Carpier Smoked Cod Pil Pil – Spanish Canned Seafood 110g

Carpier brings the Basque Country's iconic pil pil technique to smoked cod in a 110-gram tin. This is bacalao prepared the way it's eaten in San Sebastián: salt-cured, lightly smoked, and finished with the warming blend of garlic, chili, and olive oil that defines pil pil. It's a shortcut to a restaurant dish that would take hours to make from scratch.

About this product

Pil pil is a technique, not just a sauce—the emulsion of olive oil, garlic, and dried chili peppers creates its own silky consistency as it cooks. Carpier has simplified the ritual without sacrificing the result. The smoked cod arrives ready to warm gently in its own sauce, releasing that unmistakable toasted, peppery aroma. Tin format keeps it shelf-stable and portable.

How to enjoy

• Warm gently in a small pan or in the tin itself, and serve in a shallow dish with crusty bread for dipping.
• Spoon over white beans or chickpeas for a quick, composed supper.
• Flake into a simple tomato salad with good olive oil and fresh parsley.
• Use as a tapa: serve warm in small earthenware dishes with toasted bread rounds.

Product details

• Net weight: 110g
• Origin: Spain
• Brand: Carpier
• EAN: 8437010300639
• Storage: Store in a cool, dry place. Refrigerate after opening.

⭐ Why we love this

Carpier captures the soul of Basque gastronomy in a tin—pil pil is a technique mastered over generations in San Sebastián's pintxo bars, where the gentle emulsion of olive oil and cod creates an almost luxurious simplicity. The smoked dimension adds depth that honors bacalao's salt-cured heritage while the warming chili brings that authentic Basque punch.

🍷 Pairing suggestion

Pair with a crisp Txakoli from the Basque Country—its slight acidity and subtle fizz cut beautifully through the rich pil pil sauce. Alternatively, serve alongside a cold Fino sherry and crusty pan de pueblo for an authentic Basque-Andalusian tapas experience.

📍 From Spain

Carpier sources its smoked bacalao from the Basque Country, where pil pil is not a tourist invention but a centuries-old technique refined in San Sebastián's legendary restaurants and casual txoko (gastronomic societies). This tin honors that tradition while delivering restaurant-quality results at home.