The Sweet Smoked 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? With a spicy, aromatic, and smoky flavor, it is ideal for sauces, potatoes, pasta, stews, legumes, meat and fish dishes, rice... and countless other dishes. How is it obtained? An artisanal drying method is used, which is mainly slow, gentle, and non-aggressive, to ensure the highest quality of the product. Once the fruit is ripe, it is harvested and dried in vertical current dryers with a lower hearth located on the farmer's own farms. Interestingly, this was an alternative to sun drying used in other areas since the humidity from autumn rains, which coincide with the fruit harvest, made drying impossible. The dryers have two levels. On the lower level is the combustion chamber where the wood is placed. On the upper level, about 2.5 meters high, the fruit is placed. This second level has pine slats placed 1-2 centimeters apart on chestnut beams. It is through the smoke generated from the lower chamber with the combustion of oak and holm oak wood that the peppers are dried. Once the peppers are dehydrated, the seeds are removed and they are ground.