Description
Ansoáin Extra Ibarra Hot Pepper (Navarre)
Sowed on sandy wetlands at altitudes below 450 metres. The quality of the soil, together with the area’s microclimate, yields a unique and highly appreciated product on account of its tenderness, flavour and mild spiciness.
The Basque or Piparra Hot Pepper is harvested between July and October in the Basque Country.
It is produced using the most adequate farming techniques to guarantee the perfect development of this chili pepper from the Basque Country. Farming and harvesting techniques that do not impair the product’s quality are used. This is why phytosanitary products are not used.
Once harvested in the field, they are transported to the factory in isothermal lorries and then undergo different washings before they are packaged in glass jars using the traditional method. A mild vinegar and salt are then added.
LA GUIPUZCOANA
