Basque peppers, Piparras, Piparras, Piperrak, garden prawns. These are some of the names by which these fantastic peppers are known, cultivated and harvested in small gardens dotted by the waves of the Cantabrian Sea.
The Piparras belong to a native variety called "Berezi", they are cultivated between the months of April and May. They are harvested by hand and at their optimal time: between the months of July to September. They are mainly produced and packaged in Guipúzcoa, a province where they benefit from very favorable climatic conditions for their development: low altitude, very mild temperatures, high humidity and high rainfall, making it a very location-specific product climatically, and relatively scarce in production.
Cultivated and harvested under very strict selection give rise to peppers with a extremely thin skin, tender flesh, yellowish-green color and a very vegetal spicy flavor.
Traditionally, they are consumed fried in extra virgin olive oil accompanied by a few grains of salt. With these Piparras, pickled peppers are made, recognized and essential when preparing Gildas, skewers, and tapas. They also pair perfectly with meats, fish, and are essential for accompanying a glass of cider or a very cool white wine.
Net weight: 500 g Origin: Getaria. Storage: cold between 2 and 6 ºC. 100% natural product.
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