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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

Curated Meat Mix Pack

Beschrijving

An artisanal selection of acorn-fed Ibérico charcuterie, crafted for true lovers of authentic flavour.

This pack includes:

- 2 units of 100% Ibérico Bellota Lomo
- 2 units of 100% Ibérico Bellota Salchichón
- 2 units of 100% Ibérico Bellota Chorizo

For a total of 6 sliced packs ready to enjoy.

Sourced from free-range pigs fed on acorns during the montanera season, these cured meats stand out for their juicy texture and deep, natural flavour.

A perfectly balanced mix that embodies the essence of Iberian tradition.

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

Voedingswaarde per 100g

Energiewaarde (KJ/Kcal)

1516 KJ / 364 Kcal

Vetten

24,7 gram

waarvan verzadigd

7,96 gram

Koolhydraten

0,5 gram

waarvan suikers

< 0,5 gram

Eiwitten

34,9 gram

Zout

5,17 gram

100% Iberian pure breed

Allowed to roam free

Grazing on acorns

Lees verder

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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