The DE LA
CUEVA Organic Piparras from Ibarra are characterised by their
thin skin and mild flavour, as they are barely spicy.
The secret
of the quality of these piparras lies in:
SELECTION OF RAW MATERIAL
These delicious
green chilli peppers have been grown in organic orchards near the town of
Ibarra in the province of Gipuzkoa, where the special climate of the area, with
cool, humid summers, favours the development of a variety of native chilli
peppers that has not developed a spicy taste.
The organic
piparras are harvested by hand at the end of August, when the
size of the chilli peppers reaches between 8 and 12 centimetres and while they
are still green, as if the chilli peppers were allowed to ripen too much and
turn red they would become hot.
ARTISANAL PACKAGING
The fresh
chilli peppers are taken daily to a small cooperative in the town of Ibarra
where they are washed and then sorted by hand according to size, and any
defective chilli peppers are removed.
The chilli
peppers are then packed in glass jars with a very clear vinegar to preserve the
product and give it an acidic flavour. The chillies are left to macerate in
vinegar for at least 30 days before being marketed. During this period, the
chilli will change from its initial intense green colour to a yellowish colour
and its skin will soften.
THE RESULT
These
chillies are ideal as an appetizer straight from the jar with a little oil and
salt.
They are
also perfect for making the famous "Gildas", a combination of olive, piparra
and anchovy.
In the
Basque Country and Navarre, piparras are also consumed to
accompany spoon dishes such as beans, providing a very interesting contrast.
