Puerta Vieja de Oriente
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Puerta Vieja de Oriente

Piquillo Pepper Chutney, DOP Lodosa
€15.50
DOP Lodosa piquillo peppers, wood-roasted and hand-peeled, folded into a warm-spiced chutney where lime and balsamic keep the sweetness honest.
1
Origin Navarra, España
Producer Zales & Rego
Volume 250 g
Appearance

Mahogany-amber chutney with visible piquillo pieces, glossy and jammy

Aroma

Wood-roasted pepper, brown-sugar caramel, sweet pimentón, clove, balsamic depth

Taste · Primary

Sweet wood-roasted piquillo, dark caramel, balsamic-cooked-must

Taste · Secondary

Lime brightness, clove warmth, nutmeg, garlic savoury, soft pimentón heat

Texture

Soft preserve with chunks of piquillo, glossy and spoonable

Finish

Long, sweet-spiced, with a clean lime-pepper close

La paciencia
FROM OUR TABLELa pacienciaOrganic Cured Manchego DOP
El Lomo Mayor
FROM OUR TABLEEl Lomo Mayor100% Ibérico Acorn-Fed Lomo

The pimiento del piquillo de Lodosa DOP is the patriarch of preserved peppers: small, heart-shaped, hand-harvested, wood-roasted, peeled by hand without water. This chutney sets that pepper within a Major-Grey-style architecture: onion, brown sugar, lime juice, balsamic of Modena, extra virgin olive oil, garlic, sweet pimentón, sea salt, clove and nutmeg.

Navarran terruño pulled through the British-Indian colonial preserve tradition without losing its native voice. The piquillo's caramelised pulp leads, lime cuts through, balsamic deepens the cooked-must umami, and clove and nutmeg supply the warm-spice register that places it in its family.

laboratorio antiguo
The Producer

Zales & Rego - Alcorcón, Madrid

The line starts in a botica in Mondoñedo, Galicia, where remedies, conserves and spices once shared the same shelf. Alonzo Rego carried the trade to Cádiz in 1776, then across the Atlantic to Veracruz in 1795. In 1888, Don Ismael Rego y Salcedo gave the house its formal name. Seven generations later, Zales & Rego returns to the old world, composing and selecting from a workshop in Alcorcón, Madrid: compose, select, preserve the excellent.
Founded 1888
Generations Seven, documented in archive
Workshop Alcorcón, Madrid
Philosophy Compose. Select. Preserve the Excellent.
The Process

Wood-roasted piquillo. Colonial architecture, Navarran voice.

DOP Lodosa piquillo peppers are hand-harvested and wood-roasted before the caramelised pulp goes into a Major-Grey-style chutney build: onion, brown sugar, lime, balsamic of Modena and warm spice. The pepper leads throughout, lime cuts through the sweetness, and clove and nutmeg carry the chutney into its colonial-by-way-of-Navarra register.
Pepper DOP Lodosa piquillo, wood-roasted
Sweetener Brown sugar
Acid Lime juice, balsamic of Modena
Spice Clove, nutmeg, sweet pimentón

“One pepper, one region, dressed in a chutney it never asked for and somehow always belonged in.”

Zales & Rego · Navarra, España