El Navarrico Piquillo Peppers from Lodosa – Whole Extra 360g

Piquillo peppers from Lodosa, in Navarre, are Spain's most prized roasted red pepper. El Navarrico's whole extra piquillo peppers are hand-harvested, roasted over wood fires, and peeled by hand — a labor-intensive process that yields tender, sweet peppers with a subtle smoky depth. Each 360-gram jar holds peppers preserved in their own juices, never vinegar-heavy or artificially thickened. These are the peppers Spanish cooks reach for when a dish matters.

About this product

The piquillo's thin flesh and gentle flavor make it ideal for stuffing, slicing into salads, or serving whole as part of a tapas spread. Because they are whole and extra-grade, they maintain their shape and delicate texture through the preservation process. The absence of added water or filler oils means each pepper tastes purely of itself — sweet, slightly smoky, with a clean finish.

How to enjoy

• Stuff with goat cheese or cured fish roe and serve warm as an appetizer
• Slice and layer into a simple tomato and mozzarella salad with sherry vinegar
• Serve at room temperature alongside jamón ibérico, manchego cheese, and green olives
• Fold into a vegetable gratin or roasted vegetable side dish
• Arrange whole on crostini with anchovy and caperberry for a refined tapa

Product details

• Net weight: 360g
• Origin: Lodosa, Navarre, Spain
• Brand: El Navarrico
• EAN: 8413239005012
• Storage: Store in a cool, dry place away from direct light

⭐ Why we love this

Piquillo peppers from Lodosa hold a protected designation of origin (PDO) for good reason — their thin skin and natural sweetness are unmatched. El Navarrico's commitment to wood-fire roasting and hand-peeling honors a centuries-old Navarrese tradition that no industrial process can replicate.

🍷 Pairing suggestion

Serve these whole alongside a crisp, mineral Albariño or a dry Fino sherry from Andalusia — the wine's acidity cuts through the pepper's subtle smokiness beautifully. They're equally at home with aged manchego cheese and jamón ibérico on a Spanish-style charcuterie board.

📍 From Spain

Lodosa, nestled in Navarre's Ebro Valley, is the only region granted PDO status for piquillo peppers. El Navarrico sources directly from this terroir, where decades of cultivation expertise and the region's specific climate create peppers with an unmistakable sweetness and tender flesh that define Spanish gastronomy.