The peppers used to produce this Paprika Vera are hand-harvested each year in early autumn. Just after harvesting, the peppers are sent to wooden smokehouses filled with the smoke of encina oak wood fires. For 15 days, the peppers are dried in this intense smoke. Once dried, they grind the peppers on traditional granite millstones - resulting in a silky, rust-red paprika that is both deeply flavoured and smoky.