Latvian butter receives European protection
European Commission has approved the inclusion of two more food products – Spanish sausage Morcille de Burgos and Latvian Rucavas white butter – to the EU register of Protected Geographical Indications (PGIs), as confirmed by European Commission’s office in Latvia.
Rucava white butter is produced by half from fats and has a sour taste. «It is traditionally eaten immediately after melting with boiled potatoes or rye bread. Its production method has not changed since the 19th century. It is still produced using a recipe passed on from generation to generation,» the EC adds.
Latvia’s Food and Veterinary Service notes that PGIs helps identify products originating from a specific place.
A specific product’s quality, reputation or outstanding feature is mainly associated with their geographical origin, and at least one stage of production takes place in a specific geographical location. Production, packaging and labeling of Rucava white butter takes place in a specific region – Rucava County.
Aside from Rucava white butter, other Latvian products applied with special status include traditional Janu cheese, Carnikava lamprey, salted rye bread and Sklandrausis.
Morcilla de Burgos is a meat product made using specially dried onions, melted pork fat or fat, rice, blood, spices and salt.
«It has a cylinder shape, sometimes curved depending on the coating. Its outer colour can be different – from brownish to dark brown. Morcilla de Burgos first appeared shortly after introduction of rise in Burgos Region (Castilla and León). The first written mention of it appears in 1928,» says the committee.