- Hot pepper and vinegar sauce
- Tasty served with seafood, chips and olives
- Family owned company since 1896
- The favorite sauce of Barcelona
- All natural
- Size - About 3.1 fl oz/92 ml
This spicy version of the favorite sauce of Barcelona will add a zing to your next meal! Tangy and hot, in Spain this sauce is sprinkled on seafood, plump olives, potato chips and other tapas. The sauce is decorated with a jolly fish, a logo recognized across the city.
In 1896, Miguel Riera i Prat opened Tavern Espinaler by the sea to serve the local fishermen. Over the following generations, his family expanded the menu of offerings as their business prospered. In 1950, a special sauce was invented to serve with the delicacies by Ventura Roldo, wife of Miguel’s grandson.
The sauce gained a following across Barcelona, and soon the family began selling it in their now famous bottles. The Espinaler tavern exists to this day and now features premium canned seafood from Galicia. By coincidence Galician seafood, harvested on the other side of Spain, is nicely complimented by the bright, tangy Espinaler sauce!
To enjoy Salsa Espinaler, shake well, then sprinkle on fresh or canned seafood, chips or olives. It is great on oysters and fried clams. Or you can add a few dashes to your next Bloody Mary!
Espinaler is now run by the 5th generation, and they continue to offer their legendary sauces to the people of Barcelona, Spain and the rest of the world.
Vinegar, red pepper and spices (spicy cayenne).
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
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"Very tasty. Unique flavor"
Gigi - Chandler - Mar 19, 2017