Medium hot smoked paprika
Paprika D.O. de la Vera - medium hot
Product certified under the Protected Designation of Origin "Pimentón de La Vera".
Net weight: 160g. Gluten-free product.
Preparation of La Vera paprika
After careful selection, the peppers undergo a drying process for perfect dehydration. This drying process -which takes ten to fifteen days- must be done using oak or oak firewood.
During oven drying, the paprika is turned to achieve even drying. This drying system is what gives paprika its three essential characteristics: aroma, flavor and color stability.
Once the peppers are dry, the peduncle and part of the seeds are removed, and then they are ground in the mills. This process - known as milling - must be carried out with special care, paying special attention to the temperature, to ensure a product of the highest quality: the Paprika from La Vera.
|Allergen||Does it contain?|
|1.-||Cereals containing gluten and derived products (wheat, rye, barley , oats, spelled, kamut or their hybrid varieties)||N td>|
|2.-||Shellfish or shellfish-based products td>||N td>|
|3.-||Eggs and egg-based products td>||N td>|
|4.-||Fish and fish-based products td>||N td>|
|5.-||Peanuts and peanut-based products td>||N td>|
|6.-||Soy and soy products td>||N td>|
|7.-||Milk and its derivatives, including lactose < / td>||N td>|
|8.-||Nuts (almonds, hazelnuts, walnut nuts, cashews , pecans, para chestnuts, pistachios, pine nuts, macadamia nuts, Australian walnuts or derived products)||N td>|
|9.-||Celery and derived products||N td>|
|10.-||Mustard and derived products||N td>|
|11.-||Sesame seeds and products based on sesame seeds span>||N td>|
|12.-||Sulphurous anhydride and sulphites in concentrations greater than 10 mg / kg or 10mg / L expressed as SO₂.||N td>|
|13.-||Lupins and lupine-based products td>||N td>|
|14.-||Mollusks and shellfish products td>||N td>|