IBERIAN ORIGIN

A curation process that is slow and 100% natural alongside tradition and experience from various generations results in top quality Iberian ham.

In order to achieve the best Iberian ham and the best cold meat we must obtain the best raw materials. At Lisardo Castro we work with trusted breeders and we choose the best pigs of Iberian breed, which come from the vast meadows of Extremadura and Andalusia.

There the animals are bred free-range, feeding on natural grains and during the fattening period only on acorns, pasture and fresh water. The fattening period is the period of time between the beginnings of Autumn up to February and March, when the animal will be fed exclusively on acorns. This way a meat with a better texture and with a better presence of healthy fat is obtained.

THE DIET

The diet and lifestyle of the pig are key aspects in the development of these delicious gastronomic products. It is important to mention that at Lisardo Castro we follow a production process that respects the environment and the values of sustainable farming.

THE CURATION PROCESS

A curation process that is slow and 100% natural alongside tradition and experience from various generations results in a top quality line of Iberian ham and cold meat, recognised nationally as well as internationally.

THE CLIMATE

The cold and dry winters along with the light and short summers of the area that is almost a thousand metres high, allow us to achieve this excellent maturing of all our products.

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