NETASA - LA CHINATA SMOKED PAPRIKA

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  • Carretera de Trujillo, KM. 1
  • 10600 Plasencia (Cáceres)
  • Spain

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About Us

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The Company

Our company NETASA (Norte Extremeña de Transformados Agrícolas S.A.), which is a family firm, was founded in 1975. More than three decades later, it is still holding onto the very pillars on which it was raised: to offer their customers the highest quality and most rigorous control in its Smoked Paprika Powder “La Chinata.   The brand   The name “La Chinata” comes from the name of the inhabitants of the village (Malpartida de Plasencia) where the company founder, Florentino Oliva, was born. Currently, our “La Chinata” Smoked Paprika Powder has gained international prestige, exporting to over 50 countries and being present in main supermarkets and gourmet markets around the world.   Quality   You can completely rely on a product made from the beginning to the end in its land of origin and subjected to many quality control tests from when the raw material is purchased from the farmers until it reaches our customers. Our company, because of following the strictest process for the elaboration and protect the environment have obtained the ISO 9001:2008 and ISO 14001:2004 Certificates

Range of services

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The Peppers

For the elaboration of our Smoked Paprika Powder “La Chinata”, in any of its three varieties (sweet, bitter-sweet or hot), we choose the best peppers from ‘La Vera’ region, making a precise selection of our farmers. The crops begins with the plantation of the fruit in the seedbed in the middle of Winter. Later, in May, when the plant has already grown, it is moved to the land so that it completes its growing. The varieties of peppers used are mainly ‘Jaranda’, ‘Jariza’ and ‘Bola’.   The Drying   The fruits are collected ripe, healthy and clean from the fields during the months of October and November. The peppers are immediately moved from the field to the smoking house that the farmers have in their own land. The process of drying is made by the traditional way, in which, and thanks to the combustion of the firewood of holm oak or oak, the peppers get to dry. The process last about 15 days, until getting the treasured smoked dried fruit.   The Milling   After a rigorous process of control in the receipt of the raw material, the process of milling begins with a first stage of cleaning and grinding of the dried pepper. The pepper, already grinded and cleaned, is moved to the milling system, formed by eight stone mills in a line. These mills work rubbin two granite stone, through whom goes crossing the dust of the pepper until get the right grade of grinding. Once milled, it is preserved in optimal conditions until packaging.

Product

NETASA - LA CHINATA SMOKED PAPRIKA Carretera de Trujillo, KM. 1 10600 Plasencia (Cáceres) Spain +34 927/41-2712 info@lachinata.com

Product

NETASA - LA CHINATA SMOKED PAPRIKA Carretera de Trujillo, KM. 1 10600 Plasencia (Cáceres) Spain +34 927/41-2712 info@lachinata.com

Exhibitor at the following trade fair

IFFA 2016

07.05.2016 - 12.05.2016 Hall: 4.1 Stand: H 16