Hijos de Salvador López

The red gold

Alicia López Sánchez. General Manager

alicia@hechoenlavera.com

Avda. Constitución, 4 10430 Cuacos de Yuste (Cáceres) Spain

Tel.: +34 927 172 057

Fax: +34 927 172 204

@www.hechoenlavera.com

This family-owned company, established in 1940, has long been in the business of manufacturing and packaging Pimenton de la Vera paprika. Three generations have managed to preserve the artisanal and traditional method of manufacturing paprika, a seasoning that emphasizes the richness of any cuisine, pleasing both the palate and the eye.

Pimenton de la Vera paprika is a product rooted in the history and culture of Spain ever since it was introduced by the San Geronimo monks of the Yuste Monastery in the 16th century. In 1556, Emperor Carlos I of Spain, and at the same time Karl V of Germany, decided to spend his last days at that monastery, devoted to the monastic life. Tradition and wisdom went hand in hand to nurture, in the infinite calm of the monastery the most precious gift the Geronimo monks could bestow on the senses.

The La Vera region has a privileged micro-climate for the natural development of peppers. This heavenly enclave in the northern part of Extremadura has snow-covered hills in the winter and rich green landscapes in the summer, cherry trees that blossom in spring, and many water-filled ravines that twist and turn downhill between rocks and bushes.

The peppers cultivated are of the species Capsicum annum and sub-species Longum cerasiforme and give rise to three types of pepper: sweet, bittersweet and hot.

Three generations have managed to preserve the artisanal and traditional method of manufacturing paprika, a seasoning that emphasizes the richness of any cuisine

Our commitment to consumer quality is backed by strict independent quality certificates.

Pimenton de la Vera paprika is obtained by grinding smoked, ripe peppers. They are smoked over oak wood that gives off the ideal amount of heat needed to dehydrate the pepper fruit. This process gives Pimenton de la Vera paprika its three main characteristics: aroma, flavor and color stability.

The aroma and flavor are obtained through a traditional system of smoke drying, while color stability results from the high degree of fixation of carotenes that occurs in the pepper throughout its cultivation in the La Vera microclimate and the drying process.

We strictly monitor both the cultivation of pepper and processing of paprika. In addition, the packaging process is automatic both for the plastic-lined raffia sacks as well as the aluminum bags and cans.

Our ERP (Enterprise Resource Planning) system integrates all business processes and ensures detailed traceability in real time.

The CRM (Customer Relationship Management) software we use allows us to personally address all of our customers. This generates continuous feedback, since they can share their tastes and preferences through social networks like Facebook and Twitter.