Pickling - Import export

THICKNESS TOLERANCES : Thickness tolerances according to EN 10051 for nominal widths. WIDTH TOLERANCES: Width tolerances according to EN 10051 for nominal widths Other, closer dimensional tolerances on request. EDGE CAMBER TOLERANCES: Sag tolerances according to EN 10051 for pickled hot-rolled strips will be agreed when placing the order. RIPPLE - LONGITUDINAL FLATNESS: The flatness tolerance of the strips in cut lengths in the direction of rolling must be a maximum of 10 mm on 1000 mm. Any other flatness requirement must be agreed when placing the order.

THICKNESS TOLERANCES : Thickness tolerances according to EN 10051 for nominal widths. WIDTH TOLERANCES: Width tolerances according to EN 10051 for nominal widths Other, closer dimensional tolerances on request. EDGE CAMBER TOLERANCES: Sag tolerances according to EN 10051 for pickled hot-rolled strips will be agreed when placing the order. RIPPLE - LONGITUDINAL FLATNESS: The flatness tolerance of the strips in cut lengths in the direction of rolling must be a maximum of 10 mm on 1000 mm. Any other flatness requirement must be agreed when placing the order.

THICKNESS TOLERANCES : Thickness tolerances according to EN 10051 for nominal widths. WIDTH TOLERANCES: Width tolerances according to EN 10051 for nominal widths Other, closer dimensional tolerances on request. EDGE CAMBER TOLERANCES: Sag tolerances according to EN 10051 for pickled hot-rolled strips will be agreed when placing the order. RIPPLE - LONGITUDINAL FLATNESS: The flatness tolerance of the strips in cut lengths in the direction of rolling must be a maximum of 10 mm on 1000 mm. Any other flatness requirement must be agreed when placing the order.

It is the ideal condiment for all kinds of preserves, potatoes and olives. We have been making it since 1960 with the same recipe: a unique, exclusive and familiar formula. The Espinaler sauce was born as the perfect complement for canned seafood, potato chips and olives, today Espinaler consumers confess that they use it for many other things: in the salad, in the cod esqueixada, in the fried eggs, in the gazpacho, in the Spanish omelette, in the squid a la romana, in the anchovies and even in the black vermouth! And so, a long etcetera.

It is selected with care, cooked and finally packaged in a glass jar. It could be eaten as a main dish or as an accompaniment to salads, vegetables or meat!

Pepus lentil is selected delicately. It is boiled and packed in glass jar. The mix of lentil and rice forms a super-food

The bean ‘del ganxet’, grown in Catalan lands, has a smooth taste and great creaminess. The low perception of the skin makes its touch with the palate very delicate.

Espinal vinegar piparras are made with selected green chillies. With tender meat and thin skin, it is a very appreciated product to enhance the flavour of different legume dishes, salads and meats. In addition, they are excellent as an aperitif.

Its taste is so intense. It is cooked according to the traditional style and packed in glass jars. This tasty legume is perfect to eat in stews, salads, with rice or vegetables.

The chickpea is grown in dry land and rich soil, which is why its flavor is so intense. A food that combines excellently with warm salads.

The artichoke is harvested between the months of February and May. It comes from the Murcian garden, it pairs very well with anchovies and salad.

The pepper is grilled over low heat. It is peeled by hand and carefully chopped to preserve the product in the best conditions.

The piquillo pepper, from the orchard of Lodosa (Navarra), is roasted with direct flame. It is peeled one by one, by hand, and maintains all its properties and its genuine flavour.

The piquillo pepper, from the orchard of Lodosa (Navarra), is roasted with direct flame. It is peeled one by one, by hand, and maintains all its properties and its genuine flavour.

Pepus piquillo pepper is harvested and selected with care, and then it is roasted on a wood fire and packed in jars.

Asparagus comes from the Navarra garden. From its collection, it is made quickly so that it maintains the unique flavor that characterizes it. It is carefully selected and skin removed for a smooth, fiber-free texture.

Asparagus comes from the Navarra garden. From its collection, it is made quickly so that it maintains the unique flavour that characterizes it. It is carefully selected and skin removed for a smooth, fibre-free texture.

The piquillo pepper, from the orchard of Lodosa (Navarra), is roasted with direct flame. It is peeled one by one, by hand, and maintains all its properties and its genuine flavour.

Our Olivias Original range pays tribute to all those years of tradition, preserve and elaboration of olives.

Classic olives with the Mediterranean flavour, with olive oil and fresh touch that will make your snacks more friendly and fun.

Pepus asparagus is picked up and cooked slowly before being carefully packed in jars.

The artichoke is harvested between the months of February and May. It comes from the Murcian garden, it pairs very well with anchovies and salad.

Pepus heart is selected from the best artichokes, before cooking and packing carefully in jars.

Pepus mussel is cultivated on the best platforms and selected by size. It is then fried in olive oil and prepared in mild pickle.

The Espinaler razor clam is marisqueda in pure waters, at its optimum moment, in order to preserve all its properties. It is a product highly appreciated for its quality and texture. This product has been seafood, processed and packaged without interruption to preserve freshness and flavour. Special care has been taken in cleaning it, to remove sand.

The Bonito del Norte is caught in the Cantabrian Sea between the months of June to October with selective fishing gear, one by one, with hooks. It is characterized by its white and tender meat, smooth flavor and juicy texture. It is canned and covered with a mild pickled sauce. It does not contain gluten. Food suitable for celiacs.

The mussel from the best rafts in the Ría de Arousa is collected and fried in virgin olive oil. Later, pickled sauce made from vinegar, paprika and selected spices is added.

Pepus mussel is cultivated on the best platforms and selected by size. It is then fried in olive oil and prepared in a mild pickle.

The sardines fished in September are the best quality ones. They are steamed and packed in oil or pickled sauce, or cooked with tomato.