Pimenton seeds are sprouted under greenhouses. In May, they are transplanted to the fields, where they grow until harvested the first part of October.
The fruits are then transported to special warehouses, where they are processed according to the traditional selection and drying methods established in the la Vera region on the 16th Century.
This process of harvesting is unique to the region of le Vera. Logs of oak wood are slowly burned, providing the heat for the drying process. Expert hands control the flames and turn the pimentos for 10 to 15 days to achieve perfection.