Ethnographic records from Galicia conserve testimonies of the importance of apiculture in our region. Traditional hives were used as well as vertical types. The most important foodstuff produced by Galician apiculture is of course its honey, produced under the auspices of the Galician Honey Protected Geographical Indication (P.G.I.).
The honey is produced in mobile hives and is obtained by decanting or centrifuging. It is sold to consumers either in liquid or solid form (crystallised or creamy), conserving all of its natural properties.
Honey collected, processed and packaged under the auspices of the ‘Galician Honey’ Protected Geographical Indication is produced throughout the whole of the Autonomous Community of Galicia.
Characteristics of the product
Honey is a product that is intimately linked with the territory in which it is obtained, and Galician honey may be classified according to its botanical origin as follows:
Multiflower honey: with a range of tones from light to dark. The flavour varies in persistence and intensity, always with floral or fruit undertones.
Chestnut Honey: dark amber in colour, with some yellow tones. Generally liquid honeys with late crystallization, a malt flavour and intense, persistent flavour with slightly salty undertones.
Eucalyptus honey: amber in colour with clean aroma, slightly acid and short-lived flavour.
Bramble honey: amber or dark amber in colour, with a strongly fruity flavour, very sweet with fruity aroma.
Heather honey: dark amber colour with yellow tones, slightly bitter flavour, intense and with persistent floral aroma.
Prego de condicións (266 Kb)
Ficha técnica 2010 (13 Kb)
Ficha técnica 2011 (123 Kb)
Ficha técnica 2012 (122 Kb)
Ficha técnica 2013 (122 Kb)
Ficha técnica 2014 (100 Kb)
Ficha técnica 2015 (98 Kb)
Presidente: María Esther Ordóñez Dios
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