El Angel Pimenton
This is not an expensive or fancy product, but its quality is undeniable. For over 135 years, El Angel has been producing Pimenton in La Vera. It remains family owned today and still uses traditional production methods.
The process starts in the fields with the pimenton left on the vine until late in the season. This allows the natural sugars, colours and flavours to fully develop. After handpicking, the pimenton are smoked and dried slowly over smouldering oak wood fires. The drying and smoking process continues very slowly for an unbelievable 10-15 days. Finally, the pimenton are stone ground slowly four times.
This is a vastly different process to how most smoked paprika is made i.e. fast dried with electric or gas ovens and smoked over wood chips for only a few hours (if artificial smoke is not used). Afterwards, a fast grinding results in loss of flavour, colour and aroma.
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