Project documentation for Slow Food Illes Balears: Recuperation and organic recultivation programme of forgotten red paprika, indigenous varierty Pebre Vermell de Tap de Corti, the Pebre Bord. This autochthonous red pepper plant from Mallorca produces medium sized cone shaped medium spicy fruit in late August.
Pebre Vermell de Tap de Corti, the Pebre Bord
Harvest of Pebre Vermell de Tap de Corti, the Pebre Bord at Finca Sa Teulera, Manacor, Mallorca, Balearic Islands, Spain
Hand holding red peppers, Mallorca, Spain
The pebre bord is a key ingredient for colouring, flavour and natural preservative agent in the classical Sobrassada sausage. Sobrassada is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices.
In recent years shopping for cheap ingredients led to imported red peper from abroad with the effect of almost extermination of the plants. Slow Food Illes Baleres initiated a recuperation programme of the Pebre Vermell de Tap de Corti, the Pebre Bord red pepper in 2008. By 2010 thousands of plants are growing again on organic farmland in several finca farms on the island.
Sun drying of red pepper, Mallorca, Spain
Slow Food Illes Balears, threading of red pepper for sun drying.
Sant Maria, drying of threaded red pepper, Slow Food Illes Balears, Slow Food recuperation programme.
Grinded red pepper, Slow Food recuperation programme.
Sobrasada sausage, Mallorca, Spain
Traditionally the Pebre bord created iconic visual appearance in the late summer rural landscape of Mallorca. The threaded pepper were put up for drying in the suns, suspended from building fronts.
New photo reportage by Oliver Brenneisen Photo published in ADAC Reisemagazin. This bi-monthly, mono-thematic travel magazine is published by ADAC Verlag, the publishing arm of Allgemeiner Deutscher Automobil-Club e.V., Germany’s and Europe’s largest automobile club, with 16 million members.
