Packika Pimentón de la Vera biting organic
The cultivation of the pepper for paprika was introduced at Vera (Spain) in the 16th century by the monks jerónimos of the monastery of Yuste.
In 1556, Carlos I from Spain decided to withdraw at the monastery of Yuste to carry out a monastic life and that's where he spent his last days.
At Vera, Paprika enjoys a microclimate protected by the steep peaks of the Sierra de la Sierra de Gredos, next to the gorges and fertile valleys along the Tietar River.
The cultivated peppers are of the species "Capsicum Annum" and the Ceraseiform and Longum subspecies that give rise to three types of paprika: soft, sweet and spicy.
The paprika peckión de la Vera is obtained from the grinding of ripe fruit and dried with oak wood and oak-green, which generates the heat necessary to the perfect dehydration of the fruits and gives the paprika of the Vera its Three main characteristics: aroma and flavors obtained thanks to the traditional smoke drying system, and color stability (consequence of the high degree of fixing of the carotene which occurs in the peppers throughout their culture in the microclimate of the Vera and in The drying process).
The paprikas we offer here make the reputation of the best dishes and typical dishes Spanish such as the chorizo Iberico de Bellota, the Lomo Adobado, the Pulpo in the Gallega, the Boldo del Bierzo.
Our perfect agreements : This powder is used in tomato or pepper sauces, it is particularly associated with calf, pork and poultry.
She is very comfortable with vegetables, rice, pasta she will color beautifully and will perfume your soups or soups.
It can be used with white cheeses, in marinades and vinaigrettes
