Our Piquillo peppers come from the autonomous region of Navarre, just to the south of San Sebastian. In fact they fully qualify for the prestigious Denominacion de Origin de Lodosa which certifies the best Pimiento del Piquillo from this area and if it wasn’t for a silly bureaucratic disagreement about font sizes we would have included that on the label! Bureaucracy aside what matters most is that these are the best Piquillo’s we could find. They are hand harvested over a period of weeks to ensure they’re taken at perfect ripeness, meticulously sorted then roasted over an open wood fire which ensures a gentle smokiness against the sweetness of the pepper. The peppers are then peeled and de-seeded by hand before being jarred with only their own juices and a little salt. The results are incredibly sweet, complex and smokey. Piquillo’s can be used in many of different ways. Their natural sweetness pairs beautifully with seafood; in Spain this normally means salt cod which is either battered and fried in chunks before being stuffed into the whole piquillos or roasted then laid across a bed of diced peppers. Our favourite updates along this theme have been to stuff them with crab meat or pair them with fresh sea urchin on a piece of crusty charred sourdough. Their smokey flavour also makes them a natural companion to chargrilled meat; they make a fantastic garnish for dry aged steak.