Our "Pimentón de la Vera” paprika comes form the family firm of HIJOS Y SOBRINOS DE PEDRO SANCHEZ with their award winning "Caballo de Oros" brand. Since 1938 they have passed the techniques and processes down through the family ensuring both tradition and quality prevail. Our "Pimentón de la Vera” carries the coveted EU designation of Denominación de Origen Protegida (DOP, or Protected Denomination of Origin)
"Pimentón de la Vera” is probably the most famous of all the paprika from Spain. La Vera is a county, in the province of Cáceres in Extremadura, where paprika was first introduced to the area in the 1500's from America. "
"Pimentón de la Vera” paprika is made in 3 types dulce (sweet), agridulce (bittersweet) & picante (hot). It is made by grinding various types of peppers (Jaranda, Jariza, Jeromín & bola) in different proportions to give the required spice.
This is the hot version of smoked paprika when you want a bit of "punch" to your dishes. Like the other paprika's It can be used for a multitude of dishes from sautéd potatoes, stews, marinade & rubs etc. It should be added at the last minute and followed immediately by liquid. It is traditionally used with "Pulpo al la Gallega" which is sliced octopus, oilive oil & salt
The "La Vera" process is different from those used in other paprika production areas . A fire of evergreen oak or oak firewood provides the heat which is necessary for the perfect dehydration of the peppers . This slow process takes from ten to fifteen days, during which the peppers are turned until they reach the ideal drying point. This traditional drying system gives Pimentón de la Vera its three essential characteristics: aroma, taste, and colour stability. The dry peppers are then ground using traditional stone mills to form the paprika that we know so well.
The name "Caballo de Oros" comes from the Spanish playing cards where it is the Caballo (Knight ) of Oros ( Gold or coins) which would be equivalent the the Jack of Diamonds in a UK deck !