The Smoked Sweet and Sour Paprika is artisanally made, and its 'smoke' drying has given this product its worldwide fame thanks to its unparalleled aroma, flavor, and color stability. How is it used? It is perfect for eggs, potatoes, meats, and fish. Also for pasta, salads, and stews. How is it obtained? First, the peppers are carefully selected and traditionally dried in drying sheds with oak or holm oak wood smoke for 10 or 15 days. They are manually turned to achieve even drying. After this entire process, it is ground into small flakes.