Sole and Vicente live in a small village in the west of the peninsula, a place they call empty Spain, although it is far from empty. Every year they work their 3 hectares of peppers to produce 10,000 kg of pimentón de la Vera, a long process that starts in February and ends in October with the smoke-drying and shipment to the mills. After more than 30 years, they face climatic changes, frequent storms and the lack of generational replacement, which threaten this centuries-old tradition.