Fifteen days and fifteen nights of intense and arduous work

Once harvested and having undergone the selection process, the peppers are moved in sacks to the sequero and spread out over the “zarzo”. The oak and holm oak smokes from the fires of the lower level will dry the peppers slowly over the next 15 days.

To achieve an even dryness of the fruits, the “volteo or rodeo”, where the fruits are turned over, is performed. It's a difficult procedure due to the high temperatures and humidity levels found in the interior of the sequero.