Show-Cooking de Pimentón El Sequero elaborado por el Chef Jesús López

Jesús López Gómez, Chef ejecutivo del Restaurante Doze Salamanca, elaborará Pan Wha Bao relleno con chichas de la matanza de La hoja del Carrasco adobadas con Pimentón El Sequero, Sal de añana, orégano de Gourmet by Beites y crema de queso Valdecabras con soja y yema.

Smoked paprika, El Sequero: an exceptional spice, product of a hand-crafted tradition that has been passed down from generation to generation since the 17th century without any modifications.Its colour, flavour and unmistakable aroma come from a long and arduous process in which we hand-pick our local varieties; water them using the pure and crystalline waters of the Gredos passes; and smoke-dry them using oak and holm oak in special hundreds of years old structures called "sequeros". Together, these elements combine to make our paprika almost unique in the world.

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