Hijos de Salvador López
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Hijos de Salvador López's Las Hermanas brand is part of the evolution of the firm founded in Cuacos de Yuste (in the medieval province of Cáceres in Extremadura, Spain) by Salvador López in 1940. Today, the company is overseen by General Manager Alicia López Sánchez, Salvador López’s granddaughter.
Alicia has worked to expand the perception of Pimentón de La Vera as a local ingredient commonly associated only with paella to that of a world-class food-friendly spice. In addition to belonging to the DOP for Pimentón de la Vera, Hijos de Salvador López is certified by International Featured Standards (IFS) and has implemented an Enterprise Resource Planning System (ERP), which integrates all of the company's processes and guarantees traceability of every step in real time. Hijos de Salvador López exhaustively monitors and controls both the cultivation of the peppers and the Pimentón-making process.
The cultivation of peppers for Pimentón was first introduced in La Vera in the 16th century by the Hieronymite monks from the Yuste Monastery. In La Vera, sheltered by the rugged peaks of the Sierra de Gredos mountain range, the Capsaicin annuum peppers enjoyed a warmer micro-climate and thrived in the rich soil of the Tiétar River valley. In order to preserve the peppers during the rainy winter months, the monks developed a process of drying them over smoky, indirect-heat oak fires. This tradition continues today, with the final step taking the ripe peppers to a low percentage of moisture, preserving flavor and color, and imbuing them with the classic DOP smokiness.
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