Piquillos - Pimiento del Piquillo Extra de Lodosa DOP




Whole Piquillos de Lodosa Protected Designation of Origin>
Net weight: 230 g
Drained net weight: 205 g
12/20 units per jar
Piquillos or red peppers Piquillos, small and sweet, with fine and dense flesh, under the denomination of origin "Piquillos de Lodosa". Our piquillos are grilled over a direct flame, in the traditional way, then dry-peeled by hand so as not to dilute the intensity of the freshly grilled piquillos.
PIQUILLOS ORIGIN
The Piquillos de Lodosa Designation of Origin was born in 1987 and covers eight other municipalities: Lodosa, Mendavia, Andosilla, Azagra, Cárcar, Lerín, San Adrián and Sartaguda. It protects and controls the cultivation and production of peppers of the Piquillos variety, native to Navarre, in the aforementioned towns and under strict quality control.
PIQUILLOS FROM NAVARRE
The piquillo pepper belongs to the Solanaceae family and its scientific name is Capsicum Annuum. Although native to South America, it is an ecotype of the Piquillos variety, originally from Navarre.
LODOSA PEPPER PEPPER
The Piquillos de Lodosa pepper is an annual herbaceous plant, sown in nurseries during the winter and then transplanted into the open ground in May. The harvest begins in mid-September and lasts until November. This is done manually and with successive weekly passes to pick only the peppers that have reached maturity each time.
One of the important characteristics of Piquillos de Lodosa peppers is that the peppers are peeled one by one without being immersed in water or chemical solutions; thus, they retain all their natural characteristics and distinguish them from productions not covered by the designation.
Its high quality and very particular flavour distinguish it from other peppers and it enjoys international recognition by being registered in the European register of designations of origin of agricultural products. Considered the red gold of Navarre, in recent years it has become one of the best preserves of Basque agri-food production.
PIQUILLOS TASTING
Although our piquillos can be eaten straight from the jar, it is recommended to quickly brown them in a pan with a drizzle of olive oil without boiling them. They are also delicious preserved in their own juice, it is also common to eat them stuffed. They accompany all kinds of meat and fish on their own. Our piquillos pair perfectly with young, full-bodied and rosé wines. In the same way, we obtain an excellent marriage of a pleasant contrast with very dry rosé champagnes and our piquillos.
Recommendation: Piquillos should be stored in a cool (between 16 and 18°C) and dry place, away from light, and consumed quickly after opening.
PIQUILLOS INGREDIENTS
Piquillos - Pimiento del piquillos de Lodosa, salt and acidifier (citric acid).








