Bittersweet Smoked Paprika
“La Chinata” paprika is a smoked artisanal paprika: one of Spain’s excellences, “Pimentàn de la Vera” is a paprika of controlled designation and origin that has been produced exclusively in the La Vera valley for centuries. The name "La Chinata" comes from the inhabitants of the village of Malpartida de Plasencia, the birthplace of the company's founder, Florentino Oliva. The distinction between the various types of paprika (sweet, bittersweet and hot) does not refer to the smoking, a process that should always be delicate and never invasive towards the raw material. Instead, it is precisely the type of pepper used: the bittersweet version is characterized by an enveloping bouquet and a faint spicy touch. The varieties used, Jaranda and Jariza, are perfect in many recipes, although they tend to best express themselves in the preparation of sauces and meat marinades.
The story goes that the peppers used in the production of “Pimentón de la Vera” paprika come from the New World that Columbus discovered back in 1492 who, upon his return from the long journey, offered the fruits as a sign of appreciation and devotion to the rulers of the time. This event took place in the Monastery of Guadalupe (in the city of Cáceres), from where, according to the legend, the monks spread the cultivation of this versatile ingredient all over their convents scattered throughout Spain. It is thanks to this incredible journey that the peppers arrived at the Monastery of Yuste, in the region of La Vera, whose priests quickly began to show off the flavorful peppers to the neighboring villages and regions.
The main characteristic of this paprika lies precisely in the smoking process, which over the centuries has set it apart from other production areas: the autumn rains typical of the La Vela region, in fact, prevented natural drying of the ingredient in sunlight. The main characteristic of this paprika lies precisely in the smoking process, which over the centuries has set it apart from other production areas: the autumn rains typical of the La Vela region, in fact, prevented natural drying of the ingredient in sunlight. This natural drying process gives the “Pimentàn de la Vera” its distinct aroma, a deep and strongly-rooted flavor and a color stability that distinguish it from any other paprika powders.
The La Chinata company founded in 1975 by the Oliva family who, over the years, have specialized in the creation of a smoked paprika of the highest quality. A product made entirely in its land of origin and subjected to strict quality controls, from the moment the raw material is purchased from the farmers, to the processing of the finished product.
Today, Cecilio Oliva – the son of founder Florentino Oliva – is the general manager of the company: his strong business vision and experience make him the very soul of “La Chinata”. Javier Oliva – Cecilio’s eldest son – joined the company in 2007 and oversees the international market. Carlos Oliva, on the other hand – Cecilio's youngest son – has been working at “La Chinata” since 2009 taking the reins of the Purchasing and Quality Departments and obtaining the company’s IFS quality certification.
Plasencia Cáceres, SPAIN
Ingredients: paprika smoked with wood
Storage method: store in a cool, dry place, away from direct light.
Company name and address: Norte Extremena de transf. Agricolas, S.A. Ctra De Trujillo Km 1, 10.600 Plasencia Caceres, Spain
Ingredients that contain allergens are highlighted in BOLD.
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Ingredients: Smoked paprika with wood p>
Modalit & agrave; Conservation: Store in a cool, dry place, away from direct light p>
Address and company name: Norte Extremena de Transf. Agretches, S.a. CTRA DE TRUJILLO KM 1, 10.600 Plasencia Caceres Spain p>
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