In our constant search for the origins of the best gastronomic products we have made a stop in our Mediterranean route and we have moved to the Jerte Valley, in Cáceres, to deepen the appetizing world of the pillory of Jerte, a product covered by the D.O. Cherry of the Jerte rabidly in season (we can only enjoy it in Spring and Summer) of local production and very versatile in cooking (you will see it) that is, it has all the ballots to wake up our gluttony.
But let's go in parts: Cherry or cherry? They are the same? If the season is now why do I find them almost all year? and the priority do you know the same?
The first thing to know is that the cherry has many varieties (some with a silent movie star name like Precoce Bernard) that differ in size, color and other aspects, so that the pillory is one of those varieties that in turn is subdivided into Ambrunés, Pico Limón Negro, Pico Negro and Pico Colorado. The fundamental thing when distinguishing them is that the bone or "pipo" is larger and that the pillots have no tailbecause it stays in the tree when they are collected (and it is not worth cheating because the pillory is very clever since when you take the tail off a cherry it spoils quickly while the pillory does not because its “wound” heals at the moment that you pick it up) manually.
As I said, collection is a completely manual task made by men who work on farms like “Las Mirandas” in Navaconcejo, by our friend Fernando, who allowed us to attend the harvest and practice a delicious experience such as eating them directly from the tree (I still relax just thinking about it) which You can also do if you visit the valley at this time.