Truffle potato from Camprodon
The potato is a traditional crop of this mountain area, which develops at high altitude and provides a ripe potato, consistent, not at all floury and good cooking.
In Ripollès, potato cultivation dates back to the late eighteenth and early nineteenth centuries, when it was used for animal feed. During the nineteenth century, with the arrival of the buffet variety, it was incorporated into the daily diet of the people and its cultivation was spreading, to the point that, between September and January 1898, 3,000 tons left the region. In the mid-1950s, however, potato production in Ripollès experienced a sharp fall, being relegated to family consumption and direct sales to farmhouses. In the first half of the 1990s, local farmers tried to boost potato cultivation, which improved without successing, however, reaching the volume of previous eras.
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Productes de la terra
Vegetables and mushrooms
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
The producers sell Camprodon potatoes in some shops and markets in Ripollès. A part is sold directly to individuals who know these potatoes and to distributors who market them outside the region. The consumption of this tuber is daily and the forms of consumption are the traditional ones: boiled with vegetables, stewed, fried, with omelette...
Attributes and nutritional properties
The potatoes grown in Camprodon belong mainly to the kennebec variety, a potato with a thick elliptical shape with white meat and skin, which has a medium ripening cycle (between 90 and 120 days). Sowing, manually, takes place around the month of June. In September, the potato ripens and the harvest begins, which generally lasts until October. Once harvested, the potatoes are deposited in a warehouse, where they are kept without any specific handling and resting for a few weeks to improve quality. It is considered that the fact that it is cultivated in the mountains, at high altitudes and low temperatures, provides a consistent potato, not at all floury and good cooking.
