It is believed that the best smoked red paprika is made in Spain and Hungary. For example, local varieties of red paprika, grow in the Spanish province DelaVera are selected for the difficult natural conditions of Extremadura and are not grown anywhere else. The Producers’ Association controls the entire crop, cooperatives and private farms follow strictly prescribed regulations and technologies. Drying and smoking are carried out strictly according to traditional technology when harvested peppers lie on the slatted floor on the second floor and oak logs smolder and smoke on the first floor.