The Lenteja Pardina de Tierra de Campos PGI is a legume of the Lens ssp culinaris species of the microsperm variety and Europeae group.
Production Method
The ground in which it is cultivated must have both specific podological characteristics and a specific quantity of organic material, phosphorus and potassium. As it often happens with legumes, the cultivation of Lenteja Pardina de Tierra de Campos PGI is performed in rotation. Sowing occurs between 15th October and 15th April, while harvesting takes place when the humidity of the grain is lower than 13%. In the first ten days after harvesting, the lentils undergo an anti-aphid treatment and a cleaning process to eliminate foreign bodies, via closed sieves and air currents. They are then packed ready for sale. The lentils can undergo a precooking process before being sold; this involves soaking the product for two hours heating the water up to 85-95°C for six minutes. Later, they are put into pots containing water, salt and authorized additive. Finally, the pots are sealed and sterilized at a temperature up to 110°C.
Appearance and Flavour
The Lenteja Pardina de Tierra de Campos PGI has a smooth surface with a very soft pellicle and slightly fat albumen, a little granular and floury. The colour is brown or dark brown dotted with black, in some case with black stripes on the entire surface with yellow cotyledon. Its minimum size is of 3.5 mm.
Production Area
The production area of Lenteja Pardina de Tierra de Campos PGI is located in the districts of León, Palencia, Valladolid and Zamora, in the Autonomous Community of Castilla y León.
History
In the first half of the 19th century, the cultivation of Lenteja Pardina de Tierra de Campos PGI in the Castilla y León area was a profitable and important business, which in time had continued to expand until the 1950s and the 1960s, when a high increase in the grounds cultivated with lentils took place.
Gastronomy
Lenteja Pardina de Tierra de Campos PGI can be stored for a long time in fresh and dry areas. This legume, after being cooked, can be eaten in different ways, either as side dish or as main meal. The Lenteja Pardina de Tierra de Campos PGI is used to prepare soups, first courses, salads and side dishes to accompany meat or chicken recipes. It goes well with pasta and sausage.
Marketing
The product is sold as Lenteja Pardina de Tierra de Campos PGI, called Pardina. These lentils belong to the Extra marketing class. The variant of precooked and packed product can be found on the market. It is packed in bags of 1 or 10 kg, while the pre-cooked one is packed in glass containers with different weights.
Distinctive Features
The vegetable variety of Lenteja Pardina de Tierra de Campos PGI is very resistant to the attack of parasites and diseases, it can be adapted well to dry climate and offers a medium performance.
