Description
The Ajo Morado de las Pedroñeras PGI is a garlic of the Allium sativum L. species from the native ecotype Morado de Las Pedroñeras, of the Morado de Cuenca variety.
Production Area
The production area of Ajo Morado de las Pedroñeras PGI is located in various municipal areas of the provinces of Albacete, Ciudad Real, Cuenca and Toledo in the Autonomous Community of Castilla-La Mancha.
Production Method
The ground must be carefully prepared for sowing, which takes place between December and the middle of January, so as it receives sufficient irrigation. Harvesting occurs between June and July and takes place in two phases: initially a tractor works the ground with a special tool which ploughs and softens it, later the bulbs are harvested manually and are tied into bunches and transported for drying. To eliminate any excess humidity, bunches are sun dried or dried via air currents and then roots and the leaves are cut away, then they are dried and, finally, the treatment process is made by sector expert companies. When they arrive, the bulbs are checked, classified and cleaned with the elimination of any remaining dirt and external tunic, so as they achieve an outwardly pleasing look. The product is then wrapped, and kept at room-temperature until the 30th of September, after which it is kept in well-ventilated, atmospherecontrolled places at a temperature of -2 to -4°C.
Appearance and Flavour
Ajo Morado de las Pedroñeras PGI has a spherical shape with white or slightly coloured and cloudy external tunic and a medium size. The cloves are half-moon shaped, of a medium or small size, with a violet or cloudy colour tunic. It has a strong smell and, when peeled, it is spicy and stimulating and it becomes more intense after being sliced.
History
The origin of the cultivation of Ajo Morado de las Pedroñeras PGI is very old. One of the first written documents can be found in a dictionary from 1800, which speaks about agricultural production and commercial activity in the area and mentions the cultivation and sale of the garlic. The garlic's popularity in the area is reflected by the local uses which survive still today.
Gastronomy
Ajo Morado de las Pedroñeras PGI should be kept in a fresh, dry place. It is often used as an ingredient in typical Mediterranean cooking as it can enrich and flavour many dishes. Garlic is very important in the local gastronomy of the area and represents an indispensable condiment used in a lot of dishes. It is used to prepare potatoes and dried salted cod, soups and creams of garlic, to flavour dishes cooked with hare, rabbit, quail, pigs' liver and sheep tripe.
Marketing
The product is sold as Ajo Morado de las Pedroñeras PGI in the categories: Extra (minimum diameter 45 mm) or I (minimum diameter 41 mm). It is sold hand-wrapped in packs or baskets of 200-250 or 500 gr or in boxes of 5, 10 or 20 kg.
Distinctive Features
The area of La Mancha is characterised by adverse weather conditions, to which cultivation of Ajo Morado de las Pedroñeras PGI is very suited, such as it is suited to the type of soil that characterises the ground of the region.
