It is only here, in the vicinity of La Vera, north of the city of Cáceres, where Paprika from La Vera can be made. The mild but rainy autumn months are key to the unique aroma it lends to cured meats.

The ripe red peppers are hand-picked and then slowly dried over a wood-burning fire. Next, the peppers are ground into a fine powder with a grindstone and at long last, Paprika from La Vera becomes what it is, a gift to the culinary arts.