text: The majority of perry pear varieties in the UK originate from the counties of Gloucestershire, Herefordshire, and Worcestershire in the west of England; perry from these counties made from traditional recipes now forms a European Union Protected Geographical Indication. Of these perry pear varieties, most originate in parishes around May Hill on the Gloucestershire/Herefordshire border. The standard reference work on perry pears was published in 1963 by the Long Ashton Research Station; since then, many varieties have become critically endangered or lost. Over 100 varieties, known by over 200 local names, were in Gloucestershire alone. These local pears are particularly known for their picturesque names, such as the various "Huffcap" varieties ('Hendre Huffcap', 'Red Huffcap', 'Black Huffcap', all having an elliptical shape), those named for the effects of their product ('Merrylegs', 'Mumblehead'), pears commemorating an individual ('Stinking Bishop', named for the man who first grew it, or 'Judge Amphlett', named for Assizes court judge Richard Amphlett), or those named for the place they grew ('Hartpury Green', 'Bosbury Scarlet', 'Bartestree Squash'). The perry makers of Normandy grew their own distinctive varieties such as Plant de Blanc, Antricotin and Fausset; the perry of Domfront, which has been recognised with AOC status since 2002 and PDO status since 2006, must be made with a minimum of 40% Plant de Blanc.
  Pear cultivars used for perry-making tend to be small in size, turbinate or pyriform in shape, and too astringent for culinary use. Specific perry pear cultivars are regularly used to make single-variety perries; this was formerly the usual practice in traditional perry making, meaning that in the past, each parish would have produced its own characteristic and distinctive perries due to the very restricted distribution of many varieties. Blended perries, made from the juices of several varieties, were traditionally disregarded as they tended to throw a haze, though in modern commercial production, this is overcome with filtration and use of a centrifuge.