Menu
Search Search Basket
0
Cart

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

Cured Meats Lover Pack

€45,00
Description

Four cured meats, nothing else. For someone who already knows what they like and wants more of it.

Includes:

  • 50% Ibérico de Bellota Ham, hand-carved
  • Lomo 100% Ibérico de Bellota
  • Salchichón 100% Ibérico de Bellota
  • Chorizo 100% Ibérico de Bellota

All from free-range pigs finished on acorns during the montanera.

Bought separately: €48.50.

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.

j
×