This sweet and smokey Pimenton comes from La vera Velley in Extremadur, Spain, where the pimenton is dried by a smoking process, and is an authentic taste in soups and stews of Leon and Castille. At harvest time, the peppers have ripened and are handpicked, then smoked over an oak fire. The smoldering fire - only smoke, never flames- is maintained for ten to fifteen days, filling the surrounding countryside with the scent of smoking peppers. This pimenton is more flavorful and aromatic than any paprika we know due to its artisan and totally natural process.
My Grandmothers Sunday dinner classic, Deviled Eggs alla Nonna Flora, a new twist on an old favorite.