EL ANGEL

EXTREMADURA, SPAIN

This is not an expensive or fancy product, but its quality is undeniable. For over 135 years, Pimenton El Angel has been producing in La Vera, Extremadura. It remains family owned today, using the same traditional methods. Its deep smoky flavour, intense colour, flavour and aroma are unmistakable.

The process starts in the fields with the pimenton left on the vine until late in the season. This allows natural sugars, colour and flavour 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 ten to fifteen days. This leaves the paprika with a fantastic, intense smoky flavour. Finally, the dried peppers are stone ground slowly four times. This is vastly different from how most smoked paprika is made.