
El Navarrico Jams
Uniquely Navarrese
For over fifty years, El NavarĀriĀco has been proĀducĀing some of the finest jarred fruit and vegĀetable conĀserves in Spain. Below are some of their wonĀderĀful savory-sweet offerings.
TASTĀING NOTES FROM THE CURATOR
Made from the highĀest-qualĀiĀty harĀvests in what is someĀtimes conĀsidĀered the corĀnuĀcopia of Spain, El Navarricoās preĀmiĀum jams add their own speĀcial flaĀvor and eleĀgance to any meal.
- TomaĀto Jam ā Made with ripe tomaĀtoes from Navarricoās own garĀden, its acidĀiĀty is balĀanced with a bit of sugĀar. The result is a beauĀtiĀful, highĀly aroĀmatĀic conserve.
- Onion Jam ā Made with fresh, raw onions, preserĀvaĀtion brings this jamās natĀurĀal sugĀars to the foreĀground in a strong yet sweet-savory mix.
- PepĀper Jam ā PreĀpared the natĀurĀal, artiĀsanal way, this is a creamy sweet conĀserve with a bit of a kick to it.
PREPAĀRAĀTION OR PAIRINGS
With a variĀety of jam options, youāre nevĀer limĀitĀed for your lunch options. Each of these jams goes beauĀtiĀfulĀly with toast all on its own, but they are also loveĀly with difĀferĀent food comĀbiĀnaĀtions. El Navarricoās tomaĀto jam is a breakĀfast-time delight, deliĀcious over a savory omelet or open-faced sandĀwich. For heartiĀer meals latĀer in the day, the sweet acidĀiĀty of it goes well with turkey burgĀers, grilled chickĀen sandĀwichĀes, or the comĀfort food kingāāāgrilled cheese. Onion jam goes from the charĀcuĀterie board to steak dinĀners, workĀing marĀvels alongĀside chutĀneys to bring out the best in pĆ¢tĆ©s and CasĀtaing Foie Gras Mi-Cuit. El Navarricoās pepĀper jam ups your cheeseĀboard game, delivĀerĀing a sweet-spiced taste to go with your hard and semi-hard cheeses. It also works well spooned over grilled fish, for a light pepĀperĀiĀness with the salt.
THE BOUNĀTY OF NAVARRE
Along the banks of the Ebro and Ega Rivers, a short disĀtance from La RioĀja, JosĆ© SalĀcedo Soria and Amalia Herce Herce began their busiĀness, ConĀserĀvas El NavarĀriĀco, in one of the most incredĀiĀble growĀing conĀdiĀtions that Spain has to offer. From sweet piquilĀlo pepĀpers to tenĀder white asparaĀgus and delĀiĀcate baby artiĀchokes, their conĀserves all come from the freshĀest harĀvests from around the town of San AdriĆ”n. They have been in busiĀness since 1960.
Storage Instructions
Jars of jams and jelĀlies must be stored in a cool, dry place, ideĀalĀly in your pantry. After openĀing, it is best to refrigĀerĀate them and conĀsume them withĀin 6 months.
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