For over 135 years, El Angel has been producing in La Vera, Extremadura. They still use the same traditional methods and are widely recognised as one of Spain's best pimenton producers.
The process starts in the fields with the pimenton left on the vine until late in the season. This allows their natural sugars, colour and flavour to fully develop.
After handpicking, they are smoked and dried slowly over smouldering oak wood fires. The drying and smoking process continues very slowly for an unbelievable 10-15 days. This leaves the paprika with a fantastic, intense smoky flavour.
Finally, the dried peppers are stone ground slowly four times. This low temperature, repeated grinding preserves the colour and flavour characteristics.