A selection process that garantees 100% pepper shells

Once the pepper is dry, the fires of the lower level are put out, and the sequero is carefully cleaned. The trapdoors located in the ”zarzo” are opened and the dried peppers fall onto the mud bricks of the lower level.

The stomping of the peppers is done with the aid of wooden “palas”. It's a very difficult task since the emergent dust is an eye and upper respiratory tract irritant.

Finally the process known as “despezonar” takes place. It's done by removing the stems or pezones. After that, it's placed in sacks by a method called ”encañar”, and the sacks are closed with twine thread and transported to the mill.