Vegetables- pickled - Import export

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

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

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.

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.

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!

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 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 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.

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.