The Protected Geographical Indication 'Pan Galego' has been registered in the EU register.
Through a statement, the Department of Rural Affairs thanked the sector for all the work and effort it took to consolidate its product, thus fulfilling a long-standing aspiration among Galician bakers, organised through the Galician Federation of Bakeries (Fegapan). They also affirmed that "the implementation of this new indication is an opportunity to protect and promote this product that is so typical of Galician gastronomy, preserving the typical characteristics and raw materials of our land."
Pan Galego is a bread with a crispy crust and variable hardness depending on the shape and size, a spongy centre, and abundant and irregular bubbles. It is handmade using common wheat flour, which partly comes from wheat grown in the autonomous community of Galicia belonging to indigenous varieties and ecotypes. It is characterised by the use of sourdough (minimum 15% of the weight of the flour) and a large amount of water (minimum 75 litres per 100 kg of flour), as well as long fermentation (minimum 3 hours) and baking times, always in kilns with a hearth made from stone or other refractory materials. There are four traditional formats: Bolo or Hogaza, which are round and irregular; Rosca, a flattened irregular ring shape; Bola or Torta, rounded and flattened, and Barra, with an elongated shape.