The protection granted to the “Cea Bread” Protected Geographical Indication (P.G.I.) corresponds to bread made within the protected area, in bakeries registered with the regulatory board, only using wheat flour, water, salt and yeast as raw products, making the bread using the traditional method in ovens with the typical and specific features of the area.
Bread produced according to this protected geographical variety may appear in two versions:
The area in which “Cea Bread” is produced as a P.G.I. is in the parish of San Cristovo de Cea, in the province of Ourense.
Bread of exceptional quality has been produced in the region since ancient times, which has led to it becoming famous far beyond the local area.
The type of bread produced under the auspices of the P.G.I. are long and rounded at both ends, with a typical lengthways split along the top, dividing the bread in two equal, rounded sections.
The crust is thick and varies in width, often on the same loaf, from 0.5 to 1cm., forming a crunchy exterior with a colour ranging from golden to dark chestnut, with a toasted flavour.
The interior is firm and spongy, with few irregular holes and variable size, light brown in colour with an intense wheat flavour.
Prego de condicións (1.1 Mb)
Ficha técnica 2010 (103 Kb)
Ficha técnica 2011 (213 Kb)
Ficha técnica 2012 (213 Kb)
Ficha técnica 2013 (213 Kb)
Ficha técnica 2014 (198 Kb)
Ficha técnica 2015 (411 Kb)
Presidente: Carlos Manuel Rodríguez Rodríguez
Praza Maior, 1
32130 San Cristovo de Cea
Tel.: 618 265 307