Netasa
Purity and quality. Aroma and flavor
Javier Oliva. Commercial Director
info@lachinata.com
Ctra. de Trujillo Km. 1 10600 Plasencia (Cáceres) Spain
Tel.: +34 927 411 227
@www.lachinata.com
Our company NETASA, a family firm through and through, was founded in 1975. The name of our brand “La Chinata” originates from Malpartida de Plasencia (Cáceres) where the founder of our company, Florentino Oliva, came from. Three decades later, his son and grandchildren continue his exciting work, contributing little innovations which will not distort the traditional character which defines our production process.
La Chinata smoked paprika powder is a unique product in the whole world. Its smoky aroma and flavor distinguish it from any other paprika powder. It is available in three varieties, sweet, bitter-sweet and hot and is under the protection of the Pimentón de La Vera Designation of Origin (D.O.) which certifies its origin and quality.
Our smoked paprika powder's uses are very varied. On the one hand it is used as a basic spice in any household, adding color, aroma and flavor to countless recipes. A good paella or a tasty meat marinade wouldn’t be the same without our product. On the other hand, it’s one of the basic ingredients of typical Spanish chorizo and its derivative products.
Currently our product enjoys great international prestige. It is available in supermarkets and specialized shops in over 50 countries and is used by renowned chefs throughout the world.
La Chinata pimentón is a unique product in the whole world because its smoky aroma and flavor distinguishes it from any other paprika
The peppers we use to manufacture La Chinata smoked paprika powder are sourced from local farmers who treasure generations of experience. The fruit is ripe, healthy and clean at the time of harvesting in the months of October and November. The collection process is conducted by hand given the great care that this task requires.
The peppers are taken immediately to the drying racks on the farmer’s very premises. The drying process is completely artisanal, carried out by burning Holm oak and oak timber. After approximately 10 days drying, the peppers are sent to our facilities.
The industrial process involved in manufacturing our smoked paprika powder begins by cleaning and grinding the peppers. They are then sent to our milling system where 8 mills grind the peppers using the friction between two granite stones. The ground peppers go through the stones until the dust reaches the correct degree of refinement.
Once this process has concluded, and after cooling, the smoked paprika powder is moved to our cold storage facilities for its perfect conservation. This allows our product, once packaged, to reach our customers with all of its sensory qualities unaltered.
This entire process takes place under the strictest quality and safety control since our company complies with international certificates ISO 9001:2008 and ISO 14001:2004 among others.
La Chinata Smoked Paprika Powder is available in numerous packages, from 70 gr tins, ideal for household use, to 5 and 25 Kg bags for industrial use.