Top 9 Navarrese Foods

Ardiarana is a cheese producer based in Legasa, Navarra, Spain. It specializes in traditional Spanish cheese making, utilizing locally sourced sheep's milk.

The company adheres to artisanal methods to create high-quality cheeses.Expand

Artajo is a family-owned estate in Navarra, northern Spain, where olive oil has been crafted with passion and respect for nature for generations. Nestled between the Ebro River, the Moncayo mountains, and the Bardenas Reales reserve, the groves span more than 200,000 trees and twelve different varieties.

Since 1998, the estate has been fully dedicated to organic farming, using precision irrigation, renewable energy, and methods that preserve biodiversity. From this philosophy are born their exceptional extra virgin olive oils, each with its own character and aromatic profile. The Artajo 10, 8, and 6 ranges offer diverse expressions—from the intense, early-harvest oils full of freshness, to softer, more versatile profiles for daily use—while specialties like their black truffle olive oil add an extra touch of luxury.

Awarded internationally and praised for their purity, Artajo oils embody authenticity, quality, and a deep respect for the land that nurtures them.Expand

Enaquesa (Grupo TGT) is a Spanish cheese producer specializing in the manufacture and distribution of a wide variety of cheeses. Established in 1968, the company has grown to become one of Spain's largest cheese manufacturers.

Enaquesa is part of Grupo TGT, a group known for its diverse portfolio of cheese products, including regional specialties and internationally recognized varieties. The company emphasizes quality and innovation in its production processes.Expand

La Maja is a family-owned company founded in 1997 in Mendavia, Navarra, Spain. It specializes in the production of high-quality extra virgin olive oil, using modern harvesting and processing techniques to preserve the freshness and nutritional value of the olives. The main variety they cultivate is Arbequina, while smaller percentages include Picual, Empeltre, Arróniz, Koroneiki, and Arbosana.

The olives are harvested either by hand or mechanically, and no more than 12 hours pass from harvesting to processing to maintain the oil’s quality. Production involves cold extraction in modern mills, and the oil is stored in an inert atmosphere to prevent oxidation.Expand

El Navarrico is a Spanish family-owned company specializing in high-quality vegetable preserves, based in San Adrián in the Navarra region of northern Spain. Founded in 1960 by José Salcedo and Amalia Herce, the company began as a small family initiative focused on preserving local vegetables such as asparagus and piquillo peppers.

Over time it developed into a recognized producer of gourmet canned vegetables, legumes, sauces and prepared dishes while maintaining a close connection with regional agriculture. Navarra’s fertile soils and favorable climate provide ideal conditions for cultivating products like white asparagus, artichokes and piquillo peppers, which form the core of the company’s production.

El Navarrico emphasizes the use of fresh, carefully selected ingredients and processing methods designed to preserve the natural flavor and texture of the vegetables. The company combines traditional preserving techniques with modern production technology to ensure quality and consistency.

Today its portfolio includes a wide range of vegetable preserves and other pantry products distributed in many international markets. Through its focus on regional ingredients and careful preparation, El Navarrico reflects the long culinary tradition of vegetable preservation in Navarra.Expand

La Catedral de Navarra is a Spanish company specializing in premium vegetable preserves, based in Mendavia in the Navarra region of northern Spain. The origins of the brand date back to the early 20th century, when Petra López began preserving locally grown vegetables in small glass jars using traditional methods.

Over time, this family initiative developed into a company dedicated to producing high-quality preserves that reflect the agricultural heritage of the fertile Ebro valley. The company focuses on vegetables such as white asparagus, piquillo peppers, artichokes and other seasonal crops cultivated in Navarra.

These products benefit from the region’s fertile soils and favorable climate, which contribute to their distinctive flavor and quality. La Catedral de Navarra works closely with local farmers and processes the vegetables shortly after harvest to maintain freshness and natural taste.

Several of its products are linked to protected quality schemes such as Espárrago de Navarra PGI, Pimiento del Piquillo de Lodosa DO and Alcachofa de Tudela PGI. By combining traditional preserving techniques with modern quality control, the company has become recognized for producing gourmet vegetable preserves rooted in the culinary traditions of Navarra.Expand

Conservas Artesanas Rosara is a Spanish family-owned producer of gourmet preserved foods founded in 1986 in the town of Andosilla, Navarre, one of Spain's most renowned regions for high-quality vegetable cultivation. The company specializes in artisan preserves made from carefully selected ingredients sourced from the fertile Ebro River Valley. Since its establishment, Rosara has remained committed to traditional production methods, including hand peeling, wood-fire roasting when required by the recipe, and manufacturing without artificial preservatives or colorings to preserve the natural qualities of its ingredients. Today, the company's portfolio includes more than 160 products for both retail and foodservice markets, and the brand is distributed in numerous international markets.Expand

Dehesa Del Castillo is an olive oil producer located in Navarre, Spain. The company specializes in producing high-quality extra virgin olive oil.

It emphasizes sustainable farming practices using traditional methods. The olive groves are situated in a unique microclimate that contributes to the distinct flavor of their oil.Expand

El Navarrico is a family-owned company founded in 1960 by José Salcedo and his wife Amalia in San Adrián, Navarra, Spain. They began with the handcrafted production of canned asparagus and piquillo peppers in a modest workshop located beneath their family home. Today, El Navarrico operates a 10,000-square-meter production facility and offers over 250 high-quality gourmet products, including vegetables, legumes, fruits, and ready-to-eat meals.

Their products are renowned for preserving the authentic flavors of the Navarra region, achieved through a combination of traditional methods and innovative techniques.Expand

Idiazabal is a traditional cheese made solely from raw sheep’s milk from the Latxa and Carranzana breeds, manufactured in the Basque Country and Navarre, Spain. It is a semi-hard cheese with a light brown rind and smooth texture. While aging for a minimum of two months, Idiazabal develops a complex flavor with buttery and nutty aromas. This cheese had been traditionally stored near the fireplace, which produced a subtle smokey and sweet aroma without the cheese being directly smoked. Nowadays, this cheese is sometimes lightly smoked to develop a flavor emulating that of cheese made the old-fashioned way. Idiazabal is usually eaten alongside quince jam and is best paired with red wine and cider. Expand

Roncal is a full-fat pressed cheese produced in the Roncal Valley in the autonomous community of Navarre. It is made from December to July using raw milk from Rasa and Lacha sheep reared on the registered farms in the designated area of production. After the cheese is dry-salted, it is left to mature for at least 4 months. When it is fully ripened, it has a rich aroma of herbs and flowers on which the sheep graze. This sheep's milk cheese has a thick, smooth brown rind and a slightly piquant flavor.Expand

Pimientos del piquillo rellenos are a popular Spanish dish consisting of piquillo peppers that are stuffed with various fillings. Piquillo peppers are small, sweet red peppers from the Navarra region of Spain, known for their vibrant color and slightly smoky flavor. The piquillo peppers are usually roasted and then peeled, which gives them a tender and slightly charred flavor. After being prepared, the peppers are stuffed with a variety of fillings. Common fillings include seafood, such as cod or shrimp, ground meat, or a combination of vegetables and cheese. Once stuffed, the peppers are often arranged in a baking dish and covered with a sauce. A popular choice is a béchamel sauce, which adds a creamy texture and rich flavor to the dish. The dish is then baked until the peppers are heated through and the sauce is bubbly and slightly browned. Pimientos del piquillo rellenos are typically served as a tapa or appetizer, but they can also be part of a main course.Expand

Ajoarriero is a traditional dish originating from the Basque Country and Navarre. It consists of shredded salt cod that's combined with chopped ingredients such as tomatoes, garlic, onions, red and green peppers, hot peppers, and potatoes. In the past, the dish was cooked in a clay pot over a fire, and the preparation was a communal affair in which the amount of garlic depended on the number of diners. In some regions, people added crab or beaten eggs to the dish. Nowadays, ajoarriero is traditionally served in an earthenware dish, and it's often garnished with parsley on top.Expand

Truchas a la Navarra is a traditional fish dish originating from Navarre. The dish is made with a combination of trout, jamón serrano, flour, lemon, parsley, olive oil, and salt. The trout is seasoned with salt, dredged in flour, and fried in olive oil until golden and just cooked through. It is then stuffed with sautéed jamón serrano pieces and lemon juice is squeezed over the fish. Before serving, this Navarra-style trout is typically dusted with chopped jamón and parsley.Expand