Paprika from La Vera

TRADITION AND HISTORY

In the confines of Cáceres, a venerable tradition originated in the 16th century that endures in the region of La Vera; The cultivation of pepper for paprika purposes comes to the region thanks to the monks of the Yuste Monastery.

This deep-rooted tradition has been maintained over the centuries and a distinctive dehydration method has been perfected for the prized Pimentón de la Vera.

Our paprika is a sincere tribute to this rich gastronomic heritage. Discover the exciting fusion between centuries-old tradition and modernity in each teaspoon.

We welcome you to the excellence of Pimentón de la Vera!

The environment

PIMENTÓN DE LA VERA: UNIQUE FLAVOR, SPECIAL EARTH

The La Vera Region, embraced by the imposing Sierra de Gredos and the Tiétar River, is the birthplace of the Pimentón de la Vera. Here, the climate is mild, with warm summers and rainy winters. Our secret lies in more than 40 gorges that descend from the Sierra de Gredos.

Our paprika pepper loves the sun, it grows best with daytime temperatures of 20º to 25ºC and night temperatures of 16º to 18ºC. We avoid extremes, since temperatures above 32ºC or below 15ºC are not your friends.

In addition, it needs humidity, especially during flowering and fruit formation, with levels of 50% to 70%. Here, in the La Vera region, we find the perfect balance.

And the most special thing: our Pimenton de la Vera is the result of a centuries-old tradition, thanks to our native varieties and the smoke drying system, designed for this climate.

Discover the unique flavor of our land.

The artisanal process

CHARACTERISTIC SMOKE

When we talk about Pimentón de la Vera, it is not only the land that provides its magic, but also the meticulous process that follows.

The harvest is done by hand, with care and respect for each fruit. Then, the peppers are transferred to the drying rooms, where another crucial stage begins.

The peppers are smoked for approximately 10 days, a slow and deliberate process. The smoke produced from burning oak and holm oak wood gives that distinctive flavor to Pimentón de la Vera.

Once the smoke has worked its magic, the peppers are crushed in stone grinders, creating that deep red powder we love. Each step is a manifestation of the passion and dedication of our community.

The result is a Pimenton de la Vera that transcends the ordinary, a spice that captures the very essence of this land. Every teaspoon is a tribute to nature and human ingenuity.

Discover art in every bite!

Harvest

In September and October, the different varieties are harvested with the ripe peppers.

Drying

The peppers are dehydrated in the traditional drying rooms of La Vera. Firewood hearth in the lower part, and the peppers are placed in the upper part. Manual turning is done daily to promote uniform drying.

Grinding

In emery stone mills, arranged in a battery, the grinding of the dried peppers is carried out, passing three or four times until the appropriate texture of the La Vera Paprika is achieved.

Protected Designation of Origin

QUALITY AND GUARANTEE

La Vera paprika has gained recognition and prestige over the years. In the 1990s, the Pimentón de la Vera Protected Designation of Origin was created, which certifies its quality and authenticity. This designation guarantees that La Vera paprika is produced and made according to traditional methods in the La Vera region.

Today, La Vera paprika is valued both nationally and internationally for its distinctive flavor and exceptional quality. It has become an essential element in Spanish gastronomy and is used in a wide variety of dishes, from sausages and stews to sauces and marinades.