In complete respect of the artisanal recipes and methods

Many years ago, in the Burgos countryside at the foot of the Sierra de la Demanda, a family operating in the food servicefield began to market their artisanal meat products. Since then, the flavours of Casalba have been appreciated by even the most exacting of palates. The mountain that divides the Bay of Biscay from the wine region of La Roja is a particularly suitable place for seasoning thanks to the hot summers, cold winters and dry air coming from constant presence of wind. Pigs are bred and fed following the traditional ways: the Iberico is slaughtered only in the winter months, whilst the cutting, salting and seasoning are in respect of the oldest Spanish traditions. The smoking process is still carried out using oak wood in fireplaces and braziers. Serrano ham, Chorizo and other cured meats produced by Julio Castro Alba are the result of recipes that have been handed down through the generations, to continue satisfying delicatessen lovers whilst respecting the highest quality standards.

 
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