Piquillo peppers
- Provenance
- Producer details will appear here when verified.
- History
- Lodosa's peppers carry a protected denomination; they have been ember-roasted and peeled by hand — never by machine, never with water — since the 1800s.
Sealed, numbered and signed by the hand that made it.
THE FARM
Ember-Roasted Peppers
Blistered whole over vine cuttings, peeled by hand, packed in their smoke.
$19
Pre-launch
Release notes on the Cellar List.
Pre-launch: we're not taking orders quite yet. Add pieces to your case and it will be held for you — join the Cellar List for first notice when we open.
Pantry / shelf-stable
Intended as an ambient-storage item. Recipes, packaging and validated shelf-life vary by product — final storage and shelf-life instructions will be confirmed on the product label before release.
- Origin
- Producer details will appear when verified
- Batch
- TBC · PRE-LAUNCH
- Pairing
- Chilled Cabernet Franc
- Batch size
- Made in small released batches
- Keeping
- Intended for ambient pantry storage. Final storage and shelf-life instructions will be confirmed on the product label before release.
- On the palate
- Sweet, thick-fleshed, with real smoke and a low bitter edge from the char.
Where this dish comes from
Roasting a vegetable directly in fire is one of the oldest cooking methods there is, older than the pot. A distinguishing feature of this style of pepper is hand-peeling rather than machine-peeling with steam or lye, which would wash away the smoke the fire has just imparted.
Sweet red peppers of this type arrived from the New World and were adopted into irrigated growing regions of northern Spain by the 1600s, with a protected designation established in the twentieth century.
Roasted and peeled peppers packed in their own juices are a longstanding staple of Basque and Navarran cooking, served simply or stuffed.
How we make it
Vine cuttings burn hot and fast with a resinous edge suited to pepper skin.
Peeling by hand while hot, without water, is slow work, but it is what keeps the smoke in the flesh rather than washing it away.
Ember roast, hand peel
40 minutes over embers
- 01Whole peppers laid directly on vine-cutting embers until the skins blister black.
- 02Sweated under cloth, then peeled by hand — never washed, so the smoke stays.
- 03Torn rather than cut, and packed with their own roasting juices.
- 04Sealed with a thread of oil across the top.
With anchovy and garlic on grilled bread, or folded through eggs.
THE INGREDIENT LEDGER
Every defining ingredient, named where we can: what it is, and what it has meant to the people who kept it. Producer and sourcing details will appear here as they are verified.
Vine cuttings for the fire
- Provenance
- Producer details will appear here when verified.
- History
- Burning the winter prunings under the autumn peppers is the oldest kind of thrift — one crop's waste seasoning the next.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
