The piquillo pepper is a variety of chili pepper that has a sweet taste with no heat. The fruits are about 7cm long, well suited for growing in pots. They are traditionally grown in Northern Spain near the town of Lodosa, Navarra. Its name is derived from the Spanish for little beak.
Typically, piquillo peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.
Piquillo Peppers are often stuffed with meat, seafood, or cheese, and served as tapas.
2.5Kg Can / Once opened store in a covered container in the refrigerator / 1 year Shelf Life
MCA Spain was founded by Carlos Ripa, who after a decade spent working in a family company linked to the retail food industry. It was in the mid-1980s when Ripa developed an individual and personal project to promote his local region of Mendavia, Navarra, by establishing a preserves company working with fruit, vegetables and fish that went on to take its place among the highest ranks of the Spanish agro-food industry.