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.
"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.