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¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Without lactose
Country
ESPAÑA
Without lactose
Country
ESPAÑA
Ingredients: Pimiento seco (99%), aceite de girasol.
Net weight:
Sweet and sour La Vera paprika is a very popular seasoning in Spanish gastronomy.
It is mainly produced in the region of La Vera, in Extremadura, where it is cultivated and dried in a traditional way.
It is characterized by its sweet and sour taste, its intense red color, and its smoky aroma, the result of the drying process with holm oak wood.
It is used to flavor and color dishes such as stews, rice dishes, sauces, and cured meats.
It is a product with protected designation of origin, which guarantees its quality and authenticity.
Its versatility makes it an essential ingredient in the kitchen.
* This text has been generated automatically
CERTIFICATE OF ORIGIN "PIMENTÓN DE LA VERA" The Extremadura region of La Vera produces a paprika with special characteristics, since the bell pepper is not dried in the sun, but in the traditional way, by burning oak or holm oak wood, acquiring an unmistakable smoky flavor. Three varieties are cultivated: sweet, bittersweet and hot.
70 g
Ingredients: Pimiento seco (99%), aceite de girasol.
Net weight:
Sweet and sour La Vera paprika is a very popular seasoning in Spanish gastronomy.
It is mainly produced in the region of La Vera, in Extremadura, where it is cultivated and dried in a traditional way.
It is characterized by its sweet and sour taste, its intense red color, and its smoky aroma, the result of the drying process with holm oak wood.
It is used to flavor and color dishes such as stews, rice dishes, sauces, and cured meats.
It is a product with protected designation of origin, which guarantees its quality and authenticity.
Its versatility makes it an essential ingredient in the kitchen.
* This text has been generated automatically
CERTIFICATE OF ORIGIN "PIMENTÓN DE LA VERA" The Extremadura region of La Vera produces a paprika with special characteristics, since the bell pepper is not dried in the sun, but in the traditional way, by burning oak or holm oak wood, acquiring an unmistakable smoky flavor. Three varieties are cultivated: sweet, bittersweet and hot.
70 g
