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Sorian Butter

Protected Designation of Origin

 

When people outside of the region hear “Soria”, it is no mystery why they immediately associate it with butter. For years, this distinctive product has characterised this land, but since 2004 it has had its own Regulating Council which has led to the recognition of not only the product per se, but also its producers that have worked hard over many years. This process started in 1999 and the industry catapulted in 2007 when it was registered in the European Union’s Registry of Protected Designation of Origin products.

 

Besides farmers, the dairy industry and recognised confectioners, the Regulating Council has since ensured the butter’s raw material maintains its quality and that the production process stays as close as can be to the traditional methods which guarantee the quality of Sorian Butter that a PDO product deserves.

 

It is necessary that the milk used in the process come from local farms, where the cows graze high pasturelands in extreme weather conditions. The cows must also meet several conditions and they must be either Friesian or Alpine Brown breeds, or a cross breed of the two. This limits the amount of Sorian Butter that can be produced.

 

Every step of the process is carried out with extreme care, whether it be the collection, storage, transport, production or packaging. This all contributes to making Sorian Butter of the best quality required under Regulation.

This natural butter is elaborated in a non-continuous churning cylinder that imitates traditional artisanal manzadero, similar to a butter churner, which gives place to the formation of fatty globules. The butter is then cleansed two times to reduce the non-fatty dry extract content and then it goes through a specific maturation process.

 

Since April 2007, you can find all sorts of products of Sorian Butter on the market; natural, salty or sweet.

 

Each type of butter is identified by the colour of its back label that the Regulating Council establishes once meeting all the quality requirements.

 

Sweet Sorian Butter is the least known but it is also the most typical type that is sold due to the fact that it is not common to find sweet butter in other places and it is also packaged intricately with a transparent lid through which you can see the butter placed manually with a piping bag with pink decorations piped on top.

 

The care put into standardising all the steps, from the source up to the consumer, and the maintenance carried out on all the processes that give Sorian Butter its typical qualities make it stand out among the rest for many reasons. Its specific nutritional values and, above all, the consumers’ experience when tasting it, its texture, its smoothness and its soft, natural and lovely flavour make it so appetising.

 

Regulating Council of “Sorian Butter” P.D.O.

C/ Caballeros 17, 4ª planta

+34  975 23 16 26

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Additional Links:

Sorian Butter
Sorian Butter
Sorian Butter: Flavour and Tradition
Sorian Butter: Flavour and Tradition
Sorian Butter: Flavour and Tradition
Sorian Butter: Flavour and Tradition
Roll of Sorian Butter
Roll of Sorian Butter
Sorian Butter
Sorian Butter
Sorian Butter
Sorian Butter

Diputación de Soria (Desarrollo Económico y Turismo)

C/ Caballeros, 17 - 42002 Soria

Tfno. 975 220 511 Fax 975 231 635

turismo@dipsoria.es