Pons Bittersweet Smoked Paprika

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The harvest begins in the fall where entire families go out into the fields to harvest the little peppers and place them in drying houses where they are smoke-dried with oakwood which must be about five times as great as the amount of the paprika to be obtained. The farmer has to go into the smoking house every day for two weeks to turn over the layer of peppers by hand.

Finally, the peppers are milled by electrically powered stone wheels which must turn very slowly since friction heat affects the color and flavor.

Jaranda, Jeromín and Bola variety.

Wooden smoked.

Eight stone mills in a line.

Very aromatic and rich color.

Recommendations for use: the precious powder is indispensable, for many types of Spanish sausage such as chorizo and lomo pork loin. It adds the absolutely perfect taste of authenticity to paellas. It crosses into regular American cuisine as a seasoning for barbecue pork, rich beef and lamb stews, kebabs and even deviled eggs! Chicken, meats, pasta, eggs...

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