Lupini Beans in Brine — Tramussos, the Classic Snack

Lupini beans in brine (tramussos): the classic Valencian snack — salty, firm and full of plant protein. Ready for the esmorzaret. Buy online.

Ideas to enjoy them

• As an aperitif: peel off the skin and eat the inside.

Storage

Keep in a cool place or in the fridge. Once opened, always refrigerate and keep covered in their liquid.

Best before: at least 3 months from purchase, kept refrigerated and covered in their broth. The exact date is on the label.

The classic *esmorzaret*: alongside peanuts and olives, the sacred trio of the Valencian mid-morning snack — and of Spanish tapas culture.
Large, round, yellow seeds, selected for size and uniformity.
Mild and refreshing brine: the perfect balance of salt and acidity that makes them addictive without being overwhelming.
A truly protein-packed legume: one of the most satisfying and nutritious snacks available — plant-based protein in a snackable format.
Ready to eat, with the ritual included: pinch, peel, and go for another.
Selected by SalazonArte for their stall at the Central Market of Valencia.

Taste: smooth and balanced — salty with a refreshing acidic note and the sweet-vegetal background of the legume.
Texture: firm and smooth on the outside, buttery on the inside — with the skin's bite as part of the experience.
Color: natural yellow, uniform and appealing.

Drained net weight: 500 grams, guaranteeing that you know exactly the amount of product you receive.
Vacuum-packed

Average values per 100 g
Energy: 500 kJ / 120 kcal
Fat: 3 g — of which saturates: 0.4 g
Carbohydrate: 7 g — of which sugars: <1 g
Protein: 16 g
Salt: 2.5 g

The usual ritual: a bowl of lupini beans in the center, cold beer or vermouth, and the small plate for the skins — an appetizer that is also entertainment.
In the classic "esmorzaret": with peanuts, olives, and the house pickled tomatoes — the Valencian bar table, complete with four counter-top products.
The snack that truly satisfies: mid-morning or mid-afternoon — its protein and fiber deliver what potato chips promise but don't fulfill.
Peeled, in the kitchen: in salads, mincemeats with tomato and onion, lupini hummus, or sautéed with paprika — the hidden legume of Mediterranean cuisine.
The house recommendation: serve them cold with a little of their broth, and if you like them with a kick, a pinch of hot paprika or a few drops of lemon on top.

Lupini beans, selected by size, cooked and cured in brine according to traditional Mediterranean methods — the legume snack that has been consumed in Spain since Roman times and is an institution in Valencia's *esmorzaret*. Selected by SalazonArte for their stall at Valencia's Central Market.

Preferably keep refrigerated and covered with their own broth — outside of it, they dry out and become excessively salty.
Once opened: keep tightly sealed in the refrigerator, use clean utensils when serving.

LUPINI BEANS

Lupin beans, water, salt, preservative E-211 (0.1%), acidifier E-330 (2. Key features