Growing and picking peppers. Fermenting in salt and curing in salt brines. The company operates over 12 post harvest centers across the country to ship to our Barranquilla Pepper Processing House.
Aging peppers for at least 6 months. Before we turn our pepper mashes into sauces to bottle and before we pack our whole peppers in vinegar in jars.
Packing. Packed safely and securely to arrive to our customers’ destination in perfect conditions.
