The paprika for EL SIFÓN DE LAS MONJAS come entirely from the region of La Vera in Cáceres. The peppers that are used are harvested entirely on the property's farm. Selecting one by one those that have reached the optimum degree of maturity. They are dried and smoked, for 15 days, with oak wood in stone dryers until an ideal degree of humidity is achieved. After the drying process, the peppers are stepped on and disemboweled, separating the stem or "nipple" from the shell. This is the only way to achieve a product of the highest quality, with an intense color and a deep aroma. Finally, they are ground in century-old stone mills, obtaining a unique product, with an intense color and uniform texture, stable over time and with a penetrating and balanced aroma of oak wood.
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