Las Hermanas Sweet Smoked Paprika – DOP La Vera 70g

Las Hermanas pimentón comes from La Vera, a remote valley in Extremadura where oak-wood smoke has seasoned paprika for centuries. This sweet-and-smoky blend — neither pure dulce nor picante, but both — is the backbone of Spanish cooking, from chorizo-making to rustic stews. At 70 grams, a tin lasts through dozens of dishes and tastes unmistakably handmade.

The peppers are dried over smoldering oak in traditional wooden cabins, then ground to a fine powder. The result is a paprika with genuine depth: warm smoke notes balanced by a gentle sweetness, with no bitterness. It's what separates a good paella from a memorable one.

How to enjoy

• Dust over roasted potatoes with a drizzle of good olive oil and sea salt.
• Stir into crème fraîche or sour cream for a dip with Spanish piquillo peppers.
• Season chorizo, salami, or other cured meats at the table.
• Mix into tomato-based soups or bean stews during the last minute of cooking.
• Sprinkle over hard-boiled eggs or patatas bravas.

Product details

• Net weight: 70g
• Origin: La Vera, Extremadura, Spain
• Brand: Las Hermanas
• EAN: 8413629500011
• Certification: DOP La Vera
• Storage: Keep in an airtight container away from light and heat.

⭐ Why we love this

Las Hermanas pimentón is DOP-certified proof that Spanish paprika is not a garnish—it's a foundational ingredient. The oak-wood smoking process in La Vera's traditional cabins creates a complexity that supermarket paprika can't touch, making it essential for authentic chorizo, paella, and any dish demanding genuine Spanish soul.

🍷 Pairing suggestion

Pair this with a glass of Fino sherry and a board of jamón ibérico, aged manchego, and pan con tomate—the smoke in the paprika echoes the salinity and bite of the sherry. Or use it to season a simple Spanish tortilla and enjoy with an ice-cold vermouth and soda.

📍 From Spain

La Vera, a protected valley in Extremadura's Cáceres province, holds the exclusive DOP designation for smoked paprika. Las Hermanas has worked this terroir for generations, where cool mountain air and centuries-old oak-smoking traditions in wooden casitas produce pimentón with unmistakable character that defines Spanish cuisine.