What is Guijuelo and why is it important for Iberian ham?
Guijuelo is a small town in the province of Salamanca, internationally recognized for producing some of the finest Iberian ham in Spain. Its cold, dry climate and centuries-old curing tradition create the ideal conditions for slow, natural maturation, making Guijuelo a global benchmark for quality Iberian ham production and home to the oldest Iberian ham Denomination of Origin (D.O.P.) in the world, since 1986.
An Immersion into the Castro Family
The car’s thermometer read -6°C as we entered the province of Salamanca, heading towards Guijuelo on December 27th, 2024. The morning frost contrasted with the warm welcome we received from María Castro at a cozy restaurant in Béjar, La Plata. From that very first meeting, her passion for the Iberian world was contagious and served as the perfect prelude to what was yet to come: a complete immersion into the universe of Lisandro Castro SL.
The factory, a labyrinth of aromas and flavors, revealed itself to me as a living organism. María and her brother Manuel, with the patience of true masters, guided me through every corner, unveiling the secrets of an artisanal process passed down through generations. From the careful selection of each piece to the meticulous curing process, every stage plays a key role in creating a truly unique product.
Visiting the Doña Francisca cellar and the Herencia 1951 room with Maria felt like traveling back in time. In the latter, Roberto, a master ham carver with over two decades of experience, offered me a masterful demonstration. With every cut, he revealed the nuances and flavors of a 100% acorn-fed Iberian ham, D.O.P. Guijuelo.
On the second day, despite temperatures still below zero, our exploration continued. This time, the focus was on cured meats: lomo, salchichón, and chorizo. Manuel showed me every step of their production, from mincing the meat to stuffing the casings.
But my experience didn’t end at the factory. I accompanied Lisandro Castro, the founder, to his dehesa in Las Porciones. In this natural environment, where Iberian pigs roam freely, I was able to truly understand the deep connection between the final product and its origin. Lisandro’s words, filled with passion and experience, conveyed the essence of a craft that runs through his veins.
As I said goodbye to the Castro family, I felt a deep admiration for their dedication and love for their work. Thanks to them, I was able to witness firsthand the demanding process behind every piece of Iberian ham that reaches our tables. A product that is far more than food: it is history, tradition, and passion.
