José Luis Mateos has produced Pimentón de La Vera in Extremadura for three generations. “Pimentón” is dried by burning Holm oak and the natural smoke which creates the essential characteristics of aroma, flavor and vivid color, which sets the quality from other items.
The cultivation of peppers to make paprika and cayenne was introduced in La Vera in the 16th century by the Hieronymite monks of the Monastery of Yuste.
In La Vera, the pepper crops enjoy an exceptional microclimate for their natural development thanks to the protection of the Sierra de Gredos, with mild temperatures in winter and dry summers. There is also plenty of water due to the River Tiétar and the many watercourses flowing through the ravines.