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Pepus was born in 2003 when Miquel Tapias, current owner of Espinaler and fourth generation of the Tapias family at the head of the business, decided to create a second brand of canned fish and seafood. The objective, with a different and striking packaging to reach where the custom of making the vermouth is not known.
ALMEJAS OL120: Pepus clams are carefully marinated and processed. With a mild taste of the sea, they are essential in any appetizer that is prized.
BERBERRECHOS OL120: Pepus cockles are selected at the market at the ideal time of each season, in mid-July and until October. They are then sorted according to size and packed in bulk.
MEJILLONES OL120: Pepus cockles are marinated in shallow water and once collected are subjected to a purification process to remove excess sand.
SALSA ESPINALER 92 ml: Ideal condiment to accompany all types of preserves and potatoes. The Espinaler family has produced the sauce with a family recipe, unique and exclusive since 1950, when Ventureta Roldós created it.
ESPARAGUS: Pepus asparagus are harvested and processed with slow cooking. They are then carefully packaged in glass jars.
VERMUT BLANCO 750ML: Made with a unique recipe based on high quality white wine macerated with more than 80 aromatic herbs that give it a unique bouquet. Among the aromatic herbs, Artemisia vulgaris, Díctamo de Creta and Kina stand out. It has a pale yellow colour with shades of emerald, brilliant and with an intense and fresh aroma, with notes of saffron, mint and vanilla.