecotype known with the same name.
Production Area
The production area of Pemento do Couto PGI covers some municipal areas in the district of Ferrol which refer to the district capital A Coruña, in the autonomous community of Galicia.
Production Method
The sowing takes place between October and January with disinfected seeds extracted from the fruits after ripening and drying. The transplanting is made in holed trays after germination, when the seedlings measure about 5 cm of height. The planting in the open air starts around April-May with a density of 3-5 trees per square metre, whilst harvesting takes place in June-July. On the contrary, as regards sheltered cultivation, planting takes place in February and March with a density of 2-4 trees per square metre, whilst harvesting is made in April. The sheltered cultivation is made by means of simple plastic tunnels aimed at protecting the seedlings from frosts, at anticipating the production and at extending it over a week in autumn, in addition to protect the lines selected from unwanted hybridisations. Harvesting is made manually before the complete ripening of peppers which are sold raw.
Appearance and Flavour
Pemento do Couto PGI is dark green in colour and scarcely brilliant. The longitudinal section has the shape of a trapezoidal truncated cone, whilst the transversal one is rounded but sometimes may be lightly striped and marked by 3 or 4 angles on the top. The weight spans from 4 to 6 gr, with a width of approximately 2 cm, of which only 1-1.5 mm are the thickness of the wall, with a variable length of 4 to 8 cm. The stalk is stiff and generally straight or lightly curved. It measures 2-3 cm but it is always shorter than the fruit. The pulp is thin and succulent with a sweet flavour, slightly grassy and non spicy due to the absence of capsaicin. The aroma has a mild intensity with only a few seeds.
History
Pemento do Couto PGI is cropped in conformity with the traditional methods of the Ferrol area, where the cultivation is still limited because of over years it has not been extended to other areas. But its fame has enabled the start of the Festa do Pemento do Couto which takes place every year at the end of July in the monastery of Santa María do Couto, where the selection and cultivation of these peppers began.
Gastronomy
Pemento do Couto PGI must be stored in a dry and ventilated area. These peppers may be eaten grilled, roasted in oven or fried, but it is advised to eat them hot, as they must not cool down. Generally they accompany foods like meat, fish, crustaceans or they are served as an aperitif or a hors d'oeuvre with stalks to enable their consumption.
Marketing
The product is sold as Pemento do Couto PGI from April 15th to October 31st. It is sold in suitable bags with a weight of 200 or 400 gr, but also other packaging may be used as long as the quality of the product is not affected.
Distinctive Features
Pemento do Couto PGI is different from the others due to the total lack of a spicy hint, a rare characteristic in pepper belonging to similar varieties. This is due to different elements, from the peculiar local ecotype and the production techniques used to the microclimate of the production valleys.
