After driving through the bountiful Vera valley dotted with fruit trees and modest farms, we were greeted heartily by two millers, José María Hernández and his son Alvaro at Pimentón La Dalia. 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!
Eva came down from Madrid to this town in Extremadura 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 used by generations of his family. These traditional stones ground the smoked peppers to an amazing fineness, creating the silky dark red paprika of La Vera, one of Spain’s signature spices.
José María and his family safeguard an ancient tradition that has seasoned chorizo sausages and myriad Spanish recipes over the centuries. We celebrate his family’s commitment to continuing the “old way”. You can taste the results of their efforts every time you open a tin of La Dalia.
