Description
The Pimiento de Gernika PGI is raw pepper from the Capsicum annuum L. species belonging to the local Gernika variety.
Production Area
The production area of Pimiento de Gernika PGI covers the provinces of Gipuzkoa and Bizkaia, and some municipal areas in the province of Alava, in the autonomous community of Basque Country.
Production Method
The peppers are cultivated in an open ground or in greenhouse by using techniques which guarantee the best development and quality of the fruit. The plants are planted in April and May, but in case of sheltered cultivation, this operation is already made in February. Harvesting will take place in two different periods depending on the two cases: in the field, it will start in June, whilst in greenhouse mid April. Harvesting is made by hand and takes place in consecutive phases which can last until November. The fruits are harvested when not yet fully ripe and the colour is uniform green on the entire surface. Due to the product's fragility, it is necessary to pay particular attention during all harvesting and storage phases.
Appearance and Flavour
Pimiento de Gernika PGI is narrow and long in shape with a triangular longitudinal section. The peel spans from green to dark green in colour and is thin. It is not spicy, but rather sweet.
History
The Basque Country area boasts a long tradition in cropping peppers, in particular the Gernika cultivar, which is the most antique in the region. Thanks to the favourable pedoclimatic conditions, this plant has existed in this area already since 1300. Over centuries, the dedication of farmers helped the growth of the product's reputation, which - usually appreciated and consumed by the local population - has become an actual identification element of the area. Since 1998, an association, called Cofradía del Gernikako Piperra, has been dedicated to the promotion and enhancement of Gernika pepper.
Gastronomy
Pimiento de Gernika PGI is a delicate product; therefore, it has to be stored in the right way and for a short time: it is suggested to put it in the least cold compartment of refrigerator or in a cool and dry place. This pepper is mostly used for frying. Indeed, a few seconds in hot oil are sufficient to obtain a simple and natural dish, but crunchy and flavourful. They are very good also sweet and sour or combined with meat - sliced and put in a brochette with pork sausage, for example, or with fish - sautéed with onion and wrapped with breaded cod fish fillet.
Marketing
The product is sold as Pimiento de Gernika PGI. It is packed in bags or plastic trays with a variable weight.
Distinctive Features
Pimiento de Gernika PGI comes from a demanding plant from a climate point of view (the optimal minimum and maximum temperatures are from 18 to 25°C). It does not contain capsaicin or, in case it does, the percentages are very low: therefore, it is not spicy, but it stands out to be very sweet.
