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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.
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The pepper is grilled over low heat. It is peeled by hand and carefully chopped to preserve the product in the best conditions.
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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.
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Pepus piquillo pepper is harvested and selected with care, and then it is roasted on a wood fire and packed in jars.
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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.
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Spain
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.
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Red pepper - Import exportNumber of results
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