El Sequero is produced by the Gómez-Núñez family, who have carried this craft through five generations.
Their story begins in the 19th century, when their ancestors started cultivating local pepper varieties and drying them in sequeros – small stone buildings designed for smoke-drying.
Today, the family continues this tradition with the same patience and respect for the land, ensuring that every jar of paprika reflects both heritage and quality.
What makes El Sequero unique is the combination of local factors impossible to replicate elsewhere. The peppers are grown from native seeds, irrigated with the crystalline waters of Gredos, and harvested by hand, one by one, at peak ripeness.
Afterward, they are smoke-dried for about 15 days over oak and holm oak wood in the family’s traditional sequeros. This process, laborious and slow, gives the paprika its intense red color, deep aroma, and balanced smoky flavor.
