The Spanish brought peppers from America, which very soon began to be used to make paprika, the popular spice par excellence.

Paprika is a powdered vegetable condiment obtained by grinding dried red peppers. So, the fruits are first dried, using heat and smoke, and then ground, after first being classified into sweet, sweet and sour, or hot. It has many uses in pork butchery given its specially attractive sensory qualities of taste, colour and smell, as well as a unique aroma and excellent preservative properties.