Shared fermented food heritage of Portugal and Spain

Resumen del trabajo presentado al 2nd Forum on Fermented Foods, celebrado en Málaga (España) del 5 al 7 de febrero de 2025.

The common historical and cultural heritage for Portugal (PT) and Spain (SP) has flourished in a myriad of fermented foods shared between both countries. Through analysis of databases like eAMBROSIA, GIview, and direct contact with producers, this study maps a landscape dominated by dairy products (mainly cheeses) and alcoholic fermented beverages (mainly wine) from the Iberian Peninsula, many of which possess Protected Designation of Origin (PDO) certifications. Thus, 27 and 18 PDO cheeses were from SP and PT, and over 130 PDO wines from SP and PT, respectively. Legumes, cocoa, tea, and coffee were less prevalent. Both countries also share similarities in food products with Protected Geographical Indications (PGI), particularly wines (44 from SP and 14 from PT), and meat-based products, especially from Portugal (29 vs. 11 from SP). Although traditional methods are still widely used, innovative approaches are beginning to emerge, such as sourdough and multigrain bread, digital winemaking, and the revival of ancient cheese-making techniques. Interestingly, newer fermented drinks, such as kefir and kombucha are also gaining popularity in Spain, with over 3,000 hectolitres annually produced. This study contributes to a general overview of the fermented foods produced in both countries as well as to promoting the study and consumption of this type of food with great health benefits.

Peer reviewed