The European Union has officially entered the “Pernil Cerretà” protected geographical indication (PGI) into the Community Register through a regulation published in the Official Journal of the European Union. This PGI covers a cured ham produced in 24 regions in inland Catalonia, Spain and brings the country's total number of differentiated quality designations registered in the European Union to 400.
Pernil Cerretà is a cured and aged meat product made from the hind leg of the pig. Its production process requires a minimum curing period of seven months for boneless ham and nine months for ham on the bone. Its distinctive characteristics include the absence of smoking, the use of pepper during production, and a drying and aging process carried out at higher temperatures than those used for most European cured hams.

The protected geographical area encompasses 24 counties in inland Catalonia. The entire production process—from the receipt of the raw materials to the complete curing of the ham—must take place within this area to ensure the product’s quality, traceability, and the preservation of its traditional characteristics.
According to the resolution, the PGI registration officially recognizes the close link between Pernil Cerretà and its region of origin, protects its production method, and guarantees consumers the product’s authenticity, quality, and traceability.
The Pernil Cerretà ranges in color from pinkish red to purplish red, with shiny white-ish external fat that has pinkish hues. The aroma has notes characteristic of the curing process and pepper predominate, with no smoky aromas. As far as taste, it offers a slightly salty flavor, balanced by mild spicy notes, umami, and a slight bitterness, along with a uniform, firm, and not very fibrous texture. Reports recall that Cerretà hams were already prized in Roman times and that their production has remained closely tied to the Catalan region, preserving traditional techniques that have evolved without losing their identity.
August 5, 2026/ MAPA/ Spain.
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