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Ibericos Lisardo Castro

We journey to Salamanca, specifically to Guijuelo, home to one of the four Protected Designations of Origin (D.O.P) for Iberian Ham, the Guijuelo D.O.P. Accompanying us are Lisardo Castro, producers with over 70 years of experience and several generations dedicated to crafting Iberian hams and sausages.

Lisardo Castro stands out for their quality and expertise, where the production process plays a fundamental role.

The Iberian

Iberian Selection Pack

Description

Discover the true essence of Iberian flavour with a carefully curated selection of the finest acorn-fed charcuterie and.

A perfect choice for those who truly appreciate Spanish delicacies, this pack brings together some of the finest expressions of Iberian charcuterie.

This Iberian pack includes:

- Pata negra ham (100% Ibérico Bellota Ham D.O.P. Guijuelo hand-sliced)
- 100% Ibérico Bellota Lomo
- 100% Ibérico Bellota Salchichón
- 100% Ibérico Bellota Chorizo.

These products come from free-range pigs raised in the Spanish dehesa and fed on acorns during the montanera season, resulting in a unique marbling and an intense, nuanced flavour.

A gourmet experience that captures the authenticity and soul of Spanish gastronomy.

Ingredients

100% Certified Iberian Ham with Acorn-fed diet, salt, and preservatives (Sodium Nitrate E-250 and Sodium Nitrite E-252).

GLUTEN-FREE AND LACTOSE-FREE

LOW SALT CONTENT

HIGH IN OLEIC ACID AND NATURAL ANTIOXIDANTS, derived from acorns.

Nutritional Info

Nutritional Information Per 100g

Energy Value (KJ/Kcal) 

1516 KJ / 364 Kcal

Fats 

24.7 g

of which Saturated

7.96 g

Carbohydrates 

0.5 g

of which Sugars

< 0.5 g

Proteins 

34.9 g

Salt 

5.17 g

100% Iberian pure breed

Allowed to roam free

Grazing on acorns

More details

The animals are fed on 100% natural diet.

Iberian pigs are fed exclusively on acorns, grass, and fresh water for at least two montanera seasons.

The entire breeding process adheres to environmentally respectful practices and stays true to the principles of sustainable farming.

Each ham is cured for over 36 months (3 years), And each curated meat over 60 days in natural cellars before it reaches your hands .

The unique and characteristic climate of Guijuelo with cold, dry winters and mild, short summers in an area nearly 1,000 meters above sea level provides the ideal conditions for the excellent maturation of these products.

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