Mantecados de Estepa PGI

Baked dough pieces made from mixing the basic ingredients of wheat flour, pork lard and icing sugar (ground sugar), plus additional ingredients depending on the type of “Mantecado de Estepa” being produced. These may include cinnamon, olive oil, almonds, cocoa, coconut, lemon, hazelnuts and vanilla. As an exception, in the “Mantecados de Estepa” made with olive oil, the pork lard is replaced by extra virgin olive oil. Since March 2016, the production of "Polvoron de Estepa" is certified as PGI too.

Tasting notes

They are a toasted brown color, firm on the outside and soft inside, with a slightly cracked surface and smooth on the palate. They have a rounded shape.

Other notes

Round pieces weighing a maximum of 32 g / 1 oz except in the homemade or artisan and olive oil variety, which may weigh up to 50 g / 2 oz. The basic raw materials used to make "Mantecados de Estepa" are: wheat flour, pork lard (with the exception of the type made with extra virgin olive oil) and icing sugar (ground sugar). Additional ingredients may be cinnamon, sesame, almond, hazelnut, coconut, cocoa, extra virgin olive oil and natural aromas (essential oils).

Production / Processing method

The production process begins with delivery of the raw materials, which are then subjected to the appropriate physical, chemical, microbiological and organoleptic analyses. Once the raw materials are found to be of sufficiently high quality, they are authorized for unloading and storage in the areas set aside for this purpose.

The almonds, sugar and flour are processed prior to being used in the production process. The almonds are toasted and in some cases chopped, the sugar is ground to make icing sugar and the flour undergoes a drying process to obtain the correct level of moisture content for making the products.

The next step is making the dough. The ingredients are placed in the kneading machine in the amounts defined for each product, following this sequence: lard, icing sugar, additional ingredients (cinnamon, aromas, etc.) and lastly, flour. The dough is kneaded until it takes on a uniform color and texture. Next, the pieces are shaped. This operation is carried out by hand and by machine, using shape cutters with a series of molds for each type of product.

Some products undergo additional processing before being placed in the ovens to bake, usually consisting of a layer of sesame over the top. All the products are oven-baked for no less than eight minutes, until the product is takes on a uniform texture and color tone inside.

When they are cooked, the products are set aside to rest and cool. They must be cooled to at least room temperature, making them easier to handle and preventing steam condensing on the wrappings. Cooling may be done naturally or by mechanically blowing air over them.

Before being wrapped and packaged, the products may undergo further processing, consisting in adding a layer of icing sugar.

Finally, the products are wrapped in the formats approved by the Regulatory Council, always on the flow-pack line, in cellophane paper for products wrapped by machine and heat-sealed, and in tissue paper twisted at both ends for products wrapped mechanically or manually. Once they have been wrapped, the products are placed in boxes or packs approved by the Regulatory Council and are taken to the finished products storage area where they are kept under optimum conditions for their correct conservation.

Both the individually wrapped products and packs of products must bear labels that include the words “Indicación Geográfica Protegida”, the name “Mantecados de Estepa” and the logo, together with a unique consecutive number for each pack.

Regulatory Council

Consejo Regulador IGP Mantecados de Estepa y Polvorones de Estepa
Avda. del Mantecado, 7 (Edificio Centro de Empresas) - 1ª planta - Principal Izquierda
41560 Estepa (Sevilla)
Tel.: (+ 34) 954 820 500

Spanish Ministry of Agriculture

Regulatory Council, Mantecados de Estepa y Polvorones de Estepa PGI

Estepa (Andalusia)

Estepa (Andalusia)