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PIMENTON DULCE DE LA VERA D.O.P. VEGACÁCERES

Sweet paprika of the Vera manufactured and packaged by VegaCáceres in various formats can 75grs. bottle 910grs. bag 1Kg. and bag 5Kgs.

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€1.99 (tax incl.)
Spice Format
  • Boat 910grs.
  • Bag 1Kg.
  • Can 75grs.
  • I'm 5kg.
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Description

Sweet paprika of the Vera Denomination of Protected Origin manufactured and packaged by VegaCáceres in various formats can 75grs. bottle 910grs. bag 1Kg. and bag 5Kgs.

ORIGIN AND ENVIRONMENT

The cultivation of pepper for paprika is introduced in La Vera in the sixteenth century by the Jeronimos monks of the Monastery of Yuste.

Since then, it has spread throughout La Vera, becoming one of the most genuine products in the region.

In La Vera, paprika pepper enjoys a privileged microclimate for its natural development, thanks to the protection of the Sierra de Tormantos, with very mild temperatures in winter and dry summers, not forgetting the high availability of water, due to the abundant flow rates of the gorges and the River Tiétar

The cultured peppers are of the species "Capsicum annum" and the sub-species cerasiforme and longum that give rise to three types of paprika: Sweet, Bittersweet and Spicy.

Culture

In March, the cultivation in seedbeds begins, in which it remains until May, transplanting.

The most commonly used planting frame is 0.90 m x 0.32 m (approximately 35,000 plants/ha).

Irrigation is sprayed and localized, allowing more effective use of available water.

The growing cycle lasts until the end of September, at which point the ripening degree of the fruit is the most appropriate and is when carefully selected peppers are manually collected.

Drying

"Smoke" drying is carried out in vertical current dryers with lower home, built on the farmer's own farm.

This system was the logical alternative to the impossibility of drying the fruits in the sun, as in other areas, due to the fall rains, coinciding with the harvest of the fruit.

The dryers consist of ground floor and upper floor. On the ground floor or combustion chamber, the wood-burning home is placed. On the upper floor, located 2.5 m. from the ground, the fruits are deposited, forming a layer of 70 to 80 cm. This plant consists of a sandwich of pine slats placed 1-2 cm away from each other and anchored on chestnut goats. The heat and smoke produced by oak and holm oak wood rise by convection, through the frame of boards drying the layer of peppers that are placed on it. The roof is constructed of Arabic tile to allow the flue gases to be covered...

... during which expert hands wisely flip the peppers until they get the right degree of drying. This handcrafted, slow, soft and un aggressive drying makes the fruits, maintain their content in carotenoids. This is possible since the metabolic life of the fruit does not end in harvesting but, for some time, enzyme processes remain active, enabling biosynthesis and pigment transformation, all depending on the moisture of the fruit and temperature of the external environment. This particularity only occurs with this drying system.

Smoke drying gives the Paprika de la Vera its three fundamental characteristics: aroma, flavor and color stability, which make it different from other paprika.

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