Absolute Beginner, Let’s Do It Up Right


Espinaler Sauce (Salsa Espinaler)

It was in the 1950s, when Joan Tapias was at the forefront of the Espinaler company, when his wife, Ventureta Roldós, created a sauce to dress the Galician shellfish preserves that were served in the ‘Taberna’.

Ventureta, well-known in the village as a great lover of cuisine, gathered together the best ingredients to make Espinaler sauce: top-quality wine vinegar, black pepper, red pepper and a selection of spices that she never reveals.

The result: an unique sauce that some people have tried to copy but none have achieved. With this product, Espinaler has become an icon around Catalonia.

This is not a "hot" sauce in any sense. It is without heat.

92 ml or 750ml (that's the size of a wine bottle, you probably don't want this size until you've gone through a couple of the small ones).


Additional information

Espinaler Sauce (Salsa Espinaler)




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