Combo Pack: Take Flight with 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 glass bottle

The zippier version of the sauce that made Espinaler famous. Cayenne is the pepper in this one. For when you want to kick it up a half a notch.

92ml bottle

The zip-zippier version of the sauce that made Espinaler famous. Habanero and Cayenne are the peppers in this one. For when you want to kick it up a notch and a half.

92ml bottle

True Sardina pilchardus  with olive oil and salt, nothing else needed. A great product at a great price.

Net weight: 115g (4 oz)
Drained weight: 81g (3 oz)

Pictured with herb roasted potatoes, tomatoes, olives, and parmesan.

These high quality sardines are fished in September. They are steam cooked and packed in spicy olive oil.

115g tin

Pictured on  cous cous tabbouleh.

Baby sardines cooked, steamed, and packed in olive oil. The 20/25 number refers to the approximate number of sardines in the can. With some seafood the larger the product the more sought after it is, with sardines it's the opposite.

Lovely small journal carefully crafted to help you keep track of what you like and why. Get one for everyone at your next BYOT get together and watch how fast everyone automatically starts sharing notes.

The 33 pages are 32 inside pages and the back cover. Photo with tin of sardines to show scale, not included.