Mantequilla de Soria

Mantequilla de Soria is a PDO butter produced from the milk of Friesian or Pardo-Alpina cows, or crosses between the two, from dairy farms within 169 named municipalities in the province of Soria, Spain. The designation covers three distinct types: natural, salted, and sweet, each with defined physical, chemical, and organoleptic requirements.

About this designation

Registered as a PDO under file number PDO-ES-0326, with EU protection granted on 20 November 2003, Mantequilla de Soria is produced exclusively from the milk of cows of the Friesian or Pardo-Alpina breeds, or crosses between the two. The milk must originate from livestock holdings located within a defined area comprising 169 named municipalities in the province of Soria. Both milk production and butter manufacture must take place within this geographical area. The specification protects three types of butter: natural, salted, and sweet. Natural butter must contain a minimum fat content of 82 % m/m, a maximum of 2 % m/m non-fat milk solids, and a maximum of 16 % m/m moisture. Salted butter must contain a minimum fat content of 80 % m/m, a maximum of 4 % m/m non-fat milk solids, a maximum of 16 % m/m moisture, and a maximum of 2,5 % m/m sodium chloride. Sweet butter must contain a minimum fat content of 39 % m/m, a maximum of 35 % m/m non-fat milk solids, a maximum of 25 % m/m moisture, and sucrose from 20 % to 35 % m/m. Packaging must bear the terms 'Denominación de Origen Protegida' and 'Mantequilla de Soria', together with a tamper-proof, non-reusable conformity mark affixed prior to dispatch. This secondary label carries the Designation logo and an alphanumeric traceability code, printed on a golden strip for natural butter, a pink strip for sweet butter, and a blue strip for salted butter. The Consejo Regulador de la DOP Mantequilla de Soria is the applicant producer group.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 20 November 2003 under file number PDO-ES-0326, eAmbrosia identifier EUGI00000013700.
• Milk must come exclusively from Friesian or Pardo-Alpina cows, or crosses between the two, from within 169 named municipalities in the province of Soria.
• Sweet butter must contain sucrose from 20 % to 35 % m/m and may be coloured with betacarotene and/or cochineal extract in the garnish.
• Each protected butter bears a tamper-proof secondary label with an alphanumeric traceability code on a colour-coded strip specific to each of the three butter types.

Tasting notes

Castilian (Soria) cow's milk butter DOP, three styles: Natural (white-cream), Salada (salted), Dulce (sweet, with sugar — distinctive Spanish sweet butter). Distinctive Soriano-region butter tradition.

HoReCa use

**Mantequilla Dulce de Soria** — distinctive sweet butter for breakfast and dessert (with churros, on toast); Natural and Salada for cooking and finishing.

Packaging

• plaquette-150g
• plaquette-250g
• jar-Dulce-200g
• professional-bulk-1kg