Boletus edulis The Cathedral of Navarra Jar

Buying Boletus edulis La Catedral de Navarra Jar is always a good idea because boletus edulis La Catedral de Navarra are gourmet preserved mushrooms made from wild boletus edulis collected in the best areas of Spain. These are boletus in olive oil prepared fresh and packaged using only high quality olive oil and salt in the town of Mendavia (Navarra). Canned boletus edulis are gourmet mushrooms highly valued both by lovers of delicatessen products and by great international chefs.

The collection of mushrooms in our country is carried out between the spring and autumn months. Some of the most prized recipes with boletus edulis are boletus risotto, boletus sauces, or scrambled eggs with boletus and Iberian ham. These gourmet mushrooms are also a perfect companion for meat and fish dishes.

About the Boletus edulis The Cathedral of Navarra Jar
To buy Boletus edulis La Catedral de Navarra Jar you should know that it has an approximate total weight of 800 grams although we are looking at a 260 gram glass jar. The Boletus Edulis from La Catedral de Navarra are made in the Navarrese town of Mendavia. To prepare this product, La Catedral de Navarra only uses: boletus edulis, olive oil and salt. Therefore, boletus edulis are suitable for those allergic to lactose, eggs, gluten or nuts.

What are boletus edulis?
We assume that if you are here, you already know it, but in case someone curious and eager for information has slipped in, we will explain what boletus edulis are and why they are so valuable. Boletus edulis is a species of mushroom from the order Boletales, belonging to the group of basidiomycetes. It is the most famous species of the Boletus genus worldwide. Its specific epithet comes from the Latin “edulis” which means “edible”. It is commonly known as boletus, pumpkin mushroom, bolo, pambazo mushroom, among others.

This edible species has a very characteristic and pleasant smell and flavor, which is why it is appreciated throughout Europe, together with the black mushroom (B. aereus). Its gelatinous texture is very particular and the flavor is sweet, similar to that of hazelnuts. It is a highly sought after species, sometimes even obsessively. In Europe, Boletus edulis is sold fresh in autumn but can also be sold in dehydrated form throughout the world. In cooking, it is used cooked and preserved with vinegar or oil. In Spain it is possible to find it in many forests of beech, oak, chestnut, pine and also among cistus since that is its place of origin.

Why The Cathedral of Navarra?
Because La Catedral de Navarra is one of the most prestigious brands of preserved vegetables from the Navarra garden. One of the bases on which the company is based is that the Navarra region gives them the exquisiteness of the product while they only preserve it for the most demanding palates.

The Cathedral of Navarra is the great commitment of the Sainz family, which has been in the preserved vegetable sector for more than 70 years thanks to its commitment to quality and its respect for natural products. The research effort of La Catedral de Navarra is aimed at keeping the flavor, texture and freshness of freshly harvested vegetables intact. The fruits are processed and preserved as soon as they arrive from the field, and each step of the process ensures that not even a bit of their authenticity is lost.

The history of the Cathedral of Navarra dates back to the first half of the last century. During the Spanish Civil War, the mothers of soldiers already preserved vegetables, stews and pâtés for their children, and in the post-war period it was also essential to save as much food as possible in season to have it available all year round. Preserves became something necessary and everyday, especially in regions such as the Navarrese riverside, where the fertile orchard provided exquisite products that were worth saving.

Petra López, grandmother of the current owner of La Catedral de Navarra, then started a small boat closing business in Mendavia, combining knowledge of the field with a marked entrepreneurial character. She and her family sealed with tin both their own preserved vegetables and those prepared in their homes by the townspeople. In the mid-40s they were already selling artichokes, tomatoes, peppers, white asparagus and leeks. Since then, all the family’s efforts have been directed toward obtaining the best vegetables and keeping their flavor intact, which has made La Catedral de Navarra a synonym for quality.