Pimiento del Piquillo de Lodosa

Fruit of the species Capsicum annuum L., of the 'piquillo' variety, grown and processed exclusively within eight municipalities of Navarre's Ribera Baja. After harvest, the peppers are flame-roasted, peeled without contact with water or chemical substances, and packaged without the addition of brine. Only peppers of the 'Extra' and 'Class I' commercial categories may carry the protected name.

About this designation

Pimiento del Piquillo de Lodosa is a PDO registered under file number PDO-ES-0080, covering red peppers of the Capsicum annuum L. 'piquillo' variety grown and processed in the municipalities of Andosilla, Azagra, Cárcar, Lerín, Lodosa, Mendavia, San Adrián and Sartaguda, all in the province of Navarre, on the terraced plains of the river Ebro and its tributaries. All production and processing steps must take place within this defined area. The specification requires that the peppers be flame-roasted, peeled without coming into contact with water or chemical solutions, and packaged without the addition of brine. The protected product must belong to the 'Extra' or 'Class I' commercial category and may be presented whole or in strips or pieces, each presentation subject to defined tolerances for total defects, seed count, and consistency as set out in the specification. The raw material must be harvested when fully ripe, at which point the fruit is red. Fresh peppers of the variety are characterised by a short length generally no longer than 10 cm, an average diameter of 4–5 cm, an average fruit weight between 35 g and 50 g, a flesh thickness of approximately 0.3 cm, and a triangular shape with a pointed tip. Each package must bear the commercial label with the PDO's official logo and a secondary guarantee label carrying its own serial number, supplied and checked by the Consejo Regulador de la Denominación de Origen Protegida 'Pimiento del Piquillo de Lodosa', affixed so that it cannot be reused.

Source: The register document this entry was written from · retrieved August 28, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-ES-0080; eAmbrosia identifier EUGI00000012956.
• The specification requires peeling without contact with water or chemical substances and packaging without the addition of brine.
• The production area is confined to eight named municipalities in Navarre's Ribera Baja, on the banks of the rivers Ebro and Ega.
• Each package must carry a serialised secondary guarantee label supplied and checked by the Consejo Regulador, affixed so that it cannot be reused.

Tasting notes

Navarran red pepper DOP from Lodosa, distinctive small triangular shape (the "piquillo" = "little beak"). Traditional preparation: roasted over wood fire, hand-peeled, packed in own juices (no oil, no preservatives). Bright deep-red color, soft tender flesh, intensely sweet-savory roasted-pepper flavor with characteristic smoky depth and slight tangy finish.

HoReCa use

**Iconic Spanish tapas ingredient** — stuffed with bacalao or queso de cabra; served whole as antipasto; in pisto, sauces, salads; foundation of Navarran cuisine; pairs with Navarra rosado.

Packaging

• glass-jar-200g
• glass-jar-300g
• glass-jar-500g
• glass-jar-1kg
• can-tin-300g
• professional-bulk-2.5kg
• gift-pack-300g