Use the hot paprika sparingly, as the main flavoring should come from the sweet paprika, and extra flavoring can be added with cumin, black pepper, rosemary, smoked pork belly, celery, lovage, and parsley leafs; garlic, which often dependent on region too (garlic is more common in some northern regions, while others consider it heresy).

Protip: leftover bacon fat works as a very good substitute for lard, just make sure it’s not contaminated by seasoning.