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	After driving through the bountiful Vera valley dotted with fruit trees and modest farms, Tim and i were greeted heartily by two millers, José María Hernández and his son, Alvaro.  I always appreciate the "down to earth" quality of people whose livelihood is tied to the soil.  Soon Alvaro proudly showed us group pictures of the three generations who  pioneered the production of pimentón de la vera, the famous smoked paprika of Spain.  He identified  each member of their family, one by one! </p>
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	Eva came down from Madrid especially to greet us.  Speaking in flawless English she guided us through their warehouse, which was a virtual working museum of paprika mills dating back to the early twentieth century. The mills were engineering works of art and José María was particularly proud that La Dalia paprika was still  produced using the original granite millstones.  The unique properties of granite assure the amazing fineness of the rich red powder that came from the little smoked peppers the farmer brought from the field. </p>
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	<strong><a href="/food/smoked_paprika.html">See our artisan smoked paprika ►</a></strong></p>


José María Hernández - Paprika Miller

<p>We drove into the driveway of Alfonso’s dairy which was guarded by a great old dog with the wisdom of the ages. Alfonso’s children were playing among the furrows of the farm, and in the background we could see the sheepfold full of ewes who produced the milk for the beautifully handcrafted cheese that Alfonso produces. Among the most interesting were cheeses which had been blended with red wine, others with rosemary. When we met his mother at her home, which served as a small cheese store, she proudly showed us a room full of trophies – it seemed that Alfonso was a champion long-distance runner!</p>
<p>
	<strong><a href="/food/cheese.html">See our artisan cheeses ►</a></strong></p>


Alfonso Alvarez - Cheesemaker

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	Not far from Madrid is Sigüenza, a hill-town topped with a fairytale castle.  In this ancient village, Jesus Blasco works with his brother and son to cut and stitch bota wineskins by hand, as they have been made for thousands of years.  His small workshop is not much different than that of his father and grandfather, both of whom practiced this ancient trade.</div>
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	Jesús greeted us at his door and proudly showed us the painstaking process of cutting a goat hide, stitching it together, then sealing it with pine pitch to make it waterproof.  Jesús and his son are proud of their skills, and are innovating to help preserve this craft for generations to come.</div>
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	<a href="https://www.tienda.com/table/wine-service.html"><strong>Shop Bota Wineskins </strong><strong> ►</strong></a><strong></strong></div>
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Jesús Blasco - Bota Wineskin Maker

<p>Our friend Jaime Borrás is an enthusiastic owner of Catunambú, a coffee roasting company in Sevilla. He is an energetic man whom we first met in the nearby Parador in Carmona, where he regaled us with an immense amount of information about his favorite topic: coffee. A few days later, we met Jaime among piles of cloth and burlap bags of coffee beans in the warehouse of Catunambú, a famous old firm from Sevilla, founded in 1897. It was an amazing experience to stroll around the warehouse with Jaime - the aroma was unbelievable. We saw bags from up to 20 different countries, all ingredients in a bold yet smooth blend that is the signature flavor of Catunambú - the coffee of Andalucía!</p><p><a href="/food/pantry-staples/beverages"><strong>See our Spanish coffees ►</strong></a></p>

Jaime Borrás - Coffee Roaster

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