We already discussed this in a previous post (Read it hereThe Valencian Community is renowned for its rich gastronomy. Its climate, the expertise of its farmers, and a robust food industry have earned this region and its products numerous Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) certifications. 

Today we continue analyzing this varied range of quality agri-food products:

• Oil. This unique liquid gold is made from native grape varieties cultivated only in this region: Blanqueta, Serrana de Espadán, Villalonga, Farga, and Morruda. The production areas for this oil include Maestrat, Plana Alta-Alcalatén, the Sierras de Espadán and Calderona, the Serranías del Turia-Ribera del Magro, Utiel-Requena-Valle de Ayora, the Caroig Massif-Vall d'Albaida, the Alicante Mountains, and Vinalopó. Its organoleptic qualities are notable for their perfect balance between fruitiness and bitterness, and it is protected by a Protected Designation of Origin (PDO) managed by a Regulatory Council.
• The tiger nut from Valencia. This tuber, due to its unique characteristics, is only cultivated in a small number of municipalities in the province of Valencia. It remains in the fields for nine months, after which it is harvested, washed, and dried. This process is what gives it its exclusive qualities, distinguishing Valencian tiger nuts from those of the rest of the world. The result is an excellent product that embodies the tradition, heritage, and natural environment of its place of origin, and whose quality has been recognized by the Protected Designation of Origin (PDO) Chufa de Valencia.
• Sausage from Requena. Under this designation, we find seven products whose ingredients distinguish them from other sausages. These include longanizas, chorizos, morcilla de cebolla (onion blood sausage), salchichones, perros (a type of sausage), güeñas (a type of sausage), sobrasada, and orza (a type of cured meat), all made exclusively with meat from female or castrated male pigs, natural casings, and high-quality spices. Furthermore, the curing and air-drying process for these sausages is carried out using traditional methods and is determined by the climate and geography of the region.
• Jijona and Alicante Turrón. The city of Jijona is known worldwide as the "cradle of turrón," and the production of this confection dates back more than five centuries in this region. Three pillars underpin the quality and prestige of these turróns: select, natural ingredients, traditional techniques and tools, and the knowledge and skill of the turrón artisans. Jijona is the geographical indication for soft turrón, while Turrón de Alicante refers to a variety of hard turrón. Both sweets are made with roasted almonds mixed with a caramelized syrup.