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Paprika (pimentón in Spanish) is a fundamental ingredient in the preparation of Iberian cured meat and cold cuts. In particular, ‘de la Vera’ paprika is the most widely used because of its smoky flavour and aroma and its ability to preserve the meat.
This ingredient is mainly used in the production of chorizo, salchichón and black pudding, and gives these sausages their characteristic dark red colour. In addition, paprika provides an intense and spicy flavour that combines perfectly with Iberian pork.
To get the best result, it is important to select a good ‘pimentón de la Vera’ and mix it with the right meat and spices. The amount of paprika used in the preparation of sausages varies according to the type of sausage and the manufacturer’s preference, but usually ranges between 1% and 3% of the total weight of the mixture.
In short, paprika is an essential ingredient in the production of Iberian cured meats, as it adds flavour, aroma and colour and helps to preserve the meat during the curing process.
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