Sweet and Sour Smoked Paprika, 70 gr

Sweet and Sour Smoked Paprika 70 g Finca La Barca

Discover: Sweet and Sour Smoked Paprika 70 g

Finca La Barca's sweet and sour smoked paprika comes from the La Vera region of Extremadura and is protected by the Protected Designation of Origin . It is made with Jaranda peppers , characteristic of the area, which offer a balanced sweet and spicy flavor . After harvesting, the peppers are dried and slowly smoked with holm oak wood for fifteen days, then ground in centuries-old stone mills . The result is an intense red powder with a deep smoky aroma that will give your recipes an authentic and colorful touch. The 70g can preserves all its fragrance and flavor.

Use and pairings: Sweet and sour smoked paprika

This condiment is very versatile in the kitchen. Some ideas:

• Stews and casseroles : enhances the flavor of lentils, stews, broths and soups.
• Meats and sausages : ideal for marinating pork, beef, lamb or chicken, as well as chorizo and blood sausage.
• Fish and seafood : Use it in octopus, garlic shrimp, or cod stews to add a smoky aroma.
• Rice and pasta dishes : impressive in paellas, brothy rice dishes, fideuá, or pasta with vegetables.
• Sauces and dressings : Add a teaspoon to mayonnaise, aioli, vinaigrettes, or hummus for color and a spicy touch.
• Toppings : Sprinkle over patatas bravas, fried eggs, or avocado for a gourmet finish.

Preparation, maturation and marketing

Jaranda peppers are hand-picked at their peak ripeness. They are dried on oak wood racks and slowly smoked for about two weeks , turning them over daily to ensure even dehydration. They are then ground in stone mills that maintain a low temperature to preserve aromas and color. The resulting paprika is packaged in 70g metal cans that protect it from light and moisture. This product is 100% sweet and sour smoked paprika , with no additives or colorings, and contains no genetically modified ingredients.

History and Origin of La Vera Paprika

Smoked paprika is a culinary legacy of La Vera dating back to the 16th century, when the Hieronymite monks introduced the pepper to the region. Over the centuries, farmers developed the smoke-drying process to preserve the fruit during the winter. The Jaranda variety adapted perfectly to the area's microclimate and gave rise to sweet and sour paprika, a blend halfway between sweet and spicy. Finca La Barca maintains this tradition using artisanal methods and respecting the natural environment.

Characteristics:

• Net weight: 70 g.
• Variety: Sweet and sour paprika from La Vera (Jaranda peppers).
• Flavor and aroma: balanced between sweet and spicy, with intense smoky notes and a bright red color.
• Process: drying and smoking with oak wood for 15 days and stone grinding.
• Ingredients: 100% sweet and sour smoked paprika; no additives or colorings.
• Certification: Protected Designation of Origin "Pimentón de La Vera"; does not contain genetically modified ingredients.
• Allergens: Contains no gluten or other declared allergens; suitable for vegan diets.
• Storage: Keep in a cool, dry place; close the can tightly after each use to preserve its aroma.
• Origin: La Vera, Cáceres, Spain.

Frequently asked questions about Sweet and Sour Smoked Paprika 70g:

What makes it unique? Its balance of sweetness and heat thanks to the Jaranda peppers and its traditional oak-wood smoking process.

Is it suitable for gluten-free diets? Yes, it's 100% paprika and contains no gluten or additives.

How should I store it? Store the can in a cool, dry place, away from direct light and moisture; close the lid tightly after each use.

What dishes is it recommended for? Ideal for stews, meats, sausages, fish, rice, pasta, and sauces, adding color and a smoky, slightly spicy touch.

Is it very spicy? No, it has a medium heat level: more intense than sweet paprika but less than hot paprika.