Included under the Denomination since 1987, the peppers are characteristically small, bright red, fleshy and firm in texture. They are roasted on an open flame, and then peeled one by one; no water or any chemical solution is used to do this.
GEOGRAPHICAL AREA
The Lodosa Piquillo Pepper is grown and prepared in eight towns in the Ribera de Navarra area: Andosilla, Azagra, Cárcar, Lerín, Lodosa, Mendavia, San Adrián and Sartaguda.
BUYING GUIDE
They are packaged in a wide variety of ways:
* In different materials, including tin, glass and aluminium
* In different sizes of pack to suit different consumer needs
* In different ways, as whole peppers, in strips or in pieces
Whatever the format, Lodosa Piquillo Peppers will be clearly identified with the logo of the Denomination, which will be printed on the label, and by a numbered label on the back issued by the Regulating Council once all the stages of the process have been monitored and it has been ensured that the peppers inside meet all the requirements for authentic Lodosa Piquillo Peppers.
TIP: the liquid left over in the tin is juice from the peppers. Use it when stewing the peppers themselves or for other types of dishes.
